Tuesday, October 15, 2013

Pumpkin Cheese Danish

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Over the weekend we celebrated fall's arrival with an impromptu harvest party. There are few things in life I like more than sitting around the table with good food and friends. The foodie and quality time gal in me just loves it! 

I decided to make a fall treat that I've been wanting to try for awhile. Although this can be served as dessert after a scrumptious meal, it can also be served for breakfast or brunch. This danish isn't overly sweet, which I love.


Have you ever baked with puff pastry sheets before? They come like pie crusts, only square. Then, when you put them in the oven something magical happens. They puff! and get flaky and wonderful!

As my friend and I were devouring this pumpkin cheese danish, we talked about the endless possibilities of a savory danish. I can picture it now. Almost like a slice of quiche, but in a danish form. 

Enough of my day dreams. Here's what you've been waiting for, the recipe. 

Pumpkin Cheese Danish
{makes 8 danishes}

2 sheets puff pastry {this is equivalent to 1 box}
8 ounces cream cheese, softened
1/3 cup sugar
3 egg yolks, at room temperature
1/4 cup canned pumpkin
1 teaspoon vanilla
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1 egg beaten with 1 tablespoon water, for egg wash

Glaze: 
1 cup powdered sugar
1 tablespoon almond milk

Preheat the oven to 400 degrees. Lightly grease two baking sheets, set aside. 

Beat the cream cheese and sugar until smooth. Add the egg yolks, pumpkin, vanilla, salt, pumpkin pie spice, and cinnamon. Mix only until combined, do not over beat. 

Unfold both sheets of puff pastry onto a lightly floured surface. Roll slightly with a floured rolling pin until the squares are roughly 10 by 10 inch square. Cut the sheets into quarters. Place 4 squares on one prepared baking sheet, place the remaining 4 on another prepared baking sheet. 

Place a heaping tablespoon of pumpkin cheese filling into the middle of each square. If there is any leftover divide it evenly among the 8 squares. Brush the back of one corner with egg wash, then fold over the opposite corner and gently press the two corners together with your fingers, holding it above the filling. Gently lay the fused corners on top of the filling. Repeat with the remaining squares. Then, egg wash the parts of the puff pastry that are exposed on all the danishes.

Refrigerate the pastries on their pans for 15 minutes. Bake for 20 minutes, or until puffed and golden brown. 

For the glaze: whisk the powdered sugar and milk until smooth. Drizzle over each pastry before it's served. Sprinkle with additional powdered sugar if desired. 

These keep very nicely when stored in the fridge. They can be re-heated in the microwave the next day and they taste just as fresh as the day they were baked! 

Enjoy! 

recipe adapted from Sprinkle Bakes


Monday, October 14, 2013

Save the Veggies!

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Zucchini was all the rage in our little world this summer. It seemed like it was literally growing out of our friend's and family's ears! Summer is still hanging on for some of us so I wanted to squeeze this post in before it was long gone.

 I don't like to waste food so I try to use up what we've been given, even if that means we have a freezer full of zucchini baked goods. I couldn't bring myself to bake another loaf of this or this so I decided to freeze the zucchini I had leftover from our garden growing friends and family. 

I was a little leery about freezing such a weird veggie. It gets watery and mushy easily so I wanted to make sure I did it right. 


Essentially the goal is to blanch the zucchini, or any other summer veggie you want to freeze to later cook with. 

Here's how:

+ wash veggie and chop into bite sized pieces

+ bring a large pot of water to a boil

+ carefully add the chopped veggie and let boil for 1-2 minutes

+ immediately drain and rinse in cold water

+ dump veggies into an ice bath {a bowl of ice water}

+ drain and pour veggies onto a wax paper lined cookie sheet

+ pop into the freezer for an hour or two

+ transfer veggies from the cookie sheet to a freezer bag

+ label with veggie name and date

That's it! Super easy, relatively quick, and painless. Now we have our freezer stocked with a delicious summer veggie that we can enjoy out of season. I am also going to try this method with fresh, garden green beans. I'm sure it will be successful too!

Have you ever used this method? 

Friday, October 11, 2013

Cinnamon Sugar Roasted Pumpkin Seeds

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A couple days ago I shared a recipe for sea salt roasted pumpkin seeds. Today I want to share another flavor option for roasting pumpkin seeds. This time it's for something a little more sweet. 

My only recommendation when making this recipe: don't over roast them. I let the seeds go too long in the oven and some of them burned. Cue super sad face. The flavor of this recipe is great, but I could do without some of them being burnt. Learn from my mistakes, friends! 


Cinnamon Sugar Roasted Pumpkin Seeds

1 cup pumpkin seeds
2 tablespoons butter, melted
1 teaspoon cinnamon
 2 tablespoons sugar
1/2 teaspoon nutmeg
1/4 teaspoon salt

Preheat oven to 350 degrees. In a bowl toss the pumpkin seeds with the melted butter, making sure to coat them evenly. Season with the cinnamon, sugar, nutmeg, and salt. Gently toss once more. 

Pour the seeds onto a foil lined baking sheet, spreading them into one even layer. 

Bake for 20 minutes, or until the seeds are golden brown. Stir the seeds half way through to ensure they toast evenly. 

Enjoy!

Note: If, after 20 minutes they aren't golden brown, set the timer for 2 minute increments. You want to check them often after the 20 minute mark. 


recipe adapted from Serious Eats

Wednesday, October 9, 2013

Sea Salt Roasted Pumpkin Seeds

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Last night the Mr. and I crafted up a couple fall pumpkins for our front porch. You better believe we tried the Pinterest inspired carve a pumpkin with a drill fad. Instead of throwing out the guts of the pumpkin I kept them so we could enjoy some roasted pumpkin seeds. 

Little did I know that separating the pumpkin seeds from the pulp would be the most pain in the rump chore. Maybe you already knew this and I could quite possibly be the only human on planet earth to have recently discovered this. 

Don't fret though! The actual roasting process is a cinch. Seriously, it's incredibly easy.


Sea Salt Roasted Pumpkin Seeds

1 cup pumpkin seeds
2 tablespoons olive oil
1 1/2 teaspoons sea salt

Preheat oven to 350 degrees. In a bowl toss the pumpkin seeds with the olive oil, making sure to coat them evenly. Season with the salt. Gently toss once more. 

Pour the seeds onto a foil lined baking sheet, spreading them into one even layer. 

Bake for 20 minutes, or until the seeds are golden brown. Stir the seeds half way through to ensure they toast evenly. 

Enjoy!

Note: If, after 20 minutes they aren't golden brown, set the timer for 2 minute increments. You want to check them often after the 20 minute mark. 


recipe adapted from Serious Eats


Tuesday, October 8, 2013

Promises

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One of my favorite times of day is when the house is quiet, the candles are burning, and I'm able to dive into my devotions. ME time. Today that me time happened to be this morning. Just me, my Bible, notebook, and the She Reads Truth devotion on the iPad. I've talked about the She Reads Truth devotions before, here. I have loved every single devotion plan I've gone through.


I recently started their current plan, titled Promises. I'm not very far into the plan since I'm (way behind) on day 3. Today's devotion was a reminder that God promises good for my life. I think so many times we get caught up in all the turmoil this earthly life can bring. From heartache to death, there is much pain. BUT GOD. He promises good for me, for us all. His plans are to bring us a hope and a future. His promises are only good. They can not be anything but good. I encourage you to remember that when you're going through a valley. Lean on Him, trust in Him, because only He can promise good for you. And He does.

At the end of each devotion I write a simple, heartfelt prayer to Him. I wanted to share my prayer of surrender today.

Lord, I trust you with the plans You have created just for me. I put my hope in You and know that You will satisfy the desires of my heart. Your plan is better than my own for Your thoughts are higher than mine. You have BIG plans for me. Let them unfold, Lord. I give you my heart. I give you my soul. Have Your way in me. 

 There is something really freeing about writing your thoughts or prayers to God. I encourage you to try it today! Once you have filled a journal it's fun to go back and read what you wrote; to see the different places you were in. 

Saturday, October 5, 2013

Cinnamon Raisin Bread Pudding

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Today I'm sharing a dish that's been a favorite of mine since childhood. Bread Pudding. When I think of bread pudding I immediately think "fall inspired". It must be something about the cinnamon raisin bread being soaked in a milky, cinnamon concoction, then baked to perfection, and served warm. One bite is like fall on a spoon, folks.


If you're a fellow bread pudding lover I hope you'll give this recipe a try. This is by far the most delicious one I've had.

Cinnamon Raisin Bread Pudding

2 cups almond milk
1/4 cup butter
2 eggs
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 teaspoon vanilla extract
6 cups cubed cinnamon raisin bread


 Preheat oven to 350 degrees. Grease the bottom of an 8 x 8 baking dish. Set aside.

Heat almond milk and butter in a saucepan over medium heat, until butter is melted and milk is hot.

In a large bowl mix eggs, sugar, cinnamon, nutmeg, salt, and vanilla. Stir in bread cubes. Stir in milk and butter mixture.

Pour into greased baking dish. Bake uncovered for 45 minutes or until knife inserted 1 inch from edge comes out clean.

Serve warm. Enjoy!


recipe adapted from Betty Crocker

Tuesday, October 1, 2013

Sweet Pea's Party {Giveaway}

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Today's giveaway is from a new Etsy shop; Sweet Pea's Party. Kelly, shop owner, is incredibly talented at creating chalkboard art, pennant banners, and more! She also makes wedding decor packages along with boy and girl birthday decor packages! Everything can be personalized to fit your style. The best part? You receive high quality pieces for reasonable prices. You simply can't beat it.

Enter below to win a $20 shop credit to Sweet Pea's Party!

Check out some of my favorite pieces:

nursery chalkboard sign + fall chalkboard sign


holiday pennant

Sweet Pea's Party has a whole shop full of items. I'd love it if you would go check them out and consider supporting a handmade shop!

SHOP | INSTAGRAM | FACEBOOK




Sweet Pea's Party provided today's giveaway which is open to U.S. residents only. 
I was not compensated for this post. All thoughts and opinions are my own.
After the giveaway's end the winner will be notified via email.   

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