Curried Pumpkin Soup

 CURRIED PUMPKIN SOUP

Based on the recipe found here.

3 Tbsp. olive oil

2 medium onions, diced

3 garlic cloves, minced

1 12-oz canned pumpkin

1 medium butternut squash seeded, peeled, and cubed

2 Tbsp. curry powder

1/2 tsp. nutmeg

1/2 tsp. ground ginger

1 tsp. salt

1/2 tsp. black pepper

6 c. vegetable stock

1/2 c. coconut milk

Heat the oil in a large dutch oven or heavy soup pot, sauté onions until translucent, about 5 minutes. Add garlic and sauté for 2 more minutes. 

Prepare the butternut squash. Cube into 1-2” chunks. Add the pumpkin, squash, curry, nutmeg, ginger, red pepper, salt and pepper and stock. Stir and bring to a boil. Reduce to a simmer and cook until squash is tender and can be pierced with a fork, about 15-20 minutes.

Puree the soup in a food processor or blender. Return it to the pot. Add the coconut milk, additional salt and pepper, if needed, and heat over medium heat.

Sugar Cookies

 SUGAR COOKIES

Based on the recipe found here.

3/4 c. butter, softened

3/4 c. sugar

1 large egg, room temperature

2 tsp. vanilla

2-1/4 c. flour

1/2 tsp. baking powder

1/4 tsp. salt

In mixer combine butter and sugar. Mix on high for 2 minutes until smooth and creamy. Add egg and vanilla. Mix until combined, about one minute, scraping as needed. Whisk dry ingredients together and then add to the butter mixture until combined.

Dough will be relatively soft. If it is too sticky to roll out, add an additional tablespoon of flour. Roll into two even disks that are 1/4" thick. Place parchment under each disk and wrap with plastic wrap. Refrigerate for at least 2 hours and up to 2 days.

Cut into shaped. Bake at 350 degrees for 11-13 minutes or until lightly browned.

Cranberry Orange Scones

 CRANBERRY ORANGE SCONES

Based on the recipe found here.

2 c. flour

1/2 c. sugar

2-1/2 tsp. baking powder

1/2 tsp. salt

2 tsp. orange zest (about one orange)

1/2 c. unsalted butter, frozen

1/2 c. heavy cream plus one Tbsp divided

1 large egg

1 tsp. vanilla

1 heaping cup frozen cranberries

course Turbinado sugar

Whisk flour, sugar, baking powder, salt, and orange zest together in a large bowl. Grate the frozen butter and add it to the flour mixture. Combine with a fork or fingers until mixture is pea-sized crumbs.

In small bowl, whisk 1/2 c. heavy cream, egg and vanilla. Drizzle over flour mixture and add cranberries. Mix everything together just until moist.

Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife and cut into 8 wedges.

Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.

Heat oven to 400 degrees. Pull scones out of fridge and brush with 1 Tbsp cream and sprinkle with Turbinado sugar. Bake for 20-25 minutes until golden brown.

Pollo Fundido Sauce

 POLLO FUNDIDO SAUCE

Based on recipe found here.

4 oz. cream cheese, softened

1/2 c. sour cream

2-3 Tbsp. canned, diced jalapeños

2 Tbsp. milk

1/4 tsp. garlic powder

1/8 tsp. onion powder

1/4 tsp. salt

1/8 tsp. black pepper

Blend all ingredients together in food processor. Season with additional salt and pepper, if needed. Pour over burritos, sprinkle with cheese, and broil for 2-3 minutes.

Browned Butter Cinnamon Ice Cream

 BROWNED BUTTER CINNAMON ICE CREAM

Based on recipe found here.

6 Tbsp. butter

1 c. whole milk

1/2 c. sugar

1/2 c. brown sugar

pinch of salt

2 tsp. cinnamon

5 large egg yolks

2 c. heavy cream

In small saucepan, melt butter over medium-low heat. Continue cooking, stirring frequently, until golden brown. Watch carefully as it goes from browned to burned really quickly. Remove from heat and set aside.

Combine the milk, sugar, brown sugar, and salt in a medium saucepan over medium heat. Stir until sugar is melted and mixture is smooth. When it starts steaming and little bubbles appear around the edges, remove from heat. Add cinnamon.

Whisk the egg yolks together in a large bowl. immediately pour milk mixture in a small stream into the egg yolks, while whisking constantly.

Return egg and milk mixture to the saucepan and place over medium high heat. Cook mixture until it coats the back of a spoon, about 5 minutes, stirring constantly. Remove from heat and add the browned butter a little at a time while stirring. Strain, if desired. Stir in heavy cream and refrigerate for at least 4 hours or until thoroughly chilled. Freeze according to manufacturer's instructions.

Chicken Pot Pie

 CHICKEN POT PIE

Based on the recipe here.

6 Tbsp. butter

1 medium onion, chopped

2 medium carrots, thinly sliced

3 minced garlic cloves

1/3 c. flour

2 c. chicken broth

1/2 c. heavy cream

2 tsp. salt

1/2 tsp. black pepper

1 tsp. dried rosemary

4 c. shredded, cooked chicken

2 c. frozen mixed vegetables

1 double crust pie crust

In large pot, melt butter over medium heat. Sauce onion and carrots until soft (about 8 minutes). Add garlic and flour; stir constantly for 2 minutes. Add chicken broth and cream. Bring to a simmer and thicken to a gravy consistency. Add salt, pepper, and rosemary. Season to taste. Add shredded chicken and frozen mixed vegetables. Take off heat to let cool while preparing the crust.

Roll out bottom pie crust to a 12" diameter. Place in pie plate. Spoon filling into crust. Roll out top crust to 10" diameter. Place on top of pie filling and crimp edges. Cut 5 slits in top crust to allow venting. Wrap crust edges with foil.

Bake at 425 degrees for 30-35 minutes. Remove for last 10 minutes to brown. Let pie rest 10 minutes after removing from oven before cutting.

Slow Cooker Hot Chocolate

 SLOW COOKER HOT CHOCOLATE

Based on the recipe found here.

6 c. whole milk, divided

1/4 c. unsweetened cocoa powder

14-oz can sweetened condensed milk

2 c. heavy whipping cream

2 tsp. vanilla

2 c. semi-sweet chocolate chips

Scald 1 cup milk in small saucepan on medium-low heat. Gently whisk in cocoa powder.

In a 4-quart (or larger) slow cooker, combine sweetened condensed milk, whipping cream, vanilla, and chocolate chips. Then add the milk and cocoa mixture.

Cover and cook on low for about 2 hours, stirring often with a whisk to incorporate the chocolate chips as they melt.

This is VERY rich hot chocolate. But SO good!