Pleasing Pumpkin Pie and Butternut Squash

I have to say that Thanksgiving was wonderful and we had our feast at my parents house.  We were all very thankful to still be able to have the spread that we are accustomed to.  I love turkey, but I think for the most part I could just eat all of the fabulous side dishes my family and I like to serve along with the bied.

Here are some of our standards which included: green bean casserole, sweet potatoes with maple syrup and apples, coleslaw with mandarin oranges, scalloped corn, a tomato casserole.  Of course we had mashed potatoes and stuffing ( that is always a given).

I made a new edition to the line up, Butternut Squash Savory Casserole that featured lots of butternut squash, sweet vidalia onions, cheedar cheese and thyme. 

This casserole is pretty simple to make and is also a vegetarian dish.

Here is the recipe:

Butternut Squash Savory Casserole
Adapted by Shannon Crandall

3 1/2 lbs. of butternut squash peeled and sliced into thin slices
1 C. skim milk
5 Tbsp. unsalted butter
1 Tbsp. extra virgin olive oil
2 large vidalia onions rough chopped
2 large eggs beaten
1 tsp. dried thyme
1 C. panko bread crumbs
1/2 tsp. salt
1/2 tsp. pepper
1/4 C. pumpkin seed or toasted pecans
2 C. coarsley grated cheddar cheese
1 bunch spinach

Pre-heat oven to 375 F
1. Place 3 Quarts of water in a lg. pot and bring to a boil.  Add peeled and sliced squash and return to boil and cook for 6 mins.  The squash will turn a deeper orange.  Remove squash with a slotted spoon and set aside in a collander to drain.  Put your bunch of spinach into your boiling water and cook for a few minutes.  Drain and add to squash.
2.Melt butter in a stockpot and add oil.  Add onions and saute until onions are translucent.  Do not brown.  Add warm squash and spinach, milk, eggs, thyme, bread crumbs, salt, pepper and 1/8 C. of seeds or pecans and 1 1/3 C. of cheddar cheese.  Mix until well blended.
3. Spread mixture into a 9x13 baking dish and bake for 45 minustes.  Remove from oven and sprinkle the remaining cheese and seeds or pecans on top and return to oven to bake for 15 more mins.

Remove and serve.
Hope you like this recipe!  We sure did!

Just thought I would show you my beautiful pumkin pie I baked for Thanksgiving.  I also made Hazelnut mousse to top it.   What a treat!

Low Fat Banana Bread

Here is a treat that I know will be sure to make it to my Thanksgiving table this year.  Banana Bread, that is yes you read it right.... LOW FAT!  With all of the other goodies available to eat during Thanksgiving wouldn't it be nice to have at least one item besides the turkey that is on your list of things you can indulge in.

This is a picture of my already half eaten loaf, but not to worry I have 2 more loaves in the freezer just waiting to be defrosted.  I did add a handful of chocolate chips as well as pecans.  What's banana bread without a few complimentary ingredients. 
So without any further interruptions here is the recipe for the star of this post.

Low Fat Banana Bread

2 1/4 C. of Whole Wheat Flour
1 2/3 C. of granulated sugar
1 tsp. salt
1 tsp. pure vanilla extract
1 1/4 tsp. baking powder
1 1/4 tsp. baking soda
2/3 C. skim milk
1/2 C. plain non-fat yogurt
2 tbsp. vegetable oil
1 1/4 C. mashed ripe bananas
2/3 C. egg whites
2/3 C. pecans
2/3 C. semi-sweet chocolate chips


Heat oven to 350 F
Spray 2  loaf pans with non-stick spray (7"x3")
Measure all ingedients and mix together in a large mixing bowl on low speed until completely combined together.  Pour into batter into your loaf pans and bake for 50 minutes or until toothpick comes of clean.  You may also use mini loaf pans.  If using mini loaf pans you will get 4 loaves.

Have a Happy and Safe Thanksgiving!

Holidays just around the corner

With the Holiday Season approaching very quickly I have been paging through my cookbooks, food magazines and the internet to find the perfect pies, side dishes and goodies to make. In the process I found some really great sources and thought I would share them with you.

Sweet Paul is a new magazine that is both in print and on the internet.  It has great recipes and crafts for each season and the next edition is coming out in 2 days. Here is the link: http://www.sweetpaulmag-digital.com/

Another great source is the good old stand by Better Homes and Gardens.  I found 2 wonderful pie recipes in the latest edition that are twists on our old time favorites pumpkin and apple. 

So try something new this holiday season and find the Sweet Things In Life!

Sweet treats

Here is a complete list of our baked goodies!  We will be at The Market @ Oneida Commons tomorrow Nov. 6th, 2010 to share some of our sweets with you.  So if you would like to get your paws on a little treat and get some great gifts, come shop during The Market@ Oneida Commons Open House!  Hours:  10am-5pm Sat. and 11am-4pm Sun.


Sweet Bliss Baked Goods


To place an order call 315-264-2512 or email shannon.crandall@yahoo.com

Cookies

Blue &Whites (blueberry, white chocolate, Macadamia nut)………………$7.50 per dozen

Double Chocolate Espresso (chocolate, walnuts, espresso)……………$7.50 per dozen

Oatmeal Raisin ………………..$6.75 per dozen

Chocolate Chip Walnut……$6.75 per dozen

Coconut Monsters (coconut, peanut butter, m&m’s, chocolate chips)…$7.75 per dozen

Cranberry Pecan Biscotti (cranberries, orange, lemon, pecans)……$7.50 per dozen

Cinnamon & Sugar Biscotti (cinnamon, sugar coating)………………….$7.50 per dozen

Chocolate Pecan Espresso Biscotti (pecans, chocolate chips)……………….$7.75 per dozen

Chocolate Cranberry Biscotti (chocolate, cranberries)…………………….$7.50 per dozen

Classic Sugar Cookie Cutouts with frosting…………………………..$7.50 per dozen

Molasses Cookies…………….$7.50 per dozen

Pumpkin Bliss Cookies………$7.50 per dozen



Bliss Bars

Pumpkin Chocolate Bars (pumpkin, walnuts, chocolate chips)…………….$8.50 per 9”x9” pan

Cocoa Almond Bliss Brownies (cocoa brownies with sliced almonds)………$8.50 per 9”x9” pan

Cranberry Blondie Bliss Bars (cranberries, orange)…………………………$8.00 per 9”x9” pan

Banana Bread bliss Bars (banana, walnuts, chocolate)……………………$8.00 per 9”x9” pan

Lemon Cheesecake Bliss Bars ( creamcheese, lemon, chocolate)…………$8.50 per 9”x9” pan

Zucchini-Carrot Bliss Bars (zucchini, carrots, raisins, chocolate)…………$8.00 per 9”x9” pan

Caramel Bliss Bars (caramel, chocolate, walnuts)…………………………$8.50 per 9”x9” pan

Mascarpone Bliss Bars (chocolate, almonds, toffee)……………………………$8.50 per 9”x9” pan

Orange Walnut Blondie Bliss Bar (walnuts,orange,chocolate).....................$8.50 per 9"x9" pan





Pies & Tassies

Pumpkin Pie with Hazelnut Mousse (single crust)………………………………$9.00 per pie

Apple Cranberry Pie (two crust)………………………………$9.00 per pie

Pumpkin Pecan Tassies (pecans, pumpkin)………………………$7.50 per dozen

Rocky Road Tassies (marshmallows, chocolate, almonds)………………………$7.75 per dozen

Muffins

Pumpkin Spice (pumpkin, white chocolate, butter scotch, walnuts)……………$7.75 per dozen

Blueberry Macadamia Nut (blueberries, macadamia nuts)……………………$7.75 per dozen

Zucchini Pecan (zucchini, orange, lemon, pecans)……………………………………$7.50 per dozen

Banana Bliss Muffins (banana, chocolate, walnuts)…………………………………$7.75 per dozen

*Super Size the muffins………same prices per ½ dozen.

*We blissfully bake all of our goodies with the best ingredients!
Local orders only we can not ship at this time.

Changed Name

Hey everyone,  Just had to let you kow that we have decided to change our name and add many new baked goods to our list of specialties. 

So to kick this off right I thought I would show you some pictures of our Halloween party and some of the very cool sweets we made for our guests.

We named these of all things "Goblin Booger Bars".  They are very similar to rice crispy treats.

Love to get silly and creative.
These vanilla cupcakes have little black and orange witch hats on the tops.  So the kids loved the food at the party and my daughter was happy.  I guess that is what counts right.

It has been a long time!

Life sometimes has a way of side tracking us. Fear not, I have not been idle and that is an understatement for sure.
The baking is still happening, painting, jewelry making and mixed media art work is still happening occasionally, skin care business is still happening, but throw into the mix another part-time job, a bakers cyst and what gets lost in the mix was the blog posts! 

 I know pretty ironic that the baker gets a bakers cyst right.  F.Y.I. a bakers cyst is not from baking....actually it is a fluid filled sack that you can get from tearing mucsles in your knee area.  Which is apparently what I did when trying to keep off all of the extra pounds I did not want to gain while indulging in too many of my wicked good goodies!

Well, I am here to tell you that I am making every effort to get back on track with the blogging! 

Since fall has made its entrance I have been experimenting with all things pumpkin.  Yesterday, I made pumpkin gingerbread waffles and a week before that I made Pumpkin Walnut White Chocolate Muffins with some butterscotch on top.  Who knows what I will come up with next!

Anyways here is a snap shot of those delectable muffins.  If I have inspired you to dust off your apron and pull out the mixing bowls I will leave you with this recipe.  Feel free to tweak it to your taste! By the way the white stuff you see on top of one of the muffins is some of the white chocolate that has melted. Yummy!

Ingredients:
4 oz.  Butterscotch chips  (optional for top)
1/2 c. walnuts coarsley chopped
1 2/3 c. all purpose flour
1 c. sugar
1/2 tsp. vanilla
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1 tsp. ground nutmeg
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
2 eggs
1 c. pureed pumpkin
1 stick of butter room temperature
5 oz. white chocolate chips

Directions:
1. pre-heat oven to 350 F
2. In a large bowl mix the flour, sugar, spices, baking soda, baking powder and salt.
3. In another bowl mix together the eggs, pureed pumpkin, and butter.  Mix until blended, but lumpy.  Then add in white chocolate chips and nuts.
4. Combine the wet with the dry ingredients making sure to only mix until everything is moistened.  Do not over mix!
5. scoop batter into greased or paper lined muffin cups.  Bake for about 20 mins. or until puffed and springy to the touch. Cool completely then remove from the pan.

If you are using the extra large muffin tin bake for 32 to 34 minutes.  Again cool completely in the muffin pan then remove.
From my kitchen to your kitchen.....Happy Baking!

Cold Oven

We are really into the summer swing!  Things have not really been heating up in our oven.  We did try out the rainbow cookies that I mentioned in my post, but was not too enthralled with the results....hence the lack of posting on the subject.  We did get an order for a wedding that will be taking place in July and we are very excited about that!

On the creavity front:  I am still in my groove to create and have been very sucessfull at setting aside a couple of days a week to be able to do just that...CREATE!  I have been so happy to have been able to break through my partial creative block and get the juices flowing!

I have been invited to do an Art Show/Side Walk Sale in Rhinebeck this August and know that if my current rate of production continues it should make for a large amount of inventory.

On the other hand, because I have had the time to set aside for studio days, it means that I haven't been as busy with my Skin Therapy Business.  I think in this economy people look at taking care of the largest organ of their body as a luxury.  I do want to thank my loyal clients who have stuck it out and have been very good about making it a point to keep me on their list of necessities!

Here is a picture of a new painting that I have recently completed.

Hope you take advantage of the great weather we have been having!