More Pumpkins

And apparently eating pumpkin flavored things is not nearly enough...I also have to make and eat things that LOOK like pumpkins.  So, this is my first attempt at Cake Pops, of course made famous by Bakerella.  They were fun to make and eat, I'll definitely be making more Cake Pops in the future!!  These were chocolate with a hint of orange on the inside and super, super moist.  A friend of mine called them crack on a stick....I'm not sure about that, but here are the pics.

Pumpkins, Pumkins, Pumpkins

This time of the year, like so many, I love pumpkin food, drinks, scents, etc.  I just can't seem to get enough of it - at least until Egg Nog comes into the picture :)  As much as I don't like the cold and the coming of the winter, I do like fall food, and I'll admit it here...even winter food - comfort food!

 

Pumpkin Scones

(adapted from Food.com recipe)

Ingredients for Scones:

• 2 cups all-purpose flour
• 7 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 6 tablespoons cold butter
• 1/2 cup canned pumpkin ore fresh pureed 
• 3  tablespoons half-and-half
• 1 large egg 

Main Sugar Glaze

• 1 cup powdered sugar
• 1 tablespoon powdered sugar
• 2 tablespoons whole milk

Spiced Glaze

• 1 cup powdered sugar
• 3 tablespoons powdered sugar
• 2 tablespoons whole milk
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon ginger
• 1/4 teaspoon ground cloves

Directions

TO MAKE THE SCONES:

1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper. Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
2. In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
3. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.
4. Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

TO MAKE THE MAIN GLAZE:.

1. Mix the powdered sugar and 2 tbsp milk together until smooth.
2. When scones are cool, use a brush to paint plain glaze over the top of each scone.

AS THAT WHITE GLAZE FIRMS UP, MAKE THE SPICED GLAZE:

1. Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.

Granola

So, since I posted my son's favorite breakfast, I thought it was only fair to also post my husbands as well...his does not need to be made daily.  But like my boy, he also prefers the homemade stuff and not the store bought kind, this is actually a good thing because homemade Granola is much cheaper than the store bought stuff.  My son and I enjoy making Daddy his special granola.

Although I generally change the ingredients just a little every time I make this, depending on my mood and what's in the pantry, here is the basic recipe I tend to follow.


Granola Recipe:
4 cups oatmeal (regular rolled oats)
2 cups mixed nuts (I like pecans, pine nuts, cashews, hazelnuts, etc.)
1 cup shredded coconut (not the sweetened kind - the big flakes)
1 cup maple syrup
2 Tbsp. hazelnut agave (of flavor of your choice)
2 Tbsp. honey
4 tsp. cinnamoon
4 tsp. vanilla extract
1/4 to 1/2 cup vegetable oil (optional)


Mix oatmeal, nuts & coconut in a large bowl.
Mix maple syrup, agave, honey and cinnamon (and oil, if using) in a pot and bring to a boil.  Cook 1 minute after it begins to boil.  Turn off heat, add vanilla.  Pour syrup over oatmeal mixture.  Pour mixture into 2 large cookie sheets.  Bake 275 degrees for 30-40 minutes.  Stir once after first 15 minutes, then continue baking.  Store in airtight container.
. 

My Sons Daily Oatmeal

Nearly everyday I have to make oatmeal for my kiddo.  It can't be microwaved and of course it can't have ANY instant oatmeal in it either.  Currently his favorite is with apples and blueberries.

My Sons Daily Oatmeal Recipe

Cook 1 small apple in a Tbsp. of butter with a few dashes of cinnamon

Add 1/2 cup of old fashioned oatmeal and stir in for 1 minute

Add 1 cup hot water and cook until done (2-3 min)

Add a handful of frozen blueberries to the finished oatmeal and stir

(the frozen blueberries are great because they help to cool down the oatmeal)

Apples, Apples, and Apples

 A friend gave me a bunch of apples from her yard and of course that same week we also received apples from our farm share so, I had apples, apples and more apples.  First on the list was Apple Butter.....

 Beautiful Apples

Cooking the Apples

Blending the apples

My son stirring the apple mush

The Finished Product!  YUM!

Apple Butter

The best part of this recipe was that I did not peel the apples.  So, not only was it easy, but that way the nutrients found in the skin are still in the butter.  The pictures make it look fairly light, it is actually a rich reddish color....I'm still learning how to take pictures of food.

APPLE BUTTER:

Ingredients:
6 lbs. tart cooking apples, cored and quartered (18 cups) * I did not peel them
5 cups apple cider or apple juice
1 cup apple cider vinegar
2 cups sugar (depending on taste - you can use more or less)
2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground all spice

Preparation:
In kettle or Dutch oven combine apples, cider, and vinegar.  Bring to boil.  Cover, 

simmer for 30 minutes, stirring occasionally. Blended in small batches in blender, 

or use food mill. Measure 16 cups of pulp.  Return pulp to kettle or Dutch oven. 

Stir in remaining ingredients.  Bring to boil.  Simmer, uncovered for 1 1/2 to 2 hours 

or till thick, stirring often.

Canning: 
Prepare butter as above.  Spoon hot butter into hot, clean jars. 

Process in boiling water for 10 minutes (start timing when water boils).  

Freezing:
Prepare butter as above.  Cool.  Spoon butter into containers.  Seal, label, and freeze.  

Pumpkin Time!