Pumpkin Banana Bread

Greta has been home sick the past couple days.  Yesterday afternoon she napped for a lengthy four hours.  In that time, I worked on lesson plans, organized the kitchen, and baked banana pumpkin bread.  This is a recipe my sister gave me at my bridal shower and it’s only taken me 5 some years to try it out.  I wish I had tried it much sooner.  The molasses adds such a warm autumn taste to this bread.  
We are already missing half of the loaf and Eric threatened to take the other half with him for his lunch today.  Try this out with only bananas or half banana and half pumpkin, as shown below.  

Grease a loaf pan.  Combine 2 cups whole wheat flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/4 cup wheat germ, and 1/8 teaspoon nutmeg in a bowl. 
I always freeze extra really ripe bananas so I have them on hand.  

When I am ready to bake banana bread, I simply defrost them in the microwave and then mash them in a glass measuring cup.  For this recipe, I combined mashed banana and pumpkin puree to create the 1-1/2 cups needed. 

Combine 2 eggs, 1-1/2 cups mashed banana and pumpkin puree, 3/8 cups molasses, 1 cup sugar, 1/2 oil or melted butter. Stir just until moistened.  Pour batter into prepared loaf pan. 
I have a cast iron loaf pan that I use all the time.  It is sturdy, cooks foods evenly, and easy to remove baked goods because it stays greased.  I highly recommend using one of these pans.  
Bake in a 350 degree oven for 60 minutes or until a toothpick inserted in the middle comes out clean.  Cool in pan 10 minutes, then remove to cool on wire rack.  
Enjoy, I am off to work on some more lesson ideas, but before I do that, I have something fun for you to try.  It’s a creative website called Mr. Picassohead where you can create your own drawing in the style of Pablo Picasso.  I made one called Winking Beauty.  

Banana Pumpkin Bread – courtesy of my sister, tweaked a little 

1. Grease a loaf pan.  Combine 2 cups whole wheat flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/4 cup wheat germ, and 1/8 teaspoon nutmeg in a bowl.

2. Combine 2 eggs, 1-1/2 cups mashed banana and pumpkin puree, 3/8 cups molasses, 1 cup sugar, 1/2 oil or melted butter. Stir just until moistened.  Pour batter into prepared loaf pan.

3. Bake in a 350 degree oven for 60 minutes or until a toothpick inserted in the middle comes out clean.  Cool in pan 10 minutes, then remove to cool on wire rack.

Optional streusel topping: Cut 3 tablespoons butter into 1/3 packed brown sugar.  Sprinkle over batter before baking.

Hanging Rock State Park – Moore’s Wall Loop Trail

As quoted in the Hanging Rock State Park brochure: “Not far from the cities of the Triad area, off the four-lane highways, there’s another North Carolina to be discovered — sheer cliffs and peaks of bare rock, quiet forests and cascading waterfalls, views of the piedmont plateau that stretch for miles.”
One of the perks of being a teacher is the time off.  This past weekend was a three day weekend due to Veteran’s Day, so Eric and I took advantage of the extra time and headed to Hanging Rock State Park.  This is a lovely escape just over an  hour’s drive away from Greensboro.  It was a perfect November day – tee shirt weather in Greensboro, which meant a little cooler in the foothills.
We decided to take the Moore’s Wall Loop Trail which is a 4.3 mile strenuous hike.  This hike starts off  curving around Hanging Rock Lake, winds through the forest, and steadily climbs into the rocky mountain, and ending with a spectacular view from a fire lookout tower.
Greta was a little tired from sleeping in the car, but in general a good sport.  She always gets excited by the site of her hiking backpack, and this trip was no different.  She’s a trooper as long as we keep her entertained with questions and leaves to grasp.
Greta has been hiking since she was just a few weeks old.  Hiking with kids is easy, here are our 5 simple rules:
1. Don’t wait until they can walk.  Start kids young.  Kids need to get outdoors, especially out in nature, away from the city.  A backpack for carrying kids is the best way to start.  Try on these backpacks before you buy, as you tend to get what you pay for.  Buy secondhand, if you can.
2. Stay hydrated and prevent hunger fatigue.  Pack twice as much water and healthy snacks as you think you will need.
3. Be prepared for the elements. Bring extra layers and rain gear. ALWAYS bring sunscreen on the trail and apply before getting out of the car. Wear hats and sunglasses as well.
4.  Prevent injuries.  Wear shoes that can withstand rigors of hiking.  I cannot tell you how many kids I have seen complaining of sore feet and they are hiking in flip-flops!
5.  Ensure repeat trips.  Rest often.  Make up games to interest kids .  On this hike we played, “What sound does ____ (animal name) make?”
I was so grateful Eric was carrying Greta on this hike – I had forgotten how steep the end of this hike can be – this shows the last few stone steps before reaching the watch tower.
The views are rewarding.  This shows Pilot Mountain which is currently burning due to a controlled burn that got out of hand.  We could see some of the smoke, but could not smell the fire at all.  While we did not see all that many people on the trail, the watch tower was more crowded than usual – most likely due to the closure of nearby Pilot Mountain.
Climbing the last sets of steps before the tower platform.
It was windy up here – Greta gasped for breath a couple times.  The last time we were here, we brought Brownie, our dog with us.  She is deathly afraid of heights and would not go near the railing.
The leaves were still quite beautiful, even this late in November.
Great the hungry goblin needed a snack before we headed back.
This hike is so rewarding with views – I was so happy with the weather on this day.
This rock shows the graffiti of earlier hikers, circa 1900.
We took the loop, and so took the shorter way down.  This section is shorter in distance, but much harder on the knees – lots of worn smooth stone steps due to the higher traffic on this section.
The lake looked a little cold today, but we vowed to make it up here sometime this summer and perhaps stay in one of the cabins.
The bathhouse was built from 1935 to 1942 by the Civilian Conservation Corps (CCC).  It offers lovely views of the lake, has modern bathrooms, and a comfortable place to sit and relax.
I always say this is one of the most beautiful park parking lots I’ve been to – full of mature trees, granite stone walls, and lake and Sauratown Mountain views.

Pumpkin Butter

I admit, I tend to over do it every year with pumpkin: pumpkin chai tea, pumpkin waffles, pumpkin muffins, pumpkin pancakes, pumpkin funnel cake, pumpkin coffee, pumpkin ice cream, pumpkin brownies, pumpkin chocolate, chocolate pumpkin pie, pumpkin pizza, pumpkin pasta, and of course pumpkin butter.  Last week my a dreadful thing happened – my pumpkin butter ran out.  GONE!  This may have been a delight to Eric who suffers through my pumpkin craze annually, but I was craving more.  
It was at this time that I also realized I had never gotten around to carving pumpkins for Halloween.  Therein lies the answer to my conundrum.  So for the first time I can remember, I did not carve a pumpkin, but made pumpkin butter. 
Cut 1 pumpkin in half and remove the seeds.  Ideally a sweet pie pumpkin would be used, however I had a smallish carving pumpkin and decided to try this anyway. 
Cut pumpkin into wedges and place on a rimmed baking sheet.  This is my entire pumpkin on one sheet, which should give you an idea on the size of the pumpkin. Roast at 375 for 35 to 40 minutes.  Test with a fork – pumpkin flesh should be very soft.  
Once the pumpkin is cool enough to handle, peel off the pumpkin rind.  I allowed my pumpkin to cool overnight.  This is an easy recipe to break into segments if you do not have the time to make this straight through. 
Add 1 cup of water to pumpkin mixture during the blending process; blend pumpkin until smooth.  I ended up with 4-1/2 cups of pumpkin puree from  my one pumpkin.   
Place pumpkin puree into a large saucepan.  
Add 1-1/4 cup brown sugar,
1 tablespoon cinnamon, 1 teaspoon nutmeg, and stir.  
Bring pumpkin mixture to a boil, reduce to low heat and cover, propping one side of the lid open.  Cook on low heat for 30 minutes or until thickened.  
I boiled my jars to clean them, however I did not do the official preserving canning method for this recipe.  That means the jars of pumpkin butter must be refrigerated and eaten within two weeks. 
This bubble illustrates what happens when the pumpkin butter mixture boils – hot splatters!  Use caution, as it is easy to burn oneself. 
I used my 30 minutes of cooking and thickening to play with Greta who was having a blast tormenting cats with her toys. 
When mixture is thickened, ladle pumpkin butter into jars.  
Cover and allow to cool.  Refrigerate and use within 2 weeks.  I got these 5 jars out of one pumpkin!
One really good pumpkin butter suggestion: almond butter and pumpkin butter sandwiches.  This is what we will be taking for lunches this week. 
Mommy’s Medley Pumpkin Butter
1. Cut 1 pumpkin in half and remove the seeds.  Cut pumpkin into wedges and place on a rimmed baking sheet.  This is my entire pumpkin on one sheet, which should give you an idea on the size of the pumpkin. Roast at 375 for 35 to 40 minutes.  Test with a fork – pumpkin flesh should be very soft.  
2. Once the pumpkin is cool enough to handle, peel off the pumpkin rind and place in a blender.  Add 1 cup of water to pumpkin mixture during the blending process; blend pumpkin until smooth. 
3. Place pumpkin puree (4-1/2 cups) into a large saucepan.  Add 1-1/4 cup brown sugar, 1 tablespoon cinnamon, 1 teaspoon nutmeg, and stir.  Bring pumpkin mixture to a boil, reduce to low heat and cover, propping one side of the lid open.  Cook on low heat for 30 minutes or until thickened. 
4. When mixture is thickened, ladle pumpkin butter into jars.  Cover and allow to cool.  Refrigerate and use within 2 weeks. 

Baked Beet Chips

This post is like a bad pun tonight – watching the election results roll in and eating beet chips.  Hehe.  I hope you all voted early, absentee, or today.  We had a lovely teacher work day today and after voting I spent the morning cleaning out supply cupboards in my art room.  I also got a chance to try some new project ideas out.  More on that later though. 
Anyway, baked beet chips are so easy to make as a quick side to your dinner, an after school snack for kids, or as a side dish for a party. 
Peel 3 beets.  

Using a mandoline, slice beets on the thinnest setting, such as 1/16.”

Put sliced beets in a bowl, toss with 2 teaspoons of olive oil. 

Spread onto a baking sheet, cover with a second baking sheet.  Bake in a 350 degree oven for 20 minutes, or until edges begin to dry and curl.  

I tried baking one batch covered for the first half of baking

and one batch uncovered for the entire duration of baking.  The covered batch seemed to be crispier.  

After 20 minutes of covered baking, flip beet chips and return to oven, uncovered, for another 10 to 15 minutes or until dried and curled.  

Your edges should curl like so.  These chips still need to be flipped and baked once more. 
Allow chips to cool on a wire rack and they will get crispy, rest assured! 

I was surprised by how much the beet chips shrank over the baking period – there are two rings visible from the two baking lengths. 

3 beets only makes about one plate of beet chips which meant we were left battling Greta for these babies! 

In the end this is all we had left…
Next time, sweet potato chips. 
Baked Beet Chips
1. Peel 3 beets.  Using a mandoline, slice beets on the thinnest setting, such as 1/16.”
2. Put sliced beets in a bowl, toss with 2 teaspoons of olive oil.  Spread onto a baking sheet, cover with a second baking sheet.  Bake in a 350 degree oven for 20 minutes, or until edges begin to dry and curl.  
3. After 20 minutes of covered baking, flip beet chips and return to oven, uncovered, for another 10 to 15 minutes or until dried and curled.  Allow chips to cool on a wire rack and they will get crispy. 

Balsamic Acorn Squash

This recipe came about after discovering that Greta really enjoys balsamic vinegar.  She devoured all the feta cheese out of a spinach salad and then proceeded to stick her fork in the dressing cup repeatedly.  See below for the struggle for the fork. 
We went out to dinner this weekend to Mellow Mushroom in downtown Greensboro.  It was a happening night, being First Friday and all.  
Mellow Mushroom has a great ambiance, deliciously different pizzas, great local draughts, and these amazing stain glass windows.  
So, back on the home front, I decided to try something different with my golden acorn squash.  First, slice one golden acorn squash in half.  Scoop out the seeds and then cut into rings.  

Place the rings on a rimmed baking sheet. 

Slice one Granny Smith apple into larger chunks, place on the rimmed baking sheet. 

In a small jar, 2 oz of olive oil, 

2 oz of balsamic vinegar, 

1 teaspoon of sage, 

1 sprig of rosemary, stems removed, 

freshly ground pepper and salt to taste, and 2 oz of water. 

Place lid on jar and shake well. 

Pour over the squash and apple mixture, flip to ensure both sides are well coated.  

Let marinate for at least 30 minutes.  

Bake in a 350 degree oven for 12 minutes.  Remove after 12 minutes, with a fork or tongs, flip squash and apples over.  As you see above, the squash ring on the right has been flipped and the on the left has not been flipped. 

Return to oven and cook 12 more minutes.  Your pan will most likely steam away while baking, keep a close eye on this, do not allow to over bake. 
Everything should be a lovely caramelized brown and a soft texture when baked.  
I served our squash with spaetzle and Tofurky kielbasa.  
This was another perfect autumn meal.  I cannot even begin to accurately describe the flavor and aroma of this squash dish.  This was a perfect way to spice up a typical dish in an atypical way.  

True to Greta’s toddler form, she gobbled up the cheesy spaetzle but ignored the squash I invented just for her.  Either way, we will be eating more of this squash dish in the future.  
Mommy’s Medley Balsamic Acorn Squash
1. Slice one golden acorn squash in half.  Scoop out the seeds and then cut into rings.  Place the rings on a rimmed baking sheet.  Slice one Granny Smith apple into larger chunks, place on the rimmed baking sheet. 
2. In a small jar, 2 oz of olive oil, 2 oz of balsamic vinegar, 1 teaspoon of sage, 1 sprig of rosemary, stems removed, freshly ground pepper and salt to taste, and 2 oz of water. Place lid on jar and shake well.  Pour over the squash and apple mixture, flip to ensure both sides are well coated.  Let marinate for at least 30 minutes. 
3. Bake in a 350 degree oven for 12 minutes.  Remove after 12 minutes, with a fork or tongs, flip squash and apples over.  Return to oven and cook 12 more minutes.  Enjoy warm!
Something pretty for your kitchen:

Goodbye 20s Hello 30s + Chocolate Pumpkin Pie

On Tuesday night I got my first surprise party.  We had a work day the following day, hence the weeknight party.  It all started when one of my friends texted me and asked if I could pick her son up from wrestling practice that evening due to a conflict.  It was completely a believable excuse since her sister-in-law had a baby that day.  So, off we all went to pick up her son.  Once we are in the car, Greta proceeds to cry all the way to their house.  Her son says, “Oh, I finished painting my room, do you want to see it?”  “Sure!” says the art teacher who loves fantastic wall colors.  In we go, and SURPRISE!
This is my shocked face and Greta’s smiling face, after all, everyone was there for her, right?

I was still surprised in this photo.  I was not expecting this at all. 
Yes, it is my 30th birthday.  My friends’ 3-1/2 year old made the card and wrapped the gifts in aluminum foil – LOVE IT!  
Oh my, this photo showed up on a greeting card.  It was taken 8 years ago when I first met these two lovely ladies.  
So, we decided to recreate it.  As you can see, we haven’t changed a bit!  I love you ladies!  
Today, being Friday, and my actual birthday, I took the day off.  What better way to spend the morning of your birthday than by baking your own cake?  I mean it.  I love homemade cakes and cannot bear the thought of eating a store bought cake (unless it was the amazing chocolate Costco cake as seen in the first picture of this entry).  
I opted for a twist on the classic Key Lime Pie and created a pumpkin version – I used a combination of a couple recipes to create this concoction.  Behold the Chocolate Pumpkin Pie.  The chocolate graham cracker crust with chunks of chocolate and spicy pumpkin is a perfect pairing in this creamy dessert. 

Start by crushing graham crackers to make 1-1/4 cups graham crumbs.  This is about 18 crackers.  I put the crackers in a zip lock bag and crush them with a juice glass.  

Add the graham crumbs and 1/4 cup sugar to 1/3 cup melted butter or margarine.  Stir.  

Press graham mixture into sides and bottom of a 9-inch pie plate.  Bake in a 375 degree oven for 4 to 5 minutes.  

Meanwhile, for the filling, whisk together 1-1/2 cups pumpkin puree, 

1/4 teaspoon cloves, nutmeg, and cinnamon, 

1/4 cup maple syrup,

1 egg, and 1/4 cup heavy cream in a mixing bowl.  Whisk until smooth. 
Place a sprinkling of semi-sweet chocolate chips over the cooked crust base.  

Pour the pumpkin filling over the crust. 

Smooth with a scraper.  Add a swirl of maple syrup and a sprinkling of brown sugar to the top.  Bake at 350 degrees for 45 to 50 minutes until set.  
Cool at 1 hour at room temperature, refrigerate at least one hour.  
Enjoy! 
Chocolate Pumpkin Pie
1. For the Chocolate Graham Crust, add 1-1/4 cups graham crumbs and 1/4 cup sugar to 1/3 cup melted butter or margarine.  Stir.  Press graham mixture into sides and bottom of a 9-inch pie plate.  Bake in a 375 degree oven for 4 to 5 minutes.  
2. For the filling, whisk together 1-1/2 cups pumpkin puree, 1/4 teaspoon cloves, nutmeg, and cinnamon, 1/4 cup maple syrup, 1 egg, and 1/4 cup heavy cream in a mixing bowl.  Whisk until smooth. 
3. Place a sprinkling of semi-sweet chocolate chips over the cooked crust base.  Pour the pumpkin filling over the crust. Smooth with a scraper.  Add a swirl of maple syrup and a sprinkling of brown sugar to the top.  Bake at 350 degrees for 45 to 50 minutes until set.  Cool at 1 hour at room temperature, then refrigerate at least one hour before enjoying. 

Roasted Pumpkin & Goat Cheese Pasta

Holy Goat.  I never want to eat store bought mac-n-cheese from the box again.  
This recipe is so good and so simple.  It comes from Martha Stewart – try it, I dare ya! 
Cut a pie pumpkin in half, remove the seeds, and cut into 1-inch cubes.  Cut 1/2 a red onion into 1-2-inch pieces.  Spread on a rimmed baking sheet and drizzle olive oil, mix well enough to cover all the veggies.

Season with fresh ground pepper and sage.  Bake in a 400 degree oven for 30 minutes or til soft.  

Choose a pasta.  I chose trottole for its fun spiral shape and ability to hold sauce and seasonings inside its lovely curves.  Cook the pasta according to the package.  

Meanwhile, the pumpkin and onion should be soft and caramelized.  

Before draining the pasta, reserve 1/2 cup of the pasta water.  Drain pasta, return to pan, and add 2 tablespoons butter or margarine.

Add 5 oz of goat cheese.  I used this nice creamy President goat cheese. 

Crumble the cheese into the hot pasta.

Toss until cheese and butter/margarine is melted.  

Fold in roasted pumpkin and onion mix. 

Serve immediately.  This made so much food – we got 6 servings out of this plus a few small meals for Greta.  This is a 5 star pasta dish!  
Roasted Pumpkin & Goat Cheese Pasta – from Martha Stewart 
1. Cut a pie pumpkin in half, remove the seeds, and cut into 1-inch cubes.  Cut 1/2 a red onion into 1-2-inch pieces.  Spread on a rimmed baking sheet and drizzle olive oil, mix well enough to cover all the veggies.  Season with fresh ground pepper and sage.  Bake in a 400 degree oven for 30 minutes or til soft.  
2.  Choose a pasta.  Cook the pasta according to the package.  Before draining the pasta, reserve 1/2 cup of the pasta water.  Drain pasta, return to pan, and add 2 tablespoons butter or margarine.
3. Add 5 oz of goat cheese.  Crumble the cheese into the hot pasta.  Toss until cheese and butter/margarine is melted.  Fold in roasted pumpkin and onion mix.  Serve immediately.  

Garlic Rosemary Potatoes

These beautiful autumn days make me want to bake and cook the comfort foods.  One combination our household can never get enough of is garlic + rosemary + potatoes.  
With the long growing season in North Carolina I am still harvesting green beans (okra, tomatoes, and peppers, too), so this dish was half home grown, half store bought.  
Wash and dice into 1-inch cubes, 1 bag of these Dutch Yellow Potatoes.  

Combine in a 9 x 13 inch baking dish with chopped fresh green beans, 3 minced cloves of garlic + a sprinkling of dried garlic, fresh found pepper, sprigs of fresh rosemary, and 2 to 3 tablespoons of olive oil. 

Mix well, if the vegetables seem dry, add more oil.  
Bake in a 400 degree oven for 30 to 35 minutes, stirring once halfway through.  

I made up a couple of quick Sesame Garlic Tempeh melts to go with our garlicky beans & potatoes.  Just take a sandwich thin, add sliced tempeh, cheese if you like, and an Asian stir fry sauce of your choice and broil on low for 5 minutes.  

There you have it – an easy weeknight meal – enjoy!  

Pumpkin Cream Cheese Brownies + Halloween Costumes

These Pumpkin Cream Cheese Brownies, courtesy of Betty Crocker, are the perfect Halloween dessert.     I made them this weekend to take along to a Halloween party, but more on that in a minute.  
In a bowl, or mixing stand, combine 3 oz of cream cheese, softened, 1/2 cup canned pumpkin puree, 1 egg, 3 tablespoons sugar, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg.  
Beat on low speed until smooth.  Set aside.  

Mix up brownies as on box.  

Spread 3/4 of brownie batter into greased pan (Betty Crocker recommends a 9-inch pan).  Using a spoon, spread the pumpkin filling evenly over the brownie batter.  

Spoon remaining brownie batter over top of the the pumpkin filling.  

Cut through the batter with a knife, vertically and then horizontally to create a marbled design.  

I love this effect!  
Bake at 350 degrees for 40 to 45 minutes or until a knife inserted 1 inch from the side comes out almost clean.  Cut into rows, store in the refrigerator, covered.  Or take them to your Halloween party and let them be gobbled up. I certainly was not about to leave these bad boy sitting around my house – I wanted others to eat them.  
Eric and I went as Dia de los Muertos bride and groom this year.  Greta was a cat, complete with a tail.  I sewed a piece of black felt together with a wire inside of it, to help it curl and then pinned it to her tiger sweatshirt that came with the adorable ears.  No make-up for her though – she’s battling another cold.  
We went to a friend’s house – she was Betty Boop – don’t you just love her make-up?!  
Pumpkin Cream Cheese Brownies – from Betty Crocker
1. In a bowl, or mixing stand, combine 3 oz of cream cheese, softened, 1/2 cup canned pumpkin puree, 1 egg, 3 tablespoons sugar, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg.  Beat on low speed until smooth.  Set aside.  
2. Mix up brownies as on box mix.  
3. Spread 3/4 of brownie batter into greased pan (Betty Crocker recommends a 9-inch pan).  Using a spoon, spread the pumpkin filling evenly over the brownie batter.  Spoon remaining brownie batter over top of the the pumpkin filling.  Cut through the batter with a knife, vertically and then horizontally to create a marbled design.  
4. Bake at 350 degrees for 40 to 45 minutes or until a knife inserted 1 inch from the side comes out almost clean.  Cut into rows, store in the refrigerator, covered.

I have to admit, I’ve always wanted to try this pan. Has anyone else tried it?

Easy Halloween Garland

I love sewing with paper – it’s my new favorite go-to decor project.  Here’s my 30 minutes or less Halloween paper garland.  
I started with some orange paper – left over from when I thought I was going to make my own wedding invitations – ha!  This paper has beautiful strands of colorful fibers in the paper.  
I cut 10 squares into 4 x 4 inch pieces. 
Using India ink, I painted designs on the pieces of paper.  
I sewed them together, corner to corner.  Be sure to leave plenty of extra thread at each end to affix your garland to whatever item you choose.  I always recommend sewing a test strip of paper, before launching into your project.  
This is a cheap and easy way to decorate for any occasion.  If you do not fancy yourself a painter or drawer, this would be just as easy to do with clip art.  
In other news, a big fresh bottle of vanilla showed up, courtesy of my in-laws!  Hooray, it is safe to bake again.  
A personal favorite ink: