#46

 Sour Apple Cotton Candy Martini

Watching TV in the wee hours on a weekend, I stumbled across some basic cable channel talk show where they were making martini's using cotton candy.  Having received some sour apple cotton candy at work, I decided to create my own cotton candy cocktail.

I rimmed my martini glass with the sour apple sugar before stuffing my glass with a lump of cotton candy.  I then made my appletini cocktail and poured it over the cotton candy.

The cotton candy melted almost instantly and was left with a tasty apple martini.  The best part was when I got to the bottom where all the cotton candy sugar settled. 

#45

Homemade Popcorn!

I have to thank Will for this one.  I had assumed one needed a home popcorn maker to make popcorn at home (like the one my mom has that we probably haven't used since we were kids), but nope.  Apparently, all one needs is oil, popcorn kernels and a pot.

2 tbps of canola oil + 1/4 c. popcorn kernels.  The video will show you have I made it, but I poured the oil in first and let it warm up before adding the kernels.  It took me less than 5 minutes from start to finish (with me eating it).  I added some salt to the pot at the end (once I turned off the heat) and poured 2 melted tbsp of margarine before putting the lid back on a giving it a shake.  Then I poured it in my container a scarfed this deliciousness down!

#44

Butternut Squash Soup

I used this recipe from the Foodnetwork website as a guide for the soup.  I skipped the whole olive oil and shallots, and stuck the cut and seeded butternut squash with olive oil rubbed on it in the oven at 350° for about 50 minutes, cut side down.  Once that was done, I used a quart of organic low-sodium vegetable broth and heated that with the cooled butternut squash.  I didn't have curry powder so I mixed up my own: ground cumin, red chili powder, nutmeg and cardamom powder.  I added the spices to the pot and simmer for 10 minutes or so.  Since I started this late, I poured the soup into containers and stuck them in the fridge until I was able to blend the soup (as the butternut squash was still somewhat chunky). 

I had the soup for dinner tonight and it's not that filling; I think I need to make some grilled cheese to fill myself up. 

#43

Pumpkin Muffins

What does a vegetarian who can't eat eggs unless its in baked goods do, when her "best buy" date on her eggs reads May 2012 and they fail the sink test?  Look up how to substitute eggs in baked goods.  Tonight's recipe called for one egg, so I used 2 tablespoons of avocado in place of the egg after reading about different substitutes vegan's use.  I think this might be the first vegan dish I've ever made.  Hey, at least I can't get sick from eating the batter :)

Ingredients in this recipe: flour, sugars, salt, spices, oil, vanilla extract, baking powder, soy milk, pumpkin and avocado.

I'm not really sure about these.  I may have undercooked them, it's really hard to tell...they aren't gooey in the center, so maybe they're just really moist from the avocado fat and the canola oil.  I used paper cupcake cups instead of greasing the cupcake tin, and the muffins really stuck to the paper and are pretty heavy.   They don''t taste all that pumpkin-y and would probably taste really good with apple butter...hmm, perhaps the next recipe will be apple butter.

#42

Pumpkin Risotto

I have forgotten how messy making risotto is!  My stove is such a mess b/c the biggest pan I have isn't big enough to make a dish of risotto, unless I cut the recipe in half.  Note for next time.

vegetable broth warmed with a cinnamon stick
margarine
olive oil
onions
canned pumpkin
sauvignon blanc
arborio rice

I followed this recipe and did not do the walnut part.  When I dished it out, I mixed in some parmesan cheese and then sprinkled some cinnamon and nutmeg on top. Very tasty and perfect with my Shipyard Pumpkinhead.

#41

 Apple Cheddar Soup

With all the apples from apple picking this weekend I had to make some apple dishes.  Tonight I made apple cheddar soup using a BHG recipe.  It took about an hour to cook, turned out a bit too chunky for my liking (I wish I had a hand masher thingy) but is very tasty and went perfectly with my apple, avocado grilled cheese sandwich.

Melted margarine in a pot and added onions.  Used 2 cups of apple juice, a few small potatoes, thyme, salt and cayenne pepper, 2 apples, some milk and flour and sharp cheddar cheese.

#40

 

Buttercup Squash and Apple

I took this from Betty Crocker.  Halved a buttercup squash.  Diced up 1.5 apples and mixed with half tbsp margarine nutmeg, brown sugar and lemon juice.  Tossed the apple mix into the center of the buttercup halves and baked for about 40 minutes b/c I forgot to cover it when I put it in the oven. 

I've never had buttercup squash before and while I'm counting calories, each half is 125 calories.  Healthy, tasty and super easy to make.  I'm a fan.

Buttercup Squash with Apples recipe from Betty Crocker