Pumpkin Whoopie Pies

My fellow co-worker Sarah brought in these deliciousally little pumpkin cookies today at work, that kind look like ice cream cookies. Even though I started my diet today I had to try one, they looked too good to pass up.

I’m so glad I did because they were wonderful! I asked her for the recipe, which comes from the Martha Stewart website. I’m planning on making these for Thanksgiving dinner this year. I know they will be a hit for my niece and nephews.

Pumpkin Whoopie Pies with Cream-Cheese Filling
Makes 12 whoopie pies

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons ground cinnamon
1 tablespoon ground ginger
1 tablespoon ground cloves
2 cups firmly packed dark-brown sugar
1 cup vegetable oil
3 cups pumpkin puree, chilled
2 large eggs
1 teaspoon pure vanilla extract

FOR THE CREAM-CHEESE FILLING
3 cups confectioners' sugar
1/2 cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
1 teaspoon pure vanilla extract

Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.

In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined.

Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.

Make the filling: Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)

Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

Thinking About Going Green...Stand in Line

It seems that it’s become the “in thing” to say “I’m going Green” and purchase only organic, cage-free, natural, certified humane, free range, grass-fed, blah, blah, blah and blah type foods. Now, I’m a foodie just like the next person, but I also realize where and how my food is processed and makes it from the field to my plate and I can say that many folks today are very disconnected from their food.

Coming from a farm I have the up most respect for the farmers that supply my table with food. So, when all these terms start showing up on food labels across the nation, it makes what should be a simple everyday choice very complicated.

I have to wonder if most of us really understand what the term “organic” means when it comes to the food we consume or what exactly is free-range poultry…

I work with organic producers around the state in my job with the Dept. of Agriculture and I help producers become certified organic through the USDA. I thought when I took this job a little over a year ago I knew exactly what it meant to be organic, but I’ve learned a lot since then.

I was very impressed that the Food Network has an entire section on its website that helps consumers understand what the term organic means and the differences in the growing and harvesting of organic foods, compared to conventionally grown food. If a product bears a "USDA organic" label, you are guaranteed that's it's at least 95 free of pesticides, synthetic fertilizers and sewage sludge and that it hasn't been genetically modified or irradiated. No hormones or antibiotics are allowed; animals must be fed organically-grown feed and have access to the outdoors. While some experts have suggested that organic foods are healthier than conventionally-grown, the USDA doesn't support these claims.

The site also has a list of ways to become eco-friendly which I really enjoyed reading. Here is the list from the site so you can make steps to "Go Green" in your home.

10 Eco-Friendly Tips
Shop Locally. Look for locally grown produce at farmers' markets, farm stands and food co-ops. You get fresher fare, support your community and help reduce fuel waste and emissions from long-distance shipping.

Keep an eye on the "9." Check the numbered stickers on fruits and veggies. If they start with #9, your produce is organic, meaning it's grown pesticide-free.

B.Y.O.B. – "bring your own bag." Skip your supermarket's plastic bags and transport groceries in reusable tote bags or canvas produce sacks.

Ditch the plastic bottles. Outfit your kitchen tap with a purified water filter, and tote around a refillable sports bottle, made of glass, aluminum or recycled plastic.

Recycle! Kick those cleaned-out cans, jars, plastic bottles, pizza boxes and even used tin foil to the curb on recycling day. When sorting plastic containers, look for #2 and #3 on the bottom and trash or reuse the rest.

Reduce waste. Buy in bulk, pick fresh ingredients and look for products with limited — or at least recyclable — packaging. Switch to cloth napkins or buy paper towels and napkins labeled "recycled," "unbleached" and/or "post-consumer waste."

Grill it! Outdoor grills take less energy than your stove and keep heat out of the house, reducing costly strain on your AC. Better still: upgrade to induction cooking — it's most efficient.

Chill out. Fill empty space in your refrigerator or freezer with crumpled newspapers or full water bottles — it improves cooling and saves electricity and money.

Go compostal! Feed fresh kitchen scraps (no meats or oils, please) to a compost pile. Then use the nutrient-rich compost to perk up your herb garden.

Clean greener. Scour cast-iron pans with salt to preserve seasoning, turn off the tap while scrubbing dishes and only run a full dishwasher. Plus, stock your pantry with the best natural cleaners: baking soda, lemon juice, white vinegar and club soda.

Fettuccine Piccata

Ever since I was a child, there is one food that I couldn’t get enough of. You are probably guessing steak because I grew up on a beef farm, right? Wrong – it was pasta!

My brothers used to call me “noodle-head” when I was little because all I would ever eat is noodles – any kind – didn’t matter what it was.

I’m still a fan of pasta today. Bring on the fettuccine, mac ‘n’ cheese, lasagna, and don’t forget the pasta salad and the ravioli.

Here is a very easy recipe that’s become one of my go-to recipes at home. Sometimes a throw in some chicken or shrimp to jazz it up. Hope you enjoy!

Fettuccine Piccata
From WhatsCookingAmerica.net
1 (16-ounce) package uncooked fettuccine pasta

1/3 cup olive oil

1/4 cup capers, drained

1/4 cup white wine, choose a wine you would actually drink

1/2 cup prepared pesto

2 cloves garlic, minced

1/2 cup sliced black olives

1 tablespoon lemon juice

1/2 cup cottage cheese

Coarse salt and freshly ground black pepper to taste

Freshly grated parmesan cheese

Cook pasta according to package directions: drain and return to pan to keep warm.

In a small saucepan over medium-high heat, heat olive oil, capers, white wine, pesto, and garlic 1 minute or until aromatic; stir in black olives, lemon juice, and cottage cheese. Remove from heat and pour over prepared pasta; toss to coat thoroughly. Season with salt and pepper.

Transfer onto individual serving plates and garnish with parmesan cheese.

Makes 4 servings.

New Fishing Blog

Well I guess the blogging jeans have been passed on in the McConnell household – that’s right my husband is now an official blogger!

He started his own fishing blog a couple weeks ago and has become addictive to the blog-o-sphere since he first began. We even had a Blogging 101 class last night at home. Which was loads of fun for me! So, please be sure and check out his own blog: Real Fishing “Midwest Style.”

Also in the news at our house is my husband’s weekend Top 10 win in the FLW Stren Fishing Tournament at Lake Ozark. He fished for three days last week and made it to the championship day to place in the Top 10 of the highly prestigious tournament circuit. We are all very proud of his accomplishment.

To celebrate my husband’s new blog and last tournament win, I’ve got a fishy recipe today!

Grandma's Hush Puppies

by Lane

½ c. ap flour

1 ½ c. corn meal (1/3 yellow, 2/3 white)

2 tsp. baking powder

1 tsp. salt

1 tbsp. sugar

1 egg

¾ c. milk

1/3 cup corn

3 scallions with green tops

Mix ingredients together in order and fry in bacon or fish grease.

Cooking Spaghetti Squash

It’s fall and that means you have the opportunity to enjoy all the wonderful fall squash varieties that are available at your local grocery store or farmers’ markets. I laugh when I see spaghetti squash in the grocery store because I know most people have no idea how to even cook spaghetti squash. Same goes for acorn squash, butternut, ambercup, banana, buttercup, delicate…the list goes on and on.

Try something new tonight and don’t be shy – pick up one of those funny looking squash at your local market and experience the freshness!

Cooking Spaghetti Squash (this is a very easy recipe a farmers’ market vendor told me this summer)

1 spaghetti squash

2 heads of garlic

Salt and pepper to taste

Olive oil and vegetable oil

Vegetables, meat or cheese (Your choice)

Preheat oven to 350 degrees. Halve raw spaghetti squash with a sturdy sharp knife, scoop out and discard.. Place halves onto an oven safe cooking dish face up. Clean heads of garlic and thinly slice garlic.Spread garlic into the bowl like shape of the squash, salt and pepper vigorously, drizzle with a 50/50 mixture of olive oil, and vegetable oil (get the oil everywhere inside the squash).

Place onto the upper middle rack of the oven for about 30-40 minutes. (You will know it is ready when the squash separates with little resistance from the skin). Remove from oven, and place in coldest location possible for at least 20 minutes, before separating from skin. Use a fork to scoop and separate squash strands, add any other ingredients you like at this point. I like to put everything together and place in a cooking dish and bake in the oven for a little while so the cheeses can melt.

Parmesan, Romano, or Pecorino, Feta, are all excellent additions to this dish, as well as, meat, sausage, veggies, olives, the list is endless. My personal favorites are veggies with feta cheese. I like to also sprinkle in some basil-dried seasonings. Enjoy!

Local Flavors, Local Colors

The weather is cooling off, the leaves are starting to turn and fall is on it’s way to the Midwest! Ahhhhh…how I love this time of the year. It’s warm enough during the day, but just cool enough to wear a light jacket at night.

The beautiful fall colors, harvest time in the fields, colorful mums start appearing, pumpkins of all sizes, corn mazes, apple pie, winter produce from the garden….there are so many wonderful parts of the fall!

As you might have caught on recently from reading my personal blog – I’ve become a huge “localvore.” Not that I wasn’t before, but with my job at the Dept. of Ag I’ve learned a lot about eating local and I have truly found my passion in life. (Yes, I know it might sound corny – but it’s true!)

In my job I work with farmers across the state that sell their farm products at farmers’ markets or off their farm. I also help producers become certified organic through the USDA and help our Agri-Tourism operations market their businesses. I get to spend the day at farmers’ markets visiting with the producers, going to do farm tours with specialty crops growers and I have the opportunity to learn something new everyday. I truly love my job and enjoy helping our producers across the state.

I really feel like everything that I have done before this job was preparing me for this position and the work that I now do. Yes, there are days in the office that aren’t so wonderful, but that’s why they call it a job – it ain’t all peaches and cream all the time.

I am just thankful for this position finding me and so thankful for the farmers that I have the opportunity to work with on a daily basis. Ok that said, back to cooking right?

If you haven’t been on the Farm to Fork Cooking Blog, you need to. It’s all about eating local food, with great recipes and stories! I’m addictive…I wish I could get paid to just cook and write about the pleasures of local food. The blog is a part of FineCooking.com, which is a great site that you can find lots of wonderful and tasty recipes on.

Today’s cooking treat: Butterflied Chicken! I watched Barefoot Contessa on the Food Network the other day and I knew this was one recipe I knew I would love, plus I have a ton of rosemary in my herb garden that needed to be put to good use.

Butterflied Chicken
By Ina Garten
1/4 cup chopped fresh rosemary leaves, plus 2 sprigs

3 garlic cloves, chopped

1 teaspoon lemon zest

1 1/2 tablespoons lemon juice

Good olive oil

Kosher salt

Freshly ground black pepper

2 roasting chickens (2 1/2 to 3 pounds each), deboned and butterflied

1/2 lemon, thinly sliced

Mix the chopped rosemary, garlic, lemon zest, lemon juice, 1 tablespoon olive oil, 2 teaspoons salt and 1/2 teaspoon pepper together in a small bowl to make a paste.

Place the chickens on a sheet pan, skin side up, and loosen the skin from the meat with your fingers. Place 1/2 of the paste under the skin of each chicken. Rub any remaining paste on the outside and underside of the chickens.

Turn the chicken skin side down and scatter the lemon slices and sprigs of rosemary over each chicken. Season with salt and pepper. Roll each chicken up, cover with plastic wrap and refrigerate for at least 1 hour. Heat a grill with coals. Spread the coals out in 1 dense layer and brush the grill with oil. Unroll the chickens, place them on the grill and cook for 12 minutes on each side.

Apple Stuffed Pork Loin

Recently, I’ve had apples on the brain. Maybe it’s because I’m trying to eat healthier, maybe it’s because I recently visited Peter’s Market near Marshall, Mo for work or maybe it’s because it’s apples season in Missouri – but either way I’ve had apples on the brain.

On a recent visit to Peter’s Market for work I toured the very impressive orchard and came away from the market with the best Gala apples I’ve ever eaten! I also purchased apple butter, some pickled okra (because I didn’t pickle any of my own this year…ran out of time), home-grown nectarines, gallon of apple cider and a few other Missouri made products that I hadn’t tried before.

Paul Peter, owner of Peter’s Market, took me around the orchard to look over their extensive operation. I learned that Peter’s was the largest distributor of Jonathan apples in the nation, who would have known….right here in good ole Missouri.

There are over 7,000 named varieties of apples in the world – 7,000!

Since it’s apples season across the nation what a better time to try your hand at making a homemade apple pie or this new recipe I recently tried from Paula Deen. I didn’t know about stuffing a pork loin with apples, but this is a very simple recipe for dressing up a traditional pork loin, plus it makes a lovely presentation. And you know…it’s all about the presentation!

Apple Stuffed Pork Loin Roast
Photo and recipe from Paula Deen, Food Network

3 tablespoons olive oil
1 large onion, chopped
2 Granny Smith apples, peeled, cored and chopped
8 fresh sage leaves
2 cups thick-cut white bread cubes, crusts removed
1 egg, beaten
2 tablespoons butter
Salt and pepper
1/2 to 1 cup chicken broth, plus more if needed
1 (3 pound) pork loin roast, butterflied

Preheat oven to 375 degrees F.

In a large skillet, heat the olive oil over medium-high heat. Add the onion, apples and sage. Sauté until softened. Remove from the heat and gently stir in the bread, egg, butter and salt and pepper. Add the chicken broth gradually until everything is moistened. Let the stuffing mixture cool completely before putting it in the pork loin. Spoon the stuffing down the pork, horizontally, in a line. Roll the pork over the stuffing, jelly roll style, ending with the seam down and fat side up. Lightly score the fat, in a diamond pattern, with a sharp knife. Tightly tie the pork roast up with butcher's twine, season it with more salt and pepper, and transfer to a roasting pan. Roast the pork in a preheated oven for about 90 minutes or until an instant-read thermometer registers 160 degrees F. Remove from the oven and let rest for 15 minutes before slicing. Garnish with apples and fresh herbs.