Cinnamon Pumpkin Empanada

I found this recipe on a blog called Sook's Kitchen and boy does it look yummy. I'm a big fan of pumpkin (real pumpkin not just "pumpkin flavored") but it's so hard to find canned pumpkin all year round. So this past Thanksgiving (the MOMENT I saw pumpkin on the shelves) I stocked up on a number of cans.

This past weekend I made a Sweet Brie Ring (also found on Sook's Kitchen) for my sister's birthday breakfast. I think this weekend (or perhaps for dessert one evening) I'll be making these Cinnamon Pumpkin Empanadas.

This recipe sure does make me wish it was Autumn (although I'm also still waiting for Spring and Summer to show up).

Ingredients:

Pumpkin filling-

1 (15 oz) can pumpkin

1/2 cup sugar

1/4 teaspoon salt

1/2 teaspoon cinnamon (optional)

1/4 teaspoon ground ginger (optional)

Empanada Dough- (I have to be honest...I'm most likely going to use a premade dough)

1 cup water

1/4 cup sugar

1 teaspoon salt

2 (1/2 oz) packages dry yeast (4 1/2 teaspoons)

1/8 teaspoon baking powder

1/2 teaspoon cinnamon

3 cups flour, divided in half

3/4 cup vegetable shortening

Directions:

For the filling: Mix ingredients together and set aside. Preheat oven to 350 degrees.

Combine water, sugar, salt, yeast, baking powder, and cinnamon. Using an electric mixer, gradually blend in half of the flour. Add shortening and thoroughly mix, then gradually blend in remaining flour.

Divide dough into 4 equal parts, then shape each of those parts into 4 dough balls. Slap the dough balls between the palms of your well-floured hands until somewhat flattened, then roll out on a floured surface into circles approximately 4 inches in diameter and 1/8-inch thick. Put about 1 1/2 tablespoons of pumpkin filling in the center of each circle, fold over, and seal edges by moistening slightly and pressing lightly with a fork on both sides.

Bake on a greased cookie sheet until golden brown, 18 to 20 minutes (watch carefully as they can burn quickly).

Sweet Brie Ring

We made this on Sunday morning for my sister's birthday. It was way rich but way yummy. Here are a few pictures I took while prepping the Brie Ring (super fast to make btw) - the ingredient list and directions are at the bottom.

This is enough for 2 rings. But we found 1 was more than enough.

Preheat to 400*

Remove Brie from paper wrapper and place in middle

Arrange crescents around the brie

Sprinkle brown sugar on the top

Now it's ready to bake!

In the oven for 20 minutes

And it's ready to devour!

Ingredients:
2 Pillsbury crescent roll tubes (the large ones work best)
1 round baby brie
2 tablespoons butter, melted
Brown sugar

Directions:
Preheat oven to 400 degrees F.
Grease a baking sheet with sides on it with a Pam or oil.
Place 1 round baby brie in the center of the baking sheet and put the crescent dough around the brie. 
Spread the butter over the top of the bread evenly. 
Sprinkle approximately 1/8-inch brown sugar on top of the dough and a little less on the brie. 

Bake for 20 minutes or until the bread is golden brown. 
Cool at least for 10 minutes so you don't burn yourself on the sugar. 
Pull apart the individual crescents and spread cheese on the bread.

Cupcake Poll Closed

Thank you to everyone who voted on the Cupcake Poll. 

The (voted) winning cupcakes were:

First Place: Boston Cream Pie Cupcakes

Second Place: Chocolate cupcakes with PB frosting

(Tied) Third Place: Lemon Kiwi Cupcakes and Almond Joy Cupcakes

I have made the Almond Joy Cupcakes (which went over very well with my taste-testers) and the Boston Cream Pie Cupcakes (which bombed in a way. The recipes I used just weren't that impressive). 

I'm not sure if the Kiwi one's are going to work out. I'm just worried that the Kiwi is so light and delicate it will be overpowered by the Lemon. 

And as for the Chocolate cupcakes with Peanut Butter frosting - I think I'll make these for someone's upcoming birthday but the winner (taste-tester wise) for a Chocolate Cupcake at the bridal shower is the 

Mexican Hot Chocolate Cupcake!!

Thank you again to everyone who voted and I'll keep posting pictures as new cupcakes come out of the oven. 

Happy Eating!

Review: Tasty n Sons

Tasty n Sons is located in NE Portland, in the Mississippi neighborhood,
was recommended to me by a co-worker.

I had a friend coming in from out of town
and we went the first morning she was here.

The building is small and narrow.
The tables are close together to give the family dining feel
(plates are served family style).

We sat at the Chef's Bar which I love. Getting to see the cooks in action and the food created is such a joy!

It took me a while but I had to get a picture of this
KGB hat on one of the line chefs.

We didn't have any but what a great name!

Belladonna!? Doesn't sound like a cocktail I'll be trying anytime soon.

We did however try both the Chocolate Potato Doughnut
and the Griddled Bacon Wrapped Dates

The doughnut was so fresh and hot it steamed when we split it in two. 
The outside was a hard crackling shell and inside just moist and fluffy.

I had read some not-so-good reviews about these Dates
(someone got an unpitted one) but these were so yummy.
I love dates, bacon, almonds and maple syrup - why not combine them?

Because this was a special indulgence foodie weekend we had to try as many dishes as we could fit into our stomachs. So we also ordered the Auntie Paula's French Toast and the Moroccan Chicken Hash.

No syrup needed with a maple infused whipped cream!

We finished the meal off with the Hash.
It was slightly spicy and had wonderful flavors.
Nice way to neutralize the sweetness of the French Toast.

There was no room for dessert but I thought
I'd take a picture of the menu anyway.

So if you're ever in Portland and in the NE side looking for something yummy to share (or keep to yourself) I highly recommend Tasty n Sons. http://www.tastynsons.com/