Fall Festive Food
I love acorns!!! So, when I saw this cupcake recipe I knew I had to use it for my dinner I hosted recently. Not a hostess by nature, I am so grateful I have such a helpful and skilled daughter who saved my bacon to pull it off.Dessert first!
These tasted as good as they looked.
I make this chili on a rotation system in our house. The original recipe calls for 2 cans of White Northern Beans, however after scaring my entire family, including the dad, when they noticed a bean, of all things, in their chili, I have since pureed one can and added it to the mix. I often also add steamed and pureed cauliflower for some added vegetables -- another food that causes our family to shriek.
Acorn Pumpkin Cupcakes
Mix the following 4 ingredients in a medium-sized bowl:
2 1/4 c. flour
1 T baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Mix the following ingredients in a large bowl:
4 eggs beaten
1 small can of canned pureed pumpkin (or half of a large can)
1 cup sugar
1/3 cup brown sugar
1/2 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 c. oil
3/4 c milk
Add half of the dry ingredients in your medium bowl to the large bowl and mix, then add the rest and mix to only combine. Don't over mix.
Spoon into 24 paper lined cupcake pans 3/4 full.
Preheat oven to 375 and bake for 25 min.
Frost when completely cool.
Cinnamon Cream Cheese Frosting:
1 (8oz.) pkg. cream cheese, softened
1/4 c. butter, softened
4 cups confectioners sugar (add more if needed)
1 tsp vanilla
1 tsp cinnamon
With Electric beater mix cream cheese and butter until smooth and fluffy, add vanilla and cinnamon, and one cup of sugar at a time until desired consistency is reached. Place frosting into a freezer quart size bag, twist air out of top of bag, snip off a small amount off of a corner and pipe onto cooled cupcakes.
Caramel Acorns:
24 Brachs caramels
handful of chocolate chips, melted in microwave
chocolate jimmies
Microwave 2 unwrapped caramels at a time for about 8 seconds. Roll into a ball and shape into an acorn shape. Set aside. When all are shaped, dip caramel top into melted chocolate chips and then immediately into a pile of chocolate jimmies. Place on frosted cupcake.
2 1/4 c. flour
1 T baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Mix the following ingredients in a large bowl:
4 eggs beaten
1 small can of canned pureed pumpkin (or half of a large can)
1 cup sugar
1/3 cup brown sugar
1/2 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 c. oil
3/4 c milk
Add half of the dry ingredients in your medium bowl to the large bowl and mix, then add the rest and mix to only combine. Don't over mix.
Spoon into 24 paper lined cupcake pans 3/4 full.
Preheat oven to 375 and bake for 25 min.
Frost when completely cool.
Cinnamon Cream Cheese Frosting:
1 (8oz.) pkg. cream cheese, softened
1/4 c. butter, softened
4 cups confectioners sugar (add more if needed)
1 tsp vanilla
1 tsp cinnamon
With Electric beater mix cream cheese and butter until smooth and fluffy, add vanilla and cinnamon, and one cup of sugar at a time until desired consistency is reached. Place frosting into a freezer quart size bag, twist air out of top of bag, snip off a small amount off of a corner and pipe onto cooled cupcakes.
Caramel Acorns:
24 Brachs caramels
handful of chocolate chips, melted in microwave
chocolate jimmies
Microwave 2 unwrapped caramels at a time for about 8 seconds. Roll into a ball and shape into an acorn shape. Set aside. When all are shaped, dip caramel top into melted chocolate chips and then immediately into a pile of chocolate jimmies. Place on frosted cupcake.
The funny thing is, they gloss over and look even better the second day. These cupcakes can be made a day ahead. Just frost them when you're ready to serve them.
Next time I make them I am going to try the bean puree in place of the oil (like the pumpkin bread).
The Main Course
I make this chili on a rotation system in our house. The original recipe calls for 2 cans of White Northern Beans, however after scaring my entire family, including the dad, when they noticed a bean, of all things, in their chili, I have since pureed one can and added it to the mix. I often also add steamed and pureed cauliflower for some added vegetables -- another food that causes our family to shriek. White Chicken Chili
1 lb. chicken, cubed
1 medium onion, chopped
1 1/2 tsp. garlic powder
1 T vegetable oil
Saute above ingredients and then add:
1 can pureed Great Northern Beans
1 can corn, drained
1 1/2 can chicken broth
1 can diced green chiles
1 tsp. salt
1 tsp. cumin
1 tsp. oregano leaves
1/2 tsp. pepper
1/8 tsp. cayenne pepper
1/4 c. pureed cauliflower (optional)
Bring to boil, reduce heat and simmer uncovered for 30 minutes. Remove from heat and add:
1 cup sour cream
1/2 cup milk
Don't forget the Salad
I don't have a picture of the salad. Sorry. It was the most colorful of the bunch. It was very tasty. I highly recommend it, too. Thanks to my friend Brittany for suggesting it to me. I was sold on it before she finished saying the word "Pomegranate." We love this time of year -- pomegranates are at their height!
Pomegranate Pear Spinach Salad
1 bag Spinach
1 head Red Leaf Lettuce
Mushroom slices (about 4)
Slivered almonds
Grated Swiss Cheese
Bacon slices
3 to 4 Pears, sliced
Pomegranate
Assemble above together and top with dressing below:
Dressing:
2/3 c. cider vinegar
1 c. oil
2 tsp. mustard (prepared)
1 1/4 c. sugar
2 tsp. salt
2 tsp. poppy seeds
1 bunch green onions
Place all of the dressing ingredients in your blender and blend.
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