Hello, happy halloween! Hope everyone had a great weekend.
Did anyone dress up this weekend or celebrate? I went out on Saturday for halloween and dressed up as a cabaret girl…
It was a pretty fun costume! You should have seen that wig on me before I pinned the bangs to the side. Bangs and I do not go together that is for sure.
Did anyone hand out candy? Mer and I bought some candy over the weekend at Target but we (well probably me) already ate most of it and we didn’t have any trick or treaters anyways. We live in a pretty college heavy ‘hood so I wasn’t really expecting any–seeing as how I already ate most of it.
Mer and I were talking the other day about how we used to trick or treat with pillowcases since they held a ton of candy and we would spend so much time trading candy after we went trick or treating. Looking back it is kind of funny how fun we thought trading candy was. My cousin and I always went trick or treating together when we were little and our trading would go on foreverrrr. There was also this one house we always went to because they gave out what we thought was such crappy stuff and we just wanted to see what they would have every year (I think they were dentists but I’m not sure if we actually knew that or made it up). I remember getting a paper bag with jokes on it one year and another year they gave out pennies wrapped in tin foil (random!).
My parents didn’t really monitor how much candy I ate either. I remember I would eat a ton right away…and usually ended up throwing out the crappy stuff once I ran out of chocolate. I always ran out before my brother though…he never was a big fan of candy so I usually ate a lot of his too. Or I would make him trade all of his good stuff to me and he usually would…that’s just one of the perks of being a bossy older sister.
As you might have seen yesterday, it is soup week so I have a soup recipe for you. But I also promised the pumpkin doughnut recipe so I’m going to give that too. Especially since it is halloween!
First up, pumpkin doughnuts! The recipe for these is really easy…
Pumpkin Doughnuts with Maple Frosting
makes 6 doughnuts
1 3/4 cups all purpose flour
1 1/2 t baking powder
1/2 t salt
2 t pumpkin pie spice
1/2 cup sugar
3 tablespoons butter
1 t vanilla
1/4 – 1/2 cup buttermilk
1/2 cup pumpkin puree
1/2 package light cream cheese (I am not sure how many ounces and am too lazy to get up and check but I’m guessing 4 ounces)
1 T maple syrup
2 T butter
1-2 cups powdered sugar (I used a little over 1 cup but I usually use less than recipes call for as I don’t like the frosting to be super sweet so figured I should give a variation on this)
1 t vanilla
Preheat oven to 400. Whisk together all wet ingredients (butter, egg, vanilla, buttermilk, pumpkin) In a separate bowl, combine all dry ingredients. Make a hole in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients, and stir them around the bowl until the mixture is well combined. The batter will be fairly thick. Pour into a doughnut pan and bake for 12-15 minutes, or just until the donuts are cooked through.
Make the frosting while the doughnuts are cooking. Just dump all the ingredients in and combine (you might want to use a mixer since you are using cream cheese).
I usually take the doughnuts out of the pan right away since I had a bad experience once where I waited and they stuck to the pan. I use a rubber spatula and have found this is the easiest way to remove the doughnuts. Remember not to use a knife on a nonstick pan because it will scratch! My mom and I recently discovered how many people don’t know that you can’t use metal on nonstick—so I thought I would share just in case .
Wait until the doughnuts cool, frost and serve. I added candy corn to the top for a festive flair, but I know many people don’t like candy corn, so you could use sprinkles, m&m’s, or just leave plain!
Next up, chicken chili! I have been wanting to make chicken chili for awhile and the thought of needing recipes for the upcoming soup week finally gave me the push to make it. I read a bunch of recipes and they were pretty similar–but I noticed that some called for heavy cream which I didn’t think was necessary. A lot also called for onions and I contemplated not using an onion anyways since I’m not a huge fan of chunks of onion in stuff unless it is in french onion soup (ohhhh some foreshadowing at it’s not at all finest).
Anyways, you can add an onion to the ingredients if you want, but I think it tasted great without it.
White Bean Chicken Chili
2 garlic cloves, diced or crushed
2 cans total of jalepeno peppers and green chilies–jalapeno’s will be hotter so use 1 and 1 for a spicy taste, or if you don’t like too much heat, use 2 can’s of green chilies (that’s what I used) but you are using a total of 2 4-ounce cans
1 T cumin+ extra for chicken
2 t oregano (dried) If using fresh, increase the amount
1 t pepper
16 ounces of chicken broth
8 ounces milk or milk substitute (for extra creaminess)
3 cups chopped chicken
3 cans white beans-you could use a combination if you want, I used all cannellini. I also pureed one full can to make the soup creamier
For serving: Sour cream (or greek yogurt), cheddar cheese, salsa and tortilla chips as desired
Directions: First you are going to want to cook the chicken. You could do this in the soup pan if you want to, but I decided to bake mine first and then add to the soup. If you do cook the chicken in the soup pan, you will want to use a tablespoon or so of oil to cook. I topped the chicken with a little bit of salt and a lot of cumin and baked at 350 for about 40 minutes.
While the chicken was baking, I combined all the other ingredients and simmered on the stovetop (really easy!). Then once the chicken was done, I added that to the pan. I let the soup cook until it came to a boil and then reduced to a simmer and served hot! I added some Food Should Taste Good multigrain chips (best chips ever) and some fresh salsa for serving.
This chili was so easy to make and I love the flavors of the cumin and the green chilies that really came through. Mine really wasn’t spicy at all, so if you are looking for it to be a bit spicier, make sure you use the jalapeno’s.
I’m sorry the soup pictures suck horribly (well the doughnut pics are pretty bad too). I promise I’m going to figure out a lighting solution now that I never ever cook or photograph with actual sunlight. Soup already doesn’t photograph very well, so the combo of soup + no lighting is pretty bad.
Don’t let the bad pics scare you away though, because this really is a great soup and would be a great weeknight meal to have on hand! I ate for a few nights in a row and have a bunch frozen in individual tupperwares ready to go for lunch or dinner in the upcoming weeks.
Off to bed, this has seriously been the busiest Monday ever. Hope everyone had a great halloween!