Secret Recipe Club - Caramel Maple Pumpkin Pie Smoothie

A smoothie that is like "dessert in a cup"... I'm sold! and hooked on the blog I was assigned to for this month's Secret Recipe Club. I was assigned to Averie's blog, Love Veggies and Yoga. This was an incredible blog. Love veggies? Check. Love yoga? Check. A healthy living blog and one I am happy to start following.

This smoothie isn't really a "smoothie". It's thick, creamy, and rich. It very well could be a smoothie with more milk added in. I choose not to. I enjoyed this with a large spoon and two very eager taste testers. This was enjoyed by everyone. It is what I consider to be the best part of the pumpkin pie... the filling and whipped cream. It was suggested that this would be perfect served with some graham crackers for dipping. I can't wait to make this again and again.

I think this would even be a great dessert idea for Thanksgiving if you're not the traditional pumpkin pie kinda folks. This dessert is dressed up with a big ol' scoop of whipped cream, drizzled with caramel sauce, and sprinkled with pumpkin pie spice and cinnamon. Beautiful presentation and dinner guest worthy.

Caramel Maple Pumpkin Pie Smoothie 

Love Veggies and Yoga

Makes 1 Serving

Stars of the Show:

• 1/2 cup frozen pumpkin puree
• 1 medium banana, frozen, cut into chunks
• 1 tbsp maple syrup, or to taste (optional)
• 1 tbsp caramel sauce, or to taste (optional)
• 1 tbsp brown sugar, or to taste (optional)
• 1/8 tsp pinch pumpkin pie spice
• 1/8 tsp cinnamon, or to taste (optional)
• pinch of other seasonings such as nutmeg, ginger, allspice, cloves, or to taste (optional)
• 1/8 tsp vanilla extract, or to taste (optional)
• splash of milk, cream, nut milk, water (optional and only use as needed if you need something to help get the blending process going if your mixture is too thick otherwise)

And Action:

Combine all ingredients into a blender and blend well. Serve immediately. Optional: Garnish with whipped cream, caramel sauce, and a sprinkle of pumpkin pie spice or cinnamon.

Haven't had your fill of pumpkin yet? Check out what else Averie has:

• Pumpkin Spice Latte
• Pumpkin Peanut Butter Oatmeal Bars
• "Pumpkin" Board on Pinterest

Thank you Averie for the great recipe and for letting me have a peak into your kitchen!

Secret Recipe Club - Sopapillas

This month's Secret Recipe Club blog assignment was, Miz Helen's Country Cottage. This blog was new to me and I am glad that I was assigned to this one. Southern cuisine has become an interest of mine since I moved here to Texas 4 years ago.

Helen has been cooking out of the cookbook, The Homesick Texan. I have drooled over her Dallas Gas Station Pork Tacos, Austin Style Black Beans, and the Sopapillas.

The decision for what I wanted to make wasn't a hard one for me. After having dinner with a close friend one night out at a favorite Mexican restaurant and being too stuffed for dessert I went home without having any. Sopapillas are a classic Mexican dessert and one that tempts me every time I go out to eat.

I thought about Sopapillas and when Helen had posted her recipe I knew that the decision had been made for me.

Working with yeast is no longer a fear for me. I don't fear frying anymore either. What could possibly go wrong?

First of all, I ran out of flour, took a suggestion to let the dough rise in a way that was never done before (on the stove after the oven had been on at a very high heat) which caused my dough to cook on the bottom, cutting the dough into triangles, and then not using enough oil to allow them to puff.

How did this project turn out?

Amazing!!! The mix of all-purpose / whole wheat flour was a good balance making me believe I was making a healthier treat. Haha! The dough that had been cooked was easily separated from the soft stuff and discarded. Come to find out triangles and squares taste the same. Haha! Although they didn't puff like a Sopapillas should the texture was like a doughnut instead. Sprinkled with cinnamon sugar and drizzles with honey they were a fantastic dessert.

Itty Bitty and I enjoyed this recipe and will be making this again. Yummy!

If you want to get in on the fun with this group head over to the Secret Recipe Club website and join.

Sopapillas

Miz Helen's Country Cottage

Makes about 24

Stars of the Show:

• 1 packet of yeast
• 1 1/2 cups warm water
• 4 cups all-purpose flour, plus more for kneading - I used 3 1/4 cups all-purpose flour and 3/4 cup whole wheat flour.
• 1 tablespoon granulated sugar
• 1 teaspoon kosher salt
• 1 tablespoon unsalted butter, melted
• vegetable oil , for frying
• 2 tablespoons granulated sugar (for the topping)
• 2 tablespoons ground cinnamon (for the topping)
• honey to taste

And Action:

Mix the yeast with the warm water and let it sit for 5 minutes, Meanwhile, combine the flour, sugar, and salt, Add the melted butter to the yeast and then slowly stir the liquid into the flour mixture. Mix until well combined. Knead the dough for 3 minutes until it is smooth and elastic. Cover and let rise in a greased bowl for 1 hour, or until dough is doubled in size.

After dough has risen, punch it down on a floured surface; then roll it out into a 1/4 inch thick rectangle. Using a knife or pizza cutter, cut out 3 inch squares and then cut squares on the diagonal into triangles.

Heat 3 inches of oil in a large pot or Dutch oven to 350 degrees. Fry two triangles of dough at a time in the oil for1 minute on each side. The dough should puff when it hits the oil. Drain the sopapillas on a paper towel, then sprinkle with cinnamon and sugar. Serve hot with honey.

Secret Recipe Club - Blueberry Muffins

This month for the Secret Recipe Club I was assigned the blog, From The Bookshelf. This is a new to me food blog and one that I am happy to have been introduced to.

I had no problem this month deciding what I was going to make. It was a toss up between Uncle Nicky's Gnocchi or Blythe Danner's Blueberry Muffins. The Blueberry Muffins won out when Sunday morning rolled around (yes, I know, big slap on the hand for being one of those Secret Recipe Club members who waits til the last minute to make and blog) and I only needed to run to the store to pick up some all-purpose flour and Itty Bitty and I were ready for breakfast.

The original recipe was out of ,My Father's Daughter, a cookbook by Gwyenth Paltrow. Because of Andrea's blog post I have now added this book to my list of must reads and will keep my eye out for it the next trip to the library.

These Blueberry Muffins were so incredibly easy to make and the flavor was outstanding. Andrea's addition of lemon zest gave these Blueberry Muffins a refreshing bite. Blueberries and lemon are a winning combination every time. They are light and fluffy and a great go to recipe.

Blueberry Muffins

From The Bookshelf

Makes 12 Muffins

Stars of the Show:

• 1 stick unsalted butter, melted and cooled
• 2 large eggs
• 1/2 cup whole milk - I used skim milk.
• 2 cups unbleached all-purpose flour
• 3/4 cup plus 1 tsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp kosher salt
• zest from 1 lemon
• 2 1/2 cup fresh blueberries, rinsed and dried - I ended up using 2 cups blueberries and mashing them.

And Action:

Preheat the oven to 375ºF. Line a 12 cup muffin tin with paper liners or spray well with cooking spray.

In a large bowl whisk the cooled butter, eggs and milk until everything is incorporated. In a separate bowl whisk the flour, 3/4 cup of sugar, baking powder and salt.

Pour the butter mixture into the dry ingredients and stir everything together until the batter is smooth and creamy.

Fold in the blueberries and lemon zest.

Fill each muffin cup about 1/2 full, dividing the batter evenly amongst all 12 cups. Sprinkle the muffin tops with the remaining teaspoon of sugar. Bake them for about 25 to 30 minutes, or until a cake tester comes out clean.

I'll be marking #1 off of my "Stir The Pot" page. 2 down, 23 to go.

Just a reminder: Don't forget to check out my giveaway for 5 bags of Food Should Taste Good chips You have until midnight on August 22, 2011 to enter. The winner will be announced the following morning. Best of luck y'all!







Secret Recipe Club - Asparagus Prosciutto Mushroom Saute

My assignment for July's Secret Recipe Club was for Chelsy's blog, Mangia. "Savoring one bite at a time." My pick for what to make wasn't hard at all. The day Amanda from Amanda's Cookin' gave out the blog assignments I raced over to Mangia and started looking around. One thing I noticed was that Chelsy doesn't blog often so I would check back every day anticipating if today was the day? One morning I was giddy when she posted a recipe for Asparagus Prosciutto Mushroom Saute and couldn't get it out of my head. Pasta dishes make me giddy and this recipe did not let me down.

I did have a hang up. Bad produce. Rather than making Asparagus Prosciutto Mushroom Saute I ended up with no mushrooms or shallots. While I think this pasta dish would have been even better with both of those ingredients I don't think the flavor suffered any. Next time however I would like to try it with the mushrooms and shallots. This is a repeat worthy meal.

Recently I was gifted with a boxed set of oil and vinegar from Sotto Voce. A Spicy Garlic Olive Oil and Garlic and Pepper Balsamic Vinegar. Because this recipe called for both olive oil and garlic I figured I couldn't go wrong with trying out my new olive oil. I was right. You can get your hands on this olive oil by going to the website and ordering some or visiting Seattle's Pike Street Market. It added a little heat to the dish for a nice kick.

Prosciutto and asparagus was sauteed in the olive oil, butter, and garlic and then tossed with pasta, fresh basil, and Parmesan cheese. The salty prosciutto added great flavor and paired well with the asparagus and gave a nice crunch to the pasta.

Per Chelsy make sure you enjoy this with a glass or two of wine. You won't be disappointed with this recipe. Please head over to Mangia and tell her hello and check out all of the yummies from her kitchen.

Asparagus Prosciutto Mushroom Saute

Mangia

Makes 4 Servings

Stars of the Show:

• 1 tbsp olive oil - I used Sotto Voce's Spicy Garlic Olive Oil.
• 1 tbsp unsalted butter
• 1 tbsp garlic, minced
• 1 shallot, finely diced - My shallot was no good. Pouty lip.
• 2 pieces of prosciutto - I used dry aged prosciutto that was already cubed. About 1/4 cup worth.
• 1/2 to 1 cup sliced mushrooms - My mushrooms were mushy. Pouty lip. Again.
• 1 bundle of asparagus spears
• 1/4 cup Bottega Petalo Moscato Sparkling Wine - Any good sweet wine will work. However, Chelsy highly recommends this both for the recipe and for drinking. I used sauvignon blanc. I know, not a sweet wine but it's what I had on hand.
• 1 tbsp fresh basil for garnish
• 1/4 cup grated Parmesan cheese for sprinkling
• 1/2 lb pasta of choice

And Action:

Boil pasta according to package directions.

Heat saute pan over medium high heat.

Add the olive oil, butter, and garlic and heat for 30 seconds or just until the butter begins to bubble and garlic begins to cook.

Add shallot and continue to cook for 30 seconds.

Add the prosciutto and cook for 30 seconds.

Add the mushrooms and cook until the mushrooms have cooked all the way through and mushrooms become a dark shade of brown, about 3-4 minutes.

Add asparagus and mix all ingredients well. Cover with a lid and let cook for 3-4 minutes or until the asparagus is cooked to your liking.

Add wine and simmer for 2-3 minutes.

Add the drained pasta and toss. Garnish with the basil and grated Parmesan cheese. Serve immediately and enjoy!

For a chance to win 2 boxes of cookies from Enjoy Life head over to Healthful Pursuit and enter the giveaway.

Secret Recipe Club - Chocolate Chip Cookies

I am a new member to the Secret Recipe Club.  I am beyond giddy to be a part of this group. You too can join. Just click Secret Recipe Club.  Not knowing exactly what to expect I was anxious when waiting for my first blog assignment.

When I had checked my email one morning I was thrilled when I had seen that Amanda from Amanda's Cookin' had sent me my first blog assignment to recreate a recipe from. I immediately went to the blog and it was love at first sight.

For my first month as a member of the Secret Recipe Club I don't think I could have received a better blog to choose a recipe from.

Once A Month Mom.  "Helps fill your freezer by creating monthly menus using seasonal recipes." That is a concept I can get behind.

Everyday I would go to my bookmarks and click on the link to see what's new. I had a hard time deciding what recipe to try. I decided on Chocolate Chip Cookies. I needed a recipe I could make for a "Thank You" and an "I'm thinking about you" to two of my neighbors. I have a neighbor who regularly brings us fresh lettuce and another who lost his wife 4 years ago and doesn't know his way around the kitchen and has a major sweet tooth. What better way to show I care than with a batch of fresh baked Chocolate Chip Cookies?

These Chocolate Chip Cookies were unlike any I had ever made before. In the ingredients list was a box of Jello Vanilla Pudding Mix. What?!? I couldn't wait to see how these would turn out. I'm not much of a cookie person but when they are fresh out of the oven I can't resist two or three.

Because I was preparing these with the intent on giving them to others and it being a new recipe I had cooking anxiety. My first batch I second guessed myself on if they were done and ended up burning the bottoms. The second batch I didn't leave in long enough and were still doughy on the inside. Finally I had it figured out by the third batch. 9 minutes. No more, no less.

Fresh out of the oven these Chocolate Chip Cookies had a slight crunch on the bottom and were soft on the inside. Itty Bitty and I each sampled a cookie and the rest went to the neighbors. What a surprise! Both of my neighbors' eyes lit up and they were well received even for it being around breakfast time. One exclaimed, "Perfect timing to go with my coffee."

Because you can freeze the dough balls, thaw, and then bake, this recipe makes for a perfect last minute dessert to take to a get together, for a bad day pick-me-up, or to share with loved ones.

Chocolate Chip Cookies

Pam at Once A Month Mom

Makes about 4 Dozen

Stars of the Show:

• 1/2 cup butter
• 1/2 cup butter-flavored shortening
• 3/4 cup white sugar
• 1 cup brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 1 teaspoons salt
• 1 teaspoons baking soda
• 1 (3.4 oz.) box vanilla pudding mix
• 2 1/4 cup flour
• 1-2 cups chocolate chips, depending on your taste

And Action:

Cream together butter, shortening, sugars, eggs, and vanilla. Add flour, salt, baking soda, and pudding mix. Mix well, then stir in chocolate chips.

Place by teaspoonfuls on an ungreased cookie sheet. Bake in a preheated 350F oven for 8-10 minutes or until edges are lightly browned.

Cool a bit and enjoy with a glass of ice cold milk.

To Freeze: After baking, you can cool the cookies and then place in a freezer bag or container, then freeze. OR, if you enjoy a freshly baked cookie, place the dough or shaped balls in a freezer bag or container and freeze. Then when you are ready to bake, thaw the dough, shape into balls, and bake as above.