Pumpkin Truffles

So I thought I would start off the week showcasing the sweet side of pumpkin and not with a fucking pumpkin pie. 

I have wanted to make truffles for a while now and thanks to Pinterest, I was able to find a good pumpkin recipe.

I am tempted to mark this as a FAIL. They turned out U-G-L-Y, you ain't got no alibi. 

First off, the balls were too big - that's what she said - and I was rushed making them. Then the white chocolate turned out to be a temperamental bitch that wouldn't melt for me at all. I had to do two batches before I was able to get the candy to melt and I hate when I have to throw out food I fuck up.

But, aside from the too large truffles, they were lumpy and that just won't do. Even though real truffles are not round and perfect, candy truffles should be. I will have to work on my truffle making skills.

Size and shape aside, the taste was great and everyone that tried them LOVED them. So only a semi-FAIL.

Ingredients:

1 cup white chocolate, coarsely chopped (about 5 oz)

1/2 cup pumpkin puree
3/4 cup finely ground gingersnaps

3/4 cup graham cracker crumbs

2 tablespoons confectioners’ sugar

1/4 teaspoons ground cinnamon

Pinch of orange zest

4 oz. cream cheese, softened 

For dipping:

16 oz. chopped white chocolate, melted 

For garnish:

Additional gingersnap crumbs 

1/4 teaspoons ground cinnamon

Directions: 

~To make the filling, melt the white chocolate in a heatproof bowl set over simmering water just until smooth.  Set aside to cool slightly.  Add the pumpkin, gingersnap and graham cracker crumbs, confectioners’ sugar, cinnamon, orange zest and cream cheese.  Mix well until completely blended and smooth.  Transfer the mixture to the refrigerator or freezer until it has thickened up enough to scoop and roll into balls (about 1 hour).

~Scoop the filling mixture and roll into balls, about 1 inch in diameter.  Transfer to a lined baking sheet.  Chill until in freezer until firm, about 2 hours.

~To dip the truffles, melt the white chocolate* in a heatproof bowl set over simmering water.  Once completely melted and smooth, carefully dip one of the balls into the chocolate.  Turn quickly to coat and balance on the tines of a fork to shake off the excess.  Transfer to a lined baking sheet and sprinkle with additional gingersnap crumbs, if desired.

~Repeat with the remaining filling balls.  Transfer the baking sheet to the refrigerator and chill until the coating is set.

*I used Ghirardelli white chocolate bars to dip the truffles. I had originally used white chocolate chips and the chocolate refused to melt. The chocolate bar melted as it should and was easy to work with.

recipe by: Annie's Eats

Pureed Pumpkin

Since we got pumpkin this week, the easiest thing to do was make puree. 

My mom likes to tell me of the time my aunt made pumpkin pie from a real pumpkin one Thanksgiving and how it tasted like shit. I've been haunted by that story ever since. It convinced me that eat a real pumpkin would be a daunting task, one doomed to failure and food tasting like shit.

But I over came that fear and pureed up my pumpkin. B/C really, it was too early to carve that bitch.

Roasted it was so easy and now that I have a full size food processor, pureeing it was easy too.

And I was able to make pumpkin spice syrup and lattes, pumpkin truffles and pumpkin donuts.

And I didn't attempt pumpkin pie.

Ingredients:

1 pumpkin

Directions:

~Remove stem and cut in half. Remove seeds and guts, reserving seeds if desired. (I hate pumpkin seeds, so mine got composted.) Place pumpkin on cookie sheet, cut side up and roast at 350 degrees to 1 to 1 1/2 hour or until soft. Allow to cool. 

~Scoop insides into a food processor and puree until smooth, about 5 minutes. Store in airtight container in the fridge.

recipe by: The Good Wife

CSA - Week 19

No photo this week. Sorry.

We got pumpkin, watermelon, acorn squash, radish, arugula, taters, chard and peppers

Grilled Pound Cake with Brie and Peaches

As it happens sometimes in life, you get busy and with all those good intention pavers to hell, you get behind your activities. This is what happened to this post.

I wanted to post it a few weeks ago, right after I posted about making pound cake, but life and the beginning of my last semester in grad school got in the way and the post floundered under draft status while I was busy reading 300 pages about human resources. But I have caught up now and can finally post this great little dish.


The original recipe for this dish called for figs. I have never had figs and can't even find them in any grocery store in the area so I swapped it out with something I did have - white peaches. I grilled the peaches for a nice smokey taste against the creaminess of the brie. This was a nice mid-afternoon fatass snack.

Ingredients:
2 thin slices pound cake
a few slices brie
1/4 grilled white peach, thinly sliced
1 small rosemary sprig, chopped
2 tablespoons butter

Directions:
~Heat a grill pan over medium high heat. Remove leaves from rosemary and chop. When the grill pan is hot, add butter and rosemary. Place pound cake slices side by side in pan. Top one side with grilled peaches. Top the other side with the brie and allow to cook until the brie is melted, about 5 minutes. Gently place the slice with the brie on top of the slice with the peaches. Turn off the grill pan and allow the sandwich to sit in the pan for 1-2 minutes.

~Remove from pan. Allow to cool slightly, cut in half and serve.

recipe by:The Good Wife

CSA - Week 18

This week we got pumpkin, watermelon, okra, yellow squash, pepper, white and green cucumber and garlic.

The kiddo cabinet

If I hated the English language, I would name this post "The Kiddo Kabinet" but I was a communications major, so I just can't do it.

I needed a place to put all The Good Daughter's stuff. I didn't want to put it in with ours b/c hers is so small, it would get lost in the regular plate cabinet. I also wanted all her stuff in one spot, as opposed to plates and bowls in one cabinet, her silverware in the drawer, etc.

So I came up with this.

All her stuff in one place, easy to reach and mostly clutter free.

On the first shelf we have cups and bowls. I also keep her silverware here, along with a baggie of homemade play dough and a few crayons.

The second shelf has leftover party supplies from my baby shower and TGD's first birthday. We are slowly going through it but since I hate to throw out stuff like that, it's hard.

The top shelf houses all TGD's baby bottles we are saving for when we have baby2.0 (no, that is not an announcement) along with our medicine. Medicines shouldn't actually be in your medicine cabinet in the bathroom, since the humidity can cause breakdown over time. But they do need to be in a safe place away from kids. Considering the fact that *I* need a chair to reach them, they are out of harms way.

Finally, I got some removable hooks and placed one on the inside of the door, so all her bibs will be in one place.

CSA - Week 17

This week we got taters, sweet basil, green onions, green beans, peppers, melon and flowers

Copycat Chik-fil-a nuggets

I briefly worked at a CFA during college. It was the only time I had heard of the place and once I moved, I haven't had the opportunity to eat at one again. Let me tell you it was the best 3 months of my life. I got to eat fried chicken, all day every day. As much fried chicken as I wanted and, sadly, was about 50 pounds skinner. I loved every single nugget I put in my mouth.

That's what she said.

But now I must live too North for their southern, bible-thumping, anti-gay chicken, since we have none up here. Which is fine by me b/c now I can make my own.

::cue thunder bolt and lightening, while I laugh evilly::: MAWHAHAHAHAHAHAHAHAHA

This is the best homemade version of the real thing. Served with honey mustard sauce and biscuits I could almost believe I was in college again, glow-in-black-light pink hair, tongue ring, beer bong and all.

Ingredients:
2 skinless and boneless chicken breasts
1 cup milk
1 egg
1 1/4 cups flour
2 tablespoons powdered sugar
2 teaspoons salt
1 teaspoon pepper
oil for frying

Directions:
~In a medium bowl whisk together egg and milk. Trim fat from chicken and dice into large cubes. Place chicken in egg mixture, cover and allow to marinate in the fridge 2-4 hours.

~In a large bowl combine flour, powdered sugar, salt and pepper. Dredge chicken until thoroughly coated. Meanwhile, over medium high heat, heat oil in a large, high sided skillet until hot or 375°. There should be 1/4 inch to 1/2 inch or so in the pan. Drop 10-12 nuggets into the oil and fry until golden brown and the chicken is completely cooked through, turning several times. Repeat until all the chicken is cooked. Drain on a paper towel. Serve warm. For that real CFA touch, make sure you say "God bless you" as you plate the nuggets for your family.

recipe found: here

Fried Okra

So this week, I got okra in my CSA. I mentioned that I only had it once before and it was slimmy. I don't like okra and for the first time I actually thought I would see if I could trade with somone so I didn't have to eat it. But I sacked up and took it home. But was at a loss on how to eat it.

So how do you eat a veggie you're not sure you like? You fry the shit out of it. At least that's what we do in the Midwest and most of the South.

I have a friend that lives in TN and she gave me her tips for fried okra. She also told me her basic recipe, so than you so much V!

These turned out way better than expected. First off, I have never fried in straight cornmeal and that added a unique flavor and crunch. I also tried to slice the okra thin. I found the pieces that were a little thick leaned towards the slimy side. But overall, I would give this dish a 8 out of 10 with room for improvement. If I make them again, I might make a spicy dipping sauce to go with it.

Ingredients:
10 pods okra, sliced in 1/4 inch pieces
1 egg, beaten
1 cup cornmeal
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup vegetable oil

Directions:
~In a small bowl, whisk egg and soak okra for 5 to 10 minutes. In a medium bowl, combine cornmeal, salt, and pepper.

~Heat oil in a large skillet (I used cast iron) over medium-high heat. Dredge okra in the cornmeal mixture, coating evenly. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels. Sprinkle with salt and serve.