Recipes

Pumpkin Pound Cake Recipe

493 · Sep 17, 2013 · 43 Comments

Pumpkin Pound Cake Recipe // Show of hands, who here is so ready for fall baking? I have been itching to try out the collection of pumpkin recipes that have been piling up on my counter, and what better time then now?

I dug through my box of random clippings and came out with one from Taste of Home that sounded too good to be true. Pumpkin pound cake… in a bundt pan.

I’ve had a bundt pan for years but it has sat in the back of my cupboard (in the original plastic) since day one, unused. I was a little ashamed and figured this would be the perfect reason to bust it out.

There is no better way to break in a new pan then with a pumpkin recipe!

Ingredients for Pumpkin Pound Cake

2-1/2 cups sugar

1 cup canola oil

3 eggs

3 cups flour

2 teaspoons baking soda

1 teaspoon Cinnamon

1 teaspoon nutmeg

1/2 teaspoon salt

1 can (15 ounces) solid-pack pumpkin

Directions

Preheat your oven to 350 degrees. Spray a bundt pan with non-stick spray. Set aside. Stir together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.

Whisk together your sugar, oil, eggs, and pumpkin. Fold in the dry ingredients and stir until combined. Pour into your pan and bake for 1 hour, or until a toothpick comes out clean.

If you were looking for your home to smell like fall, you’ve found the right recipe. My entire house smelled like pumpkin pie for days after I pulled this out of the oven. I topped it with a simple maple glaze, but it’s flavors stand on their own.

This is a great one to share with friends. Especially if you are home alone and might eat the entire thing all on your own (don’t judge).

You could even try making them in mini bread pans for a fun neighbor gift! Thanks Heather for letting me come by again!

Here are some more fabulous recipes from One Sweet Appetite

Roasted Garlic Butter // Recipe

590 · Sep 15, 2013 · 24 Comments

// Recipe for Roasted Garlic Butter //

I love garlic… like REALLY love garlic. The love affair became rather torrid & steamy when I discovered roasted garlic. The simple act of adding a little oil, salt, pepper with a little time in the oven transforms the normally sharp, rather harsh garlic into a sweet mellow bite. It still has all the flavor profiles of garlic, it's just garlic's soft, sweet, mellow cousin. It can be added to all kinds of dishes to add that garlic flavor. One of my favorite things to do is to make roasted garlic butter with the golden gems.

If you want to make the best garlic bread in the world… you need to take 30 minutes or so and make some roasted garlic butter. Spread it on bread and your mind will be blown. Here is how to make roasted garlic butter.

Ingredients for Roasted Garlic Butter

3 large heads of garlic

3 t extra virgin olive oil

salt & pepper

2 sticks of soft, unsalted butter

Instructions

Take three heads of garlic (I made a double batch, that's why I have six in the photos. Yea, it's that good!)

Cut the top off of each head and drizzle with olive oil and generously season with salt & pepper.

Wrap the heads of garlic in parchment and foil and place in a 375˚ oven for 30 minutes.

Remove from oven and let cool until you can handle the heads of garlic easily with your hands.

Gently squeeze the gloves of garlic out of it's skin.

Then add more salt & pepper and mash with a fork.

Next, place two sticks of softened, unsalted butter in a bowl and add all of the mashed garlic.

Fold the garlic into the butter. At this point you can serve the soft garlic butter on bread or veggies. You can even add a dollop onto a nice steak to add some flavor.

Last week, I made some Zuppa Toscana for dinner and added a little pat of butter to the bowl of soup after it was served and just that added little garnish took that soup to a whole new level. YUM!!!

You can store your roasted garlic butter in a air tight container for several weeks and always have it on had to add to a dish to make it extra special. Another night last week, I made some scrambled eggs for my husband before he rushed off to an evening meeting. I used the garlic butter rather than regular butter or bacon grease to prepare the pan for the eggs. Oh my stars…talk about tasty eggs!

I challenge you to find some creative ways to use your butter… I promise you, the uses are endless.

Zuppa Toscana // Easy Weeknight Dinners

6 · Sep 11, 2013 · 16 Comments

Easy Weeknight Dinners Recipe // My family LOVES potato soup of any kind. Routinely, when I ask what they would like for dinner, the very first thing out of the girl's mouth is… "potato soup!" Baked potato, potato cheddar corn chowder they will devour any of them, one of their favorites is Zuppa Toscana from the Olive Garden. We have been known to schlep it on over to Olive Garden just to have our fill of Zuppa Toscana on many occasions. That was until I found some copy cat recipes and started developing a knockoff of my very own. There is just something about the creamy broth salted with the spicy sausage and the pleasant surprise of the kale that just gets our engines a revving. We've even served it for Christmas Eve dinner a few times. Yep, we love it that much.

Every year when the air starts to crisp up with the promise of fall, the kiddos start asking for my version of Zuppa Toscana, so I thought I would share it with you today. I developed my recipe after a bit of research on copy cat recipes and it's quite a bit different than most copy cats, but it's one that we have fallen in love with. It's simple with easy to find, affordable ingredients so it's a perfect addition to your weeknight dinner line-up.

WhipperBerry's Zuppa Toscana

1 T extra virgin olive oil

1 T butter

1 lb bacon

1 lb sausage

1 large white diced onion

2 T garlic paste

1 1/2 t red pepper flakes

2 t salt

1 t pepper

4 large potatoes

4 – 6 cups water ( just to cover the potatoes)

24 oz. (2 cans) evaporated milk

3 cups kale

salt & pepper to taste

Parmesan cheese for garnish

Instructions

Add oil & butter to large soup pot and place over medium high heat. Add bacon that has been cut into small strips. Lower the heat to medium and cook until bacon is cooked through. This may take 10-15 minutes. Remove bacon and fat from pot and set aside the bacon. Add the sausage to the pot and season with red pepper flakes, salt & pepper. Once the sausage has browned add the diced onions and cook for 4-5 minutes until the onions are nice and soft.

While the bacon and sausage are cooking, peel and cut the potatoes into bite sized pieces. Once the onions are soft, add the garlic paste and cook for another minute then add the potatoes to the pot and cover with water. Place the stove on high and bring to a boil. Once the pot is boiling lower the heat a bit and let simmer for 15-20 until the potatoes are soft. Turn off heat and add the two cans of evaporated milk and return to a medium heat. Watch your temperature carefully, you don't want to boil it at this point.

Wash, dry and roughly chop the kale and add to the soup. Continue to cook at a low simmer for another 5 minute until the kale has softened a bit. Check your seasoning, add more salt and pepper if needed. Remove from heat and serve. We like to add some shaved Parmesan cheese on top along with the bacon pieces from earlier. Serve with some crusty garlic bread and enjoy. To me, this dish is the ultimate Italian comfort food.

Fall is the celebrated start to the soup, chowder, stew and chili season… what's your family's favorite recipe?

Hamburger Soup // Easy Weeknight Dinners

2 · Sep 3, 2013 · 19 Comments

Easy Weeknight Dinners // Well Whipperberry friends, it's September and I think it's safe to say that almost all of us are back to the school routine, no? We are here, and I have to say that I really love this time of year!

I love it even though for so many of us this means weeknights filled with activities, sports and rushed evenings. And this can also mean that dinners can be a challenge, but they don't have to be! With a little planning and some healthy ingredients, you can have hearty and delicious meals on your table in no time!

I actually think I love meals the most! Hearty. Fall. Meals. Yes, please! So today, it's all about fall. Fall and great dinners!

This Hamburger Soup is the perfect weeknight meal. It's chock full of yummy seasonal vegetables and meat. This recipe is also great because it makes a big batch, which means that you can serve half now, and freeze half for later! ~ happy dance ~ Or use the leftovers in thermoses for the kids lunches. Now we're talkin!

Ingredients: 1 1/2 to 2 lbs of ground beef 1 onion, chopped finely 1 – 28 oz can of diced tomatoes 2 cups water 3 – 10 oz cans of consomme 1 – 5 oz can of tomato paste 5 carrots, chopped finely 4 celery sticks, chopped finely 1 bay leaf 1 tsp thyme salt & pepper to taste Instructions:

In skillet, brown the ground beef and onions. Then drain.
In a soup pot, combine all of the ingredients, including the cooked ground beef.
Simmer in a covered pot for at least 1 1/2 to 2 hours, making sure to stir it occasionally.

Deeeeelish!

Serve with crusty bread or crackers and cheese! Now tummies are full and everyone is happy! 🙂

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For more delicious fall meal ideas, come on over!

Sweet & Sour Meatballs | Creamy Chicken Stew | Classic Meatloaf

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Have a delicious day!

Recipes

Ingredients for Pumpkin Pound Cake

Directions

Here are some more fabulous recipes from One Sweet Appetite

Ingredients for Roasted Garlic Butter

Instructions

WhipperBerry's Zuppa Toscana

Instructions

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