Meet the newest member of the HAP family! Katie’s little pumpkin was born just in time for Halloween.
Sick of pumpkin yet? Seems the stores this year are filled to the brim with pumpkin and pumpkin spice flavored everything. When it comes down to it, there is nothing like a good old-fashioned slice of homemade pumpkin bread. So this year, I am joining up an easy and delicious pumpkin bread recipe with some white chocolate for these fabulously fall Pumpkin Bread Truffles. Like a classic pumpkin cake with cream cheese frosting, these little bites are a great treat for any fall or Halloween party. Feel free to add some chopped pecans or walnuts to the bread recipe for extra salt and texture.
Pumpkin Bread Truffles
1 12 oz. can cream cheese frosting (or homemade cream cheese frosting if you prefer)
2 – 1 lb package of white almond bark
Pumpkin Bread Recipe
Makes 2 loaves
1 15 oz. can of pumpkin puree
3/4 C vegetable oil
2/3 C water
2 tsp vanilla
1 C brown sugar
1 C sugar
3 1/2 C AP flour
2 tsp baking soda
1 tsp salt
1/2 TBSP cinnamon
1/2 tsp ginger
1/4 tsp ground cloves
Preheat oven to 350 degrees. Spray 2 9×5 inch loaf pans with cooking spray.
In mixing bowl, combine pumpkin, eggs, oil, water, vanilla, brown sugar and sugar at a medium speed, until thoroughly combined. In separate bowl, mix flour, baking soda, salt, cinnamon, ginger and cloves until combined.
Slowly add flour mixture to wet mixture, with mixing speed on low, until flour is fully incorporated.
Bake at 350 for 60 minutes or until inserted toothpick comes clean.
Allow to cool.
When cooled, crumbled one pumpkin loaf into large mixing bowl. Slowly add half the container (about 3/4 C) cream cheese frosting and combine with hands. On a lined baking sheet, roll mixture into 1 1/2 inch balls. Refrigerate and cool for one or more hours.
Melt almond bark on stove top or in microwave according to package directions. Immediately roll pumpkin balls, one at a time, into melted bark, coating evenly. Place back on lined sheet and sprinkle immediately.
Repeat with second loaf if desired. Each loaf makes about 2 dozen Pumpkin Bread Truffles. Allow to set and harden before serving.
Store in cool place or refrigerator for one week or freeze.
Want more pumpkin? You got it! Follow these links for some sweet and savory pumpkin recipes!
Feed Me Phoebe: 7 Healthy Pumpkin Recipes for Fall
The Lemon Bowl: Pumpkin Oatmeal Breakfast Cookies (Gluten-Free)
Jeanette’s Healthy Living: Gluten-Free Pumpkin Spice Oat Chocolate Chip Pancakes
Bacon and Souffle: Easy Pumpkin Bundt Cake
Weelicious: Quick Pumpkin Cinnamon Rolls
Virtually Homemade: Gluten-Free Dark Brownies with Pumpkin Frosting
Devour: Eat As Much Pumpkin As Possible
Napa Farmhouse 1885: Pumpkin and Chocolate Chip Cake
Red or Green: Spiced Pumpkin Waffles with Maple Syrup Glazed Bacon
Elephants and the Coconut Trees: Pumpkin Snickerdoodle Cookies
The Cultural Dish: Baked Pumpkin Doughnuts
The Mom 100: Pumpkin Gingerbread with Crystallized Ginger
Domesticate Me: No-Bake Pumpkin Pie Energy Bites with Dark Chocolate Chunks (Vegan and Gluten-Free)
Swing Eats: Pumpkin Almond Spice Waffles (Gluten-Free)
FN Dish: Pumpkin Spice (and Everything Nice)
I Am Baker: Pumpkin Spice Puppy Chow
Taste With The Eyes: Savory Little Pumpkins with Labneh, Zaatar and Pumpkin Seed Oil
My heart gets happy this time of year when I start to switch over to my fall meal menu. This doesn’t have to mean all stews and chili (we can save some of that for winter, people) but the incorporation of some great fall produce. This Fall Slow Cooker Pork Chop recipe is a go-to in my house in the cooler months. It incorporates sweet potatoes, apples, onions and sauerkraut for a deliciously hearty yet healthy fall meal. Just a little peeling and cutting in the morning will give you an earthy evening dinner.
Fall Slow Cooker Pork Chops
2 large sweet potatoes, peeled and thickly sliced into rounds
4 large apples, sliced
1 large onion, sliced
1-2 lbs boneless pork chops
1 2 lb bag sauerkraut, drained
1/4 C apple cider vinegar
1/2 tsp cinnamon
1/2 tsp chili powder
1/4 tsp salt
1/4 tsp paprika
1/4 tsp fresh ground pepper
In slow cooker, layer sweet potatoes on bottom, followed by apples and onions. Place pork chops on top. Lay sauerkraut over the top. Pour apple cider vinegar. Mix all spices together in a both and sprinkle over the top. Cook on low for 7-8 hours.
A few months ago I was at an event at RPM Italian in Chicago, one of the city’s latest “it” places. One of the dishes on deck for the night was this amazing Shredded Brussels Sprout salad. Unlike the roasty, bacon-y Thanksgiving style brussels sprouts (delicious as they can be) or the overcooked-underseasoned sprouts of so many people’s recollection (blech), this raw and creamy salad was like a revelation in sprouts.
So I began stalking the internet for hints of how to recreate the recipe, or get close to it, and found this recipe. While I’m not sure that it’s totally accurate to RPM’s real recipe, a few modifications and creative liberties made it taste pretty close and equally enjoyable. It’s shredded texture trickery even had brussels sprout haters digging in.
Shredded Brussels Sprout Salad
1 lb Brussels sprouts, ends trimmed and chopped to a fine shred
3/4 C matchstick carrots, chopped into tiny pieces
5 peppadew peppers, patted dry and minced (optional)
1/2 C shredded parmesan cheese
1 C croutons, roughly chopped
1 ripe avocado
1 clove garlic, minced
1 Tbsp lemon juice
4 Tbsp olive oil
1 tsp peppadew juice (optional)
cracked black pepper
Chop brussels sprouts and place in a large bowl. First, trim the ends from the sprouts, then make very thin slices across the width of the sprout so that they resemble confetti. Once you have several in a pile, run your knife roughly through the sprouts to break up any rings. Add parmesan cheese to the bowl.
Finely chop carrots and peppers, if using, and add to bowl. Toss to combine. Roughly chop croutons and set aside.
Combine avocado, garlic, lemon juice, and peppadew juice in a small food processor. Drizzle in olive oil and keep pulsing. Add salt and pepper to taste and pulse again until creamy. Taste and reseason as needed.
Just before serving, toss avocado mixture with salad and mix gently. Add croutons and gently toss.
NOTE: The salad will keep as leftovers or for a second serving but only if you keep the avocado dressing and the salad separate until each serving.
And just like that…school is back! I believe back to school time is cause for celebration (both kids and parents alike). This year, we invited our nieces over for a little soiree to get in the back to school spirit. The kids chanted “back to school is cool” while they indulged in book worms and ruler cake. And what is a party without a favor! We made homemade red play dough and created little apple play dough favors using mason jars. Stay tuned to Haute Apple Pie for a great homemade play dough recipe!
Lincoln helped me put together name tags for everyone (even the littles who aren’t going to school, because they get to celebrate too right?) with foam letter stickers from Joann Fabrics.
We placed green grapes on plastics skewers and affixed candy eyes with leftover frosting from the cake to make book worms. These were a big hit!
I didn’t want to make too much work for myself, so I created this ruler cake simply by frosting two pound cakes.
This happy guy is all ready for his first day at his new school! Wishing all the kids and parents out there the happiest of back-to-school as well!
Between my garden and my CSA box, I can barely keep up with the veggies that are making their way to my countertop. Yet I wait all year for this stuff and can’t bear to let it go to waste or give too much of it away. So I’ve lately been making “cram as much as you can together” type salads to use up the veggies when they’re fresh and taste the best. This is one of those such salads. It’s crunchy, savory, a little sweet, a little nutty and basically tastes like summer should.
This is also one of those recipes that almost doesn’t classify as a recipe because you could easily tweak it to fit the veggies that are overwhelming your counter. Peppers? Sure. Cucumbers? They work too. No wheat berries? So what. While the combo outlined here is rock solid, the options are many.
Summer Veggie Salad with Wheat Berries
2 cobs of corn, kernels shaved off (or 1 1/2 C corn)
1 medium zucchini, cubed
10-15 cherry tomatoes, halved
2 Tbsp fresh basil, chopped
2 oz feta, crumbled
1/2 C wheat berries, cooked
2 Tbsp red wine vinegar
2 Tbsp olive oil
1 Tbsp stone ground mustard
salt to taste
Cook wheat berries according to package instructions or cook 1/2 C wheat berries in 1 1/2 C water. Bring to a boil, then reduce heat and let simmer for 15-20 minutes until wheat berries are tender yet toothsome. Drain wheat berries and let cool to room temperature. Transfer to a medium bowl.
Chop zucchini and add to bowl. Shave corn kernels off the cobs. Place in a small bowl with a splash or two of water. Cover with a paper towel and microwave for 2 minutes to steam cook. Drain and let cool to room temperature. Add to zucchini and wheat berries. Add in halved tomatoes, chopped basil and crumbled feta. Stir gently to mix.
In a small bowl, whisk together oil, vinegar and mustard. Pour over salad and gently toss to coat. Season with salt to taste and toss once more.
Salsa is this great nation’s number one condiment. I’m a dedicated contributor to keeping that statistic alive. I’ve dabbled in many a fresh salsa recipe but never took the plunge to make the cooked and jarred type. Thanks to the lovely folks at Washington State Stone Fruit Growers, I was able to create this sweet and smokey Chipolte Peach Salsa that has been getting rave reviews across the area.
I want to make a special note that making this salsa is not hard! I’ve always thought this to be a daunting task, but it was pretty painless. This salsa can be jarred and kept for a long time or refrigerated and kept for 3-4 weeks. To get all the tips on canning and preserving, visit www.sweetpreservation.com.
Chipolte Peach Salsa
Makes approx. 10 cups
12 fresh, ripe peaches
8 large tomatoes
2 green peppers, chopped
1 large onion, chopped
3 cloves garlic, minced
3/4 C apple cider vinegar
2 TBSP paprika
2 TBSP chipolte powder
1 TBSP salt
To peel the peaches and tomatoes, start with a large stock pot of boiling water. Place tomatoes in the water for 2-3 minutes, or until the skin starts to split. Immediately place tomatoes in ice bath to cool. Once cool to touch, the skins will slide right off. Cut into large chunks.
Using the same pot of water, do the same with the peaches. These will likely only need about 1 minute until the skin starts to peel away. Place in ice water bath, peel and cut into chunks.
In a large stock pot, add tomatoes, peaches, green pepper, onion, garlic and apple cider vinegar. Heat on medium-high heat and stir. Add paprika, chipolte powder and salt. Stir and allow to simmer for about 10-15 minutes.
Remove from heat. Using an immersion blend, blend ingredients together to your preferred texture. (I like it a little chunky). Spoon into jars and following preserving instructions.
This salsa is great as the standard chip dip or taco topper, but it is also a delicious sauce for a sweet, savory and spicy dinner. I’ve used it in the crock pot for pulled pork, pork loin and beef roast. Just pour a few cups over the top of your meat and cook on low for 6-8 hours.