Pumpkin Spiced Waffles

Pumpkin spiced waffles...  I saw this video playing over and over on my news feed the other day.  One of those brainwashing, your are going to make them and you are going to like them videos.  You don't know how it keeps getting to the top of your events.  It certainly isn't because you have liked the post, then left a comment, added a suggestion, and replied to another opinion of the matter.  No I am sure that is not the case.  Anyways I just happened to wake up this morning with the sky still half asleep.  It is a overcast day!! We pumpkin spice lovin weirdos don't like anything better than a overcast  day the first few days of fall.  It plays into our warped fall fantasy that summer is really really over and that the fall foliage is just around the corner, also giving the false sense that it is chilly outside!  So with it being a Saturday morning which means breakfast with out a doubt has to be cooked and it has to be awesome, I decided to make this recipe.  Waffles are a delicacy in my house.  When I want to act like I have my life together I make waffles!  The recipe has several ingredients.  All important to the cause of course.  They are delicious.  That is all I got.    

Pumpkin Spiced Waffles

Mix dry ingredients and set aside.

1 ½ Cup flour
½ tsp baking soda
1 TB baking powder
dash of salt
1Tb cinnamon
1 tsp ginger
½ tsp all spice

Mix wet ingredients adn then add to dry ingredients until combined.

1 cup pumpkin puree
2 eggs
4 TB butter
1 cup milk
¼ cup brown sugar

Add ½ cup of batter to hot waffle iron and cook accordingly.

7up Biscuits

So when I was a kid the best thing in the world was biscuits and honey from Popeyes.  Not only me, but my sisters and parents too!  We could have cared less about a big box of hot crispy chicken, just pass the biscuits!  I haven't conquered biscuits yet in my life.  I think I try to go in there too careless and rustic and use my hands too much like my grandma or great grandma might would have done.  Ya I don't work like that!  I am the stickler that is very precise with recipes.  I like measurement and when baking I love to weigh my ingredients....  A lot of Grandmas are shaking their head at me right now.  I know that is why I stink at making biscuits I am thinking way to hard about the process.  Fortunately I found this recipe! If you and your family love biscuits then please put this one in the recipe box!     

7up Biscuits

4 Cups bisquick

1 Cup sour cream

1 Cup 7up

1 Stick unsalted butter

Melt butter in a 475 degree oven.

Cut in 1 cup of sour cream to 4 cups of bisquick, then add 1 cup of 7up or sprite.  Once all the flour is no longer visible take out of the bowl and onto a bisquick covered counter top and sprinkle more on the top of the dough as well.   No rolling pin required, press the dough down until it is about 1 inch thick then using a *biscuit cutter cut out as many rounds as you can.  Place in the prepared baking dish and bake for 20-25 minutes until golden brown. 

* They taste the same no matter what and my Husband doesn't care if they are ugly so I use a medium size scoop to scoop the dough into the pan.  

Sugar & Spice Pumpkin Scones

I am a Pinterestholic and I don't care who knows it, especially when I find recipes like this.  You know the kind,  very catchy picture and mouthwatering description.  I just couldn't pin it and forget it, so I woke up this morning and made it.  Tis the season for pumpkin and it hasn't quite wore out it's welcome in my home yet.  The recipe is very simple and it is not too sweet.  Perfect with a hot cup of joe in the morning.  The doozie is honestly the cinnamon glaze drizzled over it!

Sugar & Spice Pumpkin Scones

1 Cup whole wheat flour
1 Cup AP flour
⅓ Cup sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp cream of tartar
½ tsp salt
1 TB cinnamon
½ tsp nutmeg

1 stick cold butter cubed

½ cup pumpkin puree
1 egg
1 TB milk

Sugar & Spice Topping
3 TB sugar
1 tsp cinnamon

Cinnamon Glaze
1 Cup powder sugar
1 tsp cinnamon
¼ tsp nutmeg
3 TB milk

Preheat oven to 350

In a medium size bowl mix together flours, sugar, powder, soda, tartar, salt, cinnamon and nutmeg.  Add cold butter and mix using a pastry blender until resembles course sand.

In a small cup add ½ cup of pumpkin puree, 1 egg and 1 TB milk.  Mix well and add to dry ingredients mixing only until blended and all the flour is no longer visible.  Knead the dough 5 times to make a uniform ball.  Place on Pampered Chef stone baking sheet and press down until a round disk about 8" across is achieved.  Gently brush the water on the top of the dough and sprinkle with sugar and spice mixture.  Cut into 8 even pie pieces and bake at 350 for 14-17 minutes.

While it is cooling mix up the ingredients for the glaze and drizzle graciously over the scones.
 

Carne Guisada

I stand in my kitchen over a dutch oven stirring a pot of what is suppose to be carne guisada.  Yup...I am wondering what I did in my life that brought me to this moment and thinking do I even know what I am doing?  Apparently it is one of those dishes that fortunately just sounds hard but is amazingly simple and is delicious.  John I guess was browsing for dinner ideas and threw this little gem my way.  He of course is a add this, do that kind of a person.  I feel as though you should at least give the original recipe a shot before going and making improvements on something.  Not him!  He already had me adding potatoes and green chilis to it before I even got the grocery list written down.  My Husband thankfully has good taste in everything.  My first crack at this recipe was a success and left me shouting the dinner bell with confidence.  

Green Chile Carne Guisada

4 russet potatoes

5 cups cold water

3 TB salt

Cube potatoes and put in cold salted water to boil until tender.

2 TB oil

1-2 pounds sirloin cubed

3 TB flour

In a dutch oven add your oil to the pan on medium heat.  Dredge sirloin chunks in flour and add to the pan.

While that is browning..

2 roma tomatoes diced

1 bunch of cilantro chopped

1 small onion diced

4 roasted, skinned, deseeded and chopped green chiles

Add to the dutch oven once the meat is browned.  Stir and prepare..

2 Tb cumino seeds

3 garlic cloves

1 tsp crushed red pepper flakes

2 tsp black pepper corns

Toast cumino seeds just until fragrant, mince garlic cloves, crushed red pepper and black peppercorns until a paste forms.  Add to the pot and add remaining ingredients.

3 Cups beef stock

salt & pepper to taste

You will notice that once you add the stock that the liquid forms a gravy.  Once it has reached that point drop the temperature to low heat and simmer for an hour.  Once the meat is tender add your cooked potatoes and gently stir until coated.

Serve with warm tortillas over rice!

Pumpkin Whoopie Pies

So I live in a world where when it is winter I am ready for spring.  When it is spring I am ready for summer, and so on and so forth.  I know a lot of you are guilty of this as well.  Although I am only 10 or so days away from fall, I waited long enough to throw out a pumpkin recipe.  Pumpkin whoopie pies to be exact.  What, you aren't one of the 5 billion people in the world that enjoys pumpkin, well all I can say to you is good day!  I am not going to lie, about mid October the taste of pumpkin turns my stomach and the color orange makes me want to pull my hair out.  November 1st I also put my Christmas decor out.  I think it is all due to that season/holiday jumper thing I have going on.  Okay so anyways today I love love love anything pumpkin!  Yummy, spicy and delicious pumpkin!  These whoopie pies are amazingly simple and are a crowd pleaser.  I do not think I have ever met anyone who has seen a whoopie pie and been like "no thanks"!  It just does not happen!  School bake sale coming up, midnight sweet tooth or because it is Tuesday you will be happy to have this recipe on hand!

Pumpkin Whoopie Pies with Cream Cheese Filling

Makes 12-14

3 cups AP Flour

1 TB cinnamon

1 tsp baking soda

1 tsp baking powder

1 tsp ground ginger

½ tsp salt

½ tsp ground nutmeg

¼ tsp ground cloves

1 cup brown sugar

1 cup white sugar

1 cup vegetable oil

1 - 15 oz. can of pumpkin

2 large eggs

1 tsp vanilla extract

Preheat oven to 350 degrees.

Beat together brown sugar, white sugar, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. 

In a separate bowl, shift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined. 

Using a medium Pampered Chef scoop, place batter about 2'' apart.  Tap the pan to flatten batter just a bit.

Bake for 11 minutes and cool on a rack.

Cream Cheese Filling

1 - 8 oz. package of cream cheese, softened

1 stick of unsalted butter, room temperature

1 - 16 oz. package of powdered sugar

1 TB vanilla extract

1 tsp cinnamon

Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon.

Pipe in a round circle about a ¼" away from edge.  Stick together and done!

"TIP - If you put these in a ziplock bag they will get very sticky!!!  If you are wanting to stack and display at a party assemble and cover with a light towel!