1
Lemon Glazed Zucchini Bread
2
Fresh Apple Juice
3
Halloween Hot Drink Swap
4
Creamy Beef Stroganoff
5
Monkey Bread Muffins
6
Thursday Thoughts
7
White Bean and Kale Pesto Soup
8
Soybean Harvest Summer 2013
9
15 Minute Strawberry Peach Jam
10
Easy Kale Pesto
11
LUNA Bar Love + Giveaway
12
Watermelon Strawberry Lime Smoothie
13
Pumpkin Macaroni and Cheese
14
Slow Cooked Pepper Steak Tacos
15
Candy Corn Oreo White Chocolate Chip Cookies
16
Crockpot Mexican Pumpkin Chili

Lemon Glazed Zucchini Bread

Recipe for delicious and extra moist Lemon Glaze Zucchini Bread!  It uses 2 cups of raw grated zucchini!

The bread is fluffy, moist and has just a touch of lemon in every bite.   There’s 2 cups of grated zucchini baked into the bread which makes for a beautiful bread with subtle specks of green.    On top there’s a lemon powdered sugar glaze which everyone will love! 

Recipe for delicious and extra moist Lemon Glaze Zucchini Bread! It uses 2 cups of raw grated zucchini!

  Recipe for delicious and extra moist Lemon Glaze Zucchini Bread! It uses 2 cups of raw grated zucchini!
Recipe for delicious and extra moist Lemon Glaze Zucchini Bread! It uses 2 cups of raw grated zucchini!
Recipe for delicious and extra moist Lemon Glaze Zucchini Bread! It uses 2 cups of raw grated zucchini!

This bread is a delicious winner.  It’s amazing for breakfast, a afternoon snack or dessert.   You can eat it all day long!
Recipe for delicious and extra moist Lemon Glaze Zucchini Bread! It uses 2 cups of raw grated zucchini!

Lemon Glazed Zucchini Bread
Print
For bread
  1. 3 eggs. well beaten
  2. 1 cup vegetable oil
  3. 2 cups sugar
  4. 2 cups raw grated zucchini (peeled & seeded)
  5. 1 teaspoon vanilla
  6. 3 teaspoons lemon extract
  7. 3 cups flour
  8. 1 teaspoon baking soda
  9. 1 teaspoon salt
  10. 1/4 teaspoon baking power
For glaze
  1. 1 cup powdered sugar
  2. 1-2 teaspoons lemon juice
For the bread
  1. Preheat oven to 350 degrees. Grease two 8 1/2" loaf pans and line with parchment paper that extends a few inches above the rim on the long side of the pan. Grease the parchment paper..
  2. With a mixer, beat the eggs, oil and sugar together. Add in the zucchini, vanilla and lemon extract and combine until incorporated.
  3. In a separate bowl stir together the dry ingredients.
  4. Add the dry ingredients to the wet ingredients until just moistened.
  5. Bake for 60 minutes or until a toothpick inserted in center comes out clean.
For the glaze
  1. Put sugar in bowl, add lemon juice and stir well. Adjust taste to your liking.
Notes
  1. This makes 2 loaves
Brooklyn Farm Girl http://brooklynfarmgirl.com/
 Recipe for delicious and extra moist Lemon Glaze Zucchini Bread! It uses 2 cups of raw grated zucchini!

Fresh Apple Juice

I thought about doing this post and thought it might be too simple, but simple recipes are always the best right?  So I decided to do it, so here I am. Hello.

I love apple juice, fresh apple juice, super fresh apple juice bought from the farmers market stands.  Last year I got my hands on a juicer (thanks Dad!) and ever since then I’ve been livin la vida juicing!  When we went apple picking last year I spent hours making cider over the stove, simmering it and adding spices, and yes it was delicious – but it was a long process.  With my juicer  I have fresh apple juice within minutes.  Juicing, it’s changed my life.  Also I’d like to mention that when I made apple cider last year Matthew was very so so on it, but this year when I’m making it au naturel he can’t get enough.  He’s buying me apples left and right, throwing them at me, leaving them under my pillow.  I get the hint! Apple Juice is great!  

So the ingredients in this recipe is: Apples.  That’s it. No sugars.  No honey.  No water.  No spices.  Just good ol apples.  And a smile.  Every recipe should have a smile.

Apple Juice IMG_5870

So about the juicer, if you don’t have one, I recommend you stop what you’re doing (unless you are doing something important like eating cookies, then wait a few minutes) then rush to Amazon and buy one.  This is the one I have and it’s fantastic for apples, oranges, greens, everything.  You know what else rules? Apple and spinach juice. I love that stuff.  Not only is the juicer sexy looking (real talk), but it makes juice in seconds.  It’s powerful.  It’s relatively easy to clean and it even comes with a good little scrub brush.  It comes with a anti foam cup so you can pour the juice out and not get the foam if you aren’t into that.    Anyways, you should get a juicer.  If I was Oprah I would yell at you all  “YOU’RE GETTING A JUICER! YOU’RE GETTING A JUICER! YOU’RE GETTING A JUICER!” but I’m not Oprah, so I’m sorry.

Soon we’ll be going apple picking and I’ll be loading up for apples to juice – do you love apple juice for the Fall? 

Apple Juice IMG_5837

 

Fresh Apple Juice
Print
Ingredients
  1. Apples - Red Delicious, Gala, Fuji work best for juicing
Instructions
  1. Wash apples.
  2. Cut apples to fit into your juicer chute. Remove seeds (optional).
  3. Turn juicer on and push through juicer.
  4. Continue till you have the amount of juice you want.
  5. Refrigerate or enjoy immediately.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Apple Juice IMG_5804
Gather your apples.  You can make apple juice from any type of apple but the juicer varieties are the best to get the most juice from.  Red Delicious, Gala and  Fuji are my favorite apples to use.

Apple Juice IMG_5807
Depending on the size of your juicer you might have to cut your apples in half.  

Apple Juice IMG_5808
Some people like to remove the seeds from the apples before putting in the juicer.  This is totally optional and up to you.  Apple seeds do contain a small amount of a cyanide compound, but the body can  handle this in small amounts without worry.  Again, totally up to you.  If I’m feeling lazy and want a quick juice I’m probably just going to throw the apples in whole.

Apple Juice IMG_5816
This is my baby, the juicer.  I probably should have cleaned it up a bit for it’s closeup, but it’s more pretty all used!

[youtube id=”rrbYdFkKl-Y” width=”600″ height=”340″ position=”left”]

Here is a quick video I made of how the magic happens.  It’s a powerful little guy, isn’t it?

Apple Juice IMG_5825
A few apples go in and the cup stars to fill up.  This is the anti foam cup I was telling you about.  When you pour it out into a pitcher or glass, only the juice comes out, the foam is left in this cup.  

Apple Juice IMG_5842
A few minutes later, a entire pitcher of apple juice was made!

Apple Juice IMG_5837
This juice is becoming a permanent fixture in our refrigerator for all meals of the day.

Apple Juice IMG_5850
Grab a glass and enjoy!

Now go pick some apples and get juicing! Enjoy!

Halloween Hot Drink Swap

Hello Friends,

Let’s go on a amazing adventure together.  Are you ready?  Let’s go on a Halloween Hot Drink adventure.  After many of you commented saying you would like to be part of a upcoming swap – I bring it to you!   This is hopefully the first swap of many, maybe something we can even do every month with fun themes.  I love themes! Let’s go..

October’s Swap is HALLOWEEN HOT DRINK.
You will send your partner:
7 Hot Drinks to Try (Ideas: tea bags, loose tea, hot cocoa mixes, coffee mixes)
Something Halloween Related (Price Max: $5) (Ideas: Decorations, Stickers, Stationery, Halloween Food Items/Candy)
Something Written saying Hello!

How it works:
You sign up here. Sign ups end Oct 2.  
I will send out a email with swap partners by Oct 5.  You and your partner contact one another and exchange mailing addresses over email.
You send each other the swap contents.
You become friends for life.

Rules:
The first swap is US only.  (Sorry, International Shipping is very expensive, eventually I hope we can start matching up people in Non US countries).
Your swap must be sent out by Oct 15.
Brooklyn Farm Girl is not held responsible for swaps not sent or received.

 Grab your witch hat and let’s get swapping! Hope to see you joining!
witches

Have questions? Leave them in the comments.

Creamy Beef Stroganoff

“Beef Stroganoff” is whispered in my ear while I sleep.

“Beef Stroganoff” is written on a Post-It on my keyboard when I wake up in the morning.

“Beef Stroganoff” is said to me with a wink while passing by each other.

“Beef Stroganoff” is written on the mirror from the steam of the shower.

Beef StroganoffIMG_5941

Beef Stroganoff, Beef Stroganoff, Beef Stroganoff, Beef Stroganoff.   I’ve had this word written in my “to do” page for months now because Matthew has been craving Beef Stroganoff.  How bad has he been craving it?  See above for hints.  So finally I made the first step, I bought sour cream.  This is a pretty big step for me considering sour cream scares me beyond belief.  The texture of sour cream reminds me of my archnemesis, mayonnaise.  I know they taste nothing alike but I worry the mayonnaise companies might be following me, watching me when I shop (how embarrassing) and then sneak mayonnaise into my sour cream tub instead.  Can you imagine the nightmares I would have?   Actually there is a mayo dream I have had a few times but that’s for another time entirely…

Beef Stroganoff.   So I made it, with sour cream.  And onions.  Are you shocked?   I pretty much am.  When Matthew saw me frying onions up with the beef I think he nearly fainted with surprise.  Look at me, throwing onions in a pan, buying sour cream,  life changing actions right here folks!  And get this, I absolutely loved it.  It was creamy, moist and delicious.  Give me mushrooms in a creamy sauce and you have one happy girl!  Beef Stroganoff – thanks for a great dinner!

Beef StroganoffIMG_5944

Creamy Beef Stroganoff
Print
Ingredients
  1. 2 pounds beef chuck roast or beef sirloin steak
  2. 1/2 teaspoon salt
  3. 1/2 teaspoon pepper
  4. 4 ounces butter
  5. 2 cloves minced garlic
  6. 1 onion cut up into slices
  7. 1 1/2 cup beef broth
  8. 3 tablespoons cornstarch
  9. 1 tablespoon worcestershire sauce
  10. 1/2 teaspoon ground mustard
  11. 12 oz mushrooms (canned or fresh)
  12. 1/3 cup sour cream
  13. parsley to garnish
Instructions
  1. Remove any fat from your beef and cut into pieces that are about 1/2 inch thick and 2-3 inches long.
  2. Season meat with salt and pepper, rub so all meat is evenly coated.
  3. In a large skillet over medium high heat, melt the butter and garlic. Add the beef and cook until browned. Add onion slices and continue to stir for 3 minutes.
  4. Place beef broth in small bowl and add cornstarch slowly, continuing to stir.
  5. Add beef broth/cornstarch mixture to beef and onion skillet, bring to a boil. Lower the heat and add in ground mustard and worcestershire sauce. Stir until combined.
  6. Cover and simmer for 1 hour.
  7. When your 1 hour is up, remove lid and stir in mushrooms and sour cream.
  8. Once heated, serve over egg noodles or rice.
  9. Add parsley to garnish on top.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
First, I would like to give a shout out to the ever changing Sun that enters our loft around 5:30PM and blinds me until about 7PM.  The light is dramatic, feels great on the skin, but it’s all over the place for pictures.    

Beef StroganoffIMG_5892
Here’s your list of ingredients.   I  always use bouillon cubes to make broth, so much cheaper.

Beef StroganoffIMG_5894
Here’s your mushrooms. I use whatever I have, fresh or canned, whole or cut up.  Go mushroom crazy in my opinion. Also, I see you creeping behind the mushrooms Sour Cream.  Don’t even think about it, my eye is on you like a hawk.

Beef StroganoffIMG_5898
Getting the beef ready, a little salt and pepper..

Beef StroganoffIMG_5897
Do you know how good this was already smelling?  Essy showed up and tried to jump from the table to the counter, which is a enormous jump that her 19 year old body would have never made.  She had her eye on the prize (the beef) and her nose knew it was nearby.

Beef StroganoffIMG_5905
Start to cook the meat until browned..

Beef StroganoffIMG_5918
Add your onions, your place is going to smell like a Stroganoff paradise starting now. Once you add your broth, mustard and worcestershire sauce then you’ll let simmer for 1 hour.

Beef StroganoffIMG_5930
Almost done! Once you add your sour cream and mushrooms….oh goodness!

Beef StroganoffIMG_5932
Serve over egg noodles, or rice, or even roasted vegetables.  

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I always like to sprinkle a little fresh parsley on top.  It’s great for color and flavor.

Beef StroganoffIMG_5939
This is a keeper of a meal, I’m already laminating the recipe sheet and covering with stickers that say “YUM!”, “YEAH!”, “HOLY COW!”.

Beef StroganoffIMG_5945
Enjoy your dinner!

Monkey Bread Muffins

Delicious Monkey Bread Muffins are easy to make with refrigerated biscuits!  They are a single serving alternative to Monkey Bread in muffin form!

I’ve been hearing alot about Monkey Bread on all the blogs but I never really knew what Monkey Bread was.  When I first heard of it I was expecting something that looked like a monkey, but I didn’t see anything that looked like a primate.  So I looked up where the word Monkey Bread comes from and here is what Wikipedia told me: 

The origin of the term “monkey bread” is uncertain.

Thanks alot.

Here is what else I learned:

Monkey bread is  also called monkey puzzle bread, sticky bread, African coffee cake, golden crown, pinch-me cake, pluck-it cake, bubbleloaf and monkey brains. 
It first appeared in cookbooks in the 1950s.
It’s mostly popular in the United States.

Delicious Monkey Bread Muffins are easy to make with refrigerated biscuits!  They are a single serving alternative to Monkey Bread in muffin form!

Ok what about about the name?  Most of my results were helpless, but here’s what I could put together.
There is a African tree called the Monkey Bread tree that has an exceedingly thick trunk and an edible pulp.  Some people think that Monkey Bread is named after the tree as it slightly resembles it.    Squint, do you see a hot baked good?
Delicious Monkey Bread Muffins are easy to make with refrigerated biscuits!  They are a single serving alternative to Monkey Bread in muffin form!
Some people believe Monkey Bread gets its name from monkeys.  When eating monkey bread, people usually tear it apart with their fingers, much like how monkeys eat.   Note: This is a pretty accurate expression of how I look when I eat monkey bread, pure happiness.
Delicious Monkey Bread Muffins are easy to make with refrigerated biscuits!  They are a single serving alternative to Monkey Bread in muffin form!

So did I solve where the name comes from? Probably not, but I tried!

So with hearing all about Monkey Bread, I was on the mission to make it for the first time! I gathered all the supplies, got my apron on, looked at some pictures and then realized they were all made with bundt cake pans, which I don’t have.  I shook my fist to the ceiling, slumped to the floor and sighed.  And then like Aaliyah sung, I dusted myself off and tried again, because I thought – what about Monkey Bread Muffins?  This rules for many reasons, but most being that I can physically tell myself only to eat one.  With a entire cake, I can slide the knife and make a slice really big, but with individual servings, there’s really no excuse for my behavior when I am throwing 4 of them in my mouth.  And within one bite of the first one I realized this was a fantastic idea because my life has been changed forever and I would love to eat 4 of these at once.  

Delicious Monkey Bread Muffins are easy to make with refrigerated biscuits!  They are a single serving alternative to Monkey Bread in muffin form!

So to summarize I have no idea where the word Monkey Bread comes from,  but I’m in love with it and would like to invite it to live with us indefinitely.

Delicious Monkey Bread Muffins are easy to make with refrigerated biscuits!  They are a single serving alternative to Monkey Bread in muffin form!

 

Monkey Bread Muffins
Print
Ingredients
  1. 2 cans of 7.5 oz Pillsbury refrigerated biscuits (or other brand)
  2. 1/2 cup butter - melted
  3. 1/2 cup brown sugar
  4. 1/2 cup white sugar
  5. 2 1/2 teaspoons ground cinnamon
Instructions
  1. Preheat your oven to 350 degrees.
  2. Spray a dozen muffin cup sheet with nonstick spray. Spray it good - on the bottom and sides.
  3. Mix melted butter and brown sugar together in small bowl, spoon 1 tablespoon into each muffin cup.
  4. Mix white sugar and cinnamon in a plastic bag.
  5. Take each biscuit and rip it up into 6 pieces. Put the biscuit pieces in bag and shake to coat evenly.
  6. Place 8-10 pieces of biscuits into each muffin cup to evenly fill them up. If you have any sugar left in the bag, sprinkle on top of the muffins.
  7. Bake for 12-14 minutes.
  8. Remove from oven and let cool for 1 minute.
  9. Turn upside down, the muffins should fall right out.
  10. Serve warm, enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Delicious Monkey Bread Muffins are easy to make with refrigerated biscuits!  They are a single serving alternative to Monkey Bread in muffin form!Here is your biscuits.  I know it says on the package never to eat the raw dough but does anyone ever listen to this? To be honest I just realized last year it said this. 

Delicious Monkey Bread Muffins are easy to make with refrigerated biscuits!  They are a single serving alternative to Monkey Bread in muffin form!
Spray your muffin sheet.  Spray it good, bottom and sides.  Then pour in your butter and brown sugar mixture.

Delicious Monkey Bread Muffins are easy to make with refrigerated biscuits!  They are a single serving alternative to Monkey Bread in muffin form!
Rip each biscuit into 6 pieces, you don’t have to be exact with sizes, just make them about even.

Delicious Monkey Bread Muffins are easy to make with refrigerated biscuits!  They are a single serving alternative to Monkey Bread in muffin form!
Get your cinnamon sugar mixture in a bag.  Then put the ripped up biscuits inside and shake to coat evenly.

Delicious Monkey Bread Muffins are easy to make with refrigerated biscuits!  They are a single serving alternative to Monkey Bread in muffin form!
Then start to fill each muffin cup up with about 8-10 pieces. Into the oven it goes..

Delicious Monkey Bread Muffins are easy to make with refrigerated biscuits!  They are a single serving alternative to Monkey Bread in muffin form!
And out of the oven comes this magic!

Delicious Monkey Bread Muffins are easy to make with refrigerated biscuits!  They are a single serving alternative to Monkey Bread in muffin form!
OOOOH!

Delicious Monkey Bread Muffins are easy to make with refrigerated biscuits!  They are a single serving alternative to Monkey Bread in muffin form!
AHHHH!

Now here’s the scary part.  We need to flip these upside down.  I know, you’re already scared, trust me I was too.  I thought about this in my head about 6x since I read multiple reviews that said they would fall apart.  That’s why it’s really important you spray your muffin sheet good with nonstick spray.

Delicious Monkey Bread Muffins are easy to make with refrigerated biscuits!  They are a single serving alternative to Monkey Bread in muffin form!
So you turn your muffin cup sheet upside down.  Take a minute to breathe.  Take a minute to hope.  Take a minute to remove your cat who can smell these muffins.  Then slowly lift the muffin sheet up…

Delicious Monkey Bread Muffins are easy to make with refrigerated biscuits!  They are a single serving alternative to Monkey Bread in muffin form!
Yes! Perfect! None fell apart.  I grabbed Essy the cat and danced with her.  She rumbled her belly so I put her down.


Delicious Monkey Bread Muffins are easy to make with refrigerated biscuits!  They are a single serving alternative to Monkey Bread in muffin form!Goodness gracious. I’m not sure I can say more.  I think I’m just going to say that a few more times.

Delicious Monkey Bread Muffins are easy to make with refrigerated biscuits!  They are a single serving alternative to Monkey Bread in muffin form!
Goodness gracious.

Delicious Monkey Bread Muffins are easy to make with refrigerated biscuits!  They are a single serving alternative to Monkey Bread in muffin form!
Goodness gracious.

Delicious Monkey Bread Muffins are easy to make with refrigerated biscuits!  They are a single serving alternative to Monkey Bread in muffin form!
Serve immediately hot and enjoy!


Delicious Monkey Bread Muffins are easy to make with refrigerated biscuits!  They are a single serving alternative to Monkey Bread in muffin form!You can also store these as they will last a few days, but good luck in not eating them. 🙂

Delicious Monkey Bread Muffins are easy to make with refrigerated biscuits!  They are a single serving alternative to Monkey Bread in muffin form!

Thursday Thoughts

Hi Friends,
Happy Thursday!
Here’s a Thursday thoughts post full of pictures and random thoughts.  Follow me on Twitter or Instagram where I’m posting pictures all the time!

Cats love boxes.  Get them a toy? Sometimes they play with it.  Get them a bed? Sometimes they might sleep in it? Give them a cardboard box that wasn’t even meant for them?  They fight over it.  Cat wars.  First one in the box owns it.  Until one leaves, then another jumps in.  Then the cycle continues.  Then you have to throw away the boxes because your living area looks like you are moving but you aren’t.  Cats, they really love boxes.  

Has anyone ever looked at Oreo Cookies or Ritz cracker serving sizes? 2 Oreo Cookies? 6 Ritz crackers? Are they serious?

Speaking of Oreo Cookies, this is how they are made. (Thanks Avery!)

The back of my conditioner bottle always says to leave in for 2 minutes.  Does anyone actually do this? If so, what do you do during those 2 minutes? I can’t keep it on for more than 30 seconds because I become very bored quickly.  

We picked carrots.  Victory!
Carrot harvest.  #garden #harvest #boss

We keep picking Spinach. I’m going to send Matthew out on the streets to sell it.
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This is a Zucchini plant growing on a tree on a sidewalk in Brooklyn! (Note: Zucchini Cookies coming soon!)A zucchini plant that took over a tree on a Brooklyn sidewalk!

When AT&T has an outage and you spend 2 hours on the phone with them .  They tell you there is no outage and then make you do all these shut downs to your phone for them to tell you at the end of the call there is a outage in your area.

When AT&T has an outage and you spend 2 hours on the phone with them .  They tell you there is no outage and then make you do all these shut downs to your phone for them to tell you at the end of the call there is a outage in your area.  During this time you feel bad because everyone is hungry so you multitask and decide to make dinner while on the phone which results in your spices falling out of the cabinet and your Rosemary you grew and dried is now laying in broken glass on the floor.  No Mr AT&T customer service agent I am not ok, and I will not stop crying.  You just ruined my Rosemary!

I got a new spice rack so I won’t break my glass bottles of Rosemary ever again.  Let me show you, isn’t it just amazing? They come in different sizes, but this is the 3 tier version which holds 30 bottles.  And each rack just slides out and down.  Then when you’re done you just push it back in.  It really is a magical spice rack.  I even got it shipped Overnight because I’m a crazy person and could not wait to get it!  It comes with nametags too but I have to figure out if i’m going to alphabetize them or not (I think so).  Exciting! I am totally ok with saying this spice rack changed my life. 
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Even when it’s 100 degrees out, I have to dry my bangs.  I don’t usually dry the rest of my hair, just my bangs.  If I don’t, they’re a disaster.

It’s in the 40’s in the mornings now. It feels amazing. I can wear my fluffy robe.  We refer to my robe as my bear suit.

I am trying to only drink Herbal tea to combat my headaches.  I get horrible headaches and after multiple Neurologist visits, tests, MRI scans we’ve come to the conclusion that it might be my tea intake.  So I have been drinking decaffeinated tea, but decaffeinated tea still has *some* caffeine in it, so I’m trying all herbal.  We’ll see how it goes.   I don’t know if I can totally cut out my Earl Gray or Green Jasmine.  This hurts me so much, but so do the headaches.  Choices!

If you love Lisa Frank as much as me you will love this video.  I’m officially obsessed with these Lisa Frank inspired nails now too.
lisafrank1

My health insurance costs so much I cry everytime I think about this.  I’m scared to see how it will increase next year. How much does it cost? Well I could go to Disney World 6 times a year – this includes 2 people with flights, Disney hotel and tickets.  Oh gosh, I’m going to cry again.

I want to go to Disney World right now.  

I work best at night.   I feel in the zone, my mind is racing, it’s the perfect time to do blog posts.

I should get to sleep early, it’s my current at the moment goal but see the above comment and you can see the problem here.  I am trying to be in bed every single night by midnight.  You would think might be easy, but it’s not.   I am trying really hard on this!  Do you have tips on how to get to bed early?

Do you have tips on how to do nothing? How to relax and just zone out?  I get incredibly anxious doing nothing.  I used to be able to just lay on the floor and read but now I have so many self caused distractions that I forgot how to just relax.  I’ve been telling Matthew that we should have a day of just doing nothing but we both worry about how scary that might be.

We pressure cooked for the first time.  I lived! But I told Matthew I was scared 84 times.
Pressure canning peppers for first time, terrified.  Think I need a Xanax.

So it’s basically Halloween.  Ok it’s not Halloween, but it basically is.  I have my nails painted black and orange, I already started to decorate, pumpkins are out, decorations are slowly arriving in the stores, Reese’s Peanut Butter Pumpkins are dangerously nearby for the next 50 days.  I love this time of the year.   It’s the best.  It makes me so happy. Here’s me and a pumpkin, don’t we look alike?
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 This is how you should decorate your tomato cages for Halloween.  Actually all year.

Have your bananas ever turned to complete liquid?  One night they are fine, the next morning they are just sitting in a giant puddle of banana liquid? It was gross.

I am totally not spamming you but I recently discovered the Discover It Card and it’s changing my life.  We were in the process of trying to find a Rewards Credit Card where we could purchase everything on it to keep receipts together and then just pay it off every month.  This makes keeping track of my bank account such a breeze now! But the Rewards Card is amazing because you get  1% back on every purchase and during Oct-Dec it’s 5% back on online purchases (hello Holiday season!).  Right now it’s 5% back off gas stations.  And to make it even better I called them one day and it rang once and someone picked up.  No entering numbers or speaking to a robot and waiting on hold while they play horrible alternative rock, they just answered!  Plus they match any price on a item you bought and then find for cheaper.  Sorry, I am really excited about this.   Again, not spamming but if you sign up now you get $50 bonus.  Again, not spamming but if you want a Credit Card to earn you some money, this is a really great card.  I earned $30 back this month.   $30 x 12 months = $360.  Hello pretty new shoes! Or savings.  Or pretty new shoes.

9 Questions About Syria You Were Too Embarrassed to Ask.

I love raspberries, it’s on my list of things we must grow next year. I have this bodega that is around 15 blocks away and they have amazing sales on fruits and vegetables.  Lately they’ve had raspberries for  $1.49 a package, blueberries for .99.  I’ve been stocking up.  And by stocking up I mean buying containers and just eating them on the walk home.  Note to self: Buy more raspberries.

We found a turtle in our garden one night.  We didn’t know what to do, or how the turtle got there, but it really enjoyed it’s time laying in our cucumbers.  We eventually found out it was a neighbor’s turtle and the turtle’s name is Axl Rose and they let this turtle roam on the roof. I’m in love with this guy, I wish he was always there.  I want to build him a little home in the garden. 
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Hug and kiss your kids before they go to sleep.  Tuck them in.  Read them  a book.  Grab their favorite stuffed animal.  4 years old or 17 years old.  They will remember it forever and the cycle will continue.  

My Gardeniere video shoots went great over the weekend.  We did some shooting outside in the garden and some shooting inside in the kitchen.  
Day 2 of shooting:  cooking mama time.6tag_140913-135546.jpg

While filming in the kitchen Matthew recorded this video that shows FiFi Bofinkles confused why her mama is talking but she’s not looking at her.  Look at how she looks up at me “Mom, I’m down here, What are you talking about, Look down at me”.  Gosh, I love that FiFi Bofinkles so much.

Also while here, the cats helped out the film crew.  Again, cats love boxes.  Real big boxes.
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My favorite snack right now are Blue Diamond Coconut Roasted Almonds.  I found these Almonds last year and I never looked for another almond again.  I love them dearly.  If you see them (I know Target has them) please try them.  They’re just purr-fect.  
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(Totally going to ignore the fact I posed the Almonds with a Astronaut suit).

New garden tip I learned (Thanks Melissa).  Keep  a bucket of sand in your garden, put your tools back in after you are doing using.  The sand acts like a abrasion and cleans your tools, and you also will never ask yourself “Where did I put that shovel” and walk around the garden for 12 minutes looking for that shovel while the shovel is in your hand the entire time (hey, it happens).
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The Antares rocket blasted off Wednesday and we were anxiously timing the countdown on the roof as Matthew is Mr. Spaceman.  Sadly though we totally couldn’t see it.  It was hazy in the low sky, buildings too tall, we were pretty bummed out.  I did see the sun though.
Tried to see Antares but too many buildings in the way.  Did see the sun though.

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There is a new peanut butter out called PB Crave. It offers an unexpected twist to classic peanut butter using ingredients such as white chocolate, raspberries and wild honey. The fun flavors include Cookie Nookie, Razzle Dazzle, Coco Bananas and Choco Choco. Their natural and nutty line is gluten and cholesterol-free, made with fresh-farm peanuts.  I really love the video they made too!  
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They sent me a jar of each to review, so one afternoon I grabbed Matthew’s hand, some spoons, a notebook and we tasted everything.  
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Here were our notes:
Coco Bananas: If you love Banana flavored food, you’re going to love this.  As soon as you open up the jar the smell of banana hits you.  It definitely tastes like banana too.  Great if you love bananas (like me), not so great if you don’t love bananas (Matthew).  
Cookie Nookie: We were most excited about this one as we were expecting pieces of chocolate chips and cookie dough with the peanut butter but instead it was just smooth.  The peanut butter is good, thick and smells like malty chocolate baked goods.  Still wish it would have had pieces of cookie dough in it as I would then make it my favorite peanut butter ever. 
Razzle Dazzle:  Smells very fruity, you can smell the berries right away.  On the first spoonful, you can immediately taste the sweetness.  This peanut butter is very light and smooth.  
Choco Choco: This was hands down our favorite and winner of the peanut butter taste test afternoon.  It’s light, it’s smooth.  The chocolate is not overwhelming at all.  I would totally pull this jar out for a peanut butter and jelly sandwich any afternoon!

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Choco Choco – our favorite.

The great thing is that PB Crave donates 2 percent of the profits of every PB Crave jar to Project Peanut Butter, a non-profit organization that aims to treat 2 million malnourished children by 2015.  

If you’d like to try this peanut butter, you can find a store locator here!

 

Happy Thursday everyone! Hope it’s a good day wherever you’re at!

White Bean and Kale Pesto Soup

I am loving this soup.  I am loving this weather.  I am loving this soup in this weather. 

Reasons why I love this White Bean and Kale Pesto Soup:
It’s quick.
It’s easy.
It has white white beans which I love.
It has kale pesto which I love, but you can use any type of pesto.
It uses roasted peppers which I’m officially in love with and can’t stop thinking about.  
It’s perfect on a chilly night.  
It’s healthy!
It will make you happy!

I was a bit worried how this soup would turn out, it was a new soup adventure but I was so happy with the results.  There were leftovers I kept warm for Matthew to eat after he came home later and he kept exclaiming how great this soup was as usually if there is no meat involved  it’s not always a favorite, but this was a homerun out of the soup ballpark.

Pesto Roasted Pepper White Bean SoupIMG_5085

 

White Bean and Kale Pesto Soup
Print
Ingredients
  1. 2 Tablespoons Kale Pesto (Or any type of pesto you prefer).
  2. 2.5 cups Chicken Broth
  3. 2 15oz cans of Great Northern Beans
  4. 3/4 cup of Roasted Peppers
  5. 2 Tablespoons Parmesan (grated)
  6. pinch of black pepper
To roast the peppers
  1. Preheat your oven to 375 and wash 3-4 medium size bell peppers (any color you want). Leave the stems on. Place the peppers on a aluminum foil covered cookie sheet. Place the sheet in the oven. Every 20 minutes turn the peppers using the stems you left on until 1 hour is up. At this time you should see that all your pepper skins have wrinkled and turned blackish. Take peppers out and cool them for 20 minutes so you can touch them. Once cool peel the peppers so the skin comes off easily. Make sure all seeds are removed from the peppers and disregard them. You should have now have slippery beautiful peppers. Cut them up into small pieces to have 3/4 cup for this recipe.
Directions
  1. Pour your chicken stock into a pot at medium-high heat.
  2. Add beans and bring to a boil.
  3. Once boiling, reduce to a simmer and add your pesto, roasted peppers and pinch of black pepper. Simmer for 5 more minutes.
  4. Add Parmesan cheese and stir soup.
  5. Serve in bowls. Enjoy!
Notes
  1. You can substitute Vegetable Broth for Chicken Broth instead.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Pesto Roasted Pepper White Bean SoupIMG_5074
Hi,  my name is Pamela and I am in love with Roasted Peppers.  Oh goodness  I just love them! Don’t they just smell amazing?

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Here’s the slimy peppers with their skin off.  I then cut them up into bite size pieces.

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Here’s the main ingredients which you probably already have in your pantry.  Here’s my kale pesto recipe if you’d like to use it, or use another pesto if you’d like!

Pesto Roasted Pepper White Bean SoupIMG_5085
This soup is done so quick.  If you have the roasted peppers done ahead of time, even better!  I’m going to freeze a bunch up so I can make this all winter long for quick dinners!

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I just love seeing the specks of the pesto.. yum!

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The roasted peppers really make this special too!  


This is totally going to be my Fall soup, I’m already planning on making it again soon! 

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I hope you enjoy this with a blanket on your lap!  Relax and enjoy!

 

Soybean Harvest Summer 2013

Oh soybeans! I love you little guys! Every single one of you! Soybeans were 2012’s winner of the “OMG, What a Surprise!” award so you know it was going to get it’s time in the spotlight in this year’s garden too.  

I had become increasingly obsessed with edamame so last year I spent some time figuring out what soybeans would work best for edamame, as well as shelling out the beans to use in soups, rice dishes, throwing in my mouth by itself, etc.  So we planted way too many plants for 1 (not sane) person, thinking just a few beans would show up, but no… they all turned up.  It was soybean insanity here last summer.  Honestly, it was madness.    So this year I decided to plant a little less, knowing how well these plants do grow.  We ended up planting close to 30 plants and as happily expected, every single one produced beautifully.

But I’m getting ahead of myself.  This is how the calendar works:
The broccoli and cauliflower live in the containers until about early June, we pull them all out when they’re done  (it’s a sad day, I cry at least 3 times).
Soy beans got planted directly into the containers on June 16th.  
We harvest the soybeans on September 2 and remove the plants.
Broccoli and cauliflower seedlings moved back into their containers on September 5 to finish the season.

So let’s get harvesting soy beans!

I decided I want to start bringing video and interactive content on Brooklyn Farm Girl so Matthew and I made a quick and fun stop motion video of harvesting the soybeans!   


Now let’s look some at pictures to watch the progress…

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Broccoli plants are cut and ripped out of the container (*tear tear*) in early June.

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Soy beans are planted directly into the soil.

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Water, Water, Dance, Dance.

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Then the first soy bean comes up! I cheer!

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A few weekes later, the soy beans continue to grow..

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And they get bigger..

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And they become giant bushy beauties!

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You know they’re ready to harvest when the plant leaves start to turn yellow, as well as when the beans get to a full size.  You don’t want them to get too big as they aren’t as tasty, so use your judgement.   Also make sure you read the seed pack, it will tell you approximately how many days to full  maturity.   When we harvest we cut the entire plant off, we feel it’s easier to do this all at once.  

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Look at all those beans on one plant!

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So then you take a afternoon and one by one pinch each bean off the plant.  While we were doing this it started to rain, talk about dedication.

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I had to open one up, look at the beauty! I  ate these immediately.

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During this soybean harvest afternoon your husband might run away from.  Not because he doesn’t love you, because he does.  But because the soybean plant he was working on picking beans off of, had a spider on! Then he tried another one, and it had a spider on!  So then he leaves you do the rest but stands there and cheers you on from a distance incase there are more spiders that might chase him.  Boys. 

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Look at all these soybeans!  My basket almost broke.  My arm  too.

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This is my annual Soybean Monster picture I take every year.

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And now comes the fun part.  I am lying, it’s not really fun but it has to be done.  You blanch the soybeans, throw them in a ice bath, and then set them out to dry.

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It’s pure intimidation seeing all these beans…

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And then because I planned on freezing the individual shelled soy beans, you have the brutal task of pushing every single bean out.  Take a afternoon, take a evening.   Make yourself some tea.   Put on some music.  Make sure you’re comfortable.  This takes a bit of time.  If you don’t want the individual beans and plan on using it as edamame then skip this step and go straight to cooking or freezing the whole pods. 

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Throw on some Sopranos, make your loved ones help you (guilt them if you have to) and keep shelling! 

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Then package them into freezer bags and freeze.  Now you have soy beans all winter long!

Hope you liked our Soybean Harvest! If you’re looking for a bean to grow through the summer, give Soybeans a chance! 

15 Minute Strawberry Peach Jam

Hi Friend, it’s Friday!

How’s your weekend looking – got anything fun planned? I will be filming more gardening and cooking segments for Home Depot/Miracle Gro Gardenieres.  We have some great segments planted, with some harvesting, some chip making and some garden chores that must be done every winter!  Stay tuned for the videos!  The best part of this weekend though is the weather, it’s supposed to be 71 on Saturday and 74 on Sunday. I think I can get away with leggings – does this excite anyone as much as me?  

In today’s recipe we are making Strawberry Peach Jam.  I am a lunatic in never letting fruits or vegetables go to waste, I will find something to do with them always.  In this one I had a peach that had a short life span but you better believe it – this peach was not going to waste! So instead of making my usual strawberry jam, I decided to give it a peach twist!  The outcome is delicious!  And the smell! It smells like summer.   Even though I’m not canning this jam below, it would be amazing to can to save for the wintertime.  Summer memories in the Winter – I love that!

15-Minute-Strawberry-Peach-Jam

My favorite jams are quick. I don’t like lingering over the stove for 2 hours stirring jams.  I want it quick and I want it delicious in a 15-20 minute recipe – tops! This even includes preparing and cooking.   It will take you longer to go the store to pick up jam! It’s that easy and quick!  Plus you get to walk around the house with a saucepan making everyone smell it and then judging their reaction, and when they don’t act as excited as you then you can remember that moment when they ask you for something.  Hold jam grudges everyone, hold them tight! 

As always, when I’m making jam I listen to this song. I always have to say that because as I write posts about it it’s permanently stuck in my head.

If you like this recipe, you’ll love my 1 Pint Blueberry Jam.

So let’s get jammin.

 Strawberry Peach Jam IMG_5790

 

Strawberry Peach Jam
Print
Ingredients
  1. 2 cups strawberries - hulled
  2. 1 small peach - cut up into slices, peach pit removed
  3. 1 tablespoon lemon juice
  4. 1/4 cup honey
Instructions
  1. Put strawberries and peach slices into your food processor and pulse about 10 times until it's a consistency that is slightly chunky.
  2. Transfer into saucepan and bring to boil on medium-high. Cook for 10-13 minutes. Keep your eye on this and stir occasionally so it does not burn.
  3. Once it's reached a jam texture, remove from heat and let cool.
  4. Put into jars, enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/
 
Beautiful bucket grown strawberries, come to mama!

Strawberry Peach Jam IMG_5734
Here’s your ingredients.  Strawberries and peaches.  Can you smell that? It’s summer.

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Beautiful strawberry memories will be composted and given back to the garden!

Strawberry Peach Jam IMG_5738
Into the food processor it goes. This is about 10 pulses.


Then onto the stove it goes.  Strawberries cook faster than other berries I find, so a good 10-13 minutes and it will be done.  After about 8 minutes, I would watch this like a hawk and keep stirring every 30 seconds or so.  We want to make sure it does not burn.  Mine took about 12 minutes.

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And this beautiful jam will come off the stove and your life will be full of jammin happiness.

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This recipe makes 8 oz of jam.  Eat all of it.  Give some to a friend. Eat all of it. Eat all of it. Eat all of it. 

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Spread it, eat it with a spoon, go jam wild!

Enjoy everyone!
Happy weekend!

 

Easy Kale Pesto

Happy Thursday everyone! 
How’s the weather where you are?  Let me tell you yesterday was not pretty! And by not pretty I mean melting hot in the mid to high 90’s!  The good news is that after today there is nothing in the 10 day forecast above 80 degrees!  That means the air conditioning can shut off while we sleep!  I need the hum of something while I sleep so if the air conditioner is not on, the fan is, and last week we had 2 chilly nights where we slept with the fan on and I got some deep sleeps! I hardly woke up, slept in and overall was a great sleep.  Who doesn’t love a deep sleep?  

Also who doesn’t love waking up to a cat under the blanket on your belly, a cat on top of your pillow curled into your head, and a cat sleeping next to the bed so it can be the first one to rub against your ankles?   I love my babies.. but that’s another post!   Note to self: Start making more cat posts.  They are necessary for a healthy life! 

Can I tell you something about this kale pesto below?  It’s delicious.  Can I tell you something else?  I didn’t know what pesto was until I was in my 20’s.  Noone back at home in the hills of the Appalachian Mountains every muttered the word “pesto”.  We  never had it n my house, friends parents never made it when I was over at their house, it was never offered at the deli counter to dip your crackers in.  So you can imagine how amazed I was to find many years later what pesto was and how good it was.  That is my excuse for the amount of pesto I eat, to catch up on all those years lost!  And I can eat pesto! I can eat it all day!

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LUNA Bar Love + Giveaway

I love LUNA Bars.  Do you? If not, I’m here to hopefully change that because when I find something good I just need to share it! And stick with me to the end where one lucky reader will win a box full! It’s worth it.. trust me!

LUNA Bars come in 3 varieties:  Regular LUNA Bars, Protein Bars, Fiber Bars.  I am a huge fan of the regular bars and protein bars!  How big of a fan? This is my fridge any day that you open it up:

I am alway stocked! I have a container full of bars to grab and go, and always a box in the back just in case I run out! Can you imagine how sad I would be?   You totally don’t have to put them in the fridge, but in the summertime I always prefer them a bit chilled.    My favorite regular LUNA flavors are Chocolate Dipped Coconut, Peanut Honey Pretzel (I’ve made friends now addicted to this) and get ready.. Carrot Cake! It totally tastes like Carrot Cake too, you will love it!  I love them so much that once in Target I got down on the ground, practically on  my stomach as the Carrot Cake bars were on the lowest shelf and rooted my hands around trying to find if there was any left in stock while people walked down the aisle asking me if I was ok. I didn’t look ok. I looked crazed.  I needed my Carrot Cake LUNA Bars!


And if we’re talking delicious, the Chocolate Dipped Coconut bars taste just like Samoa Girl Scout Cookies.  I’m not lying to you, I would never lie about such a  serious subject! These bars are perfect for a quick breakfast in the morning, just grab and eat!

My other favorite are LUNA Protein Bars.  Here are some facts about them:

  • 12 grams of soy and whey protein, 3 grams of fiber
  • Each bar is between 170-190 calories
  • Gluten free
  • Contains the CORE 4 vitamins and minerals essential to women’s health – calcium, iron, folic acid and vitamin D
  • Low glygemic
  • LUNA Protein bars come in 5 delicious flavors: Chocolate, Chocolate Cherry Almond, Chocolate Peanut Butter, Cookie Dough and Mint Chocolate Chip
  • Available for $1.39/bar at natural food stores nationwide and at lunabar.com 

My favorite? The Cookie Dough! No the Chocolate Peanut Butter! No the Mint Chocolate Chip!  My, oh my, I love them all!

Whenever I’m on the go, I always have a Protein bar in my bookbag.  I always carry a book bag by the way.  There’s never books in it though, just a change purse that constantly spills out coins (including non US coins that I never remove from a trip), chapstick that always loses the cap and so many reusable grocery bags you wouldn’t know what to do.   Enough about my messy book bag, back to the Protein bars, I always have them for a pick me up which I often need in the afternoon when out in the city.  


They are great while waiting for a taxi cab to stop for you.


They are great while waiting in never ending lines at Target.  Shopping wears me out!


They are great for a lonely elevator ride up. 


They are perfect for a Sunday walk.


Look at that Cookie Dough! YUM!

Can you tell I’m slightly obsessed?

Also how cool is this?  LUNA launched the “Feed Your Strength…At Work!” contest earlier this year and selected two winners – 4Moms and Yurbuds – to receive a LUNA-fied vending machine and nutrition counseling sessions from LUNA’s in-house nutrition team. Both were selected based on their submission that showed what they were doing as a company to stay happy and healthy in the workplace.  Can you imagine having a LUNA vending machine at your workplace? I’d get to work early for that!

 The “Feed Your Strength…at Work” contest is part of LUNA Bar’s larger “Feed Your Strength” initiative, which launched earlier this year and encourages women to share how they empower themselves in their daily lives. The initiative kicked off with a webisode series called “Debunking the Diet,” which tackles common diet myths and provides women with sound, relatable nutrition advice. The webisodes can be viewed on the LUNA YouTube page.

So what I’m saying is you aren’t already in love with LUNA Bars, I hope this post makes you go try them because they really are a favorite of mine.

If you love them already, or have never tried them – either way, you’re in luck!  LUNA will be giving away one box of Protein Bars to a lucky Brooklyn Farm Girl reader! 

Ways to Enter:
Leave a comment below telling me what LUNA Protein bar flavor you’d like to try:  Chocolate, Chocolate Cherry Almond, Chocolate Peanut Butter, Cookie Dough or Mint Chocolate Chip
Leave a comment below telling me you liked Brooklyn Farm Girl on Facebook
Leave a comment below telling me you follow Brooklyn Farm Girl on Twitter.

That means you can enter 3 times if you do all 3 – amazing! Make sure to leave a separate comment for each one! 

Winner will be picked randomly. Giveaway is only open to US residents.  Contest ends  Monday September 16th, 2013. 

 

*The giveaway and some products in this post were provided by LUNA. All opinions are my own.*

Watermelon Strawberry Lime Smoothie

Watermelon-Strawberry-Lime-Smoothie

Enjoy a Summertime treat before the season ends! We’re going fresh, we’re going sweet, we’re going to make a Watermelon Strawberry Lime Smoothie!  The best part – everything comes from our garden! The other best part – you can use frozen fruits! The other best part – you can freeze your garden harvest or if your supermarket has a great sale, stock up! Then when it comes Winter and you are complaining about missing summer, you can put on your swimsuit, sit in front of the heater and enjoy this Smoothie (all wearing your sunglasses of course).   Ignore all the judging stares your loved ones and cats will give you.  

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Pumpkin Macaroni and Cheese

Pumpkin Macaroni and Cheese, a pure comfort food meal.  Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.  

It’s that time again, a pumpkin recipe! I’m pretty sure you will see a almost weekly pumpkin recipe until Halloween.. I just can’t get enough!  

I know some of you don’t want summer to end, but I’d like for you to take my hand and enter into Fall’s journey.  It’s full of beautiful leaves, apple cider, chilly nights, comfortable socks, ghosts and goblins, the color orange. 

Oh pumpkin! Oh this recipe!

First it was Fudgy Pumpkin Brownies, then it was Pumpkin Chili… now I’m pulling out the big guns.. Pumpkin Macaroni and Cheese!
Not only does this recipe have pumpkin which is delicious, but it’s pumpkin macaroni and cheese. I know, drop what you’re doing  – this is getting serious.  Pumpkin, Melted Cheese, Pasta – can it get any more perfect? I’m not sure, but I’d like to think this is close to it.   The pumpkin doesn’t overwhelm this macaroni and cheese, it adds a creaminess  and richness…and it adds great nutrients.   If your family loves their macaroni and cheese, this is a great alternative full of fiber and vitamins.  

Bonus points: If you grow pumpkins make sure you make pumpkin puree – it will make this dish incredibly fresh, Earthy (in a good way), and you will just feel like a pumpkin boss. 

Pumpkin Macaroni and Cheese, a pure comfort food meal.  Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.

Once you take a bite.. it’ll be hard not to think of Fall! It will also be hard not to close your eyes and cherish this moment.
Pumpkin Macaroni and Cheese, a pure comfort food meal.  Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.

Pumpkin Macaroni and Cheese
Print
Ingredients
  1. 2 cups elbow macaroni
  2. 4 tablespoons butter
  3. 2 tablespoons flour
  4. 2 cups milk
  5. 1/2 teaspoon pepper
  6. Dash of nutmeg
  7. 1 teaspoon ground mustard
  8. 1 cup pumpkin puree
  9. 2 1/4 cups shredded cheddar cheese
Instructions
  1. Heat oven to 350 degrees.
  2. Make elbow macaroni according to box. Drain, set aside.
  3. In a medium size saucepan melt your butter over low-medium heat. Stir in flour and continue to stir until smooth. Stir in milk and bring to a simmer. Continue to stir for 1 minute until it's thickened. Remove from heat.
  4. Stir in pepper, nutmeg, mustard.
  5. Add in pumpkin puree and 2 cups of shredded cheese, stirring until cheese is completely melted.
  6. Add macaroni to cheese mixture and stir until it's all coated. Pour into baking dish.
  7. Top with 1/4 cup remaining shredded cheese.
  8. Bake for 25-30 minutes.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Pumpkin Macaroni and Cheese, a pure comfort food meal.  Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.
These are some of our pumpkins we picked this summer, along with some fresh pumpkin puree I just made.  We have another batch of pumpkins to pick in October, I love Fall!


Pumpkin Macaroni and Cheese, a pure comfort food meal.  Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.  Preserving fact: Pumpkin freezes amazing.  I usually freeze pumpkin in 8 oz or 16 oz portions.  Pumpkin Puree easily lasts up to a year in the freezer.  Pumpkins you guys, they just are the best.  And they are really really cute!


Pumpkin Macaroni and Cheese, a pure comfort food meal.  Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.  This recipe calls for 2 and 1/4 cup shredded cheddar cheese.   Of course I had to put it into a pumpkin bowl, because well I just had to!

Pumpkin Macaroni and Cheese, a pure comfort food meal.  Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.
Gather your ingredients.  The saucepan to the right has your melted butter, flour and milk.  


Pumpkin Macaroni and Cheese, a pure comfort food meal.  Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.  Then add your pepper, nutmeg, mustard…..

Pumpkin Macaroni and Cheese, a pure comfort food meal.  Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.
And then add your pumpkin puree and 2 cups of cheese.  Stir cheese until it’s fully melted. 

Pumpkin Macaroni and Cheese, a pure comfort food meal.  Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.
Then add your elbow macaroni and stir… I dare you not to just take a big spoonful right now.   Me? I took about 6.

Pumpkin Macaroni and Cheese, a pure comfort food meal.  Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.
Put in a baking dish.  Something I’d like to talk about right now, don’t panic as it’s extremely runny.  Once it bakes it won’t be runny at all.  Again, it will be ok! You have to trust me on this one…

Pumpkin Macaroni and Cheese, a pure comfort food meal.  Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.
1/4 cup of your remaining cheese goes on top…

Pumpkin Macaroni and Cheese, a pure comfort food meal.  Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.
And after 25 minutes – BOOM! MY GOODNESS.  LOOK AT THIS MAGIC.  I think I almost cried. I think I did, I am a very emotional person.  


Pumpkin Macaroni and Cheese, a pure comfort food meal.  Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.  It’s just so beautiful and rich.  It smells amazing.  


Pumpkin Macaroni and Cheese, a pure comfort food meal.  Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.  Pumpkins, you guys rule.    We are best friends forever.  


Pumpkin Macaroni and Cheese, a pure comfort food meal.  Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.  Start serving and swooning! It will be a magical dinner…

Pumpkin Macaroni and Cheese, a pure comfort food meal.  Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.

Slow Cooked Pepper Steak Tacos

Who doesn’t like tacos?

*Looks around virtual room*

Good, I am glad we all love them!

I could probably have tacos every single day. There’s so many varieties, so many things I can put on them, so many side dishes that go perfectly (like cilantro lime rice!).  Oh tacos, how are you so great? One of my favorite recipes is Crockpot Chicken Chipotle Tacos so I was interested in trying other Crockpot taco recipes because let’s be honest, I’m in love with my crockpot (or slow cooker if you must call  it that too).   Slow Cooked Pepper Steak Tacos were born!   I was especially happy with these tacos because I got to use garden grown green peppers, onions (are you proud of me?), stewed tomatoes that I made from our tomatoes and then our garden harvest salsa on top!   These tacos were so fresh! 

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Candy Corn Oreo White Chocolate Chip Cookies

Delicious White Chocolate Chip Cookies made with Candy Corn Oreos.  They are perfect for a Halloween seasonal cookie!  These cookies are high on the addictive scale, I dare you to eat just one! 

So let me tell you a secret, maybe it’s not a secret.   Around Halloween  Oreo releases limited edition Candy Corn Oreo Cookies.  They might only be sold at Target, I’m not sure, but that’s the only place I know that sells them.  Last year I went to Target 3 times a week for the entire month of October and they were sold out every single time.  The employees told me people were buying multiple packs. I could not get one.  I was devastated.  So imagine my incredible happiness when I saw them in Target last week.  I started crying in the cookie aisle.  I slid to the ground, cookies in my arm, hugging them tightly, crying out loudly “I LOVE YOU!”.  Target asked me to leave, but first I bought the cookies.  Even the cashier saw the cookies and gave me a look like “girl”.  And I gave her a look back that said “girl”.   That’s a good look by the way.  

Delicious White Chocolate Chip Cookies made with Candy Corn Oreos.  They are perfect for a Halloween seasonal cookie!  These cookies are high on the addictive scale, I dare you to eat just one!

So if you are reading this post, I ask you to PLEASE find these cookies.  Set your goal for the next 2 months to find these Oreo cookies.  They should be very high up there on the priority list.  Actually they should be top priority.  Bills, education, kids, work, whatever.  CANDY CORN OREO COOKIES = #1.

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CANDY-CORN-OREO-WHITE-CHOCOLATE-CHIP-COOKIES

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Here they are, in all their glory.  This is how many was left by the time I got to this recipe.   I’m just going to warn you right now.  I am a crazy Oreo addict when it comes to limited edition like Candy Corn, Gingerbread (omg dont even get me started) and Birthday Cake.  I will eat them all in 1 day.  I am horrible.  I tell Matthew sometimes when he leaves the house to take them with him (seriously).  Or I tell him to hide them.  Then when he leaves I tear the apartment apart to find them.  They make me crazy.  So if you have these cookies in your house, you might go crazy. I mean in a good “these are so delicious I’m going to cry” crazy way. 

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Cream together butter and sugars.

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Stir in your white chocolate chips.  You can use regular chocolate chips if you’d like but I don’t think the appearance of the cookie will be as cute as the brown will be too overwhelming.

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Then break up your Oreo cookies and eat it with a spoon.  HAHAHAHAHAH just kidding.  HAHAHAHAHA not kidding at all.    HAHAHAHAHAH just kidding.  HAHAHAHAHA not kidding at all.    HAHAHAHAHAH just kidding.  HAHAHAHAHA not kidding at all.    HAHAHAHAHAH just kidding.  HAHAHAHAHA not kidding at all.  Ok, just take a quick spoonful!

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Then mix the cookies and chocolate chips up good.   Eat it with a spoon.  HAHAHAHAHAH just kidding.  HAHAHAHAHA not kidding at all.    Ok, just take a quick spoonful! I’m sorry, I am a really bad influence.

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Warning, these cookies expand!  Just like they will expand your heart (and other things)  they will get bigger.  This was before..

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This was after baking.  See, how they grew.  I let them cool and then easily ran a knife through to cut them up.  Worked perfect.

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So please make these.  

Thank you Oreo Cookies for all the comfort you’ve given me over the years.
I love you forever,
Pamela

Candy Corn Oreo White Chocolate Chip Cookies
Print
Ingredients
  1. 1 stick softened butter
  2. 1/2 cup sugar
  3. 1/2 cup brown sugar
  4. 1 egg
  5. 1 1/2 cup flour
  6. 1/2 teaspoon baking soda
  7. 1/2 teaspoon salt
  8. 1 teaspoon vanilla
  9. 15 Candy Corn Oreo Cookies - broken up
  10. 1/2 cup white chocolate chips
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix together softened butter, sugar, brown sugar.
  3. Add egg and vanilla and continue to mix until all creamed together.
  4. Mix flour, baking soda and salt in a bowl.
  5. Add wet ingredients to flour mixture slowly, mix until well combined.
  6. Stir in broken up Oreo cookies and white chocolate chips until combined.
  7. Place tablespoons of cookie batter on parchment covered baking sheet. Bake for 10-14 minutes, until bottoms are slightly browned.
  8. Let cool.
  9. Eat and enjoy!
Notes
  1. This makes 24 cookies.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Delicious White Chocolate Chip Cookies made with Candy Corn Oreos.  They are perfect for a Halloween seasonal cookie!  These cookies are high on the addictive scale, I dare you to eat just one!

Crockpot Mexican Pumpkin Chili

Serve your family a hearty, comforting bowl of Crockpot Mexican Pumpkin Chili. It’s filled with vegetables and Mexican spices such as green chiles, salsa verde and cumin! You can freeze any leftovers (but I doubt any leftovers will be left!).

Now I know what you might be thinking.. usually “Mexican” and “Pumpkin” don’t usually go together, but in this recipe they are best friends.  They are holding hands, whispering secrets (not about you), planning adventures – they are great pals. In this recipe we have the usual Chili ingredients, but then we’re throwing in pumpkin because whenever you can you should throw pumpkin into any dish.   Here’s the great thing about pumpkin, it’s full of great nutrients but hardly changes the taste of meals.  It’s an amazing way to make your dinner or brownies more healthy and better for you.  Who doesn’t want that?

Serve your family a hearty, comforting bowl of Crockpot Mexican Pumpkin Chili. It's filled with vegetables and Mexican spices such as green chiles, salsa verde and cumin! You can freeze any leftovers (but I doubt any leftovers will be left!).

Health facts on pumpkin:
It’s full of fiber. Half a cup has 3.5 grams of fiber. 
It’s loaded with Vitamin A, alpha and beta-carotenes and is a good source of vitamins C, K, and E.
1 cup of  pumpkin puree supplies 3.4 grams of iron which will support a strong immune system and keep you from getting sick. 
Pumpkin’s orange color is a clue to its high antioxidant content. Some doctors say that the compounds in pumpkin can help prevent lung cancer, heart disease as well as Type 2 diabetes and arthritis.
It will help support healthy digestion.
One cup of pumpkin puree contains just 83 calories.  Compare that to the oils you might use instead!

Pumpkin is amazing – isn’t it? 
And don’t forget pumpkin puree is so easy to make!

So what makes this Chili Mexican? Well we’re going to spice it up with green chiles, salsa verde, cumin and we’re going to throw corn into this!  If you want you can even throw avocado on top when it’s done!

Other bonuses: Chili freezes amazing, so feel free to make this in advance and keep for that chilly night when your’e feeling lazy and just want to curl under the blankets with your softest socks on!   

Serve your family a hearty, comforting bowl of Crockpot Mexican Pumpkin Chili. It's filled with vegetables and Mexican spices such as green chiles, salsa verde and cumin! You can freeze any leftovers (but I doubt any leftovers will be left!).

I love beans so I had to add both black beans and kidney beans.  Also I love using ground turkey for chili as a healthy alternative to ground beef.
Serve your family a hearty, comforting bowl of Mexican Pumpkin Chili. It's filled with vegetables and Mexican spices such as green chiles, salsa verde and cumin! You can freeze any leftovers (but I doubt any leftovers will be left!).

Once you take the first bite, you’ll be one happy pumpkin loving friend!  Enjoy!
Serve your family a hearty, comforting bowl of Crockpot Mexican Pumpkin Chili. It's filled with vegetables and Mexican spices such as green chiles, salsa verde and cumin! You can freeze any leftovers (but I doubt any leftovers will be left!).


Serve your family a hearty, comforting bowl of Crockpot Mexican Pumpkin Chili. It's filled with vegetables and Mexican spices such as green chiles, salsa verde and cumin! You can freeze any leftovers (but I doubt any leftovers will be left!).

Mexican Pumpkin Chili
Print
Ingredients
  1. 2 green peppers - chopped
  2. 1 can black beans - rinsed and drained
  3. 1 can kidney beans - rinsed and drained
  4. 3 garlic cloves - minced
  5. 15 ounces pumpkin puree
  6. 14 ounces diced tomatoes
  7. 1 cup tomato sauce
  8. 1 1/2 cup chicken broth
  9. 1 pound ground turkey
  10. 1 cup frozen corn
  11. 4 oz can of diced green chiles
  12. 1/2 cup salsa verde
  13. 2 teaspoons dried parsley
  14. 2 teaspoons chili powder
  15. 2 teaspoons ground cumin
  16. 2 teaspoons dried oregano
  17. 1/2 teaspoon salt
Instructions
  1. In a skillet, add your chopped peppers, minced garlic and ground turkey. Cook until turkey is browned.
  2. Put your ground turkey mixture into a slow cooker. Add all other ingredients and stir so everything is fully mixed up.
  3. Cook on low for 5 hours.
  4. Enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Serve your family a hearty, comforting bowl of Crockpot Mexican Pumpkin Chili. It's filled with vegetables and Mexican spices such as green chiles, salsa verde and cumin! You can freeze any leftovers (but I doubt any leftovers will be left!).

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