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Butternut Squash Pie

3 Nov

In my last CSA pick up of the season, I received a gigantic butternut squash. This veggie was insanely enormous. Instead of roasting and eating it for days, I decided to take half and make a pie in honor of Halloween. I’ve never made butternut squash pie before, and found a pretty basic recipe online. The end result was simple, light and delicious. I added a few pecans on top for a crunchy texture to the smooth pie. After a piece of this treat, I was ready for tricks with a scary skeleton, Buzz Lightyear, a group of amazing adults and a cooler full of beer.

Butternut Squash Pie
Serves about 8/adapted from this recipe

Here’s what I used:

  • 1 1/2 cups cooked and pureed butternut squash (about half a large squash)
  • 1 cup light brown sugar
  • 3 eggs
  • 3/4 cup evaporated milk
  • 1 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon salt
  • 2 tablespoons flour
  • 1 tablespoon butter (melted)
  • 1 teaspoon vanilla
  • 1 9″ pie crust (chilled)
  • whole pecans to top as desired (not necessary but a great addition)

Here’s what I did:

  1. Mix together squash puree and sugar until combined.
  2. Add in eggs, milk, spices, salt, flour, butter and vanilla and mix thoroughly.
  3. Pour filling into the pie crust and top with pecans.
  4. Bake at 350 degrees for about 45 – 50 minutes or until top of pie is set.
  5. Cool before serving.

Boo!

Pumpkin Whoopie Pies

26 Oct

I recently had a fantastically amazing group of people over for a night of games, drinks and food. I wanted to make a fun fall treat, and remembered this whoopie recipe sent to me as a request. They were insanely good. Pumpkin, maple and cream cheese make each bite heavenly and delicious. While the famous cream cheese puffy treat took center stage, these little whoopies were a big hit.

Pumpkin Whoopie Pies
Makes about 2 dozen/adapted from this recipe

Here’s what I used:

Cake

  • 3 cups flour
  • 2 tablespoons cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1 cup sugar
  • 1 cup dark brown sugar
  • 1 cup vegetable oil
  • 3 cups pumpkin puree
  • 2 eggs
  • 1 teaspoon vanilla

Filling

  • 3 cups powdered sugar
  • 8 ounces cream cheese (room temperature)
  • 4 ounces butter (room temperature)
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla

Here’s what I did:

Cake

  1. Blend together the flour, cinnamon, baking soda, baking powder, salt, ginger and nutmeg.
  2. In a separate bowl, mix together the sugars and oil and then add pumpkin puree – combine thoroughly.
  3. Add eggs and vanilla to the pumpkin mixture.
  4. Slowly add the dry mixture into the pumpkin until fully incorporated.
  5. Drop batter by rounded tablespoons on parchment lined baking sheets.
  6. Bake at 350 degrees for about 10 minutes or until a toothpick comes out clean.
  7. Let cool completely before filling.

Filling

  1. Mix butter and cream cheese together until smooth and creamy.
  2. Gradually add in the powdered sugar.
  3. Add maple syrup and vanilla.
  4. Match up your ends, and spread about a tablespoon of the filling between them.

Pumpkin Mini Muffins

26 Oct

I made these yummy minis as a thank you to a fantastic person who spent approximately 48 hours trying to fix my busted laptop. He was my technological hero for talking to some dude in India for almost five hours straight. These muffins were supposed to be cut in half and filled with a sweetened cream cheese spread. I was lazy so bought a tub of whipped cream cheese and topped as I ate. Just as good I’m sure. The muffins themselves were very moist and the walnut pieces added a tasty crunch. These make a great autumn treat and pack up for a cute seasonal gift.

Pumpkin Mini Muffins
Makes a TON of mini muffins…seriously, dozens/adapted from this recipe

Here’s what I used:

  • 1 cup vegetable oil
  • 3 cups sugar
  • 2/3 cup water
  • 2 cups pumpkin puree
  • 4 eggs
  • 3.5 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1/2 cup chopped walnuts

Here’s what I did:

  1. Blend together all of the dry ingredients in a large bowl.
  2. Mix in all other ingredients.
  3. Spoon batter into a greased mini muffin tin.
  4. Bake at 325 degrees for about 15 minutes or until a toothpick comes out clean.
  5. Let cool completely before eating.

Beet Cupcakes

16 Aug

You didn’t read that incorrectly – this is a recipe for beet cupcakes. I love beets. They’re versatile and delicious and oh so pretty. I had a bunch left over from last week’s CSA, and decided they deserved their own cupcakes. I ran across a few recipes for golden beet baked goods, but had to do a little research to find a red beet recipe I wanted to use. These ruby beauties are a little on the dense side, but the flavor is great. Now not everyone warmed up to beet cupcakes, but I think a few minds may have changed. The chocolate cream cheese frosting definitely helped my cause.

Beet cupcakes
makes 12/adapted from this recipe

Here’s what I used:

  • 2 cups flour
  • 1/2 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • dash of salt
  • 3 eggs
  • 1 cup vegetable oil
  • 1 1/4 cups sugar
  • 3/4 cup beet puree
  • 1 teaspoon vanilla

Here’s what I did:

  1. Mix together flour, cocoa powder, baking powder, eggs and salt in a large bowl.
  2. Add the oil, sugar and vanilla.
  3. Add beet puree and mix thoroughly.
  4. Fill lined baking tins almost to the top. The batter will be dense.
  5. Bake at 375 degrees for about 20 minutes.
  6. Cool completely before frosting.
  7. I highly suggest this chocolate cream cheese frosting….yum!

Summer Squash Cupcakes

30 Jul

I knew there would be some summer squash in my future this week and I found this recipe from Farmer Dave’s website (my CSA hook up). It’s actually a recipe from Jessica Seinfeld’s Deceptively Delicious. Brilliant! I need to get my hands on this book soon to get more veggie fabulous ideas. If the other dessert recipes are anything like this one, I’ll be a happy bunny. They were a bit dense, but I chalk that up to being a little rough with my egg whites (they’re technically angel food cake cupcakes). I decided to make a little honey almond whipped cream to top off these treats. SHOUT OUT: Thanks, V, for the killer pics!

Summer Squash Cupcakes
makes 12/adapted from this recipe

Here’s what I used:

  • 5 egg whites
  • 3/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/2 cup flour
  • 1/2 cup sugar
  • 1/4 cup summer squash puree
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest

Here’s what I did:

  1. Beat egg whites, cream of tartar and salt in a mixer for about 5 minutes until whites stiffen.
  2. Fold in remaining ingredients with a spatula (gently! I think I was mean to my egg whites)
  3. Pour in lined muffin tins and bake at 350 degrees for about 20 minutes.
  4. Cool completely before topping.
  5. For the whipped cream, I added a teaspoon of almond extract and a little granulated honey….yummy.

Turnip Pie

30 Jul

This is not the most appealing pie on the planet, but man is it good. This was inspired by two things – 1) a recent parsnip pie story and 2) the fact that I had a bunch of turnips from my CSA and wasn’t sure what to do with them. I really had no idea where to start, so I literally googled “turnip pie.” I was amazed at the options available. This is a bare bones, ‘simple is best’ pie. I hope to get more turnips soon so I can experiment with the flavors. Also, this was a big hit with a four-year old and a man who is wary of things like turnip. I love to make them smile so to me, this was a success.

Turnip Pie
serves 8 – 10/adapted from this recipe

Here’s what I used:

  • 1 cup cooked and mashed turnips (I used hakurei turnips)
  • 3/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 3 eggs (beaten)
  • 1 tablespoon flour
  • 1 1/2 cups milk
  • 1 9″ pie crust (um, I bought this. Do not judge me….I live in a cube and it is, on average, 190 degrees in here during the summer.)

Here’s what I did:

  1. Wash and cut up the turnip – throw it in some water and boil until tender.
  2. Let the turnip cool for a minute, and then mash (I actually used my blender to get a smooth consistency).
  3. Mix together the mashed turnip, sugar and spices in a large bowl.
  4. Add the eggs, flour and milk and mix thoroughly.
  5. Pour into pie crust and bake at 400 degrees for about 45 minutes or until the top of the pie has set.
  6. Let cool completely before cutting.

Zucchini Cake

27 Jul


“Zucchini cake. Those two words should never be next to each other.” This is the text I received from my bf approximately three hours before he ate a substantial portion of this cake. It’s a sleeper – some of my family members said it was the best thing I’ve ever baked. Wowza. It was extremely easy and only requires one bowl. I even mixed by hand…with a spoon! I’ve been having trouble using all of the veggies I get every week from my CSA, and decided to start baking with them. This is the first in my “veggie fabulous” baking series.

Zucchini Cake
Serves about 16/adapted from this recipe

Here’s what I used:

  • 2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 3 teaspoons cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 1 1/2 cups sugar
  • 2 cups grated zucchini
  • 2 teaspoons vanilla
  • 1 cup chocolate chips
  • dulce de leche and powdered sugar to top

Here’s what I did:

  1. Mix together eggs, oil, sugar, zucchini and vanilla in a large bowl.
  2. Add the flour, baking soda, salt, baking powder and cinnamon.
  3. Stir in the chocolate chips.
  4. Pour into greased 9 x 13 pan and bake at 350 degrees for about 45 minutes.
  5. Cool and top with dulce de leche and sugar – yum!