Butter Pecan Sweet Potatoes

Posted in Side Dish, Vegetables by Meg's Everyday Indulgence

Need a quick, last minute sweet potato recipe for Thursday? Well, I have the perfect recipe for you. These are so unbelievably good and really easy too. It’s always nice to have something simple to throw together when you have a million other things going on.

Another added bonus, I always have all these ingredients on hand so they would be a great side dish on a busy weeknight too. Make them. Enjoy them.

Butter Pecan Sweet Potatoes
recipe from Martha Stewart

8 medium sweet potatoes (5 pounds)
2 tablespoons olive oil
Coarse salt
2 tablespoons butter, cut into small pieces
2 tablespoons light-brown sugar
1/3 cup pecan pieces

1. Preheat oven to 400 degrees F. Peel sweet potatoes and slice into 1/2-inch thick coins then cut each in half. Toss with olive oil and salt and lay in single layer on two baking sheets.

2. Bake for 25-30 minutes, stirring occasionally. Remove from oven then sprinkle each pan evenly with the butter, brown sugar and pecans. Return to the oven and bake for 8 minutes.

23Nov2014

Pumpkin Pecan Streusel Pie

Posted in Pies and Tarts by Meg's Everyday Indulgence

Yesterday we hosted a Fakesgiving (fake Thanksgiving) at my house for my parents and brother to celebrate together since we are traveling to my in-laws for Thanksgiving this year. I originally planned on doing a scaled-down meal but I just can’t leave well enough alone and ended up with a big ‘ole dinner instead. Noah’s been dying for some pumpkin pie so we whipped this up together the night before.

I wanted to fancy up our pie a bit and you all should know by now that I kind of have a thing for streusel (as evidenced here, here and here….) so when I saw this recipe, I just had to give it a try. I tweaked the recipe a bit and used store-bought pie crusts instead of making my own. The original recipe made a homemade crust in a springform pan for an ultra-deep dish pie and well, as good as that sounded I just didn’t want to go there. I also replaced the walnuts with pecans because that’s what I had in my freezer.

I’ve eaten a many pumpkin pies in my life but this was my first homemade one and I have to say, it was quite delicious. The addition of the pecan streusel gave a nice texture that pumpkin pie usually lacks.

And the added bonus is that this recipe makes 2 pies so you can keep one for yourself and give one away. Noah’s teachers are going to have a pumpkin pie surprise tomorrow!

Pumpkin Pecan Streusel Pie
recipe adapted from Sprinkle Bakes
yields 2 9-inch deep dish pies

2 9-inch deep dish pie crusts
1 1/4 cups packed light brown sugar
3/4 teaspoon fine salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 teaspoons pumpkin pie spice
4 eggs, lightly beaten
29 ounces (one large can) pure pumpkin puree
12 ounces (one can) evaporated milk
1/2 cup heavy cream
2 teaspoons pure vanilla extract

For the pecan streusel:
1/2 cup firmly packed light brown sugar
¼ cup all-purpose flour
½ teaspoon ground cinnamon
Pinch of salt
6 tablespoons cold unsalted butter
1 cup chopped pecans

1. Preheat oven to 350 degrees F. For the streusel: combine the brown sugar, flour, cinnamon, salt and pecans. Cut in the butter until it resembles course sand. Refrigerate until ready for use.

2. For the filling: in a mixing bowl, combine brown sugar, salt, cinnamon, nutmeg and pumpkin pie spice. In another bowl, mix the eggs, pumpkin, evaporated milk, heavy cream and vanilla. Gradually stir in dry ingredients until just mixed. Divide the filling evenly between the two pie crust. Cover crust with foil and bake for 40 minutes. Top with streusel and bake for another 10-20 minutes, or until pie is set but still a bit wobbly in the center. Cool to room temperature then cover and refrigerate overnight.

30Oct2014

Sugar and Spice Pumpkin Seeds

Posted in Snacks by Meg's Everyday Indulgence

We had quite the eventful day on Tuesday that brought a visit to the E.R. with our first major injury. Noah fell out of his bed and hit the right side of his head, splitting it and requiring 2 staples. It was pretty traumatic for both of us but I kept it together (for the most part) and he was incredibly brave. I’m pretty sure it took a good 3 hours for my blood pressure and heart rate to get back to normal and I still wince every time I see his poor little head.

He skipped school yesterday since his head was hurting so we decided to whip up some decadent pumpkin seeds from our jack-o-lantern carving. Because sugar makes everything better. Am I right?

These are a fun, easy last minute Halloween treats using ingredients most of us have in our pantry already. Noah had a great time making sure the pumpkin seeds were in a single layer for roasting (OCD much? perhaps he gets it from his mama?) and mixing up the sugar and spice topping. If you have little ones helping, make sure they stand back during step 2 as some of the pumpkin seeds may pop or spatter.

And just for reference, we got a little over 2 cups of pumpkin seeds from a large and small pumpkin.

I hope you enjoy these pumpkin seeds, or pepitas if you’re fancy like that.

Sugar and Spice Pumpkin Seeds
recipe adapted from All Recipes

2 cups pumpkin seeds, rinsed and dried
1/3 cup + 1/4 cup granulated sugar, divided
1/2 tsp. salt
1 tsp. pumpkin pie spice
2 Tbsp. coconut oil

1. Preheat oven to 250 degrees F. Place pumpkin seeds on a rimmed baking sheet in a single layer and bake for about 45 minutes, stirring halfway through cooking time. Meanwhile, mix 1/4 cup sugar, salt and pumpkin pie spice.

2. Melt coconut oil in a skillet over medium high heat. Add pumpkin seeds and sprinkle with 1/3 cup sugar. Stir and cook for about 45 seconds, or until dissolved (do not allow to brown or burn).

3. Pour pumpkin seeds into sugar and spice mixture, tossing to fully coat. Allow to cool and enjoy.

4Oct2014

Healthy-ish Apple Doughnut Holes

Posted in Breakfast by Meg's Everyday Indulgence

Let’s talk about carbs. Delicious, tasty, incredible carbohydrates. This is my open letter to carbs: I can’t quit you. I recently had a conversation on Facebook with my aunt’s friend who is doing a very low carb diet and was craving apple pie. She was wishing that a yummy no-carb apple pie existed and the conversation pretty much ended with me saying “there’s no such thing, #carbsforlife.”

With all that being said, I do limit my carbs and the vast majority of the time I stick to the good for me ones. After our conversation I had apples on the mind and remembered a recipe I needed to share with you all that just might satisfy the apple craving a bit.

We went to the annual apple festival in a nearby town a couple weekends ago and had a great time picking apples, enjoying a hay rack ride and inhaling hot apple doughnuts fresh from the oven. They were delicious and magical but not something we could indulge in every day. So when Noah requested apple doughnuts later that week, I told him yes, but on my terms.

These apple doughnuts, cooked in a cake pop gadget for instant gratification, are made with very little sugar, just a bit of butter and are half whole wheat. I skipped the whole dip in butter and roll in cinnamon sugar to keep them on the healthy side but you could go ahead and do it if you wish. Just don’t tell me because I’ll be jealous. And don’t worry if you don’t have a cake pop cooker thingy, I’ve provided instructions on baking them in the oven as well. These are slightly sweet with a hint of apple. And you don’t have to feel so bad when you devour 3 or 4.

So here’s to a healthier way to get your carb on.

Apple Doughnut Holes
recipe adapted from Chew Out Loud

1 cup whole wheat flour
1 cup all purpose flour
½ cup granulated sugar
1½ tsp. baking powder
½ tsp. cinnamon
¼ tsp. nutmeg
¾ cup whole milk
2 large eggs
2 Tbsp. regular butter, melted
1 tsp. vanilla extract
2 small (or 1 large) apples; peeled, grated, and squeezed dry

1. Preheat oven to 400 degrees or preheat cake pop maker. In a large bowl, combine flours, sugar, baking powder, cinnamon and nutmeg. In a small bowl, mix milk, eggs, butter, vanilla and apples together. Pour wet ingredients into dry ingredients and fold until just mixed.

2. Either grease mini muffin tin or cake pop maker with nonstick spray. Fill 2/3 full and bake in oven for 7-8 minutes or 2-4 minutes in cake pop maker.

*For butter and cinnamon sugar coating instructions follow link above to the original recipe.

25Nov2013

Thanksgiving Roundup

Posted in Appetizers, Breakfast, Main Dish, Pies and Tarts, Round Ups, Side Dish, Turkey, Vegetables by Meg's Everyday Indulgence

Looking for some last minute additions or recipes for the big day? Here are some yummy breakfast, dessert and side dish recipes that would be perfect for Thanksgiving. I hope that you all have a wonderful Thanksgiving spent with family and friends. And who is going out Black Friday shopping? Some new outlets just opened last week about a half hour from our house so that’s what we are doing…wish us luck. Everyone I know that has gone so far has said it was nuts.

Perfect for starting off the day right, Pumpkin Granola. It’s light and healthy and won’t fill you up too much.

Pumpkin Pie Cashews would be the perfect thing to snack on throughout the day.

Share what you are thankful for with these Gratitude Rolls.

These slow cooker mashed potatoes free up that precious stovetop space and still create a creamy, decadent side to that juicy turkey.

Maple Glazed Carrots are a super simple yet delicious addition.

Creamy Cheesy Potatoes are so easy and amazingly delicious!

Brined and Roasted Turkey results with the most juicy and succulent bird ever.

Mini Pecan Pies always grace our Thanksgiving table. They are the perfect little bite that leaves a little room for a second dessert!

Apple Streusel Cake with Cream Cheese Glaze is rustic but delicious.

Looking for a rich, dense way to end Thanksgiving? Boom, French Silk Pie.

14Oct2013

The Great Pumpkin Cookies

Posted in Cookies by Meg's Everyday Indulgence

These are one of my favorite cookies of all time. The combination of pumpkin, cinnamon, oats, chocolate chips and pecans screams fall. And they are so soft and chewy, yum. As soon as September hits, the cravings for these start and doesn’t really go away until well past January. Well, if we’re being honest, I could eat these anytime of the year they are so good. But I’m a total pumpkin lover and don’t always stick to pumpkin only in the fall. I think that’s a silly rule.

This recipe is from my mom’s best friend, Kathe. She’s kind of the cookie queen in my world (my favorite sugar cookie recipe is from her too). We love to stay up all night baking Christmas cookies together during the holiday season.

These yummy cookies are named after “It’s the Great Pumpkin, Charlie Brown” because it’s very loved among our families as are these cookies. If you aren’t into oatmeal, be sure to check out some of my other favorite pumpkin cookies here and here.

The Great Pumpkin Cookies

1 cup butter, softened
1 cup brown sugar
1 cup granulated sugar
1 egg
1 tsp. vanilla
1 cup pumpkin
2 cups all-purpose flour
1 cup quick oats
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt
1 cup mini chocolate chips
1 cup toasted pecans, chopped

1. Preheat oven to 350 degrees F. Cream butter and sugars together until light and fluffy, about 5 minutes. Meanwhile, in a medium bowl combine flour, quick oats, baking soda, cinnamon and salt. Set aside.

2. Add eggs and vanilla to creamed mixture, mix well. 3. Alternate adding dry ingredients and pumpkin until thoroughly combined. Stir in chocolate chips and pecans. Drop onto greased cookie sheet and bake for 10-15 minutes.

9Oct2013

Peanut Butter Candy Corn Cookies

Posted in Cookies by Meg's Everyday Indulgence

Since Halloween is right around the corner, I definitely wanted to share some themed treats with you but lately I have had a huge lack of motivation and creativity. The end of pregnancy is rough people. I had Noah 3 weeks and a day early so I never went through those last few uncomfortable weeks. Not fun.

So, basically I just stirred some candy corn instead of M&M’s into my favorite peanut butter cookies and called them festive. That’s how I roll these days. But I have to tell you, they are incredibly chewy and delicious. I had to pretty much immediately deliver them to Joel at work because we couldn’t keep our hands off of them. When we were on our way, Noah told me that they (Joel and his co-workers) had to eat a good lunch if they were going to have a cookie. Bribery works in our house you see.

Even though these aren’t incredibly creative and don’t scream creepy, crawly Halloween they are really yummy and would be the perfect, easy addition to your Halloween or fall feast.

Peanut Butter Candy Corn Cookies

3/4 cup creamy peanut butter
1/2 cup butter flavored Crisco
1 1/4 brown sugar
1 large egg
3 Tbsp. half and half or milk
1 Tbsp. vanilla
1 3/4 cups flour
3/4 tsp. baking soda
3/4 tsp. salt
1 1/2 cups candy corn, divided

1. Preheat oven to 350 degrees and line cookie sheets with parchment paper. Cream peanut butter, shortening and brown sugar until fluffy. Add egg; mix well. Stir in half and half and vanilla.

2. Combine flour, baking soda and salt; gradually add to the creamed mixture. Roughly chop 1 cup candy corn and stir into cookie dough. Drop by rounded tablespoons onto parchment lined cookie sheets.

3. Bake for 8 minutes. Remove from oven and press 2-3 candy corn on top of cookies. Return to oven for another 1-2 minutes. Let sit on the cookie sheet for about 5 minutes then slide parchment off cookie sheet onto counter and allow to cool completely before removing from parchment. If you try to remove before they are cool, they will be sticky from any melted candy corn and may fall apart.

Meg's Everyday Indulgence

Tag Archives: fall