Pepper Paints

Thursday’s Recipe … Mini Stuffed Leaf Pies

You start with pie crust for these and because I don’t make pie crust I bought some from the refrigerated section of my grocery. That right there makes this recipe a little easier to tackle!

Roll out pie crust on a floured surface. You have to roll these rather thin.  Use leaf shape cutters to cut out leaf pairs.

Fill one side of your leaves with any of the following: chocolate chips, marshmallows, peanut butter, nuts, cream cheese and jam or a combination of any of these.

Brush the edges of the leaves that hold the stuffing with an egg wash (1 egg scrambled with 1 teaspoon of water). Put matching leaf cover on top and pinch the edges together–like a pie crust.

Brush the egg wash on the tops of each mini pie and sprinkle with colored sugar and regular sugar.

Bake at 375 degrees for about 12 minutes or until edges are brown.

It  is hard to tell what is hiding inside each little pie so if some little people … I am not naming names…. have an issue with some of the contents of the leaves you may want to use certain shapes for certain inards …. or risk most of the little pies either torn in half or left with bites taken out of them to see if they picked the right one! Or maybe that’s just my picky family.

Thursday’s Recipe – Pumpkin Smoothie

From Better Homes and Gardens (who gave no specific ingredient amounts in their recipe!)

Pumpkin Smoothie

In a blender mix together 1/4 cup of canned pumpkin with vanilla yogurt (I added more for sweetness), a banana (I added 1 1/2 bananas), a spoonful of peanut butter (I used a small spoonful), a handful of ice cubes and some milk to thin.

Thursday’s Recipe – Witches Brew (homemade rootbeer + dry ice)

oooooohhhhhh

Growing up my family had many traditions…things we we looked forward to doing over and over again. It is the same with my kids now.

Halloween included—most years. This started when Jake was 4. He had a Halloween party for several of his preschool friends and it sort of became an annual thing for us. But  because now we always travel in October, it is hard to fit in our family Halloween party every year. We always manage a night of pumpkin carving and seed roasting and some years we include a few games and surprises!

This year we had a few of our traditional games we play:

Bobbing for apples

Catching a doughnut on a string

GHOST (bingo)

But this year we added something new!

Dry ice and homemade root beer. I found this idea in The Hungry Scientist. They don’t call it witches brew–they call it Uber-Bubbly Root Beer –I had to make it a little more festive! They have a recipe for lemonade too. As well as a good scientific explanation of what is happening.

1 gallon of hot water and a bucket or pitcher to put it in–note glass or plastic bottles can break from the stress of extreme temp changes–so no shaking or using irreplaceable containers. That’s why we used the popcorn bucket!

2 cups sugar

2 Tbs root beer extract (ours came from The Winemakers Shop up the street)

1 to 2 lbs dry ice (we got our at Grater’s Ice Cream)

Add sugar to the hot water and stir to dissolve. Add the root beer extract—stir

Using a long handled wooden spoon–to avoid frostbite- stir in 1 to 2 lbs of dry ice —–oooooooohhhhhhhh and prepare to be amazed!!

A thick cloud of water vapor will form over the bucket

You will need to stir it every once in a while to keep it from freezing

The majority of the fog will stop after about 15 minutes and then you can drink it!

If you dare!

Success!! It tasted good!

************** This was super fun and a little dangerous! So SAFETY DISCLAIMER INCLUDED!!!! *************************

Don’t touch the dry ice with your bare hands–watch your eyes if you chip it up—-don’t eat or drink any dry ice even if it is a small chip!! These are just a few good ideas—I am sure this doesn’t cover all the mishaps that could happen–Don’t say I didn’t warn you–be careful!

Or 50 slaps by the bloody hand!

Thursday’s Recipe …. Roasted Chickpeas-Now That’s a Healthy Snack!

I cooked up a pot of dry chickpeas and let them cool. I drained them well and even dried them off some. In a large bowl I mixed the chickpeas with some coconut oil, salt and pepper–lots of salt and pepper!

I turned the oven up to 450 and spread the seasoned chickpeas in a single layer onto a cookie sheet.

I roasted them for a long time–stirring them up occasionally. Kind of like making pumpkin seeds–they are wet and take a long time to dry and then roast. You can decide how dry or crunchy you like them. I took them out and tried them but thought they were just dry and not too crunchy. So I put them back in for a little while longer.

Just right! I think these will be a perfect snack for a long car ride!! These definitely need to be accompanied by a nice cold drink!

I am thinking of trying some different seasonings next time—with onions and garlic powder or hot and spicy spike or fresh herbs or even a little cinnamon and sugar…so many possibilities!

Thursday’s Recipe …. Double Chocolate Zucchini Cake

Here is yet another recipe for summer’s zucchini bounty! This is a super light and moist cake. Forgive the poor photo–I barely had the chance to take a picture they ate the cake so fast!

3/4 cup oil

1 1/4 cups sugar

2 eggs

1 t vanilla

2 cups grated zucchini (or more )

1/2 cup sour milk or buttermilk (I used some of my homemade yogurt)

3 T cocoa powder

1/2 t baking powder

1 t baking soda

1/2 t cinnamon

1/2 t cloves

2 1/2 cups of flour

as many chocolate chips as you want

I also I have been known to add some cayenne pepper to this chocolaty cake! Goes great with the other spices and chocolate.

Heat the oven to 350  Grease a 9×13 pan  Mix all ingredients and bake 30-35 minutes

Thursday’s Recipe – Super Easy, Home Made CrockPot Yogurt

The chef and I have been very busy in the kitchen this summer!

I have always wanted to make my own yogurt but never found a recipe that looked easy enough. Until now!!

This is the recipe I followed.

It was ridiculously simple.

Because this is unsweetened I have been using it like sour cream as well as yogurt. Over the top of grated cucumbers with lots of salt and pepper Mmmm-In smoothies, over fruit with a little maple syrup. Oh boy-a half gallon of milk’s worth of yogurt did not last long around here!!

Are there any home made yogurt experts out there that could answer some of my questions??? Like in addition to starter can I add more probiotics to make a super cultured yogurt? I am not sure if they would grow. I am also interested in making some non dairy non soy yogurts…Oh the possibilities!!

Thursday Quarter Recipe

Homemade Pop!

Well…not really pop according to my son but fizzy juice, almost like pop to the rest of us!!!

For a pitcher mix 3 cans seltzer with 1 container juice concentrate

I used this seltzer

For just a glass mix 1 cup seltzer plus 6 to 8 Tablespoons thawed juice concentrate