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Posts Tagged ‘Kid-friendly’

From Dish Paige:

Happy November! It’s my favorite time of year right now (aside from all of the insane weather we’ve been having here in the Northeast) because as we near Thanksgiving, it means PUMPKIN EVERYTHING!!!!!!!! I’ve always had a weakness for pumpkin pie, and at this point, if I see the word pumpkin in front of anything, I’ll eat or drink it.  The other day, we made marshmallows in class and all I could think was, “how good would this taste with pumpkin pie spice!?” The answer, as you will find out below, is….AMAZING!

For the cookies (this recipe comes directly from the Quaker Oats website, and it amazing as is):

2 cups all-purpose flour

1 1/3 cups Quaker Oats (quick or old fashioned)

1 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp salt

2 sticks butter, room temp

1 cup granulated sugar

1 cup packed brown sugar

1 cup pumpkin puree (not pumpkin pie filling)

1 large egg, room temp

1 tsp. vanilla

Preheat oven to 350

In a bowl, combine flour, oats, baking soda, cinnamon and salt. Mix and set aside.

 

In the bowl of your mixer, fitted with a paddle attachment, paddle the butter until soft and fluffy. Add in the sugars and continue paddling until well combined and nicely creamed. Add the pumpkin, egg and vanilla and mix until just combined. Add the flour in 3 batches, paddling until just combined after each addition. Line your baking sheet with parchment and scoop the cookies using an ice cream scooper. With wet hands, flatten the cookies into discs. Bake for approximately 10 minutes – you want the cookies to set but remain soft. Cool.

For the filling:

75g egg whites

240g granulated sugar

60g glucose or corn syrup

water

2 packets powdered gelatin or 15g (bloom the gelatin in 2/3 cup water)

1/2 tsp. vanilla extract

1 tsp. pumpkin pie spice

In your mixer, begin whipping the egg whites on medium speed. Once they reach soft peaks, turn the mixer down to it’s lowest setting and keep it stirring. Meanwhile, place the sugar in a VERY CLEAN pot and combine with just enough water to make it the texture of wet sand (like you’re building a turret on a sand castle). Add the glucose the sugar mixture and heat over medium heat until the mixture reaches 260 degrees. Turn the mixer up to medium-high and pour the sugar syrup in the bowl between the sides of the bowl and the whip. Add the gelatin and increase the speed, mixing until the bowl cools down and the mixture becomes fluffy. Stir in the vanilla and pumpkin pie spice.

Place the marshmallow in a piping bag and pipe a big old pile of filling on the undersides of half the cookies. Place another cookie on top and enjoy!

Note: You will have TONS of marshmallow filling so you might want to double the recipe. Or you can save it and use it for hot chocolate or any other confection you can think of!

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From Dish Gwen:

Recently two events came together in my life, leading me to make mushroom soup. The first was that I got a new blender, after six months of having a busted old useless one taking up valuable shelf space in my kitchen. The second was that I started growing oyster mushrooms. I’ve been making this soup for years but I don’t make it often. Now that I’ve made it for my 20 month old son and he loved it, I have a feeling it will become part of our regular household menu. Plus it takes less than a half hour to make so it’s kind of a perfect dish.

Ingredients:
– ½ lb oyster mushrooms, chopped (you can also use shiitakes, buttons, portabellos, whatever!)
– ½ cup chopped white onion
– 3 cloves garlic, chopped
– 1 tablespoon olive oil
– ½ teaspoon salt
– ¼ teaspoon white pepper
– 2 cups whole milk
– fresh parsley, chopped

Directions:

In a deep sauce pan, simmer the olive oil, garlic and onion on medium/high heat until they begin to brown, then throw in the mushrooms. Toss everything together with the salt and pepper, and cook for about 5 minutes. Add about ½ cup of water to loosen any brown bits or caramelized coating from the bottom of the pan, and turn off the heat. Carefully pour all of the contents into your blender, cover, and blend until you get a smooth puree (takes about 1 minute). Pour the puree back into the pot on medium/low heat, and add the milk, stirring so everything combines into a smooth, creamy mixture. Add additional salt as desired, and once it’s steamy hot serve in bowls with crusty bread. Serves 4, and this soup freezes well so got ahead and stash some away for later in a tupperware!

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