Pumpkins - Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with pumpkin recipes again! Here are six pumpkin recipes to help you through the day, including Pumpkin Spice Ghost Cake and Pumpkin Whoopie Pies. 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.

PUMPKIN, CHARRED KALE & ONION TACOS WITH RICOTTA AND BALSAMIC DRIZZLE

This comes from a blog titled Cheese and Chocolate. (Even the blog’s title sounds yummy!) I definitely recommend checking it out! Go ahead, I’ll wait.

To view this recipe online, click here.

Ingredients

1/2 cup balsamic vinegar

2 Tbsp pure maple syrup

3 cups fresh pumpkin, peeled and cut into bite sized pieces

2 Tbsp olive oil, plus 1/2 tsp, divided

3/4 tsp smoked paprika

1 small bunch kale, stemmed, leaves coarsely chopped

1 yellow onion, sliced

1/4 cup roasted pepitas

salt & pepper

fresh whole milk ricotta

corn tortillas

Directions

To make the balsamic drizzle, pour the balsamic vinegar and maple syrup into a small sauce pan. Bring to a boil then reduce heat to medium and let simmer until it has reduced by about 1/2 and has a slightly syrupy consistency, about 10 minutes. Remove from heat and set aside to cool.

Preheat oven to 425F. On a lightly oiled baking sheet toss the cubed pumpkin with 1 Tbsp olive oil, smoked paprika and season generously with salt and pepper. Spread pumpkin evenly over the baking sheet and roast in the preheated oven, stirring occasionally, until pumpkin is soft and brown in spots, about 20-30 minutes. Transfer pumpkin to a large bowl and set aside.

Set your oven to broil and set an oven rack about 3 inches below your broiler. Toss the kale leaves onto the same baking sheet you used for the pumpkin. Massage 1 Tbsp of oil into the kale leaves and season lightly with salt. Spread evening over the pan and then top the kale with slices of onion. Place kale and onion into the oven and broil for about 5 minutes, or until the onion is starting to brown and the kale is blackened in spots. Remove from oven and transfer to the bowl with the pumpkin. Gently mix the pumpkin, kale and onions together and season to taste with salt and pepper.

To assemble, spread a dollop of fresh ricotta onto a corn tortilla, top with the pumpkin and kale mixture, a drizzle of the balsamic glaze and sprinkling of roasted pepitas.

VEGAN PUMPKIN CHEESECAKE BROWNIES

This is from Alissa Saenz at Connoisseurus Veg, and starts off, “Fudgy chocolate chip-studded vegan brownies are topped with a layer of luscious cashew cheesecake to make this decadent and totally vegan fall dessert.”

Servings: 16; Calories 254 kcal; Author Alissa Saenz

To view this online, click here.

Ingredients

For the Brownie Layer

1/2 cup coconut oil, melted

1/2 cup canned pumpkin puree

1 teaspoon vanilla extract

3/4 cup organic granulated sugar

1 cup all-purpose flour

2/3 cup cocoa powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup vegan chocolate chips

For the Pumpkin Cheesecake Layer

1 cup raw cashews, soaked in water 4-8 hours and drained

1/2 cup canned pumpkin puree

1/3 cup maple syrup

1/4 cup coconut oil, melted

2 tablespoons cornstarch

2 teaspoons ground cinnamon

1 1/2 teaspoons powdered ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup vegan chocolate chips

Instructions

Preheat the oven to 350° and lightly oil a 9 x 9 inch baking pan.

To make the brownie layer, stir the coconut oil, pumpkin puree, vanilla and sugar together in a large mixing bowl. Add the flour, cocoa powder, cinnamon and salt. Stir just until fully blended. Fold in the chocolate chips.

Spread the mixture into the bottom of the prepared baking pan and bake just until set in the center, 18-20 minutes.

While the brownie layer bakes, place all ingredients for the cheesecake layer except for the chocolate chips into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed. Remove the blade or transfer the mixture to a bowl and stir in the chocolate chips.

When the brownie layer is set, remove the pan from the oven and spread the cheesecake mixture over top. Return the pan to the oven and bake until the cheesecake layer is set, 22-24 minutes.

Remove the pan from the oven and allow it to cool completely. Cut into 16 squares and serve.

PUMPKIN WHOOPIE PIES

This is from Lauren Miyashiro on Delish. The recipe begins, “We're calling it: This is THE ultimate fall dessert.”

Total Time: 40 minutes; Prep Time: 20 minutes; Level: Easy; Yield: 15 - 20.

To view this online, click here.

Ingredients

3 c. all-purpose flour

1 tbsp. pumpkin pie spice

1 tsp. kosher salt

1 tsp. baking powder

1 tsp. baking soda

2 c. brown sugar

1/2 c. vegetable oil

1 c. softened butter, divided

1 15-oz. can pumpkin puree (about 2 cups), preferably chilled

2 large eggs

3 tsp. pure vanilla extract, divided

8 oz. cream cheese, softened

3 c. powdered sugar

2 tbsp. maple syrup

Directions

Preheat oven to 350° and line two large baking sheets with parchment paper.

In a medium bowl, whisk together flour, pumpkin spice, salt, baking powder, and baking soda.

In a separate large bowl using a hand mixer, beat brown sugar, vegetable oil, 1/2 cup butter, pumpkin puree, eggs, and 1 teaspoon vanilla until smooth. Add dry ingredients and stir until combined. (The dough will be sticky and soft.)

Using a medium cookie scoop, scoop dough onto prepared baking sheets, leaving at least 2” between each cookie. Bake until springy to touch, 12 to 15 minutes. Transfer cookies to a cooling rack to cool completely.

Make filling: In a large bowl using a hand mixer, beat together remaining 1/2 cup butter and cream cheese. Add powdered sugar, maple syrup and remaining 2 teaspoons vanilla and beat until fluffy.

Spread filling onto the bottoms of half of the cookies. Place the remaining cookies, bottom side-down, on top. Serve immediately or store in fridge in an airtight container for 2 to 3 days.

CHEESECAKE-STUFFED PUMPKIN BREAD

This is from The Food Network, and begins, “Everyone's favorite fall quick bread hides a decadent surprise inside -- a rich swirl of cheesecake.”

Total: 3 hr 45 min; Active: 25 min; Yield: 1 loaf; Level: Easy

To view this online, click here.

Ingredients

Cheesecake Swirl:

One 8-ounce package cream cheese, at room temperature

1/3 cup granulated sugar

1/4 cup sour cream

1 large egg

Pumpkin Bread:

Nonstick cooking spray

1 1/3 cups all-purpose flour, plus more for dusting the pan (see Cook's Note)

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

3/4 cup granulated sugar

1 cup pumpkin puree

1/3 cup vegetable oil

1 teaspoon pumpkin pie spice

1 teaspoon pure vanilla extract

1 large egg

Confectioners' sugar, for dusting

Directions

For the cheesecake swirl: Position an oven rack in the bottom third of the oven and preheat the oven to 325 degrees F. Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl and beat with a mixer until well combined; set aside.

For the pumpkin bread: Generously spray a 9-by-5-inch loaf pan with nonstick spray and dust with flour. Whisk together the flour, baking soda and salt in a medium bowl and set aside. Whisk together the granulated sugar and pumpkin puree in a large bowl, then whisk in the oil, pumpkin pie spice, vanilla and egg. Whisk in the flour mixture until just combined.

Reserve 1 cup of the pumpkin batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the pumpkin batter, then put the reserved cup pumpkin batter in a line down the center of the pan. Insert the tip of a paring knife into the batter and drag it through and up to swirl 5 to 6 times.

Bake until the top is cracked and a cake tester inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 20 minutes. Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and flip upright. Let cool completely, at least 1 1/2 hours. Dust with confectioners' sugar and serve.

Cook's Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

PUMPKIN ALFREDO PASTA

This is from Delish, and begins, “This gourd-eous pasta is irresistibly creamy.” Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 4 servings.

To view this online, click here.

Ingredients

kosher salt

1 lb. pasta

extra-virgin olive oil

1/4 c. sage leaves

Flaky sea salt

1 onion, chopped

2 garlic cloves, minced

1 15-oz. can pumpkin purée

1/4 c. dry white wine

Freshly ground black pepper

2 tbsp. unsalted butter, cut into slices and chilled

1/2 c. freshly grated Parmesan

1 c. sour cream

Directions

Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions.

Meanwhile, in a small skillet over medium-high heat add 4 to 5 tablespoon olive oil; when oil is hot but not smoking add dry sage leaves and fry 4 to 5 seconds until crispy. Transfer with a slotted spoon to a paper towel-lined plate. Sprinkle with sea salt; set aside.

In a large skillet over medium heat sauté onions and garlic, about 1 minute. Add pumpkin and white wine and season with 1 teaspoon salt and 1/2 teaspoon black pepper; simmer for 5 minutes. Stir in cheese and butter until melted and creamy. Stir in sour cream and pasta until well coated.

Garnish with fried sage leaves and serve.

Friday Recipes

It's Friday, time to get ready for the weekend. Here are six recipes to help take you there, including Updated Irish Stew and Apple Ginger Crisp. Enjoy!

CHEESECAKE-STUFFED PUMPKIN BREAD

This is from The Food Network, and begins, “Everyone's favorite fall quick bread hides a decadent surprise inside -- a rich swirl of cheesecake.”

Total: 3 hr 45 min; Active: 25 min; Yield: 1 loaf; Level: Easy

To view this online, click here.

Ingredients

Cheesecake Swirl:

One 8-ounce package cream cheese, at room temperature

1/3 cup granulated sugar

1/4 cup sour cream

1 large egg

Pumpkin Bread:

Nonstick cooking spray

1 1/3 cups all-purpose flour, plus more for dusting the pan (see Cook's Note)

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

3/4 cup granulated sugar

1 cup pumpkin puree

1/3 cup vegetable oil

1 teaspoon pumpkin pie spice

1 teaspoon pure vanilla extract

1 large egg

Confectioners' sugar, for dusting

Directions

For the cheesecake swirl: Position an oven rack in the bottom third of the oven and preheat the oven to 325 degrees F. Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl and beat with a mixer until well combined; set aside.

For the pumpkin bread: Generously spray a 9-by-5-inch loaf pan with nonstick spray and dust with flour. Whisk together the flour, baking soda and salt in a medium bowl and set aside. Whisk together the granulated sugar and pumpkin puree in a large bowl, then whisk in the oil, pumpkin pie spice, vanilla and egg. Whisk in the flour mixture until just combined.

Reserve 1 cup of the pumpkin batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the pumpkin batter, then put the reserved cup pumpkin batter in a line down the center of the pan. Insert the tip of a paring knife into the batter and drag it through and up to swirl 5 to 6 times.

Bake until the top is cracked and a cake tester inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 20 minutes. Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and flip upright. Let cool completely, at least 1 1/2 hours. Dust with confectioners' sugar and serve.

Cook's Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

CAULIFLOWER MAC AND CHEESE

This is from Sheela Prakash on TheKitchn. Sheela wrote, “What if I told you that you could have a rich and creamy bowl of mac and cheese while also packing in over a pound of cauliflower? Sounds like a trick, right? No so fast! This recipe does just that, thanks to a base of cheesy cauliflower sauce.”

Serves 8

To view this online, click here.

For the cauliflower cheese sauce:

2 cloves garlic, crushed

3 sprigs fresh thyme

2 bay leaves

2 medium heads cauliflower, cut into florets

3 tablespoons olive oil, divided

1 cup grated Gruyère cheese

1 cup grated sharp cheddar cheese

2 teaspoons Dijon mustard

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

For the macaroni and cheese:

1 pound dry cavatappi pasta or medium pasta shells

2 tablespoons unsalted butter, melted

1 cup fresh or panko breadcrumbs

1/2 cup grated Parmesan cheese

Arrange a rack in the top third of the oven and heat to 400°F. Coat a 9x13-inch baking dish with cooking spray or butter.

Make the cauliflower cheese sauce: Bring a large pot of salted water to a boil over medium-high heat. Add the garlic, thyme, and bay leaves and boil for 5 minutes to infuse water.

Add the cauliflower and cook until very fork tender, 7 to 10 minutes. Using a slotted spoon, transfer the cauliflower to a rimmed baking sheet or medium bowl out of the water, leaving the herbs and garlic behind in the pot (do not drain the pot).

Place 1/2 of the cauliflower in a blender or food processor fitted with the blade attachment. Scoop out 3/4 cup of the cooking liquid and add it to the blender along with 1 1/2 tablespoons of oil. Blend until very smooth, about 1 1/2 minutes. Transfer the purée to a large bowl. Repeat with the remaining cauliflower, 3/4 cup of cooking liquid, and remaining 1 1/2 tablespoons of oil; transfer to the same bowl.

Add the cheddar, Gruyère, mustard, salt, and pepper into the purée and whisk to combine. Taste and season with more salt and pepper as needed; set aside.

For the macaroni and cheese: Bring the pot of infused water back to a boil. Add the pasta and cook per package instructions until just al dente. Meanwhile, combine the melted butter and breadcrumbs in a small bowl; set aside.

Drain the pasta, discard the herbs and garlic cloves, and add the pasta to the bowl of cauliflower sauce. Stir gently until the pasta is entirely coated.

Transfer the mixture to the baking dish and spread into an even layer. Sprinkle the breadcrumbs evenly over the top, followed by the grated Parmesan.

Transfer the dish to the oven and bake until the sauce is bubbling and the top is golden-brown, 15 to 20 minutes. If the pasta becomes bubbly before the top is golden, you can run the dish under the broiler for a minute or two to crisp the topping.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Make ahead: After transferring the pasta and cauliflower sauce mixture to the baking dish, it can be covered and refrigerated for up to 1 day. Return to room temperature, sprinkle the buttered breadcrumbs and Parmesan cheese on top, and proceed with baking.

Freezing: After transferring the pasta and cauliflower sauce mixture to the baking dish, it can be also be covered tightly with aluminum foil and frozen for up to 2 months. Bake, frozen and covered, at 350°F, for 1 hour. Uncover, sprinkle with the buttered breadcrumbs and Parmesan cheese, and bake until the topping is golden-brown, 15 to 20 minutes more.

APRICOT AND NUT COOKIES WITH AMARETTO ICING

This is from Giada De Laurentiis of The Food Network’s Everyday Italian.

Total: 2 hr 49 min; Prep: 4 min; Inactive: 2 hr 30 min; Cook: 15 min; Yield: 2 to 2 1/2 dozen cookies; Level: Easy

To view this online, click here.

Ingredients

Cookies:

1/2 cup (1 stick) unsalted butter, at room temperature

1/2 cup plus 2 tablespoons sugar

1 teaspoon pure vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon fine sea salt

1 large egg

1 1/4 cups all-purpose flour

1/2 cup dried apricots, coarsely chopped

1/4 cup slivered almonds, toasted

2 tablespoons pine nuts, toasted

Icing:

1 3/4 cups confectioners' sugar

5 to 7 tablespoons almond flavored liqueur (recommended: Amaretto)

Directions

For the Cookies: In a large bowl, beat the butter, sugar, vanilla, cinnamon, and salt with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg. Stir in the flour until just blended. Mix in the apricots, almonds, and pine nuts.

Transfer the dough to a sheet of plastic wrap and shape into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic and refrigerate for 2 hours.

Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper.

Cut the dough log crosswise into 1/4 to 1/2 inch-thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Bake until the cookies are golden around the edges, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing.

For the Icing: Place the confectioners' sugar in a medium mixing bowl. Gradually whisk in the almond flavored liqueur, until the mixture is of drizzling consistency.

Place the wire rack over a baking sheet. Using a spoon or fork, drizzle the cookies with the icing, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving, about 30 minutes.

GLAZED CARROTS WITH ORANGE AND GINGER

This comes from Mark Bittman at The New York Times cooking e-newsletter. Mark wrote, “When carrots are cooked, it’s often a sad affair. They are boiled to death and presented almost as an apology. Yet when they’re treated with the respect they deserve, even ordinary supermarket carrots can be among the most reliable and enjoyable of vegetables, especially from fall through spring. This braise-and-glaze technique can be varied at will and can also be used with other roots, like beets, turnips and radishes. Once you have the hang of the technique, changing the flavorings is a snap. Try substituting a mixture of half balsamic vinegar, half water or soy sauce similarly diluted for the orange juice, adding a few cloves of peeled garlic with the carrots. Or add a half cup or so of chopped onions, shallots, scallions or leeks, or of chopped pitted dates or raisins, dried currants or even dried tomatoes.”

Yield: 4 servings; Time: 30 minutes

This was featured in “Versatile Carrots, Repectfully Braised” and can be viewed online here.

Ingredients

1 pound carrots, trimmed and peeled if necessary, cut into 1/4-inch coins or sticks

2 tablespoons butter or extra virgin olive oil

Salt and freshly ground black pepper

1 tablespoon minced or grated peeled fresh ginger

1/3 cup freshly squeezed orange juice

1 teaspoon freshly squeezed lemon juice

Chopped fresh parsley, dill, mint, basil or chervil leaves for garnish (optional)

Preparation

Combine all ingredients except lemon juice and garnish in a saucepan no more than 6 inches across. Bring mixture to a boil, stirring to coat, then adjust heat so mixture simmers. Cover.

Cook, more or less undisturbed, until carrots are tender and liquid is almost gone, 10 to 20 minutes. Uncover and boil off remaining liquid, then add lemon juice. Taste and adjust seasoning if necessary. Serve hot or within an hour or two, garnished with herbs, if you like.

APPLE GINGER CRISP

This comes from GE Appliances. Makes 6 - 8 servings in 10 minutes.

To view this online, click here.

Ingredients

8 tablespoons butter, divided

1 1/2 tablespoons grated ginger

3/4 cup unbleached flour

1 1/4 cup granola, preferably maple-pecan

1/2 cup brown sugar

1/4 teaspoon ground cinnamon

1/2 teaspoon salt

7 Fuji apples, cored, skinned and wedge-cut into 1/16-inch cubes

1/4 cup granulated sugar

1 cup apple cider

2 teaspoons lemon juice

Directions

Preheat oven 375 degrees F.

In a 12-inch, oven-safe skillet (cast iron works well), melt 6 tablespoons of the butter and add 1/2 tablespoon grated ginger to it. When the ginger releases its aroma, turn off the heat.

For the topping, combine flour, granola (maple-pecan preferably), brown sugar, cinnamon, and salt in a large bowl. Add the butter and ginger; mix well and set topping aside.

In large bowl, toss apples together with sugar, and 1/2 tablespoon grated ginger. Set aside.

In the same pan used for the butter and ginger, reduce cider over high heat to 1/2 cup. Mix in lemon juice. Pour mixture into a separate container and set aside.

Return pan to low heat, melt remaining 2 tablespoons butter. Add remaining grated ginger. Mix together thoroughly and let ginger release its aroma. Turn up heat to high and add apple mixture. Cook, stirring frequently, until the apples are translucent and soft. About ten minutes.

Remove from heat and add cider and lemon mixture, toss well. Sprinkle the topping evenly over the apples. Put the skillet into the oven for 45 minutes or until hot and bubbly. Allow to cool slightly before serving.

UPDATED IRISH STEW

This is from Vegetarian Times, and begins, “This stew tastes even better as leftovers, once the flavors have had a chance to develop. Serve it over mashed potatoes for a deliciously comforting meal. Traditional Irish stout is not vegan, but to find a beer that is, log on to veganconnection.com.”

Makes 2 servings.

To view this online, click here.

Ingredients

1 Tbs. olive oil

10 small frozen pearl onions, thawed

1 medium carrot, cut into 1/2-inch pieces (2/3 cup)

1 Tbs. flour

4 oz. seitan, cut into 1-inch pieces

2 slices smoky tempeh bacon, cut into 1/2-inch pieces

1 clove garlic, minced (1 tsp.)

1 tsp. fresh thyme, chopped

1 cup stout beer

1 14-oz. can low-sodium vegetable broth

6 oz. butternut squash, cut into 1/2-inch cubes (1 cup)

1/3 cup frozen shelled edamame

Preparation

Heat oil in saucepan over medium-high heat. Add onions and carrot, and cook 5 minutes. Stir in flour, and cook 2 minutes more. Add seitan, tempeh bacon, garlic, and thyme, and cook 2 minutes.

Pour in beer, and bring mixture to a boil. Cook 3 minutes, stirring and scraping any bits that may be stuck to bottom. Add vegetable broth and butternut squash, and bring to a simmer. Reduce heat to medium-low, and cook 20 minutes. Add edamame and cook 10 minutes more. Season with salt and pepper, and serve.

Nutrition Information: Calories: 308; Carbohydrate Content: 36 g; Fat Content: 8.5 g; Fiber Content: 6 g; Protein Content: 23 g; Saturated Fat Content: 1 g; Sodium Content: 384 mg; Sugar Content: 7 g

Pumpkins! - Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with pumpkin recipes again! Here are six pumpkin recipes to help you through the day, including Pumpkin Spice Ghost Cake and Pumpkin Whoopie Pies. 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.

PUMPKIN, CHARRED KALE & ONION TACOS WITH RICOTTA AND BALSAMIC DRIZZLE

This comes from a blog titled Cheese and Chocolate. (Even the blog’s title sounds yummy!) I definitely recommend checking it out! Go ahead, I’ll wait.

To view this recipe online, click here.

1/2 cup balsamic vinegar

2 Tbsp pure maple syrup

3 cups fresh pumpkin, peeled and cut into bite sized pieces

2 Tbsp olive oil, plus 1/2 tsp, divided

3/4 tsp smoked paprika

1 small bunch kale, stemmed, leaves coarsely chopped

1 yellow onion, sliced

1/4 cup roasted pepitas

salt & pepper

fresh whole milk ricotta

corn tortillas

To make the balsamic drizzle, pour the balsamic vinegar and maple syrup into a small sauce pan. Bring to a boil then reduce heat to medium and let simmer until it has reduced by about 1/2 and has a slightly syrupy consistency, about 10 minutes. Remove from heat and set aside to cool.

Preheat oven to 425F. On a lightly oiled baking sheet toss the cubed pumpkin with 1 Tbsp olive oil, smoked paprika and season generously with salt and pepper. Spread pumpkin evenly over the baking sheet and roast in the preheated oven, stirring occasionally, until pumpkin is soft and brown in spots, about 20-30 minutes. Transfer pumpkin to a large bowl and set aside.

Set your oven to broil and set an oven rack about 3 inches below your broiler. Toss the kale leaves onto the same baking sheet you used for the pumpkin. Massage 1 Tbsp of oil into the kale leaves and season lightly with salt. Spread evening over the pan and then top the kale with slices of onion. Place kale and onion into the oven and broil for about 5 minutes, or until the onion is starting to brown and the kale is blackened in spots. Remove from oven and transfer to the bowl with the pumpkin. Gently mix the pumpkin, kale and onions together and season to taste with salt and pepper.

To assemble, spread a dollop of fresh ricotta onto a corn tortilla, top with the pumpkin and kale mixture, a drizzle of the balsamic glaze and sprinkling of roasted pepitas.

VEGAN PUMPKIN CHEESECAKE BROWNIES

This is from Alissa Saenz at Connoisseurus Veg, and starts off, “Fudgy chocolate chip-studded vegan brownies are topped with a layer of luscious cashew cheesecake to make this decadent and totally vegan fall dessert.”

Servings: 16; Calories 254 kcal; Author Alissa Saenz

To view this online, click here.

Ingredients

For the Brownie Layer

1/2 cup coconut oil, melted

1/2 cup canned pumpkin puree

1 teaspoon vanilla extract

3/4 cup organic granulated sugar

1 cup all-purpose flour

2/3 cup cocoa powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup vegan chocolate chips

For the Pumpkin Cheesecake Layer

1 cup raw cashews, soaked in water 4-8 hours and drained

1/2 cup canned pumpkin puree

1/3 cup maple syrup

1/4 cup coconut oil, melted

2 tablespoons cornstarch

2 teaspoons ground cinnamon

1 1/2 teaspoons powdered ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup vegan chocolate chips

Instructions

Preheat the oven to 350° and lightly oil a 9 x 9 inch baking pan.

To make the brownie layer, stir the coconut oil, pumpkin puree, vanilla and sugar together in a large mixing bowl. Add the flour, cocoa powder, cinnamon and salt. Stir just until fully blended. Fold in the chocolate chips.

Spread the mixture into the bottom of the prepared baking pan and bake just until set in the center, 18-20 minutes.

While the brownie layer bakes, place all ingredients for the cheesecake layer except for the chocolate chips into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed. Remove the blade or transfer the mixture to a bowl and stir in the chocolate chips.

When the brownie layer is set, remove the pan from the oven and spread the cheesecake mixture over top. Return the pan to the oven and bake until the cheesecake layer is set, 22-24 minutes.

Remove the pan from the oven and allow it to cool completely. Cut into 16 squares and serve.

PUMPKIN WHOOPIE PIES

This is from Lauren Miyashiro on Delish. The recipe begins, “We're calling it: This is THE ultimate fall dessert.”

Total Time: 40 minutes; Prep Time: 20 minutes; Level: Easy; Yield: 15 - 20.

To view this online, click here.

Ingredients

3 c. all-purpose flour

1 tbsp. pumpkin pie spice

1 tsp. kosher salt

1 tsp. baking powder

1 tsp. baking soda

2 c. brown sugar

1/2 c. vegetable oil

1 c. softened butter, divided

1 15-oz. can pumpkin puree (about 2 cups), preferably chilled

2 large eggs

3 tsp. pure vanilla extract, divided

8 oz. cream cheese, softened

3 c. powdered sugar

2 tbsp. maple syrup

Directions

Preheat oven to 350° and line two large baking sheets with parchment paper.

In a medium bowl, whisk together flour, pumpkin spice, salt, baking powder, and baking soda.

In a separate large bowl using a hand mixer, beat brown sugar, vegetable oil, 1/2 cup butter, pumpkin puree, eggs, and 1 teaspoon vanilla until smooth. Add dry ingredients and stir until combined. (The dough will be sticky and soft.)

Using a medium cookie scoop, scoop dough onto prepared baking sheets, leaving at least 2” between each cookie. Bake until springy to touch, 12 to 15 minutes. Transfer cookies to a cooling rack to cool completely.

Make filling: In a large bowl using a hand mixer, beat together remaining 1/2 cup butter and cream cheese. Add powdered sugar, maple syrup and remaining 2 teaspoons vanilla and beat until fluffy.

Spread filling onto the bottoms of half of the cookies. Place the remaining cookies, bottom side-down, on top. Serve immediately or store in fridge in an airtight container for 2 to 3 days.

CHEESECAKE-STUFFED PUMPKIN BREAD

This is from The Food Network, and begins, “Everyone's favorite fall quick bread hides a decadent surprise inside -- a rich swirl of cheesecake.”

Total: 3 hr 45 min; Active: 25 min; Yield: 1 loaf; Level: Easy

To view this online, click here.

Ingredients

Cheesecake Swirl:

One 8-ounce package cream cheese, at room temperature

1/3 cup granulated sugar

1/4 cup sour cream

1 large egg

Pumpkin Bread:

Nonstick cooking spray

1 1/3 cups all-purpose flour, plus more for dusting the pan (see Cook's Note)

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

3/4 cup granulated sugar

1 cup pumpkin puree

1/3 cup vegetable oil

1 teaspoon pumpkin pie spice

1 teaspoon pure vanilla extract

1 large egg

Confectioners' sugar, for dusting

Directions

For the cheesecake swirl: Position an oven rack in the bottom third of the oven and preheat the oven to 325 degrees F. Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl and beat with a mixer until well combined; set aside.

For the pumpkin bread: Generously spray a 9-by-5-inch loaf pan with nonstick spray and dust with flour. Whisk together the flour, baking soda and salt in a medium bowl and set aside. Whisk together the granulated sugar and pumpkin puree in a large bowl, then whisk in the oil, pumpkin pie spice, vanilla and egg. Whisk in the flour mixture until just combined.

Reserve 1 cup of the pumpkin batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the pumpkin batter, then put the reserved cup pumpkin batter in a line down the center of the pan. Insert the tip of a paring knife into the batter and drag it through and up to swirl 5 to 6 times.

Bake until the top is cracked and a cake tester inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 20 minutes. Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and flip upright. Let cool completely, at least 1 1/2 hours. Dust with confectioners' sugar and serve.

Cook's Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

PUMPKIN ALREDO PASTA

This is from Delish, and begins, “This gourd-eous pasta is irresistibly creamy.” Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 4 servings.

To view this online, click here.

Ingredients

kosher salt

1 lb. pasta

extra-virgin olive oil

1/4 c. sage leaves

Flaky sea salt

1 onion, chopped

2 garlic cloves, minced

1 15-oz. can pumpkin purée

1/4 c. dry white wine

Freshly ground black pepper

2 tbsp. unsalted butter, cut into slices and chilled

1/2 c. freshly grated Parmesan

1 c. sour cream

Directions

Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions.

Meanwhile, in a small skillet over medium-high heat add 4 to 5 tablespoon olive oil; when oil is hot but not smoking add dry sage leaves and fry 4 to 5 seconds until crispy. Transfer with a slotted spoon to a paper towel-lined plate. Sprinkle with sea salt; set aside.

In a large skillet over medium heat sauté onions and garlic, about 1 minute. Add pumpkin and white wine and season with 1 teaspoon salt and 1/2 teaspoon black pepper; simmer for 5 minutes. Stir in cheese and butter until melted and creamy. Stir in sour cream and pasta until well coated.

Garnish with fried sage leaves and serve.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's yummy six recipes include Scotto Cheese Lasagna and Classic Hot Fudge Sundae. Do I have your attention yet? Good! Enjoy!

VEGAN TEMPEH REUBENS

I spent years eating reubens, and really missed them when I became a vegetarian. This vegan recipe, from Vegetarian Times, helps me out. It begins, “Thinly sliced tempeh simmered in a flavorful broth makes a great sandwich "meat" in this deli classic. Look for Follow Your Heart vegan cheese, which melts better than other brands.”

Makes 8 servings

Click here to view online.

Ingredients

Seasoned Tempeh

1/4 cup Bragg Liquid Aminos

1 small onion, quartered

2 cloves garlic, peeled

1 bay leaf

1 8-oz. pkg. tempeh, sliced

Thousand Island Dressing

1/4 cup vegan mayonnaise

3 Tbs. relish

2 Tbs. ketchup

Sandwiches

16 slices rye bread

5 oz. vegan Monterey Jack cheese, sliced

2 cups sauerkraut

Preparation

To prepare Seasoned Tempeh:

Combine liquid aminos, onion, garlic, bay leaf, and 2 cups water in saucepan over medium heat. Add tempeh slices, and bring to a simmer. Reduce heat to medium-low, and simmer 20 minutes. Cover, and let tempeh cool in broth.

To make Thousand Island Dressing:

Stir together mayonnaise, relish, and ketchup in small bowl.

To make Sandwiches:

Toast 8 slices bread. Set aside. Drain tempeh, and discard liquid, onion, garlic, and bay leaf. Place 3 slices tempeh on each slice of remaining bread. Top with cheese slices. Toast or broil 3 to 5 minutes, or until cheese has melted.

Top each sandwich with 1/4 cup sauerkraut. Spread toasted bread slices with Thousand Island Dressing. Place tops on sandwiches, and slice in half.

Calories: 276; Carbohydrate Content: 33 g; Fat Content: 9 g; Fiber Content: 6 g; Protein Content: 14 g; Saturated Fat Content: 1 g; Sodium Content: 971 mg; Sugar Content: 5 g

APPLE CIDER FLOATS

This is from Lauren Miyashiro on Delish. The recipe begins, “You'll want to float away with these apple cider floats!”

Total Time: 10 minutes; Prep Time: 10 minutes; Level: Easy; Servings: 2

To view this online, click here.

Ingredients

1/2 c. caramel sauce

1/2 c. cinnamon-sugar

2 c. apple cider, warmed

Vanilla ice cream, for serving

cinnamon sticks

Whipped cream, for serving

Apple slices

Directions

Pour caramel in a small dish. Dip the top of each mug in the caramel to rim the cup. Then dip the caramel rim in cinnamon-sugar.

Ladle apple cider into each mug then add a scoop of ice cream to each. Top with whipped cream and garnish with apple slices and cinnamon stick.

Drizzle more caramel over the whipped cream and serve immediately.

CLASSIC HOT FUDGE SUNDAE

This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “There is a reason a hot fudge sundae is such an enduring classic: That combination of warm, rich chocolate fudge mixing with frozen ice cream and melting it slightly is absolutely irresistible. Of course, if you have homemade fudge sauce and homemade ice cream, it gets even better. Vanilla ice cream is the standard here, but feel free to use your favorite flavor, or a combination of flavors. And if you like nuts, by all means use them here. The added crunch is marvelous against all the rich creaminess.”

Yield: 4 to 6 servings; Time: 35 minutes

To view this online, click here.

Check out Melissa Clark’s guide “How to Make Ice Cream”.

Ingredients

For the Fudge Sauce:

3/4 cup heavy cream

1/2 cup packed light brown sugar

1/3 cup light corn syrup or honey

3 tablespoons Dutch-processed cocoa

1/4 teaspoon fine sea salt

2 tablespoons unsalted butter, cubed

7 ounces finely chopped bittersweet chocolate

1 teaspoon vanilla extract or 1 tablespoon brandy or rum

For Assembly:

1 cup chilled heavy cream

1 tablespoon superfine sugar, more to taste

1/2 teaspoon vanilla extract

2 pints your favorite flavor ice cream

Chopped toasted nuts, such as almonds, peanuts, or pecans (optional)

Cherries, for garnish (optional)

Preparation

In a medium saucepan over medium heat, bring the cream, sugar, corn syrup or honey, cocoa, and salt to a simmer, whisking until the sugar dissolves and the mixture thickens slightly, about 5 minutes.

Stir in the chocolate and let cook until the chocolate melts. Stir in butter and vanilla or liquor. Let cool slightly. Contrary to its name, hot fudge is best served warm, not piping hot.

For assembly, make the whipped cream. Using a whisk or an electric mixer, beat the cream, sugar, and vanilla until soft peaks form.

Pour a little fudge sauce into the bottoms of sundae dishes or bowls. Top with ice cream, then more hot fudge, then nuts if using. Cover all with whipped cream and a cherry if you like. Serve.

CHEESECAKE-STUFFED PUMPKIN BREAD

This is from The Food Network, and begins, “Everyone's favorite fall quick bread hides a decadent surprise inside -- a rich swirl of cheesecake.”

Total: 3 hr 45 min; Active: 25 min; Yield: 1 loaf; Level: Easy

To view this online, click here.

Ingredients

Cheesecake Swirl:

One 8-ounce package cream cheese, at room temperature

1/3 cup granulated sugar

1/4 cup sour cream

1 large egg

Pumpkin Bread:

Nonstick cooking spray

1 1/3 cups all-purpose flour, plus more for dusting the pan (see Cook's Note)

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

3/4 cup granulated sugar

1 cup pumpkin puree

1/3 cup vegetable oil

1 teaspoon pumpkin pie spice

1 teaspoon pure vanilla extract

1 large egg

Confectioners' sugar, for dusting

Directions

For the cheesecake swirl: Position an oven rack in the bottom third of the oven and preheat the oven to 325 degrees F. Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl and beat with a mixer until well combined; set aside.

For the pumpkin bread: Generously spray a 9-by-5-inch loaf pan with nonstick spray and dust with flour. Whisk together the flour, baking soda and salt in a medium bowl and set aside. Whisk together the granulated sugar and pumpkin puree in a large bowl, then whisk in the oil, pumpkin pie spice, vanilla and egg. Whisk in the flour mixture until just combined.

Reserve 1 cup of the pumpkin batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the pumpkin batter, then put the reserved cup pumpkin batter in a line down the center of the pan. Insert the tip of a paring knife into the batter and drag it through and up to swirl 5 to 6 times.

Bake until the top is cracked and a cake tester inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 20 minutes. Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and flip upright. Let cool completely, at least 1 1/2 hours. Dust with confectioners' sugar and serve.

Cook's Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

ITALIAN GRILLED STUFFED PEPPERS

This comes from Kraft and begins, “Discover these Italian Grilled Stuffed Peppers and bring a little bit of Italy into your kitchen! These grilled stuffed peppers are delicious!”

Prep Time: 20 minutes; Total Time: 45 minutes; Servings: 6 servings

To view this online, click here.

Ingredients

1-3/4 cups water, divided

1-1/2 cups instant brown rice, uncooked

2 cups frozen BOCA Veggie Ground Crumbles

1 small zucchini, chopped

1 tsp. dried Italian seasoning

1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce, divided

1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided

1 large each red, yellow and green pepper, cut lengthwise in half, seeded

Directions

Heat grill to medium-high heat.

Bring 1-1/2 cups water to boil in medium saucepan. Add rice; cover. Simmer 5 min. Remove from heat; let stand 5 min. Stir in crumbles, zucchini, seasoning and 1 cup each pasta sauce and cheese; spoon into peppers.

Place each filled pepper half on center of 12-inch-square sheet heavy-duty foil. Top with remaining sauce and cheese. Bring up foil sides. Spoon 1 Tbsp. of the remaining water onto bottom of each foil packet. Double fold top and ends to seal packets, leaving room for heat circulation inside.

Grill 20 to 25 min. or until peppers are crisp-tender and filling is heated through (160ºF).

SCOTTO CHEESE LASAGNA

This recipe is from Family Time, and begins, “This delectable lasagna makes great use of convenience products so that you've can put the dish together in just 15 minutes! While it bakes you can throw together a salad, and you've got a fabulous dinner for very little work.”

Serves: 8 servings (about 1 1/2 cups each); Prep Time: 15 minutes; Cook Time: 70 minutes

To view this online, click here.

Ingredients

1 container (32 ounces) ricotta cheese

2 eggs, beaten

Prego® Tomato Basil & Garlic Italian Sauce or 5 cups Prego® Traditional Italian Sauce

12 lasagna noodle, cooked and drained

1 1/2 pounds mozzarella cheese, thinly sliced

2 cups grated parmesan cheese

1 package (10 ounces) Pepperidge Farm® Mozzarella and Garlic Loaf

Directions

Heat the oven to 350°F. Stir the ricotta and the eggs in a medium bowl.

Spread 1 cup sauce on the bottom of a 13 x 9 x 2-inch baking dish. Layer with 3 lasagna noodles, 1 1/3 cups ricotta mixture, 1/4 of the mozzarella, 1/2 cup Parmesan and 1 1/2 cups sauce. Repeat to make 2 more layers. Top with the remaining noodles, sauce, mozzarella and Parmesan cheeses. Cover the baking dish.

Bake at 350°F. for 45 minutes. Uncover and bake for 15 minutes or until the lasagna is hot and bubbling and the cheese is melted. Remove the lasagna from the oven. Let the lasagna stand for 1 hour.

Increase the oven temperature to 400°F. for the bread. Bake the bread according to the package directions.

Cut the bread into 2-inch diagonal slices. Serve the bread with the lasagna.

Wednesday Recipes

Tomorrow is the last day of November...where has the year gone? It's amazing how fast time flies. Siiiigh...

Here are today's six recipes to help you through the middle of the week, including Bow Ties with Fennel, Green Beans & Baby Limas and Apple Cider Floats. Enjoy!

CHEESECAKE-STUFFED PUMPKIN BREAD

This is from The Food Network, and begins, “Everyone's favorite fall quick bread hides a decadent surprise inside -- a rich swirl of cheesecake.”

Total: 3 hr 45 min; Active: 25 min; Yield: 1 loaf; Level: Easy

To view this online, click here.

Ingredients

Cheesecake Swirl:

One 8-ounce package cream cheese, at room temperature

1/3 cup granulated sugar

1/4 cup sour cream

1 large egg

Pumpkin Bread:

Nonstick cooking spray

1 1/3 cups all-purpose flour, plus more for dusting the pan (see Cook's Note)

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

3/4 cup granulated sugar

1 cup pumpkin puree

1/3 cup vegetable oil

1 teaspoon pumpkin pie spice

1 teaspoon pure vanilla extract

1 large egg

Confectioners' sugar, for dusting

Directions

For the cheesecake swirl: Position an oven rack in the bottom third of the oven and preheat the oven to 325 degrees F. Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl and beat with a mixer until well combined; set aside.

For the pumpkin bread: Generously spray a 9-by-5-inch loaf pan with nonstick spray and dust with flour. Whisk together the flour, baking soda and salt in a medium bowl and set aside. Whisk together the granulated sugar and pumpkin puree in a large bowl, then whisk in the oil, pumpkin pie spice, vanilla and egg. Whisk in the flour mixture until just combined.

Reserve 1 cup of the pumpkin batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the pumpkin batter, then put the reserved cup pumpkin batter in a line down the center of the pan. Insert the tip of a paring knife into the batter and drag it through and up to swirl 5 to 6 times.

Bake until the top is cracked and a cake tester inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 20 minutes. Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and flip upright. Let cool completely, at least 1 1/2 hours. Dust with confectioners' sugar and serve.

Cook's Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

BOW TIMES WITH FENNEL, GREEN BEANS AND BABY LIMAS

This one is from the April 2000 issue of Vegetarian Times, and starts out, “Most of us prefer our green beans briefly cooked just until they're crisp-tender and bright green. Slightly longer cooking may dim the color, but it brings out the beans' inherent sweetness. Braising them with lima beans, tomatoes and fennel creates a delightful sauce for pasta.” Serves 4 to 6.

To view this online, click here.

1 Tbs. olive oil

1 medium onion, chopped

1/2 medium bulb fennel, chopped (1 cup)

4 medium cloves garlic, minced

2 Tbs. fennel seeds, lightly crushed

3 cups low-sodium vegetable broth

1 cup frozen baby lima beans

6 oz. green beans, trimmed and halved (1 1/2 cups)

1/2 tsp. salt

3/4 cup canned crushed tomatoes

1/2 cup kalamata olives, rinsed, halved and pitted

1⁄3 cup chopped fresh flat-leaf parsley

1/2 tsp. freshly ground pepper

12 oz. dried bow-tie pasta (farfalle)

1/2 cup freshly grated Parmesan cheese (2 oz.; optional)

Bring large pot of lightly salted water to a boil.

Meanwhile, in large nonstick skillet, heat oil over medium-high heat. Add onion and fennel and cook, stirring often, until softened, about 5 minutes. Add garlic and fennel seeds and cook, stirring, 1 minute. Stir in broth and lima beans and bring to a simmer.

Stir in green beans and salt, reduce heat to medium and simmer until all beans are tender, 15 to 20 minutes.

Add tomatoes and olives and simmer, stirring occasionally, until flavors have blended, about 5 minutes. Stir in parsley and pepper.

Shortly before sauce is ready, add bow ties to boiling water; stir to prevent sticking. Cook, stirring often, until just tender, 8 to 10 minutes. Drain well and place in large warm serving bowl. Add bean mixture and toss to coat. Serve sprinkled with Parmesan if desired.

nutritional information Per Serving: Calories: 338; Protein: 12 g; Total Fat: 6 g; Saturated Fat: 1 g; Carbohydrates: 50 g; Sodium: 726 mg; Fiber: 9 g; Vegan

APRICOT AND NUT COOKIES WITH AMARETTO ICING

This is from Giada De Laurentiis of The Food Network’s Everyday Italian.

Total: 2 hr 49 min; Prep: 4 min; Inactive: 2 hr 30 min; Cook: 15 min; Yield: 2 to 2 1/2 dozen cookies; Level: Easy

To view this online, click here.

Ingredients

Cookies:

1/2 cup (1 stick) unsalted butter, at room temperature

1/2 cup plus 2 tablespoons sugar

1 teaspoon pure vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon fine sea salt

1 large egg

1 1/4 cups all-purpose flour

1/2 cup dried apricots, coarsely chopped

1/4 cup slivered almonds, toasted

2 tablespoons pine nuts, toasted

Icing:

1 3/4 cups confectioners' sugar

5 to 7 tablespoons almond flavored liqueur (recommended: Amaretto)

Directions

For the Cookies: In a large bowl, beat the butter, sugar, vanilla, cinnamon, and salt with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg. Stir in the flour until just blended. Mix in the apricots, almonds, and pine nuts.

Transfer the dough to a sheet of plastic wrap and shape into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic and refrigerate for 2 hours.

Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper.

Cut the dough log crosswise into 1/4 to 1/2 inch-thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Bake until the cookies are golden around the edges, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing.

For the Icing: Place the confectioners' sugar in a medium mixing bowl. Gradually whisk in the almond flavored liqueur, until the mixture is of drizzling consistency.

Place the wire rack over a baking sheet. Using a spoon or fork, drizzle the cookies with the icing, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving, about 30 minutes.

GLAZED CARROTS WITH ORANGE AND GINGER

This comes from Mark Bittman at The New York Times cooking e-newsletter. Mark wrote, “When carrots are cooked, it’s often a sad affair. They are boiled to death and presented almost as an apology. Yet when they’re treated with the respect they deserve, even ordinary supermarket carrots can be among the most reliable and enjoyable of vegetables, especially from fall through spring. This braise-and-glaze technique can be varied at will and can also be used with other roots, like beets, turnips and radishes. Once you have the hang of the technique, changing the flavorings is a snap. Try substituting a mixture of half balsamic vinegar, half water or soy sauce similarly diluted for the orange juice, adding a few cloves of peeled garlic with the carrots. Or add a half cup or so of chopped onions, shallots, scallions or leeks, or of chopped pitted dates or raisins, dried currants or even dried tomatoes.”

Yield: 4 servings; Time: 30 minutes

This was featured in “Versatile Carrots, Repectfully Braised” and can be viewed online here.

Ingredients

1 pound carrots, trimmed and peeled if necessary, cut into 1/4-inch coins or sticks

2 tablespoons butter or extra virgin olive oil

Salt and freshly ground black pepper

1 tablespoon minced or grated peeled fresh ginger

1/3 cup freshly squeezed orange juice

1 teaspoon freshly squeezed lemon juice

Chopped fresh parsley, dill, mint, basil or chervil leaves for garnish (optional)

Preparation

Combine all ingredients except lemon juice and garnish in a saucepan no more than 6 inches across. Bring mixture to a boil, stirring to coat, then adjust heat so mixture simmers. Cover.

Cook, more or less undisturbed, until carrots are tender and liquid is almost gone, 10 to 20 minutes. Uncover and boil off remaining liquid, then add lemon juice. Taste and adjust seasoning if necessary. Serve hot or within an hour or two, garnished with herbs, if you like.

APPLE CIDER FLOATS

This is from Lauren Miyashiro on Delish. The recipe begins, “You'll want to float away with these apple cider floats!”

Total Time: 10 minutes; Prep Time: 10 minutes; Level: Easy; Servings: 2

To view this online, click here.

Ingredients

1/2 c. caramel sauce

1/2 c. cinnamon-sugar

2 c. apple cider, warmed

Vanilla ice cream, for serving

cinnamon sticks

Whipped cream, for serving

Apple slices

Directions

Pour caramel in a small dish. Dip the top of each mug in the caramel to rim the cup. Then dip the caramel rim in cinnamon-sugar.

Ladle apple cider into each mug then add a scoop of ice cream to each. Top with whipped cream and garnish with apple slices and cinnamon stick.

Drizzle more caramel over the whipped cream and serve immediately.

PUMPKIN SOUP

Prep Time: 10 minutes; Cooking Time: 20 minutes; Serves 6

2 tablespoons unsalted butter

3 tablespoons chopped onion

2 tablespoons flour

6 cups veggie broth

one 15-ounce can unsweetened pumpkin puree

one 8-ounce jar applesauce

1 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1 cup heavy cream

freshly ground pepper, to taste

croutons, optional

Heat the butter in a large saucepan and saute the onions over medium heat for 3 to 4 minutes until softened. Sprinkle the flour over the onions and stir until mixed. Add the chicken broth and pumpkin and stir until smooth.

Add the remaining ingredients except the cream, pepper, and croutons. Stir well, cover and simmer gently for about 20 minutes until hot and the flavors have blended.

Stir in the cream and heat until hot. Garnish with freshly ground pepper and serve immediately with crisp croutons, if desired.

Friday Recipes

It's Friday, time to get ready for the weekend. Here are six recipes to help take you there, including Updated Irish Stew and Apple Ginger Crisp. Enjoy!

CHEESECAKE-STUFFED PUMPKIN BREAD

This is from The Food Network, and begins, “Everyone's favorite fall quick bread hides a decadent surprise inside -- a rich swirl of cheesecake.”

Total: 3 hr 45 min; Active: 25 min; Yield: 1 loaf; Level: Easy

To view this online, click here.

Ingredients

Cheesecake Swirl:

One 8-ounce package cream cheese, at room temperature

1/3 cup granulated sugar

1/4 cup sour cream

1 large egg

Pumpkin Bread:

Nonstick cooking spray

1 1/3 cups all-purpose flour, plus more for dusting the pan (see Cook's Note)

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

3/4 cup granulated sugar

1 cup pumpkin puree

1/3 cup vegetable oil

1 teaspoon pumpkin pie spice

1 teaspoon pure vanilla extract

1 large egg

Confectioners' sugar, for dusting

Directions

For the cheesecake swirl: Position an oven rack in the bottom third of the oven and preheat the oven to 325 degrees F. Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl and beat with a mixer until well combined; set aside.

For the pumpkin bread: Generously spray a 9-by-5-inch loaf pan with nonstick spray and dust with flour. Whisk together the flour, baking soda and salt in a medium bowl and set aside. Whisk together the granulated sugar and pumpkin puree in a large bowl, then whisk in the oil, pumpkin pie spice, vanilla and egg. Whisk in the flour mixture until just combined.

Reserve 1 cup of the pumpkin batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the pumpkin batter, then put the reserved cup pumpkin batter in a line down the center of the pan. Insert the tip of a paring knife into the batter and drag it through and up to swirl 5 to 6 times.

Bake until the top is cracked and a cake tester inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 20 minutes. Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and flip upright. Let cool completely, at least 1 1/2 hours. Dust with confectioners' sugar and serve.

Cook's Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

CAULIFLOWER MAC AND CHEESE

This is from Sheela Prakash on TheKitchn. Sheela wrote, “What if I told you that you could have a rich and creamy bowl of mac and cheese while also packing in over a pound of cauliflower? Sounds like a trick, right? No so fast! This recipe does just that, thanks to a base of cheesy cauliflower sauce.”

Serves 8

To view this online, click here.

For the cauliflower cheese sauce:

2 cloves garlic, crushed

3 sprigs fresh thyme

2 bay leaves

2 medium heads cauliflower, cut into florets

3 tablespoons olive oil, divided

1 cup grated Gruyère cheese

1 cup grated sharp cheddar cheese

2 teaspoons Dijon mustard

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

For the macaroni and cheese:

1 pound dry cavatappi pasta or medium pasta shells

2 tablespoons unsalted butter, melted

1 cup fresh or panko breadcrumbs

1/2 cup grated Parmesan cheese

Arrange a rack in the top third of the oven and heat to 400°F. Coat a 9x13-inch baking dish with cooking spray or butter.

Make the cauliflower cheese sauce: Bring a large pot of salted water to a boil over medium-high heat. Add the garlic, thyme, and bay leaves and boil for 5 minutes to infuse water.

Add the cauliflower and cook until very fork tender, 7 to 10 minutes. Using a slotted spoon, transfer the cauliflower to a rimmed baking sheet or medium bowl out of the water, leaving the herbs and garlic behind in the pot (do not drain the pot).

Place 1/2 of the cauliflower in a blender or food processor fitted with the blade attachment. Scoop out 3/4 cup of the cooking liquid and add it to the blender along with 1 1/2 tablespoons of oil. Blend until very smooth, about 1 1/2 minutes. Transfer the purée to a large bowl. Repeat with the remaining cauliflower, 3/4 cup of cooking liquid, and remaining 1 1/2 tablespoons of oil; transfer to the same bowl.

Add the cheddar, Gruyère, mustard, salt, and pepper into the purée and whisk to combine. Taste and season with more salt and pepper as needed; set aside.

For the macaroni and cheese: Bring the pot of infused water back to a boil. Add the pasta and cook per package instructions until just al dente. Meanwhile, combine the melted butter and breadcrumbs in a small bowl; set aside.

Drain the pasta, discard the herbs and garlic cloves, and add the pasta to the bowl of cauliflower sauce. Stir gently until the pasta is entirely coated.

Transfer the mixture to the baking dish and spread into an even layer. Sprinkle the breadcrumbs evenly over the top, followed by the grated Parmesan.

Transfer the dish to the oven and bake until the sauce is bubbling and the top is golden-brown, 15 to 20 minutes. If the pasta becomes bubbly before the top is golden, you can run the dish under the broiler for a minute or two to crisp the topping.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Make ahead: After transferring the pasta and cauliflower sauce mixture to the baking dish, it can be covered and refrigerated for up to 1 day. Return to room temperature, sprinkle the buttered breadcrumbs and Parmesan cheese on top, and proceed with baking.

Freezing: After transferring the pasta and cauliflower sauce mixture to the baking dish, it can be also be covered tightly with aluminum foil and frozen for up to 2 months. Bake, frozen and covered, at 350°F, for 1 hour. Uncover, sprinkle with the buttered breadcrumbs and Parmesan cheese, and bake until the topping is golden-brown, 15 to 20 minutes more.

APRICOT AND NUT COOKIES WITH AMARETTO ICING

This is from Giada De Laurentiis of The Food Network’s Everyday Italian.

Total: 2 hr 49 min; Prep: 4 min; Inactive: 2 hr 30 min; Cook: 15 min; Yield: 2 to 2 1/2 dozen cookies; Level: Easy

To view this online, click here.

Ingredients

Cookies:

1/2 cup (1 stick) unsalted butter, at room temperature

1/2 cup plus 2 tablespoons sugar

1 teaspoon pure vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon fine sea salt

1 large egg

1 1/4 cups all-purpose flour

1/2 cup dried apricots, coarsely chopped

1/4 cup slivered almonds, toasted

2 tablespoons pine nuts, toasted

Icing:

1 3/4 cups confectioners' sugar

5 to 7 tablespoons almond flavored liqueur (recommended: Amaretto)

Directions

For the Cookies: In a large bowl, beat the butter, sugar, vanilla, cinnamon, and salt with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg. Stir in the flour until just blended. Mix in the apricots, almonds, and pine nuts.

Transfer the dough to a sheet of plastic wrap and shape into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic and refrigerate for 2 hours.

Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper.

Cut the dough log crosswise into 1/4 to 1/2 inch-thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Bake until the cookies are golden around the edges, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing.

For the Icing: Place the confectioners' sugar in a medium mixing bowl. Gradually whisk in the almond flavored liqueur, until the mixture is of drizzling consistency.

Place the wire rack over a baking sheet. Using a spoon or fork, drizzle the cookies with the icing, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving, about 30 minutes.

GLAZED CARROTS WITH ORANGE AND GINGER

This comes from Mark Bittman at The New York Times cooking e-newsletter. Mark wrote, “When carrots are cooked, it’s often a sad affair. They are boiled to death and presented almost as an apology. Yet when they’re treated with the respect they deserve, even ordinary supermarket carrots can be among the most reliable and enjoyable of vegetables, especially from fall through spring. This braise-and-glaze technique can be varied at will and can also be used with other roots, like beets, turnips and radishes. Once you have the hang of the technique, changing the flavorings is a snap. Try substituting a mixture of half balsamic vinegar, half water or soy sauce similarly diluted for the orange juice, adding a few cloves of peeled garlic with the carrots. Or add a half cup or so of chopped onions, shallots, scallions or leeks, or of chopped pitted dates or raisins, dried currants or even dried tomatoes.”

Yield: 4 servings; Time: 30 minutes

This was featured in “Versatile Carrots, Repectfully Braised” and can be viewed online here.

Ingredients

1 pound carrots, trimmed and peeled if necessary, cut into 1/4-inch coins or sticks

2 tablespoons butter or extra virgin olive oil

Salt and freshly ground black pepper

1 tablespoon minced or grated peeled fresh ginger

1/3 cup freshly squeezed orange juice

1 teaspoon freshly squeezed lemon juice

Chopped fresh parsley, dill, mint, basil or chervil leaves for garnish (optional)

Preparation

Combine all ingredients except lemon juice and garnish in a saucepan no more than 6 inches across. Bring mixture to a boil, stirring to coat, then adjust heat so mixture simmers. Cover.

Cook, more or less undisturbed, until carrots are tender and liquid is almost gone, 10 to 20 minutes. Uncover and boil off remaining liquid, then add lemon juice. Taste and adjust seasoning if necessary. Serve hot or within an hour or two, garnished with herbs, if you like.

APPLE GINGER CRISP

This comes from GE Appliances. Makes 6 - 8 servings in 10 minutes.

To view this online, click here.

Ingredients

8 tablespoons butter, divided

1 1/2 tablespoons grated ginger

3/4 cup unbleached flour

1 1/4 cup granola, preferably maple-pecan

1/2 cup brown sugar

1/4 teaspoon ground cinnamon

1/2 teaspoon salt

7 Fuji apples, cored, skinned and wedge-cut into 1/16-inch cubes

1/4 cup granulated sugar

1 cup apple cider

2 teaspoons lemon juice

Directions

Preheat oven 375 degrees F.

In a 12-inch, oven-safe skillet (cast iron works well), melt 6 tablespoons of the butter and add 1/2 tablespoon grated ginger to it. When the ginger releases its aroma, turn off the heat.

For the topping, combine flour, granola (maple-pecan preferably), brown sugar, cinnamon, and salt in a large bowl. Add the butter and ginger; mix well and set topping aside.

In large bowl, toss apples together with sugar, and 1/2 tablespoon grated ginger. Set aside.

In the same pan used for the butter and ginger, reduce cider over high heat to 1/2 cup. Mix in lemon juice. Pour mixture into a separate container and set aside.

Return pan to low heat, melt remaining 2 tablespoons butter. Add remaining grated ginger. Mix together thoroughly and let ginger release its aroma. Turn up heat to high and add apple mixture. Cook, stirring frequently, until the apples are translucent and soft. About ten minutes.

Remove from heat and add cider and lemon mixture, toss well. Sprinkle the topping evenly over the apples. Put the skillet into the oven for 45 minutes or until hot and bubbly. Allow to cool slightly before serving.

UPDATED IRISH STEW

This is from Vegetarian Times, and begins, “This stew tastes even better as leftovers, once the flavors have had a chance to develop. Serve it over mashed potatoes for a deliciously comforting meal. Traditional Irish stout is not vegan, but to find a beer that is, log on to veganconnection.com.”

Makes 2 servings.

To view this online, click here.

Ingredients

1 Tbs. olive oil

10 small frozen pearl onions, thawed

1 medium carrot, cut into 1/2-inch pieces (2/3 cup)

1 Tbs. flour

4 oz. seitan, cut into 1-inch pieces

2 slices smoky tempeh bacon, cut into 1/2-inch pieces

1 clove garlic, minced (1 tsp.)

1 tsp. fresh thyme, chopped

1 cup stout beer

1 14-oz. can low-sodium vegetable broth

6 oz. butternut squash, cut into 1/2-inch cubes (1 cup)

1/3 cup frozen shelled edamame

Preparation

Heat oil in saucepan over medium-high heat. Add onions and carrot, and cook 5 minutes. Stir in flour, and cook 2 minutes more. Add seitan, tempeh bacon, garlic, and thyme, and cook 2 minutes.

Pour in beer, and bring mixture to a boil. Cook 3 minutes, stirring and scraping any bits that may be stuck to bottom. Add vegetable broth and butternut squash, and bring to a simmer. Reduce heat to medium-low, and cook 20 minutes. Add edamame and cook 10 minutes more. Season with salt and pepper, and serve.

Nutrition Information: Calories: 308; Carbohydrate Content: 36 g; Fat Content: 8.5 g; Fiber Content: 6 g; Protein Content: 23 g; Saturated Fat Content: 1 g; Sodium Content: 384 mg; Sugar Content: 7 g

Friday Recipes

Here are today's six recipes to help you through the day, including Black Bean Vegan Enchiladas and Cheesecake-Stuffed Pumpkin Bread. Enjoy!

KIWI-BLUEBERRY TART

This was found in an article on Prevention, titled “11 Recipes with Fresh Blueberries.” Click here to see the article and all twelve recipes.

SERVINGS: 4

2 store-bought pie doughs

4 mini tart pans

2/3 cup reduced-fat sour cream

1 tbsp light brown sugar

1 1/4 cups quartered sliced kiwifruit

1/4 cup blueberries

Heat oven to 375°F. Unroll 2 store-bought pie doughs and cut into 4 circles (5 1/2" diameter).

Press into 4 mini tart pans with removable bottoms (about 4 3/4" diameter). Prick with fork and freeze until firm, 10 minutes.

Line tart shells with foil and pie weights (or dried beans) and bake until golden, about 10 minutes. Remove foil and pie weights and bake until golden brown, about 4 minutes. Let cool completely.

Stir together 2/3 cup reduced-fat sour cream and 1 Tbsp light brown sugar. Remove shells from pans and top evenly with sour cream mixture, 1 1/4 cups quartered sliced kiwifruit, and 1/4 cup blueberries.

NUTRITION (per serving) 308.2 cal, 3.7 g pro, 36.6 g carb, 1.9 g fiber, 18 g fat, 8.5 g sat fat, 276.4 mg sodium

BLACK BEAN SOUP

This is from Rian Handler on Delish. The recipe begins, “A warm and spicy black bean soup.”

Total Time: 35 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4 servings

To view the recipe online, click here.

Ingredients

2 tbsp. extra-virgin olive oil

1 medium red onion, finely chopped

2 cloves garlic, minced

1 tbsp. minced jalapeños

1 tbsp. tomato paste

kosher salt

Freshly ground black pepper

1 tsp. chili powder

1/2 tsp. cumin

3 (15-oz.) cans black beans, with liquid

1 qt. low-sodium vegetable stock

1 bay leaf

sour cream, for garnish

Sliced avocado, for garnish

Chopped fresh cilantro, for garnish

Directions

In a large pot over medium heat, heat oil. Add onion and cook until soft and translucent, about 5 minutes. Add jalapeños and garlic and cook until fragrant, about 2 minutes. Add tomato paste, stir to coat vegetables, and cook about a minute more. Season with salt, pepper, chili powder, and cumin and stir to coat.

Add black beans with their liquid and vegetable broth. Stir soup, add bay leaf and bring to a boil. Immediately reduce to a simmer and let simmer until slightly reduced, about 15 minutes. Remove bay leaf.

Using an immersion blender or food processor, blend the soup to desired consistency.

Serve with a dollop of sour cream, sliced avocado, and cilantro.

KIWI MELON POPSICLES

This is from Frances Bargeman-Roth, RD, on the Today website. Frances wrote, “I often return home from a sweaty run wanting nothing more than a cold glass of water and a REALLY cold snack, but ice cream probably isn't the right thing to grab post workout. These pretty pops hit the mark with their blend of hydrating honeydew and potassium from the coconut water to help prevent muscle cramps. The kiwi kicks in plenty of vitamin C to help bust up those free radicals that form during intense exercise. There's even a little salt to help replace the electrolytes you lose during those sweat sessions.”

Prep Time: 7 minutes; Yield: 6

Note: You will need six (3-ounce) ice pop molds with sticks.

To view this online, click here.

Frances Largeman-Roth, RDN, is a nutrition expert, writer and best-selling author. Her books include Feed the Belly, The CarbLovers Diet and Eating in Color. Follow her @FrancesLRothRD.

Ingredients

2 kiwis, peeled

8 ounces coconut water

1 cup cubed honeydew melon

1 tablespoon lemon juice

1 teaspoon lemon zest

1/8 teaspoon sea salt

1 teaspoon sugar

Preparation

Add one of the kiwis to the blender; slice the other into 6 thin wheels and set aside.

Add all remaining ingredients to the blender and combine until smooth. Transfer the mixture to a large measuring cup with a spout or other spouted container.

Place 1 kiwi slice into each pop mold so that you can see the kiwi on the side of the mold.

Pour the melon mixture evenly into six pop molds and transfer to the freezer. Freeze for 5-6 hours, or overnight.To unmold, run the pop briefly under warm water, remove and enjoy.

COFFEE POPSICLES WITH CHOCOLATE, PEANUT BUTTER AND BANANA

This also comes from Frances Bargeman-Roth, RD, on the Today website. Frances wrote, “Turn to these ice pops when you need to feel more energized. I love warm weather, but sometimes a day out in the burning sun can leave me feeling less than peppy. That's when I want a cool treat that also gives me a kick of caffeine. These provide just the right amount for an early afternoon boost.”

Prep Time: 5 minutes; Yield: 6

To view this online, click here.

Note: You will need six (3-ounce) ice pop molds with sticks.

Ingredients

6 ounces unsweetened cold brew coffee concentrate (such as Chameleon)

1 banana

1 tablespoon unsweetened cocoa powder

2 teaspoons ground cinnamon

8 ounces coconut milk

2 tablespoons creamy peanut butter

1 tablespoon cacao nibs, optional

1 teaspoon honey, optional

Preparation

Place all ingredients in a blender and combine until smooth.

Pour the coffee mixture evenly into 6 pop molds and transfer to the freezer. Freeze for 6-8 hours, or overnight.

To unmold, run the pop briefly under warm water, remove and enjoy.

BLACK BEAN VEGAN ENCHILADAS

This comes from Joyce Gan, “the recipe developer, blog post writer, and food photographer” for Light Orange Bean. It’s a cool site that I recently discovered.

Prep time: 35 mins; Cook time: 25 mins; Total time: 1 hour

Tools: 10”saute pan and spatula, strainer, knife and cutting board, potato masher, medium sized mixing bowl, 9”×13” baking dish, pastry brush, aluminum foil.

Recipe type: Dinner

Cuisine: Mexican

Serves: 4-6 servings

To view this online at Joyce’s site, go to http://lightorangebean.com/black-bean-vegan-enchiladas/.

Ingredients

1 tbs canola oil

1 medium size yellow onion (finely chopped, approximately 8 oz)

2 cloves garlic, minced

3 tbs chili powder

2 tsp cumin powder

2 cups cooked black beans

1 tsp salt

2 cups tomato puree or 1 can (15 oz) tomato sauce + 1/2 cup water

1/2 cup + 1 tbs chopped fresh cilantro

1 medium size jalapenos (seeded, finely chopped, approximately 1 oz)

8 oz vegan cheese (Mexican style GoVeggie preferred)

12-14 (5.5-inch) corn tortillas (gluten-free if desired)



Instructions

Heat oil in a saute pan over medium heat. Add onion and garlic to cook until soft and fragrant, about 3 minutes. Add the chili powder, cumin powder, and salt. Cook another 2 minutes. Add the beans and tomato puree and bring to a boil. Turn the heat to low. Mash the beans with a potato masher and simmer 5 minutes.

Remove the bean mixture from the heat and strain, reserving the sauce. Transfer the strained bean mixture to a medium bowl and mix together with 1/2 cup cilantro, jalapenos, and 4 oz of cheese.

Preheat oven to 350 °F.

Spread 1/2 cup of the sauce in the bottom of the baking dish. Microwave 5 tortillas at a time or follow the package instructions to soften. Scoop about 1/4 cup bean mixture into each tortilla and roll it up tightly. Place the filled and rolled tortillas in the baking dish seam-side down. Finish all tortillas.

Dip the pastry brush in the sauce and brush the ends of each tortilla. Pour the remaining sauce evenly over the enchiladas.

Sprinkle the remaining cheese over the top of the enchiladas, cover the baking dish with aluminum foil. Bake for 20 minutes. Remove the foil, bake for additional 2-3 minutes until the cheese is slightly brown.

Garnish with the remaining cilantro before serving.

Notes

If there is any remaining bean mixture, it can be used as a filling in tortilla shells without any further cooking. Add lettuce if desired.

Due to different recipes of making tomato puree, the liquid content may vary. Gradually add excess water when making the bean mixture if necessary.

CHEESECAKE-STUFFED PUMPKIN BREAD

This is from The Food Network, and begins, “Everyone's favorite fall quick bread hides a decadent surprise inside -- a rich swirl of cheesecake.”

Total: 3 hr 45 min; Active: 25 min; Yield: 1 loaf; Level: Easy

To view this online, click here.

Ingredients

Cheesecake Swirl:

One 8-ounce package cream cheese, at room temperature

1/3 cup granulated sugar

1/4 cup sour cream

1 large egg

Pumpkin Bread:

Nonstick cooking spray

1 1/3 cups all-purpose flour, plus more for dusting the pan (see Cook's Note)

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

3/4 cup granulated sugar

1 cup pumpkin puree

1/3 cup vegetable oil

1 teaspoon pumpkin pie spice

1 teaspoon pure vanilla extract

1 large egg

Confectioners' sugar, for dusting

Directions

For the cheesecake swirl: Position an oven rack in the bottom third of the oven and preheat the oven to 325 degrees F. Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl and beat with a mixer until well combined; set aside.

For the pumpkin bread: Generously spray a 9-by-5-inch loaf pan with nonstick spray and dust with flour. Whisk together the flour, baking soda and salt in a medium bowl and set aside. Whisk together the granulated sugar and pumpkin puree in a large bowl, then whisk in the oil, pumpkin pie spice, vanilla and egg. Whisk in the flour mixture until just combined.

Reserve 1 cup of the pumpkin batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the pumpkin batter, then put the reserved cup pumpkin batter in a line down the center of the pan. Insert the tip of a paring knife into the batter and drag it through and up to swirl 5 to 6 times.

Bake until the top is cracked and a cake tester inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 20 minutes. Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and flip upright. Let cool completely, at least 1 1/2 hours. Dust with confectioners' sugar and serve.

Cook's Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)