Semi-homemade Chicken Korma Empanadas

What do you do on the metro?  Any form of public transportation really?  1st: do you wear headphones - yes or no? 2nd: do you read a book, newspaper or magazine? 3rd: do you play with your blackberry or iPhone? 4th: do you people watch...blatantly?  I mean shoot, I am writing this on my iPod touch right now, headphones in, completely rocking out and tuning everyone out around me, on my way to meet Kathryn for dinner. (Aka grilled cheese and tomato soup.  Did I mention it is starting to get cold in DC? Like serious chill in the air some days.)  By the way I totally love her random surprise visits! 

Okay so this week has been filled with lunches that involved these delicious empanadas served with a side of roasted greens beans and okra.  I was totally like a little kid in the grocery store this past Sunday when I saw that Harris Teeter had fresh okra.  I got so excited!  So, these empanadas are my attempt at a Latin-Indian Fusion.  They reheat amazingly in a toaster oven set to 325 degrees F for 15 minutes.  Delicious!  Give them a try because they are super easy and the crust stays super flakey even after four days.  Any who enjoy and happy weekend!

Go Pirates! Vanilla White Chocolate Cakeballs

So its fall and well part of my fall is ECU football and I have really been missing out this year.  Lucky for me they had an away game that was practically in my backyard.  Well, by my backyard I mean 30-45 minutes away in Annapolis against Navy.  Hey that is totally still close!  Anywho for this game I made purple and cold "funfetti" cake balls with white chocolate and used purple and gold frosting to decorate.  I must admit they were not the best cake balls I have made.  Why does white chocolate have to burn so easily?  Basically the problem was that I was so worried about burning the white chocolate, that I ended up with too thick of a white chocolate coating on the cake balls.  The inside is delicious though, promise! 

Oh and we won!  Our quarterback even set records, which totally made up for us freezing our butts off during tailgating and the game.  Then again, what better way is there to spend a fall Saturday than chowing down on homemade pop tarts(Thomas they were awesome!), playing cornhole and drinking beer with friends?   

And then there was the football game.  GO PIRATES!  So, I made the cake balls of course...but, well I made pasta salad too, but this is a blog about baking not cooking pasta salad.

Mini Pumpkin Pies with Streusel

The other day I was trying to think about how I would describe my style if someone who didn't know me asked.  You see the thing is, it's different everyday, based on my mood, where I am going and what I am doing.  Sometimes my southern side comes out and I seek comfort in pastels and patchwork.  Whereas on other days, I find refuge in a slightly more hipster look with skinny jeans and a tank top.  Then there are the work days where I dawn a pair of high heels and want to look super professional, this generally involves wearing black.  Am I crazy?  Do you do this to?  Sometimes I just like a little change.  Some how my Monday night TV lineup totally matches this; I go from being in New York City (Gossip Girl) to in Deep South Alabama (Hart of Dixie).

Okay on to the pies.  This is actually the second time I have used this recipe and both times I was making these for the same person's birthday.  Happy Birthday Erik!  So, the filling turns out not too sweet and is slightly fluffy from the egg whites.  The streusel topping takes these mini pumpkin pies up a notch.  Also, these travel well, as both times they have been made, they have been taken on an airplane, once to Dallas and this time to Chicago.  Thanks Shanan for carrying these!  I am definitely going to make these again for Thanksgiving this year!  I think I am going to just make a bunch of mini pies...ps getting so excited for Thanksgiving!  Any who, try these, they are delicious!

Pumpkin and sweetened condensed milk with spices.

Apple Pie Cake

"Move over apple pie, because mama has found a way to elevate an American classic!" - JG

This week was/is...

...discovering my computer was missing two screws in the back...

....not paying attention while baking, oops, I was tired...

...a surprise visit by an awesome friend...

....going to Philadelphia for the day on the train...

This cake was...

....well some might say it competes with a pie...

...gone in 3 hours...

...amazing warmed in the microwave for 10-15 seconds...

...eaten as breakfast...do it, pie cake for breakfast = yum!...

Life is...

...up and down and all around...

(fyi running helps with this, whether it takes your mind off of things or lets you think more clearly)

...but the best print I have read recently about life is below...

What do you think?  

Okay apple pie cake time! Can I just say it really was delicious!  I mean I am a bit biased, because cinnamon appley desserts and I have a thing.  And by a thing, I mean apple desserts are some of my favorites.  Then again, it might just all go back to my love of cinnamon.  Either way try this cake pie; it won't let you down and would be absolutely delicious for dessert at Thanksgiving.

"Cake crust", press up sides of springform pan so it is one inch up the side.

Just out of the oven.  Smells so good!

Apple Pie Cake: (adapted from Martha Stewart)

2 cups flour

1 cup light brown sugar

3 heaping teaspoons cinnamon

1/8 teaspoon nutmeg

3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces

9 - 10 apples (red & green), peeled and sliced

2 tablespoons fresh lemon juice

1.  In a large mixing bowl, combine flour, brown sugar, 2 teaspoons cinnamon and nutmeg.  Using an electric mixer, cut in the butter until the mixture forms pea-size pieces. 

2.  Press 2/3 of the mixture onto bottom and 1 inch up the side of a 9 inch springform pan

3.  Preheat oven to 350 degrees F.  Peel apples, cut into thin slices and place in bowl.  Toss apples with remaining 1 tablespoon of cinnamon and lemon juice.

4.  Place apples in the prepared pan on top of "cake crust" and press down gently to pack them.  They may mound over the top of the pan, don't worry they will cook down.  Sprinkle with remaining crumb mixture.

5.  Place the pan on an aluminum foil lined baking sheet and bake for 1 hour and 5 minutes or until golden brown on top.  Remove from oven and run a knife around the edge of the pan.  Let the cake cool in the pan to set.  Enjoy!

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Apple Pie Pancakes

This is my kind of fall morning breakfast, and since my dad was in town I had the perfect excuse to make these.  Plus, after a bike ride Saturday morning and walking all over Mount Vernon we deserved pancakes and a relaxing morning.  By the way pancakes are so easy, all you need is the standard recipe then you just add whatever you want.  These just smell and taste of fall, plus I made them a bit more healthy by using applesauce to replace the oil and soy milk instead of regular milk.  So here's what you do, you invite a friend or two over for breakfast, you make a big pot of coffee, maybe even pop open a bottle of champagne to make some mimosas, and you make these pancakes and just relax.  We have all seriously got to make more time to relax and just catchup with friends and family.  Work will still be there Monday morning, trust me.   

Waiting for all of the bubbles to start popping, then they are ready to turn.

Just another minute and they will be ready to eat!

This might just sum up my fall; LOTS and LOTS of APPLES and pumpkin beer...well anything pumpkin really.  Oh and I definitely need some more apple cider in my life.  What is it about fall that makes me want to take put on a comfy sweater, some jeans and go for a walk to kick around some leaves.

Apple Pie Pancakes:

1 cup flour

3 teaspoons baking powder

1 heaping teaspoon cinnamon

1/8 teaspoon nutmeg
1/4 teaspoon salt

2 tablespoons applesauce (if you don't have have applesauce substitute with canola oil)

1 tablespoon brown sugar

1/4 cup egg beaters (or one egg)

1 cup soy milk

1 apple, peeled and chopped

1.  In a medium mixing bowl, whisk together flour, baking powder, cinnamon, nutmeg and salt.

2.  In a separate mixing bowl, whisk together applesauce, brown sugar, egg beaters and soy milk.  Whisk wet ingredients into dry ingredients, just until combined.

3.  Preheat pancake pan or heavy skillet.  While heating, peel and chop one apple.  Fold apple into the pancake batter.

4.  Spray heated pan with non-stick cooking spray.  Using a 1/4 cup dry measuring scoop, scoop pancake batter and pour on to pan until the pancakes are about 4-5 inches in diameter.  Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned.  Enjoy!   If you can't eat all of them they will freeze well.

Gluten-Free Pumpkin Granola

Happy work week!  Well tomorrow is Friday, thank goodness!  This week was...birthday cake...strawberry infused vodka...granola...and hopefully some sort of apple cake this weekend.  This week has been a lot of work and and hopefully a fun weekend ahead.  My dad is coming to town!  There will be biking, sightseeing, kayaking and hopefully sunny days!  So, this is short and sweet.  I hope everyone has a great weekend!  Oh and about this granola.  It is gluten-free, pumpkiny, nutty and delicious!  Next time I will add more cinnamon.  Give it try, you will like it!  Oh and it is super easy.

Dry ingredients all set.

Wet ingredients ready to go.

Let's just mix it all up.

By the way, you can totally share with a friend.  This granola would make a great little surprise for anyone. 

Gluten-free Pumpkin Granola: (adapted from With Style and Grace)

*makes approximately 8-9 cups of granola

4 cups gluten-free rolled oats (I used Trader Joe's brand)

1 cup walnuts

1/4 cup sunflower seeds toasted

1 teaspoon pumpkin pie spice

1 heaping teaspoon cinnamon

1/4 teaspoon nutmeg

3/4 teaspoon salt

1/2 cup brown sugar

1/2 cup canned pumpkin

1/3 cup unsweetened applesauce

2 tablespoons maple syrup

1 teaspoon vanilla extract

1 cup raisins

1.  Preheat oven to 325 degrees F.  Line two baking sheets with parchment paper and set aside.

2.  In a large mixing bowl, mix together gluten-free oats, chopped walnuts, toasted sunflower seeds, pumpkin pie spice, cinnamon, nutmeg and salt until well combined.

3.  In a separate mixing bowl, whisk together brown sugar, canned pumpkin, applesauce, maple syrup and vanilla extract until well combined.

4.  Add wet ingredients to dry ingredients in stages and using spatula fold and mix the wet into the dry ingredients until everything is coated.  If the mixture seems dry add extra applesauce, 1/4 cup at a time. 

5.  Spread the granola mixture onto prepared baking sheets.  Bake for 20-25 minutes.  Remove from oven and mix granola using spatula for more even baking and rotate pans.  Bake for an additional 18-20 minutes or until golden and crisp.

6.  Remove from the oven and let cool.  Stir in the raisins and store in an airtight container.  Enjoy!