1
Happy Halloween From Brooklyn!
2
Amish Market Pumpkin Whoopie Pies
3
White Chocolate Pumpkin Pretzel Fudge
4
Funfetti Ghost Cookies
5
November Swap: Baby, Keep Me Warm
6
Birthday + Red Jacket Giveaway
7
Slow Cooked BBQ Spareribs
8
Fizzy Trix Vodka
9
Halloween Peanut Butter Chocolate Pretzel Granola Bars
10
Asian Marinated Cucumbers
11
Dried Salted Edamame Soybeans
12
Strawberry Bunny Milk
13
Enchilada Taco Casserole
14
Cinnamon Sugar Pumpkin Cake Donuts
15
Creamy and Healthy Sweet Pepper Soup
16
Fall Planning In The Garden + Container How To Videos
17
Cheesy French Fry Casserole
18
Zucchini Chocolate Chip Cookies
19
How to Dry Herbs Indoors (+ How to Keep Cilantro Fresh For Weeks!)
20
Moist Jalapeno Cornbread

Happy Halloween From Brooklyn!

The day has come.. time to play spooky tunes, eat candy until your belly hurts (I’ve already eaten 12 Kit  Kat bars) and wear your best costume!    Happy Halloween Friends!

Do you enjoy Halloween and dressing up? I love it.  This year sadly we’ve  been dealing with a tight deadline so I didn’t have time to make a costume or plan a Halloween bash.  So please make me happy and share with me in the comments about what you’re dressing up as!    

Here are my costumes for the last couple Halloweens…
My favorite Halloween costume I ever made was Hello Kitty.  This was a big hit, especially on the streets of NYC. Walking from my home to the subway ride to walking to parties I felt like a celebrity.  Everyone wanted to stop and take a picture with me or just give me a hug.  I smiled alot those days.

Matthew was a Whipped Cream can that year too.

Last Halloween I was a clown.. down to the big floppy shoes and handing out stickers to everyone that said “Clowns Are Cool”.

This is how clowns hail a subway train…

Clowns love cats.

That year I let Matthew wear my clown costume  one day. Wouldn’t this just make you smile if he rode by?

So yeah, I really love Halloween!   I should start planning for next year already! 

In tradition of Halloween, I wanted to share some festive houses decorated in Brooklyn for the holiday.   Growing up in a small town, holiday decorating is a big deal.   There’s no official standings but I think my house was  the best growing up.  My mom and dad went all out for Halloween and Christmas.     Some of my fondest childhood memories come from the holidays, so seeing a house decorated is one sure way to make me smile.    If you see a festive decorated house and you see the owner outside, be sure to say it looks great and thank them! Think of all the work they did to cause some walk/drive by happiness.    If fact if I was President I would make it a legal obligation to decorate your house. If you do not, I would round you up and bring you to a deserted location where you would be made to party, parade and dance the night away in costume!  It would be so much fun!   Basically I would kidnap you and force you to eat bite size Butterfingers while doing the Monster Mash.  You would end up loving Halloween! 

This is one of my favorite houses in Brooklyn and each holiday they decorate the yard to the max. I believe the Dentist office that resides in the bottom floor does this. I love it. I look forward to seeing their decorations every year.
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I love a greatly decorated tree bed on the sidewalk.
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I love sneaky decorations too. A house with nothing but a bloody  hand trying to escape.  
#Brooklyn #Halloween

A house with nothing but a freshly dug graveyard with a zombie ready to escape.
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Spiderwebs are big in the neighborhood too.
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Here’s a beautiful skeleton dressed up ready to dance the night away.
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I absolutely love children’s crafts too. They might me my favorite.
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This ghost monster guy dances all day long. I was able to catch him in a fabulous pose.
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Stores most definitely get in the spirit!  This is one sure way to get me in and buy things!
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Construction sites are no exception!
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On my birthday we celebrated out of town and decided to bring a big Pumpkin back home.
Birthday pumpkin!
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I’m hoping your Halloween is full of fun and good spirits, have a good one!

 

Amish Market Pumpkin Whoopie Pies

AMISH MARKET Pumpkin Whoopie Pies! This is a easy recipe that makes moist pumpkin whoopie pies with delicious marshmallow filling inside! These taste just like the whoopie pies you buy in Amish markets in Lancaster County! One of the BEST pumpkin dessert recipes!

Have you been to a Amish market?  Growing up near Amish Country, I’ve been to quite a few.    If there’s anything you should take from a Amish Market it’s this:  The Amish know how to bake.  Oh goodness, do they ever.  Breads, cookies, cinnamon rolls, pies, chocolate candies.. and whoopie pies. Oh whoopie pies.    Whenever we visited a market (and to this day) I stock up on these delicious pies. I need one of every kind, and I need one right away.  Right there in the market my eyes close, the outer world shuts down and only me and my whoopie pie exists.  It’s a beautiful moment.

AMISH MARKET Pumpkin Whoopie Pies! This is a easy recipe that makes moist pumpkin whoopie pies with delicious marshmallow filling inside! These taste just like the whoopie pies you buy in Amish markets in Lancaster County! One of the BEST pumpkin dessert recipes!

A whoopie pie is usually 2 pieces of cake, squashed together with a creamy filling in the middle.  The cake can be chocolate, vanilla, gingerbread or in this case pumpkin.  The internet tells me the name comes from when Amish women would bake these desserts  and put them in farmers  lunch boxes making them shout “Whoopie!” when they found them at lunchtime.   Pennsylvania, Maine, and New Hampshire all claim to be the birthplace of the Whoopie pie but because I’m from Pennsylvania I’m going to shut down this contest and call it. Pennsylvania wins! Whoopie pies wins! Whoopie pies for everyone!

AMISH MARKET Pumpkin Whoopie Pies! This is a easy recipe that makes moist pumpkin whoopie pies with delicious marshmallow filling inside! These taste just like the whoopie pies you buy in Amish markets in Lancaster County! One of the BEST pumpkin dessert recipes!

Sadly I had to use my last bath of frozen pumpkin puree in the freezer.  Don’t worry though I have a few more pumpkins to cut open and get puree out of! 
AMISH MARKET Pumpkin Whoopie Pies! This is a easy recipe that makes moist pumpkin whoopie pies with delicious marshmallow filling inside! These taste just like the whoopie pies you buy in Amish markets in Lancaster County! One of the BEST pumpkin dessert recipes!

While walking around Marshall’s a few days ago I spotted a Whoopie Pie pan on the sale rack.  This baby was $5.  I believe I earned it as I had to stand in line for 30 minutes for it. I knew Whoopie Pies were in my future but I wasn’t expecting to come across a pan.  Actually I didn’t even know they made Whoopie pans. 
AMISH MARKET Pumpkin Whoopie Pies! This is a easy recipe that makes moist pumpkin whoopie pies with delicious marshmallow filling inside! These taste just like the whoopie pies you buy in Amish markets in Lancaster County! One of the BEST pumpkin dessert recipes!

The pan works great as it creates perfect pie shapes.  
AMISH MARKET Pumpkin Whoopie Pies! This is a easy recipe that makes moist pumpkin whoopie pies with delicious marshmallow filling inside! These taste just like the whoopie pies you buy in Amish markets in Lancaster County! One of the BEST pumpkin dessert recipes!

I love it! What a great $5 investment.
AMISH MARKET Pumpkin Whoopie Pies! This is a easy recipe that makes moist pumpkin whoopie pies with delicious marshmallow filling inside! These taste just like the whoopie pies you buy in Amish markets in Lancaster County! One of the BEST pumpkin dessert recipes!

This recipe calls one 1 egg white.  My technique is to crack a little hole in the egg so the yolk stays inside while the white come out.  
AMISH MARKET Pumpkin Whoopie Pies! This is a easy recipe that makes moist pumpkin whoopie pies with delicious marshmallow filling inside! These taste just like the whoopie pies you buy in Amish markets in Lancaster County! One of the BEST pumpkin dessert recipes!

We needed a creamy filling and boy was this great.  I might have taken 4 spoonfuls of this before even filling one pie.
As soon as you start to put a little bit of cream on top, the world gets a little better.
AMISH MARKET Pumpkin Whoopie Pies! This is a easy recipe that makes moist pumpkin whoopie pies with delicious marshmallow filling inside! These taste just like the whoopie pies you buy in Amish markets in Lancaster County! One of the BEST pumpkin dessert recipes!

And when you squash down the other side creating a Whoopie pie, the world becomes perfect.
AMISH MARKET Pumpkin Whoopie Pies! This is a easy recipe that makes moist pumpkin whoopie pies with delicious marshmallow filling inside! These taste just like the whoopie pies you buy in Amish markets in Lancaster County! One of the BEST pumpkin dessert recipes!

Does anyone else just see a bunch of smiling mouths when they look at a bunch of Whoopie Pies or is this just me? 
AMISH MARKET Pumpkin Whoopie Pies! This is a easy recipe that makes moist pumpkin whoopie pies with delicious marshmallow filling inside! These taste just like the whoopie pies you buy in Amish markets in Lancaster County! One of the BEST pumpkin dessert recipes!

Hope you enjoy these Pumpkin Whoopie Pies!

Wrap them up individually in plastic wrap for storing. 
AMISH MARKET Pumpkin Whoopie Pies! This is a easy recipe that makes moist pumpkin whoopie pies with delicious marshmallow filling inside! These taste just like the whoopie pies you buy in Amish markets in Lancaster County! One of the BEST pumpkin dessert recipes!

Amish Market Pumpkin Whoopie Pies
Print
For the pies
  1. 1 cup brown sugar
  2. 1/2 cup vegetable oil
  3. 3/4 cup pumpkin puree
  4. 1 egg
  5. 1 1/2 cup flour
  6. 1/2 teaspoon salt
  7. 1/2 teaspoon baking powder
  8. 1/2 teaspoon baking soda
  9. 1/2 teaspoon vanilla
  10. 2 1/4 teaspoon ground cinnamon
  11. 3/4 teaspoon ground ginger
  12. 1 teaspoon ground cloves
For the cream
  1. 1/2 cup butter - softened
  2. 1 cup powdered sugar
  3. 1 cup marshmallow creme
  4. 1/2 teaspoon vanilla extract
Instructions
  1. Preheat your oven to 350 degrees.
  2. Lightly spray your baking sheet or Whoopie Pie pan with nonstick spray.
  3. Combine oil and brown sugar. Mix in pumpkin and egg until well combined.
  4. Add flour, salt, baking powder, baking soda, vanilla, cinnamon, ginger and cloves. Mix until all combined.
  5. Drop spoonfuls of pie batter onto a baking sheet or Whoopie Pie pan. If using a baking sheet, try to make it as circular as possible as this will be your pie shape.
  6. Bake for 10-12 minutes.
  7. Let cool.
  8. Spread cream filling on one pie, while using another pie to press it down.
  9. Enjoy immediately or wrap in plastic wrap to store.
For cream
  1. In a large bowl, beat together all of the ingredients until fluffy.
Notes
  1. This make 12 Whoopie Pies.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
 AMISH MARKET Pumpkin Whoopie Pies! This is a easy recipe that makes moist pumpkin whoopie pies with delicious marshmallow filling inside! These taste just like the whoopie pies you buy in Amish markets in Lancaster County! One of the BEST pumpkin dessert recipes!

White Chocolate Pumpkin Pretzel Fudge

White Chocolate Pumpkin Pretzel Fudge is a no bake fudge recipe.  The chocolate and pretzels give it a delicious sweet and salty taste! 

Fudge, MMMM.  Fudge was a childhood favorite and I’m glad to say it has stayed that way.  Even if I’m 100 years old and I hear the word fudge I will still grunt with happiness.

I made this fudge recently and it lasted a full day. A full day!  I’m surprised it even lasted more than 3 hours with me in the room.  This fudge is made with white chocolate, pumpkin puree and some pumpkin pie spice.   This fudge is more on the soft side so it is definitely creamy.  To give it some crunch we throw pretzels on top.  Salty and sweet are a favorite combination of mine when it comes to sweets! 

White Chocolate Pumpkin Pretzel Fudge is a no bake fudge recipe. The chocolate and pretzels give it a delicious sweet and salty taste!

When it comes out of the pan it’s in one piece.  
White Chocolate Pumpkin Pretzel Fudge is a no bake fudge recipe. The chocolate and pretzels give it a delicious sweet and salty taste!
Then you cut it up into your desired sizes.

White Chocolate Pumpkin Pretzel Fudge is a no bake fudge recipe. The chocolate and pretzels give it a delicious sweet and salty taste!

White Chocolate Pumpkin Pretzel Fudge is a no bake fudge recipe. The chocolate and pretzels give it a delicious sweet and salty taste!
You should store the fudge in your refrigerator or freezer depending on how hard you like it.  
Enjoy, it won’t last long! 

White Chocolate Pumpkin Pretzel Fudge
Print
Ingredients
  1. 12 oz White Chocolate Chips
  2. 2 Tablespoons Butter
  3. 1/3 cup Pumpkin Puree
  4. 2 Teaspoons Pumpkin Pie Spice
  5. 1 teaspoon Vanilla Extract
  6. Pretzels Broken On Top
Instructions
  1. In a microwave melt your chocolate chips and butter for 30 seconds. After 30 seconds, stir and continue microwaving every 15 seconds until it's fully melted.
  2. Stir in pumpkin, pumpkin pie spice and vanilla until all combined.
  3. Line a 8x8 baking dish with parchment paper. Spray the parchment paper with non stick spray.
  4. Pour mixture into baking dish.
  5. Add broken up pretzels on top and softly press down.
  6. Refrigerate for a few hours until it's set. Cut up into pieces.
  7. Store in refrigerator or freezer.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
White Chocolate Pumpkin Pretzel Fudge is a no bake fudge recipe. The chocolate and pretzels give it a delicious sweet and salty taste!

Funfetti Ghost Cookies

Who doesn’t love Funfetti?   Funfetti means fun! It makes you want  to throw on a party looking apron, grab some sprinkles and go wild.  And who doesn’t love the Pillsbury Doughboy? His bashfulness makes me love him even more. He’s a adorable little guy, with such a cute belly and he makes delicious treats – what’s not to love?

I can only imagine what it would be like to bake with the Pillsbury Doughboy.    You would pour 2 glasses of ginger ale and as the cookies are baking in the oven, he would tell you all his secrets.    He would give you his baking knowledge full of soft cookies and sweet treats.  You would forever owe your life to him.  Then you would reach into your pocket and shyly pull out 2 best friend necklaces.  They would be shaped like a cookie, but broken into 2 bitten pieces.  Then you would put the necklace on him and he would put it on you.  You would have a moment.   Pillsbury Doughboy- let’s be friends.  Call me. 

Here are facts I found out while googling for too long about the Pillsbury Doughboy:
His real name is Poppin’ Fresh.
He became a household love in the 1960s.
He giggles in both “hee hee” and “hoo hoo” form.
He used to be created by stop motion clay animation. Now he’s CGI.
He has a family of Poppie Fresh (his wife),  Granpopper, Granmommer, Popper (son) Bun-Bun (baby daughter), Flapjack (dog), Biscuit (cat) and Uncle Rollie.

I know. Who knew The Pillsbury Doughboy had such a large family! I’m pretty much in shock that my best friend didn’t even tell me about his children.

When I was in Target a few days ago (I’m there all the time, I’d like to think of it as a place that helps me relax) I came across Funfetti Halloween Cake Mix.  I had to have it.  I mean it’s Halloween and Boy is holding a pumpkin on the box!  It’s a must have! So off I went skipping down the aisle…
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After I got home I started to think about what I was going to make, but I wasn’t sure yet. Then a few days later I was in one of my other favorite stores, Whisk. Whisk is a cooking store in Brooklyn where I like to spend all  my money. I came across a adorable ghost cookie cutter. I must have it.

Then it was decided, Funfetti Ghost Cookies!
These cookies are colorful, fun and festive.  They have the Funfetti taste we all love, but it also tastes like a sugar cookie.   Best of all, they’re super soft, like little clouds of sweetness.  When you bite into the cookie, it’s super moist.  It’s just a delicious cookie, one that will have you reaching for a second very quickly.

Funfetti Ghost Cookies
Print
Ingredients
  1. 1 Box Halloween Pillsbury Funfetti Cake Mix
  2. 1/2 cup butter - softened
  3. 2 eggs
  4. Splash of Vanilla
Instructions
  1. Beat together cake mix, butter, eggs and vanilla until it becomes dough like.
  2. Cover and put in refrigerator. Let chill for 3 hours.
  3. Roll out dough on floured surface and use your cookie cutter for shapes.
  4. Put on cookie sheet and bake at 350 degrees for 8-10 minutes, until bottoms are golden brown.
  5. Decorate if desired, let cool.
  6. Enjoy!
Notes
  1. Makes 2-3 dozen cookies depending on size of cookie cutter.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Here is the dough all made.  Funfetti dough is my absolute weakness. I could eat this and call it dinner. Ok maybe I have. 
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The key to making Funfetti shaped cookies is letting the dough chill.  This will make it easy to roll out.  We’re going to chill this in the fridge for 3 hours.
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Gather your supplies and begin pressing your cookie cutters in.
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Hey little ghosts.  Keep your eye on the one to the right, we’re going to talk more about him later.
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Out of the oven comes Funfetti magic!  Oh goodness, they smell great. Keep as is or decorate with sprinkles..
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Or put some spooky faces with Gel on them.
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Look at how happy they are!
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The cookies rise nicely and are done in a quick 8 minutes.
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The insides are fluffy and soft. 
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This looks like a ghost party! Now let’s talk about the ghost to the right. Do you see what I see?Funfetti Ghost CookiesIMG_7574

Let me zoom in. The ghost has eyes! I didn’t put them there!
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As soon as I spotted his eyes, I picked him up.  As I held him up the light changed dramatically.  I got a bit spooked out.Funfetti Ghost CookiesIMG_7581

I needed a ghost inspector right away. I  knew who would be perfect for the job, Xanadu!
Xanadu is the Boss of our kitty family, she’s on constant duty of keeping all the other cats in line. She likes to sit up above watching the others to make sure they are behaving. If they aren’t, don’t you worry, she will jump down and proceed to push them back to work.   Here’s where I found her. 
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I picked her up and carried her over to where the ghost with eyes was waiting for us.  I asked her to please inspect this spooky ghost to make sure he was safe.  She quickly moved in and begun to sniff him..
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I thought it was going good until suddenly Xanadu shouted out “Ghost!”.  She was shocked.  This ghost seemed possessed.  What are we going to do I asked her?Funfetti Ghost CookiesIMG_7596

She answered the question very quickly.  “Mom, we’re going to eat him!” and then proceeded to lick him clean.
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Thanks for the help Xanadu. 

 

November Swap: Baby, Keep Me Warm

Hi Friends, Happy Friday!
First, thanks for all the lovely birthday wishes yesterday, you sure know how to make a girl feel special.  Come on over this afternoon, I saved you  a cupcake. 🙂

It’s that time again – Swap time!

October’s Halloween Hot Drink Swap was so much fun.  I received multiple emails from Swappers saying how much of a good time they had with this Swap and how sending out and receiving a little Swap package in the mail sure  made them smile.  I for one had a blast and received amazing goodies from Shashi and Amy.  I send you both such big hugs while enjoying my new teas and cookies! 

So let’s swap again!

It’s getting cold out, I’ve been wearing hats and big sweaters.  In some parts  of the country it’s been snowing!   So November’s Swap is.. Baby, Keep Me Warm!

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You will send your partner:
A variety (At least 7 bags of tea) of hot drinks to try (Ideas: tea bags, loose tea, hot cocoa mixes, coffee mixes) 
Something to Keep Them Warm (Max Price: $10) (Ideas: Cozy Socks, Mittens, Candle,  Pillow, Tea Mug, A warm dinner’s worth of ingredients.)
Something Written saying Hello!

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How it works:
You sign up here. Sign ups end November 2.
I will send out a email with swap partners by Nov 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:
Anyone can sign up – but you will only be paired with someone in  your own country.  US to US, Canada to Canada, Australia to Australia, UK to UK, etc.  If no one signs up from your country, then you don’t have to swap. 
Your swap must be sent out by Nov 15
Brooklyn Farm Girl is not held responsible for swaps not sent or received.

I’ll meet you guys by the fire!  Have a great weekend!

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Birthday + Red Jacket Giveaway

Hi friends,
I have some big news.  Are you ready?
Today is my birthday.  
*Takes a deep breath*
I’m 30.
Ok, that didn’t feel so bad.

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Because it’s my birthday, because I think you are pretty cool, because I want to have a virtual birthday party with you where we all dress up in pastel dresses and pretty shoes,  because I really love Red Jacket Orchard juices, this is a giveaway.  And I’m being completely sincere when I tell you that if you haven’t already fell in love with Red Jacket, you will within one sip. It is hands down the best apple juice I ever tried.   I remember the first time I had it was when I was walking home from a appointment and needed a cold drink, so I stopped in a grocery and picked up a Red Jacket juice.  From the first sip, I was hooked.  

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Why’s it so special?  First of all, it’s family owned.   Then it’s 100% fruit juice, all natural, never from concentrate, unfiltered and cold pressed.  And the flavors! There’s rhubarb, strawberries, cherries, apricots, plums, and peaches, and apples.   

What’s my favorite? The apple cider! Matthew and I basically wrestle to see who gets the last bottle of this.  
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Ingredients: Apples. How can’t you love that?

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Also a big hit, the Tart Cherry Stomp.  It’s tart cherries, apples and Vitamin C.  It’s so.. well, tart. I love it.

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The flavor choices are endless,  it’s really hard to pick a favorite!

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But it’s your lucky day because one reader is going to be sent a 6 pack of juice that is going to knock your socks off.  I am being very serious, prepare to mutter the word “wow” a million times.

To enter:
Just leave a comment below saying hello. 
Only US residents.
Contest ends October 30, 2013.

Slow Cooked BBQ Spareribs

These spareribs will bring all the boys to the yard.

Don’t you love Milkshake by Kelis? It’s a classic song.   This is the first thing that came to my mind while writing this post and this post has nothing to do with mikshakes.  As soon as I started this post I immediately looked up song meanings for “Milkshake” and this user’s interpretation made me laugh:

“my whipped ice dairy drink brings the attention of many males to my place of residence and/or employment and they declare that its quality far surpasses that of yours. absolutely it far surpasses yours i could convey to you the recipe but i would have to demands compensation”

It’s perfect.

This post is about Spareribs, and they’re BBQ and Slow cooked.  They are moist, the meat will fall off the bone, they will leave you licking your lips and your fingers.   These Spareribs are starting to sound sexy. But they really are.  Super sexy Spareribs. You cook them for 8 hours, slathered  in bbq sauce and brown sugar.    When they are ready to eat them they’re juicy and saucy.  My goodness, is it getting hot in here?

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So what I’m saying is you should make these BBQ Spareribs and have a romantic dinner.  Just you and the BBQ spareribs.  Ok and your family too if you must.    Enjoy!

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Slow Cooked BBQ Spareribs
Print
Ingredients
  1. 2 pounds pork spareribs
  2. 1 cup barbecue sauce
  3. 1 tablespoon brown sugar
  4. 1 onion - chopped
  5. 1 bell pepper - chopped
  6. 1 clove garlic - minced
  7. salt + pepper
Instructions
  1. Rub your spareribs on both sides with salt and pepper. Set aside.
  2. Add onion, pepper and garlic to the bottom of your crockpot.
  3. Add spareribs on top.
  4. Pour barbecue sauce and brown sugar on top.
  5. Cook on low for 8 hours.
  6. Serve and enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Slow Cooked BBQ SpareribsSteps
Here are the steps to make thee Spareribs, it really doesn’t get much easier than this.  First layer is the pepper, garlic and onion. Second layer is the Spareribs with salt and pepper. Third layer is pouring the BBQ sauce on top.  Finally, add the brown sugar.  Then you just wait and let the slow cooking smells start to take over your house…

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And  believe me it will start to smell wonderful, curious noses will appear.

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When I serve  the Spareribs, I love to take a little bit  of the pepper/onion/garlic mixture and put it on top.  

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The toppings just give it that extra zing.

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These Spareribs really are a thing of beauty.  

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My official kitchen helper Essy gave this 2 paws up.  

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May I recommend serving it alongside some Jalapeno Cornbread?

Fizzy Trix Vodka

Enjoy this delicious Fizzy Vodka with Trix Cereal.  For adults only! 

Last week I was invited to a Hello Cereal Lovers event hosted by General Mills serving creations by Justin Warner.    As soon as I arrived and started to taste all these amazing cereal dishes my mind started to wonder quickly.   I usually think of Cereal as something I splash milk on and call it a day, or occasionally bake cookies and make granola bars with. But savory?  I never thought of cereal as savory but that has all changed.  By thinking out of the (cereal) box I can totally see  how cereal can be incorporated into dinner dishes and you will see a few recipes in the upcoming weeks as I try them out.   While at the event I had one amazing rotini pasta dish and one extra delicious split pea soup – both had cereal in it. I hope you’re intrigued by this, because you’re soon to be hungry!

Recipe for delicious Fizzy Vodka with Trix Cereal.  For adults only!

As soon as I got to the event I was greeted with smiles, then quickly offered a Fizzy Trix drink. Let me tell you a few things:
I accepted this drink because all I heard was “Trix”.
I don’t drink Vodka.
I started to drink it and quickly felt my cheeks become flushed.
I found a recipe book at a nearby table and quickly realized I was drinking Vodka.
I really enjoyed this Fizzy Vodka Trix drink.  Alot.
I quickly started to dance on tables.
They asked me to leave.

Recipe for delicious Fizzy Vodka with Trix Cereal.  For adults only!

Ok the last 2 things aren’t true.  In fact I was offered another Fizzy Trix drink but declined because I have a fear with alcohol that I will become that stranger on the subway home.    Random:  Once on the way home Matthew and I were sitting on the subway, and a intoxicated man placed his hand on Matthew’s thigh and quickly stroked very high up.  Matthew removed his hand. I giggled crazily. The man awoke embarrassed, confused, and then passed out again.  It was a highlight of my year.

So for you Fizzy Drink and Cereal lovers out there, I think you’re going to love this recipe.  Enjoy!

Fizzy Trix Vodka
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Ingredients
  1. 1 cup (8 oz) vodka
  2. 1 cup Trix® cereal
  3. 1/2 cup whipping cream
  4. 1/2 cup sugar
  5. 1/2 cup water
  6. 1/4 cup fresh lemon juice (2 lemons)
  7. 1/4 cup fresh lime juice (2 limes)
  8. 2 pasteurized egg whites
  9. 2 cups ice cubes (not crushed)
Garnish
  1. Dash of aromatic bitters
  2. Trix® cereal
Instructions
  1. Place vodka in small bowl. Stir in 1/2 cup of the cereal, let stand 15 minutes.
  2. Place cream in another small bowl, stir in remaining 1/2 cup cereal. Refrigerate 15 minutes, stirring once.
  3. In 1-quart saucepan, combine sugar and water. Heat to boiling, stir until sugar is dissolves. Remove from heat, set aside to cool.
  4. Stir vodka and cream mixtures. Strain mixtures into 2-cup glass measuring cup to remove cereal, discard cereal. Pour vodka-cream mixture into beverage shaker or quart-size jar with lid. Add lemon and lime juices, egg whites and sugar mixture. Shake drink like crazy. Add ice cubes to shaker, shake again like crazy.
  5. Strain drink into 4 chilled martini glasses. Hit the foamy top with a dash of bitters.
  6. Garnish With Cereal.
Notes
  1. This is 4 servings.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
 Recipe for delicious Fizzy Vodka with Trix Cereal.  For adults only!

Halloween Peanut Butter Chocolate Pretzel Granola Bars

Halloween Decorated Peanut Butter Chocolate Chip Pretzel Granola Bars!  These are great for snacks, breakfast and Halloween parties! Use black and orange chocolate chip morsels to make them festive looking!

While walking around the Halloween section at Target I came across these festive chocolate morsels.  They are Nestle Toll House Semi-Sweet Chocolate and Orange Morsels.   I threw them immediately in my buggy, not really knowing what I was going to make with them, but how could I turn them down?
Halloween Decorated Peanut Butter Chocolate Chip Pretzel Granola Bars!  These are great for snacks, breakfast and Halloween parties! Use black and orange chocolate chip morsels to make them festive looking!

I love Halloween because it means I can wear black and orange every single day. I wore this last week, but I’m going to be honest and tell you that the pumpkin socks stick around for 12 months.  There’s no putting away Halloween socks, wear them every single day! You will make someone smile on the subway who’s having a bad day.
Halloween Decorated Peanut Butter Chocolate Chip Pretzel Granola Bars!  These are great for snacks, breakfast and Halloween parties! Use black and orange chocolate chip morsels to make them festive looking!

 

We love Granola Bars in our house and some of our favorite treats are the Peanut Butter Pretzel Chocolate Chip Granola Bars and Regular Chocolate Chip Granola Bars.   These Granola Bars are super cute, not only because of the black and orange morsels, but because they have some chocolate sprinkles added on top as well.  These would be a hit with kids, adults, at parties, or if you’re just like us – enjoy them for dessert. 
Halloween Decorated Peanut Butter Chocolate Chip Pretzel Granola Bars!  These are great for snacks, breakfast and Halloween parties! Use black and orange chocolate chip morsels to make them festive looking!

Halloween Decorated Peanut Butter Chocolate Chip Pretzel Granola Bars!  These are great for snacks, breakfast and Halloween parties! Use black and orange chocolate chip morsels to make them festive looking!

Halloween Decorated Peanut Butter Chocolate Chip Pretzel Granola Bars!  These are great for snacks, breakfast and Halloween parties! Use black and orange chocolate chip morsels to make them festive looking!

Halloween Decorated Peanut Butter Chocolate Chip Pretzel Granola Bars!  These are great for snacks, breakfast and Halloween parties! Use black and orange chocolate chip morsels to make them festive looking!

Halloween Decorated Peanut Butter Chocolate Chip Pretzel Granola Bars!  These are great for snacks, breakfast and Halloween parties! Use black and orange chocolate chip morsels to make them festive looking!

Halloween Decorated Peanut Butter Chocolate Chip Pretzel Granola Bars!  These are great for snacks, breakfast and Halloween parties! Use black and orange chocolate chip morsels to make them festive looking!

Hope you enjoy these Granola Bars, but eat them quick or Ghost and Pumpkin are going to swoop in and steal them. 🙂

Halloween Peanut Butter Chocolate Chip Granola Bars
Print
Ingredients
  1. 2 cups quick cooking oats
  2. 1/2 cup crispy rice cereal
  3. 3/4 cup chopped pretzels
  4. 1/4 cup butter
  5. 1/4 cup brown sugar
  6. 1/4 cup honey
  7. 1/4 cup creamy peanut butter
  8. 1 teaspoon vanilla
  9. 1/2 cup Semi-Sweet Chocolate and Orange Morsels
  10. 1/4 cup brown sprinkles
Instructions
  1. Spray a 8x8 pan lightly with cooking spray.
  2. Mix your oats and cereal together in a large bowl.
  3. Chop your pretzels up and mix with oats and cereal.
  4. In a small saucepan melt butter, brown sugar, honey and peanut butter on medium high heat until melted. Once it begins to bubble change heat to low and stir for 2 minutes.
  5. Remove saucepan from burner and stir in your vanilla.
  6. Pour your hot mixture over your oats mixture. Stir well. You want to make sure every single piece of oats and cereal is coated.
  7. Pour your mixture into your greased pan and push down with spatula to flatten it.
  8. Sprinkle chocolate morsels and sprinkles over top evenly. Use spatula or spoon to press them down so they are embedded in the bars.
  9. Cover with plastic wrap and put in the refrigerator to set for 1 hour.
  10. Cut into granola bar sizes.
  11. Enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Halloween Decorated Peanut Butter Chocolate Chip Pretzel Granola Bars!  These are great for snacks, breakfast and Halloween parties! Use black and orange chocolate chip morsels to make them festive looking!

Asian Marinated Cucumbers

Quick. If you have a smartphone, I want you to open up your browser and tell me what is the most recent thing you searched for.  For me it’s “Nutrition of Blackberries”.  Followed by “Sneak peek or Sneak peak”.  Followed by “Tote 35”.  Followed by “Citi Bike”.  Followed by  “Donut pans”.  Followed by “C-Town Supermarket Sales”.  Followed by “Luna Bars Amazon”.  Followed by “Tye Dye or Tie Dye”.  Followed by “Bio-Oil”.  Followed by “Online Stop watch”.  Followed by “47 Brand Nets Hat Floral”.  Followed by: “FreshDirect – Ground Meat”.  Followed by: “Sopranos Shush”.  Followed by “What breed of dog is this?”.  Followed by “NYTIMES Ed Snowden”.  Isn’t the mind amazing in how you search for things?  Also isn’t it even more amazing how you jump from one thing to another so quickly? I’m a crazy Googler in bed. That sounds weird.  I’m sorry.  

One of the things I look forward to most is laying in bed at night and searching for everything and anything.   I try to keep a running list of subjects in my mind, recipes, product reviews, news stories, beauty products, inspiration stories, possible illnesses that I will search for causing myself to become scared.  Don’t you love playing Internet Doctor?  And during these searches I will send myself emails as reminders in the morning.  One email I recently received from myself just said “Thursday”.  Another said “Turn light on”.  One said “baby”.   Thursday – what do I have to do Thursday?  Turn Light on – for what? why?  Baby – baby present?  I have no idea.     3AM emails are hard to articulate apparently.

Anyways, on to the recipe…

If I showed you my refrigerator right now you’d gasp at the amount of mason jars full of pickles.  There is alot, it’s kinda frightening at the amount of pickles that are in there.  You would think I’m hoarding pickles for the apocalypse.    Because I can’t fit any more pickles in my refrigerator and I have run out of mason jars I got to thinking what else I could do with our garden cucumbers.    The only real thing I do with cucumbers is make pickles, but they are a vegetable that I compare to broccoli or peas, so why not marinate them just like I do with those?  Asian Marinated Cucumbers is where the party is!

I tried to find a recipe online to help steer the way but it was really hard for me to find any guidance as the majority of all cucumber salad recipes are cold but I wanted something hot that I could serve as a side dish for dinner, or over rice, or even better yet over rice and chicken.  You could totally replace Chinese Takeout Chicken and Broccoli with Chinese Takeout Chicken and Cucumbers and it would be delicious.  

I marinated these cucumbers overnight but if you are rushed for time, a few hours would do the trick.  Marinating them really makes them soak up the sauce.  

Also while taking pictures of this dish, Essy, the fearless feline of mine who is usually lurking behind every picture, was totally into these cucumbers.  She nearly jumped over a stool to get her nose up close and personal.  If cats love this dish, then you know it’s a winner.

Asian Marinated CucumbersIMG_7078

Asian Marinated CucumbersIMG_7083

Asian Marinated CucumbersIMG_7081

Asian Marinated CucumbersIMG_7088

 

Asian Marinated Cucumbers
Print
Ingredients
  1. 2 cucumbers - cut up into half circles
  2. 1 teaspoon sesame oil
  3. 1/2 teaspoon rice vinegar
  4. 3 tablespoons soy sauce
  5. 1 teaspoon sugar
  6. sesame seeds to garnish
Instructions
  1. Take your cucumber and cut into slices, then cut in half so you have a bunch of half circles.
  2. Put cucumbers into bowl and pour soy sauce, sesame oil, rice vinegar and sugar on top. Stir around.
  3. Cover with plastic and place in refrigerator. Marinate anywhere from a few hours to overnight.
  4. Heat pan over medium high heat and pour cucumbers and sauce in. Saute for 10 minutes.
  5. Remove from heat and garnish with sesame seeds.
  6. Enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Dried Salted Edamame Soybeans

First, I have to share a link with you.  It’s portraits of Grandmas from around the world with their cuisine.   The series portrays grandmothers from 58 different countries, each posing right before they start cooking and then presenting their signature dish in the end. It’s amazing!

Ok now on to the post..

I love soybeans.

I think I start every post with “I love (insert something”). 

I love cheese.  I love cats.  I love donuts.  I love snowmen.  I love pumpkins. I love you. 

But soybeans, yeah, I love them guys.    We had a great soybean year and it’s still going on with more plants to pick.  The last few days have been chilly and windy but the garden calls, so I throw on a hat and a dramatic attitude (“I’m so cold! I’m not going to survive!”) and get picking soybeans.

So with so many soybeans – what’s a girl  to do? Snack on them of course!   I know, dried snacks aren’t usually the first thing you think of when you think soybeans.  You might think of edamame which is  absolutely delicious, but I wanted  something to crunch, something with a little salt on it.  I’m not a big potato chip fan (*gasp*) so Salted Dried Soybeans take the place of a movie snack, a afternoon snack, a throw in my bag and eat while waiting for the subway snack.  I just can’t get enough of them!

If you like this recipe, I would definitely recommend making in big batches if possible.  This will save you time in drying, plus it will leave you with more soybeans to eat!

Salted Dried SoybeansIMG_7217

Dried Salted Edamame Soybeans
Print
Ingredients
  1. 2 cups shelled edamame soybeans - thawed or fresh
  2. 2 tablespoons olive oil
  3. 1 teaspoon mustard powder
  4. 1 teaspoon sugar
  5. sea salt to taste
Instructions
  1. Preheat oven to 200 degrees.
  2. Coat a baking sheet with olive oil.
  3. Put the soybeans on the baking sheet, mixing them in the olive oil until they're all coated.
  4. Sprinkle mustard powder, sugar and sea salt on top, mix again.
  5. Bake for 6 hours and 30 minutes, opening the oven every 30 minutes to stir.
  6. When done, put dried soybeans in bowl and sprinkle sea salt on top to taste.
  7. Store in jar, enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/
 Salted Dried SoybeansIMG_7203
This is our soybeans right out of the freezer.  Soybeans don’t take long to thaw, just a few minutes.  Try to break up any large clumps with your hands.

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Coat with olive oil, sugar, salt and mustard powder. Into the oven they go..

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Hours later you have delicious snackalicious soybeans!

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Store in a jar, for this I love saving almond or peanut jars and reusing them. Also look at the amazing artistic ability I have, this is what a private art school education can get you! (and loans that will make you cry). 

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Essy approved.

Strawberry Bunny Milk

This is a homemade recipe for Nesquik Strawberry Milk using fresh strawberries. It tastes just like you remember as a kid!

Many years ago Matthew and I were completely obsessed with NESQUIK strawberry milk.  You know, the yellow containers of strawberry powder that you add to milk which transforms into sugary delicious milk?  The containers feature the Nesquik Bunny who I found out is named Quiky.   Being a person who buys food items based on how cute their characters are, I fell in love with Quiky.  For some time they made plastic sugary milk syrup bottles in the shape of a bunny, ears and all.  Being a person who is obsessed with anything cute I would not throw these bottles away.  I would store them under my sink after rinsing them out thinking one day I could come up with a craft idea using them.   Then the day came where we moved from Pittsburgh to NYC and I had to part with my collection of plastic bunny bottles.  Somewhere in our photo archive there’s a photo of us, looking sad, hugging the bottles, right before we had to throw them out.    If the plastic bottles are reading this post, I miss you guys.  

Because the containers featured a bunny, strawberry milk was known as bunny milk right from the beginning.  I looked up online to see if anyone else called it bunny milk but I mostly got results of photos that featured people feeding their bunnies milk.  Still cute, but not what I was looking for.

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Enchilada Taco Casserole

Nice people deserve credit for being nice.  A little goes a long way in today’s world.  I would like to think these few people who made me smile the last few days:

The man who shouted “Nice Cat” to me when I was wearing a cat sweatshirt walking down the street.
The cashier who wanted to have a conversation about Halloween with me.
The person who held the door for me at the grocery store.
The person who held the elevator for me.
My doctor who just made me feel good with his professionalism and encouragement.
The person who said they liked our garden on the roof.
To the stationery store owner who gave me my pen for 20 cents cheaper because I accidentally gave him pense instead of cents.  He gave me back the 20 pence and said “Don’t worry about it”. Reminder to self: Clean out your change purse!
To the person who said “Thank you” when I held the door for them.
To my swapping and pen-pal friends, you always put a smile on my face.
To my cats who  always know I need some love and affection.
The girl who said she liked my dress on the street.
To my mail delivery lady who is just really nice.
To every single person who comments on Brooklyn Farm Girl.  You make me smile and laugh hysterically. I want to serve you all tea and pumpkin donuts and tell you how great you are! 

A smile, a compliment, a door held open, a thank you, a postcard that just says hi – these all are special to me and can change my mood almost immediately.    I’m big on common courtesy so it really does make my day.  Can you think of a recent time that a little niceness picked up your spirits?

Now on to the yum…..

I really like tacos and I really like casseroles so when I’m able to put them together it’s like sweet magic recipe worlds combined.

For example there’s my go to Taco Casserole,  Slow Cooked Pepper Steak Tacos, Crockpot Chipotle Chicken Tacos,  French Fry Casserole, Green Pepper Cheese Casserole, Cauliflower Pizza Casserole.   Tacos? Yes, please.  Casserole? Goodness, yes, please.

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Cinnamon Sugar Pumpkin Cake Donuts

BAKED, Cinnamon Sugar Pumpkin Cake Donuts! This easy homemade recipe makes soft and delicious Pumpkin Sugar Donuts! Recipe makes 1 dozen donuts. One of the BEST Fall Pumpkin dessert recipes!

Stop the presses.

Stop them please.

BAKED, Cinnamon Sugar Pumpkin Cake Donuts! This easy homemade recipe makes soft and delicious Pumpkin Sugar Donuts! Recipe makes 1 dozen donuts. One of the BEST Fall Pumpkin dessert recipes!

I had something else set to run today, a yummy cheesy casserole, but that has got to be put on hold.  After I made these donuts I skipped happily to my computer (with a donut in my mouth – don’t do this, it’s a choking hazard) to change the post.  I had to show you these.

If you follow me on Instagram or Twitter you might know I got a donut pan a few days ago.  A donut pan is one of those baking items I tell myself I need about 8x a month but then I never buy it.  Even if it’s only $12, I see it a a investment piece.  How often will I really make donuts?  Do I really need it?  Maybe I should buy $12 worth of things I don’t need instead.  In reality, buy the donut pan and bake donuts until your heart is content. 

Enter, donut pan in my life.  

BAKED, Cinnamon Sugar Pumpkin Cake Donuts! This easy homemade recipe makes soft and delicious Pumpkin Sugar Donuts! Recipe makes 1 dozen donuts. One of the BEST Fall Pumpkin dessert recipes!

So what was the first donut in my life?  Well I already had a Pinterest board full of inspiration but I wanted pumpkin.  But really, when don’t I want pumpkin?  Also I wanted sugar.  But really, when don’t I want sugar?  I wish I could say something like when don’t I want a salad? But that’s never true because I really don’t want a salad ever.     Give me donuts.  Give me Cinnamon Sugar Pumpkin Donuts, please!

BAKED, Cinnamon Sugar Pumpkin Cake Donuts! This easy homemade recipe makes soft and delicious Pumpkin Sugar Donuts! Recipe makes 1 dozen donuts. One of the BEST Fall Pumpkin dessert recipes!

Here’ the scoop about these donuts:
They’re pumpkin.  I used our homemade pumpkin puree.   I am the happiest in the world when I get to do this.

BAKED, Cinnamon Sugar Pumpkin Cake Donuts! This easy homemade recipe makes soft and delicious Pumpkin Sugar Donuts! Recipe makes 1 dozen donuts. One of the BEST Fall Pumpkin dessert recipes!

These are cakey.  We’re talking cake donuts.  We’re talking moist.  We’re talking fluffy.  We’re talking donut ecstasy.

 
BAKED, Cinnamon Sugar Pumpkin Cake Donuts! This easy homemade recipe makes soft and delicious Pumpkin Sugar Donuts! Recipe makes 1 dozen donuts. One of the BEST Fall Pumpkin dessert recipes!

They are cinnamon sugar coated.  I was going to go the route of a glaze but then decided to keep it simple.

BAKED, Cinnamon Sugar Pumpkin Cake Donuts! This easy homemade recipe makes soft and delicious Pumpkin Sugar Donuts! Recipe makes 1 dozen donuts. One of the BEST Fall Pumpkin dessert recipes!

You will eat these by the end of the day.  I’m warning you.
Enjoy them, but trust me, they won’t last long!

Cinnamon Sugar Pumpkin Cake Donuts
Print
For the donuts
  1. 1/4 cup vegetable oil
  2. 2 eggs
  3. 3/4 cup sugar
  4. 3/4 cup pumpkin puree
  5. 1 teaspoon pumpkin pie spice
  6. 1/2 teaspoon salt
  7. 1 teaspoon baking powder
  8. 1/2 teaspoon vanilla
  9. 3/4 cup + 2 tablespoons all-purpose flour
For the sugar coating
  1. 3 tablespoons sugar
  2. 2 teaspoons cinnamon
Instructions
  1. Preheat oven to 350 degrees.
  2. Spray donut pan with nonstick spray.
  3. Mix together oil, eggs, sugar, pumpkin puree, pumpkin pie spice, salt, baking powder and vanilla until combined.
  4. Stir in flour and continue to mix until smooth.
  5. Fill the donut pans up about 3/4 of the way.
  6. Bake donuts for 15 minutes.
  7. Remove from oven, let cool for 5 minutes, then remove donuts from pan.
  8. Combine sugar and cinnamon in large plastic bag.
  9. One at a time, put your donuts in bag and shake lightly to cover.
  10. Remove from bag and let cool completely.
  11. Store in container.
Notes
  1. Recipe makes (12) 3 inch donuts, or (6) large donuts.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
BAKED, Cinnamon Sugar Pumpkin Cake Donuts! This easy homemade recipe makes soft and delicious Pumpkin Sugar Donuts! Recipe makes 1 dozen donuts. One of the BEST Fall Pumpkin dessert recipes!

Creamy and Healthy Sweet Pepper Soup

CREAMY and HEALTHY Sweet Pepper Soup! Delicious sweet peppers are combined with chicken broth and rice to make it a dinner time favorite!  This gluten-free recipe is easy to make and can easily be turned vegetarian by using vegetable broth.  This is the perfect soup for using a overabundance of peppers from the garden or farmers market! Make sure to serve with some crusty Italian bread!

I was craving fresh soup a few nights ago so this Sweet Pepper Soup was born~  I was going to make my typical stuffed pepper soup but I wanted something more creamy.    This soup tastes fantastic with fresh (and oh so pretty!) sweet peppers.   We are also using 1 jalapeno pepper in this soup to give it a itty bitty kick.    To give the soup a little more bite, we throw some rice in at the very end.  This soup is delicious, definitely a year round favorite! 

Creamy and Healthy Sweet Pepper Soup! Delicious sweet peppers are combined with chicken broth and rice to make it a dinner time favorite! This gluten-free recipe is easy to make and can easily be turned vegetarian by using vegetable broth. This is the perfect soup for using a overabundance of peppers from the garden or farmers market! Make sure to serve with some crusty Italian bread!

It’s the perfect soup to use up a overabundance of garden peppers up in!  It also freezes amazing so you you could make a few batches of it if you want to save some for the Winter too!  Even though this soup calls for sweet peppers, if you want to do a mixture of sweet and bell peppers that will taste delicious too! I often do it in the Summer with our garden peppers. 
Fresh Sweet Peppers Recipe

This soup is filling and best served warm.   I love adding croutons or crusty Italian bread to the soup! 
Creamy and Healthy Sweet Pepper Soup! Delicious sweet peppers are combined with chicken broth and rice to make it a dinner time favorite! This gluten-free recipe is easy to make and can easily be turned vegetarian by using vegetable broth. This is the perfect soup for using a overabundance of peppers from the garden or farmers market! Make sure to serve with some crusty Italian bread!

Hope you enjoy one of my favorite pepper meals!
Creamy and Healthy Sweet Pepper Soup! Delicious sweet peppers are combined with chicken broth and rice to make it a dinner time favorite! This gluten-free recipe is easy to make and can easily be turned vegetarian by using vegetable broth. This is the perfect soup for using a overabundance of peppers from the garden or farmers market! Make sure to serve with some crusty Italian bread!

Print

Creamy and Healthy Sweet Pepper Soup

CREAMY and HEALTHY Sweet Pepper Soup! Delicious sweet peppers are combined with chicken broth and rice to make it a dinner time favorite!  This gluten-free recipe is easy to make and can easily be turned vegetarian by using vegetable broth.  This is the perfect soup for using a overabundance of peppers from the garden or farmers market! Make sure to serve with some crusty Italian bread!

Ingredients

  • 3 tablespoons olive oil
  • 1.5 pounds sweet peppers - chopped
  • 1 jalapeno pepper seeds removed - minced
  • 3 tablespoons fresh thyme
  • 4 cloves garlic - minced
  • 6 cups chicken broth or vegetable broth
  • 1/4 teaspoon red pepper flakes
  • 2 cups cooked white rice

Instructions

  1. Pour olive oil in pot on medium-high heat.
  2. Add sweet and jalapeno peppers and saute for 10 minutes until they soften up, continue stirring during this time.
  3. Add garlic and thyme. Stir for 4 more minutes.
  4. Pour chicken broth and red pepper flakes in. Stir to combine and continue heating for 10 minutes.
  5. Remove from heat and in batches add to your blender. Blend until creamy.
  6. Add soup back to pot when done.
  7. Add cooked rice and stir to combine.
  8. Serve and enjoy!

Recipe Notes

Alternatively you can use a mixture of sweet and bell peppers in this soup.

Creamy and Healthy Sweet Pepper Soup! Delicious sweet peppers are combined with chicken broth and rice to make it a dinner time favorite! This gluten-free recipe is easy to make and can easily be turned vegetarian by using vegetable broth. This is the perfect soup for using a overabundance of peppers from the garden or farmers market! Make sure to serve with some crusty Italian bread!

Fall Planning In The Garden + Container How To Videos

Fall has been here for a few weeks so  let’s talk changing of the seasons in the garden!   Fall means the hearty crops are back, lots of bushy greens and getting ready to anxiously await that first Frost.   Even though Summer is over, it doesn’t mean gardening is done – it never is!  

This Fall we are growing Sugar Snap Peas, Kale, Cucumbers, Spinach, Lettuce, Radishes, Broccoli, Cauliflower, Pumpkins, Soybeans and Carrots.    We have also begun planning for Winter where we will be growing Brussels Sprouts and Pak Choi.  If you’d like to stay updated with our Garden Calendar, you can always check this link out (found in the sidebar too).  I periodically update it whenever anything is planted or transplanted.  This is super helpful in knowing the exact date we plant and preparing for the next year so I would definitely recommend always keeping track of your garden schedule.  We come back to this page many times during the year.  

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The broccoli and cauliflower were transplanted on both August 15 and September 5 as we are trying to space them out slightly.  Here is the broccoli ready to move into it’s new container home.
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And here it is living in it’s new luxurious container condominium.  We usually grow 3-4 broccoli or cauliflower plants per container.  This year we will be growing 18 separate plants. WP_20130815_012

Just a few days ago I spotted this, it was a pleasant surprise to see the broccoli heads already starting to pop out and say hello!
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Some more views of the broccoli and cauliflower:
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One of our favorite Spring and Fall plants are Sugar Snap Peas.  These not only are delicious for snacking but they make some of the best quick and easy pasta dishes!   Peas were planted directly into the soil on July 31 and have just begun producing peas which will last a few weeks.
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The peas are planted in all 3 boxes.  Who’s going to make it to the top of the fence first?
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We’re kale crazy so we went from our 4 summer plants to 10 plants.  The kale got transplanted into their container on August 3.  Here it is as a little baby..
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Here’s 6 of our new kale plants:
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Do you spot our other 4 kale plants which have been growing since Spring? We learned a few years ago that Kale will grow throughout the seasons!
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Kale, you are so pretty.
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I’m in loooooooove with youuuuuu.
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Pumpkin season is here, so I love nothing more than picking our own pumpkins in the garden!
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I title this picture “Pumpkin looking over it’s city”.  Look at how hazy that day is by the way, you can hardly see Manhattan.
Picked a pumpkin today.  #yay #garden #urbangardening #pumpkin

Our cucumbers are one of the surprises of 2013, they have done such an amazing job, to the point of I can’t fit anything else into the bottom shelf of our refrigerator as it’s completely filled with pickles!
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Our tomatoes are still producing!
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We planted 2 more boxes of soybeans which are almost ready to pick.  If you remember we just harvested some soybeans, but don’t worry I have some soybean snack recipes hidden up  my pink silk sleeves.
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I always love to see the transition of the garden from season to season.  The bright colors of Summer are close to over, to be replaced by dark luscious greens.
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And then we get ready for winter, here are some of our seedlings we have begun to harden off.  My goal this winter is 2 words: Brussels Sprouts.
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Here are some videos I did as part of the Gardenieres on container gardening.  You can apply container gardening to anything you grow, really – I mean anything!  Our entire garden is containers, so if you are thinking on giving container gardening a shot, I would strongly urge you give it a try.   Not only is it perfect for spaces that you can’t grow directly into the ground (like our roof), but it’s also great for actual yard spaces.  If we had a actual yard, we would still container garden our plants, the results have been exciting.  The other great thing about sub irrigated containers is you never will doubt if there is too little or too much water.  Because there  is a hole in the bottom of the container, when the water comes out – then you know you can stop watering.  If no water is coming, keep on watering! 

Here is a Step by Step on how we make our Strawberry Buckets.  We use Home Depot 5 gallon buckets. Our strawberries are doing awesome this year, even giving me handfuls in October.
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[youtube id=”ap3v81f2XLw” width=”600″ height=”340″ position=”left”]

Here is a Step by Step on how to make your own Herb Garden Container.   This works great on growing healthy herbs, but this is also the basic technique we use for the majority of all our plants (from tomatoes  to pumpkins to broccoli).
[youtube id=”mhBu5SsW1G4″ width=”600″ height=”340″ position=”left”]

 Hope you enjoyed the videos, let me know if you have any questions! 🙂  Are you gardening this Fall? If so, let me know all about it!

Cheesy French Fry Casserole

French Fries,  I have a real big crush on you.  I love you straight. I love you crinkled. I love you curly.  I love you covered in cheese.  And chili.  And beans. 

Are you like me and stock up on certain items but don’t notice until you open your freezer and multiple bags of frozen french fries are staring at you?  I’m that way for a few things.  When Goya  is on sale I think I need 8 cans of hominy or pinto beans (just in case).  Pasta, yes, let’s buy 10 boxes.  Ketchup, well maybe I will have a cookout, better buy a few bottles.  That 20 pound bag of rice is super cheap, what a deal, better buy it.  Whenever French Fries are on sale, usually 2 bags for $5, I fall in that category.  

A few nights ago I was going through the process of “What to make for dinner”.  There were a few rules:
-I wanted french fries.  
-I wanted to use up heavy creamy which was close to it’s end date.
-I needed to use some type of garden vegetable.
-I wanted to prepare it quickly. This means frozen french fries.
-I wanted it to be delicious.

So French Fry Casserole was born!  

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When I took this out of the oven, I pulled back the foil and I wish I had a video to document Matthew’s reaction.  It was pure innocent excitement for this casserole.   If you like cheese fries (where my cheese fry fans at? holla at me) then you’re going to love this casserole because it’s basically glorified chili cheese fries that we can call dinner and everyone will be ok with it because we added the word casserole to the end.  The chili comes from chili beans which I could eat out of the can with a spoon.  On top is also a green pepper chopped up, this gives the casserole a great crunch and it just makes me happy to use anything we grow in the garden with french fries.

We ate this casserole as a main dish and it was extra filling. There is no meat in this, but you could add chicken, ground beef, or bacon bits to the top if you choose to.  

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Cheesy French Fry Casserole
Print
Ingredients
  1. 1 bag frozen french fries (use enough to cover the bottom of your pan)
  2. 2 cups heavy cream
  3. 8 oz shredded cheddar cheese
  4. 1 can chili beans
  5. 1 bell pepper - chopped
Instructions
  1. Preheat your oven to 400 degrees.
  2. Cover the bottom of a 9x13 baking dish with frozen french fries.
  3. Pour your heavy cream on top.
  4. Sprinkle cheddar cheese on top.
  5. Put chili beans and bell peppers on top.
  6. Cover with foil and poke a fork or knife through the foil 3 times - this helps the steam escape.
  7. Bake for 1 hour.
  8. Remove from oven and let sit for 5 minutes.
  9. Enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Here are the steps to prepare this casserole quickly.
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And then what comes out of the oven is this gorgeous dish:
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I love the little kick the chili beans provide on top.
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Serve yourself and enjoy!
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Then start diving into those fries..
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Cheesy goodness!
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Zucchini Chocolate Chip Cookies

Delicious Zucchini Chocolate Chip Cookies recipe. These cookies are beautiful with specks of green zucchini! 

Hello Zucchini Chocolate Chip Cookies!

Delicious Zucchini Chocolate Chip Cookies recipe. These cookies are beautiful with specks of green zucchini!

These are yummy chocolate chip cookies, but I like to consider them healthy because whenever I add a vegetable in they immediately should be declared healthy.  Look ma, I’m eating my vegetables (wrapped up in brown sugar, butter and chocolate chips, but still..)!

Also, I really love the appearance of these cookies because even though at first glance they look like regular chocolate chip cookies, when you look closer you can see the green specks of zucchini.  It just warms my little heart to see a bit of color in a cookie!

Delicious Zucchini Chocolate Chip Cookies recipe. These cookies are beautiful with specks of green zucchini!

May I also suggest you make this Zucchini bread too?

This year I plan on lots of baking for holiday presents to friends and family.  I have been looking for ways to ship baked goods the best way possible to prevent cookie breakage (and heart breakage).  I found that if you use plastic pint containers (even better, just reuse your takeout pint containers after washing out) and layer each level with parchment paper, your cookies stay safe in the mail! I will be using this method for various sandwich pies and cookies during the holiday season. 

Delicious Zucchini Chocolate Chip Cookies recipe. These cookies are beautiful with specks of green zucchini!

Zucchini Chocolate Chip Cookies
Print
Ingredients
  1. ½ cup butter – softened
  2. ½ cup sugar
  3. ½ cup brown sugar
  4. 1 cup grated zucchini
  5. 2 cups flour
  6. 1 teaspoon vanilla
  7. 1 teaspoon baking soda
  8. ½ teaspoon salt
  9. 1 teaspoon ground cinnamon
  10. ½ teaspoon ground cloves
  11. ¾ cup chocolate chips
Instructions
  1. Preheat your oven to 375 degrees.
  2. In a bowl stir together your butter and sugars until creamy.
  3. Add your egg and zucchini and stir to combine.
  4. Add flour, vanilla, baking soda, salt, cinnamon and cloves and continue to stir till everything is mixed good.
  5. Add your chocolate chips and stir.
  6. Drop cookie dough on parchment lined or greased cookie sheet.
  7. Bake for 11-13 minutes until bottoms are slightly browned.
  8. Let cool and enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Delicious Zucchini Chocolate Chip Cookies recipe. These cookies are beautiful with specks of green zucchini! Aren’t the green specks just pretty spread throughout the cookies?


Delicious Zucchini Chocolate Chip Cookies recipe. These cookies are beautiful with specks of green zucchini! I dare you to only eat one.


Delicious Zucchini Chocolate Chip Cookies recipe. These cookies are beautiful with specks of green zucchini! I dare you to only eat two.

Dont’ ask how many I ate.  But it’s totally ok.. because they are healthy for you! 😉

Delicious Zucchini Chocolate Chip Cookies recipe. These cookies are beautiful with specks of green zucchini!

How to Dry Herbs Indoors (+ How to Keep Cilantro Fresh For Weeks!)

With the seasons changing many of our garden herbs are coming to a end (except our Oregano which I’m pretty sure is going to grow forever).  Most herbs tend to love this time of the year but the weather tends to change quickly in mid to end October, so we always plan ahead in preserving our herbs before it’s too late.  One frost is all it takes to kill a lovely cilantro plant  – don’t let it happen to you.

Freezing and drying herbs in multiple ways makes your garden season last even when there is a foot of snow out on the ground.   Need some basil?  No problem.  Just dry it and crush it up – then you will have basil to last you forever.  Same goes for so many other herbs.   Also if you don’t have a garden, no worries. Maybe you’re at the farmers market or grocery store and you see a great sale on dill or parsley, grab it, dry it and you’ll have dried dill and parsley to last you the next year.  

How to dry herbs indoors. By doing this you can make your own dried oregano, basil, rosemary, parsley, thyme and more for recipes!

Here are some ways I use our herbs to make them last as long as possible.

Cilantro: Cilantro is a tricky herb to preserve, but hands down one of my favorites to cook with.  In my opinion dried cilantro loses its taste, but you can absolutely freeze cilantro in ice cube trays.  Just throw your cilantro in a food processor with some water to turn into a puree, then transfer to ice cube trays and freeze.  When you need some cilantro, just pop it out, defrost and use.  I often times use frozen cilantro in fresh salsa and it tastes great.  

If you’d like to keep your cilantro lasting longer in the freshness department, this is my suggestion on how to store it.  This technique keeps your cilantro fresh for at least 2 weeks in the refrigerator.   First, cut your cilantro stems down a little bit.  Then fill a glass jar with some water, insert cilantro. 
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Then put a plastic baggie on top and rubber band it to the jar so it’s secure.  Put into your refrigerator.  Replace your water as it turns brown.  Whenever you need some cilantro, just take out the jar and use accordingly.
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This is our cilantro after about 10 days, still looks pretty great to me!
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Mint: I love mint, I love everything about it, especially the smell!   Isn’t mint just one of the most heartiest prettiest herbs you’ve seen?
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I could just squeeze mint’s cheeks it’s so pretty!
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I enjoy mint mostly in drinks, either in cold drinks or a great natural herbal tea (post coming soon!).  I drink alot of water throughout the day, especially fizzy Seltzer water, but what makes it extra special is some mint with it.    To make mint ice cubes, just rip up your mint leaves and throw in a ice cube tray.  Then on top fill up with water.  Don’t be scared to really fill up these cubes with mint, use as much as you want.  
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Then when you grab a drink of water, pop out a mint ice cube and it freshens up your drink.   This is great in iced tea and lemonade as well.
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Dill and Basil:  These herbs work great dried so you can cook with them for a endless amount of time.  Before we had a garden I would buy dried herbs but not anymore.   Drying your own herbs is very economical, not to mention the taste will defeat the store bought bottles!
Dill: I love dried dill in soups, stews and rice dishes.  
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Dill is also up there on one of my favorite smelling herbs, it puts me in a good mood almost instantly.  Maybe I should invent a dill perfume!
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Basil is a staple in cooking, both fresh and dried.  It’s hands down one of the dried herbs I use most in cooking so I always have a few jars filled up in the kitchen full of it.  
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To dry your herbs, clean and let dry.   Then take a rubber band and tie them up in a place in your home.  The dryer the place in your home, the better, but in a loft space like I live in all my living area is pretty equal and I’ve found that herbs dry great pretty much anywhere.   Let your herbs dry for a few weeks, usually 3-4 weeks.  You will see your herb leaves start to turn crispy.  Once the entire bunch is crisp, then untie, remove leaves with a shake above a bowl and crush.  I do this the easy way by throwing in a food processor.  A few pulses later and you have dried herbs ready for cooking use.
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When you walk into our home the first thing you see hanging are herbs and onions.  Can we talk about how great your home is going to smell because of these herbs too?
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Dried herbs tend to be much stronger than fresh herbs. When substituting dried herbs for fresh herbs, use 1/3 the amount that the recipe calls for.  Store your dried herbs in jars. 
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Dried herbs made direct from your garden make an amazing holiday present.  Tie a little bow around a couple of glass jars and you will win the hearts of many!

 

Moist Jalapeno Cornbread

EASY, MOIST Jalapeno Cornbread! This Southern recipe uses buttermilk to make the cornbread extra soft! The Jalapenos give it a little Mexican taste! I always serve homemade cornbread with dinner casseroles!

Cornbread.   I love you.  

Jalapeno Cornbread, I especially love you.

I love how moist you are. I love how brown your edges stay.  I love the kick of the jalepenos.    

EASY, MOIST Jalapeno Cornbread! This Southern recipe uses buttermilk to make the cornbread extra soft! The Jalapenos give it a little Mexican taste! I always serve homemade cornbread with dinner casseroles!

Cornbread is such a comfort food.  It’s always a dinner favorite on the side to soak up the juices, gravy or just devour by itself.  When I found myself craving some cornbread to go along with BBQ ribs I whipped up this recipe.  This cornbread is a winner, and for those that love a spicy kick you will love it.  This recipe uses 3 tablespoons of diced jalapeno peppers which makes it spicy enough to give it that extra pop, but not too hot that you can’t eat 6 pieces of cornbread in a row.  That’s real talk y’all. 

This recipe asks for 1 cup of buttermilk which makes it as soft as a cloud.  I didn’t have buttermilk but I learned how to make some quickly with ingredients you have in your kitchen.  For 1 cup of buttermilk you need 1 cup of milk + 1 tablespoon lemon juice.  That’s it!   Place your tablespoon of lemon juice in a 1 cup measuring cup.  Add your milk to fill up to the 1 cup mark.  Then let stand for 5 minutes, you will see it will start to thicken up.  Boom, buttermilk! It’s that easy!

Next time you’re looking for a quick cornbread, look away from your usual box mix and make some homemade cornbread.  It’s well worth it.

EASY, MOIST Jalapeno Cornbread! This Southern recipe uses buttermilk to make the cornbread extra soft! The Jalapenos give it a little Mexican taste! I always serve homemade cornbread with dinner casseroles!

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Here’s the mix with our homemade buttermilk added in.  I don’t think I’ll ever buy store bought buttermilk again!

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Here’s your diced jalapeno.  You can use red or green, whatever you prefer.

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I did mostly red with a few green pieces thrown in.  This would be super cute for Christmas!

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Before and after baking.  

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The top of this cornbread is just purrrrrrrfect.

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Let the bread cool then cut into pieces.  Try not to eat them all at once. 

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A little brown on the top..

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And brown on the sides…

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And perfectly moist inside!

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Cornbread, I love you.

Enjoy!

Looking for more jalapeno recipes? Click here

Moist Jalapeno Cornbread
Print
Ingredients
  1. 1/2 cup butter - melted
  2. 2/3 cup sugar
  3. 2 eggs
  4. 1 cup buttermilk (see notes for homemade if needed)
  5. 1/2 teaspoon baking soda
  6. 1/2 teaspoon salt
  7. 1 cup flour
  8. 1 cup cornmeal
  9. 3 tablespoons diced jalapeno peppers
Instructions
  1. Preheat oven to 375 degrees.
  2. In a bowl whisk together butter and sugar. Add in eggs, buttermilk and baking soda. Stir to combine.
  3. Add flour, cornmeal, jalapeno peppers and salt. Continue to stir to combine.
  4. Spray a 8x8 pan with non stick spray. Pour cornbread mixture into pan.
  5. Bake for 35 minutes.
  6. Let cool for 20 minutes then cut into slices.
Notes
  1. For 1 cup of buttermilk you need 1 cup of milk + 1 tablespoon lemon juice. That's it! Place your tablespoon of lemon juice in a 1 cup measuring cup. Add your milk to fill up to the 1 cup mark. Then let stand for 5 minutes, you will see it will start to thicken up. Boom, buttermilk! It's that easy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/
EASY, MOIST Jalapeno Cornbread! This Southern recipe uses buttermilk to make the cornbread extra soft! The Jalapenos give it a little Mexican taste! I always serve homemade cornbread with dinner casseroles!

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