How 'bout Them Apples? TABLESCAPE

 

I had big plans for lots of table settings this summer, but sadly, did very few of them. But, I am beginning to emerge from the heat and humidity, am truly embracing September, and today felt like celebrating fall with this apple table.

I don’t often use my dough bowl — I’m not quite sure why — but it proved the perfect vessel for this beautiful combination of Granny Smith and Honeycrisp apples from Melissa’s Produce. Interspersed among the apples for a little bit of pattern are the Tennessee Dancing gourds that I grew this year. It is on these colors that I based this table.

 The stack of ceramic apple bowls belonged to my mother, as did the wire basket holding Fuji apples, and vibrant red flatware. The smoky stemware belonged to my mother as well.

The tin chargers come from a favorite local shop, The White Rabbit; the glass crescent salad dishes are vintage, and one of the first things I purchased after graduating from college. I had a small table, and reasoned that these would take up less room than the traditional round salad plates, and I was right. I still love them after all these years.

Number two son gave me the bright green appetizer plates and cocottes; I love that color with the red.

Woven placemats, black plaid plates, and green plaid napkins are all from Pier One.

The cups are vintage, and a part of a bigger set of Galloping Gourmet (Remember Graham Kerr?) cookware that was given away, piece by piece, for free with a $10 or more purchase back in grocery stores in the ‘70s.

 I always find a transitional table appropriate for this time of the year. I don’t generally bring out the rusty reds and burnt oranges until October, but look out when I do!

 

Get the look:

Amber Stemware

Tin Chargers

Green Plaid Napkins

Green Cocotte

Red Flatware

Woven Placemats

Faux Apples (red)

Faux Apples (green)

 

 This post is linked to: Tablescape Thursday
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Snickerdoodle Cobbler

 

No matter how hot it is, once August hits, I move into “fall mode.” I guess it’s because, where I live anyway, spring pretty much starts in April. By August, my garden plants are dried out and dying, and I am sick of the very sight of them. I’ve found that the gobs and gobs of cucumber and melon vines that I lovingly nurtured and encouraged all summer produced nothing but male blossoms, resulting in no fruit from either, and I’m ready to just chuck it all and move on. That’s why not an August goes by that I don’t make pumpkin spice something or begin to embrace apple dishes. 

I found this recipe online, and the ease of it intrigued me. The recipe was poorly written, the directions largely wrong, so here’s my version. Warm from the oven, topped with a scoop of vanilla ice cream, this would be a wonderful fall dessert, and certainly company worthy. It also makes a pretty tasty breakfast, or at least that’s what I tell myself. J

Snickerdoodle Cobbler

 

 1 17.5oz. pkg. Snickerdoodle cookie mix

1 stick butter, room temperature

1 large egg, room temperature

1 21-oz. can apple pie filling

3 T. caramel topping

2 t. cinnamon sugar (from enclosed packet)

 

 Preheat oven to 375° F. Spray an 8” x 8” baking dish with PAM; set aside.

 Open the packet of cookie dough mix, remove the cinnamon sugar packet; set aside. In a small bowl beat together cookie mix, butter, and egg until well blended.

Dollop half of the dough by spoonfuls across the bottom of the prepared baking dish. Sprinkle with a teaspoon of cinnamon sugar from the packet. Spread apple pie filling over this bottom layer, and dollop remaining cookie dough in spoonfuls over the top.

Sprinkle with another teaspoon of cinnamon sugar from the enclosed packet, and top with a drizzle of caramel topping.

Bake for 40 to 45 minutes until the top is golden brown, and it is bubbly around the edges.

 Remove from the oven and allow to cool for 10 minutes before scooping heaping spoonfuls into bowls and topping with generous scoops of vanilla ice cream.

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Pumpkin Oatmeal Custard

 

You may think that this is an odd time of the year to post a recipe that involves pumpkin, but I have found that many people, like me, still have cans of pumpkin purée, rattling around in their pantry from fall, and are eager to find a way to use it. This is a recipe that I have had bouncing around in my brain since last November. We’re having frigid temperatures here, so there’s nothing better than a hot breakfast. I made this this morning, and I must say it is MAGNIFICENT! It actually turned out better than I ever imagined that it would.  It doesn’t take long to put together, but it bakes for an hour, so plan accordingly. It also freezes beautifully, and, when needed, only requires microwaving for a minute before it’s ready to serve.Pumpkin Oatmeal Custard

 1 c. golden raisins

2 T. rum

5 large eggs, beaten

1 c. whole milk

¾ c. whipping cream

½ c. pumpkin puree

1 c. + 2 T. brown sugar

1 t. pumpkin pie spice

1 t. pure vanilla extract

2½ c. oatmeal

 1 c. whipped cream, to garnish

 Place raisins into a shallow bowl and pour rum on top. Allow it to steep while you prepare the rest of the oatmeal.

 Preheat the oven to 350°F and grease 8 1-cup ramekins with butter or nonstick cooking spray. Place the ramekins in a 9”x13” baking dish with straight sides.

 Thoroughly whisk eggs, milk, and cream. Push the mixture through a fine mesh sieve to fully incorporate the eggs. Discard any residue. Stir in pumpkin, brown sugar, pumpkin pie spice, oatmeal, vanilla, and rum/raisin mixture. Pour the mixture into the prepared ramekins to within ¼” of the top.

  Fill the baking dish with water to within ¾” of the top of the ramekins and bake, covered, for 1 hour. Remove the ramekins from the water bath and serve warm, garnished with a cinnamon stick and a dollop of whipped cream, if desired.

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Copycat Starbucks Pumpkin Spice Frappuccino

 

It's pumpkin spice season and if you’re anything like me, you are finding yourselves with small amounts of leftover pumpkin from the various recipes for quick breads and muffins that you’ve tried. This recipe will make use of that in fine fashion; anywhere between 1/4 cup and 1/3 cup works just fine here, it’s not written in stone. Why spend top dollar, have to put on pants, and get in the car to buy one when you can whip up something magnificent at home? Feel free to experiment. If you happen to have Bailey’s Pumpkin Spice Liqueur at home, add some of that if you want. I won’t judge. I’m not your mom. For something even more decadent, add a scoop of ice cream -- pumpkin, cinnamon, and vanilla all work equally well here. Don’t ask me how I know.

Copycat Starbucks Pumpkin Spice Frappuccino

 1 c. strong cold brew coffee, chilled

⅓ c. canned pumpkin puree

½ c. whole milk

2 T. pure maple syrup

1 t. vanilla extract

½ t. pumpkin pie spice

½ t. cinnamon

4-5 ice cubes

Whipped cream, for topping

Cinnamon, for topping

 Place all ingredients EXCEPT whipped cream and cinnamon garnish into the work bowl of a high-speed blender (I use one of those mini ninja blenders). Blend for 30 seconds until combined. Taste and adjust for sweetness, and top with a dollop of whipped cream and a few sprinkles of cinnamon.

Makes one serving.

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Mexican Zucchini Cheese Soup

 

 September is upon us can you believe it? Honestly, I don’t know how to feel. I actually enjoyed this past summer that, to me, seemed to just fly by. So I’m not entirely sure that I’m ready. By that I mean that my spring cleaning is going to have to overlap with my fall cleaning, because I didn’t get the former done. But I digress. For those of you with extra zucchini, or if you are still harvesting it, this is the perfect transitional summer/fall soup for you. It is hearty, spicy, main dish worthy, and intensely delicious. The combination of flavors here is a good one with the smokiness of the cumin, the earthiness of the oregano, not to mention the tomatoes, zucchini, corn, and peppers. It is a wonderful combination.

Mexican Zucchini Cheese Soup

1 T. olive oil

1 c. chopped onion

2 cloves garlic, minced

½ t. dried oregano 

½ t. cumin

Pinch of cayenne pepper

2 14.5-oz. cans chicken broth

1 14.5-oz. can Ro-tel tomatoes

2 Melissa’s organic zucchini, halved and cut in ¼” slices

1 15.25-oz. Mexicorn, drained

12 oz. Velveeta, cubed

½ teaspoon freshly ground black pepper

 Heat olive oil in a large pot over medium-high heat. Cook onion and garlic until tender; season with oregano and cumin.

Add chicken broth and tomatoes. Bring mixture to a boil. Stir in zucchini and corn. Return to a boil, reduce heat to low, and simmer until zucchini is tender, 8 to 10 minutes.

Stir in Velveeta. Continue to cook and stir until cheese is melted; season with freshly ground black pepper. Garnish as you see fit.

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Creamy Tuscan Chicken and Mushrooms

Those of you who follow my page on Facebook will have been made privy to the fact that, while making the cannellini bean spread, I spotted a recipe on the Bush cannellini beans can that I thought sounded good enough to try. Last night I took that opportunity, and really enjoyed it. This is not your typical summer fare (particularly in this intense heat), because it is rich and hearty. But, keep this in the back of your mind because it will be perfect for fall and winter.

 I tend to do my prep work either in the morning of the day I plan to prepare something, or the night before, and I did that here. As a consequence, this took under 30 minutes. I have included a picture of the recipe as it was on the can (above), and my changes in their version below. If you don’t have time to slice and sauté mushrooms, use a jar of them. I had fresh thyme going crazy in my garden, so I threw in a couple cuttings of it, and I was very happy with the end result. If you want more beans, I would think you could easily add another can here. If you want a vegetarian dish, don’t add the chicken. My guess is that this is very versatile. I do know that I was certainly happy with the end result of my experimentation.

Creamy Tuscan Chicken and Mushrooms

1 15.5-oz. can cannellini beans, drained
3 T. olive oil, divided
1 lb. boneless, skinless chicken breast, cut into 1”pieces
1 c. sliced mushrooms
1 Melissa’s shallot, diced
1 sprig fresh thyme (or 1/4 t. dried)
1 10.75-oz. can cream of mushroom soup
½ c. chicken broth
1 c. whole milk
1 t. garlic powder
4 oz. cream cheese, room temperature
Freshly ground black pepper
¼ c. shredded Parmesan cheese

Heat 2 tablespoons of the oil in a 10-inch skillet over medium high heat until very hot. Add mushrooms, and cook for a minute or two without stirring to get a good sear. Stir in shallot and sauté until translucent. Remove Mushroom/Shallot mixture to a plate. Add remaining tablespoon of olive oil; add chicken breast pieces, brown slightly. Transfer mixture to the plate with the mushrooms. Add soup, broth, milk, garlic powder, and beans to skillet; simmer for two minutes. Stir and cream cheese and season with pepper to taste. Return mushrooms, shallots, and chicken (and any juices) to the skillet. Simmer for 15 minutes. Serve topped with cheese.

Serves 4

 

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"Soup to Nuts" Thanksgiving Tablescape

When you have hosted Thanksgiving dinner for 30+ years, eventually, trust me, you run out of table setting ideas. I don’t like to do the same thing year after year, but this year I really struggled to pull something together. I brought absolutely every Thanksgiving/autumn item up from the belly of the beast, spread it out over the countertops and table, and chose from there. I don’t know how my guests will feel, but I am enjoying the change.

I went with a simple, dark checked tablecloth and topped it with round placemats. From there I used tin chargers from a local business (shout out to The White Rabbit), and then used plates edged in plaid that I got a couple of years ago from Pier One.

  The pheasant luncheon plates on top are from Williams-Sonoma, years ago. I love them, but don’t often find the opportunity to use them.

I liked the colors here, but particularly liked the edge that I knew would show around the acorn soup bowls (also Williams-Sonoma years ago). 

This year I absolutely fell in love with the plaid napkins from Pottery Barn as well as the miniature copper mug napkin rings! Aren’t these adorable?! I filled them with mixed nuts (so that we would have everything from soup to nuts for dinner). I will bring them out again at Christmas time and fill them with cranberries. I am over the moon about these.

The pinecone flatware is from Cabela’s. Don’t underestimate Cabela’s when it comes to dinnerware. They have some amazing things.

The crystal is German-made Mikasa gifted to me by a friend who was sick of them. I think they look lovely here.

The turkey and artificial foliage and gourds I’ve had for a number of years, and it never gets old. This year, to mix things up, I wove lighted fall maple leaves throughout so that when the time has come for dining, all I need to do is flip a switch in the power pack (carefully hidden at my place setting) and everything will be a glow.

Whatever you do, however you celebrate, with whomever you celebrate, have a wonderful Thanksgiving Day.

This post is linked to: Tablescape Thursday

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Marshmallow Pumpkin Pie

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 I hosted three people for Thanksgiving dinner, number two son, his wife (who is currently undergoing chemo), and me. I thought this year would be easy. As it turned out, it wasn’t in a very big way. I learned that the turkey breast that I slow cooked in the crockpot was just as much work, in the long run, as roasting an entire turkey in the oven. I decided to try new recipes so I made two vegetables (be sure to check back later in the week for a delicious and easy corn casserole), and I decided to let my daughter-in-law choose the dessert because I felt she needed a perk. Her choice was my Secret Ingredient Carrot Cake. Despite spending a good bit of time on the cake, it still felt wrong not to have pumpkin in some form. None of us particularly care for pumpkin pie, so I thought I would try this recipe for Marshmallow Pumpkin Pie.

It is easy to put together, can be made 1 to 2 days ahead, and we all enjoyed it. The gingerbread crust was flavorful and peppery, nicely enhancing the spicy pumpkin filling. If you’re looking for an easy, light, and flavorful dessert, this is it!

 Marshmallow Pumpkin Pie

Mybakingaddiction.com

 8 oz. (about 25 cookies) gingersnaps, crushed

4 T. unsalted butter, melted

1 10.5-oz. package mini marshmallows

1 c. canned pumpkin puree

1½ t. pumpkin pie spice

1½ t. vanilla extract

1 8-ounce container frozen whipped topping, thawed

 Preheat oven to 350° F. Lightly spray a 9-inch spring form pan with nonstick cooking spray; set aside.

 In a medium bowl, stir together crushed gingersnaps and melted butter until thoroughly combined. Press the crumbs into the bottom and up about 1 inch of the side of the prepared springform pan. Bake the crust for eight minutes. Remove pan from oven and cool completely.

 In a large nonstick pan over low heat, stir together the mini marshmallows, pumpkin purée, and pumpkin pie spice. Melt marshmallows while stirring constantly until the mixture is smooth. Remove from heat and cool to room temperature. Stir in vanilla extract and fold in whipped topping until no streaks remain.

Spoon pumpkin marshmallow mixture into the cooled gingersnap crust and spread evenly. Chill for at least 3 hours, or overnight. Before serving, top with additional whipped topping and gingersnap cookie halves or crumbs.