Scarecrow Cookies

This is a great craft/treat for a kids fall party since there is a reasonable amount of assembly required. They were a hit with my kindergartener (and her Papa!). Thanks, Mom, for the cute idea.

Scarecrow Cupcakes

1. Cut out sugar cookies. We used an easter egg cutter which was a good shape, leaving plenty of room for the hat and the face.

2. Frost with white frosting.

3. Use 1 1/2 wafer cookies to make the hat.

4. Use 1/4 of a Twizzler rope for hair on each side.

5. Use 2 regular sized chocolate chips for the eyes, a candycorn for the nose, and mini chocolate chips for the mouth.

Tada! Cute.

Salted Chocolate Caramel Pretzel Bark

I'm testing baking some new recipes for the holidays. Let me tell you, This. Will. Be. On. My. Serving. Platter. I totally robbed it from another blog, so check the link here for the full recipe and great step by step directions. Trust me, you won't regret it.

Cupcakes, Caterpillar Style

For my son's first birthday I chose to incorporate an Eric Carle theme, specifically, The Very Hungry Caterpillar. His baby book follows the same theme so I thought this was appropriate.

This was a super easy to execute and it turned out so cute! (If I do say so myself.)

The Head:
Frost 1 cupcake with red frosting. Dab 2 white dot for eyes and insert mini chocolate chips to complete them. Frost on a white smile. I made our antenna out of a purple pipe cleaner that I found in our craft drawer. You could also use construction paper and toothpicks if that is what you happen to have.

The Body:
Frost with green frosting. I let my color not quite mix all the way to create the gradient look you see in the green.

The Board:
I purchased a white foam core board from my local office supply store, cut and glued on colored tissue paper dots and frosted "Carver is One!" with white frosting.

Really, that's it. Fun!

Lentil Soup

It was cold and dreary here a couple of days last week and this family needed some comfort food. This did the trick for dinner and several lunches thereafter. A great vegan/vegetarian option if anyone is interested.

Lentil Soup

Ingredients:
2 tablespoons olive oil, plus extra for drizzling
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes
1 pound lentils (approximately 1 1/4 cups)
11 cups vegetable broth (can substitute water)
4 to 6 fresh thyme sprigs

1. Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and sauté until all the vegetables are tender, about 5 to 8 minutes.
2. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes.
3. Add the lentils, mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat.
4. Cover and simmer over low heat until the lentils and barley are tender, about 40 minutes. Season with salt and pepper, to taste.
Ladle the soup into bowls, drizzle with olive oil and serve.

Black Bean and Butternut Squash Chili

Sorry, I didn't get a photo of this one, but regardless it's worth your attention. Packed with good-for-you ingredients, this is a fall winner for sure!

Black Bean and Butternut Squash Chilli

Ingredients:
-1 Tbs olive oil
-2 garlic cloves, minced
-1 onion, chopped
-1 sweet pepper, chopped
-2 Tbs chili powder
-2 tsp cumin
-1 tsp dried oregano
-1 butternut squash
-14oz vegetable broth
-1 can diced tomatoes
-1 can chilies, chopped
-1 c frozen corn
-1 can black beans
-salt and pepper

1. Heat oven to 400. Cut squash in half and place flesh side down on baking sheet. Bake for 30-45 minutes, until soft.
2. Turn squash over and spoon the soft baked flesh into a blender or food processor. Process until pureed, using vegetable broth to smooth it out. Set aside.
3. In a large pot, heat oil then add onion, garlic, and sweet pepper 8-10 minutes until soft.
4. Add cumin, oregano, squash puree, remaining broth, tomatoes. Reduce heat and simmer for 20 minutes.
5. Add corn and beans and simmer for 5-10 minutes.
6. Season with salt and pepper.

If you want to make this earlier in the day, it holds up really well in a warm crockpot!

Bean Curry and Rice

This was unexpectedly awesome. Added bonus: it makes the whole house smell amazing and makes great leftovers!!

Bean Curry and Rice

Ingredients:
-2 Tbs olive oil
-1 large onion, chopped
-1/2c dry lentils
-2 cloves garlic, minced
-3 Tbs curry powder
-1 tsp cumin
-1 14oz can diced tomatoes
-1 can garbanzo beans, drained and rinsed
-1 can kidney beans, drained and rinsed
-salt and pepper
-8 c. cooked brown rice

1. Prepare the brown rice according to package directions.
2. Heat oil in a large pot and cook union until tender.
3. Mix in lentils, garlic, curry powder, and cumin. Cook and stir 2 minutes.
4. Stir in the tomatoes, garbanzo beans, and kidney beans. Season with salt and pepper.
5. Reduce heat to low and simmer for at least 1 hour, stirring occasionally.
6. Serve over rice.

Zucchini Bread

This is a fun alternative to traditional zucchini bread. It's slightly on the healthier side. It also freezes well; I made it, froze it for a month and then thawed it for a special occasion and it was great! Enjoy!

Zucchini Bread

Dry ingredients:
• 1 1/2 cups whole-wheat flour
• 1 1/2 cups all-purpose flour
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
Wet ingredients:
• 2 eggs
• 1/3 cup canola oil
• 3/4 cup plain yogurt
• 1/3 cup buttermilk (or regular milk with a splash of vinegar)
• 1 cup brown sugar, firmly packed
• 2 teaspoons pure vanilla extract
• 2 1/2 cups finely grated zucchini
• semisweet chocolate chips

1. Preheat oven to 350°F. Oil a 9×4 inch loaf pan and line with parchment paper. Line a 6-cup muffin tin with papers OR oil a mini loaf pan.
2. In a bowl, sift together dry ingredients and set aside.
3. In a large bowl, beat eggs until foamy; beat in eggs, yogurt, buttermilk, oil, sugar, and vanilla. Combine well. Stir in grated zucchini and chopped chocolate.
4. Fold flour mixture into the wet ingredients and stir until combined.
5. Spoon batter into 6 muffin cups (or mini loaf pan) and pour the rest into the 9×4 loaf pan. Bake for approximately 50 minutes.
6. Remove from oven and cool 10 minutes in the pan. Loosen the sides and remove from pan. Cool loaf completely before cutting.