arabic desserts: September 2012

Menu Plan – Sept. 30

October is likely my favorite month of the year. I love the cool nights, warm days, bright colors, yummy foods & fall flavors.

And, October happens to be the birth month of my adorable little sister.

I say little as an older sister always will, but she’s turning 25 this week, and I can’t believe it. This also means, I’ve got 4 months until I turn 30. But, let’s not talk about that just yet.

Last week, our highlight was a new recipe – a roasted vegetable mac & cheese from Gimme Some Oven. I’ll be sharing our tweak on this recipe later this week.

To celebrate the beginning of fall, we made our veggie-filled broccoli cheddar soup. Tastes like the beloved broccoli cheddar, but better!

As we head into October, here’s our menu plan for the week:

Sunday
Overnight Oatmeal Waffles, apple topping
Turkey & Mushroom Quesadillas, brussels sprouts {new}
Canadian Bacon & Mushroom Pizza {new}, green beans

To do: Prep dinner for Monday night

Monday
Leftover waffles with apple topping
20-Minute Minestrone {freezer}, whole wheat crackers, cottage cheese
Chicken, Mushroom & Brown Rice Bake {carryover}

To do: Dice veggies for stir fry, make bread & pick up apples for Wednesday

Tuesday
Granola & Blueberries
Leftover brown rice bake
Honey Mustard Stir-Fry, brown rice

To do: Dice veggies for dinner, boil pasta for dinner on Wednesday

Wednesday
Granola & Blueberries with Green Yogurt
Leftovers
Pumpkin Mac & Cheese, roasted veggies
Dessert – Bible Study: Baked Apples & Apple Cinnamon Oatmeal Bread

To do: take out muffins from freezer, check garden {it may freeze tonight!}

Thursday
Apple, Carrot & Zucchini Muffins {freezer}
20-Minute Minestrone {freezer}, wheat bread, cottage cheese & roasted tomatoes
Leftovers

To do: De-thaw ground beef

Friday
Granola & Blueberries
Leftovers
Butternut Squash Spaghetti {new}, Whole Wheat Pasta, Peas & Garlic Bread

Saturday
Apple Danish {new}
Cheddar Chicken & Rice Soup
Leftovers
Dessert – Pumpkin Oat Bars {new}

Snacks
Spiced Country Applesauce
Popcorn
Apple Chips
Pumpkin FroYo {new}

Menu Plan Monday is hosted at Organizing Junkie - stop by for hundreds of menus

Find more great menus at OrgJunkie’s Menu Plan Monday!

reade more...

I’m so glad you’ve stopped by today! One of my favorite parts of the week is Friday Favorites – giving us all a chance to give a shout-out to all the fabulous recipes created by other bloggers that we all want to try.

All these fall recipes have been amazing – squash, pumpkin, apple, spices…I love fall.

Here’s what made my list this week:
{All images are from the original recipe source, and linked through Pinterest}

Apple Coffee Cake with Streusel Topping
{My friend Taylor posted this recipe after she returned from her honeymoon! Sounds like a perfect treat for fall, if you ask me.}

Source: greensnchocolate.com via Finding Joy In My Kitchen on Pinterest

Apple Cinnamon Rice Pudding
{Kelly, one of our faithful Friday Favorite Finds participants shared
this recipe that has me drooling!}

Source: millerfamilyorganizer.blogspot.com via Finding Joy In My Kitchen on Pinterest

Slow-Cooker Bacon Wrapped Apple BBQ Chicken
{Bacon + chicken? And, the crockpot? Yes, please!}

Source: chef-in-training.com via Finding Joy In My Kitchen on Pinterest

Squash, Spinach & Sausage Stuffed Shells
{Since my garden is overflowing with squash, this recipe is perfect for us!}

Source: mommiecooks.com via Finding Joy In My Kitchen on Pinterest

Apple Yogurt Brown Butter Cake
{What a delightful combination of flavors!
Apple, Browned Butter & Greek Yogurt -- yum.}

Source: a-kitchen-addiction.com via Finding Joy In My Kitchen on Pinterest

If you like these recipes, pin the source of the recipe & NOT my blog! If you click on the recipe images, you’ll be directed to Pinterest where you can repin the recipes. The talented chefs that came up with these recipes deserve the credit and traffic, so, please, please pin the source!

What did you find this week?

Please link up to a post containing your list of recipes to try -- do not link up individual recipes, or recipes that you’ve already made, your links will be deleted. Be sure to leave a link back here to Finding Joy in My Kitchen.

Also – don’t forget to say hello when you stop to visit one another’s finds. Everyone always appreciates a comment.

reade more...

Apple Maple Sausage Pancake Roll Ups

Last year about this time, I had the pleasure of meeting Liz from Carpe Season at a local Apple Fest. I’ve been following Liz’s blog ever since.

Not only is she an amazing chef, but her photography is incredible and, she has a precious little boy.

Liz’s blog is all about eating well in season and I love it. Therefore, when I saw the fall crop of raspberries at the farmers market this past weekend, I knew I needed to share with you a recipe from Liz’s blog.

These pancake roll-ups are incredible – and fun to eat too. They combine the best of fall flavors in raspberries, maple and apple sauces and buttermilk pancakes.

Apple Maple Sausage Pancake Roll Ups – Adapted from Liz @ Carpe Season

Ingredients

1 C white whole wheat flour
2 tsp. baking powder
1 tsp. honey
1 egg
1 C buttermilk
1 tsp. vanilla
pinch of salt
2 C fresh raspberries, washed
14 Apple Maple Chicken Sausages (we used Gold ‘n Plump)

Directions

Begin by preparing the Apple Maple Chicken Sausages according to package directions; cooking until internal temperature reaches 180 degrees. Then, set aside.

Meanwhile, prepare the pancake batter by combining 1 C white whole wheat flour with 2 tsp. baking powder, & a pinch of salt.

Add in 1 C buttermilk, 1 egg, 1 tsp. honey and 1 tsp. of vanilla.

Stir until well combined.

In a small bowl, mash 1 – 1 1/2 C raspberries.

Add this to the pancake batter & stir.

Using a ladle, scoop out 1/4 C of the pancake batter and pour onto a hot griddle (heated to around 350 degrees). We have a non-stick griddle, so we don’t need to grease the griddle. If you typically do grease yours, do so here.

Cook until little bubbles begin to form in the batter. Then, flip and continue cooking for 3-4 minutes until pancakes are done.

Place cooked pancakes onto a plate.

Place one cooked apple maple chicken sausage in the center of each pancake.

Bring the tops of the pancake together and use a toothpick to hold the pancake around the sausage.

Serve with maple syrup and remaining raspberries.

Makes 14 roll-ups.

reade more...

Soft Oatmeal Molasses Cookies

These are hands-down, my favorite oatmeal cookie.

But, you don’t have to take my word for it.

Make them & see what you think!

I think, you’ll like them.

For those of your who grew up near a Great Harvest Bakery, these are a copycat recipe of their famous Oatmeal Cookies.

Now are you convinced?

Soft Oatmeal Molasses Cookies – Adapted from Cooking It Easy

Ingredients

2 C whole wheat flour (or 1 C white & 1 C red wheat)
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 C brown sugar
12 T butter, softened
2 C oats (either old fashioned or quick)
2 eggs
2 T molasses
1 T milk
Optional: 1/2 – 3/4 C dark chocolate chips, or raisins

Directions

Begin by mixing together 2 C whole wheat flour with 1 tsp. baking powder, 1/2 tsp. baking soda, and 1/4 tsp. salt. Set aside.

Meanwhile, beat together 12 T (1 stick & a half) unsalted butter and a generous 1 C brown sugar.

Add in the 2 eggs, 2 T molasses and 1 T milk.

Then, add in the 2 C oats (we used quick cook). Stir well.

Pour the dry ingredients into the wet oat mixture and stir until blended.

If desired, add chocolate chips or raisins.

Scoop out 2-4 T of dough and place the dough ball about 2 inches apart from the next one on a lightly greased cookie sheet.

Note: If you want gigantic cookies, like the one’s from Great Harvest, use 1/4 C dough for each cookie & space them 3-inches apart.

Bake at 350 degrees for 12-13 minutes; or just until the edges are starting to lightly brown. Cool for 2 minutes on the cookie sheet before removing to cool completely on a wire rack.

Best enjoyed slightly warm with a tall glass of milk.

Makes 24 giant cookies, or 35-40 2-inch cookies. Store leftover cookies in an airtight container for 3-5 days. Longer storage can be done via the freezer.