Happy Halloween Weekend!

I LOVE Halloween. What could be better than dressing up in a ridiculous costume and eating delicious treats? Halloween weekend this year happened to fall on the same weekend many on the East Coast saw the first snow of the year. This weekend called for not only treats, but a dish that would warm me up too. I also have been dying to use my new Babycakes Cake Pop maker. Because of the sugar high most feel around this time of year, my kitchen was turned into a bakery for a few days. This week includes a healthy, chili version of the French classic, Ratatouille, and two equally unhealthy treats. It's all about balance! 


 I have had my eye on this dish for a while, and with the weather, it was a perfect weekend to make it. I found the recipe for Ratatouille Chili on Eat Better America, a great recipe site that makes over recipes into healthy ones. 

Ingredients:
2 Tbsp Vegetable oil
1 large eggplant, cut into 1/2 inch cubes
1 large onion, chopped
1 medium bell pepper, chopped
1 clove garlic, chopped
1/2 cup sliced zucchini
3 tsp chili powder
1 tsp chopped fresh basil
1/4 tsp salt
1 can northern beans, drained
1 can whole tomatoes, undrained
1 can (8oz) tomato sauce

1. In dutch oven, or pot, heat oil over medium heat.
Add eggplant, onion,  bell  pepper, and garlic.
Cook until vegetables are crisp-tender.

2. Stir in remaining ingredients, breaking up tomatoes.
Cook about 10 minutes, stirring occasionally, until zucchini is tender. 

Next time I will play around with spices a little bit more, but I definitely plan on making this simple dish again. 

Now for the good part...treats! First up, Halloween cake pops! I used the same pumpkin cake recipe as my last post, but cut it in half. 

First, fill the cake pop maker with batter. Close the lid....

It's like magic!!! Pumpkin cake pop balls! 

My cake pop assembly line. Sticks, cake,  icing, and sprinkles.

For the coating, I melted cream cheese frosting and then added  orange food coloring. 

Cake pops!!

Jack O' Lanterns! 

And finally....Pumpkin roll out cookies! It took me a while to find a pumpkin cookie recipe that could be made into cut-out cookies, but I found one!

Ingredients:
3/4 cup unsalted butter
1/2 cup packed brown sugar
1 Tbsp orange zest
1/2 cup pumpkin puree
1 egg yolk
1 tsp vanilla extract
2 1/4  cups flour
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
pinch of salt

1. In a medium bowl, cream butter, brown sugar, and orange zest.
2. Stir in the pumpkin.
3. Add egg and vanilla, mix well.
4. Sift together flour, cinnamon, ginger, nutmeg, and salt; stir into pumpkin mixture.
5. Chill dough for 30 minutes.

Roll out dough on floured surface.

Cut out cookie shapes. 

And now my favorite part...decorate!!

And enjoy with a glass of milk!! 

A delicious Halloween treat! This recipe makes almost 3 dozen cookies, so plenty to share!

The Perfect Fall Meal

The air is crisp, the leaves are changing color, and haunted forests are in full swing. It is fall! It is time for chili (if you don't have a crazy reaction to the peppers...not fun!), apple cider, pumpkin carving, and football Sundays. I love coming in from a fall run and having something warm and comforting at this time of year. For a warm, fall weekend meal, I went for a twist on an old Italian favorite, butternut risotto. And for dessert, delicious pumpkin cupcakes. 

I have been waiting for weeks to make this recipe, and it was a delicious, creamy success! And it is healthy (always a bonus)! You can find the recipe here at Good Housekeeping.

Butternut Squash Barley Risotto

Ingredients:
1 tbsp margarine
2 shallots, thinly sliced
2 sprigs fresh thyme
2 cups pearl barley
4 cups vegetable broth
2 cups water
1 large butternut squash, cut into 1/2 inch cubes
Salt and pepper
1 ounce (2/3 cup) grated Parmesan cheese
2 tbsp chopped fresh parsley leaves

1.In a skillet, melt 1 tbsp margarine. Add shallots and cook for 2 minutes. Add thyme. Add barley and cook 2 minutes, until toasted.

 2. Transfer to a slow cooker bowl. Add broth, water, squash, and 1/2 tsp salt. Cover and cook on high 3 1/2 to 4 hours until liquid is absorbed.  

3. Uncover and discard thyme. Add Parmesan, 1 tsp salt, and 1/4 tsp black pepper. Stir until cheese melts. 

Enjoy!!

Now for dessert - Martha Stewart's Pumpkin Cupcakes!!

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon coarse salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground allspice
• 1 cup packed light-brown sugar
• 1 cup granulated sugar
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 4 large eggs, lightly beaten
• 1 can (15 ounces) pumpkin puree

1. Preheat oven 350 degrees. Line cupcakes pans, set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside. 


2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree. 

3. Divide batter evenly among liners, filling each about halfway. Bake until toothpick comes out clean, about 20-25 minutes. Let cool completely. 

4. Now it is time for the best part...frosting! I used a basic cream cheese frosting, with cream cheese, powdered sugar, vanilla, and butter. 

And the fall decorations! 

Fall fabulous cupcakes!!!

These cupcakes were amazing! I think the best I have ever made. The cupcakes were enjoyed by many as the treat for my friend's birthday game night on Saturday. A few leftover ones made a perfect sweet ending to a hearty fall butternut squash risotto meal. I love fall!