Pumpkin Puree = Roasted Cayenne, Salted Pumpkin Seeds, and Pumpkin Waffles

Did you know that last week was National Waffle Week?  I was late in learning this, but I did make the cut off by making waffles on Saturday morning.  I don't make waffles regularly; but when I do; I like to make A LOT!  I used to buy the frozen pre made waffles because I thought I was making my life easier by paying a couple dollars for 8 to 10 waffles that I could pop in the microwave for 15 seconds.  A couple years ago when I started looking for ways to save money at the grocery store, I realized that I was spending more on the frozen waffles, then I would if I made them myself, and then froze them for later.  During my next trip to the grocery store, I bought all of the ingredients (which are basic pantry and refrigerator staples) to make 20 + waffles intent on freezing them for breakfast's to come.  20 + waffles lasts our family from 1 1/2 to 2 months, because I make them in a belgian waffle maker.  A belgian waffle is equivalent to 2 regular sized waffles, so in reality I am making 40 waffles.

I LOVE cooking in bulk, then freezing it for later, but the real plus in this recipe is that you can mix in whatever fruit, vegetable, or grain you fancy.  This is a perfect way to get your kids to eat their veggies.  Sometimes I toss in some good ol' flax seed, sometimes sweet potato, and other times on special occasions I like to go a little sweeter with banana's, and organic dark chocolate chips.  Today I opted for pumpkin because I had 4 small baking pumpkins sitting beautifully in front of my fireplace.  I prepped the pumpkin early this morning while I was drinking my morning coffee, and then baked it during the mid morning hours.  While I was prepping the pumpkin, I decided I would also roast the pumpkin seeds, and later make pumpkin waffles, using the puree I would make from the roasted pumpkin.  Sounds like a lot, but it's all very easy =)  You ready?

Let's start by first washing your whole pumpkins, and placing them on a cutting board.  

Grab a serrated knife and cut your pumpkins in half using a sawing motion.  Place pumpkin halves skin side down, and scoop out all seeds and strings.  I used an ice cream scooper, but a spoon works well too.  Make sure to separate the pumpkin seeds into a separate bowl.  Fill the pumpkin seed bowl with water to soak the seeds.

At this time, set your oven for 350 degrees F.  Place a wire rack (if you have one) in the bottom of a roasting pan, and fill with water until the bottom of the pan is completely covered.  Place the pumpkins skin down on the wire rack.

Cover your roasting pan with foil, and place it in the oven for 1 hour.  You may need to roast for longer, depending on the size of your pumpkins.  Check the tenderness of the pumpkin flesh periodically with a fork.

Meanwhile, grab your pumpkin seeds that have been soaking in a bowl, and pour them into a strainer.  Let them strain for 5 to 10 minutes.  

Remove your seeds from the strainer, and spread them evenly over a baking sheet.  Pour 1 tbsp olive oil over the seeds.  Sprinkle on a generous amount of cayenne pepper, black pepper, and salt.  

Use your hands to evenly coat the seeds with the olive oil, salt, cayenne pepper, and black pepper.  Then place in the oven at 350 degrees F (your oven should already be set and ready) for 15 to 20 minutes.

Once the seeds are done roasting, they should be a beautiful golden color.  

Transfer your seeds from the baking sheet to a paper plate to allow for better cooling.  Once they are done cooling, place them in baggies, and store in a pantry for up to 3 weeks...if they last that long =)

Your house should be smelling amazing now with the aroma of roasting pumpkin filling the air.  Once your pumpkin's are done, take them out of the oven and remove the foil.  Allow them to cool for about 30 minutes.  

Now that the pumpkin is cool enough to touch, peel the skin off, and separate the flesh into a bowl.

Place your roasted pumpkin flesh into your blender or food processor, and puree until smooth. 

Now that your pumpkin is pureed, pour it into a tupperware container, and freeze, place in refrigerator, can it, or set it aside for the following recipe.  You can also freeze your puree in small bowls, to be used as baby food later.  When you're ready to serve to baby, simply thaw, add a lil' olive oil, or organic butter, and a couple sprinkles of cinnamon. 

Recipe Ingredients:

2 Small baking pumpkins

Cayenne pepper

Black pepper

Sea salt

2 tbsp. olive oil

Storing tip:  

If freezing your pumpkin, write the date and time on top of the container w/ a black permanent marker.  The pumpkin will stay good for 3 to 4 months, and writing the date and time on them is an easy way to keep track of their expiration date.

Pumpkin Waffles:

Grab a medium size bowl, and whisk together 1 1/3 c. flour, 4 tsp. baking powder, 1/2 tsp. salt, and 2 tsp. sugar.

In a small bowl, crack 2 eggs, separating the egg whites into the small bowl.  Set the 2 egg yolks in the bowl with the dry ingredients.  Beat the egg whites until moderately stiff.

Mix in 1 /34 c. milk, and 1/2 c. butter into the dry ingredients.  Next fold in the egg whites, and mix well. Sprinkle in 1 tsp. cinnamon, 1/2 tsp nutmeg, and 1/3 c. of pumpkin puree.

Mix all ingredients together.

Plug in your waffle maker, and set a clean plate to down next to it to place your finished waffle on.  

When your waffle maker is ready, ladle on your batter and cook for approximately 2 minutes per side.  The cooking time will depend on your waffle maker.

Yummy, yum...ready set eat!  Freeze in ziploc baggies, make a breakfast sandwich or two, or place them in baggies and serve them later as snacks.

Recipe Ingredients:

1 1/3 c. flour

4 tsp. baking powder

1/2 tsp. salt

2 tsp. sugar

2 eggs

1/2 c. butter, melted

1 3/4 c. milk

1tsp. cinnamon

1/2 tsp. nutmeg

1/3 c. pumpkin puree

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Amish Carmel Corn

Friday night in my house is movie night.  Following dinner, we serve popcorn and candy on a blanket in the living room, picnic style.  Lately I've been thinking about how I can get away from the candy intake during movie night.  Emma usually asks for marshmallows and gummy candy, but because I'm not a fan of the ingredients that those candies are made of, I've been thinking of alternative options.  The thought of carmel popcorn came to mind this morning as I was boiling the chicken for Italian Chicken Soup.  I began to gather my ingredients, and realized that I didn't have any corn syrup (which I'm not a fan of either).  Instead, I decided to make a simple syrup to replace the corn syrup.  This carmel popcorn is absolutely delicious, and the whole family will LOVE it!!!  Are you ready to make some Amish Carmel Corn?  Let's do this!!

Begin by gathering your ingredients for your simple syrup if you decide to replace the corn syrup with it.  Pour 1 c. of sugar, and 1 c. of water into a small pot.  Boil until the sugar is dissolved.  Take syrup off of the heat and set aside.  

Up next, turn your oven on at 325 degrees F.  Now you're going to pop 3 bags of microwave popcorn.  I used buttered popcorn, but you can use whatever kind you'd like.  It all works great!

Once the popcorn is done, pour an even amount onto 2 greased baking sheets.  

In a medium pot, combine 1 c. butter or margarine, 2 c. brown sugar, 1/2 c. simple syrup or corn syrup, and 1 tsp. salt.   

Over medium heat, bring your mixture to a boil, stirring constantly for 5 minutes (during boiling period).

After the 5 minutes is up, remove from heat immediately.  Add 1tsp. vanilla, 1/2 tsp. baking soda and stir.

Immediately pour your syrup evenly over the 2 baking sheets of popcorn.  Toss popcorn with a spatula to evenly coat.  Place your baking sheets into the oven for 1 hour.  Every 15 to 20 min., give your baking sheets a light shake to make sure the popcorn is evenly cooking.

While the corn is baking, take this opportunity to set wax paper out on your counter.  Once the corn is done, pour it out onto the wax paper, and allow to cool completely.  Store in an airtight container, or in Ziploc baggies.

A great idea if you're serving this to the wee ones: Buy a couple of the pop corn boxes like they serve at the circus or the theatre, and dish it up.  My girls love this, and it makes a great memory!  Enjoy!!!

Here's the recipe:

Ingredients

• 7 quarts plain or buttered popped popcorn
• 2 cups dry roasted peanuts (optional, I didn't use them)
• 2 cups brown sugar
• 1/2 cup light corn syrup or simple syrup
• 1 teaspoon salt
• 1 cup margarine
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract

Ingredients for Simple Syrup

• 1 cup white sugar
• 1 cup water

Creamy Roasted Apple & Butternut Squash Soup Served in an Acorn Squash Bowl

When I woke up this morning, I had no intention on making this soup for dinner.  I really had no dinner plans, and soup was the last thing on my mind, seeing as we're having it tomorrow night.  As I've done so many times before, I opened the freezer and starred in at the stacks of frozen meat, vegetables, fruit, and frozen bread.  I have an obsession with buying different types of bread, and then freezing them for later.  I'm always afraid we'll run out, as if I couldn't just go buy more if we needed it, lol!  Anyway, I poured Emma a bowl of cereal, and as I reached across the table to hand it to her, my eyes met the butternut squash that had been adorning my table for the last 2 weeks.  It was magical, and I instantly knew that I would make butternut squash soup for dinner.  I have made a variation of this soup with pumpkin before, but never with butternut squash.  With my mind whirling with the glorious soup possibilities, I began to mentally plan the meal.  Next to the butternut squash sat 3 beautimous acorn squash'.  What could be better than a butternut squash soup in a bowl made from an acorn squash?  That pretty much screams "Hello Fall" to me!!!  I made a declaration at that moment that Fall would officially begin in my home and heart today.  I know I'm a few weeks early, but I have a confession...I bought 4 baking pumpkins at the store last night =)  Oh yes I did!!!  Okay, so enough of my yada yada...let's get down to business.

To begin with, you're going to set your oven for 400 degrees F, and then toss your butternut squash into the microwave for 5 minutes to soften it up.  While the squash is in the microwave, pour a tsp. or two of olive oil onto a baking sheet.  Once the squash is done, take it out and place it on a carving board.  Peel the skin off, and then grab yourself a big ol' sharp knife and cut it into cubes, making sure to discard all seeds and strings.  Place the cut squash onto the prepped pan, and then move onto your 2 cloves of garlic.  Peel your garlic, and place them on the pan.  Grab your medium sized onion, peel, and cut it into chunks.  Cut 1 sweet potato into small chunks and place them on the baking sheet along with the onion, and toss with 1 to 2 tbsp. of olive oil, season with salt and freshly ground pepper.  Now you're ready to place your sheet of veggies in the oven to roast for 40 min.

Grab 2 Fuji apples and core and peel them.  Cut them into medium size pieces and set them beside your oven.  You're going to want to stop your veggie timer half way through so that you can place your apple pieces onto the pan to roast with your veggies.  Roast for the remaining 20 min.

While your fruit and veggies are finishing their roast, let's move onto prepping our acorn squash bowls.  You're going to need some foil to make what I like to call "Foil nests".  Take a piece of foil and roll it up loosely from each end.  Once you're close to the center, make sure you leave a hole for your acorn squash to rest its booty on.

Set your foil nests aside, and grab those beautiful acorn squash, a serrated knife, paring knife, and your cutting board.  Lay your squash on its side and cut the bottom off with the serrated knife to create a flat surface.

Once you've done this to each of your squash, set them on their flat side, and grab your paring knife.  Holding the squash close to your body while still allowing it to sit on the cutting board, cut a circle (as best you can) out to create the opening of your bowl.  Pull the top off, and cut the pith (stringy guts of the squash) off with the serrated knife.  Repeat with each squash.

It's now time to scoop all of the pith (inside of the squash) out.  I used a stainless steel tbsp., but you can use anything that fits in there, and scoops well.  You definitely want to make sure to get all of the seeds out, as well as the strings, as they don't have a very good texture.

Meanwhile, your roasted fruit and veggies should be done, so now set your oven on 325 degrees F.

Now that you have the squash all clean inside, place each of them on the foil nests, and bake for 45 min.

Are you ready to puree!  Grab your blender or food processor and pour your roasted fruit and veggies in.  Pour 1/3 cup of vegetable broth in and pulse the mixture until it's smooth and creamy.

I added my sweet potato toward the end of the puree because I had one left over from dinner two nights ago, so it was perfect!

Transfer your puree to a big pot, and place it on the stove.  Cook over low heat, and stir in 1/2 c. of milk, 1/2 c. of heavy whipping cream, and 2 c. vegetable broth.  Whisk together, and grab your spices!  Throw in 5 dashes of cinnamon, 1 small dash of nutmeg, 4 dashes of pumpkin spice, and a generous amount of dried thyme.  Whisk it all together, place the lid on your pot, and let sit for 30 min allowing the ingredients to marry, and the soup to heat through.

By now your acorn squash bowls should be ready!  Yayyy, let's take them out and let them cool a bit.

Once the acorn squash are done cooling, and the soup is heated through, ladle the soup into the squash, top with brown sugar, and tear off some big chunky bread for dipping.  Voila!  Soup's on!!!!

*An additional tip for parents of infants taking baby food, or parents of special needs kids that only eat pureed food:

Take the left over squash bowls, cut out the roasted flesh, and toss it in the food processor or blender.  Once the squash is creamy, add the left over squash soup if you have any, and puree the veggies together.  Pour into small left over yogurt containers (the ones that come with lids), and freeze them until feeding time. This is a win, win situation.  Your child wins because it tastes good, and you win because it's chocked full of fruits and veggies.

Here's the Recipe:
Ingredients

• 1 whole Butternut Squash (2-3 Pounds, Peeled, Seeded, And Chopped)
• 1 whole Sweet Potato (peeled, Seeded, And Chopped)
• 1 whole White Onion (medium)
• 2 cloves Garlic
• 2 Tablespoons Olive Oil
• 1 teaspoon Salt
• ½ teaspoons Pepper
• 2 wholeFuji Peeled, Cored, And Chopped
• 2 cups Vegetable Stock
• 5 dashes of cinnamon
• 4 dashes of pumpkin spice
• 1 small dash of nutmeg
• Generous amount of dried thyme
• ½ cup Half-and-half
• ½ cup Milk (whole Or 2%)

Here are a few pics of the peeps that enjoyed the soup tonight in my casa =)

Notice the pumpkins on the bottom right corner of the picture of Matt (click on pic to enlarge).  It is Fall, and I don't care what the calendar says, lol!!!