This post updated Oct 2015 as part of the #ThrowbackThursday photography project where I add better photos to already delicious recipes!
I can’t believe Thanksgiving is already next week! That means Christmas is just around the corner and then it’s a brand new year, with brand new adventures for the Godfather and I – the first being the birth of our daughter, expected in early January.
That brings me to a very IMPORTANT ANNOUNCEMENT: I will be going on maternity leave December 19th and plan to return to work in February. The blog will remain active so I can share pictures, recipes (you didn’t think I could stay out of the kitchen completely did you?), and whatever other little random tidbits. There may even be one or two special guests making an appearance! You have no idea how difficult the thought of going on maternity leave is for me. Those of you who know me personally know that I am entirely too Type A to sit still for long and the thought of not working up until the minute I am in active labor stresses me out a bit! BUT, we will have 6 additional family members coming in to visit for Christmas, and I am realizing I need to be judicious with my energy expenditure towards the end of the pregnancy so I don’t end up on bed rest and Miss A can stay put until her due date (give or take a few days, but preferably not too many as the Godfather’s birthday is also in early January and I’d be happy if they didn’t share a day).
I’d also like to take a moment to say “thank you” right now since I think my next post won’t be until after Thanksgiving (hooray leftovers!). Thank you for reading this blog, thank you for supporting my little cottage bakery business, and thank you for joining me on this beautiful adventure. I am blessed every day because of the wonderful people I’ve met, the experiences I’ve had, and the new friends who have entered my life. You’re wonderful! Let’s cook and eat and learn together for a long time to come!
Now on to the food! I’ve been holding out on sharing this recipe for a year. One whole year where it sat, neglected, as a lonely word file in the Goodie Godmother recipe folder waiting to see if it would become a seasonal menu item, a blog post, or just a recipe in my collection. Sometime last spring, I realized that this was meant for a fall blog post because 1. biscuits are best fresh out of the oven, with the tiniest smear of butter or honey, or served alongside farm fresh eggs and 2. it’s a lovely simple recipe that is too good not to share.
What I like about these biscuits is that they have a nice blend of flavors, the pumpkin blends beautifully with the nuttiness of the browned butter and just a hint of spice at the end. They would make a beautiful addition to the bread basket at a holiday meal!
Savory Pumpkin Biscuits
- 2⅓ cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 1.5 teaspoons salt
- ⅓ tsp chipotle pepper
- 2 tablespoons packed brown sugar
- 6 tablespoons cold browned butter
- 1 cup pumpkin puree
- ⅓ cup buttermilk
- Heat oven to 400°F.
- Line a baking sheet with parchment paper or a silicone mat.
- In a food processor, combine the flour, baking powder, soda, salt, cayenne pepper, and brown sugar. Pulse a few times to blend thoroughly.
- If you do this by hand, stir all ingredients together to make sure they are blended thoroughly.
- Cut the butter in small pieces and lay on the flour mixture. Pulse about 5 or 6 times, until the butter is well incorporated. Or, work in with a pastry blender or fingers. Don’t over-blend.
- In a small bowl, combine the pumpkin puree and buttermilk.
- In a large bowl, combine the dry ingredients and pumpkin mixture, mixing just until moistened.
- Turn out onto a lightly floured surface and knead 3 or 4 times, just until the dough is smooth. Pat out into a circle about ½- to ¾-inch thick and cut out with biscuit cutters or round cookie cutters.
- Arrange on the prepared baking sheet. Bake for 11 to 16 minutes, until the bottoms are browned. Cooking time will vary depending on the size of cutter used.
This post was updated September 2015 as part of the #ThrowbackThursday photography project where I add delicious new photos to older blog recipes. Enjoy!
It’s the weekend and we shall all celebrate with breakfast! Hooray! Being that the Godfather is not a morning person and, if I’m up really early in the morning I’m usually working, weekday breakfasts are on the simple side. Come the weekend though… oh, the lovely weekend… breakfast is an event! (more…)
The photos in this recipe were updated 6/18/2015 as part of the #ThrowbackThursday photography project. Pictures were shot in natural light using a Canon 40D with either a 50mm/1.8 lens or a 100mm macro. Original photo was taken on a phone… scroll down to the bottom of the post see the totally embarrassing original photo.
I just realized that I have only shared one sweet recipe on this blog! It’s only been in existence a short time, but the oversight seems almost inexcusable given how much I joke that I’m up to my elbows in sugar all the time. No matter though… we can fix this! And we can justify that this is really not even bad for you (because it isn’t) and it makes the house smell heavenly, like waking up in a chocolate shop.
This post updated Sept 2015 as part of the #ThrowbackThursday photography project where I add delicious new photos to already tasty recipes.
This past year, I had the pleasure of meeting a lovely group of similarly culinary-minded ladies (and gentlemen), through a Facebook group. From time to time, the members of the group get together to share food, recipes and a few good laughs. I attended one of these events recently, but instead of just bringing a Goodie Godmother dish (no recipe sharing there!), I decided to try my hand at modifying a pinterest recipe I found not too long ago for a savory stuffed bundt cake so that I could share the recipe! (more…)
Breakfast is a happy meal! For me, breakfast has a lot of memories attached. I remember the bustle of weekday breakfasts growing up with my mom trying to prepare three girls for school and send my dad off to work. Weekend breakfasts for the family that always included a crazy variety of items. If we had eggs, my dad would have his over easy, put ketchup on them and chop everything up and dunk toast in it.
The Godfather and I have our own little breakfast tradition. During the week, we make it a point to try and have breakfast together, even if it’s quick, and on the weekends we make a production out of preparing our morning repast. There’s always coffee – Cuban coffee or French Press – and something fun to eat, which never includes just “breakfast standards” without some sort of twist. Sometimes it isn’t even “breakfast” food at all!
Between a mid-week grocery stop and our CSA box, we found ourselves with an abundance of salad mix and I decided I really needed to figure out a way to incorporate salad into breakfast because it’s been too chilly at night to inspire me to make dinner salads. This salad was not originally intended to be a blog post, so there aren’t many pictures, but it was just too good not to share! As the Godfather would put it, “It’s not just breakfast, it’s breakFEAST!”
Inspired by Nigella’s Breakfast Salad
- 4 cups salad mix
- 4 slices of bacon
- 1/4 onion, diced
- 1/2 tomato (I didn’t have this on hand, but would have added one if I did)
- 2 eggs
- 1 tsp whole grain dijon mustard
- 1 tsp maple syrup
- 1 tbsp neutral-flavored oil
- 1 tsp balsamic vinegar
- dash of salt
- Place onion in a cool skillet. Cook over medium low heat, turning occasionally until desired crispness. Add onions to the skillet about mid-way through the cooking process.
- While the bacon is cooking, whisk mustard, maple syrup, oil, vinegar and salt (if desired) in a small bowl to make the dressing.
- Drain the bacon on a paper towel, set aside the onions, and increase the heat to medium and cook both eggs to desired done-ness.
- In a large bowl, toss the salad mix, tomato, dressing and onions. Divide between two plates
- Cut the bacon into bit-size chunks and sprinkle evenly over both salads.
- Place one egg over each salad and serve immediately.