Pumpkin Muffin Pudding

I have a confession to make. As the temperature outside drops, I morph into a baking addict. There’s something about the cool autumn weather that instills in me a desire to create warm and comforting baked goods.  This seasonal drive has both its advantages and disadvantages. On the positive side, there is almost always a batch of muffins, quick bread, or “healthified” dessert gracing our cramped kitchen counter. On the negative side, there is quite often MORE THAN ONE batch of the previously listed baked goods. I find that I rarely polish off the results of one baking endeavor before starting in on another. I have a ridiculously long list of fall-inspired goodies to make, and for some reason I am compelled to break out the measuring cups and spoons well before that last muffin or cookie has been gobbled up.

My most recent baking experiment was inspired by leftover pumpkin muffins.  A few days ago, I made a batch of Ellie Krieger’s Pumpkin Muffins, which I must say are pretty darn tasty. Although these tender and slightly spiced muffins are fully enjoyable in their unaltered state, I decided to morph one into something special. I’ve attempted muffin pudding in the past with positive results, so I set out to make pumpkin muffin pudding.

Soaking the crumbled muffin in the pumpkin “custard” overnight yielded a moist and fluffy baked pudding.  The plump raisins added both natural sweetness and chewiness to the pudding, and the slightly crisp top added a welcome textural contrast. I enjoyed the Pumpkin Muffin Pudding for breakfast, but it would also satisfy my sweet tooth as a comforting dessert.

Pumpkin Muffin Pudding

serves 1 for a hearty breakfast; 2 for a healthy dessert

Ingredients:

• 1 pumpkin muffin, crumbled
• 1/2 cup milk of choice (I used light vanilla soymilk)
• 1/4 cup canned pumpkin puree
• 1 Tbsp pure maple syrup
• 1 egg white
• 1/4 tsp each ground cinnamon and pumpkin pie spice
• 1/4 tsp vanilla extract
• 2 Tbsp raisins

 

Directions:

1. Place muffin crumbles into a small, ovenproof bowl.
2. In another small bowl, whisk together the milk, pumpkin, maple syrup, egg white, spices, and vanilla extract. Stir in raisins.
3. Pour the pumpkin “custard” over the muffin crumbles, making sure they are fully submerged and the raisins are well-dispersed. Cover bowl and let soak at least 30 minutes; preferably refrigerate overnight.
4. Preheat oven to 350*F.
5. Uncover bowl, and bake for 45 minutes, or until the pudding is browned on top and begins to pull away from the bowl.
6. Let cool for 5 minutes, then spoon onto a plate.

Meatballs

This post marks my first foray into making traditional Italian meatballs. I typically use all white meat turkey, which yields tasty – but relatively dry – meatballs.  For my inaugural trial of preparing classic meatballs, I had every intention of using the tried-and-true combination of ground beef, pork, and veal.  I remember having spotted prepackaged “meatball mixes” containing these three types of meat at the grocery store, so I set out to Whole Foods in search of this convenience food.

In speaking with the butcher, I learned that it is currently against health code to sell ground beef, pork, and veal together in one package; the reason being that each type of meat requires a different cooking time given the different original animal species. My inquiry as to whether or not it was safe for me to buy the 3 types of meat separately and cook them together was met with a definitive and enthusiastic “yes”. If that’s the method the Whole Foods butcher uses at home, it’s good enough for me. Unfortunately, the store was currently out of ground veal… so I settled on purchasing ground beef and ground pork to use in conjunction with the ground turkey breast waiting for me back home in my freezer.

I consulted a recipe by my favorite Italian chef, Giada De Laurentiis, to use as a guideline for creating my own meatball recipe. I must say that I am very pleased with how my meatballs turned out. The fat from the beef and pork contributed both flavor and moisture to the meatballs, whereas the turkey kept the overall fat content in check. Tonight, John and I enjoyed half of the meatballs tucked into crusty bread and topped with melted provolone cheese.  The rest of the meatballs are resting in the fridge for what is sure to be another delicious dinner later in the week.

Meatballs

makes 10-15 meatballs, depending on size

inspired by Giada’s recipe for meatball heroes

Ingredients:

• 1/4 cup finely chopped onion
• 3 Tbsp chopped fresh parsley
• 1 egg white
• 2 Tbsp ketchup
• 2 minced garlic cloves
• 3/4 tsp Kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup freshly grated Parmesan cheese
• 1/3 cup fresh breadcrumbs (toss a few slices of stale bread into a food processor, then measure out 1/3 cup)
• 1/2 tsp Italian seasoning
• ~ 4 oz ground beef
• ~ 4 oz ground pork
• ~ 4 oz ground turkey breast
• 2 Tbsp extra virgin olive oil
• about 2 cups homemade or store-bought marinara sauce

Directions:

1. Combine the onion through Italian seasoning in a bowl. Add in the 3 meats, and mix just until combined (your hands are the best tool for this job).
2. Roll mixture into meatballs of desired size (I prefer meatballs that are a bit larger than a golfball). Place on a baking sheet or plate.
3. Heat olive oil in a large skillet over medium-high heat. Add the meatballs to the skillet and cook for about 5 minutes, or until browned all around.
4. Reduce stove heat to low. Add in the marinara sauce and simmer over low heat for about 10 minutes, until the sauce thickens a bit and the meatballs are cooked through.

Halibut with Lemon-Chive Compound Butter

I make it a practice to use butter sparingly, and here’s a recipe where just a dab of butter completely transforms an otherwise uninspired main dish. Adding fresh flavor accents to unsalted butter yields an elegant and delicious finishing touch to various types of protein. Lemon and chive beautifully compliment mild halibut, but the possibilities for compound butter are endless. This meal has inspired me to experiment with different herbs and spices, as well as with chicken, pork, and beef.

Halibut with Lemon-Chive Compound Butter

Serves 2

Ingredients:

• 2 skinless halibut fillets, patted dry
• drizzle of canola oil
• Kosher salt and freshly ground black pepper
• 4 Tbsp unsalted butter, at room temperature
• 1/2 tsp lemon juice
• 1 Tbsp finely chopped fresh chives

Directions:

1. At least a few hours before serving the meal, (preferably the night before), make the compound butter. In a small bowl, combine the softened butter with the lemon juice and chopped chives. Add salt and pepper to taste. Spoon the butter mixture onto a piece of waxed paper, roll up tightly, and twist the ends to secure. Chill in refrigerator until solid.
2. Heat canola oil in a skillet over medium-high heat. Lightly season the halibut fillets on both sides with salt and pepper.
3. Add the halibut to the skillet and cook until the flesh easily flakes with a fork, about 3-4 minutes per side.
4. Serve the fish topped with about 1/2 Tbsp – 1 Tbsp of the hardened compound butter.
5. Enjoy the remaining compound butter smeared on warm biscuits, bread, or other vehicle of your choosing.

Serve this dish with a simple green salad and Cooking Light’s Buttermilk-Chive Biscuits for an evening meal that is comforting without being too heavy.

Two Ways with Potato Skins

Not long ago, I posted a recipe for Loaded Twice Baked Potatoes. While enjoying our dinner, my clever husband was inspired by a brilliant idea: prepare the potatoes per the recipe linked above, but change the filling ingredients from dinner to breakfast foods. John’s brain child simmered on the back burner for a few weeks, and finally became a tangible reality a few evenings ago.

Scrambled Eggs & Bacon Potato Skin

serves 1

Ingredients:

• 1 large russet potato
• extra virgin olive oil
• Kosher salt
• freshly ground black pepper
• 2 slices center cut bacon
• 2 eggs
• 1 tsp butter
• 1/4 cup finely shredded cheese (I used a cheddar/monterey jack blend)

Directions:

1. Preheat oven to 400 F.
2. Scrub and dry potato.  Drizzle about 1/2 tsp of olive oil over potato, and rub over the entire surface. Season with salt and pepper to taste. Place directly onto the oven rack, and bake for 1 hour.
3. Meanwhile, microwave the bacon slices between layers of paper towel for 2 minutes. Crumble and set aside.
4. When the potato is cooked through, allow it to cool on a cutting board for a few minutes, or until cool enough to handle. Cut just the very top off of the potato and chop the “top” into bite-sized pieces. Set aside.
5. Scoop out most of the potato flesh from the skin, leaving enough so that the potato “boat” retains its shape, and reserve the flesh for another use.
6. Sprinkle in 1/2 of the shredded cheese.
7. Melt the butter in a skillet over medium heat. Whisk the eggs together in a small bowl.
8. Add the eggs to the skillet, and scramble until the eggs are almost set. Add in the bacon and potato pieces. Stir gently to mix the ingredients together and to finish cooking the eggs.
9. Spoon the egg/bacon/potato mixture into the potato skin. Sprinkle with the remaining shredded cheese.

John’s creative concept and my exceptional cooking skills, (note the sarcasm… this recipe is super simple and requires very little effort), combined to make a tasty meal.

Although I loved John’s idea for a breakfast-themed potato skin, I was in the mood for a jazzed-up sweet potato skin. Instead of eggs and bacon, I filled my sweet potato skin with tangy goat cheese, buttery walnut pieces, and tart dried cherries.

I could easily eat this simple meal once a week!

Sweet Potato Skin with Goat Cheese, Walnuts, and Dried Cherries

Serves 1

Ingredients:

• 1 large sweet potato
• extra virgin olive oil
• Kosher salt
• freshly ground black pepper
• 2-3 Tbsp crumbled goat cheese
• 2 Tbsp toasted walnut pieces
• 2 Tbsp dried cherries

Directions:

1. Preheat oven to 400 F.
2. Scrub and dry potato.  Drizzle about 1/2 tsp of olive oil over potato, and rub over the entire surface. Season with salt and pepper to taste. Place directly onto the oven rack, and bake for 40 minutes.
3. When the potato is cooked through, allow it to cool on a cutting board for a few minutes, or until cool enough to handle. Cut just the very top off of the potato. Set aside.
4. Scoop out most of the potato flesh from the skin, and reserve the flesh for another use. [Sweet potato skins don't retain their shape as well as russet potato skins, so it might be a bit floppy].
5. Add on the goat cheese, walnut pieces, and dried cherries.

Baked Stuffed Apples

Weather-wise, today was the quintessential New England autumn day.  The impeccable blue sky provided a pristine canvas for the vibrant flames of foliage, which are just about at their seasonal peak. The cool and crisp breeze was the perfect partner for the warm sunshine. I want to bottle up days like today to open whenever I please.

As a gustatory celebration of the glorious weather, I consulted my list of collected fall-inspired meals. The one that immediately caught my eye was Nicole’s baked apples. I loved her idea of adding a dollop of creamy peanut butter atop the stuffed apples, and set out to make my own version based on the ingredients we had on hand.

Initially, I had no intention of posting my version of this recipe… so the following measurements are approximations. I basically tossed the ingredients together, tasting along the way. The baked apple turned out so beautifully, however, that I couldn’t help but snap a few photos of it. After tasting the first delectable bite, it was obvious that I needed to share this version with the blog world.

A big THANK YOU to Nicole for inspiring this recipe!

Baked Stuffed Apple

inspired by Nicole of Healthy Chow

serves 1

Ingredients:

• 1 large apple (I used a Honey Crisp, which stood up very well to the baking process)
• 3 Tbsp rolled oats
• 1/4 tsp cinnamon
• 1-2 Tbsp chopped pecans or walnuts
• 1-2 Tbsp dried cranberries or raisins
• 2 tsp brown sugar
• 1 Tbsp pumpkin butter or apple butter
• drizzle of canola oil
• 1 Tbsp peanut butter

Directions:

1. Preheat oven to 375* F.
2. Using either an apple corer or a sharp knife, remove the core and seeds of the apple, making sure you leave the base of the apple intact.
3. Use a spoon to scoop out a bit of the apple flesh, so that you have a decent-sized cavity to fill.
4. Mix together the rolled oats through canola oil, and stuff snugly into the hollowed-out apple. It’s fine to mound some of the filling mixture on top of the apple.
5. Place stuffed apple into a pan filled with about 2 inches of water, and bake for 25-30 minutes (25 for a crisper apple, 30 for a softer apple).
6. Cut the baked apple in half, and top with the peanut butter.

Pumpkin & Apple Butter Pie with Maple Cookie Crust

If asked to name my favorite kind of pie, it would be a toss-up between apple and pumpkin. Two classic fall favorites, I have a tough time choosing one over the other. Given this predicament, I decided to combine flavors of both into one flavorful and aromatic pie.

My hope was that, with the addition of a crust comprised of crushed maple sandwich cookies, this pie would be good enough to put smiles on apple and pumpkin lovers alike.  I must admit that I was a tad disappointed with certain aspects of the pie; namely, I could barely discern any apple flavor and the cookie crust turned a bit mushy.  Regardless, the positive qualities outweigh the negative. The cookie crust is a sweet canvas for the autumn-spiced filling. The combination of apple and pumpkin butters with pumpkin puree yields a velvety smooth filling that would also be delicious sans crust.

This recipe needs a little tweaking, but I wanted to share my “rough draft” with you.  I would recommend nixing the cookie crust, and either baking the filling alone or pouring it into a traditional pie crust.  I’m not giving up on the idea of using sandwich cookies as a pie crust… any tips would be greatly appreciated!

*Edited to Add* ~ I stole a quick bite of the pie this morning, after having chilled in the fridge overnight. The crust hardened and was much closer to a traditional crust consistency.

Pumpkin & Apple Butter Pie with Maple Cookie Crust

Pie filling loosely adapted from this recipe

Filling Ingredients:

• 1/2 cup apple butter
• 1/2 cup pumpkin butter
• 1 cup canned pumpkin puree
• 2 Tbsp maple syrup (or more to taste)
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp pumpkin pie spice
• 3 eggs, slightly beaten
• 3/4 cup evaporated skim milk

Crust Ingredients:

• 10 maple sandwich cookies (I used Trader Joe’s Maple Leaf Cookies… if you can’t find these, vanilla sandwich cookies will suffice)
• 3 Tbsp melted butter or margarine
• 2 Tbsp pumpkin butter

Direction:

1. Preheat oven to 425 F.
2. Pulse the cookies in a food processor until finely ground. Remove to a medium bowl. To the cookie crumbs, add the melted butter and pumpkin butter. Mix with a fork until the ingredients are fully combined. Spoon the crust mixture into a pie pan, and smooth evenly using a rubber spatula (the mixture may be a bit sticky, but with a little patience, it will spread). Bake the crust for 8 minutes, and let cool.
3. In a large bowl, combine the first 7 filling ingredients (through the pumpkin pie spice). Stir in the lightly beaten eggs and evaporated skim milk. Pour mixture over the cooled crust and bake the pie for 40 minutes, or until set. Let cool before cutting and serving.

*Edited to Add* ~ Chill the pie completely for a sturdier/crispier crust consistency.

Pumpkin Oat Pudding

I had planned to make a comforting pot of pumpkin rice pudding on this dreary Sunday afternoon, but changed directions a bit when I remembered a recent culinary discovery. A few weeks ago, I made Hannah’s Oatmeal Raisin Cookie Ice Cream from her ecookbook entitled “A La Mode“.  After whisking together on the stovetop a mixture of ground rolled oats, soymilk, brown sugar, and a few other ingredients, this vegan ice “cream” base took on a thick pudding-like consistency. It was delicious straight from the pot, but I went ahead and followed the steps for churning it into a tasty frozen treat. I tucked the idea of making the recipe again, (minus the freezing directions), into the back of my mind, and just recalled today how wonderful the oat “pudding” tasted.

I played around with the ingredients of the original recipe, adding pumpkin puree and pumpkin pie spice to the mix as well as cutting down a bit on the margarine. The resulting spice-flecked, orange-hued oat pudding ended up just as I imagined it would: creamy, sweet, and comforting. If you like oatmeal for breakfast and pudding for dessert, you’ll love this hybrid of the two!

Pumpkin Oat Pudding

inspired by Hannah’s Oatmeal Raisin Cookie Ice Cream, as linked above

Ingredients:

• 2 cups milk of choice (I used plain soymilk)
• 1/2 cup rolled oats, measured first then pulsed in a food processor until finely ground (but not quite to flour consistency – you want some texture)
• 1 cup pumpkin puree
• pinch salt
• 1 tsp ground cinnamon
• 1 tsp pumpkin pie spice
• 1/2 cup firmly packed brown sugar
• 1 1/2 tbsp butter or margarine, melted
• 1 tsp pure vanilla extract

Directions:

1. In a large saucepan, whisk together the milk, ground oats, pumpkin puree, salt, spices, and sugar.
2. Set over medium heat, and slowly whisk until a thick consistency is reached and bubbles begin to break on the surface.
3. Remove from heat and stir in butter or margarine and vanilla extract.
4. Serve warm, or proceed to step 5.
5. Pour mixture into a large bowl, lay a piece of waxed paper directly onto the pudding (in order to keep a “skin” from forming), and let cool. Refrigerate and serve.

Apple Streusel Muffins

The word “streusel” automatically conjures an image of a sugar- & fat-laden baked good that of course tastes wonderful, but is certainly not the healthiest choice for breakfast. That being said, don’t let the name of these muffins deter you from enjoying them with your morning cup of coffee or tea. The streusel that tops these moist little muffins is comprised of two whole grains and a mere two tablespoons each of brown sugar and canola oil, rather than the typical white flour and hefty amount of white sugar and butter.

Although these muffins have only a negligible amount of sugar and fat, they are full of flavor.  Pieces of fresh apple are nestled into a lightly sweetened cinnamon- and nutmeg-scented batter.  The combination of oat flour and whole wheat pastry flour yields muffins with both a tender consistency and a stellar nutritional profile. Homemade spiced apple butter and pure maple syrup infuse these muffins with an inarguably autumn-worthy taste.

Perfect as a light breakfast or afternoon snack, these Apple Streusel Muffins are also a satisfying after-dinner treat. Gently heat a muffin in the microwave or toaster oven and serve with a dollop of TRUwhip or frozen yogurt for a healthy & tasty dessert.

Apple Streusel Muffins

Makes 12 muffins

Ingredients for the muffins:

• 1/2 cup oat flour (grind/process rolled oats first, then measure out 1/2 cup)
• 1 cup whole wheat pastry flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• pinch salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 cup pure maple syrup
• 2 eggs, lightly beaten
• 1/2 cup apple butter (I used my Maple Apple Butter)
• 2 Tbsp canola oil
• 2 cups chopped peeled apples

Ingredients for the Streusel Topping:

• 1/4 cup whole rolled oats
• 1/4 cup whole wheat pastry flour
• 2 Tbsp dark brown sugar, packed
• 2 Tbsp canola oil

Directions:

1. Preheat oven to 375* F. Coat a 12 cup muffin pan with canola oil cooking spray.
2. In a large bowl, whisk together the first 8 ingredients (through cloves).
3. In a medium bowl, whisk together the next 4 ingredients (through canola oil).
4. Add wet ingredients to dry ingredients, stirring just until the dry ingredients are fully moistened. Stir in the apples. Spoon the batter into the prepared muffin cups.
5. In a small bowl, combine all of the streusel topping ingredients. Mix with your fingertips until fully combined. Sprinkle the streusel topping evenly over the filled muffin cups.
6. Bake at 375* F for 20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.

Maple Apple Butter

Most recipes for apple butter call for a hefty amount of added refined sugar, which leaves me feeling perplexed. Autumn’s bountiful fruit boasts such a delightful natural sweetness, that adding mounds of sugar seems unnecessary. For this recipe, fresh apples are first slowly simmered in apple cider until they break down into a luscious sauce, and then later accompanied by a harmony of warm fragrant spices, a bit of pure maple syrup,  and a touch of maple extract. Whether enjoyed warm or cold, as a dip for crisp apple slices or as the finishing touch to a steaming bowl of oatmeal, this maple apple butter will have you reaching for your coziest sweater and a mug of hot mulled cider.

Maple Apple Butter

loosely adapted from Cooking Light’s Pennsylvania Dutch Apple Butter

Ingredients:

• 4 1/2 cups peeled and diced apples, about 4 medium (I used a variety from my apple picking trip)
• 1 cup apple cider
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground allspice
• 1/4 tsp ground ginger
• 1/8 tsp ground nutmeg
• 2 Tbsp pure maple syrup (use the good stuff)
• 1/2 tsp maple extract

Directions:

1. Combine the diced apples and cider in a large dutch oven or saucepan. Bring to a boil, then reduce to low, cover, and simmer for 40 minutes, or until the apples begin to break down.
2. Puree mixture using either an immersion blender, regular blender, or food processor.
3. Return apple puree to dutch oven or saucepan, and add the remaining ingredients. Simmer for 25 minutes, stirring frequently, until the apple butter has thickened and smells absolutely divine.

Goat Cheese, Pumpkin Butter, and Apple Sandwich

The latest products I received from the Foodbuzz Tastemaker Program were two loaves of Nature’s Pride Bread; one 100% whole wheat loaf, and one 12 grain loaf.  I opted to sample the whole wheat bread first, and enjoyed it with my current favorite sandwich filling.

Goat Cheese, Pumpkin Butter, and Apple Sandwich

Serves 1

Ingredients:

• 2 slices whole wheat bread
• 2 – 3 Tbsp goat cheese, at room temperature for easier mixing and spreading
• 1 tsp pumpkin butter
• ground cinnamon to taste
• 2 Tbsp dried cranberries
• 2 Tbsp chopped toasted walnuts
• 1/2 of a crisp apple, cored and sliced thin

Directions:

1. In a small bowl, mix together the softened goat cheese, pumpkin butter, and cinnamon.
2. Stir in the dried cranberries and walnuts.
3. Spread on one piece of bread, top with apple slices and the other piece of bread.

There are so many variations you could make on this sandwich filling… any combination of dried fruit, fresh fruit, and nuts would be delicious.

This soft whole wheat bread was the perfect vehicle to carry this particular sandwich filling.  Nature’s Pride 100% Whole Wheat bread is a bread that even non-whole wheat bread fans would enjoy.  It is light in texture and mild in taste, making it ideal for certain preparations (nut butter sandwiches, french toast, grilled cheese etc.).

That being said, I do prefer a denser whole wheat bread when making a hearty turkey or chicken sandwich. The bread falls a bit short with its fiber content, at 3 grams per 110 calorie slice (I try to aim for at least 4 grams per slice), so it may not satiate hunger for as long as other brands of whole wheat bread.

Overall, I’d recommend Nature’s Pride 100% Whole Wheat Bread for lighter sandwiches and applications. I know I’ll be enjoying many more slices slathered with the goat cheese/pumpkin butter spread!