Crepes......

So I know it seems odd that with all the baking and cooking I do that I have never made crepes. I never have. No reason really, just never have. My sister in law makes the best crepes ever and over Mothers day I watched how it was done and thought...I should try that sometime. THEN for my birthday a friend gave me Lyngonberry sauce from IKEA. That was back in August. So this week I decided I was going to try crepes. GUESS WHAT? They are incredibly easy to make! I served them with cream cheese filling and lyngonberry sauce. It was amazing. Then my sweet husband came up with about a MILLION ideas for serving them with sweet and savory fillings. The only bummer is they dont last long. :) Think I will be making these again and again!!

Its been a while...

Needless to say I have been baking BUT haven't been posting! Things I have made lately.....Artisan Bread, Pumpkin Bread,  Pumpkin Scones, Spaghetti from tomatoes in the garden, and other things as well.

The weather has finally turned cool enough to get really serious about making goal this year!!!! Cant believe it take 3 days to make this wonderful croissant~and I know that if they are good they will be gone in one day, sad to think that all that work will be eaten in ONE day, but its worth the challenge. Probably not something I shall make again but at least I can say I did it.


One thing I have never made.....Crepes! I think I am going to try that this weekend! I have an amazing jar of lingon berry sauce my friend gave me and I am going to make a cream cheese filling and poor that over the top!!! Should be a wonderful Saturday morning breakfast!!!!

Pumpking heaven....

So last night I was looking at all my favorite blogs when all of a sudden I came across this one for these muffins......

http://www.browneyedbaker.com/2010/10/18/pumpkin-cream-cheese-muffins-pecan-streusel/


I know I just KNOW I heard angels singing....


You can be sure I will be making these SOON. In fact I would have made them today but a friend called and I didn't have 2 hours to freeze the cream cheese SO

I am making Pumpkin Snickerdoodles...THIS time however I am not using the baking POWDER which makes them cakey I am using SODA and am hoping for different results!

Cookies and Soup

So the other day I made Pumpkin Snickerdoodles and I saved some of the dough for another day. Today happened to be that day.

I also made home made Creamy Tomato Soup.

I peeled the tomatoes and pureed them in my yet STILL living food processor!! I thought I had killed it with Pumpkin the other day but alas it LIVES! Then I sauteed onions and garlic in EVOO and added chicken broth. Then I blended that and put that back on the stove and put all of it through the strainer. Next I added basil and salt and celery salt. Let this boil for a while and then I added cream. Tonight we will enjoy a toasted cheese and tomato soup made~truly home made.  

New Year resolution...

I am in prep mode for my resolution to make home made croissants! I have been thinking about it. Yup that is as far as I have gotten. You see my kitchen is one of the warmest places in my house therefore I need to do this when the weather is super cold. We are almost there. It will take almost 3-4 days to create these and I hope to do well.

Mushroom Lasagna

http://smittenkitchen.com/2010/10/mushroom-lasagna/



I made this last night and twas a hit. I made my own version and added fresh baby spinach to the recipe!

Secret Recipes

I have in my possession a few secret recipes that I will share a few of.....One in particular is the famous Pumpkin Roll......



I will share that one closer to Thanksgiving as it is a MUST HAVE in our family. We all like it better than pumpkin pie....GASP! Its true.

Pumpkin and Wild Rice Soup

I chose to make pumpkin soup and although I liked it~it was a bit grainy for me. The wild rice made it MUCH better! I think next time I will add in more cream. Also would have been good with cumin!


1 pureed pumpkin.

1 box of organic chkn broth.

1 1/2 c cooked wild rice

splash of 1/2 and 1/2

celery salt

coriander


Puree the roasted pumpkin and then add chicken broth and cook wild rice. Add in the other ingredients and simmer for 30-60 min.

Serve with Artisan Bread!!!

OCTOBER

Marks the month of the PUMPKIN....

soup

bars

bread

scones

pancakes

waffles

muffins

cookies

AND

pumpkin roll....that one family recipe that will live forever!

Vacation

Pardon my absence.....I was at the beach!



Today I bought a pumpkin and made Pumpkin and Wild Rice Soup, and Artisan Bread. It was rainy this A.M. and so it was a perfect soup day! I baked the pumpkin and pureed it~mind you I almost lost my food processor~which caused a minor panic. Alas all is well it is working again. Then I added chicken broth wild rice and coriander and some celery salt...simmered that for a while and added a splash of cream and served it for dinner!