Pumpkin Pie Bites

Wee! Squash season is my favorite season : ) So many delicious, healthy, low-cost things to cook with the amazing squashes one can find at the farmers market. I really will need to stock up before that goes away. I hosted the lovely Eldina this weekend, and, having a guest, I was inspired to cook. And what did I have? Squash. Pumpkin, butternut, acorn, spaghetti... In addition to the apples and sweet potatoes we got at the Overland Park farmer's market (best one in the KC area for sure!). I was basically able to use the oven as a heater for most of the weekend since I was roasting so much squash. What I'm trying to say is, there are many more squash recipes to come....

Pumpkin Pie Bites
modified from My Whole Food Life

Ingredients:
1 cup pecans OR walnuts
1 cup raw almonds
3 T pepitas
10 dates
1/2 cup pumpkin puree (instructions here)
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp ground cloves

Seed mix:
3 Tbs each: sesame seeds, poppy seeds, flax seeds

Instructions:
1. In a food processor, process almonds, pecans, pepitas, and spices until finely ground.
2. Add dates, and process well. Add pumpkin, and pulse until well combined.
3. Roll dough into 1.5" diameter balls, and refrigerate for 30 minutes.
4. Combine seed mix in a small bowl. Take out pumpkin balls and roll each in seeds until completely coated, place back on plate, and refridgerate for another 30 minutes.
5. Serve chilled.

Apple Onion Cheese Gratin

This pairs well with a hearty salad and a glass of white wine. The apples I used were from my family's trees at home, so the brown sugar wasn't necessary. It ended up being quite sweet naturally. Thank you fall for your bounteous goods!

Apple Onion Cheese Gratin
from Erza Pound Cake (originally from Moosewood New Restaurant Classics)

Ingredients:
1 cup milk
1 Tbs. butter
1 Tbs. flour
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/4 tsp. ground cloves
4 cups apples, peeled, cored, and diced
1 cup chopped onion
2 cups cheddar (or Gruyère), grated
1 cup pecans, chopped
1 cup breadcrumbs
2 Tbs. brown sugar (optional)

Instructions:
1. Pre-heat oven to 350F. Lightly oil a 11" x 7" (3 qt.) baking dish.
2. In a small pot, scald milk over medium heat, just before boiling but not after.
3. In another small pot, melt butter over medium heat. Then whisk in flour until fully combined.
4. Slowly whisk in the scalded milk. Add nutmeg, salt, and cloves, and whisk continuously until the sauce starts to thicken.
5. Spread apples and onions evenly in prepared dish. Sprinkle the grated cheese over, and then pour the sauce on top.
6. Sprinkle over the pecans, bread crumbs, and sugar (if using). Bake for 45 minutes, until the top is golden and crisp.

Carrot Cake Pancakes

This was one of the main dishes in Sunday brunch, and it was absolutely delicious. Make sure to make the cream cheese syrup to go with it!

Carrot Cake Pancakes
from Cooking Classy

Ingredients:
1.5 cups finely grated carrots (about 3 medium)
1 cup buttermilk (or substitute)
3 Tbs. sugar
1 cup flour
1.5 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. cinnamon
1/8 tsp. nutmeg
1/4 tsp. salt
1 egg
2 Tbs. vegetable oil
1 tsp. vanilla extract
1 recipe Cream Cheese Syrup (recipe here)
chopped pecans, to garnish

Instructions:
1. In a medium airtight container, whisk together grated carrots, buttermilk, and sugar. Cover container and refridgerate overnight.
2. Heat 2 skillets over the stove on medium heat (or a non-stick griddle to 300F).
3. In a large bowl, whisk together flour, baking powder, baking soda, sinnamon, nutmeg, and salt.
4. In a small bowl, whisk together egg, oil, and vanilla extract. Add egg mixture and carrot mixture to flour, and whisk until just combined.
5. Butter the skillets and pour on 1/3 cups batter onto each, and slightly spread batter out. Cook until bubbles begin to form and bottom is golden brown, then flip, and cook until opposite side is golden-brown.
6. Serve immediately with syrup and garnish with chopped peacans.

Cookie Bars

Cookie Bars
from food.com


Ingredients:
2 1/4 cups flour
1 tsp. baking soda
1 tsp. salt
1 cup butter, softened
3/5 cup sugar
3/4 cups packed brown sugar
1 tsp. vanilla extract
2 eggs
1 - 12 oz. package semi-sweet chocolate chips
1 cup chopped pecans (optional)

Instructions:
1. Pre-heat oven to 375 F, and grease a 15"x10" jelly roll pan.
2. In a small bowl combine flour, baking soda, and salt.
3. In a large bowl, cream butter, sugars, and vanilla with an electric mixer. Then add eggs one at a time, beating after each egg.
4. Gradually combine flour mixture with butter mixture. Then stir in chocolate chips and nuts.
5. Spread evenly into pan, and bake for 20 minutes, or until golden brown.

Blueberry Muffins

My mom and I went blueberry picking at a local blueberry farm. We got about 6 lbs of blueberries, and a blueberry pamphlet by the lady that runs the farm to boot. Thus, I made the first recipe in the pamphlet. It turned out well.


Blueberry Muffins
from Berries & More (local blueberry picking place)

Ingredients:
2/3 c. shortening
1 1/3 c. sugar
1 - 20 oz. can diced pineapple, drained, and pulsed in the processor to become crushed pineapple
4 eggs
1/2 c. milk
1 1/2 t. lemon juice
3 c. flour
2 t. baking powder
1 t. baking soda
1/2 t. salt
2 c. fresh blueberries
1 c. chopped pecans
1/2 c. flaked coconut

Instructions:
1. Pre-heat oven to 350 F.
2. In a bowl, beat shortening with an electric mixer until creamy. Then, gradually add sugar and beat well.
3. Add pineapple, eggs, milk, and lemon juice, beat well.
4. Combine flour, baking powder, baking soda, and salt. Then add to shortening mixture, beating until blended.
5. Stir in blueberries, pecans, and coconut.
6. Spoon batter into greased cupcake tins, filling almost all the way full.
7. Bake in oven for about 17 mins, or until golden brown and a tooth pick inserted comes out clean.
8. Let cool completely on a wire rack before storing.