Category Archives: Motley Menu

This is not a joke. I’m not exaggerating or trying to convince you I’m amazing at baking because I’m not, but my sister-in-law Zoe is and she is the creator of this recipe and my kitchen mentor.

These pumpkin whoopie pies will literally knock you over, they’re that good. And if I can make them, you can too. My friend Mo and I whipped them up in about two hours, but we took our time with breaks to watch Mad Men.

I have to admit, I was nervous to make something with so many steps, but as it turns out–the whole thing is pretty easy. Today was practice for a local (amazing) craft bizarre coming up where a few friends and I are setting up a food table. I’m pretty excited. I know these bad boys will be a hit.

Seriously, just try it. Your sister/brother/lover/spouse/friends/co-workers will thank you. They might even hug you.

Happy Beginning Of Fall.

Cake Ingredients

1 1/2 c flour
1 cup whole wheat pastry flour (or more white!)
2 t cinnamon
1/2 t ginger
1/2 t nutmeg
1/2 t salt
1 t baking powder
1 t baking soda
14 T butter, soft
1 1/2 c brown sugar
3 large egg yolks
2 c pumpkin puree
1 t vanilla

-Mix dry ingredients together and set aside.
-Cream butter and sugar until fluffy. Add egg yolks, pumpkin, and vanilla and beat well. Add dry ingredients. Don’t over mix. Drop by T on parchment lined baking sheets. Bake at 350 for about 12 minutes. Remove from pans and cool on wire rack. Assemble pies once cool.

Icing

1 egg white
2 T milk
2 T flour
1 t vanilla
3 cups 10x sugar
1/4 c butter, soft
1/4 c crisco

-Beat egg white until stiff. Add vanilla, flour, milk, and half of sugar. Beat well. Add butter, crisco, and remaining sugar. Beat until fluffy. Add more sugar if it seems too runny.

- Apply generous layer between two cakes.

-Eat vigorously with milk.

***

We are not able to be with family this Thanksgiving because of the move (it’s finally happening this weekend) but we were graciously invited to be with local friends tomorrow which means I will not miss out on turkey after all (I was worried).

In an effort to be a half decent guest, we are in charge of drinks (suggestions anyone?) and an appetizer. Pinterest and Aunt Shelah inspired, I am making a savory cheesecake that sounds gross, but tastes amazing. It’s also pretty healthy which means that you should not raise your eyebrows at me for eating half of it in one day.

What’s your favorite Thanksgiving food? My not so humble opinion is that stuffing is overrated (isn’t it just wet bread?) and turkey is the bomb.

Ingredients
1 cup low fat cottage cheese (room temperature)
1/3 cup shredded parmesan (room temperature)
1 large egg (room temperature)
2 tbsp pesto (1 tbsp IN the cheesecake, the other swirled on top)
1/4 tsp salt (more/less to taste)
1/8 tsp black pepper
1 tsp minced garlic (about 1/2 a clove)
3 heaping tablespoons of pureed butternut squash
1/4 cup breadcrumbs
1 tbsp butter, melted

Directions

1) First preheat oven to 350 degrees. The original directions say to line your springform pan with parchment paper or tin foil and spray with non stick spray. I simply sprayed non-stick spray in a 8×8 pan.

2) Mix the bread crumbs and melted butter in a small bowl. Dump into the spring form pan and press onto the bottom, and slightly up the sides. Set aside.

3) Puree the cottage cheese in your food processor until smooth and creamy. Add the parmesan, garlic, salt, pepper, egg, and butternut squash. Pulse to gently mix.

4) Pour 1/2 of the cheesecake mixture into the pan, add 1 tbsp of the pesto and swirl. Pour the remaining cheesecake into the pan, then top with the remaining pesto and swirl.

5) Bake at 350 degrees for about 50 minutes. The cheesecake is done when the edges are slightly golden and is it jiggles a little in the middle when you shake it. Turn off the oven, crack the oven door and leave the cheesecake IN THE OVEN to cool down for an hour.

6) Cool on the counter to room temperature then chill the cheesecake until you’re ready to serve it. Chill for at least 3 hours before serving to allow the flavors to really come together. Run a knife along the edges of the pan to loosen the cheesecake from the pan.

The cheesecake can chill in the fridge for up to 3 days before serving. It can also be frozen and thawed for a later time.

Serve hot, cold, or at room temperature alone or with chips or bread. I prefer it very, very warm and piled atop a fancy cracker.

Delicious.

***

Sometimes I make great meals, other times Baby Daddy opens the fridge only to find flaxseed, breastmilk, and a jar of pickles.

I made this casserole a few weeks ago and I’m just now coming around to sharing it with you all. My mother-in-law made it up, so you know it will be good.

Austin and I are not big fans of egg casseroles. Too often they are bland or heavy in soggy bread. This recipe, however, is top notch. It’s also a great way to use up a bread fail, which for me–happens all the time.

If you love zucchini, don’t be shy about adding more than this recipe calls for (I did). You won’t regret it.

Happy Friday.

Valeries’s Summer Egg Casserole

1) Fry and drain 4-5 slices of bacon (optional: reserve fat)

2) Place the following in greased 7×11 pan:

+ 7 slices of bread, cubed and crusts removed

+ 1 1/2 c. grated cheddar cheese

3) Saute the following in 1-2 T oil (or reserved bacon fat) and spread over bread/cheese mixture:

+ 1/2 c. onion

+ 1 whole, diced red pepper

+ 1-2 c. thinly sliced chopped zucchini

4) Blend together and pour over:

+ 3 c. milk

+ 6 eggs

+ 1 t ground mustard

+ 1/2 t salt

+ 1/4 t pepper

5) Sprinkle chopped bacon over top

6) Cover and refrigerate overnight (8 hours)

7) Remove and let set 30 minutes

8) Place in 325 degree oven and bake 45-60 minutes or til set in center

9) Let set 10 minutes before cutting

10) Enjoy (and then maybe think about cleaning up your disgusting kitchen)

***

Did I tell you I’ve been trying to make bread recently? Just some plain old whole wheat bread for heaven’s sakes. And it’s been a total flop. My loaves are lumpy, gooey, misshapen disasters and I never want to try again. Sorry Baby Daddy, back to Weis Quality 99 cent pieces of cardboard. I’m done.

Luckily I have not thrown in the towel on all things yeast related. A few years ago, my friend Katie shared a pizza dough recipe with our group of friends that I immediately tried, loved, and put into my regular repertoire of meals. It’s so easy and you only have to wait 5 minutes for the dough to rise! Unheard of.

This particular batch of pizza was lovely because my sister-in-law came to my house a few days before with more fresh veggies and other goodies for us, so we had plenty of pizza toppings. She also stayed all day to make jars of delicious pizza sauce for us. Who does that?

Also great, Kenton came over for a visit on pizza day and helped hold the baby and make dinner. It made things much easier.

You should really make this pizza dough, especially if you’re in a time crunch or simply love pizza like we do. Your mouth will be glad you did.

Easy Breezy Whole Wheat Pizza

(recipe via Katie Gehman, compliments of Jason Hostetter and Brenna Beck)

Ingredients:

• 1 T. yeast
• 1 c. warm water
• 1 t. salt
• 1 t. sugar
• 2 T. olive oil
• 3/4 c. wheat flour
• 1 1/2 c. white flour
• 1 t. dried or fresh basil
• cornmeal

Directions:

1. Dissolve yeast in warm water.
2. Add salt and sugar; pour in oil
3. Separately, mix dry ingredients together.  Add dry mix to warm water; mix.
4. Set aside for 5 minutes. Spray pan and spread cornmeal on oiled pan.
5. Spread dough onto pan (it is very sticky, flour helps).
6. Bake dough @ 425 for 15-20 minutes until firm and golden.
7. Remove from oven, top with sauce and toppings
8. Broil 2-3 minutes (Watch it closely, it’s so easy to burn it this way. I’ve done it multiple times)

2-4 servings

(I usually double recipe to ensure leftovers!)

***

Tomorrow: A Book Review on the fabulous Operating Instructions, by Anne Lamott.