Pumpkin Chipotle Bourbon Chili

October 26, 2019October 27, 2019 Floured ApronLeave a comment

Today has been a great fall day! It was chilly this morning. I got up early, went to the gym then headed straight to the last Countryside outdoor market of the season (they move indoors over the winter). I got these beautiful flowers from Little Bean Farm and Larder. There’s kale in there! This bouquet instantly brought me some feel good and I skipped through the meadow, taking in all the crisp air and gorgeous views. I was intentional about my time this morning because I didn’t have to rush. That was a nice feeling!

While at the market, I also picked up some things for chili tonight. I decided to make two kinds: my traditional style chili using Beyond Meat in the Instant Pot and a new recipe I found that calls for pumpkin, bourbon and chipotle peppers.

It’s so yummy! If you’re looking for a unique chili recipe, this one’s a keeper. It comes together quickly with simple, healthy ingredients! It’s vegetarian and gluten free. Yay!

Sauté onion, garlic and red pepper in a little olive oil. Add chili powder, salt and cumin then pour in the bourbon. It smells amazing right about now!

I still have lots of homemade pumpkin purée so I added that, crushed tomatoes, beans, chipotle peppers and butternut squash. These colors match all the trees right now. Beautiful!

That’s it! It simmers for about 30-40 minutes which gave me plenty of time to whip up a pan of cornbread. I knew the chili would have some kick so I thought a little cornbread drizzled with my favorite Brighton Wool & Honey Raw Wildflower Honey would be the perfect sidekick.

It’s still chili but it’s different and I dig it! It’s thick and loaded with unique flavors and the cornbread with honey is the perfect accompaniment.

It’s raining and cold and I don’t even care. Kinda busy here inhaling this meal. Also, I’m really glad I worked out this morning!

We have trick-or-treat in our neighborhood tomorrow night and I’m pleased as punch this recipe made enough so I can enjoy the leftovers. I bet it’s even better tomorrow!

From the heart,
Shannon

Pumpkin Chipotle Bourbon Chili
Ingredients:
1 TBSP olive oil
1 medium onion, minced
3 garlic cloves, minced
1 red pepper, diced
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon sea salt
1/2 cup bourbon
14 ounces pumpkin purée (either homemade or canned)
1 28-ounce can of crushed tomatoes
1 19-ounce can of black beans
1 19-ounce can of navy beans (you can use your favorite beans too!)
1 small butternut squash, cut into 1-inch cubes
1 tablespoon chipotle peppers pureed with adobo sauce
Plain Greek yogurt, cilantro, onions for toppings

Instructions:
1. Heat the oil in a large pot over medium-high heat. Add the onion and sauté until it is soft. Add the garlic and red pepper and continue to cook until the red pepper is soft, about 5 minutes.
2. Add the chili powder, cumin, and sea salt and let it cook for 1 minute more.
3. Add the bourbon and bring to a boil.
4. Add the canned pumpkin, crushed tomatoes, kidney beans, navy beans, butternut squash, pureed chipotle peppers and 2 cups of water and stir the pot well.
5. Cover the pot and bring it to a boil then reduce the heat and let the chili simmer for 30 minutes, or until the butternut squash is tender.
6. Season to taste with sea salt.
7. Serve with toppings of your choice. I highly recommend cornbread and honey for dunking!

Recipe found and modified from The Endless Meal

Custard, Brûlée and Pudding · pumpkin · Recipes

Pumpkin Spice Crème Brûlée

September 25, 2019September 25, 2019 Floured ApronLeave a comment

Hello! I’m still plugging away at all things pumpkin and truly loving it! Today is a new one for me. Have you had crème brûlée? Have you made crème brûlée? Honestly, it never appealed to me until this past June when my niece (also named June) made it for my nephew’s high school graduation get together. She’s 13 and a marvelous baker!

After the tacos were eaten and grad gifts opened, we took turns sugaring and torching her sweet little crème brûlées. We enjoyed cracking the tops and what waited underneath that burnt sugar was absolutely divine! The custard was silky, sweet and full of vanilla flavor. I was in love and vowed to make crème brûlée someday.

Guess what? Someday came! With pumpkin baking mode hitting me hard, I decided it’s the perfect time to experiment with this simple yet decadent dessert and give it a fall twist. Vanilla crème brûlée + pumpkin + pumpkin spice + bourbon. Who’s with me?

I looked up several recipes and they’re all pretty much the same: cream, egg yolks, sugar, and vanilla. I added pumpkin, pumpkin spice and bourbon to up the fall flavor.

These little cups of heaven are really easy! While the cream is heating, whisk yolks, sugar, vanilla and spices. Slowly add the warm cream to the yolk mixture (if you pour too quickly, you’ll have scrambled eggs). Lastly, fold in the pumpkin and bourbon. That’s it!

Pour the mixture into ramekins and place in a baking dish. Put them in the oven then add boiling water until it’s about halfway up the sides of the ramekins and bake for 25-35 minutes. I only have 3 small ramekins so I used a combination of small and large. The small look much better but they all tasted the same.

After they finish baking, transfer to a cooling rack for 30 minutes then put them in the fridge for at least 4-6 hours. Once chilled, sprinkle sugar on top and torch them. Have fun! If you don’t have a torch, just stick them under your oven broiler.

Crack those babies and enjoy all the creamy delight under that hardened sugar. They’re so luscious and have all the flavors of fall without being overly sweet. I polished one off in a matter of seconds and knew I had to step away from the brûlée so I’d have some left for photos. I can’t tell you how much I love pumpkin and pumpkin spice things. The flavors and textures of this dessert make me very, very, very happy!

You can whip these up in no time! The longest wait time is when they’re chillin’ in the fridge. They’d be perfect for a fall party or shower, Friendsgiving, Thanksgiving, any fall weekday or family weekend dessert. Heck, take them to a football tailgate (any Browns fans out there?)!

These little dishes of yum definitely enhanced our evening of shorts, t-shirts and backyard track ball. Don’t wait for a special occasion. Make your own occasions feel special! Pumpkin Crème Brûlée won’t let you down!

From the heart,
Shannon

Pumpkin Crème Brûlée
Ingredients
6 large egg yolks
1/2 cup brown sugar
1 tsp. pumpkin pie spice
1 tsp. vanilla bean paste
2 cups heavy cream
1 cup pumpkin purée
3 tsp. bourbon
4 TBSP sugar for torching

Instructions

Preheat oven to 325 degrees F.
Whisk together the egg yolks, brown sugar, pumpkin pie spice and vanilla bean paste in a medium bowl.
In a small saucepan, heat the cream over medium low until it just simmers. Slowly whisk the milk into the yolk mixture. Fold in the pumpkin and bourbon.
Place six 6-ounce ovenproof ramekins in a roasting pan.
Divide the pumpkin mixture evenly among the ramekins. Place the pan in the oven and fill with just enough hot water to reach halfway up the sides of the ramekins. Bake until the centers are just set but still jiggle a bit. Could take 25-35 minutes.
Remove the ramekins from the water bath and let cool to room temperature, 30 minutes. Refrigerate until cooled completely, at least 4-6 hours.
To serve, sprinkle each ramekin with 2 teaspoons of sugar. Brulee with a kitchen torch until the sugar is melted and golden brown. (You can also place the ramekins under a broiler until the sugar is golden brown, about 2 minutes.)

Pie · Recipes

Hola! (and a pie recipe)

May 5, 2019May 5, 2019 Floured ApronLeave a comment

This weekend is full of opportunities to get in the kitchen and make something! Derby Day AND Cinco de Mayo. Bourbon AND tequila. YES! I was hoping to make a new Derby Day dessert but our week was busy with school and extracurricular activities. Saturday morning was super hectic; Carrie had voice lessons then a theatre performance so there just wasn’t time. Plus, it hasn’t stopped raining and I’m not even going to get started on what that does to my energy.

I’m not a hard-core, gotta celebrate Cinco de Mayo kind of person. However, any chance to eat tacos, chips, salsa and guac is good enough reason for me to join in the festivities! We’re planning to make tacos and have all the fixins. Recently, I’ve been passing on the tortillas and making taco bowls using cauliflower rice as the base and topping it with all the good stuff. I know, cauliflower is everywhere but it’s so good as a taco bowl base and adds a boost of healthy. For dessert, it’s key lime pie and I’m not adding any cauliflower!

I am adding something new to my tried and true recipe. A few weeks ago, I was talking with my friend Linda (Linda’s Other Life). She and her family made key lime pie for Easter. She told me her daughter-in-law added macadamia nuts to the crust. Well, that certainly got my attention, so I added them to my graham cracker crust. That’s one of the things I love about food, it truly connects us. I feel more connected to Linda and her family by simply adding nuts to a crust. It also gave me a way to slightly enhance my pie!

I made my key lime pie this morning. I’m including the recipe below and am attempting some step by step photos. Again, it was raining and the lighting was not ideal. Who cares? It’s pie, it’s fun and I can’t wait for dessert time! Also, none of this is about perfection, it’s about doing something enjoyable.

This pie is so simple and, to be honest, I never made one until a couple years ago. I was always afraid of it. I found a couple of recipes online and it seemed simple, so I tried it. Happy day for me! Simple ingredients and quick preparation.

Start with the crust. Again, I’m adding chopped macadamia nuts to the graham cracker crumbs (thanks to Linda’s tip). I gave them a rough chop because I want to see and taste them. Combine the graham cracker crumbs with the nuts, sugar and melted unsalted butter and press into a pie dish.

While that’s baking, make the filling. I start with beautiful, local egg yolks and lime zest. Most of the time, I try to make all the ingredients for what I’m making. Key lime pie really needs sweetened condensed milk and I just buy it. If you can find key limes, then squeeze away! I used a combination of key lime and regular lime juice. Whip it all up and pour into the partially baked crust and bake a little longer to set it. Side note: see those pieces of macadamia nuts in the crust? I can’t wait!

When it cools a little, top it with whipped cream. I start with a frozen bowl then whip heavy cream, a little sugar and vanilla until it’s thick. You may like a little whipped cream on top so you can see the beautiful pie filling come through. Personally, I like to have the whipped cream in every bite, so I pile it on! It’s such a nice flavor with the tartness of the filling.

You can top it however you wish! Get creative and let your key lime juices flow! This pie is easy, delicious and always a crowd pleaser! It’s perfect for Cinco de Mayo and any other day of the year.

If you make it, please let me know how it turns out and if you have any other ideas to make it unique! Adios!

From the heart,
Shannon

Key Lime Pie with Macadamia Nut Graham Cracker Crust
Serves 6-8 people and takes about an hour to prep and bake then another couple hours in the fridge. It’s creamy, tart and that crunchy crust is divine. I’ve also made this in a sheet pan and cut into squares for larger crowds. However you make it, have fun!

Crust
7 tablespoons unsalted butter, melted
2 cups graham cracker crumbs
1/2 cup coarsely chopped macadamia nuts
1/4 cup sugar
1/4 teaspoon sea salt

Filling
1 tablespoon lime zest
3 egg yolks
1 can (14 oz.) sweetened and condensed milk
3/4 cup lime juice (can be key limes, regular limes or the bottled key lime juice)

Whipped Cream
1 cup heavy whipping cream
3 tablespoons sugar (more if you want it sweeter)
splash of vanilla

Directions:
1. Preheat oven to 350°F
2. Melt butter and chop macadamia nuts
3. Combine graham cracker crumbs, nuts, sugar, salt and butter in a bowl.
4. Put mixture in a 9-inch pie dish and press down with your hands and up the sides of the dish
5. Bake for 10 minutes

While cooling, make the filling
1. Mix egg yolks and lime zest with a mixer for 2 minutes
2. Add sweetened and condensed milk and mix for 3-4 minutes until thickened
3. Add lime juice and combine well
4. Pour mixture into pie crust and bake for 15 minutes until set
5. Let pie cool at room temp for about 30 minutes then place in fridge

Make the whipped cream (almost there!)
1. Whip cream, sugar and vanilla until nice and thick in a bowl that has been placed in the freezer
2. Once it’s the thickness you prefer, taste it for sweetness. You can also add a dollop to your coffee while you’re finishing up the pie…just an idea!
3. Top key lime filling with whipped cream, sliced limes, lime zest and store in the fridge until ready to serve Enjoy!