Jack-o-lantern chicken and sweet potato Pot pie recipe

INGREDIENTS

2 tbsp. olive oil

1 lb. sweet potatoes (about 2)

1 large onion

Kosher salt and pepper

¼ c. all-purpose flour

½ c. dry white wine

2 c. low-sodium chicken broth

1 small rotisserie chicken

1 c. fresh flat-leaf parsley

tsp. freshly grated or ground nutmeg

2 sheets frozen puff pastry

1 large egg

DIRECTIONS

Heat oven to 375°F. Oil eight 6-oz ramekins (3 ½-in. round).

Heat the oil in a large skillet over medium heat. Add the sweet potatoes, onion, ½ tsp salt and ¼ tsp pepper and cook, covered, stirring occasionally, until tender, 10 to 12 minutes.

Stir in the flour and cook for 1 minute. Gradually stir in the wine and then the broth and bring to a boil. Add the chicken, parsley and nutmeg. Divide the mixture among the prepared ramekins (about ¾ cup each). Place the ramekins on a rimmed baking sheet.

Using a 3 ¾-in. pumpkin cookie cutter and a ¾-in. triangle cookie cutter, cut out pumpkins and their faces from the puff pastry. Place a jack-o’-lantern on each ramekin, brush with the egg and bake until puffed and golden brown, 20 to 25 minutes.

Pumpkin cake with cinnamon cream cheese frosting recipe

INGREDIENTS

3 cups all-purpose flour

1 ½ teaspoons baking soda

½ teaspoon salt

¾ cup unsalted butter, softened

2 cups granulated sugar

3 large eggs

1 tablespoon vanilla extract

1 (15 oz) can pumpkin

¼ cup vegetable oil

1 cup milk

12 oz (1 ½ packages) cream cheese, softened

¾ cup unsalted butter, softened

3 tablespoons pure maple syrup

2 teaspoons vanilla extract

2 teaspoons cinnamon

6 cups powdered sugar

INSTRUCTIONS

Preheat oven to 300°F. Grease 3, 8-inch round cake pans. Set aside.

In a medium bowl, mix flour, baking soda and salt. Set aside.

In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin and vegetable oil. Beat in the flour mixture alternately with the milk.

Divide batter evenly into prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove pans from oven and immediately place in freezer for 45 minutes. (This keeps the cake moist by immediately stopping the baking so the cake does not continue to bake when you remove it form the oven.)

For the frosting: In a large bowl, cream butter and cream cheese until smooth. Beat in maple syrup, vanilla and cinnamon. Add confectioners’ sugar and beat on low speed until combined, then on high until frosting is smooth.

Assemble the 3 layers with a thick layer of frosting in between each layer. Then apply a thin crumb coat on the top and sides. Pop back in the freezer to harden the crumb coat for about 10 minutes.

Apply one final thick and even layer around the outside of the cake. Store in the fridge until ready to serve.

Pumpkin cinnamon rolls recipe

Ingredients

• Pumpkin cinnamon rolls :

½ cup milk

¼ cup butter

1 envelope (2 ¼ teaspoons) instant (“rapid rise”) yeast

3 ½ cups all-purpose flour

¼ cup granulated sugar

1 tablespoon pumpkin pie spice

½ teaspoon fine sea salt

¾ cup pumpkin purée

1 egg

• CINNAMON FILLING:

¼ cup butter, softened

¼ cup granulated sugar

¼ cup packed brown sugar

1 tablespoon ground cinnamon

1 tablespoon pumpkin pie spice

• MAPLE CREAM CHEESE FROSTING:

4 ounces (½ cup) cream cheese, softened

3 tablespoons butter, softened

1 teaspoon vanilla extract

1 cup powdered sugar

¼ cup maple syrup

Instructions

Heat the milk and butter. This first step is the only picky one in the recipe, because the temperature of the milk and melted butter needs to be heated to around 110°F, in order to properly activate the yeast. It should feel warm but not hot to the touch, but I recommend measuring the temperature with a cooking thermometer just to be sure. (If the mixture overheats, just wait a few minutes for it to cool!)

Combine dry ingredients. Meanwhile, whisk together 3 cups of the flour (not all of the flour), granulated sugar, pumpkin pie spice, and salt in a separate medium bowl until combined.

Mix the dough. I’ve included instructions below for how to either mix and knead the dough in a stand mixer or completely by hand. We will combine the dough ingredients in steps, stir until smooth (adding extra flour if needed), and knead either by hand or with the mixture for about 5 minutes. Then we will transfer the dough to a greased bowl, cover, and let it rise for 10.

Mix the cinnamon-sugar filling. While the dough rests, we’ll whisk all of the filling dry ingredients (everything minus the butter) together until combined.

Roll out the dough. Then once the dough is ready, it’s time to form these cinnamon rolls! First, we will roll out the dough evenly into a rectangle. (I typically make mine about 10 x 15-inches, but you can make yours larger or smaller depending on how many twists you prefer.)  Next we’ll spread the butter evenly over the dough, sprinkle the cinnamon filling evenly on top, and give it a little pat so that it’s pressed down into the butter.

Roll up the dough. Then beginning at the 15-inch edge, we will rightly roll up the dough until it is completely sealed. Then as you can see above, I always like to use a piece of dental floss to slice the dough into rounds because it cuts so much more cleanly than a knife (and doesn’t smoosh the rolls or smear the filling). I recommend slicing off and discarding the half or so inch of dough on each end first, since the ends typically don’t have much filling. Then from there, slice the dough into a dozen rounds.

Let the dough rise. Place each of the cut cinnamon rolls into a greased 9 x 13-inch baking dish, cover and let rise for about 25 minutes while your oven preheats.

Make the frosting. And while the dough is rising, I recommend going ahead and making your maple cream cheese frosting, which can be done by simply whisking all of the ingredients together.

Bake. Once the rolls have risen, we’ll uncover the dish and bake for 15-20 minutes, followed by a brief 5 minutes of cooling on a wire rack.

Frost. Then finally, drizzle the rolls with lots of that heavenly frosting, serve and enjoy!

Butternut

Today was a “lumpy day”. Farm Girl and I have both been struggling along. Depression sucks! Chronic pain sucks! And so we spent the day giving each other hugs and apologizing for being lumpy and giggling about our mutual apologies.

But I think-I know-these are the days we are going to look back on when we are old and gray and reminisce about. The day FG taught me how to change my oil and rotate my tires. The day we watched Lilo and Stitch and snuggled and baked and gave away old coats from the front porch. The days we made it through together and in love.

Team Lump 4 Lyfe!

(Butternut)

I’ve taken nearly two months off baking to care for a chronic health issue and I’ve missed it so much. If it weren’t for Farm Girl I wouldn’t be baking at all! Her gentle encouragement to see an Occupational Therapist, her massages, her helpfulness around the house and her constant love and affection have given me the power to get back into the swing of my passions.

1) Challah rolls

2) Peanut butter silk pie

3) Pumpkin and apple pies

4) Challah loaves

5) Dark chocolate custard pie

6) Mixed turnovers and muffins

7) Lattice apple caramel pie

8) Blueberry pie

9) Soft pretzels

Butternut

One of my favorite things about being poly is sharing in a community of love and giving. Yesterday and today were spent making homemade stock out of chickens and veggies from FG’s farm. I have a gallon of stock for her, a gallon of soup and a gallon of soup for my new cutie who…I guess I’ll call Hockey Girl for now? Sure.

Being poly has introduced me to a world of true abundance. Love that doesn’t need to be horded and squirreled away. There’s always food, care, support, love and kindness enough for everyone among farm family, my household and the queer community HG has introduced me too just recently.

I’m swooning hard and Walter is cheesing it even harder (so I had to share!)

(Butternut)

Farm Girl and I have been enjoying the cozy descent into winter. This week we processed tons of kale she harvested and cozied up to the wood stove. I played guitar for farm family and played along with one of FG’s roommates while her little dude played on the floor with Farm Girl. It was so lovely and domestic. I miss her-and the farm-when I’m away, but she’s always just a drive away <3

(Butternut)

Processing tons of winter luxury pumpkins for market today. It’s fall whether it’s 80 outside or not!

(Butternut)

Summer drags on but these cool days are fickle. I took some time away from the world to forage and expand my mushroom knowledge while Farm Girl tends to her heirlooms.

I’m always amazed at the beautiful world that thrives in the woods. There are hundreds of mushrooms I can’t identify but a few worth (sustainably) harvesting. Pictured here are boletes, chanterelle, coral, and (not a mushroom) ghost pipes.

And the plums and apples are here. I love my secret spots!

Today I have Meiji’s Minoko no Yama in chestnut flavour~

Chestnut is a really common fall flavour in Japan so you’ll wind up seeing it in tons of snacks and these biscuit chocolates were no exception. Even that packaging was cute and decorated with fall colours

They’re super cute and look like tiny mushrooms with the stalk part being a buttery biscuit and the cap being flavored chocolate!

The very top was a milk chocolate. It wasn’t super strong of flavorful which in this case was good because it didn’t overshadow the chestnut flavour

The chestnut chocolate was warm and nutty. It vaguely reminds me of a peanut butter flavor but there’s a disctinct difference in the taste that makes it diffrent. It stands out from other nut tastes and is very good!

The biscuit was pretty standard, but very tasty either way.

If you’re interested in trying something chestnut flavoured I would go for it! There’s pleanty on sale right now! This snack would really make a good chestnut snack to start with! It’s simple and yummy and great for the fall season!

What fall flavours do you enjoy?