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Category Archives: Autumn

Soft Pumpkin Gingersnap Cookies

12 Thursday Nov 2015

Posted by Vanalee in Autumn, Cookies

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IMG_5984

Autumn deliciousness!

Ingredients:

½ cup of butter, at room temperature
1 cup granulated sugar, plus more for rolling the cookies
½ cup of pumpkin puree
¼ cup of molasses
1 large egg
1 teaspoon vanilla extract
2 ⅓ cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt

Method-

1. In the bowl of a mixer, beat the butter and sugar together until creamy. Add the pumpkin, molasses, egg, and vanilla extract, mix until combined.

2. In a medium bowl, whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and mix until combined. Refrigerate cookie dough for one hour. The dough can remain in the refrigerator for up to three days.

3. Preheat oven to 350° F. Line a baking sheet with parchment paper. Place about 1/3 cup sugar in a small bowl. Roll tablespoon-sized balls of dough in sugar until well coated and place on prepared baking sheet– 2 inches apart. Bake for 10–12 minutes, or until cookies look cracked and set at the edges. The cookies will still be soft. Let the cookies cool on the baking sheet for a few minutes after removing them from the oven, then move them to a wire rack to cool completely.

Toffee Dip for Apples

03 Tuesday Nov 2015

Posted by Vanalee in Autumn, Desserts

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This is a wonderful fall treat…I love it with apples!

Ingredients-

1-8 oz package cream cheese
1/2 package Heath Bits (or you can chop up English Toffee bars instead 1/2 cup mini chocolate chips will work, too)
1/4 to 1/2 cup brown sugar (depends on how sweet you like it)

I put everything in the bowl of my stand mixer and use the paddle attachment to combine everything. (I’m lazy like that) A great dip for sliced apples, pretzel rods or graham cracker sticks.

Apple Pumpkin Muffins

16 Wednesday Sep 2015

Posted by Vanalee in Autumn, Breakfast, Muffins

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Fall is in the air…somedays! These sound yummy…

Ingredients-

Muffin batter-
2 1/2 cup flour
2 cup sugar
1 teaspoon soda
1/2 teaspoon salt
1 tablespoon pumpkin pie spice or a combination of cinnamon, nutmeg and cloves
2 eggs, beaten
1 cup pumpkin
1/2 cup melted butter
2 cup finely chopped apples

Streusel Topping-
2 /3 cup flour
1/4 cup unsalted butter, melted
1 teaspoon cinnamon
1/3 cup light brown sugar
1 tablespoon granulated sugar

Method-
Whisk the flour, sugar, soda, salt and spices together and set aside. Then combine the eggs, pumpkin and oil together. Stir in the flour mixture until just combined. Gently fold in the chopped apples. Using 1/4 measuring cup or scoop fill muffin cups. Mix all the streusel ingredients together until well combined and crumbly. Sprinkle the streusel on top of each muffin and light press it down so it will stick. Bake at 350 degrees for 18-20 minutes and test with a toothpick.

Apple Streusel Muffins with Glaze

03 Thursday Sep 2015

Posted by Vanalee in Autumn, Muffins, Talking Food

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IMG_5785Sally’s Baking Addiction has some great recipes.

I prepared many of the ingredients the night before I needed these. I made the crumb topping and stored it in a plastic container on the counter. I really like fresh muffins and didn’t want to bake them the night before, but needed them to come together quickly in the morning. I measured out the two sugars and left them in my Kitchen Aid overnight. I measured all the dry ingredients and combined them with a whisk. I measured out the sour cream that I used in place of the yogurt and stored in the refrigerator.

Ingredients:

CRUMB TOPPING

  • 1/3 cup (67g) packed light or dark brown sugar
  • 1 Tablespoon (15g) granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup (60g) unsalted butter, melted
  • 2/3 cup (84g) all-purpose flour

MUFFINS

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, room temperature preferred
  • 1/2 cup (120g) yogurt1
  • 2 teaspoons vanilla extract
  • 1 and 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup (60ml) milk (any kind)
  • 1 and 1/2 cups peeled, chopped apple (2 small apples)

GLAZE

  • 1 cup (120g) confectioners’ sugar
  • 3 Tablespoons (45ml) heavy cream (or milk for a less creamy texture)
  • 1/2 teaspoon vanilla extract

The next morning I preheated the oven to 425 degrees.

First, I chopped the apples and set them aside.

Then I put the butter in my mixer with the sugars and combined them using the paddle attachment. I didn’t take time to soften the butter and usually don’t, my Kitchen Aid is the pro model and it powerfully softens butter in no time. I do think that I could leave the butter out to soften overnight except in the warmest weather.

Next I added the eggs, vanilla and yogurt/sour cream and mixed until everything was well combined. With the mixer running on the lowest speed I added the flour mixture a cupful at a time alternating with the milk. I added the flour quite quickly. I don’t want to run the mixer on too high of a speed or for too long. The gluten becomes activated and the texture of the muffins is not as good if baked goods are beaten for too long and at a high speed.

Finally, I stirred in the chopped apples by hand.

Line a muffin pan with muffin papers. Using my 1/4 cup scoop I filled each one. Then I put about 1 tablespoon of the crumb mixture on each muffin and pushed it down lightly. I had a lot of crumb mixture leftover. It’s my favorite part so next time I think I will either get the taller bakery type papers or put a little less batter in each cup so I can use 2 tablespoons of the crumb mixture per muffin.

****Bake for 5 minutes at 425 degrees and then lower the heat to 350 degrees and bake for an additional 12-15 minutes. It all depends on your oven. I took mine out at 12 minutes. Test them with a toothpick.

I completely forgot to drizzle them with the glaze and they were still very yummy.

Crumb topping: In a medium bowl, combine both sugars, the cinnamon, and melted butter. Using a rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.

Make the glaze: whisk all of the ingredients together and drizzle over warm muffins.

Make ahead tip from Sally’s Baking Addiction: Muffins stay soft, fresh, and moist at room temperature for up to 5 days. Muffins freeze well for up to 2 months. Thaw overnight in the refrigerator and heat up (if desired) before enjoying.

IMG_5786

 

Ally’s Pumpkin Apple Gingerbread

04 Tuesday Dec 2012

Posted by Vanalee in Autumn, Cakes, Desserts

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Ingredients-

3 1/2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 cup (2 sticks) butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
4 eggs
1 3/4 cup pumpkin (15 ounce can)
1 large baking apple peeled and shredded (I use a Granny Smith apple)
1/2 cup molasses
Powdered sugar

Method-

Combine flour, baking powder, baking soda, salt and spices in a bowl.

Beat butter, granulated sugar and brown sugar in a large mixer bowl until light and fluffy. Add eggs two at a time, beating well after each addition. Mix in apple, pumpkin and molasses. Gradually mix in the flour mixture.

Spoon batter into a well greased and floured 12 cup fluted tube pan.* Bake in a preheated  350 degree F oven for 1 hour or until a wooden pick inserted in the center comes out clean. cool in pan on a wire rack for 10 minutes and remove from pan. Dust with powdered sugar. Serve warm. Makes 12 servings

*Note- recipe can also be made in a 13 X 9 inch baking pan for 40 – 45 minutes.

Chicken Pot Pie

19 Wednesday Sep 2012

Posted by Vanalee in Autumn, Casseroles, Chicken, Comfort Food, Freezer meals, Main Dishes, Nostalgia

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This recipe is great for freezing. I put the filling in my Emile Henry Gratinee bowls, top with crust and put the whole thing in a freezer bag. Once they are frozen the dishes can be stacked to take up less space. I can get 4 or 5 individual servings from this recipe. Sometimes I double it so I can have extra to freeze.

Crust:

1 cup all purpose flour
1/2 cup grated Parmesan cheese
salt
8 tablespoons unsalted butter, chilled, cut into small pieces
3-4 tablespoons milk

Filling:

2 tablespoons unsalted butter
1 large onion chopped
1 large carrot chopped
2 large potatoes
3 tablespoons all purpose flour
2 cups chicken broth
2 cups cubed cooked chicken
1 cup peas (fresh or frozen)
1 cup half and half
1 teaspoon dried tarragon
salt and pepper to taste

To make the crust, stir the flour, Parmesan, and salt together in a bowl. Using a pastry blender or two knives, cut the butter into the flour mixture until it looks like coarse meal. Pour in 3 tablespoons of milk and mix quickly with a fork until moistened. If the dough is dry add one more teaspoon of milk. Gather the dough together and wrap in plastic wrap and chill in the refrigerator while you make the filling.

To make the filling, melt the butter in large non-stick pan. Add the onion, carrot and potatoes and cook, stirring, until the onion is softened. Add the flour and stir for one minute until the vegetables are coated. Stir in the broth. Bring to a boil and reduce the heat and simmer until slightly thickened, about 3 minutes. Stir in the peas, half and half and tarragon. Simmer about five more minutes. Season to taste with salt and pepper. Spoon the filling into a deep 2 quart baking dish.

On a lightly floured surface, roll out the dough to fit the inside dimensions of the baking dish. Trim off any rough edges. place the dough on top of the filling. Bake in a 400F degree oven until the crust is golden brown, 35-40 minutes.

Bite Size Apple Pies

09 Sunday Oct 2011

Posted by Vanalee in Autumn, Desserts

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I have been checking into Pinterest about once a day and Teigan had pinned these. They look so yummy for a fall desert. I’ll add a photo once I make them. You can see a photo of them here Cookin’ Up North

Bite Size Apple Pies

1/2 c. sugar
2 tsp. cinnamon
1 pkg. (14.1 oz..} refrigerated pie crust
3 tbsp. melted butter, divided
2 medium tart apples peeled and each cut into 8 wedges

In a small bowl, combine the sugar and cinnamon, set aside 1 Tbsp. On a lightly floured surface, unroll the pastry. Brush with  2 Tbsp. melted butter, sprinkle with remaining sugar mixture.

Cut each sheet into 8 one inch strips, about 8 in. long. Wrap one strip around each apple wedge, placing sugared side of pastry against apple.

Place on parchment paper lined baking sheet. Brush tops with melted butter and sprinkle with sugar mixture. bake at 425 for 13-15 minutes or until pastry is golden brown. Serve warm. Makes 16.

Stuffing Muffins

14 Saturday Nov 2009

Posted by Vanalee in Autumn, Thanksgiving

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I found this recipe in either the New York Times or the LA Times while I was waiting for my flight to Tokyo. I have never really liked the mushy stuffing that is baked inside the turkey and in recent years have started stuffing my turkey with oranges and onions. I prefer the crunchy stuffing edges when it is baked in a casserole dish. I think that these stuffing muffins are a fabulous idea because they would have crunchy tops and sides and it’s also a great way to control portion size. This recipe sounds really good with the pears, but I think it’s a great idea for any stuffing recipe including mine for which there is no recipe.

1 large loaf firm white bread
1 lb mushrooms
1/2 lb pancetta, diced small
10 T butter, plus a little extra for buttering the muffin pans
1 large onion chopped
1/4 cup minced green onion
Salt and freshly ground pepper
2 1/3 cups turkey stock (I will use chicken broth)
3 1/2 cups diced fresh pears
1 teaspoon sugar
1 1/2 tablespoons finely chopped fresh thyme or 1 1/2 teaspoons dried thyme
1/4 cup minced chives
1/3 cup fresh Italian parsley, chopped

Tear bread in to bite size pieces and allow to dry for 24 hours.

Cook the pancetta until done and set aside. Melt the butter In a large pan and cook the onions, pears and the mushrooms until they just start to soften. Turn off heat and add the sugar, thyme, chives and parsley. Stir in the turkey stock and pancetta, pour over the bread and mix until well combined.

Butter two 12 cup muffin pans and pack each cup with stuffing. Bake 20-30 minutes in a 375 degree oven.

Makes 24 muffins

Apple Breakfast Cake

08 Thursday Oct 2009

Posted by Vanalee in Autumn, Breakfast, Institute Treats

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This is a recipe that I got from the Simply Recipes Blog. I made it today and it is really good.
Serves 6
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup sugar
1 teaspoon ground cinnamon
5 1/2 tablespoons unsalted butter, at room temperature
1 egg beaten
1/2 cup milk
1 medium baking apple, peeled and sliced

Preheat oven to 375 degrees. Grease a 9 inch square or round baking dish with a 4 cup capacity.

Sift together the flour, baking powder and salt. In a separate bowl combine 1/3 cup sugar with the cinnamon and set aside.

In the bowl of an electric mixer, cream the butter with the remaining 1/3 cup sugar. Beat in the egg until well blended. Add the flour mixture in three additions, alternating with the milk, beating until just combined.

Spread half the mixture in a baking dish. Lay the apple slices on the batter so they just cover the batter. Overlap them if necessary. Sprinkle the apples with half of the cinnamon-sugar mixture. Spread the rest of the batter over the apples. Sprinkle the remaining cinnamon-sugar on the top.

Bake the cake for 25 minutes or until golden brown and apples start to bubble at the edges.

Cokie Colton’s Pumpkin Ribbon Cake

08 Thursday Oct 2009

Posted by Vanalee in Autumn, Cakes, Desserts

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Preheat oven to 350 degrees. Prepare a Bundt pan by spraying it lightly with Pam.

Cake
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1 1/2 cups sugar
3/4 cup butter
3 eggs
3/4 cup pumpkin
1/2 cup milk
1 teaspoon vanilla

Ribbon
1- 8 ounce package cream cheese
1/4 cup sugar

Pour half of the batter into the prepared pan and spoon ribbon on the top. Pour on remaining batter.

Bake at 350 for 50-60 minutes

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