Child of the Wild Blue Yonder: fall cooking

Puff Pastry Pumpkin Rolls

baked 11:34 AM

Thanksgiving is quickly approaching, soon enough Christmas will be around the corner -- I'm sure Christmas music is being played around the clock at many retail establishments. When I worked at JC Penney's, our Christmas soundtrack was on repeat starting November 1st. Christmas at JC Penney's was the longest I've ever endured (maybe it was the 13 hour disaster, Black Friday.) Well anyways, at this point in the year I've usually been bitten by the baking bug. I don't know if it's the Christmas music, or the cool weather making it tolerable to have the oven on for long periods of time, but this is only the beginning...
These puff pastry rolls are a take on a cinnamon roll. They're not overwhelmingly sweet, and pumpkin-ey enough to satisfy your fall cravings. Using packaged puff pastry makes this a really quick, and easy dessert. Perfect for a last minute, Thanksgiving Day sweet treat.

What You'll Need:

-2 Containers Croissant Style Puff Pastry

Pumpkin Filling

-2 Tbsp Heavy Whipping Cream

-15 Oz Can of Pumpkin Puree

-8 Tbsp Brown Sugar

-1 tsp Cinnamon

-1/4 fresh Nutmeg

-1 tsp Vanilla Extract

Frosting

-1/2 Cup Unsalted Butter (softened)

-1/2 Cup (4 Oz) Cream Cheese (softened)

-1 3/4 Cup Powdered Sugar

-1 tsp Vanilla Extract

(You'll need some extra brown sugar, and cinnamon to sprinkle on top of your filling before you roll the sweets.)

1. Mix together the ingredients for the pumpkin filling either using a hand mixer or a whisk. When all the ingredients are mixed together set this aside.

2. Pre-heat the oven to 375º F. Unroll the puff pastry onto a floured surface, make sure it looks pretty even. Grab a spoon, or a plastic basting brush and spread the pumpkin mixture evenly across both puff pastry's until most of the pumpkin mixture is gone. Sprinkle some extra cinnamon, and brown sugar as evenly as possible on top of the mixture.

3. Roll the puff pastry inward along the long side, and cut into 8 smaller sized rolls. Do this twice, using both pastries. Roll it inward along the shorter side for larger, fluffier rolls.

4. Bake the small sized rolls for about 10 to 13 minutes. If you've opted for the larger rolls it'll take about 15-20.

5. While the rolls bake, make the frosting. With a hand mixer, beat together the butter and cream cheese. Add in the powdered sugar gradually, continue to beat until the mixture becomes smooth, mix in the vanilla extract.

6. When the rolls have finished, immediately frost them by placing 1 tsp of frosting in the center of the roll. Use more frosting on the larger rolls. Add frosting, to taste. Allow the frosting to melt over the pumpkin roll, and enjoy!

Start by mixing together the pumpkin mixture.

Spread the pumpkin mixture all over the puff pastries, roll them up, and cut out the rolls!

While the pumpkin rolls bake, make the frosting. Beat together the ingredients until it becomes smooth.

Put a scoop of frosting atop each pumpkin roll, and watch it melt!

Cranberry Sangria with a Sandwich Pairing that's a Delight to your Senses

cranberries 3:49 PM

It's November 1st (Happy Birthday Josh!) and Halloween may be over, but fall sure isn't! To keep this wonderful season going we have for you a fall inspired red sangria, and a sandwich pairing that's guaranteed to excite your palate.

This past weekend my mom came to visit us, since Josh's birthday was coming up, she treated us to a nice dinner. Josh, however, had the idea that we should entertain her. This is the outcome, our simple fall lunch.

Our sangria emanates familiar, comforting autumn flavors. We chose to include red wine, brandy, a ginger beer, as well as orange, cranberries, and rosemary. Cranberries are really sour so we boiled them with some sugar, water, ginger, and a small splash of Paul Masson Brandy.

Our sandwich is very simple; white cheddar and apple are a wonderful combo, and adding turkey brings together a meal that's reminiscent of Thanksgiving.

Tastes like Fall Sangria

What You'll Need:

- 2 Oranges, sliced into thin rounds

-1 Cup Cranberries, halved

-1/2 tsp Ginger Powder

-2/3 sprigs of Fresh Rosemary

-2 Tbsp Water

-2 Tbsp Brown Sugar

-2 Cups Red Wine (we used a Cabernet Sauvignon)

-1/2 Cup Brandy (we used Paul Masson Red Berry Brandy)

-1 Cup Cranberry Juice

-12 Oz Ginger Beer (We used 4 Hands "Good JuJu" Ginger Ale)

1. Slice the oranges into thin rounds and place into a pitcher. Half the cranberries, but place these on the side, since the berries are so tart you will want to boil the cranberries with the water, brown sugar, and ginger. Mix sugar and water until sugar melts, add in all of the cranberries and ginger powder, stir everything together until the cranberries have cooked, and been coated with brown sugar, add in a small splash of brandy, stir constantly till liquids seem to have evaporated and cranberry is coated.

2. Add the cranberries to the pitcher once they have cooled a bit. Add two sprigs of rosemary to the pitcher, and all of the liquids. Stir everything together.

3. Serve in wine glasses filled with ice. Garnish with orange slice, and a small sprig of rosemary.

The drive from the Northwest Chicago Suburbs to Carbondale is about 6 hours, so we couldn't present sangria on it's own. Knowing she intended on taking us to dinner, we planned a light lunch... Sandwiches with Sweet Potato Fries.

Savory Apple Turkey on Wheat

What You'll Need:

(includes fixins' for 1 sandwich, adjust for serving needed)

-2 Slices Whole Wheat Bread

-2/3 Slices of Deli Sliced Turkey

-A slice of White Cheddar

-2 Slices of Green Apple

-2 Slices Red Onion

-Dressed Spinach

*Dressed Spinach Includes-

-1 Clove Garlic

-1/2 tsp Extra Virgin Olive Oil

-1/2 tsp Pomegranate Red Wine Vinegar

-1/4 tsp Salt

-1/4 tsp Pepper

1. Pre-heat the oven to 400º F. Slice the cheddar cheese. Place turkey, and then cheese on the wheat bread, and when the oven is hot, bake until the bread is toasted and cheese is melted, it may be between 10 to 15 minutes.

2. Combine a large handful of spinach in a bowl with all the ingredients for the dressed spinach, mix together and set aside until you are ready to assemble the sandwich. Then slice the red onion into thin sandwich slices.

3. Slice the green apple, and place along the melted white cheddar, next with the onion. Use as much of the dressed spinach on your sandwich as you would like. The simple, carefree, super fall sandwich is ready for your enjoyment. :)

We made three sandwiches: one for me, Josh, and my mom!

(This includes nutrition information for the sandwich minus the spinach)

(This includes nutrition for the 1 cup of dressed spinach)

Smokey Chicken and Cauliflower White Bean Chili

cauliflower 2:00 PM

The leaves are changing, carved pumpkins are out on the front porch of almost every house, it's starting to get really cold at night. It's fall -- and chili season. Josh and I have come up with a wacky recipe that'll spice up your fall and keep you warm all night long. This chili is slow cooked so the flavors are thoroughly absorbed. It's a white bean chili that looks a bit unconventional, but has flavors that will not disappoint. It's smokey, has heat that packs a punch, and a combination of fresh and savory flavors.
Okay, so maybe cauliflower chili doesn't sound so appealing, but I hope this recipe can change your mind.

I will say, there is a lot of prep work that goes into this recipe, so I wouldn't go into this thinking it's just going to be a quick-dump slow cooker recipe. It's not, but if you're looking for a damn good chili, all the prep is worth it.

What You'll Need:

-A blender and Crockpot

for the Roasted Cauliflower:

-Half a head of cauliflower, chopped into florets.

-1 Tbsp Olive Oil

-1/4 tsp Garlic Powder

-1/4 tsp Onion Powder

-1/4 tsp Smoked Paprika

-1/2 tsp Crushed Red Pepper

-1/4 tsp Cumin

-1/4 tsp Salt

-1/4 tsp Pepper

-1/2 Cup Vegetable Stock

for the Chicken:

-2 Large Chicken Breasts

-1 7 Oz can of Chipotles in adobo, removed from sauce and rinsed

-1 small Clove Garlic

-1/2 tsp Molasses

-1 tsp Worcestershire

-a Squirt of Lime per Chicken Breast

-1/4 tsp Pepper

-Pinch of Salt per Breast

for the Veggies:

-1/2 White Onion

-1/2 tsp Olive Oil

-1 small Clove Garlic

-1 tsp Brown Sugar

-1 Poblano Pepper halved and roasted in the oven

-you'll need less than a 1/4 tsp per pepper, and salt and pepper for each half

for the Crockpot:

-1/2 tsp Olive Oil

-1 15 Oz Can Corn

-1 15 Oz Can Great Northern Beans

-1 Cup Chicken Stock

-1 Large Clove Garlic

-1/4 tsp Cumin

-1/2 tsp Chili Powder

-1/2 tso Smoked Paprika

-1/4 tsp Salt

-1/4 tsp Pepper

for the Garnish:

-1/2 Lime

-1 Tbsp Cilantro

-Tortilla Strips (you can either buy these or bake your own using fresh tortillas)

-1/4 Cup White Cheddar shredded

I know this sounds like a lot, but managing all your prep work makes the whole process pretty manageable.... so, here goes nothing:

1. Start off with chopping: mince all the garlic, the onion, and half the poblano pepper. If you bought a head of cauliflower, cut it into florets. Set everything aside. Remove the chipotle peppers from the can and rinse them off. Bring out the crockpot, and set it to low. You'll end up periodically adding ingredients throughout the recipe.

2. Pre-heat the oven to 400º F, you'll be using it to roast a lot! Prepare your chicken by placing it in an oven safe dish and seasoning it with salt, pepper and a small clove worth of garlic. Sprinkle the chicken with lime, and cover it with the Worcestershire, and molasses. Make sure both sides of the chicken are covered, and put the chipotle peppers in the same dish. Cover with plastic wrap and store in the fridge until you are ready to cook it.

3. Put the cauliflower in a bowl and mix it together with olive oil, garlic powder, onion powder, paprika, crushed red pepper, cumin, and salt and pepper. Rub the poblano with oil, salt and pepper. Place both the cauliflower and poblano in the oven on a baking sheet, and bake for 15-20 minutes or until slightly browned. Be sure to keep an eye on the veggies, flipping them at least once.

4. Heat 1/2 tsp of oil in a pan, and add a pinch of garlic. Once fragrant, add the onions and brown sugar. Coat the onions and stir frequently till the onions have caramelized.

5. Add 1/2 tsp olive oil, garlic, onions to the crockpot. Add the full can of corn, and beans, the chicken stock, and all the spices. Leave it uncovered. Remove the cauliflower and poblano from the oven and set aside to cool until they have cooled enough to be handled.

6. Cut the poblano into half inch cubes and add it to the crockpot. Put the roasted cauliflower, and vegetable stock in a blender, pulse until it is pureed. Add this to the crockpot as well.

7. Heat another pan over medium-high heat and sear the chicken. Once both sides have been charred transfer the chicken back onto the oven safe dish and put in the oven for about ten minutes, until it's cooked all the way. When the chicken is totally cooked pull or shred it into bite size pieces and add it to the crock pot. Put the chipotle peppers in the crockpot as well for added smokey flavor, but remember to pull them out before serving!

8. Stir everything together and cover the crockpot, allow to sit for 4-5 hours. Add the garnish before serving. As always, enjoy! :)