Super Moist Pumpkin Bread

Prep: 10 mins

Cook: 1 hr 15 mins

Level: Easy

Serves: Updated

16

Description

This delicious pumpkin bread is the perfect Fall treat! No electric mixer required. You can easily mix this by hand, just like your grandmother used to!

Ingredients

• 3-½ cups All-purpose Flour
• 2 cups Dark Brown Sugar (packed)
• ⅔ cups Granulated Sugar
• 2 teaspoons Baking Soda
• 1 teaspoon Salt
• 1 teaspoon Ground Nutmeg
• 1-½ teaspoon Ground Cinnamon
• 2 cups Canned Pumpkin Puree
• 1 cup Vegetable Oil
• ⅔ cups Coconut Milk
• ⅔ cups Sweetened, Flaked Coconut
• 1 cup Chopped Walnuts

• 3-½ cups All-purpose Flour
• 2 cups Dark Brown Sugar (packed)
• ⅔ cups Granulated Sugar
• 2 teaspoons Baking Soda
• 1 teaspoon Salt
• 1 teaspoon Ground Nutmeg
• 1-½ teaspoon Ground Cinnamon
• 2 cups Canned Pumpkin Puree
• 1 cup Vegetable Oil
• ⅔ cups Coconut Milk
• ⅔ cups Sweetened, Flaked Coconut
• 1 cup Chopped Walnuts

Preparation

1. Preheat oven to 350 F. Grease and flour two 8×4 inch loaf pans.

2. In a large bowl, stir together the flour, brown sugar, white sugar, baking soda, salt, nutmeg and cinnamon.

3. Add the pumpkin puree, oil, and coconut milk, and mix until all of the flour is absorbed. Fold in the flaked coconut and walnuts. Divide the batter evenly between the prepared pans.

4. Bake for 1 hour and 15 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

5. Remove from oven, and cover loaves tightly with foil. Allow them to steam for 10 minutes. Remove foil and turn them out of the pans onto a cooling rack. Tent loosely with the foil, and allow to cool completely.

Cheesy Pumpkin Pasta Bake

Prep: 30 mins

Cook: 25 mins

Level: Easy

Serves: Updated

6

Description

Rigatoni noodles, covered in creamy pumpkin mixture, and enveloped with ricotta and mozzarella cheeses, creates this delectable Cheesy Pumpkin Pasta Bake.

Ingredients

• 2 cups Pasta (I Used Mini Rigatoni, But Any Kind Will Do)
• 2 Tablespoons Butter
• 1-½ teaspoon Minced Garlic
• ½  Red Onion, Diced
• ½ teaspoons Nutmeg
• ¼ teaspoons Thyme
• ½ teaspoons Salt
• 1 cup Pumpkin Puree
• 1 cup Fresh Ricotta Cheese
• ½ cups Parmesan Cheese
• ¾ cups Milk
• ¾ cups Mozzarella Cheese

• 2 cups Pasta (I Used Mini Rigatoni, But Any Kind Will Do)
• 2 Tablespoons Butter
• 1-½ teaspoon Minced Garlic
• ½  Red Onion, Diced
• ½ teaspoons Nutmeg
• ¼ teaspoons Thyme
• ½ teaspoons Salt
• 1 cup Pumpkin Puree
• 1 cup Fresh Ricotta Cheese
• ½ cups Parmesan Cheese
• ¾ cups Milk
• ¾ cups Mozzarella Cheese

Preparation

Boil pasta until al dente. Drain and set aside.

Preheat oven to 350ºF. Lightly spray a 9×13 baking dish with cooking spray. Set aside.

Add butter to large skillet and melt over medium heat. Once butter is melted, add garlic and onion. Sauté for 2–3 minutes, or until tender. Add nutmeg, thyme, and salt to onion mixture. Stir to combine.

Add pumpkin, ricotta cheese, Parmesan cheese, and milk. Cook on medium low heat for 3–4 minutes and then let simmer for 5 minutes.

Add pasta to skillet and toss to combine. Pour pasta mixture into baking dish. Top with mozzarella cheese.

Cover tightly with aluminum foil and bake for 15 minutes. Remove foil and bake uncovered for another 5–10 minutes, or until cheese melted.

Remove from oven and let cool for 10 minutes. Enjoy!

Moroccan Chicken Thighs with Olives

Prep: 20 mins

Cook: 52 mins

Level: Easy

Serves: Updated

4

Description

The perfect weeknight meal. Full of bold flavors with just a little bit of a spicy kick!

Ingredients

• 2 Tablespoons Canola, Vegetable Or Coconut Oil
• 1-½ pound Chicken Thighs, Bone-in And Skin On
• Salt And Black Pepper
• 1 whole Medium Sized Yellow Onion, Diced
• 3 cloves Garlic, Minced
• 1 Tablespoon Fresh Ginger, Grated
• 1 Tablespoon Harissa
• 1 Tablespoon Ground Cumin
• 1-½ teaspoon Ground Coriander
• 1 teaspoon Smoked Paprika
• 1 teaspoon Turmeric
• ½ teaspoons Cayenne Pepper
• 1-½ cup Chicken Broth
• ½ cups Beer (I Used An IPA)
• ¾ cups Green Olives
• 1 teaspoon Cornstarch Mixed With Below Amount Of Water
• 2 teaspoons Water
• 1-½ cup Uncooked Couscous
• 1 Tablespoon Fresh Cilantro, Chopped

• 2 Tablespoons Canola, Vegetable Or Coconut Oil
• 1-½ pound Chicken Thighs, Bone-in And Skin On
• Salt And Black Pepper
• 1 whole Medium Sized Yellow Onion, Diced
• 3 cloves Garlic, Minced
• 1 Tablespoon Fresh Ginger, Grated
• 1 Tablespoon Harissa
• 1 Tablespoon Ground Cumin
• 1-½ teaspoon Ground Coriander
• 1 teaspoon Smoked Paprika
• 1 teaspoon Turmeric
• ½ teaspoons Cayenne Pepper
• 1-½ cup Chicken Broth
• ½ cups Beer (I Used An IPA)
• ¾ cups Green Olives
• 1 teaspoon Cornstarch Mixed With Below Amount Of Water
• 2 teaspoons Water
• 1-½ cup Uncooked Couscous
• 1 Tablespoon Fresh Cilantro, Chopped

Preparation

In a Dutch oven, heat the oil over medium-high heat. Season the chicken thighs generously with salt and pepper and then place them skin side down in the preheated Dutch oven. Cook for about 4-5 minutes on each side or until brown. Remove the chicken from the pan and set aside.

Reduce the heat to medium, and add the onion. Cook for 6-7 minutes or until tender. Add the garlic and ginger and cook for an additional 2 minutes. Next, stir in the harissa, cumin, coriander, paprika, turmeric and cayenne. Stir to evenly coat the onion.

Add the chicken back into the pan, and toss so that the chicken is evenly coated with the mixture. Pour the chicken broth and beer into the pan, submerging the chicken so that 3/4 of the thighs are covered. Bring to a boil, and then lower to a simmer. Cover and cook for 30 minutes.

Remove the chicken, place on a plate and set aside. Increase the heat to medium-high to work on the sauce. Add the olives and stir in the cornstarch mixed with water. Cook for 10 minutes until the sauce is thickened.

While your sauce is cooking and thickening, cook your couscous per manufacturer’s instructions.

Serve the dish by placing the chicken on top of a bed of couscous. Pour sauce over top and garnish with cilantro. Enjoy!

Recipe slightly adapted from The Food 52 Cookbook by Amanda Hesser and Merrill Stubbs.

Slow-Simmered Maple Rosemary Carrots

Prep: 5 mins

Cook: 10 mins

Level: Easy

Serves: Updated

4

Description

These are not your ordinary carrots! Slow-simmered in maple syrup with butter, rosemary and fresh lemon for a bright, savory flavor in just 15 minutes.

Ingredients

• 1 pound Carrots, Washed And Peeled And Sliced Lengthwise Into 1/4 “ Thick Spears (this Is Called Juiliene Cut)
• ¼ cups Chicken Broth
• ½ teaspoons Salt
• 1 teaspoon Rosemary
• 1 Tablespoon Butter
• 3 Tablespoons Maple Syrup
• 2 teaspoons Lemon Juice

• 1 pound Carrots, Washed And Peeled And Sliced Lengthwise Into 1/4 “ Thick Spears (this Is Called Juiliene Cut)
• ¼ cups Chicken Broth
• ½ teaspoons Salt
• 1 teaspoon Rosemary
• 1 Tablespoon Butter
• 3 Tablespoons Maple Syrup
• 2 teaspoons Lemon Juice

Preparation

Add carrots, chicken broth, salt and rosemary to a 12” non-stick skillet (use one with a lid because you’ll need it in a moment) and bring to a boil over medium-high heat. Reduce heat to medium, cover and simmer, stirring occasionally for about 5 minutes, or until the carrots are almost tender when poked with a fork or knife.

Uncover, turn heat to high and rapidly simmer. Reduce liquid to about 2 tablespoons, which will take 1-2 minutes. Add butter and maple syrup to skillet and toss carrots until evenly coated. Allow carrots to simmer in this glaze mixture until they are completely tender, another 3-4 minutes.

Remove from heat and toss in lemon juice. Stir thoroughly to completely incorporate the lemon juice into the glaze.

Mint Chocolate Fondant Thin Blondies

Prep: 10 mins

Cook: 20 mins

Level: Easy

Serves: Updated

9

Description

What could be better than mint chocolate fondant thins packed into my favourite soft and chewy blondie recipe?

Ingredients

• 1 cup Light Brown Sugar
• 1 stick Unsalted Butter, Melted And Cooled Slightly
• 1  Large Egg
• ½ teaspoons Vanilla Extract
• 1 cup (Heaping) Fondant Mint Thins, Such As After Eight Mints
• 1 pinch Salt
• 1 cup All-purpose Flour

• 1 cup Light Brown Sugar
• 1 stick Unsalted Butter, Melted And Cooled Slightly
• 1  Large Egg
• ½ teaspoons Vanilla Extract
• 1 cup (Heaping) Fondant Mint Thins, Such As After Eight Mints
• 1 pinch Salt
• 1 cup All-purpose Flour

Preparation

Preheat oven to 350 F and grease and line an 8×8 inch square baking pan. Set aside.

Place the sugar into a large bowl and pour melted butter over it. Whisk until well combined and smooth. Add the egg and vanilla extract and mix until well incorporated, about 45 seconds.

Place the chocolate thins into a Ziploc bag and smash them into pieces with a rolling pin. A mixture of small and large pieces is great!

Add the salt, flour and chocolate pieces into the sugar mixture and stir until just combined (there should be no large lumps of flour visible).

Tip the dough into your greased and lined pan and smooth until level using a spatula or wooden spoon.

Place in the oven for 20-25 minutes until lightly golden, the top looks a little crackly and a skewer inserted into the centre comes out with one or two crumbs on it. Remove from oven.

Leave it in the pan to cool completely before slicing into 9-12 bars. Blondies will keep in an airtight container, at room temperature for 3 days.