Brown Butter Almond Crescents

Almond crescents have always been a favorite of mine.  While looking through different recipes to try I noticed that they are all practically the same except for maybe using a different nut such as pecans (which would be delicious).  So I decided to switch mine up a bit.  I browned my butter and toasted my almonds which adds a richness and downright yummy twist to your ordinary almond crescent.  Add these to your Christmas cookie list!!  Your friends and family will thank you for it.

Ingredients:
Makes about 4 dozen cookies depending on the size you make them

2 cups sliced almonds which results in a little over a cup once processed.  Use only 1 cup for recipe. Eat the rest!  =)
2 sticks butter
3/4 cup sifted CONFECTIONERS sugar
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1 1/2 teaspoons vanilla
2 1/4 cups all purpose unbleached flour
Extra confections sugar to sprinkle on top

Directions:

Preheat oven to 350 degrees.  Cover a cookie sheet with some parchment paper and set aside. 

Begin toasting your almonds in a skillet.  Bring flame to medium heat and make sure to keep tossing until slightly brown and fragrant.  Don't leave them unattended.  They will burn.  Set aside. 

 In a small pot, add your 2 sticks of butter and cook over medium low heat until you see the foam has cooked off and you notice little brown bits.  That is what you want! Set aside to cool.

Take the toasted almonds and throw them in a food processor pulse until sandy.  Add 1 tablespoon of granulated sugar and continue to pulse until it resembles wet sand. 

In a medium bowl add the flour, allspice, cinnamon and salt.  Mix.  Set aside.

my son wanted to "help".  =)
In the bowl of you mixer pour the butter and vanilla.  Add the 3/4 cup of confectioners sugar and mix until incorporated.  Add the ground almond mixture and mix until combined.  Slowly add the flour while mixer is on low and mix just until combined.  (Missing picture of finished dough, lol.  Baby was crying and I forgot)!

Scoop dough using a tablespoon, filling it a little over a half, then roll into a log and shape into a crescent on your baking sheet.  You can place cookies pretty close.  They don't spread much at all.  (The picture below is my test batch.  I made 5 just to taste and saved the rest of the dough to make for Christmas Eve).

Bake for 13-16 minutes until just slightly brown around the edges.  Remove from oven and immediately sprinkle with confections sugar (using a sifter).  Let cool completely then enjoy!!

Ducle de Leche Pumpkin Cheesecake

So I wanted to try something a bit different this year for one of my Thanksgiving desserts.  Not many people in my family enjoy pumpkin pie and those that do, love cheesecake too.  So I figured I'd join the two.  I am so glad I did and I know they were too.  If you are trying to come up with something unique for a Christmas dessert, this will not disappoint! 

want. it. now.

Ingredients:

Crust:
2 cups graham cracker crumbs
1 stick melted butter
3 tablespoons sugar
1 teaspoon cinnamon

Cheesecake:
1 1/2 cups solid-pack pumpkin
3 large eggs
1 1/4 cup granulated sugar
2 tablespoons greek yogurt or heavy cream
2 tablespoons dulce de leche
1 teaspoon vanilla
1 tablespoon cornstarch
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
3 8 ounce packages of really soft cream cheese

Click here for Dulce de Leche recipe or purchase some pre-made in your grocery store.

Directions:

Preheat oven to 350 degrees and have a rack placed in the middle of the oven.

Lightly grease your 9 inch spring-from pan with butter.  In a separate bowl mix together the crumbs butter and sugar.  Press crumbs into the bottom and up a bit on the sides of the pan.  Chill in freezer while preparing cheesecake mixture.

Whisk together pumpkin, eggs, 1/2 cup of the sugar, yogurt or cream, dulce de leche and vanilla until combined.  Set aside.

In the bowl of your mixer add the other 3/4 cup of sugar, cornstarch, nutmeg, cinnamon and salt.  Add in softened cream cheese and beat on medium/high speed until creamy and smooth.  Next pour in pumpkin and beat until fully incorporated. 

Place your prepared spring-from pan onto a foil covered baking sheet with a rim (in case it leeks), pour in filling and place into oven.  

Bake for 55 to 65 minutes until the center is just set.  Turn off oven and leave in oven to cool slowly for about 3 hours.  If you remove too soon (like me) you end up with a big crack (like me). SO DON'T BE IMPATIENT.  And if it so happens to crack, who cares.  You top it with the ducle de leche and then you can always add some whipped cream.  It's so darn good, no one will care how it looks.  =)

To top just take 3/4 cup of your prepared dulce de leche, heat in microwave until spreadable and spread evenly over your cooled cheesecake.  MMMMMMmmmmm good. 

I was SOOO upset but what can you do.  It's taste made up for its
ugliness. =)

unreal good. 

my son all ready for Turkey Day
he loved this cheesecake

my little lady in her comfy Turkey Day outfit.  

Missy's Shepard's Pie

What's not to love about this?  Healthier than the original and pretty easy to make.  Even better, you probably have almost everything you need to make this right in your pantry and fridge.  Ground beef with organic frozen peas and corn mixed with a quick homemade sauce topped with cheese and then my Cauliflower Mashers.   MMMMMMM, mmmmmm.

p.s. This is perfect for all of you going sans gluten.

Ingredients:

1 1/2 pounds ground beef (ground turkey will do too)
1 yellow onion, chopped
3 cloves garlic, finely diced
1 teaspoon smoked paprika
1 heaping cup frozen peas
1 heaping cup frozen corn
1/2 cup ketchup
1/4 cup bbq sauce
4 tablespoons balsamic vinegar
1/2 to 1 cup shredded cheese (I used cheddar and mozzarella)
Garlic Cauliflower Mashers (clink on link HERE and scroll down to bottom for recipe)

Directions:

Preheat oven to 350 degrees.

Chop onion and garlic.  Add the onion to a skillet drizzled with a little olive oil.  Top with a pinch of salt and 1 teaspoon smoked or regular paprika.  

Let cook down for about 5 minutes.  Add garlic and cook for an additional 3 minutes.  Remove from pan and set aside.

Add ground beef to same skillet and brown.  Remove fat once rendered.  Return the onions and garlic back to the beef and also throw in the corn and peas.

Next add the sauce.  I just threw it together and then tossed it over the beef/veggie mixture.  Stir to combine.  Place into a 8x8 pyrex or a 9inch pie dish and set aside.

Make garlic cauliflower mashers according to recipe.  Top beef mixture with cheese then the cauliflower and toss into the oven.  

Bake for 20 to 30 minutes until bubbly and brown around the edges.  Let cool for about 5 minutes, then serve!

Sweet and Smoky Squash Apple Soup

If you've been in your local grocery store lately, I'm sure you have come across some butternut squash. Not sure what to make with them?  Give this soup a try!  The soups flavor comes from roasting the squash along with some apples and using spices most everyone has in their pantry.  And don't throw out those seeds.  After roasting with some spices, they make the ideal soup topper.  This would be perfect as an appetizer for your Thanksgiving feast!   

Sweet and Smoky Squash Apple Soup

Ingredients:

2 medium sized butternut squash

2 apples (any kind will do)

1 yellow onion

1 cup cooked lentils

1 box chicken or vegetable stock

1/8 cup olive oil 

3 tablespoons butter

1/4 cup maple syrup (adjust to sweetness preference)

1 1/2 teaspoons kosher salt

1 teaspoon cinnamon

1/2 teaspoon smoked paprika

pinch of cayenne pepper

Seeds:

drizzle of olive oil just to coat seeds

1/4 teaspoon kosher salt

1/8 teaspoon smoked paprika

1/8 teaspoon garlic powder

pinch cayenne pepper

Directions:

Preheat oven to 425 degrees. 

Peel and chop your butternut squash.  I find that using a large sharp serrated knife to cut  the squash works best.  (Make sure to remove seeds and place in a strainer, rinse with water, and set aside). 

Place the squash in a large bowl.  Next chop apples and add to the same bowl.  Chop your onion and set aside.

Now, pour the maple syrup, olive oil, kosher salt, cinnamon, smoked paprika and cayenne pepper over the squash and apples.  Toss to coat the pieces evenly.

Place into 2 9x13 roasting pans and throw into the oven.  Roast for 20-25 minutes then make sure to flip over the squash and apples in order to roast them evenly.  Continue to cook for another 20-25 minutes.  They should be very tender and nicely browned when ready.  Remove from oven and set aside. (Be sure to keep an eye on them because all ovens are different.  You don't want them to burn)!

before

after 

Take your rinsed seeds and add the to a small bowl.  Pour olive oil and spices mentioned above onto seeds and stir to coat.  Place into a small pyrex dish and then place into the oven DURING THE LAST TEN TO FIFTEEN MINUTES of your squash and apple roast.  You should toss once during roasting to ensure even cooking.  They will be browned slightly and nice and crunchy when ready. 

before

after

In a large soup pot, take your chopped onions and add to some olive oil and the 3 tablespoons of butter.   Add a pinch of kosher salt and smoked paprika and cook until tender.  

before

after

Then add your roasted squash and apples.  Next add your lentils.  You will not taste these in the finished product but they add some body and protein to your soup. Lastly add box of chicken stock or vegetable stock.  Stir just to incorporate ingredients.  

Now add, in three separate batches, to your blender.  Mix on medium speed until desired texture is reached.  I added a little water to mine in order to thin it a little.  Some people prefer these soup very thick and some not.  It's up to you!  

The soup is ready to serve.  You can add a the roasted seeds and thin slices of apple as shown or a dab of butter, some maple syrup or even some nice salty croutons for a crunch.     

 ENJOY!