Monday, Halloween Style

It's Monday, which (at times) can be scary enough. Add to that that Halloween is this week, and it just seems to call for plenty of fun autumn recipes. What do we have in store today? How about Winter Squash and Wild Mushroom Curry and Creepy Crawly Vegan Pumpkin Muffins. Enjoy!



PUMPKIN SPICE GHOST CAKE

This is from Very Best Baking by Nestle, and begins, “Surprise your trick-or treaters with this hauntingly-good pumpkin spice cake with a rich cream cheese frosting.”

Prep Time: 25 minutes; Cooking Time: 35 minutes; Skill level: Intermediate; Makes 12 servings

To view this online, click here.

Ingredients

Cake:

1 pkg. (18 oz.) spice or carrot cake mix

1 cup LIBBY'S® 100% Pure Pumpkin

3 large eggs

1/3 cup water

3 tablespoons vegetable oil

1 teaspoon pumpkin pie spice

Cream Cheese Frosting:

2 pkgs. (3 oz. each) cream cheeese, softened

2 tablespoons margarine or butter, softened

1 1/2 teaspoons vanilla extract

4 cups powdered sugar

*Black string licorice, NESTLÉ RAISINETS Milk Chocolate-Covered Raisins and Halloween candy corn (optional)

Instructions

For Cake:

Preheat oven to 350º F. Grease and flour two 8- or 9-inch-round cake pans.

Combine cake mix, pumpkin, eggs, water, vegetable oil and pumpkin pie spice in large mixer bowl until moistened. Beat for 2 minutes or until thoroughly mixed. Pour batter into prepared pans.

Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Frost with Cream Cheese Frosting.

For Cream Cheese Frosting:

Beat cream cheese, margarine and vanilla extract in small mixer bowl until light and fluffy. Gradually beat in sugar. Spread between layers and on top and side of cake.

To Garnish:

Form licorice strings into ghost shapes; press into side of frosted cake. Use Raisinets for eyes. Arrange candy corn between ghosts on side and around top edge of frosted cake.

CREEPY CRAWLY VEGAN PUMPKIN MUFFINS

This is from Aine Carlin on OneGreenPlanet. Aine wrote, “Food is so evocative when creating this particular spooky mood and while these muffins don’t look terrifying (plastic spiders aside), they exude a comfortingly spiced aroma and flavor that matches the ‘baton down the hatches’ mentality I have deliberately adopted this year.”

At 172 calories, they’re dairy free, kid-friendly, and vegan. Serves 12.

You can view this online at https://www.onegreenplanet.org/vegan-recipe/creepy-crawly-vegan-pumpkin-muffins/.

Ingredients

1 3/4 cups white spelt flour

1/2 cup organic unrefined sugar

1 tbsp baking powder

pinch sea salt

1 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp nutmeg

1/4 tsp allspice

1 tbsp poppy seeds (optional)

1 cup pumpkin puree (see below)

1 tbsp plain soy yogurt

1/4 cup rice milk

1/4 cup soy milk

1 tbsp cider vinegar

1/4 cup olive oil

1/4 cup date syrup

1 tbsp blackstrap molasses

Preparation

Pre-heat the oven to 400°F.

In a large bowl combine the dry ingredients, i.e. flour, sugar, baking powder, spices and salt. Mix thoroughly.

In a small cup, combine the milks and vinegar and allow to curdle.

In a smaller bowl combine the puree, date syrup, molasses, yogurt, and oil. Then, pour in the milk and carefully stir until it is all combined.

Add the wet ingredients to the dry, stirring it in using a folding action. Also at this stage add the poppy seeds. Be sure not to overwork the batter or your muffins will lose their lightness.

Divide into muffin cases, about two-thirds full.

Bake for 20-30 minutes. Insert a toothpick into the centre and if it comes out clean they are ready.

Allow to cool on a wire rack. Although nice eaten warm the flavors will intensify when cooled. Keep in a container or even loosely covered for a few days.



BAKED APPLES

This is from Dorie Greenspan in The New York Times cooking e-newsletter. Dorie wrote, “I don’t remember my mother at the stove. When asked what childhood dish was my favorite, I’d stammer and come up empty. And then, walking down the stairs in my Paris apartment, I got to the third floor and said out loud to no one: baked apples! My mother made baked apples. Her apples were big Cortlands or Rome Beauties, and she cored and stuffed them with raisins, because my father loved raisins. I also bake with Cortlands or Romes when I can get them, Fujis or Galas when I can’t. I’ll often stuff them with raisins, but I think they’re especially nice filled with bits of dried apple and candied ginger. And I like to baste them with apple cider and honey. They’re good hot or cold, but best served warm and topped with something creamy. Cinnamon (my mom always used too much) is optional.”

Yield: 4 servings; Time: 1 hour 15 minutes, plus cooling.

This was featured in “My Mother’s Best (And Only) Recipe: Baked Apples,” and can be viewed online at https://cooking.nytimes.com/recipes/1020471-baked-apples.

Ingredients

4 large baking apples, like Rome Beauty

2 lemon wedges

2 to 3 dried apple rings, cut into bits

4 tiny pieces crystallized ginger (optional)

3 to 4 teaspoons honey

1 tablespoon unsalted butter

1 cup apple cider or juice

Heavy cream, whipped cream or ice cream, for serving (optional)

Cinnamon, for dusting (optional)

Preparation

Center a rack in the oven and heat to 375. Line a baking sheet with parchment paper or foil, and set a 9- or 10-inch glass pie dish on top.

Cut a small cap off the top of each apple, and set aside. Using a paring knife or corer, core the apples, making sure not to go all the way to the bottom. Cut away and reserve about 1/2 inch of peel around the tops of the apples. Rub the peeled portions of the apples with the lemon, squeezing a little juice into each opening.

Fill each apple with an equal amount of dried apple and ginger, if using, pressing down lightly as needed to push bits into the opening. Pour 1/2 teaspoon honey over the dried fruit in each apple. Cut the butter into 4 pieces, and top each apple with a pat. Pop the caps back on the apples. (It’s O.K. if they teeter). Transfer the apples, lemon wedges and a few of the reserved peels into the pie dish; pour in the cider or juice, and stir in 1 to 2 teaspoons honey. (The honey won’t blend evenly into the cider, and that’s fine.)

Bake the apples, basting occasionally with the cider and honey, until you can poke them with a skewer or the tip of a knife and not meet much resistance, 50 to 70 minutes. Since apples are so variable, check early and often, as you might need more or less time.

Let them cool for at least 15 minutes before serving moistened with a little pan sauce, and if you want, top with cold heavy cream, whipped cream or ice cream and dust with cinnamon. The apples are good warm or at room temperature. They’ll keep, covered, for 2 days in the refrigerator and can be reheated in a microwave.

WINTER SQUASH AND WILD MUSHROOM CURRY

This is from The New York Times cooking e-newsletter, and begins, “This is comfort food, Indian-style, adapted from a recipe by Madhur Jaffrey. It's also vegan, and perfect for a fall evening. Use a mixture of cultivated mushrooms; they come in all shapes and sizes. Look for royal trumpets, a large, meaty type of oyster mushroom; shiitakes, and small portobellos. Use some wild mushrooms too, if you can, like golden chanterelles, lobster or hen of the woods. You can make this as spicy as you wish, but be sure to include some cayenne and green chile, to complement and play off the creamy coconut milk sauce. Serve with basmati rice, rice noodles or mashed potatoes.”

Yield: 4 to 6 servings; Time: 30 minutes.

This was featured in “A Warming Curry for Fall”, and can be viewed online here.

Ingredients

3 tablespoons vegetable oil

10 ounces butternut or other winter squash, peeled and diced in 1/2-inch cubes

Salt and freshly ground black pepper

1 or 2 small whole green chiles, such as jalapeño or serrano

3 medium shallots or 1 small onion, finely diced

1/2 teaspoon black mustard seeds

1/2 teaspoon cumin seeds

Handful of fresh or frozen curry leaves, optional

2 garlic cloves, minced

1 teaspoon ground coriander

Pinch of cayenne

1/2 teaspoon turmeric

1 pound mushrooms, preferably a mix of cultivated and wild, trimmed and sliced 1/8-inch thick

3/4 cup coconut milk

2 tablespoons lime juice

Cilantro sprigs, for garnish

Preparation

In a wide skillet, heat oil over medium-high heat. When hot, add squash cubes in one layer. Season with salt and pepper. Cook for about 2 minutes, letting cubes brown slightly, then flip and cook for 2 minutes more. Use a slotted spoon to lift squash out, and set aside.

Cut a lengthwise slit in each chile to open it, but leave whole. (This allows the heat and flavor of the chile to release into the sauce without making it too spicy.)

Add shallots to skillet, salt lightly and cook, stirring, 1 minute. Add mustard seeds, cumin seeds and curry leaves and let sizzle for 30 seconds, then add garlic, coriander, cayenne, turmeric and chiles. Stir well and cook for 30 seconds more.

Add mushrooms to pan, season with salt and toss to coat. Continue to cook, stirring, until mushrooms begin to soften, about 5 minutes.

Return squash cubes to pan, stir in coconut milk and bring to a simmer. Lower heat to medium and simmer for another 5 minutes. If mixture looks dry, thin with a little water. Taste and season with salt.

Just before serving, stir in lime juice. Transfer to a warm serving dish and garnish with cilantro leaves.

PUMPKIN SPICE LATTE

This is from OneGreenPlanet, under the title “How to Make Your Own Pumpkin Spice Latte Without Nasty Ingredients”, by Heather McClees. Heather wrote about the benefits of making this, rather than buying it at your local coffee shop, and ends with, “Now, see how easy that was? This natural, vegan version won’t only taste better but it’s also cheaper, friendlier to your body, and it’s cruelty-free. Enjoy at breakfast with some pumpkin waffles or muffins and even brew some to enjoy with these Clean Eating Chocolate Chip Pumpkin Bars for dessert!”.

Ingredients

1/2 cup of unsweetened non-dairy milk (check labels to ensure they include no carrageenan)

2 tablespoons of pure pumpkin puree (organic is best)

dash of pumpkin pie spice

natural sweetener like pure stevia, which is sugar-free and chemical-free (or your choice sweetener)

dash of alcohol-free vanilla extract

4-6 ounces of hot, brewed coffee (preferably organic and espresso strength)

Directions

Brew your coffee if you haven’t already.

Grab a small pot and add the milk, pumpkin, vanilla, and pumpkin pie spice. Bring to a low heat and stir together.

Let the mixture warm on the stove for a minute or two just until the milk is warm.

Pour into a large coffee mug, add the coffee and stevia, and stir together.

Enjoy as it is, or add a dollop of soy or coconut whipped cream if you wish.

Add a touch of pumpkin spice as a garnish or a fresh cinnamon stick.

PUMPKIN GNOCCHI WITH SAGE BUTTER SAUCE

This is from Lindsay, a full-time blogger who runs Pinch of Yum

yield: 4 regular servings or 2 extra-generous servings

To view this online, click here.

Ingredients

Pumpkin Gnocchi:

1 medium-large russet baking potato

1 cup pumpkin puree

1 egg

1 3/4 cups all purpose flour (more as needed)

1 teaspoon salt

2 tablespoons Land O Lakes® Salted Butter in Half Sticks (for pan frying)

Sage Butter Sauce:

2 tablespoons Land O Lakes® Salted Butter in Half Sticks

a few sage leaves and a smashed clove of garlic

1 tablespoon flour

1 tablespoon heavy whipping cream

1/2 cup starchy water (leftover from boiling the gnocchi)

Instructions

Potato Prep: Bake the potato – see notes – and pull off the skin. Let the potato rest for a while to cool down. Once it’s cool enough to handle, grate it until you have about 1 1/2 cups of very fine potato shreds.

Gnocchi Dough: Mix potato shreds with pumpkin puree. Measure flour onto a clean surface and put the potato/pumpkin mixture in the center. Make a well and crack your egg into it. Sprinkle salt on top. Grab a fork and whisk up the egg real quick. Using your hands, mix all ingredients into a dough. Don’t overmix. When it starts to come together, form the dough into a mostly-smooth, rounded little loaf.

Gnocchi Prep: Cut off slices of the mound and roll each one into a long rope. Cut the rope into bite sized pieces. Place the gnocchi pieces on a plate (make sure they’ve got a little flour coating so they don’t stick).

Cooking the Gnocchi: Bring a large pot of water to boil. Add the gnocchi, carefully, one at a time, to the water. You may need to work in batches. When the gnocchi rise to the top of the pot of boiling water, immediately remove them with a slotted spoon. Set aside. Melt your butter in a large nonstick skillet. Pan fry the gnocchi, undisturbed, to get one side lightly crispy and leave the other side soft. Remove from pan and set aside to wait for saaaauce.

Butter Sauce: In the same pan, add butter, sage leaves, and garlic clove. Let the garlic and sage cook for a few minutes over low heat. When the sage leaves are starting to get crispy, remove from heat. Remove garlic as well. When it’s melted, add the flour and whisk. Add the heavy cream and whisk. Add the starchy water slowly, whisking to make a sauce that is the consistency you want. Toss with gnocchi, top with sage leaves and Parmesan, and BE HAPPY AND PROUD BECAUSE LOOK WHAT YOU MADE! Now pour yourself a glass of wine and feast.

Notes

I baked my potato in the microwave. Yes, that’s right folks, I’m classy. Poke holes in your potato, wrap with a paper towel, and micro for 5-6 minutes. Voila.

Less flour is better, so if your potato is small and you only get 1 cup of potato shreds out of it, then don’t add quite as much flour. I found the magic amount to be something between 1 1/2 cups and 2 cups, but it is a little different every time depending on the water content of your potato, your pumpkin, etc. You want to be able to handle the dough, but you do not want it to be overly stiff. A delicately soft dough, while it requires a little more TLC, is a good (delicious) thing. We are looking for soft pillows here.

Your gnocchi might not be pretty. That’s okay. They get prettier once they are pan fried and covered in sauce and topped with parmesan and fried sage. ❤️ Trust.

Friday Recipes

It's the end of the first full week of the new year (but the second Friday). Here are six yummy recipes to help you through the weekend, including Winter Squash & Wild Mushroom Curry and Vegan Vanilla Maple Banana Bread. Enjoy!

VEGAN VANILLA MAPLE BANANA BREAD

This is by Girl Versus Dough on tbsp. (tablespoon.com), and begins, “A delicious, healthy (and dairy-free and egg-free!) take on a quick bread favorite.”

Prep Time: 20 minutes; Total Time: 1 hour 20 minutes; Servings: 1 loaf

To view this online, click here.

Ingredients

1 cup unbleached all-purpose flour

3/4 cup whole wheat flour

1 cup brown sugar, packed

2 1/2 tablespoons sugar

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon pure vanilla extract

1/2teaspoon cinnamon

1/2 teaspoon nutmeg

3 very ripe bananas, peeled and smashed

1/2 cup oil (I prefer vegetable)

2 1/2 tablespoons maple syrup

2 1/2 tablespoons water

Directions

Preheat oven to 350°F.

In the bowl of a stand mixer, combine flours, brown sugar, sugar, baking soda, baking powder, salt, cinnamon and nutmeg.

In a separate medium bowl, combine vanilla, bananas, oil, maple syrup and water.

Pour wet ingredients into dry ingredients and mix until well combined.

Pour batter into a lightly greased 8 x 4-inch loaf pan. Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.

Wait at least 15 minutes to remove bread from loaf pan. Allow to cool completely on a cooling rack before slicing or serving.

PUMPKIN CRISP

This comes from Delish.com, and begins, “This crisp will make you forget pumpkin pie ever existed. The crunchy topping is the perfect accompaniment to the smooth pumpkin filling.”

Yields: 6 servings; Prep Time: 15 minutes; Total Time: 1 hour

To view this online, click here.

Ingredients

Cooking spray, for pan

3 eggs

1 c. granulated sugar

1 (15-oz.) can pumpkin purée

2/3 c. heavy cream

2 tsp. pumpkin pie spice

1 tsp. pure vanilla extract

1/2 tsp. kosher salt

For the Topping

1 1/2 c. all-purpose flour

1 1/2 c. dark brown sugar

Pinch kosher salt

3/4 c. cold butter, in 1/2" cubes

1 c. chopped pecans

Whipped cream or vanilla ice cream, for garnish

Directions

Preheat oven to 375°. Grease a skillet with cooking spray. In a large bowl, whisk together eggs and sugar. When smooth and fully combined, add pumpkin, cream, vanilla, pumpkin pie spice, and 1/2 tsp kosher salt. Whisk until smooth and blended. Pour into prepared pan.

In the bowl of a food processor, pulse the flour, brown sugar, and salt to combine and break up any clumps of brown sugar. Scatter the cubed butter over the dry ingredients and pulse again until crumbs form. Stir in the pecans.

In the palm of your hand, press handfuls of the topping into rough balls. Break off teaspoon-sized pieces and place over the pumpkin.

Bake until the filling is set and the top is golden brown, 40 to 45 minutes.

Serve with whipped cream or ice cream.

AFRICAN-STYLE SWEET POTATO AND BUTTERNUT SQUASH STEW

This recipe comes from Publix.

Servings: 8; Total Time: 3 hours, 10 minutes; Active Time: 10 minutes

To view this recipe online, click here.

Ingredients

2 medium sweet potatoes

1 can chickpeas (garbanzos), (15–16 oz), drained

1 (14.5-oz) can no-salt-added diced tomatoes, undrained

1 (10-oz) can diced tomatoes with green chiles, undrained

8 oz prediced bell pepper mix (1 1/2 cups)

1 tablespoon Cajun seasoning

1 teaspoon chunky garlic paste

2 1/2 cups vegetable broth (or stock)

1 package fresh (or frozen) prediced butternut squash (15–16 oz)

3 tablespoons fresh cilantro, coarsely chopped

1/2 cup roasted unsalted peanuts, coarsely chopped

1/2 cup creamy peanut butter

Directions

Peel sweet potatoes and cut into 1/2-inch cubes. Drain chickpeas. Place in slow cooker: sweet potatoes, chickpeas, tomatoes, bell peppers, seasoning, garlic paste, and broth; cover and cook on HIGH for 2 1/2–3 hours (or LOW for 4–6 hours) or until potatoes are tender.

Stir in squash during last 30 minutes of cook time. Chop cilantro and peanuts.

Remove 1 cup of liquid from stew and whisk with peanut butter until blended. Stir peanut butter mixture into stew. Serve topped with cilantro and peanuts.

PASTA WITH PUMPKIN SAUCE

This is from The Mayo Clinic diet.

Serves 4.

To view this online, click here.

Ingredients

2 cups whole wheat bow-tie pasta

2 teaspoons olive oil

1 medium onion, chopped

4 cloves garlic, minced

8 ounces fresh mushrooms, sliced

1 cup fat-free low-sodium vegetable broth

1 can pumpkin puree (15 ounces)

1/2 teaspoon sage, rubbed

1/8 teaspoon salt

1/4 teaspoon ground black pepper

1/4 cup grated Parmesan cheese

1 tablespoon parsley, dried or 3 tablespoons chopped fresh parsley

Directions

Cook pasta according to package directions.

Meanwhile, place a large skillet over medium to high heat. Add olive oil, onion, garlic and mushrooms. Cook about 10 minutes or until onion is soft.

Add broth, pumpkin, sage, salt and pepper. Reduce heat and simmer about 8 minutes. When pasta is finished cooking, drain and add it to the pumpkin mixture.

Stir to combine ingredients and sprinkle with Parmesan cheese and parsley.

Nutritional Information: Amount per serving: Calories: 220; Total fat: 4 g; Saturated fat: 1 g; Sodium: 150 mg; Total carbohydrate: 39 g; Dietary fiber: 7 g; Protein: 10 g

WINTER SQUASH AND WILD MUSHROOM CURRY

This is from The New York Times cooking e-newsletter, and begins, “This is comfort food, Indian-style, adapted from a recipe by Madhur Jaffrey. It's also vegan, and perfect for a fall evening. Use a mixture of cultivated mushrooms; they come in all shapes and sizes. Look for royal trumpets, a large, meaty type of oyster mushroom; shiitakes, and small portobellos. Use some wild mushrooms too, if you can, like golden chanterelles, lobster or hen of the woods. You can make this as spicy as you wish, but be sure to include some cayenne and green chile, to complement and play off the creamy coconut milk sauce. Serve with basmati rice, rice noodles or mashed potatoes.”

Yield: 4 to 6 servings; Time: 30 minutes.

This was featured in “A Warming Curry for Fall”, and can be viewed online here.

Ingredients

3 tablespoons vegetable oil

10 ounces butternut or other winter squash, peeled and diced in 1/2-inch cubes

Salt and freshly ground black pepper

1 or 2 small whole green chiles, such as jalapeño or serrano

3 medium shallots or 1 small onion, finely diced

1/2 teaspoon black mustard seeds

1/2 teaspoon cumin seeds

Handful of fresh or frozen curry leaves, optional

2 garlic cloves, minced

1 teaspoon ground coriander

Pinch of cayenne

1/2 teaspoon turmeric

1 pound mushrooms, preferably a mix of cultivated and wild, trimmed and sliced 1/8-inch thick

3/4 cup coconut milk

2 tablespoons lime juice

Cilantro sprigs, for garnish

Preparation

In a wide skillet, heat oil over medium-high heat. When hot, add squash cubes in one layer. Season with salt and pepper. Cook for about 2 minutes, letting cubes brown slightly, then flip and cook for 2 minutes more. Use a slotted spoon to lift squash out, and set aside.

Cut a lengthwise slit in each chile to open it, but leave whole. (This allows the heat and flavor of the chile to release into the sauce without making it too spicy.)

Add shallots to skillet, salt lightly and cook, stirring, 1 minute. Add mustard seeds, cumin seeds and curry leaves and let sizzle for 30 seconds, then add garlic, coriander, cayenne, turmeric and chiles. Stir well and cook for 30 seconds more.

Add mushrooms to pan, season with salt and toss to coat. Continue to cook, stirring, until mushrooms begin to soften, about 5 minutes.

Return squash cubes to pan, stir in coconut milk and bring to a simmer. Lower heat to medium and simmer for another 5 minutes. If mixture looks dry, thin with a little water. Taste and season with salt.

Just before serving, stir in lime juice. Transfer to a warm serving dish and garnish with cilantro leaves.

CHOCOLATE PEPPERMINT BARS

This is from Melissa Clark in The New York Times cooking e-newsletter, and begins, “A little-known fact: Creamy chocolate-covered peppermint patties are not hard to make at home. Here, the minty filling and chocolate coating are layered onto a cocoa-imbued shortbread base, which adds a cookie crunch to each bite. These keep well, so you can make them a week ahead; store airtight at room temperature. They also freeze well. The coconut oil makes the chocolate coating slightly shinier and a little more brittle in a good way, so use it if you have it. But if you don't have it on hand, you can omit it.”

Yield: 36 squares; Time: 1 hour 10 minutes, plus chilling.

This was featured in“Peppermint Patties Worthy Of Dessert” and can be viewed online here.

Ingredients

For the Chocolate Shortbread:

1 cup all-purpose flour

1/2 cupgranulated sugar

2 tablespoons unsweetened cocoa powder

1/4 teaspoon kosher salt

8 tablespoons unsalted butter (1 stick)

For the Peppermint Filling and Chocolate Top:

3 1/4 cups confectioners’ sugar

3 tablespoons unsalted butter, softened

1/4 cup heavy cream

2 1/4 teaspoons/10 milliliters peppermint extract, or to taste

9 ounces bittersweet chocolate (at least 60 percent cocoa solids), chopped

1/2 teaspoon coconut oil (optional)

Preparation

Heat oven to 325 degrees. Line a 9-inch-square baking pan with parchment paper, allowing 2 inches of paper to hang over the sides.

Make the shortbread: In a food processor, pulse together flour, sugar, cocoa powder and salt. Add butter and process until a smooth dough forms. Press dough evenly into the bottom of prepared baking pan. Bake until firm to the touch, and sides of the crust are beginning to pull away from the pan, about 25 minutes. Cool completely.

Make the filling: In a mixer fitted with the paddle attachment, combine confectioners' sugar, butter, cream and peppermint extract. Beat until mixture forms a thick, smooth paste. Press filling evenly over shortbread. Chill to set the filling for at least 1 hour and up to overnight.

Use parchment paper overhang to lift the shortbread and peppermint out of the baking pan and onto a cutting board. Cut into 1 1/2-inch squares (there should be 36 squares). Place squares on a rack placed over a parchment-lined sheet tray, and let them come to room temperature for about 15 minutes.

In the top of a double boiler or in a heatproof bowl set over a pan of simmering water, melt 7 ounces chocolate, stirring occasionally, until smooth. Remove from heat, add remaining 2 ounces chocolate and let sit for 2 minutes.

Add coconut oil, if using, and stir the chocolate until smooth. Spoon 1 teaspoon chocolate on top of a cut peppermint square, using the back of the spoon to spread chocolate to the edges. Be sure to fully cover the top of the square with chocolate. (Leave the sides exposed, though it's O.K. if some of the chocolate drips down.) Repeat with remaining squares.

Let squares sit at room temperature until chocolate is set, at least 1 hour.

Monday Recipes

It's the first Monday in December. How did the year pass by so quickly? It's kind-of amazing...

What's also a little amazing are how yummy today's recipes are, including Winter Squash and Wild Mushroom Curry and Cinnamon Baked Doughnuts. Enjoy!

FOUR-FAVOR SHEET PAN PIE

This yumminess comes from the Food Network, and begins, “A clever sheet pan hack gives you quadruple the Thanksgiving pie fun (and saves the time and effort of making four individual pies). Apple, cherry, pumpkin and pecan coexist peacefully in one giant slab that feeds a crowd.”

Level: Intermediate; Total: 2 hr; Active: 1 hr; Yield: 16 to 18 servings

To view this online, click here.

Ingredients

Crusts:

Two 14.1-ounce boxes refrigerated rolled pie crust (4 crusts total)

All-purpose flour, for dusting

1 large egg, lightly beaten

1/4 cup turbinado sugar

Apple Pie:

2 pounds mixed apples (such as Granny Smith, Gala and McIntosh), peeled, cored and sliced 1/4-inch thick

1/4 cup granulated sugar

1 tablespoon fresh lemon juice

4 tablespoons unsalted butter

2 teaspoons all-purpose flour

3/4 teaspoon ground cinnamon

Kosher salt

Sour Cherry Pie:

2 cups drained jarred sour cherries, plus 3/4 cup juice from the jar

2 tablespoons cornstarch

1/4 cup granulated sugar

Pumpkin Pie:

1 1/3 cups canned pure pumpkin puree

2/3 cup evaporated milk

1/2 cup granulated sugar

1 teaspoon pumpkin pie spice

1 large egg

Pecan Pie:

1/2 cup packed light brown sugar

1/2 cup light corn syrup

4 tablespoons unsalted butter, melted

1 teaspoon pure vanilla extract

2 large eggs

Kosher salt

3/4 cup roasted pecan halves

Directions

For the crusts: Preheat the oven to 350 degrees F. Unroll 3 of the pie crusts on a lightly floured work surface. Stack them on top of each other. Roll out the thick, layered dough to a 15-by-21-inch rectangle. Press into a rimmed baking sheet so that the crust comes up the sides and hangs over slightly. This will be the bottom crust. Chill until ready to use, at least 30 minutes.

Use the remaining crust for the top of the pie. Unroll it on a lightly floured work surface and roll it to a 14-by-18-inch rectangle. Cut the dough in half so you have two 7-by-9-inch pieces. One half will be the top crust for the apple portion of the pie. Cut the other half into 1-inch diagonal strips to use for the lattice on the cherry pie. Place the rectangle and strips on a parchment-lined baking sheet and chill until ready to use.

For the apple pie: Toss the apples in a medium bowl with the sugar and lemon juice. Melt the butter in a large skillet over medium-high heat, add the apples and cook, stirring occasionally, until tender, about 10 minutes. Stir in the flour, cinnamon and a pinch of salt and cook until thickened, about 1 minute more. Cool completely.

For the sour cherry pie: Place the cherries in a medium bowl. Whisk 1/4 cup cherry juice with the cornstarch in a small saucepan until completely smooth. Add the remaining cherry juice and sugar and bring to a boil over medium-high heat. Cook, whisking constantly, until thick and glossy, about 30 seconds. Pour the sauce over the cherries and gently fold to combine. Cool completely.

For the pumpkin pie: Whisk together the pumpkin, evaporated milk, sugar, pumpkin pie spice and the egg and in a medium bowl until smooth. Set aside.

For the pecan pie: Whisk together the brown sugar, corn syrup, butter, vanilla, eggs and a pinch of salt in a medium bowl until smooth. Fold in the pecans and set aside.

Once all fillings are made, begin assembling the pie. Remove both baking sheets with dough from the refrigerator.

Visualize the sheet pan is divided in half lengthwise and then crosswise so you have 4 equal quadrants. Each quadrant will hold a different pie filling. Prick the bottom crust all over with a fork.

Add the pie fillings in this order: Add the apple pie filling to the upper left quadrant of the crust; spread it to cover a 7-by-9-inch rectangle. Moving counter clockwise, pour the pumpkin filling right under the apple pie filling and spread it the same size as the apple filling. Spread out the cherry filling next to the pumpkin filling. Fill the top right empty space with the pecan filling.

Cover the apple pie quadrant with the reserved rectangle of dough. Lay the pie strips out diagonally over the cherry pie quadrant. Press any remaining strips of dough around the edge of the pie to thicken the rim. Crimp the edge of the pie, making sure to incorporate and crimp together the dough from the apple quadrant. Brush the edges and the dough on top of the pie with egg and sprinkle with turbinado sugar. Cut decorative slits in the apple pie crust.

Bake until all pies are set and the crust on the apple pie and cherry pie is golden brown and crisp, 55 minutes to 1 hour 5 minutes.

CINNAMON BAKED DOUGHNUTS

This is from Ina Garten of the Food Network show, Barefoot Contessa.

Level: Easy; Total: 35 min; Active: 15 min; Yield: 12 doughnuts

To view this online, click here.

Ingredients

Baking spray with flour, such as Baker's Joy

2 cups all-purpose flour

1 1/2 cups sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon kosher salt

1 extra-large egg, lightly beaten

1 1/4 cups whole milk

2 tablespoons unsalted butter, melted

2 teaspoons pure vanilla extract

For the topping:

8 tablespoons (1 stick) unsalted butter

1/2 cup sugar

1/2 teaspoon ground cinnamon

Directions

Preheat the oven to 350 degrees. Spray 2 doughnut pans well.

Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.

Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.

For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.

MEXICAN QUICHE

This yummy quiche is from FamilyTime, and begins, “This Mexican Quiche takes all the best ingredients of a rich and creamy quiche and adds the essential elements of Mexican cooking: drop in Mexican cheese, diced green chiles and salsa prima.”

Serves: 8; Prep Time: 15 minutes; Cook Time: 40 minutes

View this online at http://www.familytime.com/recipe/showrecipe.aspx?recipeid=13319

Ingredients

1 (9-in.) unbaked frozen deep-dish pie shell, (4-cup volume)

1 cup 4 cheese Mexican blend

1 large green or red bell pepper, chopped

1 can (4-oz.) ORTEGA® Diced Green Chiles

2 large green onions, sliced

4 eggs, lightly beaten

3/4 cup ORTEGA® Salsa Prima Homestyle Mild

3/4 cup NESTLÉ ® Carnation ® Evaporated Milk

Garnish suggestions: ORTEGA® Salsa Prima-Homestyle Mild, sour cream, sliced green onions, diced tomatoes

Directions

Preheat oven to 375 degrees F.

Sprinkle cheese, bell pepper, chiles and green onions onto bottom of pie shell. Combine eggs, salsa and evaporated milk in small bowl until blended. Pour into pie shell.

Bake for 40 to 45 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack for 15 minutes. Garnish as desired.

Notes: For a lower calorie version, substitute shredded light cheese and NESTLE® CARNATION® Evaporated Fat Free Milk.

INA GARTEN'S MAPLE-ROASTED CARROT SALAD

Recipe from ‘Cooking for Jeffrey,’ by Ina Garten

To view this online, click here.

Yield: 4 to 6 servings; Prep Time: 25 minutes; Cook Time: 30 minutes; Total Time: 55 minutes

Ingredients

2 pounds carrots, preferably with leafy tops

Good olive oil

Kosher salt and freshly ground black pepper

1/4 cup pure Grade A maple syrup

2/3 cup dried cranberries

2/3 cup freshly squeezed orange juice (2 oranges)

3 tablespoons sherry wine vinegar

2 garlic cloves, grated on a Microplane

6 ounces baby arugula

6 ounces goat cheese, such as Montrachet, medium-diced

2/3 cup roasted, salted Marcona almonds

Directions

Preheat the oven to 425 degrees.

Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide × 2 inches long (they will shrink when they roast) and place in a medium bowl with ¼ cup of olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they’ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes.

Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes. In a small bowl, combine the vinegar, garlic, and 1/2 teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature.

WINTER SQUASH AND WILD MUSHROOM CURRY

This is from The New York Times cooking e-newsletter, and begins, “This is comfort food, Indian-style, adapted from a recipe by Madhur Jaffrey. It's also vegan, and perfect for a fall evening. Use a mixture of cultivated mushrooms; they come in all shapes and sizes. Look for royal trumpets, a large, meaty type of oyster mushroom; shiitakes, and small portobellos. Use some wild mushrooms too, if you can, like golden chanterelles, lobster or hen of the woods. You can make this as spicy as you wish, but be sure to include some cayenne and green chile, to complement and play off the creamy coconut milk sauce. Serve with basmati rice, rice noodles or mashed potatoes.”

Yield: 4 to 6 servings; Time: 30 minutes.

This was featured in “A Warming Curry for Fall”, and can be viewed online here.

Ingredients

3 tablespoons vegetable oil

10 ounces butternut or other winter squash, peeled and diced in 1/2-inch cubes

Salt and freshly ground black pepper

1 or 2 small whole green chiles, such as jalapeño or serrano

3 medium shallots or 1 small onion, finely diced

1/2 teaspoon black mustard seeds

1/2 teaspoon cumin seeds

Handful of fresh or frozen curry leaves, optional

2 garlic cloves, minced

1 teaspoon ground coriander

Pinch of cayenne

1/2 teaspoon turmeric

1 pound mushrooms, preferably a mix of cultivated and wild, trimmed and sliced 1/8-inch thick

3/4 cup coconut milk

2 tablespoons lime juice

Cilantro sprigs, for garnish

Preparation

In a wide skillet, heat oil over medium-high heat. When hot, add squash cubes in one layer. Season with salt and pepper. Cook for about 2 minutes, letting cubes brown slightly, then flip and cook for 2 minutes more. Use a slotted spoon to lift squash out, and set aside.

Cut a lengthwise slit in each chile to open it, but leave whole. (This allows the heat and flavor of the chile to release into the sauce without making it too spicy.)

Add shallots to skillet, salt lightly and cook, stirring, 1 minute. Add mustard seeds, cumin seeds and curry leaves and let sizzle for 30 seconds, then add garlic, coriander, cayenne, turmeric and chiles. Stir well and cook for 30 seconds more.

Add mushrooms to pan, season with salt and toss to coat. Continue to cook, stirring, until mushrooms begin to soften, about 5 minutes.

Return squash cubes to pan, stir in coconut milk and bring to a simmer. Lower heat to medium and simmer for another 5 minutes. If mixture looks dry, thin with a little water. Taste and season with salt.

Just before serving, stir in lime juice. Transfer to a warm serving dish and garnish with cilantro leaves.

APPLE CRISP PANCAKES

This comes from Betty Crocker, and begins, “Apple crisp and pancakes rolled into one. Diced apples add chunky goodness to the Bisquick® batter and then before flipping, the pancakes get topped with a brown sugar-oatmeal streusel.”

Prep Time: 15 minutes; Total Time: 25 minutes; Servings: 13

To view this online, click here.

Ingredients

Streusel Topping

1/4 cup plus 2 tablespoons packed brown sugar

1/4 cup Gold Medal™ all-purpose flour

1/4 cup old-fashioned or quick-cooking oats

2 tablespoons plus 2 teaspoons cold butter

Pancakes

2 cups Original Bisquick™ mix

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup peeled diced Granny Smith apple (1/4-inch)

1 cup milk

2 eggs

Toppings, If Desired

Powdered sugar

Real maple syrup

Sweetened whipped cream

Directions

In medium bowl, mix brown sugar, flour, oats, cinnamon and nutmeg. Cut in butter using pastry blender or fork until mixture is crumbly. Set aside.

In large bowl, stir all pancake ingredients until well blended. Heat nonstick griddle to 350°F. or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush lightly with vegetable oil or spray with cooking spray before heating to help prevent streusel from sticking to griddle.

For each pancake, pour 1/4 cupful batter onto hot griddle. Sprinkle each pancake evenly with scant 2 tablespoons and Streusel mixture. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until light golden brown around edges about 1 minute to 1 minute 30 seconds. Scrape off griddle between batches of pancakes if necessary.

To serve, serve pancakes Streusel side up and top as desired using any of the toppings listed.