With Halloween being on a Friday this year it seems that a lot of the festivities are going on throughout the weekend. This week I put together some of my favorite recipes that will work well for whatever your weekend plans are.
We have Halloween parties to go to on both Friday and Saturday, and any leftovers will be eaten up on Sunday while relaxing with a fire and football.
Make sure you stop by Mrs Gs this weekend to take advantage of the of the awesome prices with the Warehouse Sale going on, and enjoy a CHOCOLATE PUMPKIN CUPCAKE featured in this week’s blog.
Next week we start getting ready for the HOLIDAY SEASON!!! If you have any holiday cooking questions or recipes you would like to see featured, email me at firstname.lastname@example.org.
HAPPY HALLOWEEN AND HAVE A WONDERFUL WEEKEND!
- • 2 tablespoons extra-virgin olive oil
- • 2 medium sweet potatoes peeled and diced
- • 1 pound lean ground beef or ground turkey
- • ¾ cup diced sweet onion
- • 2 cloves garlic, minced
- • 2 tablespoons chili powder
- • ½ teaspoon ground chipotle pepper
- • ½ teaspoon ground cumin
- • ½ teaspoon ground cinnamon
- • 1/4 teaspoon salt
- • 2 cups vegetable stock or beef stock
- • 1 15-ounce cans black beans, rinsed and drained
- • 1 14.5-ounce can diced tomatoes
- • 1 cup of chopped fresh kale
- 1. Heat a large heavy bottom pot with the oil over medium high heat.
- 2. Cook ground beef or turkey until browned, breaking into small pieces with a wooden spoon or spatula.
- 3. Add the sweet potato, onion and garlic and cook for about 5 minutes, until the onion if softened.
- 4. Add the chili powder, chipotle, cumin, cinnamon and salt, stir to combine.
- 5. Add the stock, tomatoes, black beans and bring the mixture to a boil. Stir everything to combine.
- 6. Cover the pot and reduce the heat to maintain a gentle simmer.
- 7. Cook for 30 minutes until the sweet potatoes are soft. Stir in kale and cook until wilted. Adjust salt to taste. Serve warm.
- 8. Garnish with fresh jalapeno, avocado, cilantro, crema or shredded cheese before serving.
- This chili is the perfect one pot meal, loaded with lean beef or turkey, sweet potatoes, black beans and finished with my favorite super food – Kale.
Chocolate Pumpkin Cupcakes with Peanut Butter Frosting
Pumpkin cupcakes are moist with an earthy depth, rounded out with the warmth of dark chocolate and a touch of pumpkin spice. And what goes better with chocolate than peanut butter. So I top these cupcakes off with a light sweet and salty Peanut Butter Frosting.
- • 3 tablespoons butter, softened
- • 1 cup sugar
- • ¼ cup brown sugar
- • 2 eggs, at room temperature
- • ½ cup canned pumpkin puree (not pie filling)
- • 1 teaspoon vanilla extract
- • 1½ cups all-purpose flour
- • ⅔ cup unsweetened dark cocoa powder
- • 1½ teaspoons pumpkin-pie spice
- • 1½ teaspoons baking powder
- • ¾ teaspoon baking soda
- • ¼ teaspoon salt
- • ⅓ cup low-fat buttermilk
- • 3 tablespoons canola oil
- PEANUT BUTTER CREAM CHEESE FROSTING
- • 1 8oz. block of softened cream cheese
- • 1 cup softened butter
- • 1 lb powdered sugar
- • 1 teaspoon vanilla
- • 1 cup natural peanut butter
- • 4+ tablespoons milk
- • 1 teaspoon sea salt
- 1. For the cupcakes, heat the oven to 350°F. Line a 12-cup muffin pan with cupcake papers.
- 2. In a large bowl, beat the butter and sugars with an electric mixer on medium speed until sandy in texture, 2 to 3 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the pumpkin puree and vanilla extract.
- 3. In a medium bowl, whisk together the flour, cocoa powder, pumpkin-pie spice, baking powder, baking soda, and salt. Add the dry ingredients to the egg mixture alternately with the buttermilk and oil in three additions, beating on low speed after each addition.
- 4. Fill the muffin cups with batter and bake until a toothpick inserted in the center of one cupcake comes out clean, 20 to 25 minutes. Cool the cupcakes in the pan on a rack for 10 minutes. Remove them from the pan to cool completely on the rack.
- For the Frosting
- 1. Place softened cream cheese and butter in a clean mixing bowl and beat until light and fluffy. Add the peanut butter and beat again. Scrape the bowl, then beat on low while adding the powdered sugar, milk, vanilla and salt. If the frosting is too thin add a little more powdered sugar. If it is too thick, add another tablespoon of milk.
- 2. Scoop the frosting into a large piping bag with a large tip and pipe the frosting onto the cooled chocolate pumpkin cupcakes. To garnish, sprinkle with pumpkin pie spice, chocolate sprinkles
- Pumpkin cupcakes are moist with an earthy depth, rounded out with the warmth of dark chocolate and a touch of pumpkin spice. And what goes better with chocolate than peanut butter. So I top these cupcakes off with a light sweet and salty Peanut Butter Frosting.