Perfect Pumpkin Ice Cream

I love pumpkin everything. Pumpkin pie, pumpkin soup, pumpkin bread, pumpkin truffles, and perfect pumpkin ice cream. I crave pumpkin even more during the autumn season, as I'm sure you do too (if you're a pumpkin fan...)! If you live in the Annapolis area, and you haven't been able to find canned pumpkin in the grocery store lately, it may be my fault. I'm sorry. I just have to prepare in case there is a pumpkin shortage this year - so every time I go to the store, I stock up on pumpkin. But it is not my fault that Starbucks is running out of pumpkin syrup, so don't blame me for that one!

Last week I made pumpkin ice cream for the first time. It was so incredibly delicious. The ice cream was the perfect texture, the perfect flavor, and the perfect autumn treat - it's perfect pumpkin ice cream. My husband and my parents agree with me on this one - and I hope that you will too. For perfect pumpkin ice cream, all you need is an automatic ice cream maker, canned pumpkin, sugar, milk, cream, and spices. Serve with a few gingersnaps, if desired. Enjoy!

Recipe for Perfect Pumpkin Ice Cream

INGREDIENTS:
1/2 cup of whole milk
1/3 cup of granulated sugar
2 Tbsp. of dark brown sugar
1/2 tsp. of cinnamon
1/8 tsp. of ground ginger
1/8 tsp. of pumpkin pie spice
1 cup of heavy whipping cream
1/2 tsp. of vanilla extract
a pinch of kosher salt
1/3 cup canned pumpkin
Gingersnaps (optional)

DIRECTIONS:
Put the whole milk and granulated sugar in a large mixing bowl. Use an electric hand mixer set on medium-low to beat the milk and sugar together until well incorporated, about 1 - 2 minutes. Add in the dark brown sugar, cinnamon, ginger, and pumpkin pie spice. Beat the mixture on medium-low for about a minute. Add in the heavy whipping cream, vanilla, and pinch of salt. Beat on low for about 5 - 10 seconds. Stir in canned pumpkin and mix well. Cover the mixture with a lid, and put in the refrigerator for 25 - 35 minutes.

Pour the chilled mixture into the freezer bowl of an automatic ice cream maker. Make the ice cream according to ice cream manufacturer directions. Store the ice cream in the freezer in an airtight container until ready to eat! Serve with gingersnaps, if desired.

Perfect Pumpkin Ice Cream Recipe Inspired by: Cook Like A Champion

NOTE: Love pumpkin? I'll be posting more delicious pumpkin recipes soon, such as a recipe for pumpkin-apple soup and a recipe for pumpkin truffles! Here is a tasty recipe for baked pumpkin oatmeal. What is your favorite pumpkin treat? Let me know by leaving a comment on this post!

Spinach Lasagna

Now, I know that I said that I was going to post more quick and easy weeknight meals on the blog, but this recipe requires a little more TLC. And it is definitely worth the time and effort. This spinach lasagna is a good meal to make during the weekends, when we have a (little) more time on our hands. I made this lasagna a couple weekends ago while my husband and brother-in-law were upstairs knocking down walls. Our brother-in-law came all the way from Loudoun County, Virginia to help, and I figured he deserved a nice meal (and Greg did too...). Over the summer we had some major home renovations, but there is still much work to be done. As we speak, Greg and my dad are upstairs hammering away! I made a quiche lorraine for dinner tonight, and I'll share that recipe later down the road. But for now here is the recipe for spinach lasagna - it is fairly healthy and filled with delicious flavor. It is also a great meal for leftovers. Enjoy.

Recipe for Spinach Lasagna

INGREDIENTS:
2 Tbsp. of extra-virgin olive oil
2 large yellow onions, halved and sliced thin
2 large white onions, halved and sliced thin
6 cloves of garlic, minced
2 1/2 cups of chicken broth, divided
1 Tbsp. of dried oregano
2 tsp. of kosher salt
1 tsp. of black pepper
9 - 12 lasagna noodles
2 9-oz packages of frozen spinach
1 Tbsp. of salted butter
1 Tbsp. of all-purpose flour
1 large egg
2 cups of part-skim ricotta cheese
Zest of 1/2 of a lemon
Olive oil cooking spray
1 1/2 cups of Parmesan cheese

DIRECTIONS:
Put the olive oil in a large saute pan and set it over medium heat. Add in the onions and garlic and coat with the oil. Add in 2 cups of the chicken broth and reduce the heat to medium-low. Allow the onions to cook in the broth for about 20 minutes, or until they are softened.

While the onions are cooking, cook the frozen spinach according to package directions. Once the spinach is finished cooking, drain the spinach and squeeze out all of the excess liquid. Season it with salt and pepper, and set aside.

Once the onions are finished cooking, reserve 1/2 cup of the chicken broth liquid from the skillet and set aside (it will be used in the roux). Add in the oregano, salt, and pepper to the skillet and increase the heat to medium. Continue to cook until the liquid fully evaporates, about 15 - 20 minutes.

While the onions and spices are cooking, cook the lasagna noodles according to package directions (I usually cook more than the 9 noodles needed, in case some break during the cooking process). Drain the noodles, carefully transfer them on a large plate, and blot them dry. Set aside.

When onions and spices are finished cooking, remove from heat and set aside.

After everything has been cooked and set aside, make the roux. Put the butter in a small saucepan and set it over medium heat. Immediately after it has melted, stir in the flour and continue to stir constantly until the roux is brown, about 2 minutes. Add in the 1/2 cup of reserved chicken broth and the other 1/2 cup of chicken broth to the roux, and whisk constantly until the roux is thick, about 4 minutes. Set aside.

In a medium bowl, beat the egg. Stir in the ricotta cheese and lemon zest.

Coat a 9" x 13" pan with olive oil cooking spray and spread half of the roux mixture on the bottom of the pan. Line the pan with 3 of the lasagna noodles. Layer on half of the onion mixture, half of the ricotta mixture, half of the spinach, and 1/2 cup of Parmesan cheese. Put 3 more lasagna noodles on top, and layer again with half of the onion mixture, ricotta mixture, spinach, and 1/2 cup of Parmesan cheese. Top with the last 3 lasagna noodles, and spread the other half of the roux mixture on the noodles. Sprinkle on the remaining Parmesan cheese.

Cover the pan with foil and bake for about 45 - 50 minutes. Then carefully remove the foil from the pan, lower the oven temperature to 325 degrees, and bake for another 10 - 15 minutes. Allow the lasagna to cool for 10 minutes before serving.

Recipe Adapted from: Self Magazine

NOTE: Although the original recipe says that the lasagna recipe makes 6 servings, in my house it makes closer to 10. One serving of the spinach lasagna has about 350 calories - not too bad! It's filling, and doesn't require any sides (except maybe a small garden salad).

Chocolate Cranberry Coconut Banana Bread (CCCBB)

We live in a world filled with acronyms. I would like to take the opportunity to refer to this delicious chocolate cranberry coconut banana bread as "CCCBB," because chocolate cranberry coconut banana bread is quite a mouthful! I made this CCCBB last weekend. It was enjoyed for a couple days, but Tuesday night I put some in a container for Greg to take to work, and I left the bread on the counter ALL night long. I woke up to see it on the counter, and although I could have sworn I had put it back in the fridge, my tired brain must had forgotten. It was kind of (really) sad to have to throw it away. Luckily it is really easy to make and I might just have to make a loaf of CCCBB this weekend. Banana bread is a great comfort food, so if you need some comfort, try out this recipe. Enjoy!

Recipe for Chocolate Cranberry Coconut Banana Bread (CCCBB)

INGREDIENTS:

2 cups of flour
3/4 tsp. of baking soda
1/2 tsp. of salt
1 cup of granulated sugar
4 Tbsp. of unsalted butter, softened at room temperature
2 large eggs
3 ripe bananas (medium to large in size)
1/3 cup of part skim ricotta cheese
1 1/4 tsp. of vanilla
1 cup semisweet chocolate chips
1/3 cup of dried cranberries (such as Craisins)
1/3 cup of sweetened shredded flaked coconut

DIRECTIONS:
Grease a 9 x 5 inch loaf pan with baking spray. Preheat the oven to 350 degrees.

In a medium-sized bowl, mix together the flour, baking soda, and salt. Then, in a large bowl, beat the softened butter and sugar with an electric hand mixer set on medium speed. Mix until the sugar and butter are well combined (3 - 4 minutes). Add in the eggs, one at a time, and beat well after each egg is added.

In a smallish bowl, beat together the bananas with an electric hand mixer on medium-low speed until they are mashed well. Add the bananas to the butter and egg mixture. Stir in the ricotta cheese and vanilla extract, and mix on low until they are blended. Add in the dry ingredients (flour, baking soda, salt) to the wet ingredients. Beat until the dry ingredients are just incorporated. Add in the chocolate chips, dried cranberries, and coconut. Use a spoon to gently fold them into the batter.

Pour or spoon the batter into prepared pan. Bake for 55 - 60 minutes, or until a toothpick pricked in the center of the loaf comes out clean. Let the bread cool for 15 minutes in the pan, then carefully transfer loaf out of the pan and allow it to cool completely on a cooling wrack.

*Makes about 12 - 15 pieces (unless you accidentally leave the bread out on the counter overnight...).

Recipe Adapted from: Recipe Boy

NOTE: 
Looking for a great set of mixing bowls? You will love the Cuisinart stainless steel mixing bowl set with lids.

Spicy Bean Burritos

Well, I promised that I would be making more quick and easy weeknight meals, and that is exactly what I have been doing lately! It is pretty sad that my weekdays are filled with work and my weekends are filled with school work. I can thank my online professor for posting assignments on a Saturday that are due by Monday. Who does that? Not me. I make spicy bean burritos.

I have made this meal several times in the past year or so. Just like the spicy sesame noodles, this recipe is great when I am pressed for time (spicy is a common theme). The meal takes about 20 minutes or less to make from start to finish. These burritos are easy to make and they are healthy. And of course they are super tasty! Serve the burritos with your favorite mexican sides - I like to serve mine with chips and homemade salsa. Delicious!

Recipe for Spicy Bean Burritos

INGREDIENTS:
For the beans:

1 Tbsp. of canola oil
2 cloves of garlic, minced

1 tsp. of cumin powder
1/2 tsp. of chili powder
1/8 tsp. (or less) of cayenne pepper
1/8 tsp. of salt
1 tsp. of chopped chiles in adobo sauce
1 tsp. of sauce from the chiles
2 cans of black beans, drained
1 can of kidney beans, drained
1/3 cup of chicken broth
6 Tbsp. of super salsa (or jarred salsa)
For serving:
6-inch (or larger) flour tortillas
Shredded cheddar cheese
Chopped tomatoes
Black olive slices
Chopped avocados
Salsa
(or other favorite burrito toppings - lettuce, sour cream, green onions, etc.)

DIRECTIONS:
Add the oil to a large skillet. Put the skillet over medium heat. Once oil has become hot, add in the garlic, cumin powder, chili powder, cayenne pepper, salt, chiles in adobo sauce, and adobo sauce. Stir, and let the spices simmer for about 45 seconds. Add in the beans and broth. Bring the mixture to a boil over medium-high heat. Once the mixture boils, reduce the heat to medium-low and allow it to simmer for 12 - 15 minutes. Remove the mixture from the heat. Mix in the salsa and use a fork to mash the beans to desired consistency.

Lightly zap the tortillas in the microwave by heating them on low for about 30 seconds. Then scoop bean mixture down the middle of each flour tortilla. Top with cheese, chopped tomatoes, black olives, avocado, and more salsa (or your favorite toppings). Fold tortillas and serve. Enjoy!

Recipe Source: Pink Parsley Catering, originally from Cooking Light

NOTE:
The burritos tasted great with some tortilla chips and homemade salsa on the side. If you are looking for a good salsa with lots of kick, check out the recipe for super salsa!