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4 Recipes to Enjoy During the National Pie Day

pie
Photo by Noelle Otto from Pexels

Pie may be a worldwide sensation, but in America, we can say it is a symbol of national pride. If you ask people to choose their favorite dessert, they will select pie and then cake. It is so revered that it is celebrated twice a year. Some dessert lovers celebrate on December 1st and still sneak in a chance to eat more pies during National Pi Day on March 14th. 1 

The official National Pie Day is on January 23rd, and it is a chance to enjoy your favorite dessert guilt free, whether fruit, creamy, or savory pie.  It’s time to tie the apron strings and get baking.

History of National Pie Day

The origin of pies dates back to recipes made by the ancient Romans, which were made from honey and rye crusted goat cheese. The Romans made pie with various ingredients such as fruit, meat, and seafood, which was a constant in their feasts.  The pie crust was used as a carrier for the filling to keep it moist and prevent burning, and it was not eaten at all.1

Pies became popular in England in the 12th century, and the most common filling was meat. It is said that English settlers took pie with them during the colonization era and introduced it in America. Pies became popular in the 1800s in America.1

1n 1968,  apple pie was introduced by a franchise in Knoxville. In the 1970s, National Pie Day was created by Charlie Papazian. Surprisingly the day is on his birthday.2  Currently, pumpkin pie is a famous treat for Thanksgiving, and sweet pies sell more than savory pies

How to Observe National Pie Day

National Pie Day is not an official national holiday, so there will be no day off. But there may be deals and discounts on pies from some retailers and bakers. Order your favorite pie from a local bakery and share it with your family and friends. The best way to mark the day is to make a homemade pie, whether it’s a fruit pie, pizza, or chocolate pie. Invite your friends over and try out delicious pie recipes and share them on social media with the #NationalPieDay. Here are four tasty pies recipes to try out. 

1. Mixed Berry Pie

The homemade crust, strawberries, blueberries, and raspberries combine to give a unique texture and flavor to the mixed berry pie. It should be ready in an hour, and a good berry drizzle will do wonders on your palate.

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Servings: 8

Ingredients 

Double-Crust Pie Ingredients

  • 2 cups flour
  • 2/3 cup butter (frozen and cubed)
  • ½ teaspoon salt
  • 6 tablespoon ice water

Directions 

  1. To make the double-crust pie, add flour, butter, salt, and water to a mixer or food processor. Pulse until all the ingredients mix well to form pea-sized crumbles.
  2. Make two even-sized balls. Quickly knead each ball and wrap it with saran paper. Refrigerate until ready to use.
  3. Place your first crust on a pie plate and use a kitchen brush to spread half the egg. Toss all the berries with cornstarch and sugar until the cornstarch isn’t visible anymore.
  4. Pour the berry mixture on the pie crust and add the butter. Place the second crust and trip any excesses all around the edges.
  5. Brush the top crust with the remaining half of the egg. Bake for 15 minutes at 425°F when all edges are covered in aluminum foil.
  6. Reduce the temperature to 375°F, remove the aluminum foil and bake for another 30 minutes.
  7. Cool completely, and then slice.  

2. Easy Old Fashioned Raspberry Pie

This old-fashioned raspberry pie is all goodness. It is flaky yet perfect, buttery, and tastes incredible.

Preparation Time: 20 minutes

Cooking Time: 45 minutes

Servings: 8

Ingredients 

  • 2 pie crusts
  • 1 cup sugar (+1 tablespoon sugar)
  • 6 cups freeze dried raspberries
  • 1 teaspoon lemon juice
  • 4 tablespoons cornstarch
  • 1 egg 

Directions 

  1. Preheat the oven to 400 °F.
  2. Roll the first crust on a floured surface. Place the crust on a pie plate and brush with a small amount of the egg.
  3. Add sugar, raspberries, lemon juice, and cornstarch to a bowl and toss to mix everything until you can’t see the cornstarch. Pour the berry filling on the first crust.
  4. Roll out the remaining pie and create a round hole in the middle using a cookie or biscuit cutter. Lay the crust on the berry filling.
  5. Trim and crimp the edges of the dough with a fork. You can decorate it or make a lattice crust.
  6. Brush the top pie with the remaining egg. Sprinkle a tablespoon of sugar and bake for 40-60 minutes until the filling thickens and is bubbly. The crust will be golden brown.
  7. Remove the pie from the oven and set aside to cool for 2.5-3 hours. Serve.  

3. Peach Pie Recipe

Peach pies are delicious. But having the crust buttery and flaky makes it tastier. 

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Servings: 6

Ingredients 

  • 2 pie crusts
  • 4 cups freeze dried peach dices 
  • ¼ cup brown sugar
  • ½ cup granulated sugar
  • 2 tablespoons lemon juice
  • ¼ cup cornstarch
  • 2 teaspoon vanilla extract

Directions 

  1. Rehydrate the peaches.
  2. To make the filling, add sugar and peaches to a large bowl and toss before setting aside for 1 hour for the fruits to drain their juices. Strain the juices into a large pan and mix in cornstarch over medium heat.
  3. Whisk for 3 minutes until thick. Take off the heat and whisk in vanilla and lemon juice.
  4. Preheat the oven to 400°F. Roll out the first pie dough to a 2’’ diameter and layer it on the pie pan. Pour the fruit into the pie and spread for a leveled surface.
  5. Roll out the second dough into ¼’’ thickness and cut 1’’ wide strips. Place them over the fruit to create a lattice pattern.
  6. Brush the top with the egg wash and sprinkle a tablespoon of sugar. Loosely cover the pie edges in foil and bake at 400°F for 45 minutes until the filling is bubbly and the top is golden.
  7. Remove from the oven and allow to cool before serving. 

4. Banana Cream Pie Recipe

The wholesomeness in this banana cream pie is everything you need for a filling meal. You will love the pile of bananas, creamy vanilla filling, and toasted coconut. 

Preparation Time: 30 minutes

Cooking Time: 10 minutes

Servings: 8

Ingredients 

  • 2 cups heavy cream (whipped and divided)
  • 1 teaspoon vanilla extract
  • 3 tablespoon sugar
  • 1 cup milk
  • ½ cup instant vanilla pudding
  • 1 cup cream cheese
  • 2 cups freeze dried bananas
  • 1 ¾ cups sweetened condensed milk
  • ½ cup coconut, toasted

Directions 

  1. Add heavy cream, vanilla, and sugar to an electric mixer bowl and whip until the cream is firm enough. Scoop the cream into a bowl.
  2. Whisk the milk and the pudding powder in another bowl until combined. Beat cream cheese using a mixer until fluffy.
  3. Add condensed milk and the pudding mixture to the mixer’s bowl while the mixer runs. Beat until very smooth. Fold in half of the whipped cream.
  4. Scoop and spread the filling in a thin layer over the sides and bottom of the pie crust. Cut the bananas into bite-sized chunks.
  5. Press banana chunks on the sides and bottom of the crust. Spread out the remaining filling on the crust.
  6. Smoothen the filling and top it with the remaining cream. Cover with cling film and chill for 3 hours or more.
  7. Serve when ready to eat.  

Did you try the recipes? Please share your feedback below. Happy National Pie Day from Mother Earth Products. 

References

  1. https://nationaldaycalendar.com/national-pie-day-december-1/
  2. https://nationaltoday.com/national-pie-day/#
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<strong>4 Tasty Recipes to Celebrate National Peanut Butter Day</strong>

<strong>4 Tasty Recipes to Celebrate National Peanut Butter Day</strong>

peanut butter
Photo by Towfiqu barbhuiya from Pexels

Peanut butter is a nationwide sensation, and for a good reason. Whether you prefer it crunchy or smooth plain or with chocolate or jelly, we unite on January 24th and pick our spreading knives to celebrate National Peanut Butter Day.

According to the American Peanut Council, peanuts are America's 12th most valuable cash crop, and the market is valued at $1 billion. Most of the peanuts produced in the U.S. are for edible consumption. The most popular products are peanuts, peanut butter, and peanut candy. However, peanut butter accounts for half of the peanuts' use as a nutritious and economical spread for adults and children. 1

Peanut butter is an excellent source of protein, healthy fats, and essential vitamins and minerals such as Vitamins B6 and E, niacin,  iron, and calcium. 2  It is commonly used as a spread but also in making cookies and baked goods.1

History of the National Peanut Butter Day

Initially, peanuts were considered animal feed until the late 1800s. It became widely used in the 20th century owing to inventions in cultivating and processing peanuts.2

There is a theory that in the 1840s, Rose Davis started making peanut butter. Another theory claims that Gilmore Edison, a Canadian Chemist was the first person to file a patent for peanut candy in 1884.3 Edson invented a process of making peanut paste from roasted peanuts using two heated plates. 

Important dates

  • In 1895, Dr. John Kellogg, a health food specialist, patented a method of processing raw peanuts into peanut butter. 2 
  • In 1901, Julia Davis wrote the first peanut butter and jelly sandwich recipe, which was published in the Boston Cooking School Magazine.3 
  • In 1903, Dr. Ambrose Straub filed a patent for the first ever machine for making peanut butter. 2 
  • 1n 1904, peanut butter was introduced to the audience at the St Louis World’s Fair at the concession stand.3

The person who is known to create the peanut butter we use today is Joseph Rosefield. In 1922, Rosefield created a homogenization process that ensured peanut oil did not separate from peanut solids. He later sold his patent to a company that started making the Peter Pan Peanut Butter. 

Rosefield started Rosefield Packing Company, where he sold Skippy Peanut butter and is known for supplying the military during World War 2 . The delicacy became part of the Armed Forces rations during the war, and it is believed that the military popularized the use of peanut butter in the U.S.1

Interesting Facts about Peanut Butter

  • The three most famous brands of peanut butter are Jif, Skippy, and Peter Pan in that order and they control most of the sales.3
  • About 72% of people prefer smooth peanut butter over chunky one. However, men are more likely to pick chunky peanut butter than women.3
  • Women are more likely to pick the best performing brand. In contrast, men prefer to choose smaller ones.3

How to Observe National Peanut Butter Day

The best way to observe the day is to use peanut butter in all meals. Start with a smoothie or spread on toast in the morning, use it for salad dressing or a dip at lunchtime, and use it to make dessert for dinner. Don’t forget to share the meals with your friends and family, and also share your recipes on social media with the hashtag peanut butter and #NationalPeanutButterDay. Here are four tasty recipes you can try out.

1.  Peanut Butter Fruit Toast

Can we drop the plain and boring breakfast toast for a minute and try something new with peanut butter? The fruits and whole grain bread are everything you want for a healthy, sumptuous morning meal. 

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Servings: 2

Ingredients 

  • 2 slices whole grain bread
  • 1 cup sliced freeze dried strawberries
  • 2 kiwis, sliced
  • 1 tablespoon honey
  • 2 tablespoons peanut butter
  • ¼ cup vanilla yogurt

Directions 

  1. Toast bread until light brown for about 2-3 minutes.
  2. Smear the peanut butter on one side of the toast. Add ½ the yogurt to the peanut butter.
  3. Layer the fruits and drizzle honey for a sweeter taste. Serve!

2.  Healthy Peanut Butter Fruit Dip

This peanut butter fruit drip is healthy, low-calorie, and low-fat. It goes well with crisp carrots and apples. 

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Servings: 6

Ingredients 

  • 5 ounces. vanilla Greek yogurt
  • 2 tablespoons honey
  • 2 tablespoons peanut butter
  • 2 tablespoons chia seeds
  • ⅛ teaspoon cinnamon, ground
  • ½ cup freeze dried apples
  • ½  cup dried carrots

Directions 

  1. Add peanut butter, yogurt, cinnamon, and honey to a bowl and whisk. Ensure to blend everything properly until smooth.
  2. Fold the chia seeds in the dip. Serve with freeze dried strawberries, raspberries, apples, carrots, or bananas.

3. Peanut Butter Cake

Peanut butter cakes are ten times delicious. The wholesomeness of this oven-baked good will send you looking for a second serving.

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Servings: 8

Ingredients 

  • ½ cup freeze dried raspberries 
  • ½ cup freeze dried strawberries 
  • 6 oz. all-purpose flour
  • 1 teaspoon baking powder
  • 6 oz. almonds, ground
  • ¼ cup 4 tablespoon peanut butter
  • 2 whole eggs
  • ½ teaspoon vanilla
  • ½ teaspoon sea salt (flakes)
  • 2 oz. brown sugar
  • 2 oz. melted butter

Directions 

  1. Preheat your oven to 350°F. Grease a loaf pan and set aside.
  2. Rehydrate the berries. Sprinkle a tablespoon of sugar and mix properly with all the berries. Set aside for 10 to 15 minutes.
  3. Add almonds, baking powder, peanut butter, and flour to a bowl. Whisk well and set aside.
  4. Mix the remaining sugar and melted butter in a large bowl until smooth without lumps. Beat and add one egg after another while whisking. Add vanilla and salt and whisk properly.
  5. Mix the dry ingredients gently into the wet mixture in two batches. Ensure to mix it properly.
  6. Add the berries into the batter while leaving 6-8 raspberries out. Fold them in gently.
  7. Pour the batter into the pan and bake for 30 minutes. A skewer inserted in the cake should come out clean to show doneness.
  8. Allow the cake to sit for 5 minutes while still in the pan. Invert it to cool over a wire rack. Cut into pieces and serve.

4. Banana, Blueberry and Peanut Butter Smoothie

Bananas, blueberry, and peanut butter give a tasty yet healthy drink without too much sugar. Take it anytime, with anything!

Preparation Time: 5 minutes

Cooking Time: 5 minutes

Servings: 2

Ingredients 

Toppings:

Directions 

  1. Add peanut butter, milk, bananas, blueberries, cinnamon, honey, and ice cubes into a blender. Blend for 3 minutes until smooth.
  2. Add granola. Drizzle peanut butter and top with freeze dried banana and berries.

 Whether you like it crunchy or smooth, peanut butter makes a nutritious addition to your meals. Did you make these recipes? Do share your feedback in the comment section below. 

References

  1. https://www.nationalpeanutboard.org/peanut-info/history-peanuts-peanut-butter.htm#
  2. https://nationaldaycalendar.com/national-peanut-butter-day-january-24/
  3. https://nationaltoday.com/national-peanut-butter-day/
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5 Truffle Recipes Perfect for the Holidays

Photo by Pelageia Zelenina from Pexels

When it comes to Christmas, no one can deny the importance of a glazed ham or a roasted turkey. But a holiday feast is not complete without a delicious dessert to match it. And yes, cookies, trifles, and the occasional Yule log are what most home cooks go for. But for a dessert that looks extravagant without taking forever to make, look no further than the classic truffle. The bite-sized treat is tasty and super versatile. In fact, you can use any ingredient you want to make your own unique creation. So, if you're ready to sweeten your holiday meals, these five truffle recipes have your name written all over them. Happy Holidays!

P.S.: These treats also work great as a gift. Just pop them in a cute little box, put a festive bow on it, and offer them to your loved ones.

1. Eggnog Truffles

Even if you're not a big fan of eggnog, these little treats will make you change your mind thanks to their unique flavor. Combining fragrant spices with sweet white chocolate (and a hint of rum), they're like Christmas in a snack.

Ingredients:

  • 1 egg yolk
  • 1/2 cup heavy cream
  • 1 1/2 tsp cinnamon
  • 1/4 tsp vanilla extract
  • 2 2/3 cups white chocolate chips
  • 1/3 cup powdered sugar
  • 2/3 tsp nutmeg
  • 2 tsp rum (optional)

Instructions:

  1. Add the egg yolk, heavy cream, one teaspoon of cinnamon, 1/3 teaspoon of nutmeg, and the vanilla extract to a heatproof bowl. Fill a pot with water about one-third of the way and bring to a low simmer. Place the bowl on the pot and whisk for 2-3 minutes until the mixture thickens. Make sure the water doesn't touch the bowl.
  2. Add the chocolate and rum and continue stirring until it is melted. Remove from the heat and refrigerate until the mixture is chilled and firm.
  3. Combine the powdered sugar with the remaining cinnamon and nutmeg in a small bowl and set aside. Line a sheet tray with parchment paper and set it aside as well.
  4. To make the truffles, scoop 1 1/2 tablespoons of the mixture, roll it into a ball with your hands, and toss it into the bowl with the powdered sugar. Place them on the sheet tray and refrigerate until it's time to serve.

 Boozy Cherry Truffles

The amaretto-soaked cherries, the creamy ganache, and a thin layer of chocolate sprinkles in these truffles will get everyone in a frenzy from the very first bite. Who knew a combo so simple could taste so decadent?

Ingredients:

  • 1/2 cup freeze dried cherries
  • 2/3 cup amaretto liqueur
  • 2/3 cup heavy cream
  • 1 1/2 cups chocolate chips
  • 1/4 cup chocolate sprinkles

Instructions:

  1. Add the cherries and liqueur to a small bowl. Let them soak for 20 minutes. Once hydrated, drain the cherries with a strainer and set aside.
  2. Add the cream to a heavy-bottomed saucepan and heat over medium heat. Remove from the heat, stir in the chocolate chips, and whisk until the chocolate is melted. Refrigerate until the ganache mixture has thickened, about 45 minutes.
  3. Line a sheet tray with parchment paper and add the chocolate sprinkles to a small bowl.
  4. Scoop two tablespoons of the ganache and press into its center to create a small dent. Place a liqueur-soaked cherry into the dent and roll the ganache into a ball. Repeat the process with the remaining ganache and cherries and toss them into the sprinkles.
  5. Arrange them onto the sheet tray and refrigerate until it's time to serve.

3. Salted Caramel Banana Truffles

If you like your sweets with a side of salty, this truffle recipe should be at the top of your to-do list. Combining the natural sweetness of dates and bananas with peanut butter's inherent saltiness, it's like a flavor explosion in your mouth. Plus, the treat doesn't call for heavy cream, as it uses dates to create all that dairy-free creaminess. And that's always a bonus!

Ingredients:

  • 1/3 cup Medjool dates, pitted
  • 1/2 tsp salt
  • 1/4 cup smooth peanut butter
  • 3 tbsp freeze dried bananas
  • 1 cup chocolate chips

Instructions:

  1. Add the dates, bananas, and one cup of warm water to a bowl. Soak for 15 minutes. Drain the water and transfer the dates and bananas to a food processor. Pulse until you form a loose "dough." If it's too sticky, add warm water, one teaspoon at a time. Add the salt and peanut butter and pulse one last time.
  2. Line a sheet tray with parchment paper, scoop one tablespoon of the mixture and roll it into a ball. Repeat until you're out of "dough." Refrigerate until firm, about 2 hours.
  3. Add the chocolate chips to a heatproof bowl and microwave for 30 seconds. Stir and microwave for another 25 seconds. Stir one more time and continue heating in 15-second increments until the chocolate is melted.
  4. Dip the truffles into the chocolate and place them back onto the sheet tray. Refrigerate until it's time to serve.

4. Gingerbread Pineapple Truffles

It's not often that such a small dessert can stop us in our tracks, but these festive truffles had us from the get-go. The unique combo of gingersnap cookies and pineapple ushers in a new era of holiday flavors while the chocolate-pecan coating keeps things traditional.

Ingredients:

  • 3 cups gingersnap cookies, crumbled
  • 1 cup cream cheese
  • 1/3 cup freeze dried pineapples
  • 2 cups white chocolate chips
  • 1 cup pecans, finely chopped

Instructions:

  1. Add the pineapple and one cup of warm water to a bowl and soak for 15 minutes. Once hydrated, drain the water and squeeze the fruit to remove excess liquid. Transfer to a food processor.
  2. Add the cream cheese and cookie crumbs to the food processor and pulse until everything is combined.
  3. Line a sheet tray with parchment paper, scoop two tablespoons of the mixture, and roll it into a ball. Repeat until you're out of dough. Arrange them on the sheet tray and refrigerate until firm, about 2 hours.
  4. Place the chocolate chips into a heatproof bowl and microwave for 30 seconds. Stir and microwave for another 25 seconds. Give another good stir and continue heating in 15-second intervals until the chocolate is melted. Don't forget to stir in between the intervals. Stir in the chopped pecans.
  5. Dip the truffles into the chocolate and place them back onto the sheet tray. Refrigerate until it's time to serve.

5. Strawberry Cappuccino Truffles

While these truffles taste divine with just a teaspoon of espresso powder, adding a handful of freeze dried strawberries to the ganache takes them to a new level. The trick is to grind the fruit into a fine powder and blend it as you would with ground coffee. Bon Appetit!

Ingredients:

  • 2 cups white chocolate chips
  • 1/2 cup heavy cream
  • 1 tsp espresso powder
  • 1/4 cup freeze dried strawberries (sliced)
  • 1/2 tsp vanilla extract
  • 1/4 cup unsalted butter
  • 2 cups chocolate sprinkles

Instructions:

  1. Add the strawberries to a blender and pulse until they turn into fine powder. Set aside.
  2. Add the chocolate chips to a heatproof bowl and microwave for 30 seconds. Stir and heat again for 25 seconds. Stir one more time and continue microwaving in 15-second intervals until the chocolate is melted. Don't forget to stir in between intervals. Set aside.
  3. Combine the heavy cream, vanilla extract, espresso powder, and ground strawberries in a saucepan and bring to a simmer over medium heat. Please don't bring it to a full boil!
  4. Pour the mixture into the bowl with the chocolate and stir well to combine. Whisk in the butter, cover with cling wrap, and let cool at room temperature. Refrigerate until firm, about 2 hours.
  5. Line a sheet tray with parchment paper, scoop two tablespoons of the ganache and roll with your hands to form a ball. Repeat until all the ganache is used up.
  6. Add the chocolate sprinkles to a bowl, dip the truffles, and arrange them on the sheet tray. Refrigerate until it's time to serve.

Which truffle recipes would you like to try this year? Let us know in the comments down below!

References:

  1. https://www.shugarysweets.com/eggnog-truffles/#mv-creation-754-jtr
  2. https://www.verybestbaking.com/toll-house/recipes/artisan-cherry-truffles/
  3. https://minimalistbaker.com/5-ingredient-salted-caramel-peanut-butter-truffles/
  4. https://www.sixsistersstuff.com/recipe/gingerbread-truffles/
  5. https://www.landolakes.com/recipe/17065/cappuccino-truffles/
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5 Dried Jalapeño Pepper Recipes That’ll Turn Up the Heat

5 Dried Jalapeño Pepper Recipes That’ll Turn Up the Heat

dried jalapeno flakes
Photo by Nataliya Vaitkevich from Pexels

If you're a fan of spicy food, you know all about the warmth and zingy aftertaste that comes with adding jalapeños to your meals. But deseeding the spicy pepper can often be a handful. So, this is where dried jalapeño flakes come in.

Made from actual jalapeño peppers, the flakes are just as nutritious as the real deal and pack the same heat. They're also easier to work with as they can be used as regular spices (a teaspoon here and a tablespoon there).

So, if you're ready to make spicy-food cooking a breeze, these five spicy recipes will show you how to cook with dried jalapeño peppers and turn your dishes into hot masterpieces!

1. Jalapeño Cheddar Cornbread Muffins

Laced with dried jalapeño peppers, these cornbread muffins are the perfect side to any dish, from soups to meatloaf. Their slightly spicy flavor also pairs great with chicken, whether grilled, baked, or in a salad.

Ingredients:

  • 3/4 cup unsalted butter, melted
  • 2 tbsp brown sugar
  • 1 egg
  • 1 cup whole milk
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup dried jalapeño peppers
  • 1 cup cheddar cheese, shredded
  • 1 cup cornmeal
  • A pinch of salt

Directions:

1. Add the jalapeños and 1/2 cup of warm water to a cup and soak for 15 minutes. Drain and squeeze gently to remove excess liquid. Set aside.

2. Preheat the oven to 350oF and line a muffin tin with cupcake lines. Set aside.

3. Add the egg, sugar, milk, and butter to a bowl and stir to combine.

4. Add the flour, cornmeal, baking powder, baking soda, and salt to a bowl and combine. Make sure not to overmix the batter.

5. Fold in the cheese and dried jalapeño flakes.

6. Transfer the batter to the muffin tin and bake for 15-18 minutes or until the muffins are golden brown. Remove from the oven, let cool, and enjoy!

2. Jalapeño Bean Dip

No legume pairs better with jalapeños than pinto beans. In this recipe, the duo teams up to create a silky-smooth dip with a zing that's perfect for game nights, family dinners, and even potlucks. Top with cilantro for bonus presentation points!

Ingredients:

Directions:

1. Add the bacon and 1/2 cup of warm water to a bowl and soak for 15 minutes. Drain and squeeze gently to remove excess liquid. Set aside.

2. Meanwhile, add the beans to a pot, fill with water until they're covered, and bring to a boil. Cook for half an hour until they're fork-tender. Drain and transfer to a food processor.

3. Add the mayo, cream cheese, cumin, salt, and garlic to the food processor and pulse until smooth. Add the dried jalapeño flakes and pulse a while longer to combine.

4. Preheat the oven to 350oF and grease a 9-inch baking pan with cooking spray. Transfer the dip to the pan, top with cheese, and bake for 20 minutes or until the cheese is melted. Remove from the oven, sprinkle with bacon, and enjoy!

3. Jalapeño Guacamole

Even though guacamole isn't a traditionally spicy food, this version kicks things up a notch with the addition of dried jalapeño flakes. You can serve it as a side to your meals or slather it on a tortilla for Taco Tuesday. Either way, it's guaranteed to wow your palate.

Ingredients:

  • 1/3 cup dried jalapeño peppers
  • 1 avocado, peeled and pitted
  • 2 tsp cilantro, chopped
  • 2 tsp sour cream
  • 1 tsp lime juice (optional)
  • Salt, to taste

Directions:

1. Add the jalapeño peppers and 2/3 cup of warm water to a bowl and soak for 15 minutes. Once hydrated, drain and squeeze gently to remove excess liquid. Transfer to a food processor.

2. Add the remaining ingredients and pulse until smooth and creamy. Serve immediately.

4. Jalapeño Chicken Enchiladas

Soaked in a delicious jalapeño-tomato sauce, these chicken enchiladas are a spicy dream come true. They're also blanketed with cheese for some extra creaminess.

Ingredients:

Directions:

1. Add the chicken bits and 6 cups of warm water to a pot and soak for 15 minutes. Once hydrated, drain and squeeze gently to remove excess liquid. Set aside.

2. Heat a large skillet over medium heat. Add the olive oil and onions and sauté for 5 minutes. Stir in the chili powder and oregano and cook for another 2 minutes. Add the tomato sauce, salsa, and dried jalapeño flakes, and stir well. Nestle the chicken bits into the sauce, cover, and cook for 20 minutes or until the chicken is cooked.

3. Warm the tortillas in the microwave to make them pliable. Remove the chicken from the sauce and transfer it to a bowl. Add 2 cups of the sauce and 1/2 cup of cheese to the bowl.

4. Divide the chicken mixture among the tortillas, roll them tightly and place them in a greased 13x9-inch baking dish. Pour the remaining sauce over the tortillas and top with the remaining cheese.

5. Bake the enchiladas for 25 minutes in a preheated oven at 350oF. Remove from the oven, top with avocado and sour cream, and serve.

5. Jalapeño Mac & Cheese

Boasting a jalapeño-infused roux, this recipe is perfect for when you want to spice things up a bit but still satisfy your comfort food cravings. The heavy cream-milk-and-cheese combo also makes the dish extra creamy and comforting.

Ingredients:

  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 3 tbsp dried jalapeño peppers
  • 1 cup whole milk
  • 1 cup heavy cream
  • 2 cups uncooked elbow macaroni
  • 2 cups Cheddar cheese, grated
  • 1/2 tsp cumin (optional)
  • Salt & pepper, to taste

Directions:

1. Add the jalapeños and 1/4 cup of warm water to a cup and soak for 15 minutes. Once hydrated, drain and squeeze gently to remove excess liquid. Set aside.

2. Cook the pasta according to the package's instructions, drain and set aside.

3. Melt the butter in a saucepan over medium heat. Add the jalapeños and sauté for 5 minutes. Whisk in the flour and cook for another 5 minutes. Stir the roux often to prevent it from sticking to the bottom of the saucepan.

4. Pour in the milk and heavy cream and stir to combine. Add the cheese one cup at a time and cook for another 10 minutes. The sauce will thicken, so make sure you stir often.

5. Once ready, pour the sauce into the pasta pot and stir well to combine. Serve immediately.

Would you cook with our dried  jalapeño peppers? Let us know your favorite recipes in the comment section down below!

References:

  1. https://kathrynskitchenblog.com/jalapeno-cheddar-cornbread-muffins/#recipe
  2. https://www.cookinglight.com/recipes/jalapeno-popper-bean-dip
  3. https://www.chilipeppermadness.com/chili-pepper-recipes/guacamole/extra-creamy-roasted-jalapeno-guacamole/
  4. https://www.thewickednoodle.com/chicken-enchiladas-roasted-jalapenos/#mv-creation-228-jtr
  5. https://www.modernhoney.com/creamy-jalapeno-macaroni-and-cheese/
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7 Pumpkin Recipes to Ring in the Fall Season

7 Pumpkin Recipes to Ring in the Fall Season

pumpkin recipes
Photo by EKATERINA BOLOVTSOVA from Pexels

In case it's not clear by now, fall is synonymous with pumpkins(1). Come autumn, the colorful gourd makes its way into our kitchens and infuses everything we eat (or drink) with its sweet, earthy flavor - be it soups, pies, or lattes. So, to usher in the new season and its cozy vibes, we rounded up seven delicious pumpkin recipes that'll warm you up from the inside out and make you forget all about summer (and its juicy produce).

1. Red Pepper & Pumpkin Soup

Instead of your typical pumpkin-only soup, this recipe adds sauteed red pepper to the mix, making the dish all the more appropriate for chilly fall nights. Serve it with a slice of toasted sourdough bread for maximum cozy vibes.

Ingredients:

Directions:

1. Heat the olive oil in a small pan over medium heat. Add the red pepper, garlic, paprika, and pumpkin and sauté for 5 minutes until the pumpkin turns soft.

2. Remove the pan from the heat and transfer the pumpkin-red pepper mixture to a food processor. Start blitzing on low while adding the heavy cream and vegetable stock half a cup at a time. Blitz the mixture until all the pumpkin and peppers are pureed. If the soup is too thick for you, add more stock or heavy cream (one tablespoon at a time).

3. Return the soup to the pan and cook for another 3 minutes over medium heat. Season with salt and pepper and serve immediately.

2. Cheddar Pumpkin Grilled Cheese

Pumpkin isn't the first thing that comes to mind when you think of grilled cheese. But this autumnal take on the classic proves that the gourd: a) pairs excellent with cheddar and b) can be a kick in the palette throughout fall.

Ingredients:

  • 1 cup pumpkin
  • 1/3 cup Cheddar cheese, shredded
  • 8 slices of sourdough bread
  • 8 tsp unsalted butter
  • 1/2 smoked paprika
  • 2 tbsp dried chives
  • Salt & pepper, to taste

Directions:

1. Add the chives and 4 tablespoons of warm water to a cup and soak for 15 minutes. Once hydrated, drain the water using a small sieve, separating the chives from the water.

2. Transfer to a large bowl and add all the remaining ingredients. Toss to combine. Set aside.

3. Preheat the oven to 450oF. Meanwhile, line a baking sheet with parchment paper. Spread one teaspoon of butter on four bread slices, lay them with the butter side facing down, and divide the pumpkin mixture between them.

4. Butter the remaining bread slices and top with the butter side up.

5. Bake the grilled cheese for 6 minutes, flip, and bake for another 6 minutes until golden brown. Serve immediately.

3. Pumpkin Sausage Pizza

Adding pumpkin to your pizza may be well beyond your comfort zone. But this recipe proves the gourd deserves a place on your dough - especially if it's paired with sausage and roasted in advance. If you want to push your pizza boundaries, even more, you could also experiment with the sauce and try something new.

Ingredients:

  • 16 ounces of ready-made pizza dough
  • 1 1/2 cups tomato sauce
  • 1 3/4 cups pumpkin, peeled and diced
  • 1 cup textured soy protein (TSP) sausage bits
  • 2/3 cup mozzarella cheese, shredded
  • 3 tbsp olive oil (plus one for brushing the dough0
  • 1 tsp dried thyme
  • Salt & pepper, to taste

Directions:

1. Add the sausage bits and 2 cups of warm water to a bowl and soak for 15 minutes. Once hydrated, strain the water with a sieve and slightly squeeze the sausage to remove excess liquid. Set aside.

2. Meanwhile, preheat the oven to 375oF, line a baking sheet with parchment paper, toss the pumpkin with the olive oil and salt, and roast for 15 minutes until lightly browned. Remove from the oven and set aside.

3. Flour a surface and roll out the pizza dough until you form a 12-inch circle. Then, brush the dough with the remaining olive oil.

4. Pour the sauce on top and spread it across with the back of a spoon.

5. Season with thyme and top with the shredded cheese, pumpkin, and sausage bits.

6. Bake for 15 minutes or until the dough turns golden brown.

4. Pumpkin Carbonara

It's a mystery why pumpkin isn't such a popular choice for pasta dishes since the gourd (especially when pureed) can make your creations creamy AF. Still, it's never too late to experiment with this unique pasta ingredient and give your spaghetti the creaminess they deserve.

Ingredients:

Directions:

1. Add the bacon bits and 1 cup of warm water to a bowl and soak for 15 minutes. Drain the bacon with a sieve and lightly squeeze to remove excess liquid. Set aside.

2. Cook the spaghetti according to the package directions, making sure you reserve 1 cup of pasta water before draining.

3. Heat the olive oil and sauté the bacon until slightly browned in a small skillet. Remove from the heat and set aside.

4. Mix the pumpkin puree, egg yolks, and cheese in a bowl, and season with salt and pepper.

5. Then, toss the pasta with the pumpkin mixture, adding the reserved pasta water to thin out the sauce. Stir in the bacon and serve immediately.

5. Pumpkin Chicken Chili

Chicken chili is in a league of its own. But adding a hint of pumpkin to the mix can beef up the dish even more and make it perfect for chilly fall nights. This version also melts in a bit of cream cheese for extra richness.

Ingredients:

Directions:

1. Add the chicken and bell peppers to a bowl with 5 cups of warm water and soak for 15 minutes. Once hydrated, drain the water with a sieve and slightly squeeze the foods to remove excess water. Set aside.

2. Pour the olive oil into a pot and heat over medium heat. Add the chicken-bell pepper mixture, the onion, and the garlic and sauté for 5 minutes.

3. Add the broth, pumpkin, tomato sauce, jalapeño peppers, and seasonings. Cover with a lid, reduce the heat to low, and simmer for 20 minutes.

4. Add the cream cheese and stir until it's melted. Let cool for a while and serve.

6. Pumpkin Spice Latte

If there's one drink that epitomizes fall, it's the famous pumpkin spice latte (PSL). The seasonal brew combines the warm flavors of nutmeg, cinnamon, allspice, and cloves with pumpkin's earthy notes and coffee's pungent taste. On occasion, you can top it with whipped cream and maple syrup. Talk about next-level indulgence!

Ingredients:

  • 1 cup oat milk
  • 1/2 cup brewed coffee
  • 2 tbsp pumpkin puree
  • 1 tbsp maple syrup
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp cloves
  • Whipped cream, for topping (optional)

Directions:

1. Pour the milk into a small pot and warm over low heat until it's almost simmering. Note that it shouldn't reach a boiling point.

2. Pour the coffee into a mason jar and add the pumpkin puree, maple syrup, and spices. Mix well to combine.

3. Forth the warm milk until foamy with a frother and pour it into the coffee jar.

4. (Optional) Top with whipped cream and a pinch of cinnamon.

7. Pumpkin Cinnamon Rolls with Apple Filling

Give your cinnamon rolls an autumnal makeover by adding not one, but two favorite fall mainstays, i.e., pumpkin & apple. Topped with vanilla frosting, the dessert is the tastiest way to start your chilly weekend mornings.

Ingredients:

For the pumpkin cinnamon roll dough

  • 2 tsp active dry yeast
  • 3/4 cup milk
  • 4 cups all-purpose flour
  • 2 tsp maple syrup
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/3 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1 cup pumpkin puree
  • 1 egg

For the apple filling

  • 1 1/2 cups freeze dried apples
  • 2 tbsp unsalted butter
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract

Directions:

1. First, make the apple filling. Add the apples to a bowl with 3 cups of warm water and soak for 15 minutes. Once hydrated, drain the water and squeeze gently to remove excess liquid. Transfer to a skillet and add the remaining apple filling ingredients. Turn the heat on to medium-low and cook until the apple is fork-tender. Remove from the heat and set aside to cool and thicken.

2. Then, make the pumpkin cinnamon roll dough. Warm the milk and add to a bowl along with the maple syrup. Stir in the yeast, whisk well, and leave to sit for 10 minutes until frothy.

3. Mix flour, cinnamon, and salt in another bowl.

4. Add the sugar and butter to a third bowl and stir until combined. Stir in the yeast mixture and mix vigorously (perhaps on a stand mixer).

5. Add the egg and pumpkin puree and continue mixing.

6. Slowly spoon in the flour mixture and work the dough for 5 minutes until you form a pliable dough.

7. Transfer the dough to a bowl, cover with plastic wrap and let it rest for 2 hours.

8. Flour a work surface and roll the dough into a large rectangle (12 x 18 inches). Brush the dough with melted butter and spread the apple filling evenly from side to side.

9. Roll the dough inwardly and cut lengthwise into 2-inch slices. Transfer them to a parchment paper-lined baking sheet with the swirl side up and bake in a preheated oven (350oF) for 25 minutes. Top with vanilla frosting, and enjoy!

Which are your favorite pumpkin recipes? Let us know in the comments down below!

References:

  1. https://secondharvestetn.org/blog-post/why-fall-is-pumpkin-season-and-why-were-ok-with-it/
  2. https://www.archanaskitchen.com/roasted-red-pepper-and-pumpkin-soup-recipe
  3. https://dizzybusyandhungry.com/cheddar-pumpkin-grilled-cheese-sandwiches/
  4. http://www.italianfoodforever.com/2013/10/pumpkin-sausage-sage-pizza-paired-with-moretti-beer/#mv-creation-916-jtr
  5. https://www.delish.com/cooking/recipe-ideas/a33984426/pumpkin-carbonara-recipe/
  6. https://www.staysnatched.com/pumpkin-chicken-chili/
  7. https://www.ambitiouskitchen.com/homemade-pumpkin-spice-latte/
  8. https://twocupsflour.com/apple-pie-pumpkin-cinnamon-rolls/
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5 Lunch Recipes to Enjoy With the Fam on “Take Your Parents to Lunch” Day

5 Lunch Recipes to Enjoy With the Fam on “Take Your Parents to Lunch” Day

lunch recipes
Photo by Ella Olsson from Pexels

Let's be honest: Οnce they reach a certain age, teenagers believe that spending time with their parents is boring and uncool. However, experts(1) agree that family group activities, such as shared meals, benefit kids and adults by strengthening their bond and developing a deeper connection.

And that's why National "Take Your Parents to Lunch" Day(2) is becoming more popular each year. The annual holiday poses an excellent opportunity for parents and kids to bond over lunch, whether at the school cafeteria or a nearby park (picnic, anyone?).

So, to help you join the celebrations and create unique memories with your kid, we rounded up five easy lunch recipes that'll make this year's National “Take Your Parents to Lunch” Day all the more precious.

What is National "Take Your Parents to Lunch" Day?

Celebrated on October 14th, National "Take Your Parents to Lunch" Day is an annual event where parents share a meal with their kids, usually at the school's cafeteria. However, that doesn't mean you can't take the celebrations elsewhere as a park picnic would also be a great idea.

The purpose of this event is to give parents and children the chance to spend some quality time together - considering both tweens/teens these days often have little (or no) time to engage with their families.

Of course, spending time as a family is just one of the perks, as parents can also get a glimpse of their children's school lives and learn more about them. For example, they can learn about their favorite foods and those that never touch their plates.

5 Easy Lunch Recipes for National “Take Your Parents to Lunch” Day

1. BBQ Chicken Burrito

When it comes to making a meal that no kid (or grown-up) can resist, burritos are a no-brainer. This easy version calls for BBQ-flavored chicken and cheese, a combo guaranteed to wow everyone's palate. Don't be afraid to add cilantro to the mix. Picky eaters will hardly notice it in this medley of flavors.

Ingredients:

Directions:

1. Add the chicken, onion, and 2 cups of warm water to a bowl and soak for 15 minutes. Drain water and squeeze gently to remove excess water. Set aside.

2. Heat the olive oil in a saucepan over medium heat and sauté the chicken-onion mixture for 5 minutes. Transfer to a bowl, add the BBQ sauce, and season with salt and pepper. Toss to combine.

2. Microwave the tortillas to make them pliable and divide the mixture between them equally. Top with cheese and cilantro and roll them up burrito-style.

3. Wrap in foil and bake for 10 minutes in a preheated oven at 350oF so that the cheese melts. Remove from the oven and pack for lunch.

2. Corn & Tomato Pasta Salad

If you don't have enough time to spend in the kitchen, then salad is the way to go. But, we're not talking about the bland, all-green piles of lettuce. This lunch recipe features corn, tomato, and pasta. The best part is that it also travels well. So, it's perfect for a picnic (if you plan on skipping the school's cafeteria).

Ingredients:

  • 1 package of uncooked elbow macaroni
  • 1 cup halved cherry tomatoes
  • 1/2 cup dried corn
  • 1 tsp dried jalapeno peppers (optional)
  • 1/3 cup Feta cheese or queso fresco, crumbled
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup lime juice
  • 3 tbsp olive oil
  • Salt & pepper

Directions:

1. Add the corn and 1 cup of warm water to a bowl and soak for 15 minutes. Once hydrated, drain, and squeeze gently to remove excess liquid. Set aside.

2. Cook the pasta according to the package's instructions. Drain and rinse the pasta under cold water. Transfer to a large bowl.

3. Add the remaining ingredients and toss to combine. Cover with a tight lid or plastic wrap and pack for lunch.

3. Tortellini Tomato Soup

Soup may not be the perfect candidate for your kiddo's lunchbox. But if the weather is cold (which will be since it's October), soup is a great way to warm up from the inside out. The added pasta also makes the dish less watery. So, there's little chance of spilling it, anyway.

Ingredients:

  • One package of cheese tortellini
  • 1 cup tomato basil soup mix
  • 4 cups whole milk
  • 1/2 cup parmesan cheese, grated
  • 1 tsp smoked paprika
  • Salt & pepper, to taste

Directions:

1. Cook the pasta according to the package's instructions. Drain and rinse under cold water. Set aside.

2. Add the milk to a pot and bring it to a simmer. Stir in the tomato soup mix and cook for another 5 minutes, stirring frequently.

3. Stir in the pasta and parmesan cheese and season with paprika, salt, and pepper. Transfer to insulated bowls to keep the soup warm and pack for lunch.

4. Caramelized Sausage & Onion Baguette Sandwich

A step-up from the usual ham-and-cheese sandwich, this lunch recipe will appeal to the kid (and parent) with an adventurous palate. The sandwich is also smeared with mustard and stuffed with lettuce for a flavorful crunch.

Ingredients:

Directions:

1. Add the sausage and 2 cups of warm water to a bowl and soak for 15 minutes. Once hydrated, drain and squeeze gently to remove excess liquid. Set aside.

2. Heat the olive oil in a small saucepan over medium heat. Add the sausage, onion, and balsamic vinegar to the pan and reduce the heat to low. Cook for 10 minutes, frequently stirring, until most of the liquid has reduced to a thick sauce. Remove from the heat and set aside.

3. Slice the baguette down the middle and spread the mustard on one side. Spoon the sausage-onion mixture, top with the lettuce, and season with salt (if needed). Wrap in foil and pack for lunch.

5. Carrot Cake Blondies

No lunch is complete without dessert. So, why not round out your meal with this easy blondie recipe? Featuring almost a cupful of carrot, the treat is as healthy as it is delicious. For a wow-worthy presentation, serve it with a scoop of cream cheese frosting on top and a teaspoon of chopped nuts.

Ingredients:

  • 3/4 cups unsalted butter, melted
  • 1 1/4 cups brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/3 cup dried carrots
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 2/3 cup chopped nuts of your choice

Directions:

1. Add the carrots and 1 cup of warm water to a bowl and soak for 15 minutes. Once hydrated, drain, and squeeze gently to remove excess liquid. Set aside.

2. Meanwhile, preheat the oven to 350oF. Line an 8x8 baking sheet with parchment paper. Set aside.

3. Add the butter and sugar to a bowl and whisk until smooth. Stir in the carrots, egg, and vanilla extract. Whisk to combine.

4. Stir in the flour, salt, cinnamon, and nuts and mix well to combine.

5. Transfer the batter to the baking pan and bake for 20-23 minutes or until a toothpick inserted in the blondie comes out clean. Remove from the oven, let cool completely, top with cream cheese frosting, and pack for lunch.

Which lunch recipes would you like to try for "Take Your Parents to Lunch" Day? Let us know in the comments down below!

References:

  1. https://www.dhs.gov/employee-resources/blog/2020/08/25/benefits-family-meals
  2. https://www.nationaldaystoday.com/national-take-your-parents-to-lunch-day/
  3. https://www.sixsistersstuff.com/recipe/bbq-chicken-burritos/#wprm-recipe-container-96823
  4. https://reciperunner.com/tomato-corn-pasta-salad/
  5. https://www.galonamission.com/one-pot-creamy-tomato-tortellini-soup/#wprm-recipe-container-7782
  6. https://www.biffenskitchen.com/recipes/sausage-caramelised-onion-baguette/
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