Chicken & Dumplings

It was a crisp Autumn day so I decided that Chicken & Dumplings would be yummy...and I was right! This was quick & easy and so good. I'm quite proud of myself that I didn't even use a recipe..GO ME! I forgot to take a picture though-bummer.

Chicken & Dumplings

In a large dutch oven, saute 4 diced chicken breasts in about 2 T Olive Oil. Add 1 diced onion and cook until chicken is no longer pink (adding salt & pepper to taste). Add 1 cup of frozen mixed veggies, 1/2 cup frozen peas, 1/2 cup frozen corn and 3 diced potatoes. Add about 3 cups of chicken broth or until the chicken & veggies are covered. Simmer until potatoes are cooked through. Add 1 can of mushrooms. Mix 2 cups of Trader Joe's Multigrain Baking Mix (or Bisquick) with 1 cup of milk. Drop by spoonfuls onto the chicken mixture. Cover dutch oven and simmer for approximately 10 minutes or until dumplings are cooked through. Enjoy!

Pumpkin Scones

Need I say more? What's not to love with a cup of coffee...aah. These were delicious and I plan on making them more. This recipe was adapted from http://www.handlelikecandy.blogspot.com/
The only things I did differently was to omit the pecans and add some chocolate chips (couldn't resist). Oh, and I used salted butter because that was what I had on hand.

Pumpkin Scones

Ingredients:
2 C Flour
1/3 C Brown Sugar
1/2 tsp. Ground Ginger
1/2 tsp. Ground Cinnamon
1 tsp. Baking Powder
1/4 tsp. Baking Soda
1/4 tsp. Salt
1/2 C Cold Unsalted Butter, cut into pieces
1/4 C Toasted & Chopped Pecans (optional)
1/2 C Buttermilk
1/2 C Pumpkin
1 tsp. Vanilla Extract

Egg Wash:
1 Large Egg
1 T Milk or Cream
Turbinado Sugar for sprinkling on top of the scones (optional)

Directions:
Preheat oven to 400 degrees and place rack in middle of oven. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.

Stir in the pecans, if using (or in my case, chocolate chips). In a separate bowl, mix together the buttermilk, pumpkin and vanilla and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not overmix the dough!

Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches round and about 1-1/2 inches thick. Cut this circle in half and then cut each half into 3 pie-shaped wedges. Place the scones on the baking sheet. Brush the tops with the egg wash and sprinkle a little turbinado sugar on top, if desired.

Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool.

Pumpkin Chocolate Chip Cookies

This recipe is one that my mother used to use. These cookies are so moist and delicious!

Pumpkin Chocolate Chip Cookies
Ingredients:
1 Can Pumpkin
2 T Milk
2 Beaten Eggs
1 C Vegetable Oil (I used Canola)
2 C Sugar
2 tsp. Vanilla
4 C Flour (I actually used 2.5 cups of all-purpose and 1.5 whole wheat)
2 tsp. Baking Soda
4 tsp. Baking Powder
1 tsp. Salt
2 tsp. Cinnamon
1 pkg. Chocolate Chips

Directions:
Beat first 6 ingredients. Sift dry ingredients-mix together. Add chocolate chips. Drop by teaspoonful onto lined or greased baking sheets. Bake at 275 degrees for 11 minutes. Yields approximately 6 dozen cookies.

Pumpkin Cranberry Bars

This weekend, I had the urge to decorate for Autumn (which ended up turning to Halloween!) and bake. Aahhh....Fall is in the air-I LOVE it! This recipe is from Buttercup Bakes at Home by Jennifer Appel. The bars were very good! I didn't have a 9x9 pan, so used an 8x8 and adjusted the baking time.

Pumpkin Cranberry Bars

Ingredients:

1 C Pecans, toasted & chopped finely

2 C Flour

1 tsp. Baking Powder

1/2 tsp. Baking Soda

1 tsp. Ground Cinnamon

1/4 tsp. Allspice (I used Nutmeg)

1/4 tsp. Ground Ginger

1/4 tsp. Salt (I omitted this)

1 C Unsalted Butter, room temperature (I used salted)

1 C Sugar

1 Large Egg

1 tsp. Vanilla Extract

1 C Pumpkin Puree

1-1/2 C Dried Cranberries

Directions:

Preheat oven to 375 degrees. Grease a 9x9 pan. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, ginger, and salt. Set aside.

In the bowl of your electric mixer, cream the butter & sugar until light and fluffy (2-3 minutes). Add the egg and vanilla and beat until combined. Beat in the pumpkin until combined (the batter will look curdled at this point). Gradually add the flour mixture, mixing only until combined. Stir in the pecans and cranberries. Spread the batter into the prepared pan and bake for about 35 minutes (mine took about 50) or until a toothpick inserted comes out clean. Remove from oven and place on a wire rack to cook. Cut into squares-enjoy!

Getting Ready for Autumn!

So, Autumn is my favorite season! I can't wait! The beautiful colors, the chill in the air...aaaah I just love it! So, this weekend I decided to start putting out our fall decor. I made a wreath-it cost a whole $3.00-I just love Dollar Tree! I also created an Autumn Tablescape.