Halloween: Candy, Candy and more Candy

There is only one day of the year you will have this much candy in your house. This year instead of tempting yourself with a huge bowl of candy, challenge yourself to create something new. What’s better than a Reese's peanut butter cup? How about a Reese's peanut butter mixed into cookie batter, or M&M’s mixed into an original trail mix. Here are a few ideas to get you started, but I would love to hear what you do with left over candy.


1) Cookies: Skip the chocolate chips and add your favorite chopped up candy to your favorite chocolate chip cookie dough. Pretzels + Rolo Candy = salty and sweet heaven.

2) Pancake batter: Give your kids a special morning treat and add it to a basic pancake batter. How does Twix pancakes sound for breakfast?

3) Make-Your-Own Blizzard: Skip the drive thru and make your own blizzard at home. Soften vanilla ice cream and mix in your favorite candy bar.

Mashed Potatoes: A Thanksgiving Conquest

Thanksgiving is a month away, which means it’s the final countdown to discover the perfect mashed potato recipe. Ever since my Dad started bringing the mashed potatoes to Thanksgiving (I became an immediate sous chef) we have had a mission to create the creamiest and fluffiest mashed potatoes ever. We do not take this mission lightly and this year we started planning months in advance.


The ingredients for mashed potatoes are not complicated; in fact there are relatively few ingredients involved. The key for successful mashed potatoes relies in the technique. Over the years my dad and I have experimented with various ideas. We tried a recipe that called for chicken stock which tasted good in the beginning, but didn’t hold up in the long run. Last year, we tried putting the potatoes through a ricer which only left them gluey and clumpy. Nevertheless, we are determined to bring together the ultimate blend of ingredients and technique and I have a strong feeling this is going to be that year.

In a practice round I tried a recipe that called for red potatoes, cream, butter, and a little garlic. When it came time to mash the potatoes, I put ¾ of the potatoes in a food processor and left the remaining potatoes in the pot. I added a few tablespoons of the warm butter- cream mixture into the food processor and mixed just until it appeared smooth. When I looked at the potatoes they appeared to be gluey, which made me very nervous (luckily we were in a practice round). In a last attempt to make the potatoes work, I combined the blended potatoes with the un -mashed potatoes and poured in the rest of the butter- cream mixture. With a potato masher I blended the two together and what resulted was a perfect mashed potato texture. It felt too simple for me, like I was missing an important step, but every bite tasted as good as the last.

While this appears to be a winning technique, I am not about to call it a day here. I am hesitant to try this technique on a larger scale and I am not sure it will work with russet or Yukon gold potatoes, which is our preferred potato for the big day.

So to anyone out there who has discovered a successful recipe and technique and can share it with the rest of us, please let me know!!!

More Pumpkin: Two recipes for the price of one

Due to some schedule changes on my part, pumpkin week was cut short last week ending on Thursday. However, I never leave a task unfinished and as a result I am sharing two simple pumpkin recipes today for melt in your mouth pumpkin cookies and pumpkin cream cheese spread.


I am sure we can all relate to the problem of finding a pumpkin recipe that only calls for half a can of pumpkin. The pumpkin can always be saved for another day, but then I am left feeling rushed to find a recipe before I completely forget about it.


When you don’t want to turn to another cookie or cake recipe, the perfect recipe to turn to is a simple spread. The best part is it’s done in the amount of time it takes for cookies to bake. As long as you have cream cheese on hand and a few essential spices your grocery list is done. Whether you want to use it as a spread for breakfast or as a late- night snack with graham crackers, the choice is yours to make.


Whoever said multi- tasking in the kitchen was hard?


Enjoy!


P.S. These cookies are amazing! Take my word for it, I have tried a lot of pumpkin cookies and these are an instant favorite. The frosting melts in your mouth along with the cookie which equals pumpkin heaven! 

P.P.S They are quite hard to resist!

Melt-in-your-mouth Pumpkin cookies

Source: Better Homes and Garden

1 cup butter
1 cup sugar
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
½ tsp. cinnamon
½ tsp. nutmeg
1 egg
1 tsp. vanilla
½ can pumpkin
2 cups flour


Preheat oven to 350 degrees
Beat butter on medium-speed for 30 seconds. Add sugar, baking soda, baking powder, salt, cinnamon and nutmeg. Beat until combined. Add eggs and vanilla.
Beat in pumpkin, and gradually add flour.
Drop dough by the teaspoon onto a greased cookie sheet, 2 inches apart. Bake for 10- 12 minutes.
Once cooled, top with brown sugar frosting.


Brown sugar frosting
½ cup butter
½ cup brown sugar
¼ cup milk
1 tsp. vanilla
1 ¾ cup powdered sugar


In a small saucepan, heat butter and brown sugar until smooth. Transfer to a medium bowl; beat in milk, vanilla and powdered sugar.


While the cookies are baking prepare the spread:


Pumpkin Cream Cheese Spread
Source: Better Homes and Garden


1 8- oz package softened cream cheese
½ cup pumpkin
¼ cup sugar
¾ tsp. pumpkin pie spice
½ tsp. vanilla
Beat all ingredients together in a standing mixer or with an electric mixer on medium- speed until smooth and creamy. Cover and refrigerate for at least 1 hour before serving.

Day 4 Pumpkin Week: Toffee- Chocolate Pumpkin Squares

I always find it fascinating to think about how something that starts out so simple can evolve into so much more. A friendship starts with a hello, a job starts with the handshake and making change starts with that first step.

In my experience the kitchen is constantly filled with a whirlwind of ideas. I will be creating one recipe, while I am already calculating in my head how I can incorporate the idea into something else. This recipe for Toffee-Chocolate Pumpkin Bars brings together three different recipes, and I am sure any baker out there could put their own spin on it.



It all started with the simple recipe for Matzoh Toffee or Saltine Toffee. It’s the simplest and easiest recipe for a quick treat. Then I took it up a level and replaced the matzoh with a chocolate chip cookie base, topped with the toffee and another level of chocolate. Then I realized the salty factor was missing so I threw in a few pretzels for good measure.


Every fall I try to do something unique with pumpkin. If you search the web for pumpkin recipes, it doesn’t take long to be overwhelmed. So I searched my own recipes for inspiration when the connection of pumpkin and toffee hit me like a match made in heaven. From there everything flowed so simply. In the kitchen, as well as life, something that started out so simple can evolve into something you never expected, but more often than not they become the most rewarding.


Enjoy!

Warning: These are very rich and sweet, I would recommend cutting into small bite size pieces to avoid over indulging!

Toffee- Chocolate Pumpkin Bars

Ingredients:
Pumpkin cookie base:
1 cup butter
1 cup brown sugar
½ cup granulated sugar
2 eggs
½ cup pumpkin
1 tsp. vanilla
2 ¼ cups all- purpose flour
1 tsp. salt
1 tsp. baking soda
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. ground cloves


Toffee Filling:
1 cup butter
1 cup brown sugar


Chocolate topping:
1 bag of chocolate chips


Directions:
1) Preheat oven to 350 degrees.
2) Cream butter and sugars together, until fluffy.
3) Add eggs, pumpkin and vanilla and mix until combined.
4) Whisk together dry ingredients, and add to pumpkin batter. Mix just until combined.
5) Pour into a greased 9X 13 pan or until toothpick comes out clean. Set aside and let cool.
6) Once cookie is cooled, bring together the butter and brown sugar in a saucepan over medium high heat. Stir until combined and it has some thickness to it.
7) Pour on pumpkin cookie immediately, as the filling needs to be warm enough to melt the chocolate.
8) Top with chocolate chips, and as they melt spread over the top. If the chocolate is not melting quickly, you can put it into a low heat oven for about five minutes.
9) After the chocolate is melted and spread evenly, pop into the freezer for about 15 minutes or until chocolate hardens.


Cut and serve.

PUMPKIN PANCAKES- Day 3 of Pumpkin Week

Fall is not complete until I enjoy a morning of pumpkin pancakes. There is something about waking up to the smell of cinnamon, maple syrup and pumpkin that takes you out of the everyday.

Some of you may or may not know that I was not always skilled in the pancake making department. However, now that I have the pancake process down, I simply can’t get enough of them. To me they will always be the most comforting breakfast and when you add pumpkin to the mix it doesn’t get much better.

For a second I would like you to imagine two different fall morning scenarios:

Scenario A:
You wake up on a chilly fall morning after hitting the snooze button five times. You rush to get ready, barely having time to think twice about what you are going to wear. You are out the door grabbing your coffee mug and a handful of cereal as you are out the door.


Scenario B:
You get up 20 minutes earlier than usual. You get ready at a relaxed pace. Head to the kitchen where you pull the pumpkin pancakes you made over the weekend out of the freezer. Pop them in the microwave for 20 seconds. Pour maple syrup over them and sit down to savor every bite. After enjoying that last bite you head out the door cheerfully with coffee mug in hand.

It may take some time for the night owls to work up to scenario B, but in my opinion sitting down to breakfast sets your day off on a whole different level. Give it a try and see for yourself.


Pumpkin Pancakes
Recipe source: Epicurious

Ingredients:
1 1/4 cups unbleached all purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/4 teaspoons pumpkin pie spice
3/4 teaspoon salt
1 1/3 cups whole milk
3/4 cup canned pure pumpkin
4 large eggs, separated
1/4 cup (1/2 stick) unsalted butter, melted
1 teaspoon vanilla extract

Directions:1) Whisk dry ingredients in a separate bowl.
2) Whisk milk, pumpkin, egg yolks, melted butter and vanilla in a separate bowl.
3) Add pumpkin mixture to dry mixture, batter will be thick.
4) With a standing or electric mixer, beat egg whites until stiff.
5) Fold into batter.
6) Over medium-high heat, pour batter by 1/3 cupfuls onto a greased skillet. Cook on one side until bubbles form. Flip and cook on other side for 1 minute longer.
7) Serve with maple syrup.


Tip: Serve your pancakes with flavored cinnamon/sugar butter.
Place 1 stick of butter, 1 tsp.cinnamon and 2 Tbsp of brown sugar in a bowl and blend with an electric mixer until smooth and fluffy.

Brown Butter- Day 2 of Pumpkin Week

Have you heard of brown butter? It’s not a brand of butter or something you have to go to the specialty supermarket to find, but it will add warmth and depth to your baked goods unlike any other flavor.

The thought of allowing an ingredient to reach the burnt stage is unheard of the kitchen, but brown butter allows  you to break the rules. Brown butter is created by allowing butter to cook past the melting stage to reach a golden brown color and bring out a golden, nutty flavor that just so happens to pair perfectly with pumpkin.



This is the color you are looking to reach!

Any recipe that calls for melted butter can easily be replaced with brown butter. I will admit when I originally saw this recipe for brown butter pumpkin cupcakes in the Martha Stewart cupcake book the thought of getting butter so close to burnt intimidated me. However, if you’re afraid to try something new in the kitchen you’re never growing to improve. It turned out to be incredibly easy, but the difference it made in the recipe was incredible.

The kitchen is filled with so many everyday flavors filled with unlimited possibilities. Brown butter teaches us that even the most common ingredient can bring something new to the table.



My baking partner with a sweet tooth, was waiting for me to drop a piece!


Pumpkin Brown Butter Cupcakes
Adapted from the Martha Stewart Cupcake Book

Ingredients:
3/4 cup (1 ½ Sticks) Unsalted butter
2/3 cups all- purpose flour
2 tsp. baking powder
1 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. freshly ground nutmeg
1/8 tsp. ground cloves
1 cup canned pumpkin puree
1 cup packed light- brown sugar
1/2 cup granulated sugar
2 large eggs


Directions:
1) Preheat oven to 325 degrees. Grease muffin tin or fill with baking cups.
2) In a saucepan, begin to melt the butter over medium- low heat. Continue to cook until butter begins to turn golden brown. Remove from heat and skim foam from the top.
3) Pour into a bowl, leaving any burnt sediments behind; set aside and let cool.
4) Whisk together flour, baking powder, salt and spices. In a separate bowl combine the pumpkin puree, brown sugar, granulated sugar, eggs and brown butter. Add the flour mixture and mix until combined. .
5) Divide batter into prepared baking cups, filling ¾ full.
6) Bake for 20 minutes, or until a toothpick comes out clean.

Frosting:
Note: I topped the cupcakes with a classic cream cheese frosting, but if you really want to enhance the brown butter flavor, you can try Brown- Butter Icing.


Brown – Butter Icing

Ingredients:
½ cup unsalted butter
2 cups confectioners’ sugar
2 tsp. vanilla
2 Tbsp. milk


Directions:

1) Follow instructions above for brown butter.
2) Add confectioners’ sugar, vanilla and milk, stirring until smooth. Once spreadable, use immediately.
3) Instead of spreading on the cupcakes, you will dip and swirl the cupcakes into the icing.

Day 1: PUMPKIN WEEK

With a slight delay I am happy to announce the start of pumpkin week on Beyond the Meal.

When most of us hear the word pumpkin, one of two images will usually come to mind. Either the perfectly orange, green stemmed pumpkins from the patch or the signature can bakers stock up on as fall weather hits. While nearly every recipe I have calls for opening up a can of pumpkin, one of my all- time favorite recipes relies on a different form of pumpkin.

Every fall I always head to Williams-Sonoma, a food lovers paradise, even if it's just to window shop. The store is always filled with so many cute knick knacks, spices and fall goodies that you feel happy just being in there. However, what I always hope for is the opportunity to try one of the treats they are sampling.

Five years ago I entered Williams-Sonoma looking for nothing special in particular. Then I noticed the sample for pumpkin dessert squares. After one small bite I was hooked and to this day I remember how much the flavor stood out to me. The pumpkin was not the dominating flavor, but the perfect sidekick to the crumble topping and buttery crust. It was so good I even stepped out of my usual window shopping mode and bought the pumpkin butter that was called for in the recipe, and I was so glad I  did.
I made it for Thanksgiving that year and it was a huge hit with the pumpkin lovers and non- pumpkin lovers in my family that I have continued to make it nearly every year. While there is always the desire to try something new, this recipe will never get old in my book and I plan to make it for many more Thanksgivings to come.

Note: Any pumpkin butter will work for this recipe, if Williams-Sonoma’s is over your price range. I have used a variety of pumpkin butters over the years and the recipe always turns out great. Just make sure the amount is equivalent to the Williams-Sonoma variety.

Pumpkin Dessert Squares

Recipe source: Williams- Sonoma
1 Box of Cake Mix, divided
½ cup butter, melted
1 13 oz jar of pumpkin butter or William Sonoma Muirhead Pumpkin Pecan Butter
3 eggs, divided
2 Tbsp. milk
1 Tbsp. all- purpose flour
¼ cup sugar
¼ cup butter, softened
1 tsp. cinnamon

Directions:

Preheat the oven to 350 degrees
Crust:
Set aside 1 cup of cake mix and combine the rest with melted butter and 1 egg.

Evenly spread into the bottom of a sprayed 9 X 13 pan.

Filling:

Combine the pumpkin butter, 2 eggs and milk. Pour over the crust and spread evenly.

Topping:

Mix together 1 cup cake mix, flour, sugar, butter, and cinnamon. Mix until crumbly and spread over pumpkin filling.

Bake for 35- 40 minutes.