Hey all! I made a few Youtube videos of my friends and I trying to find the perfect pumpkin beer!
Check it out and have a happy and safe Halloween :D I know I will... can anyone guess what my costume is?
Friday, October 21, 2016
Wednesday, October 19, 2016
Crescent rolls are one of the most versatile processed foods around. Yes, processed. Mass produced. Probably super bad for you. But also super buttery and delicious and can be morphed into anything from a simple piece of twisty bread to a homemade hot pocket.
In this EASY pumpkin crescent roll breakfast Danish, the crescent roll provides the pastry base, holding the creamy, pumpkin-spiced filling. Drizzled with icing, it's irresistible.
As we know, I'm battling dumb body issues and constantly trying to force myself to eat better. But in moderation, this sometimes-treat can be worth it. A slice for a special occasion. In this case, it was my birthday. So I can make the exception.
Plus, my coworkers helped me eat it, so over-indulgence was impossible ;)
Brimming with deeeelicious pumpkin flavor, my EASY pumpkin crescent roll breakfast Danish makes a lovely addition to your fall brunch table.
EASY Pumpkin Crescent Roll Breakfast Danish
- 2 tubes of crescent roll dough
- 1 8oz package of cream cheese
- 1 egg
- 1 tsp vanilla
- 1/4 cup granulated sugar
- 1/4 cup pumpkin butter (approx.)
- 1/3 cup powdered sugar + 1 tsp (or more) water
-Preheat oven to 350 degrees F.
-In a stand mixer, mix together the sugar, vanilla, cream cheese, and egg until smooth.
-Spray a pie or tarte pan with cooking spray and press the dough triangles from 1 crescent roll tube into the bottom of the pan. Pour in the cream cheese mixture.
-Top the cream cheese mixture with teaspoon-sized dollops of the pumpkin butter, dropping teaspoons across the surface.
-Gently press the remaining crescent roll dough pieces on top of the cream cheese and pumpkin butter in your desired pattern--I am lazy, so I left them as triangles.
-Bake for 20 minutes, or until the crescent roll dough has become golden brown in color.
-Let cool completely. Mix the powdered sugar and water together gently, until thick but able to be drizzled easily. Drizzle over cooled pastry. Cut into slices and serve.
Thursday, October 13, 2016
Once upon a time, I had a blog called Quarter Life (Crisis) Cuisine.
It's still there, but I don't update it as much, since I'm building up this one now. Plus, I just turned 29. My quarter life is done.
The downside? All my best recipes are still there!
So please check out last year's Halloween recipes, on the offchance I run out of time to make any this year ;)
Tuesday, October 4, 2016
It's October! And while I'm lamenting the loss of summer--though thankfully, here in Austin it'll be comfortable temperatures until at least December--I'm happy for the change of wardrobe and slightly cooler days. And all the pumpkin stuff everywhere!
Yea, I'm a Pumpkin Spice Latte bitch. You wanna fight about it?
I do miss New England fall. Texas fall is still fun though. Now I can FINALLY wear a Halloween costume without freezing my ass off. Perks!
These are a variation of my "I Love You Brownies" (recipe forthcoming) that I make when I am celebrating something special for people I love. Those brownies are chocolate and peanutbutter. These are white chocolate and pumpkin.
I kind of wish they came out more pumpkin-y looking (no artificial colors!), but the taste is out of this world.
Pumpkin Spice Three Layer Bars
For the Blondie
- 1 stick + 2 tablespoons butter, room temp
- 1 cup dark brown sugar
- 1 large egg
- 1/4 cup maple syrup
- 1 1/2 cups flour
- 1/4 teaspoon baking soda
- ½ teaspoons baking powder
- 1 tsp powdered ginger
- 1 tbsp pumpkin spice
- 1/2 teaspoon salt
-Preheat oven to 350 degrees F. Grease and flour a 9x13 baking dish.
-Brown the butter--cook over medium heat until frothy, stir, and take off the heat once brown bits are beginning to form. Let cool slightly.
-Add brown sugar, eggs and maple syrup.
-In a separate bowl, whisk together the dry ingredients. Slowly add the dry to the wet, mixing well until there are no clumps.
-Pour into prepared baking dish and bake until a toothpick inserted in the center comes out clean, about 15 minutes. Remove from oven and let cool completely.
For the Filling
- 1/2 stick butter, room temp
- 1/4 cup pureed pumpkin
- 1 tbsp pumpkin spice
- 2+ cups powdered sugar
-In a stand mixer, mix together the butter and pumpkin. Add the spices and slowly add the powdered sugar until a stiff buttercream forms.
For the Fudge Topping
- 2 cups white chocolate chips
- 1 stick butter
-In a double boiler or microwaved in batches, melt the chocolate chips. Add the butter and stir until smooth.
To assemble the bars: Spread the pumpkin buttercream over the blondies and let air-dry until just firm. Pour the white chocolate over the top and let chill until firm. Cut into bars and serve.