Ah, bread. One of my favourite things to eat. I totally realize that pumpkin is usually reserved for those lovely cool, fall nights. Not in this house! Especially when my Secret Recipe Club assignment came in, and I started looking. Many great recipes can be found at My Whole Food Family . I really went back and forth this month trying to decide what to make. The crummy weather sealed my decision to make this lovely fall bread . A few of my other options, looked absolutely delicious too. I wavered between Anzac Biscuits, which would have been lovely as my blog assignment hails from Australia. Christmas Rice Salad would be a nice addition to any dinner, and although it has Christmas in the title, it would make a great side form a summer BBQ as well. My daughter voted for the Nutella Brownie Bites which will definitely be happening sometime in the future. The bread really was an excellent choice though, even hubby (who thinks there is an excess of pumpkin recipes in this house) admitted that it was really delicious. Warm from the bread machine, with a bit of butter and a side of soup made for a simple lovely cold weather dinner.
1 Tbsp. melted butter
1/2 cup mashed pumpkin
1 tsp. salt
1 Tbsp. brown sugar
1 cup wholemeal flour
2 1/2 cups white bread flour
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 Tbsp. dry milk powder
1 1/4 tsp. instant dried yeast
- Place ingredients in bread machine in order listed. Start on basic cycle.
- Eat and enjoy!
Hi guys! After a full and very busy fun weekend, I also now get to share with you this month’s round up of The Secret Recipe Club! An always fun portion of the month. This month I absolutely loved my assignment. I had the pleasure of perusing Table for Seven ! I pinned more than my fair share of recipes, and I am sure eventually I will get around to making at least a few more of them. Some of my possibles ranged from Chicken Taco Egg Rolls all the way to Cookie Dough Brownies . Yes, I had appetizers, desserts, and everything in between picked as maybes. What did I make. Not surprisingly, I chose scones, because I love them, and these ones had mini chocolate chips, which I also love. A lovely afternoon treat for the family, that came together quickly and had the whole family’s seal of approval. So without further ado, I bring you Chocolate Chip Scones
- 2 cups flour
- 2 TBSP sugar
- 1 TBSP baking powder
- 1/2 tsp salt
- 6 TBSP butter
- 1 egg
- 1/2 cup milk
- 1/2 cup mini chocolate chips
- for topping:
- 1 TBSP milk
- sprinkling of coarse sugar
- Combine first 4 dry ingredients. Cut in butter until mixture is crumbly. You don’t want any butter left, bigger than a green pea. Stir in egg and milk with fork until just combined. Then chocolate chips.
- Using hands form into a disc about 1 1/2 inches thick, using your hands to fold any flour that has not quite mixed in.
- Place on greased baking dish. Brush with 1 Tbsp. milk, and sprinkle with sugar. Cut into 8 equal sized triangles.
- Bake for 10 minutes at 350 degrees.
- Eat and enjoy!
It’s time for a special edition of The Secret Recipe Club ! This round the whole club is getting together to get you ready for the summer. That is right, you will find all your picnic and BBQ needs in the recipes below. And what does every BBQ need. Well obviously dessert, that is a must for any function, but also no BBQ is complete without Potato Salad . Yes, potato salad is an absolute must. I was assigned Dancing Veggies , a lovely little blog. From the title alone, I new I would be picking a side dish, often the hardest part of a meal to plan. With plenty of recipes to choose from, German Chocolate Brownies , Green Bean Salad , possibly some Sour Red Cabbage . But I thought the basic potato salad recipe would be best, because that is something every house needs. This recipe turned out to be just perfect. Don’t change a thing!
- 2.5 lbs white or butter potatoes, halved
- 4 eggs, hard-boiled
- 1 Vidalia onion, chopped
- 2 tbsp yellow mustard
- 1/2 cup olive oil based mayo
- 1 tbsp pickle juice
- generous amounts salt and pepper
- 1/2 tbsp paprika
- Boil potatoes, in a large pot of salted water. Drain, when tender, and rinse with cold water. Place in serving bowl, with peeled and chopped hard-boiled eggs, and onion.
- Combine mustard, mayo, S&P and pickle juice. Fold into potato mixture. Top with paprika. Refrigerate.
- Eat and enjoy!
The Secret Recipe Club time again. The club where we all get assigned a specific blog, and make something lovely to eat. This month I was assigned Simple and Savory. I decided to make something just that, Zucchini Chips. Although there are many more delicious looking recipes, even a few sweets, this looked like exactly something my family would enjoy. Plus, side dishes can just be one of the hardest ways to be creative. Salad, baked potatoes, or peas are all to common. So this one added a fun twist to our side dishes on burger night.
- 1 medium zucchini sliced thin using a mandolin slicer
- parchment paper
- 2 tablespoons olive oil
- 1 clove garlic
- salt (we added this)
- Pre heat oven to 400 degrees. Line cookie sheet with parchment paper.
- Combine oil and garlic, brush half on parchment paper. Lay out zucchini on parchment. No overlapping! Brush remaining oil on top of zucchini.
- Bake for 8 minutes on each side. (16 minutes total, flip halfway through).
- Sprinkle with salt before serving.
- Eat and enjoy!