Sun Dial pottery designs on bread

Nothing says Fall like decorating the top of a sweet pumpkin walnut sourdough bread with a sun dial design. I just think they look rustic and earthy. In high school I used to call health food "earth biscuits". So, here's an earth biscuit for you all to love and enjoy.

Just before baking I wanted to show what this pumpkin bread looked like. It had little pieces of the fresh pumpkin peeking out of the dough along with some flax seed. Heavy with cinnamon, clove and ginger. Hints of vanilla and lavender. It was heavenly to behold.

I lightly mist the top of the bread with water and then top with cinnamon like so.

The secret? My colander. Pretty crazy huh? I set it on top of the bread and then put a thick layer of cinnamon right on the design. It sifts through to the top of the bread.

Empty out the remaining cinnamon in a dish. Lightly mist the top of the loaf with water again and then repeat with the colander, this time using white flour. Bake as usual. Use a small brush or knife to scrape away some of the flour. This will accentuate some of the lines after baking. What you will end up with after it bakes is this...

There you go.

Cussing Granny Goes Egg Roll

True confessions...the first time I saw my mother in law Cussing Granny ever make egg rolls...they turned out as triangles. "MMMMMMy hat it has three corners...three corners has my hat...la la la la three corners...la la la la my hat". Anyone else sing that song in Elementary school? I digress. Ace won't eat these egg rolls made with humiliated yard bird chicken nibbles in there. Do what you want. We used chicken and Ace had rice. He was actually okay with that.

So, today Tutorial Tuesday...we had a little egg roll session to just hone Cussing Granny's rollin' skills. There are a lot of different techniques for rolling these tasty little nibbles and probably thousands of recipes. I know that this one works for me and it is one my family enjoys. Another true confession...these are totally American. Minus the deep fry. So, a little healthier twist on an old classic. We also make pizza egg rolls. Yeah, I never once claimed to be normal. Ever.

For Chinese style egg rolls you will need:
3 small cooked chicken breasts (or alternative if vegetarian)
1 lb bag Cole slaw cabbage and carrots (un-dressed. Naked. No dressing)
2 T minced garlic
2 tsp sesame oil (no substitutes if you want that nice smokey oriental flavor)
salt (to taste)
pepper (to taste)
soy sauce (to taste)
hot sauce (to taste)
1/4 cup prepared oriental dressing of your choice

20 fresh egg roll wrappers (usually found in the produce section)

In a large family size skillet, heat the sesame oil medium high heat. Add the garlic and chicken until the garlic is cooked through, but not browned. Add all the remaining ingredients and cook 4-5 minutes until the cabbage is just wilted.
Lay our an egg roll wrapper. You may use a pastry brush and use one egg, whisked and lightly dab the edges to help form a seal, but we don't. Begin by putting a 2-3 Tablespoons of filling in a about 1 1/2 inches at one edge of the egg roll wrapper.

Fold over the edge all the way down the egg roll...see, even Granny can do it.

Fold the other end in the same way and roll.

Okay, so mine where round and hers where a little flat...but they tasted great. I think she did pretty well for a first timer.

Preheat oven to 425 degrees.
We placed the egg rolls on a lightly oiled stoneware baking pan and misted them with vegetable oil. Very light on the oil. This can also be achieved by using a little oil and a pastry brush. Totally random...an un-oiled pastry brush in the hands of a 5 year old can entertain them for hours pretending to paint the base boards of my house...and I don't have to dust. It's fun and educational (What About Bob?).

Baked 10 minutes and then turned them over. Baked 10-12 more minutes until golden and bubbly. Serious for being low fat...we didn't miss it.

Now Granny can make egg rolls. Now if I could stop singing that song about my hat.

There you go.

Random Thoughts...Aggravation

This is a random thought about a game we love so much we had a custom 8 player board made. It's called Aggravation.

Turns out my husband plays games when I'm not at home. He may be sicker than I originally thought. Do you have a family game addiction? Ours is Aggravation. It's been around for ages, but I had never heard of it until Ace lovingly introduced me to it when I first met his parents. "No pressure my dove. Just don't run out crying when my mother whacks your marble off the board." Little did I know it was the start of a very bold Petersen tradition. How could I know moving in with my mother in law (aka Cussing Granny) that we would have running Aggravation games? Aggravation marathons...now we just need the T-shirts. At any rate, returning home from shopping the other day, this note was in the middle of the game board.

The game starts with each player placing four marbles in his/her base. After the order of play is determined through the rolling of the die, each player rolls a single die on each turn to determine the number of spaces to move. All marbles remain in the base until either a 1 or 6 is rolled, which entitles the player to move a marble from the base to his/her start, the first step before entering the track. While this is considered a turn, and the move takes place in lieu of moving a marble that number of spaces, a six, if rolled, entitles a player to another turn whenever a legal move can be made.
The winner is the first player whose pieces all reach home by exact count. In our family we can also trade places with any other players marble when we roll a 4. A quarter coin is given when you win a game, and a penny for each marble you kill. You know, it's just play money and we always return it to the "Aggravation box" when the game is over. Heaven help you if you ever intentionally pass up a kill. Ever.

It has done wonderful things for our marriage to take things to the "Aggro" board (as we call it).

Ace can't even look at me when we sing "Now We Gather 'Round the Board" at church...it makes him giggle and think of Aggro.

Playing alone, this is Ace's home base...

Note the number of "victory" marbles and "kill" pennies...

Now here's Mine.

I hope he's happy. It may be the only time he ever wins an argument. On a game board...when he's playing alone.

Haaa. Who's aggravated now?

There you go.

Evil Tara's Pumpkin Whoopie Pies

We had some pumpkin around here from the spooky holiday and decided it was time to finally delve into the cream cheese crack. Umm. That would be code for Evil Tara's Whoopie Pies. Traditionally the soft chocolate cookies with the creamy white frosting known as Whoopie Pies are well adored. I've seen them several times in various blog locations. By far my favorite post on them is Whoopie Pies by Ron Merlin. Very cool. I loved the recipe. Loved the cookies. So when Tara posted this insane recipe of hers on Face Book...well lets just say I was hooked.

I cut off the rind and cooked it in the crock pot about 3 hours, then mashed it really fine. You can use the canned stuff if you want.

Tara's original recipe:

Pumpkin Whoopie Pies

Makes about 24 pies) Note: It is important to chill the pumpkin puree so that the pies keep their shape when you are scooping them out onto the baking sheet. Also if you are baking in batches keep the dough refrigerated between baking.

Whoopie Cookies

3 c flour

1 t salt

1 t baking powder

1 t baking soda

2 t cinnamon

2 t ginger

1 t cloves

2 cups firmly packed brown sugar

1 cup vegetable oil

3 cups chilled pumpkin puree

2 large eggs

1 tsp pure vanilla extract

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves, set aside. In a separate bowl or mixer, whisk the brown sugar and oil together until combined. Add the chilled pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined. Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined. Using a medium cookie scoop with a release mechanism, drop heaping tablespoons of the dough onto the prepared baking sheets, about 1 inch apart. (If you are baking in batches, refrigerate the dough between batches.) Bake for 10 to 12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. Remove from the oven and let the cookies cool completely on the pan while you make the filling.

Cream Cheese Filling

3 ½ c powdered sugar

½ c butter, softened

8 oz cream cheese, softened

6 oz white chocolate*, melted and cooled

½ t orange extract

1 T orange zest

Chop the white chocolate and melt in the microwave. Start with 30 seconds then stir and microwave in 10 second increments until nearly melted. Stir until remaining small chunks melt entirely. Set aside to cool. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until it is completely smooth, with no visible lumps. Add the cream cheese and beat until combined. Add the powdered sugar and orange extract and beat until smooth. Gently fold in the white chocolate and the orange zest. Do not over beat the filling, or it will lose structure. (The filling can be made 1 day ahead. Cover the bowl tightly and put it in the refrigerator. Let the filling soften at room temperature before using.)

*Please use real white chocolate. White “confection,” “dipping chocolate,” “bark,” or “morsels” will not work. You know it’s white chocolate if in the ingredient list you see cocoa butter. If you can’t find white chocolate, it’s better to leave it out than to use the fake stuff.

So...The oranges on our tree where a little bit too green to use for frosting, but my boys got overzealous and picked some anyway. So, this is what we had...a zested green. Ironically, it still tasted very orange like...so we ate it anyway.

Resisted the urge to just put this jug right up to my lips and chug it. I did however lick the spoon...several times.

Tara's original picture is what really got me. I honestly imagined myself the size of a Smurf with my head smack dab in the middle of the cream cheese frosting. Aside from feeling really silly, I do imagine it would have been wonderful. No. I didn't rub the cream cheese frosting on my face to be sure.

Assembly

Turn half of the cooled cookies upside down (flat side facing up). Using the same scoop used for the cookies or a tablespoon to drop a large dollop of filling onto the flat side of the cookie. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm up before serving. The whoopie pies will keep for up to 3 days, on a parchment-lined baking sheet covered with plastic wrap, in the refrigerator.

Thanks be to Evil Tara, for her ever un-righteous cooking episodes. I, for one am all about the cream cheese crack now and then. Did I just type that out loud?
There you go!

Vanilla Spiced Pears with Oats

I love oats. My middle name could very easily be Oatmeal. Though I don't think my parents would have been wild enough call me Oatmeal. Or Ishmeal. I'm high maintainance on oatmeal though. Very picky about how it is cooked. Case in point: Good Old Fashioned Oatmeal, it has long been a staple around here. It's not only spectacular for it's convenience, but also for its many health benefits. Just recently we made an epic discovery. Well, in our world anyway. It helps keep the blood sugar levels fairly even with Cussing Granny and Mr. Putt Putt. Though this may not be one of the most epic and ground breaking posts, it is one of the basics. Keeping in mind that I have readers from all different experience levels. The gourmet followers can still appreciate this one. It's a gorgeous combination of the nutty earthy mild flavors of the oats as well as the sophisticated twist of adding Spiced Pears and walnuts. The resulting flavor was a combination of comfort food meets 5th Avenue. Ironic.5th Avenue in our town, is in the ghetto. Here's my final word on the matter, you don't have to be wealthy to eat healthy. Ever. You just need to learn a few skills.

The first step is to make the Good Old Fashioned Oatmeal. Directions are vital, so please read it through if you've never made oatmeal before. To it I added 1 teaspoon cinnamon and 1/2 tsp ground ginger. I didn't add sugar or honey this time, just a little Spenda for Granny but honestly the fruit was sweet enough for me.
For the pears:

2 red or green pears, peeled, cored and cut in slices ( Use an apple corer/wedge) OR

1 can (15 oz)drained sugar free pear slices

2 T sugar free maple syrup (or real maple syrup if you aren't concerned about sugar)
1 tsp fresh lemon zest

1 tsp vanilla extract

1/2 tsp rum extract

In a medium non-stick saute pan, combine the pears, syrup, zest and extracts. Cook about 4 minutes until just tender and gorgeous.

By the way... for the Good Old Fashioned Oatmeal I've found this brand I really adore! Silver Palate. Oh I love it! Two dollars a box. Yes!

When the oats are cooked, spoon into a bowl. 1 cup cooked oats.
Top with those pears. Sprinkle each bowl with 2 Tablespoons chopped walnuts.

Healthy, wealthy or not. How wise.

6 1 cup serving with 3 slices of pear each

Calories: 224

Fat: 11 grams

Cholesterol: 0

Protein: 6 gr

Carbohydrates: 29

Hunger satisfaction...4 hours and counting....

There you go.

Savory Pumpkin Dumplings

Wah huh. Pause for impact. Though I'm not currently sportin' a sequin jump suite or growing obscenely large side burns...I am Elvis. At least today. Um...at least the early years "golden boy" Elvis and not the "larger than life late 70's" Elvis. No I'm not making fried pickle sandwiches or diamond studded google eyed sunglasses either. Ah google eyes. Those where swanky-cool. Actually I just wanted to make a healthy version of the Southern chicken and dumplings. Thus my thoughts of Elvis...and the way he used to sing that song "In The Early Morning Rain". As a random fact, that song was the only song that my son Face would fall asleep to as a baby. I heard it a lot. So hello to Elvis comfort food...minus the chicken and healthy on the dumplings. Ace won't eat chicken. He calls it "humiliated yard bird". He does however adore cooked carrots. It may be a little on the obsessive side of adoration of the carrots. So...this is my answer to chicken-less dumplings. We also love pumpkin. What we came up with was a winner around here.

Ingredients:
2 cups carrots, chopped
1 cup chopped onion
1 cup chopped celery
1T minced garlic
1 T basil infused olive oil
2 tsp poultry seasoning (or 1/2 tsp each:thyme, sage, pepper, and salt)
3 cups vegetable stock (or chicken stock if you aren't vegetarian)

In a 2 Quart Dutch oven with a lid, saute the vegetables in the oil until tender. Add the vegetable stock and the seasoning. Bring to a boil.
For Dumplings:
1 1/2 cup whole wheat pastry flour
1/2 cup instant oatmeal
2 tsp baking powder
1/2 tsp salt
1 tsp garlic powder

1/2 cup mashed cooked pumpkin (I used fresh, but canned will work)
1/2 cup cold water

Combine first 5 ingredients. Add the pumpkin and cold water and mix, just until combined.
Drop by rounded Tablespoon on top of the boiling vegetable mixture. Reduce heat to low and cover. Cook 15-20 minutes, until dumplings are cooked through. Serve hot.

There you go. Very low fat, whole grain and vegetarian. Be impressed.

Double Chocolate Carmel Cookies

What do I say about these? Not diabetic, not healthy...totally evil. Galactic-jello-hip pods. Diet destruction incarnated. Buttery, tender chewy fudge cookies of death. I'm in trouble. Brace yourselves people. We are going into dangerous territory...and all I have to ward off evil is a very trusty non-gilded spatula. Okay...and we put them in front of a piano and it's like the romantic music starts playing in my sweet little coco head. Hello baby...

Cookies are always a temptation for me. I can't have them in my house. We made these ones for some nice missionaries who came to dinner the other night. We packed them up happy and snug to go home with the missionaries. I'm not sure if that is helping the cause of righteousness or not. However, I am told that feeding others is good for your soul, even if you give them cookies.

Here's the damaging recipe. Hopefully it keeps you happy. I know we had fun.

Tess' Double Chocolate Carmel Cookies

1 cup butter

2 cups brown sugar

2 eggs

1 tsp baking powder

1/2 tsp salt

1 tsp double strength vanilla

1/2 tsp rum extract

1 tsp anise seed

2 cups all purpose flour

3/4 cup cocoa powder

2 cups white chocolate chips

16 pieces of Carmel (each cut into 4 wedges...)


Pre-heat your oven to 350 degrees. Cream the butter and brown sugar until very fluffy. Add eggs one at a time. Add vanilla, rum extract, and anise seed. Add the baking powder, salt, flour and cocoa powder. Combine well. Add the chocolate chips. I use a medium ice cream scoop with a release mechanism to make my cookies. It portions them and shapes them.

Scoop onto baking sheet with 2 inches in between each dough ball. Dough will be stiff. Bake 350 degrees 8-10 minutes until just baked. Remove from oven. While cookies are still warm, push Carmel pieces into the tops of the cookies (4 pieces per cookie).

Get them out of your house as soon as possible.
There you go.