These are the perfect autumn sweet, great alone or with coffee or a little vanilla ice cream.

Ingredients

2 cups unbleached all purpose flour
1 cup whole rolled oats
1 tsp baking soda
1 cup organic pumpkin pie filling or 1 cup pumpkin puree plus 1 tbs pumpkin pie spice
1 cup unsalted butter
3/4 cup sugar
3/4 cup light or medium brown sugar
1 egg
1 tbs vanilla
1 cup (or more) dark chocolate chunks

How I Made Them

Preheat the oven to 350 degrees and line your cookie sheets with parchment paper.

Cream the butter and sugars together in the standing mixer.  While that goes, combine the flour, oats, and baking soda.  If you’re using plain pumpkin puree, mix the pumpkin pie spice into the dry ingredients.

When the butter and sugars are all mixed together, add the egg and vanilla.  Once those are combined, add the dry ingredients and pumpkin, alternating between the two.  When that’s all combined, remove the bowl of cookie batter from the mixer.  Fold the chocolate chunks in with a spatula.  Do not try and do this with the mixer — it will bend your beater.

Drop spoons of the cookie batter onto the prepared cookie sheets (you can make small, medium, or large cookies).  Bake the cookies for 12-13 minutes. Remove the cookies to a wire rack or counter top to cool.

How They Turned Out

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These are soft, cakey and super yummy — especially for breakfast.

The Beau and I have been going in different directions for weeks, so I wanted to make a special Sunday Supper. Whenever I want to make something lovely, I drift toward the incomparable Julia Child and her beef bourguignon, or at least my version of it.

Tonight’s take on the classic French beef stew uses a rioja rather than a burgundy, and has more of an au jus than a stew-y sauce.

Ingredients

5 slices thick cut, uncured bacon, cut into large pieces
4 beef tenderloins, cut into large pieces
1 cup beef stock
1 cup Rioja (Spanish red wine)
1 tbs minced garlic
1 tbs tomato paste
1 tsp dried thyme
1 lb frozen pearl onions
1 lb fresh carrots, peeled, cut long-ways
2 cups crimini mushrooms, cleaned, sliced

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How I Made It

Cook the bacon in a non-stick skillet. Transfer the bacon to the slow cooker/crock pot with a slotted spoon. Brown the tenderloin pieces in the bacon fat, and then transfer them with a slotted spoon to the crock pot. Add the frozen pearl onions on top.

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Add the wine to the skillet and scrape the brown bits up with a spoon or spatula.  When it starts to bubble and all the bits have been incorporated, add the beef broth.  Then add the garlic, tomato paste, and thyme and stir to combine. Let it cook on medium-high heat for a minute or two before pouring the sauce into the slow cooker.

Cover and let the concoction cook on low heat for 8 hours.  Add the mushrooms at 4 hours, and the carrots an hour or two before the end (depending on how crisp you want them).

Serve over mashed potatoes. If you need more veggies, green beans are a perfect side.

How It Turned Out

The Beau made all sorts of happy sounds at the table, and was quick to take a big bowl of leftovers for his lunch tomorrow.  I think I might like it better than the original, not just because it’s easier but because the sauce is a bit lighter.

I have a bad habit of not eating all the veggies in the crisper before they go bad.  When I’m on the road, I try to remember to give them away before I leave so I don’t come to spoilage. This time, I decided to try and freeze them.

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I wasn’t sure what exactly to do, so I decided to wing it.

  • Step One: wash the veggies.
  • Step Two: chop the veggies.
  • Step Three: blanch the veggies in boiling salted water.
  • Step Four: dunk them in an ice bath.
  • Step Five: drain and pat the veggies dry.
  • Step Six: put them in a freezer container (glass or plastic bowl, or plastic bag).
  • Step Seven: put them in the freezer.

We’ll see how they turn out when I defrost them next week to make soup.

 

 

One of the reasons I haven’t been posting to In the Kitchen with Kate is that I’ve been figuring out how to eat less sugar.  And by less sugar, I mean all sugar.  Who knew sugar was in everything??  Which has made the cooking a lot more hit and miss lately.

The good news is that I’m discovering — and inventing — some fun new recipes, which I’ll be sharing as they are perfected.

My favorite munchkin is growing at supersonic speed, so getting plenty of protein and nutrients into him is even more important than ever.  It can be tricky though, as he can have a picky palate. This weekend’s concoction has whole wheat and oats, bananas, yogurt, and a little brown sugar — to balance the pint of maple syrup he was sure to pour on them.

Ingredients

3 large organic bananas, mashed
2 eggs
6 ounces Greek or Australian yogurt
1/2 cup brown sugar
1/3 cup canola oil
1 cup oats
2 cups whole wheat flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt

How I Made Them:

Preheat the oven to 375 degrees and prepare a muffin top pan with a little vegetable oil.

Combine the bananas, eggs, yogurt, sugar, and canola oil together in a bowl. In a separate bowl, sift together the dry ingredients. Mix the wet ingredients into the dry ingredients, combining thoroughly.

Spoon the batter into the muffin top pan. It is a thick batter, so use a spoon to spread it in the pan.

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Bake for ten minutes or until a tester comes away clean.  Serve hot with a little butter and maple syrup.

How They Turned Out:

They didn’t fool the munchkin, who determined quickly they weren’t pancakes. But with enough syrup they did the trick.

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I had more cherry cheesecake batter than I needed when I made the Chocolate Cherry Cheesecake, so I decided to make individual cheesecakes in a muffin tin.  Turns out, Trader Joe’s Cookie Thins are the perfect size for a “crust” because they fit right in the bottom of the tin.  I popped two Trader Joe’s meyer lemon cookie thins in each muffin cup and then filled the cups with cheesecake batter.

I must have overfilled the cups, because they puffed up nice and lovely (if cracked) over the tops of the cups. (Baked 35 minutes at 325 degrees.)  I pulled them out of the oven to cool, and when I checked back later they’d fallen.

 

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When I removed them from the pan, I had these fun little bowls. Filled with berries and whipped cream, they are a festive dessert.

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Of course, now that I want to recreate these for a party, I probably won’t be able to.  But I’ll still try.

When the world seems too sad or scary to bear, I always find comfort in the kitchen. Focusing on creating something nourishing to my family’s body nourishes my soul, even when life is at its gloomiest. This dessert is an attempt to combine all that’s good in the world — brownies, cheesecake, and cherries — in one lovely treat.

Ingredients

2 cups of frozen pitted cherries, thawed
2/3 cup of sugar
2/3 cup of water
2 tbs cornstarch
1/4 cup water
2 tbs lemon juice (I used two frozen lemon juice cubes made when I made the lemon poundcake)
1 Ghirardelli brownie mix (you’ll make this according to the directions, so you’ll need an egg and vegetable oil)
3 packages of cream cheese
8 ounces Noosa Tart Cherry yogurt
3/4 cup sugar
1 tbs vanilla
3 eggs

How I Made It

In a large microwave safe bowl, combine the cherries with 2/3 cup of sugar and 2/3 cup of water.  Cover and microwave for however long it takes to come to a boil.  You might stir it halfway through to make sure the sugar dissolves.

In a separate bowl, combine the cornstarch and 1/4 cup water.  When the cherries are bubbly,  carefully remove the bowl from the microwave. Stir in the cornstarch, then the lemon juice.  Set the cherries aside to cool.

Preheat the oven to 325 degrees.  Prepare a springform pan with a little oil or butter.

Make the brownie batter according to the directions on the box. Spread the batter in the springform pan and bake for 35 minutes. The edges will be completely set but the middle will be just set.

While the brownie bottom bakes, make the cheesecake batter.  In a standing mixer, beat the cream cheese and sugar together. Add the 3 eggs, one at a time, beating to combine.  Add the yogurt and vanilla.  Allow the batter to mix until thoroughly combined and smooth. I like to turn up the speed for a minute or so to whip the batter, for a lighter consistency when it’s done.

Gently spoon cherries over the brownie batter. Use a slotted spoon so it’s not too soupy. Top with the cheesecake batter.  It will be thick, so add it in dollops and spread it gently to fill the pan (don’t just dump it in).

Bake for 55 minutes or until the middle is set (not hard, but not wet either).  Turn off the oven and let the cake rest in the oven for 20 minutes or so.  Remove the cake and let it come to room temp, then chill it in the fridge until you are ready to serve.

Serve it with a spoon of cherry sauce or a little whipped cream.

How It Turned Out

This may be the first crack-free cheesecake I’ve ever made.

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The layers are lovely, and super rich. A small piece is certainly enough.  Until later, that is.

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