Top Reasons Why I Love Fall and Pumpkin White Chocolate Chip Cookies



For a long time I believed that summer was my favorite season. But days like today make me change my mind. It's fall in Kentucky. The leaves have changed and are now piling up on the ground. The crisp air feels refreshing on my skin. Cinnamon, nutmeg, clove, cooked apples, smell so good. And there is something cozy about eating as the skies grow darker. Ah-- and the feeling of flannel PJ's. Need I say more? 

I also love the foods of fall, like winter squash. There are so many varieties all rich in beta-carotene, vitamin C and high in fiber. The other great thing about these weird looking foods are their versatility. You can make them sweet with maple syrup, pie spices, mixed with apples or pears. Or you can make them savory, with rosemary, oregano, nutmeg and cheeses. Prepare them by roasting, broiling, grilling or sauteing. All bringing out the rich flavors of the variety of squash. The recipe below is one of my favorite ways to eat pumpkin as a dessert. I like pie but I'm more of a cookie type of gal. What's your favorite?

Pumpkin White Chocolate Chips

Makes 24 cookies

2 cups unbleached all purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp allspice

1/2 cup butter, softened

1 cup brown sugar

1 cup pumpkin

1 egg, beaten

1 tsp vanilla extract

1 cup white chocolate chips

Heat oven to 350 degrees. Line baking sheet with parchment paper.



In a large bowl, combine butter and sugar and beat with mixer until light and fluffy. Add pumpkin, egg and vanilla and mix until combined.

Sift flour, baking powder, baking soda, salt and spices in small bowl.

Add half of the dry ingredients to wet and mix well. Finish by adding the rest of the dry and then gradually stir in chocolate chips. Make sure not to over stir as this will lend to tough cookies.

Spoon about 1 tbsp of cookie dough onto baking sheet and bake for 15 minutes or until lightly brown around the edges.







Crock- Pot Gingered Apple Butternut Squash Soup

A few weekends ago the fam packed up and headed to our favorite local orchard, Reed Valley Orchard, to let the girls have fun picking fruit from the trees. They were adorable trying to find the perfect apples.


No rotten apples made it home in our basket!



 Apples are a favorite in our house so we had to come home with lots to eat, cook and share. We've had apple cobbler, apples and grilled cheese sandwiches and I hope to make apple butter this weekend, and I thought I'd share this yummy apple soup I made yesterday. Since I was not going to be around later in the day to get dinner ready I decided to create a soup that could be cooked in the crock-pot.

Gingered Apple Butternut Squash Soup


1 tbsp olive oil
4 cups of butternut squash (see below for instructions on how to prepare fresh squash)
1 small onion, diced
2 cloves garlic, minced
1 tbsp fresh ginger, minced
3 tart apples, peeled, cored and diced
2 tsp cinnamon
1 tsp cumin
2 tsp salt
4 cups vegetable broth
1 tbsp honey

If using a whole butternut squash:
Peel squash with vegetable peeler then cut in half and scoop out seeds and discard. Dice sections in to small 1 inch cubes.

For soup:
Heat oven to 400 degrees. Add squash, onion, garlic and ginger to bowl and toss with olive oil. Spread out on baking sheet and roast for 15 minutes.
When vegetables are ready, add to crock-pot. Peel, core and dice apples and add to pot along with the remainding ingredients. Heat on low for 6 hours. When ready use either a hand mixer or potato masher to puree soup.

Note: You may have noticed that I've had two crock-pot recipes highlighted the past couple of weeks, it's all thanks to a great co-worker! The two of us started in our new positions at the same time, she in her state and I in Kentucky, but she recognized the need for meal planning with the traveling required for our jobs. So, thanks Ashley for having me pull my heavy pot out of the closet and find something new to fix instead of the old "chicken in a pot" meal. Enjoy!

2nd Sunday: Kentuckians Get Moving

Kentucky is an amazing state to live in and, despite the depressing statistics rating Kentucky the 7th most obese state in the country, there are organizations who are trying to help us make a change! One of these being the Second Sunday events!



This is much more than event! Second Sunday has been said to be "a vehicle to raise awareness of the need for local infrastructure that promotes a healthy lifestyle in an otherwise sedentary population." All very important when looking at sustainability and real ways of improving health.

Last year there were more than 20,000 people who participated from 101 counties. This year even more counties have signed on for yesterday's 10-10-10 date! WOW, that's amazing!



Kids had a ball!  



A personal tour guide!

As you can see from the pictures and from the website, http://www.2ndsundayky.com/, there are SO many communities involved. Wouldn’t it be great if you could challenge your state to do something similar?



Here in Lexington there were activities from Rockband Wii, Inflatable slides, Zumba, Street hockey, Bike polo, Aerobics, Salsa dancing, Yoga, Pilates, Line dancing, Blood pressure screenings and flu shots. Other counties had group hikes, a memorial 5K, dances and lots of other fun family physical activity opportunities!

 

Bikes were everywhere!

Some folks were creative with their forms of movement.

















Perfect Fall Crock-Pot Meal: Bison Beet Stew

Whew, I knew starting a new job was a big task, but I've had it a little different this time. I went from working in an office at a local college campus to working from home part of the time and working on the road the other. This brings on a slight schedule change. I get to enjoy breakfast more than ever since I don't have to rush off to fight a traffic. When I'm home, I also get to---when I remember---fix a lunch in my own kitchen!

And even dinner has changed a little. Since I have more time in the morning I can get part of dinner started early. For example, I have used my crock-pot more within the past two weeks than in most winters combined. But if you try and read between the lines here you will see that this takes planning! Crock-pots take the cooking part out of the meal but you do still have to plan your meal. So why not let me help you with some of the planning with this recipe!

The beets in this recipe, combined with the tomatoes, create an incredible flavor. I realize that many of you may not be fans of beets but if I could, please let me see if I can change your mind. Give beets a chance! Did you know that beets contain about 17% of the recommended daily folate intake in a just a half cup of cooked beets? They are also contain fiber and researchers believe the red pigment (called betacyanin) in beets might be able to protect against development of cancerous cells and might play a role in reducing the inflammation associated with heart disease. Are you convinced yet?

Bison Beet Stew
Serves 6
Total hands on time: 15-20 minutes


2 cups stewed tomatoes (make sure to use the juice too)
1 small sweet potato, peeled and diced
2 garlic cloves, minced
1 cup of broth (I prefer vegetable but you could use beef broth instead)
8 oz. bison beef stew meat, cut into chunks
1 tsp oregano
2 tsp chili powder
1 tsp salt
1/2 tsp pepper
1 tsp honey

Add all ingredients to your crock-pot/slow cooker and cook on low heat for 6 hours or on high for 3-4 hours or until beef and sweet potato is tender.

1 lb. beets, washed, peeled and cut into small chunks
4 large carrots, peeled and diced
1 tbsp extra virgin olive oil
1 sprig fresh rosemary
2 tsp coarse sea salt
1 tsp black pepper

For the best part of the dish-- the beets, heat oven to 375 degrees and add all vegetables to a large bowl and toss with oil, rosemary, salt and pepper. Roast vegetables for 20 minutes and immediately add to crock-pot and cook on high for another 30 minutes. If you have more time feel free to cook all ingredients longer.