I am definitely not Betty Crocker in the kitchen, so it’s a good thing for me that my husband enjoys cooking, and even more fortunate for me… he is an amazing cook! I have been getting much more comfortable trying out my newlywed skills in the kitchen, and I especially don’t mind when I’m exploring a new recipe cause then my hubby would never know if I screwed it up or not! I have a few cook books at home, but of course they’re collecting dust since I generally turn to online suggestions such as cooks.com and of course the woman who makes it look so easy, Rachael Ray! I actually prefer getting recipes from my family and friends, so now that we’re enjoying the season’s fall foods, and (dare I say it!?) rapidly approaching the holidays, I wanted to share some of my fall fav’s with you, and I hope that you will do the same!
Let’s begin with Numero Uno: The Cocktail!
Pumpkin Pie Martini: Here’s my new BFF, and I hope she will be yours too!
- Ice cubes
- 2 ounces (1/4 cup) vanilla vodka
- 2 ounces (1/4 cup) crème de cacao
- 1/4 cup heavy cream
- 1 teaspoon pumpkin pie spice
- Whipped cream, for garnish
1. Fill a cocktail shaker halfway with ice cubes. Add the vanilla vodka, crème de cacao, heavy cream and pumpkin pie spice and shake well.
2. Dip the rims of 2 martini glasses into a bowl of whipped cream. Strain the cocktail into the glasses and indulge!
Servings: 2 / Prep Time: 5 Minutes
Ginger Pumpkin Bread: Excellent for breakfast or dessert!
1 ½ sticks melted butter (12 tablespoons)
2 ½ cups flour
2 tsp. baking powder
2 tsp. ground ginger
1 tsp. salt
1 cup granulated sugar
1 cup packed brown sugar
1 can canned pumpkin (15 oz.)
Sugar glaze (optional, see below)
1. Preheat oven to 375 degrees. Butter and flour two 8 1/2 x 4 1/2 loaf pans (or spray with Baker’s Joy). In a medium bowl, whisk together flour, baking powder, ginger and salt. In a large bowl, whisk together both sugars, pumpkin, melted butter, and eggs. Add flour mixture and stir until just combined.
2. Divide batter evenly between the loaf pans. Bake 45-50 minutes, until a toothpick inserted in center of loaves comes out clean. Let cool ten minutes and invert loaves onto a cooling rack to cool completely.
3. Once cool, glaze if desired. Combine 1 1/2 cups confectioners sugar with 2 – 3 tablespoons of water in a liquid measuring cup. Stir until glaze is smooth and thick, with no lumps. Drizzle over loaves and let set 15 minutes prior to serving.
Makes 2 Loaves
Butternut Squash Casserole: Don’t knock this one till you try it!
- 1 butternut squash
- 1 cup white sugar
- 1 1/2 cups milk
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2 tablespoons all-purpose flour
- 3 eggs
- 1/4 cup margarine, melted
- 1/2 (16 ounce) package vanilla wafers, crushed
- 1/2 cup margarine, melted
- 1 cup brown sugar
- Preheat oven to 425 degrees F (220 degrees C).
- Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. Cut in half, scoop out seeds and cube. Bring a large pot of water to a boil. Add squash and cook until tender, about 15 minutes. Drain and mash.
- In a 9×13 inch casserole dish combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted margarine.
- Bake in preheated oven for 45 minutes, or until set.
- In a medium bowl combine crushed vanilla wafers, 1/2 cup melted margarine and brown sugar. Crumble over top of cooked casserole and return to oven to brown.
Prep Time: 15 Minutes /Cook Time: 1 Hour
Looking for new ideas for dinner or party hosting? Here’s another favorite recipe site to check out!
We would love to hear from you, please share some of your fall favorites with us as a comment.
*Recipes from Rachel Ray and allrecipes.com