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Archives for September 2015

Pumpkin Spice Latte Chip Cookies

September 25, 2015 by Ginger Leave a Comment

Pumpkin Pumpkin Spice MnM Cookies by D Fenwick, http://dfenwickphotography.com

Pumpkin Pumpkin Spice MnM Cookies

 

Fall seems synonymous with pumpkin, and more specifically pumpkin spice flavored items.  In a recent trip to my local market I see Pumpkin Spice Latte M&Ms.  So of course I needed to try it in a cookie.  I’ve reworked a previous pumpkin cookie we’ve had on the blog, it went well with these seasonal yummy candies.  Enjoy!

1. Begin by setting your oven to 350 degrees F.

2. In an electric mixer whip the following until it’s “light and airy”:

1/2 cup Sugar
1/2 cup firmly packed Brown Sugar
1 cup softened unsalted Butter

3.  To the mixture combine well:
3/4  cup canned Pumpkin
1 beaten Egg
1   tsp Vanilla

4.  The dry ingredients are next, combine these together and then add the dry mixture to your bowl and mix well:
2 cups all purpose Flour
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Cinnamon
1/4 tsp fresh ground Nutmeg
1/4 tsp Salt

5.  Fold in one package of Pumpkin Spice Latte M&Ms (it’s roughly 10 ozs).

Spoon generous tablespoons onto a baking sheet (I use nonstick baking mats in mine)  and bake for 10 mins.   These cookies don’t really spread out, but remain pretty much in the “footprint” you put them in.  You’ll know they are done when the cookie gets a golden brown appearance on it’s edges.

These cookies are best eaten after a few hours as the cake-y cookie crumbles easily if it’s even remotely warn.

6.  Pour yourself a glass of milk and let the nibbling begin.

 

 

 

Filed Under: Photo, Recipe Tagged With: Cookies, dessert, m and m, pumpkin, Pumpkin Spice Latte Chip Cookies

Bread Pudding

September 14, 2015 by Dan Leave a Comment

Bread Pudding

Bread Pudding

Seemingly in the blink of an eye, Fall is upon us, it’s time to think about new recipes for the holidays. This week we tried bread pudding with peaches and a peach schnapps caramel sauce.  OMG – yes!

Let’s get baking…

Bread Pudding

6 Eggs, beaten
2 cups unsweetened, vanilla Almond Milk
1 cup packed Brown Sugar
1/4 cup Maple Syrup
1 cup White Sugar
1 tablespoon Cinnamon
1 14.5 oz can unsweetened, sliced Peaches
2 pounds Bread, cut into cubes, slightly stale works best or dry in the oven for a little while (15 mins at 150 degrees F.)

Caramel Sauce

1 cup White Sugar
1 tablespoon Corn Syrup
1/4 cup Water
1/2 cup Almond Milk non-dairy Creamer
2 tablespoons Butter, unsalted
1 teaspoon Vanilla Extract
1/4 cup Peach Schnapps

To make the Bread pudding:

Preheat your oven to 350 degrees F.

Grease a 9 x 13 baking dish.

Combine the 6 beaten eggs, 2 cups of vanilla almond milk, 1 cup brown sugar, 1 cup white sugar, 1/4 maple syrup and the cinnamon in a large bowl. Stir until the sugar dissolves and everything is well mixed. Add your bread. I used two round loaves of white Italian bread. Any bread with some body will work fine. Don’t try to use white sandwich bread, it doesn’t have enough body to it.

Let the mixture stand for 10 to 15 minutes so the bread absorbs most of the custard. Pour the mixture into your greased 9 x 13 inch baking dish. It should fill it nicely.

Place on the center rack in your oven and back 35 to 45 minutes, or until the custard is set. Remove from the oven and let cool. (Note, it is best served warm with the caramel sauce, below, whipped cream or even a scoop of ice cream.)

To make the Caramel Sauce:

Combine the sugar, corn syrup and water in a medium sauce pan. Stir over medium heat until the sugar dissolves and the mixture begins to boil. Once it starts to boil, stop stirring and cover for a few minutes. (The condensation will dissolve any sugar stuck to the side of the pan.) Remove the lid and let boil until the mixture reaches a medium to dark amber color. Do not stir while it is boiling.

Remove from the heat and add the almond milk creamer slowly while stirring with a wooden spoon. This will bubble up a great deal, so be careful. Stir until smooth, scraping the bottom of the pot so nothing settles out. Add the butter and stir until dissolved. Add the vanilla and the peach schnapps. Return to the heat, bring to a bubble over medium heat, turn down to low and let simmer for a few minutes to boil off most of the alcohol. Remove from the heat and let cool. Stir periodically. Once cool, you can store this in the refrigerator. It is a thick liquid at room temperature.

Serve over the bread pudding above or over ice cream.  Yummy!

Filed Under: Photo, Recipe Tagged With: bread pudding, caramel, caramel sauce, Custard, dessert, peach

Best in the West Rib Cook-off

September 14, 2015 by Dan Leave a Comment

Beef Ribs, Carson City BBQ by D Fenwick, http://dfenwickphotography.com

Beef Ribs, Carson City BBQ

Baby back ribs, Carson City BBQ by D Fenwick, http://dfenwickphotography.com

Baby back ribs, Carson City BBQ

We spent all too much time at the Best in the West Rib Cook-off, so we missed getting a post up.

The cook off,  in late August/early September, marks the end of summer for us.  Snow is already forecast for the higher peaks later this week!  So heading to Victorian Avenue and indulging in lip-smacking ribs and fresh grilled corn is our summer-end’s pilgrimage.  We just can’t say “No!”.

So, this week we’ll make up for that with two. First is some pictures of the ribs from Carson City BBQ, They are one of my favorite places to get ribs at the event. Always good food and friendly service.

Filed Under: Photo Tagged With: beef, Best in the West Rib Cook-off, ciook-ff, Pork, ribs

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