Pumpkin Pie Milkshake
By Our Best Bites
1/3 cup pumpkin puree, canned or homemade
¼–½ cup milk
¼ teaspoon vanilla
½ teaspoon cinnamon
1/16 teaspoon ground cloves
1/16 teaspoon nutmeg
2 tablespoons brown sugar
2 cups vanilla ice cream
1-2 graham crackers
Put everything but the graham crackers into the blender. Start with ¼ cup milk and slowly add more if needed to make the blender process it all. Sprinkle crushed graham crackers on top before serving.
Showing posts with label from LDS Living. Show all posts
Showing posts with label from LDS Living. Show all posts
Wednesday, October 12, 2011
Roasted Pumpkin and Apple Galette with Mustard-Maple Glaze
Roasted Pumpkin and Apple Galette with Mustard-Maple Glaze
Natalie Perry; Reno, Nevada
3 cups peeled, seeded, and chopped pumpkin flesh (1-inch cubes)
2 large, tart baking apples, cored and diced into ¾-inch cubes
1 medium onion, halved and sliced thin
2 tablespoons grapeseed oil (or any heat-safe cooking oil)
½ teaspoon Dijon mustard
Prepared piecrust dough (enough for one crust)
Salt and pepper to taste
Fresh Parmesan or Pecorino-Romano cheese for garnish
To prepare filling: Preheat oven to 425° F. Place pumpkin, apples, and onion onto a rimmed cookie sheet. Toss with the oil, and then spread them out in a single layer. Roast in the center of the oven until everything is tender and beginning to turn golden (and even darker) in spots, about 35–40 minutes. Remove from the oven and let cool until room temperature. Tip: You can do this a day ahead of time. Simply store the roasted bits in the fridge, covered, until ready to use.
To prepare the crust: Preheat (or reduce temperature) to 375° F. Whisk together the maple syrup and mustard in a small bowl. Set aside.
Roll out piecrust dough into a circle, roughly 12 inches across. Transfer to a clean, rimmed baking sheet. Spread the roasted vegetables on the circle evenly, leaving a 2-inch border all around. Brush the maple-mustard mixture onto the vegetables. Fold the dough toward the center, sealing any cracks or rips. You should have a rustic-looking free-form pie.
Bake in the center of the oven for about 25 minutes, until the crust is golden brown. Let it sit for about 10 minutes before slicing. Cut into slices and sprinkle Parmesan shavings over the top. Serves 4.
Natalie Perry; Reno, Nevada
3 cups peeled, seeded, and chopped pumpkin flesh (1-inch cubes)
2 large, tart baking apples, cored and diced into ¾-inch cubes
1 medium onion, halved and sliced thin
2 tablespoons grapeseed oil (or any heat-safe cooking oil)
½ teaspoon Dijon mustard
Prepared piecrust dough (enough for one crust)
Salt and pepper to taste
Fresh Parmesan or Pecorino-Romano cheese for garnish
To prepare filling: Preheat oven to 425° F. Place pumpkin, apples, and onion onto a rimmed cookie sheet. Toss with the oil, and then spread them out in a single layer. Roast in the center of the oven until everything is tender and beginning to turn golden (and even darker) in spots, about 35–40 minutes. Remove from the oven and let cool until room temperature. Tip: You can do this a day ahead of time. Simply store the roasted bits in the fridge, covered, until ready to use.
To prepare the crust: Preheat (or reduce temperature) to 375° F. Whisk together the maple syrup and mustard in a small bowl. Set aside.
Roll out piecrust dough into a circle, roughly 12 inches across. Transfer to a clean, rimmed baking sheet. Spread the roasted vegetables on the circle evenly, leaving a 2-inch border all around. Brush the maple-mustard mixture onto the vegetables. Fold the dough toward the center, sealing any cracks or rips. You should have a rustic-looking free-form pie.
Bake in the center of the oven for about 25 minutes, until the crust is golden brown. Let it sit for about 10 minutes before slicing. Cut into slices and sprinkle Parmesan shavings over the top. Serves 4.
Monday, May 24, 2010
Chocolate Browie Pudding
Chocolate Brownie Pudding
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 cups sugar
1/4 cup cocoa
1 teaspoon salt
1 cup milk
2 teaspoons vanilla
1/4 cup butter, melted
1 1/2 cups walnuts, chopped
1 1/2 cups brown sugar
1/2 cup cocoa
3 1/2 cups hot water
Preheat oven to 350° F.
Grease a 9×13×2-inch pan and set aside. Measure flour, baking powder, sugar, 1/4 cup cocoa, and salt into a bowl and mix together. Add milk, vanilla, and melted butter and mixuntil incorporated. (This can be mixed by hand or with the mixer.) Stir in the walnuts. Pour into prepared pan and set aside.
In a large bowl mix together brown sugar and 1/2 cup cocoa. Pour hot water over sugar and cocoa mixture and mix together. When well blended, slowly pour over the flour mixture in baking pan.
(The baking pan will be very full, so handle carefully when putting it in the oven.) Bake for 35 to 40 minutes. Cut into 15 squares.
(Lion House Desserts, [Salt Lake City: Eagle Gate, 2000] p. 33.)
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 cups sugar
1/4 cup cocoa
1 teaspoon salt
1 cup milk
2 teaspoons vanilla
1/4 cup butter, melted
1 1/2 cups walnuts, chopped
1 1/2 cups brown sugar
1/2 cup cocoa
3 1/2 cups hot water
Preheat oven to 350° F.
Grease a 9×13×2-inch pan and set aside. Measure flour, baking powder, sugar, 1/4 cup cocoa, and salt into a bowl and mix together. Add milk, vanilla, and melted butter and mixuntil incorporated. (This can be mixed by hand or with the mixer.) Stir in the walnuts. Pour into prepared pan and set aside.
In a large bowl mix together brown sugar and 1/2 cup cocoa. Pour hot water over sugar and cocoa mixture and mix together. When well blended, slowly pour over the flour mixture in baking pan.
(The baking pan will be very full, so handle carefully when putting it in the oven.) Bake for 35 to 40 minutes. Cut into 15 squares.
(Lion House Desserts, [Salt Lake City: Eagle Gate, 2000] p. 33.)
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