Pumpkin Tiramisu!

Well, I've been planning out our Thanksgiving dinner for about 2 months now.  It's just what I do.  I have to do a test trial of everything and make sure it's good for the big day.  Last year, we had one guest... the year before that we had no guests.  This year... we are going to have 3, yes 3 guests at our place for Thanksgiving.  It's kind of a big deal.

Anyway, I have never been a pumpkin pie person, not really a pie person in general.  Please don't judge.   Last night, I asked Nick what his favorite dish at a Thanksgiving meal is and he couldn't really answer, but he did say that pumpkin pie is his least favorite.  Which confirms why I always go out of the box and make other delicious pumpkin desserts for Thanksgiving.  I've made pumpkin cheese, pumpkin ice cream pie, and this year... I believe I will make this Pumpkin Tiramisu.

Unfortunately, no store around here sells ladyfingers yet.  I know right?  Who wouldn't sell ladyfingers... come on people.  Anyway, I had all of the ingredients but the ladyfingers so I used my imagination and some soft snicker doodle cookies that I found at Trader Joes.  I honestly think that next time I make this recipe, I'll use these instead.  Be warned that there are only 12 in a box, so if you're going to make this in a spring form pan, buy at least 2 boxes of cookies, probably 3 so you can enjoy some while making the dessert.  I bought one box, which is why I made little Tiramisu parfaits instead.  mmmmmmm.... Enjoy!!

Pumpkin Tiramisu

Makes 4 Large Servings (Probably would serve 8 in a pan)

Ingredients:

1 1/2 cups chilled whipping cream

3/4 cup sugar

1 (8-ounce) container mascarpone cheese (found mine in the cream cheese section at Trader Joes)

1 (15-ounce) can pure organic pumpkin

3/4 teaspoon pumpkin pie spice (or 1/4 teaspoon each cinnamon, cloves, and nutmeg)

2  boxes of soft snickerdoodle cookies from Trader Joes (or homemade chewy, cake like cookies)

1/4 cup rum (We bought "whipped rum."  It's delicious!)

1/4 cup strong coffee

2 ounces crushed amaretti cookies

Directions:

Beat whipping cream and sugar until peaks form. (Using my awesome KitchenAid mixer, it was about 4-5 minutes) Add mascarpone cheese, pumpkin, and pumpkin pie spice; beat just until filling is smooth.

Line bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 1 package of cookies, overlapping and crowding to fit. Mix the coffee and rum together. Sprinkle cookies with 2 tablespoons rum/coffee mixture. (I actually just soaked the cookies for a little bit in the coffee, then poured the rum over top) Spread half of filling over cookies.

Repeat with second package cookies, remaining 2 tablespoons rum, and remaining filling. Smooth. Wrap tightly in plastic, then foil. Chill overnight.

To unmold, run knife around inside edge of pan. Release pan sides; sprinkle with amaretti cookies. 

UPDATE!!!! I admit, I never tried the tiramisu before blogging it.  After eating it... it's pretty amazing.  However, I would like to point out that while the snickerdoodle cookies are quite tasty, they don't soak in the coffee flavor or rum flavor that traditional tiramisu has.  I think I'll use ladyfingers next time to see the difference.  If you're in a bind though, they are great, maybe just soak them for a little longer.  Also, my parfaits were huge!  I couldn't even finish half.

Thai Pizza

Mauer couldn't wait to get his hands on this pizza!

Nick and I used to make Thai Pizza all the time so I was really excited to have it on this week's menu.  It's so delicious and you can use basically any ingredient.  You can even make your own peanut sauce, but I just used store bought this time, because I was being lazy. 

I wasn't even going to post this because it's just one of those Saturday night "go to" meals, but after I ate a piece, I was just in love so I put my plate down and took a photo.  I used a different method for the crust than I usually do, and I think that's what made this pizza amazing.  I got this idea from my good friend Mario Batali, and I thank him dearly for this awesome crust technique.  Enjoy!

Thai Pizza

Crust: 

1 package of active dry yeast (2 1/4 tsp. if you use the yeast in the jar)

1 tsp white sugar

1 cup warm water (100 degrees F)

2 1/2 cups bread flour (I used organic unbleached flour)

1 tablespoons olive oil

1 tsp salt

Directions: 

Preheat oven to 450 degrees F with a large baking sheet inside (I put mine at 400 because I think it runs a little on the hotter side). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.

Stir in flour, salt and oil. Stir until smooth. Let rest for 5 minutes.

Turn dough out onto a lightly floured surface.  Take the large baking sheet out of the preheated oven (with a potholder... just in case you needed reminding) and lightly oil it.  Stretch out the dough onto the pan.  I thought this would be really hard to do because the pan is hot, but I amazingly didn't get burnt.  

Top the crust with the peanut sauce (I actually mixed about 1/3 cup of my peanut sauce with about 2 tablespoons of coconut milk, it was delicious), then top with desired toppings and cheese.  Place in the oven for 15-20 minutes or until cheese is lightly browned and crust is crispy. Take out of oven and let cool for a few minutes before cutting.

Toppings we used:  Shredded chicken, carrots, mushrooms, onions, green onions, red pepper mozzarella cheese, crushed roasted peanuts.

Apple Pie French Toast Casserole

With the remainder of the apples that we got last weekend from the apple festival, we decided to make a breakfast casserole.  We were actually planning on making this last weekend, but we went to 2 different stores to get Challah bread and neither of them had it!  So I had to make it myself.  I would have included that recipe, but my Challah didn't raise up, it raised out, so it looked pretty goofy. Anyway, it was still delicious in this lovely breakfast french toast casserole.  A perfect thing to make for a potluck brunch!

Apple Pie French Toast Casserole

Serves: 8

Ingredients:

1 16oz loaf Challah bread

5eggs

1 cup whole milk

3 tsp cinnamon

2 tablespoons brown sugar

3 cups of apples (I used Honeycrisp!)

Directions:

Preheat oven to 350 degrees. Lightly butter a 9x13 baking dish, set aside

Cut challah bread into 1×2″ cubes. Transfer to a large bowl. Mix eggs, heavy cream and 1 tsp cinnamon. Poor over bread, toss with your hands to coat well.

Peel, core and slice apples into cubes. Add 1 1/2C apples to bottom of your dish. Sprinkle with 1 tsp cinnamon and 1 tablespoon of brown sugar. Cover with half of the soaked bread cubes. Layer with half of the remaining apples and more cinnamon and sugar. Create one more layer with bread cubes, apples and cinnamon and sugar.

Bake in a 350 degree oven for 50-60 minutes. Serve hot with maple syrup! Yum!

Pumpkin Peanut Butter Cups!

mmmm peanut butter cups... mmmm pumpkin... mmmm peanut butter cups with pumpkin!

I've been on this chocolate peanut butter kick for the past ... about 25 years.  It's the most delicious mixture of ingredients ever.

They sell "pumpkin" peanut butter cups in the store, but they are only in the shape of a pumpkin, no pumpkin flavor.  So I decided to make my own.  The most wonderful part of making these is they can be "organified" by using all organic ingredients!! That makes them healthy right? hehe

Pumpkin Peanut Butter Cups

Makes: 24

Ingredients:

2 cups chocolate chips (I used milk, but might use dark next time)

1/2 cup creamy peanut butter (organic of course!)

1/2 cup canned or home made pumpkin puree

1/2 tsp cinnamon

1/2 tsp nutmeg

2 tablespoons honey

1 tablespoon pure maple syrup (optional)

24 mini muffin papers

Directions:

Line a mini muffin pan with mini muffin cup papers.

Melt chocolate in a bowl over a double boiler, or in the microwave for one minute and then 15 second intervals to prevent burning.  If you do burn it, try adding a little bit of oil, sometimes that can revive burnt chocolate. 

Pour a small dab of chocolate in the bottom of the mini muffin paper and "paint" up the sides with a spoon or, if you're messy like me, your fingers (and then lick them, but don't tell anyone that you're serving them too).  

Place pan in the fridge to let the chocolate harden, about 5-10 minutes. 

Meanwhile, mix the rest of the ingredients together in a small bowl.  Taste to make sure it's sweet enough to your liking, remember the chocolate will add some sweetness too.

Once chocolate has hardened, place a small scoop (about a tsp, I used too much at first) of the pumpkin/peanut butter mixture into the muffin paper, over the chocolate.  Make sure not to over fill or fill past the top of the chocolate. 

 To finish, spoon the remaining melted chocolate over the tops to completely cover the peanut butter mixture.  Give the pan a tap on the counter to make sure the chocolate oozes down to the bottom.  Put them in the fridge for another 10 minutes or until chocolate hardens.  Make sure you hide some from your husband because they will magically disappear overnight!! :)

Maple Apple Crisp

Apple crisp is one of the easiest and most delicious dessert for fall.  What I love about apple crisp is that you don't need many ingredients to make it delicious.  This is wonderful served with vanilla bean ice cream!  When Nick and I ate this, we forgot the ice cream and remembered about an hour later... so, of course, we needed to have another serving. :) Enjoy!

Maple Apple Crisp

Makes: 4 tarts

Ingredients:

5 apples - Sliced thin, seeds removed (I don't peel cause I love the peeling, but you can)

1/2 cup pure maple syrup

1/2 cup all-purpose organic flour

1/2 cup rolled oats

1/2 cup brown sugar

1 tsp ground cinnamon

1 pinch sea salt

1/2 cup butter, softened

1/2 cup toasted and chopped pecans

Directions:

Preheat oven to 375 degrees F

Place apples in an 8x8 inch baking dish or 8 individual tart dishes. Toss apples with syrup and sprinkle with cinnamon. In a separate bowl, mix together flour, oats, sugar, and salt. Cut in butter until mixture is crumbly. Sprinkle mixture evenly over apples. Top with toasted pecans and a drizzle of syrup.

Bake in the preheated oven for 25-35 minutes, until topping is golden brown. Serve warm or at room temperature.

Chicken Katsu Curry

The first restaurant Nick and I went to in Hawaii served Japanese curry.  It was both of our first time experiencing such flavors!  Later we found out that the restaurant was basically the McDonald's of Japanese Curry, but we didn't care, we loved it!  I wanted to recreate our first food experience in Hawaii, but didn't want to use anything from a package, because they always contain unnecessary ingredients.  This was pretty similar to what we had in Hawaii, which totally surprised me because it usually takes a few mess ups before I get something that detailed correct.  It was super delicious.  The only thing I would change is to pound the chicken flatter. Yum!

Chicken Katsu Curry

Serves: 4

Chicken Kastu Ingredients:

4 organic chicken breasts pounded flat (maybe 1/2 inch thick)

1/2 cup flour seasoned with curry, turmeric, and chili powder

1 egg beaten

1 cup panko bread crumbs

Oil for pan

Dip chicken in flour mixture, egg, and panko in that order on both sides.  Heat up a cast iron skillet over medium heat.  Pour oil (I use grape seed oil) to coat the bottom and lightly fry both sides of chicken about 5 minutes on each side.  Deglaze the pan with wine (my new favorite thing) and put into a 350 degree oven for about 10 minutes, until chicken is fully cooked. Remove from oven and plate! Pour curry sauce over.

Curry Sauce Ingredients:

1 medium onion, finely chopped

1/2 tsp brown sugar

1 tsp garlic puree (I used a zester to puree garlic, about 3-4 cloves)

2 tsp butter

1 tbsp flour

1 tsp medium curry powder

1/2 tsp paprika

1/2 tsp turmeric

1/4 tsp chili powder

1/2 tsp lemon juice

1/2 cup coconut milk

1/2 cup vegetable or chicken stock

1/2 tsp garam masala

Directions:

Add the chopped onion to a saucepan with 1 tbsp grapeseed oil. Gently cook the onion on a medium heat for 15 minutes. Add the sugar and continue to caramelize for another 10 minutes. Add the garlic and cook for 2 minutes, then remove from the pan and place into a bowl.

Melt the butter in a clean saucepan, add the flour and stir through the butter to cook it out for 2 minutes.

Add the curry powder, turmeric, paprika, chili and lemon juice and cook through the foamy mixture for another 2 minutes.

Add the coconut milk, stock and add the onion/garlic mixture back to the sauce.

Simmer for 10-15 minutes adding more coconut mixture and salt/pepper to taste.

Pour curry sauce over chicken cutlets and serve with brown rice and steamed vegetables. :)

Pumpkin Pie Smoothies

When we lived in Hawaii, Nick and I would have a smoothie every single morning.  Possibly because we always had fresh delicious fruit on hand, or because they were so darn easy! Seriously, we would make about 10 jars of smoothies every Sunday evening, then stick them in the freezer, take them out before work and by the time we'd get to work and settled in, they were perfect! 

These smoothies are delicious and have the flavors of fall!  Usually when I make a smoothie, I just dig through the cupboards and fridge for whatever I can find and throw it in the blender.  Which is exactly what I did this time.  I knew I had some leftover pumpkin that I wanted to incorporate so I just went from there.  I know they should be bright orange like pumpkin pie, but since I added the oatmeal, they turned a brownish color.  But some of the best things in life are brown... chocolate ice cream, root beer, fudge... it's all good.  Enjoy!

Pumpkin Pie Smoothies

Makes: 6

Ingredients:

3/4 cup pureed pumpkin

1 cup cooked oatmeal

2 bananas

1/2 cup milk

1/4 cup soy vanilla protein (cause Grandma said so)

1/4 cup ground flax seeds

4 tablespoons toasted pecans (this was one of those ingredients that I just dug out of the cupboard)

1/4 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp nutmeg

a shot of pure maple syrup

Directions:

Throw everything in your blender and blend until smooth.  I always freeze afterwards, but if you want to eat right away, just use frozen bananas.  :)