Vegetarian Thanksgiving Lasagna

Happy Thanksgiving everyone! I can't believe we are already at Thanksgiving and December and the holidays are just around the corner.  I hope that everyone is having a great time with friends and family today and that you all eat some seriously delicious food and enjoy!

I made a Vegetarian Lasagna to have around in honor of Thanksgiving.  My husband is a vegetarian and thanksgiving food is typically not his favorite.  Sure he likes the sides, but the main course is obviously not for him.  So, I tried out this recipe I saw from The Kitchn and it turned out fantastic! I subbed a few different things in so here is my variation:

Vegetarian Thanksgiving Lasagna

Ingredients:
12 no-boil lasagna noodles
1 large butternut squash
1 15 oz can of pumpkin puree
8 oz creme fraiche
1 egg, lightly beaten
1 tsp dried sage
1 tsp salt, plus more
1/2 tsp nutmeg
1/4 tsp cinnamon
2 oz baby arugula/spinach mix
1 lb fontina cheese, shredded
fresh sage leaves
1 cup shredded parmesan cheese

Directions:
1. Heat oven to 375 and lightly grease a few baking sheets.
2. Peel the butternut squash, cut off the ends, and then thinly slice the rest.  Place the slices of squash on the prepared sheets, sprinkle with some salt and bake for 20 minutes.
3. While the squash is baking, in a medium bowl, mix the pumpkin puree with the creme fraiche, dried sage, salt, nutmeg, and cinnamon.
4. In a 13 by 9 inch baking dish, spread a thin layer of sauce.  Place 4 lasagna sheets down then place some butternut squash pieces on top.  Spread more pumpkin sauce over the top, sprinkle 1/2 of the arugula/spinach mix, and 1/3 of the fontina cheese.  Place 4 more lasagna sheets on top and repeat the same process.  Top with the final 4 sheets, more sauce, and the rest of the fontina.  Place some sage leaves over the top and sprinkle with the parmesan.
5.  Bake for 45 minutes.

Enjoy :)

Pumpkin Mousse

Is it still pumpkin season? I'm gonna say yes since it's so weirdly warm this winter that it still sorta feels like fall.  I mean, I just went for a run and got way to sweaty for this time of year.  Also, I got really cute cold weather running gear for Hanukkah and I can't even wear it since it's too warm!  I know I shouldn't complain.  I love that there is no snow and that I can still make pumpkin things.  What more could a girl ask for?  

I was playing around with the idea of a pumpkin-like pie but without the pie crust.  I found a recipe for a pumpkin mousse and I just loved that idea!  So, that is what I am sharing with you today!  

Today is also a pretty exciting day for me (besides the pumpkin mousse).  I have a lunch date with Bri's Aunt to talk about a wedding shower and then I have a dinner date with Bri's whole family to celebrate his and his twin's birthdays!  I get to go to Cheesecake Factory and Portillo's...all in one day!  This is why I went for a 5.75 mile run this morning.  Gotta prepare myself for all the delicious eating!  

Pumpkin Mousse

(adapted from Pastry Chef Online)

Ingredients:

1 cup sugar

1/4 cup water

2 1/2 cups heavy cream, divided

1 15 oz can pure pumpkin (not pumpkin pie filling)

1 tbsp honey

1/2 tsp sea salt

1 tsp cinnamon

pinch of nutmeg

pinch of cloves

1 tsp vanilla

Directions:
1. In a saucepan, heat the water and sugar until boiling.  Continue to boil until the sugar has deeply caramelized.  Once this happens, immediately remove it from the stove and pour in 1 cup of the heavy cream and stir to combine.  Pour this mixture into a metal bowl.
2. Add in the pumpkin, honey, salt, cinnamon, nutmeg, cloves and vanilla.  Cover with a sheet of plastic wrap and place in the fridge to chill for at least 1 hour.
3. Pour the rest of the heavy cream (1 1/2 cups) into a metal bowl and beat until stiff peaks form.  Pour 1/3 of this mixture into your cold pumpkin mixture and beat to combine.  Then pour the the rest and use a spatula to fold in the cream until no white streaks remain.
4. Place back into the fridge to keep cold, or serve!  I served mine with a little whipped cream on top!

Enjoy :)

Pumpkin Chai Cupcakes

So yesterday I ran a marathon.  I can't believe I get to say that now!  I completed the Bank of American Chicago Marathon.  My toes really hurt right now, but I am so excited and proud of myself.  My finishing time was 4 hours and 37 minutes and I ran the entire time at about a 10 minute mile pace.  I walked through water stations and stopped for the bathroom, but other than that, I ran the entire freaking thing.  It was so cool.  If you want, check out my thoughts on this whole thing here: My First Marathon.

And here are some of the highlights from yesterday!

Ready to start!

13 miles in!

DONE! 

One refreshing beer...that I had 4 sips of

My running buddy Jana and our metals! 

I was so nervous going into this weekend, that I baked cupcakes for no reason at all.  I just needed something to do.  However, now I am really happy that I did because these Pumpkin Chai Cupcakes are super delicious and a well-deserved treat after the 26.2 miles I ran yesterday.  Make these delicious cupcakes for a yummy fall treat!

Pumpkin Chai Cupcakes (I call them Chumpkin Cupcakes)
adapted from (The Kitchn)

Ingredients:
Chai Syrup:
1 cup water
6 tbsp sugar
4 chai tea bags
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
Cake:
2 1/2 cups flour
2 1/2 tsp baking powder
1 1/2 tsp cinnamon
1 tsp ginger
1/2 tsp pumpkin pie spice
1/4 tsp cloves
1 cup brown sugar
1/2 cup sugar
3/4 cup + 2 tbsp canola oil
4 eggs
3 tbsp chai syrup
1 tsp vanilla
15 oz pumpkin puree (plain)
Frosting:
1 cup unsalted butter, at room temperature
2 1/2 cups powdered sugar
2 tbsp chai syrup
1/2 tsp vanilla

Directions:
1. To make the chai syrup:  Place water, sugar, spices, and tea bags in a medium saucepan.  Stir and bring to a rolling boil.  Lower heat and let simmer for about 10 minutes or until water is reduced and you have a syrup texture.  Remove tea bags and place syrup in a container.  Place in fridge until cool.
2. Preheat oven to 350 and place cupcake liners in your cupcake pan.  I made regular cupcakes and mini cupcakes.
3. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, ginger, pumpkin pie spice, and cloves.  In a large bowl, place brown sugar, sugar, and canola oil.  Beat until well combined.  Beat in eggs, chai syrup, and vanilla.  Slowly add in the flour mixture until just combined.  Stir in the pumpkin puree until combined.
4. Fill cupcake wells about 2/3 full.  For regular cupcakes bake 20-23 and for mini cupcakes bake for 15-18 minutes.  An inserted toothpick should come out clean.  Let cool before frosting.
5. To make the frosting, beat butter until whipped and then beat in the powdered sugar, chai syrup and vanilla.  Beat until well combined and frost!

Enjoy :)

Roast Your Own Pumpkin Creme Brulee

I have been very busy with school and I am loving every minute of it.  This past week I started to teach triangle similarity and how to write proofs and it was fun to see the kids really getting it.  In fact, in honor of Halloween, I had a relay planned where students had to complete so many problems correctly in order to earn their halloween candy.  I think this is sort of ridiculous, but offering candy as a reward made those kids work harder than ever.  It was great to see them really working hard and really doing great work!  It was a fun halloween and a great way to celebrate the holiday with math!

Speaking of Halloween, I also roasted my own pumpkin for the first time!  I ended up with enough pumpkin puree from my pie pumpkin to make pumpkin creme brûlée and a pumpkin pie.  Then I also roasted the seeds to have as a snack!  Here is my recipe for pumpkin creme brûlée.  It was absolutely delicious.

Roast Your Own Pumpkin Creme Brulee
(adapted from Food Network)

Ingredients
1 pie pumpkin
1 1/2 cups heavy cream
1/2 cup skim milk
1/4 tsp cinnamon
a few pinches nutmeg
1 pinch cloves
1 pinch ginger
4 egg yolks
1/2 cup sugar
1/4 cup puree
extra sugar for the topping

Directions:
1. To roast the pumpkin: cut the thing in half, take the seeds out, and place both halves face down on a baking sheet, cover in foil and place in the oven at 350 for 90 minutes.  When done and cool, scoop out the pumpkin and puree in the food processor.  Place in container and place in fridge until ready to use.

2. Preheat oven to 300 degrees.
3. In a medium saucepan, place the cream, milk, cinnamon, nutmeg, cloves, and ginger.  Place over medium heat until just simmering.
4. In a medium bowl, whisk egg yolks with the sugar.  Slowly incorporate the cream mixture and then whisk in the pumpkin.  Pour into ramekins and place ramekins into a 13 by 9 inch pan.  Fill the pan with water until about halfway up the ramekins.  Place in oven and let cook for about 40 minutes.  Mixture should wobble, but be firm around the sides.  Wrap each ramekin in plastic wrap and place in the fridge to cool for at least 2 hours.
5.  When ready to serve, take out the ramekins, sprinkle sugar over the tops and toast with a small kitchen torch.

Enjoy :)

Oh, and hear are a few gems from my little halloween celebration :).  Lauren and I were cereal box characters, Caryn was rocking the guess who costume, and Brian went with an old favorite: Batman!

Foodie Friends Friday: Natural Living Mama

This week, Foodie Friends Friday is back with some great prizes from Natural Living Mama!  Amanda will be giving away two homemade Coffee Sugar Scrubs and one homemade Honey Sugar Scrub!  Just follow the rules and link up your recipes!  This week I am linking up Peppermint Brownies, Baby Blue Chocolate Donuts, and Cinnamon Sugar Pumpkin Spice Donuts!

Last week Foodie Friends Friday was sponsored by KC Ornaments and here were the winners:

And here are the winner's from last week's party!

Most Votes:

1. English Muffin Bread

2. Lemon Sunshine Cake

3. Chile Verde

Most Clicked:

1. Snickers Apple Salad

2. Kahlua Brownies

3. Green Chile Casserole

Enter below and you might be a lucky winner of some Christmas Ornaments!!

But first, here are this week's co-hosts:

Foodie Friends Friday http://www.foodiefriendsfriday.com

Tracy at Busy Vegetarian Mom http://www.busyvegetarianmom.com

Robyn's View http://www.robynsview.com

Marlys at This and That  http://marlys-thisandthat.blogspot.com/

Lois at  Walking on Sunshine http://walkingonsunshinerecipes.com

Michelle at  From Calculus to Cupcakes http://www.fromcalculustocupcakes.com

Cynthia at Feeding Big  http://www.feedingbig.com

Jodie at Binomial Baker http://www.binomialbaker.blogspot.com

R Dawn at Spatulas on Parade http://www.spatulasonparade.blogspot.com

Angie at A lil Country Sugar http://www.alilcountrysugar.blogspot.com

Jutta at HungryLittleGirl http://www.hungrylittlegirl.com/

Kelly at http://www.adornedwell.blogspot.com/

Cindy at Cindy's Recipes and Writings: : http://www.cindysrecipesandwritings.com 

Joanne at Winelady Cooks: http://www.wineladycooks.blogspot.com

Marlene at Nosh My Way: http://www.noshmyway.com

Ericka at http://www.chefpickykid.com

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Baked Pumpkin Donuts

I am considering signing up for an official half marathon.  I am super nervous about this, but it's something that I really want to do at some point.  

A few years ago, my best friend Caryn got me hooked on running.  Since then, I have made it part of my lifestyle and it has been great.  I love running outdoors and enjoying the sights and weather around me.  I also love how when I run, I can feel way less guilty about trying all the treats I love to bake.  And, since it is getting cold old, I have been running less and baking more...

So, as the holidays approach, I am considering signing up for a half marathon as a way to fulfill my goal and motivating myself to get back into a solid running schedule in the spring.  

Speaking of baking all the time...my most recent baking adventure was more donuts! I LOVE my mini donut pan.  When I purchased it, I was a tiny bit skeptical about how much I would use it.  However, after making donuts, successfully, three times, I am in love and feel no regrets.  This pan is fantastic!  Baked donuts are a great treat for breakfast, snack, or dessert.  These donuts were made because my friend Lauren love pumpkin and they were for her!  I found a great recipe for baked pumpkin donuts coated in cinnamon sugar and I got to work! 

Mini Baked Pumpkin Donuts with Cinnamon Sugar (adapted from Blue Eyed Bakers)

Ingredients:

1 3/4 cups flour

1 1/2 tsp baking powder

1/2 tsp salt

1 tsp (heaping) cinnamon

1/2 tsp nutmeg

1/2 tsp pumpkin pie spice

1/4 tsp cloves

1/3 cup canola oil

1/2 cup brown sugar

1 egg

1 1/2 tsp vanilla

3/4 cup pumpkin puree

1/2 cup milk

For the Coating:

1/2 cup unsalted butter, melted

2/3 cup sugar

2 tbsp cinnamon

Directions:

1. Preheat oven to 350 and lightly grease a mini donut pan. This recipe makes about 36 mini donuts.

2. In a large bowl, whisk the flour, baking powder, salt, cinnamon, nutmeg, pumpkin pie spice, and cloves. 

3.  In another bowl, beat the brown sugar, egg, vanilla, pumpkin and milk.  Beat in the dry ingredients until just combined.  Fill the donut pan up to the top and bake for about 10 minutes.  Let cool.

4.  To coat the donuts, mix the sugar with the cinnamon in a bowl.  Then, dip the donuts in the melted butter and toss in the cinnamon sugar.  Continue with all the donuts.  

Enjoy :)

Foodie Friends Friday: Christmas Ornaments

This week, Foodie Friends Friday is all about Christmas!  You can win some amazing Christmas ornaments from KC Ornaments.  Just follow the rules and link up your recipes!  This week I am linking up my super fun Gingerbread House, amazing Goat Cheese Cheesecake with Cranberry Sauce, and Maple Pumpkin Souffles!

Last week Foodie Friends Friday was sponsored by Honey Locust Hills and here were the winners:

And here are the winner's from last week's party!

Most Votes:

1. Kissed Gingerbread Cookies

2. Salted Caramel White Chocolate Cheesecake

3. Egg Nog Cupcakes

Most Clicked:

1. Kissed Gingerbread Cookies

2. Cinnamon Sugar Donut Bites

3. Egg Nog Cupcakes

Enter below and you might be a lucky winner of some Christmas Ornaments!!

But first, here are this week's co-hosts:

Foodie Friends Friday http://www.foodiefriendsfriday.com

Tracy at Busy Vegetarian Mom http://www.busyvegetarianmom.com

Robyn's View http://www.robynsview.com

Marlys at This and That  http://marlys-thisandthat.blogspot.com/

Lois at  Walking on Sunshine http://walkingonsunshinerecipes.com

Michelle at  From Calculus to Cupcakes http://www.fromcalculustocupcakes.com

Cynthia at Feeding Big  http://www.feedingbig.com

Jodie at Binomial Baker http://www.binomialbaker.blogspot.com

R Dawn at Spatulas on Parade http://www.spatulasonparade.blogspot.com

Angie at A lil Country Sugar http://www.alilcountrysugar.blogspot.com

Jutta at HungryLittleGirl http://www.hungrylittlegirl.com/

Kelly at http://www.adornedwell.blogspot.com/

Cindy at Cindy's Recipes and Writings: : http://www.cindysrecipesandwritings.com 

Joanne at Winelady Cooks: http://www.wineladycooks.blogspot.com

Marlene at Nosh My Way: http://www.noshmyway.com

Ericka at http://www.chefpickykid.com

Kiera at http://www.lusciousdelights.blogspot.com.au

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Maple Pumpkin Souffles with Maple Whipped Cream

If you are ever in St. Louis, you need to go to Jilly's Cupcake Bar & Cafe.  I have been to St. Louis a ton and I can't believe that I just went for the first time!  They were winners on Cupcake Wars and they have been ranked one of the best cupcakes in America on The Daily Meal.  Bri and I went there for lunch and had food as well as cupcakes.  Everything was amazing, but beware, the cupcakes are gigantic! I was amazed at how big they were.  However, the cake and frosting is surprisingly light.  Somehow I managed to devour the entire thing.  We got the Reese's Chunkage and Peppermint Stick.  It was crazy good.

Now, I know that October is way over, but today's recipe is sort of like a flashback.  During October, I went a little pumpkin crazy.  I love pumpkin and so I made a ton of stuff with it.  However, I still had one can of pumpkin left over and so today's recipe had to happen.  The "future teachers" were told that we should treat ourselves in some way after the recruitment fair.  My mind immediately traveled to dessert.  I came home and Casey and I made Pumpkin Souffles and then topped them with maple whipped cream.  This recipes is really good, super simple, and amazingly light (sort of like those cupcakes).  I guess they our on my mind because I love little treats that don't make you feel absolutely terrible after you eat them.  In fact, these pumpkin souffles could be a breakfast item.  They have no flour and use light maple syrup instead of sugar.  Crazy right?  You have to try these!

Pumpkin Souffle (adapted from Serious Eats)

Ingredients:
4 eggs, separated
3/4 cup pumpkin puree
3 tbsp light maple syrup
pinch of nutmeg
pinch of salt
3/4 cup heavy whipping cream
2 tbsp maple syrup

Directions:
1. Preheat oven to 375 and lightly grease 6 6 oz ramekins.
2. In a large bowl, beat the egg yolks, pumpkin, and maple syrup.
3.  In a separate bowl, beat the egg whites until soft peaks form.  Mix a heaping spoonful of the egg whites into the pumpkin mixture and stir to combine.  Then pour the pumpkin mixture into the egg whites and, using a spatula, fold gently until just combined.  Divide the batter amongst the ramekins.
4.  Place ramekins on a baking tray and place in oven.  Immediately reduce heat to 350 and bake for 25 minutes.
5.  While they are baking, in a large bowl, beat the cream until stiff peaks.  Mix in the maple syrup.  Top finished souffles with the whipped cream.

Enjoy :)

Fun with Greek Yogurt

Today is Sunday and I have to get ready to go back to school.

This break has been so nice and much needed.  After all the Thanksgiving festivities and Black Friday shopping, I also got to go freeze my toes off at the Northwestern v. Illinois game.

Then, I got to help decorated Bri's Mom's Christmas tree. So pretty!

Also, of course, I indulged in a lot of awesome frozen yogurt with my friends and family.

Yogurt is quickly becoming one of my favorite treats.  I have done a little experimenting lately with yogurt and made some yummy and healthy snacks.  For both of these little treats, I used Chobani Greek Yogurt.  Today I am sharing pumpkin yogurt and peanut butter yogurt.  I am pretty sure that these would make awesome frozen yogurt options.  If only I had my ice cream maker at school!

Pumpkin Spice Yogurt

Ingredients:
3/4 cup non-fat plain greek yogurt
3 tbsp pumpkin puree
1 tsp vanilla
2 tbsp agave nectar

Directions:
1. Stir everything together.  Add more pumpkin or agave to taste.  Enjoy!

Peanut Butter Yogurt

Ingredients:
3/4 cup non-fat plain greek yogurt
2 tbsp creamy peanut butter
1 tsp vanilla
2-3 tbsp honey
Toppings: I used mini m&ms, but oreos, reeses, chocolate chips, etc would work well too!

Directions:
1. Mix the yogurt, peanut butter, vanilla and honey together.  Add more honey or peanut butter to taste. Top with toppings or enjoy as it is!

Enjoy :)

Foodie Friends Friday Thanksgiving Party

For this Foodie Friends Friday, come link up some of your favorite Thanksgiving recipes! This is going to be such a great way to share good ideas, plus you have the chance to win one of three prizes from three different sponsors! I'm linking up my favorite Pumpkin Pie with Gingersnap Crust , a great Butternut Squash Pie and my favorite Carrot dish.

Last week, two lucky winners won great items from our sponsors, Home Matters First and Adorned Well.

And here are the winner's from last week's party!

Most Votes:

1. Pumpkin Oatmeal Cookies

2. How to Can Apples

3. Pumpkin Pie Martini

Most Clicked:

1. Cabbage Rolls Redone

2. Pumpkin Oatmeal Cookies

3. Veggie'd Meatloaf

This week is sponsored by ArtisEverything, KraftiesbyKasey, and Sageandkai.  You can win a coaster set, a Thanksgiving plaque, or a table runner.  All perfect for Thanksgiving!

But first, here are this week's co-hosts:

Foodie Friends Friday http://www.foodiefriendsfriday.com

Tracy at Busy Vegetarian Mom http://www.busyvegetarianmom.com

Robyn's View http://www.robynsviewathome.blogspot.com

Marlys at This and That  http://marlys-thisandthat.blogspot.com/

Lois at  Walking on Sunshine http://wifeofthecolonel.blogspot.com/

Lindsey at Family Food Finds  http://www.familyfoodfinds.com

Michelle at  From Calculus to Cupcakes http://www.fromcalculustocupcakes.com

Cynthia at Feeding Big  http://www.feedingbig.blogspot.com

Jodie at Binomial Baker http://www.binomialbaker.blogspot.com

R Dawn at Spatulas on Parade http://www.spatulasonparade.blogspot.com

Angie at A lil Country Sugar http://www.alilcountrysugar.blogspot.com

Jutta at HungryLittleGirl http://www.hungrylittlegirl.com/

Ericka at Chef PickyKid and Me http://www.chefpickykid.com

Kelly at http://www.adornedwell.blogspot.com/

Cindy at Cindy's Recipes and Writings: : http://www.cindysrecipesandwritings.com 

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