Thanksgiving Stuffing Ideas

Posted on November 13, 2021 by Cindy Kerschner

Thanksgiving Stuffing Ideas


I’m a big fan of homemade stuffing. It so easy to make and just tastes better to me. When I make my stuffing I look for potato bread cubes or other soft bread to use. If you can’t find ready made cut bread, really any bread you like would do fine. A touch of white wine and cream or milk add to moisten any bread you use.
A must in my stuffing is a bit of vegetables. Sautéed celery and onion are standard.

Here’s where pumpkin makes it even better!
PUMPKIN STUFFING

Pumpkin Stuffing

CRANBERRY CORNBREAD STUFFING
Cranberry Cornbread Stuffing is a great alternative to traditional bread stuffing. A slightly sweet side that goes great with poultry.

Cranberry Cornbread Stuffing

CHESTNUT STUFFING
Chestnuts give this stuffing a holiday flair. Boiled, chestnuts take on a soft, sweet flavor. Easy peasy to cook too!
I cut an “X” on the flattest side before boiling. Cover chestnuts with water and bring to a boil. Cook chestnuts about 15 minutes until soft. Cool and peel.
Chestnuts add a bit of texture, Vitamin C, folates, B vitamins and are gluten-free. These nuts are also a good source of fiber and monounsaturated fats.

So dig in and enjoy a big spoonful of stuffing. After all it is the Holidays!

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Cutluxe Santoku Knife review

Posted on October 13, 2021 by Cindy Kerschner

I received a Cutluxe Santoku kife to review. I am under no further obligation or received additional compensation. All opinions are my own.

Cutluxe Crafts Exceptional Knives at an Affordable Price

I always wanted a Santoku style knife for home use. The flat blade makes cutting and chopping much easier than with a chef’s knife that uses a “rocking” motion. It’s easier on my wrist.
cutluxe knife
Recently I received an offer to give one a test ride from Cutluxe.
From the company:
Cutluxe crafts ergonomic knives from premium-grade steel that ensure the best quality and refinement. While other brands are busy inventing all sorts of high-tech kitchen gadgets, Cutluxe pursues the perfection of the original and most essential kitchen tool. Every kitchen already has a smart multitool for cutting, slicing, and chopping finely and coarsely; it’s called a knife. Cutluxe is focused on making the best possible knives at the best possible price.
I put that claim to the test.

Cutluxe Santoku knife is well balanced, easy to handle and slices easily through textures like raw bacon as well as it slices tough skins like navel oranges.

The razor thin carbon steel edge minces herbs or slices tomatoes with little effort.
Learn more about their Santoku knife HERE.
Follow Cutluxe on social media for news, demos, deals, recipes, tips and more!
https://www.facebook.com/cutluxe
https://twitter.com/cutluxe
https://www.instagram.com/cutluxe/

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Pumpkin Crepes #PumpkinWeek

Posted on September 29, 2021 by Cindy Kerschner

Pumpkin Crepes serve creamy pumpkin cream cheese filling wrapped in a tender crepe. A great fall treat for breakfast or dessert. Enjoy this recipe and more pumpkin ideas below for #PumpkinWeek !
pumpkin crepe

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 13 bloggers will be sharing over 40 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

Fall and pumpkin go hand in hand on my flavor list. Pumpkin pie always pleases, but sometimes I need a little more.
This simple crepe dessert adds a touch of elegance to any meal. It’s also easy to make.
Mastering making crepes is easier than it looks. Make sure your crepe batter is thin enough to swirl in a hot nonstick pan. Gently turn the pan and let the batter flow to cover the bottom and a bit up the sides. The batter fries fast, about 1 to 2 minutes on the first side. A quick flip with a spatula and about 30 seconds to a minute on the other side. brown a bit longer over lower heat if you like but not too long or crepe will be tough.
I add the cream cheese filling and fold over and lightly press with my fingers. A warm crepe should stay closed. You can secure it with a pick if you like.
Cinnamon and sugar, maple syrup, toasted walnut pieces are all great toppings!

Pumpkin Crepes

Pumpkin Crepes

Pumpkin Crepes

Print Recipe
Servings 4 6-inch crepes

Ingredients
  

filling

  • 8 ounces cream cheese, softened
  • 1 cup pumpkin puree
  • 1/2 cup powdered sugar, divided
  • 1 tsp cinnamon, divided
  • 1/2 tsp ginger
  • 1 tsp vanilla

crepes

  • 1 egg
  • 1/4 cup milk
  • 1/4 cup water
  • 2 tbsp butter, melted and cooled
  • 3/4 cup flour

Instructions
 

filling

  • Cream together cream cheese, pumpkin, 1/4 cup powdered sugar, 1/2 teaspoon cinnamon, ginger. Refrigerate to set up, about 30 minutes.

crepes

  • Place all ingredients in a blender. Pulse just until mixed, about 10 to 12 seconds. Rest for about 30 minutes before frying.
  • Lightly spray a small nonstick fry pan with cooking spray. Heat pan over medium heat until hot. Add 1/4 cup batter, swirl lightly to cover pan bottom. Cook about 1 to 2 minutes per side until thoroughly cooked and golden brown. Wrap cooked crepes in a clean warm towel to keep warm.
  • Divide filling between crepes, gently fold over. Top with remaining powdered sugar, cinnamon, or maple syrup and toasted walnuts if desired.

More #PumpkinWeek Recipes Below:

Beverages

Breakfast and Breads

Mains, Salads, and Sides

Desserts

Did you miss a recipe? Head to the Pinterest board to find all the #PumpkinWeek recipes shared this week.

Posted in #pumpkinweek, breakfast, crepes, dessert, fall, pumpkin, What's For Dinner? | 2 Comments

Pumpkin Crème Brûlée #PumpkinWeek

Posted on September 27, 2021 by Cindy Kerschner

Pumpkin Crème Brûlée serves creamy pumpkin custard topped with a crunchy sugar crust. A great way to kick off fall and #PumpkinWeek!

Pumpkin Creme Brulee

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 13 bloggers will be sharing over 40 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

I got my first taste of making Crème Brûlée last year. It was a bit intimidating at first. Make the custard, strain it, get it to the right thickness and a crispy crust. It’s not as hard as it sounds!
But let’s say that maybe you don’t want to fuss with a dessert. Pumpkin Crème Brûlée is for you.
By using pumpkin puree, you get to skip the straining and blending! Easy custard and you still get to use a torch. Ha!

pumpkin creme brulee

I like to add a sprinkle of toasted walnuts, grated ginger, cinnamon and orange zest as garnish. Just a bit more fall, Y’all!

Pumpkin Crème Brûlée

Pumpkin Crème Brûlée

Pumpkin Crème Brûlée

Print Recipe
Servings 4 servings

Ingredients
  

  • 1 cup pumpkin puree
  • 1 cup heavy cream
  • 4 egg yolks
  • 1/4 cup sugar
  • 1 tsp vanilla
  • 1/4 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 cup extra fine sugar for crust topping
  • 1/4 cup chopped toasted walnuts, optional
  • orange zest, grated fresh ginger, optional

Instructions
 

  • In a medium-sized saucepan over medium heat, bring cream and pumpkin to a simmer, stirring often. Cook for about 1 minute. Remove from heat
    and stir in vanilla and cinnamon. Allow mixture to steep for about 30 minutes at room temperature to infuse flavors.
  • In a medium-sized bowl, whisk together yolks and sugar until light and lemon colored, about 1 minute. Gently fold in cream mixture.
  • Preheat oven to 300 degrees. Place 3 6-ounce Creme Brûlée or shallow dishes in a roasting pan. Pour custard into dishes and place pan on middle rack in the oven. Pour hot water into pan about halfway up the sides of the custard filled dishes. Bake until set but still jiggly in the center (about 35 to 40 minutes. be careful to not overbake. Custard will set up the rest of the way as it cools. Remove from water bath and cool at room temperature about 15 minutes before refrigerating. Cool in refrigerator at least 2 hours and up to 2 days before applying sugar crust.
  • Brûlée tops by sprinkling a thin layer of super fine (regular sugar is okay too) evenly over the top. Torch by passing flame in small circles, over the top. Sugar should start to bubble. Apply flame just
    long enough to brown. Crust will harden as it cools.

More #PumpkinWeek Recipes Below:

Beverages

Breakfast and Breads

Mains, Salads, and Sides

Desserts

Did you miss a recipe? Head to the Pinterest board to find all the #PumpkinWeek recipes shared this week.

Posted in #pumpkinweek, dessert, pumpkin, What's For Dinner? | 5 Comments