All the Pumpkin!

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I have some pumpkin plans for the blog this month but, until I get that stuff baked up, here’s a round-up of ALL THE PUMPKIN things on the blog.

Get yo’ pumpkin on!

Pumpkin Chocolate Swirl Buns

Soft Pumpkin Sandwich Buns

Malted Pumpkin Cookies with Brown Butter Icing

Chocolate Cupcakes with Pumpkin Cream Cheese Frosting

Pumpkin Brown Butter Malt Donuts

Maple Pumpkin Granola

Pumpkin Cinnamon Bun Ice Cream

Pumpkin Semifreddo

Pumpkin Beer Waffles

Pumpkin Bread with Bourbon Icing

Pumpkin Streusel Muffins

Honeycrisp, Sage, & Bacon Shells and Cheese

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Northern Hemispherians! It’s fall, or more properly, autumn!

I always look forward to the change of seasons, but Autumn is my favorite. It’s the cool change in the air that demands I bring back my cardigans from the depths of my closet, warm beverages, nights that require a fire, oven-baked everything, pumpkins and crazy looking gourds at the market, and apples.

I’ve been preparing for the change of the season by buying Casper tiny-plaid shirts that make him look like a lumberjack-in-training, hats that make him look like a baby-bear, and lots of honeycrisp apples for me to eat. I LOVE honeycrisps. I really fell in love with them when we were living in Michigan–they were abundant there and I am pretty sure that I ate at least my weight in them late last fall after I found out I was pregnant. So, basically, Casper is at least 1/3 honeycrisp apple–the other 2/3 being a mix of strawberries and pizza.Anyway, let’s talk about the perfect fall-flavored mac and cheese. This dish combines my favorite sweet-tart-crisp apple with my favorite fall herb–sage–plus bacon, cheddar, goat cheese, and parm for good measure. Triple-cheese-threat!

And it’s so good, guys! It has all the cheesy goodness you’d expect from classic macaroni and cheese, complete with a crisp topping, plus tart apples, sweet onions, salty bacon, and earthy sage. UGH. It’s so good. Sean was a little skeptical, I think, but I assured him that cheese and apples are friends so it totes makes sense. It’s one of those dishes that made me want to high-five myself when it was done, because it’s good…like, really.

[recipe]

Print Recipe

 

Honeycrisp, Sage, & Bacon Shells and Cheese

You can use any firm, tart-sweet apple you like for this recipe.

Serves 6-8

6 slices bacon, cooked and crumbled

1 tablespoon bacon grease reserved from cooking

2 honeycrisp apples, diced and peeled

1 medium onion, sliced

1 tablespoon fresh, chopped sage

1 lb. small to medium shell pasta

1 tablespoon unsalted butter

1 tablespoon flour

3 cups milk

6 ounces shredded white cheddar cheese

4 ounces soft goat cheese

1/4 cup plus 2 tablespoons grated parmesan cheese, divided

1/4 teaspoon fresh grated nutmeg

salt and pepper to taste

1 cup panko bread crumbs

1 tablespoon melted, unsalted butter

Garnish:

Sage leaves

Canola oil

Preheat the oven to 400˚F.

In a skillet, heat 1 tablespoon of the reserved bacon grease over medium-high and cook the apples and onions with a pinch of salt until softened. Remove from the heat and toss with the chopped sage and most of the bacon (reserve a few tablespoons for the top of the pasta).

Boil the pasta in a large pot of salted water and cook about 2 minutes less than the package instructs. Drain in a colander and set aside.

In the same pot you used to cook the pasta, melt the butter over medium heat and stir in the flour to create a roux. Cook the roux about 1 minute before gradually stirring in the milk. Bring the milk mixture to a simmer and cook until it thickens a bit. Gradually add in the cheddar, goat cheese, and 1/4 cup of the parmesan, stirring to melt and combine. Stir in the nutmeg and add salt and pepper to taste and remove from the heat. Add the cooked pasta and bacon, apple, onion mixture to the cheese sauce and stir to combine. Scrape the pasta into a 9×13 baking dish, or two smaller dishes (I used a 10-inch round dish and 4x4inch square dish). In bowl, toss the panko with the melted butter and remaining 2 tablespoons of parmesan, sprinkle over the top of the pasta evenly. Top the pasta with the reserved bacon and bake in the center of the preheated oven for about 15 minutes, or until the breadcrumbs are browned and the edges of the pasta are bubbling. Remove from the oven and allow to rest at least 5 minutes before serving.

To garnish with fried sage, heat about 1/2 inch of canola oil in a small skillet over medium-high heat and fry sage leaves until crisp. Drain on paper towels before adding to the baked pasta.[/recipe]

 

Recently on Betty Crocker

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Helllloooo! Just checking in between feeding sessions, diaper changes, snippets of sleep, and endless cuddles with my main squeeze, Casper.

I have plans to share some of my experience with this whole motherhood thing and some of how things went down labor/birth-wise (which ended up being not at all what I wanted/expected)…are you all interested in any of that? I’d love to know your thoughts in the comments below.

Anyhoo (yeah, I just wrote “anyhoo…”), here are a few recipes that went live recently on BettyCrocker.com. Lots of delish end-of-summer fare before we transition into fall (YAY)!!

I hope summer treated you well!!

XO, Cindy

Easy Strawberry Ice Cream Shortcake

Easy Ice Cream Strawberry Shortcake

Slow-Cooker Bacon Caprese Dip

Slow-Cooker Bacon Caprese Dip

Waffle Donuts

Waffle Donuts

Skillet Zucchini Bread with Chocolate Chip Streusel

Skillet Zucchini Bread with Chocolate Chip Streusel

Raspberry Mint Limeade

Raspberry Mint Limeade 

Texas Sheet Cake Cupcakes

Texas Sheet Cake Cupcakes

Grilled Pork Tenderloin with Jalapeño Fruit Relish

Grilled Pork Tenderloin with Jalapeño Fruit Relish