PUMPKIN MAC N CHEESE
16 oz rotini (thats a boxful. you can use macaroni if you want...i guess.)
2 tbs unsalted butter
2 tbs all-purpose flour
1 cup milk
fuckton of cheese (i usually use colby jack, but this is a great recipe to use up any random cheese you have around. measure with ur heart.)
fuckton of broccoli (again. measure with your heart.)
15 ounces pumpkin puree (i eyeball it, as i use fresh frozen puree. you can also use a full can)
fuckton of minced garlic (to taste)
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
2 tbs unsalted butter
2 tbs all-purpose flour
1 cup milk
fuckton of cheese (i usually use colby jack, but this is a great recipe to use up any random cheese you have around. measure with ur heart.)
fuckton of broccoli (again. measure with your heart.)
15 ounces pumpkin puree (i eyeball it, as i use fresh frozen puree. you can also use a full can)
fuckton of minced garlic (to taste)
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
Step 1
Preheat oven to 350°F. Defrost broccoli and pumpkin if you gotta. Cook pasta al dente, strain and set aside.
Step 2
To a large pot over medium heat, add butter and flour. Form a roux by heating and whisking until the butter is melted and is combined with the flour. Add the milk and whisk to combine. (for the love of god just use a spatula if you've got a nonstick pan)
Step 3
Add cheese to roux along with the pumpkin puree, garlic, nutmeg, and black pepper. Heat and stir until cheese is completely melted and you have a thick sauce. Add the cooked pasta to the cheese sauce and stir to coat. Mix in broccoli. Transfer to a 9×13-inch casserole dish and top with more cheese. If you want. I just use an aluminum pan.
Step 4
Bake for 10 minutes, then turn your oven up to broil. ...Honestly I don't usually bother with the broiling 'cause I wound up burning it once. oops.
NOTES
QUICHE
1 single pie crust unbaked
6 large eggs
3/4 cup milk
salt & pepper
1 1/2 cups shredded cheese
half a bag of frozen broccoli
6 large eggs
3/4 cup milk
salt & pepper
1 1/2 cups shredded cheese
half a bag of frozen broccoli
Step 1
Preheat oven to 375°F.
Step 2
Unwrap pie crust and poke holes. Bake for 15 minutes and set aside to cool.
Step 3
Defrost and chop broccoli and add to pie crust. Whisk together eggs, milk, salt and pepper, and cheese, and pour over broccoli.
Step 4
Bake for 35-40 minutes until the center is completely set. Let cool.
NOTES
my mom loves this one. i think i could make it in my sleep. :^]
DUTCH BABY
CHOCOLATE CHIP SHORTBREAD
1 cup plus 2 tablespoons butter
1/2 cup sugar
1/4 cup light brown sugar
1 tsp vanilla extract
1 tsp almond extract
2 1/2 cups flour
generous pinch of salt
6 oz chocolate chips (i use the mini ones)
1/2 cup sugar
1/4 cup light brown sugar
1 tsp vanilla extract
1 tsp almond extract
2 1/2 cups flour
generous pinch of salt
6 oz chocolate chips (i use the mini ones)
Step 1
Line baking sheet with parchment paper. Beat the butter, both sugars, vanilla, and almond until fluffy. Scrape down the sides of the bowl and add the flour in parts, followed by the chocolate chips.
Step 2
Form the dough into a log shape, making sure the dough is compact. Wrap and chill for at least an hour.
Step 3
Preheat the oven to 350 degrees. Slice log into individual cookies and place on baking sheet.
Step 4
Bake 12 to 15 minutes. Let cool.
NOTES:
This is a modified [NYT] recipie...I make it every Christmas! really good with nuts + other additions
PB FILLED COOKIES
BUTTER COOKIES WITH EGGWASH PAINT
SOCK-IT-TO-ME CAKE
1 pkg butter cake mix
2 tbs brown sugar
2 tsps ground cinnamon
1 cup finely chopped pecans
4 eggs
1 cup sour cream
1/3 cup butter
1/4 cup milk
1/4 cup granulated sugar
2 tbs brown sugar
2 tsps ground cinnamon
1 cup finely chopped pecans
4 eggs
1 cup sour cream
1/3 cup butter
1/4 cup milk
1/4 cup granulated sugar
Step 1
Preheat oven to 375. Spray loaf pan/ line pan with parchment paper. You'll have enough batter for two loaf pans. Dont be like me and try to stuff everything in one pan. it wont fit. but i keep doing it. you can also use a bundt pan to avoid this issue. i guess.
Step 2
Combine 2 tablespoons of cake mix, brown sugar, cinnamon, vanilla and pecans in food processor; blitz that bad boy until it makes a nice paste
Step 3
Combine remaining cake mix and sugar. Add eggs, sour cream, butter, and milk, then beat until combined.
Step 4
Pour batter into pan until it is half-full. Sprinkle with pecan mixture. Cover the streussel layer with more batter until fully covered.
Step 5
Bake 40 minutes or until toothpick inserted in center comes out clean. Cool that bad boy.
NOTES:
Unmodified recipe [here]. I like to add amaretto to the streussel mix...you can probably get away with regular almond extract ^_^
FRUITCAKE
4 cups pecans and/or walnuts
2 cups dates, pitted and chopped
1/2 pound green candied cherries
2 cups coconut
2 cups dried cranberries
3/4 cup sugar
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
3 large eggs
1 teaspoon vanilla extract and/or amaretto. and then a little more.
2 cups dates, pitted and chopped
1/2 pound green candied cherries
2 cups coconut
2 cups dried cranberries
3/4 cup sugar
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
3 large eggs
1 teaspoon vanilla extract and/or amaretto. and then a little more.
Step 1
Preheat oven to 250° degrees. Place a pan ⅓ filled with boiling water in the oven to create steam. Put it on the rack under the rack where the fruitcake pans will go. (Fill the pan with hot water as needed during baking.) Spray and line two 9-inch loaf pans.
Chop dates and nuts. Gather your inclusions and sift dry ingredients over them. Mix in with your hands.
Step 2
Beat eggs until light, add vanilla and pour over fruit, mixing well.
Step 3
Spoon fruit cake batter into prepared pans, pressing down gently to remove large air bubbles and spaces.
Step 4
Place the filled loaf pans onto the rack above the pan with hot water.
Step 5
Bake at 250 for 1 hour and 45 minutes. Cool.
NOTES
[original recipe!]
This fruitcake is not like the regular cakey ones you'll find at the store. it's basically a bunch of yummy bits and bobs kept together with a veeeeery thin batter. somehow, it doesn't come out dry! the addition measurements are suggestions...measure with your heart! that is to say-- im bullshitting the amounts a bit here!
This fruitcake is not like the regular cakey ones you'll find at the store. it's basically a bunch of yummy bits and bobs kept together with a veeeeery thin batter. somehow, it doesn't come out dry! the addition measurements are suggestions...measure with your heart! that is to say-- im bullshitting the amounts a bit here!
