Fall Food Fiesta Episode 1

You know…I tried for like 5 minutes just now to come up with something clever to call the next few posts….I got nothin’. So I settled for some basic alliteration.

The thing is, I love fall. Its basically my fave season. The colors, the temperature (my ideal), the smells, and obvi the foods. Tis the season of PUMPKIN…and squash, and apples, and cinnamon. There really isn’t any other time of year where we go as nuts over these guys as RIGHT NOW. Anyone within a 2 mile radius of a Starbucks knows all about the pumpkin craze (cough…return of the pumpkin spice latte…cough cough).

So I thought I’d share some of the things I’ve cooked up this autumn.

First in this fall fiesta series comes Butternut Squash Ravioli with a Browned Butter Sage Sauce.

I have wanted to make ravioli for a while now, but I got a pretty severe case of the lazies.  And I’m not talking about getting like for serious-serious about this…I’m talking about using wonton wrappers as the pasta substitute. Pinterest paints a pretty detailed road map on just how to do it.

You can pick up wonton wrappers pretty cheap at just about any grocery store (HINT: they are in the produce section and cost under $5).

Cook the squash, add the spices and puree.

Cook the squash, add the spices and puree.

I didn’t follow a set recipe but here’s what I used:

-1 mediumish butternut squash
-Cinnamon and all spice
-~1/4 c. butter
-1/2 parmesan cheese
-1 package wonton wrappers

To start your cook your squash. Add spices, cheese, and butter and blend until smooth.

Add the dollop of squash

Add the dollop of squash

Then its time to assemble your raviolis. Put a dollop of your squash mixture in the center of on wonton wrapper. Then, using your finger or a pastry brush, wet the edges with water and seal with another wrapper. Pinch the edges all the way closed. Continue until all the squash and wontons are gone.

Add the top and seal it up

Add the top and seal it up

Then boil your pasta water and cook the raviolis. They stick together a bit so you will likely have to cook a few at a time. They are done when they float to the top.

Cook'em up

Cook’em up

I messed the sauce up when I made it. I didn’t use fresh sage, or measure so I used too much. I did however brown the butter like a boss.

Butternut Squash Ravioli

Butternut Squash Ravioli

This is something I will definitely attempt again now that I know more about it. I kept my cooked raviolis in my strainer which caused them to stick together and also left little circle indents on them (as you can see in the photos). But they’re just so easy to make! You can fill them with anything…I can’t wait to whip up some kind of goat cheese raviolis.

On an unrelated note. I recently took an awesome trip to Colorado with my lady friends. We had the best time at C’s house chilling with the fam, eating amazing food, and super fun activities (tour of the Celestial Seasonings Factory, hiking, gun shootin’). C’s mom made us amazing pancakes for breakfast and a tasty lasagna. And her awesome sis and bro-in-law set up a gun range in the backyard for us to try to shoot a few different guns. He even generously let us break in his new toy–the moving target…I totally hit like 5 of them and it was totally awesome. Here are some photos to commemorate the trip.

Celestial Seasonings Tour...sexy hair nets

Celestial Seasonings Tour…sexy hair nets

Hiking around

Hiking around

Shootin' guns like a boss...note the missing nubs from where I blew them away :)

Shootin’ guns like a boss…note the missing nubs from where I blew them away 🙂

The ladies posing with some assault weapons...NBD

The ladies posing with some assault weapons…NBD

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Sunday Funday

So turns out that I wrote the majority of all my blog posts while I was wasting away of boredom at my old job. Now that I have a new job I have way way less free time lol. But I have a moment now so I figured I’d slap something up.

I had a fairly whirlwind weekend this past weekend…which was a nice change of pace. On Saturday afternoon my bestie and I went to this cool terrarium making party at a local glass shop where she blows glass (I hang with a talented crew lol). We got to make wet and dry terrariums. NOTE: every single time I think or say terrarium I confuse it with a house for spiders…I think they sound the same). Anyhow–I was pumped because a wet terrarium is essentially creating a Jurassic Park type scene in a jar! Spoilers mine has a pterodactyl in it! Boom.

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It was our other friend K’s birthday this weekend so we had some extra fun activities planned. We spent a fun hour kayaking on the Charles River. It was a murky chilly type day but it was really fun.

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We couldn’t really continue the party because we all soaking wet, but a bunch of us met up later that night to eat tacos and watch Game of Thrones. My contribution was cupcakes. But not just any old cupcakes…these were the stuff 90s kids dreams are made of. They were vanilla cupcakes with purple frosting and pop rocks on top! You can hear them snap crackle and pop on you plate…and then comes that creepy-but-awesome blitzkrieg of pop that happens the second they hit your mouth lol. They were really fun!

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Overall, it was a solid weekend with my lady pals 🙂

A Birthday Surprise…The Easy Way

So you may recall from some of my earlier posts that I love birthdays. I love making birthday treats. Sometimes though, it can be a pain in the a**. For the most part I like things simple. Which is why I really don’t mind using boxed cake mix and store bought frosting as a base (with some exceptions obviously) because you can do lots of things to make your biz unique.

This time around, I was even lazier (and a little bit poorer) than usual. Two of my co-worker pals happen to have the same birthday. So clearly I was going to make them a treat. Things I did not have/ did not feel like buying: eggs and oil. Usually those two guys are pretty essential for a box mix. Not anymore.

All this cake needs is the mix from the box and 10 oz of soda! BOOM. Stupid easy right?! Eggs Schmeggs man.

It looks really cool when you mix in the soda. NOTE: I used Sprite because I was making a white/yellow cake. If you’re making a chocolate or dark cake you can use a darker soda. Or be cool kid and mix like orange soda with a light cake. It also is a big cut to the calories of the cake.

It bakes up nice and fluffy…and you cook it per box instructions…so like 30 mins on 350.

Now my friend T is real into Nutella. She loves it. So since it is part her birthday I decided to make a Nutella frosting. I didn’t really have the time or funds to buys the ingredients for a butter cream from scratch so I checked the interwebs and found a cheat option. Mix a store bought white frosting with an equal part nutella. Its a little thick so I also added some milk to make it smoother. Eye ball that because it will vary based on amount of frosting and the consistency you’re looking for.

Then all that’s left is to frost your biz. The frosting is a little different consistency wise because of the Nutella so its a little thicker, but more durable than regular frosting. When I say durable I mean that should you say.. accidentally slide the finished cake into your electric kettle it really doesn’t even make a dent.

So I wanted to write on the cake. In the end I remembered that I had icing for this exact purpose. However, before my brain started working I attempted to whip up some colored icing to write on the cake…and totally failed and made a big mess lol. I attached a photo so we can all laugh and judge me together lol.

Long story short: Happy Birthday Louis and Tessa (who unfortunately ended up calling in sick and won’t get to eat cake with us 😦  )

Remaking A Classic: Kraft Mac&Cheese

Here’s the thing: Kraft Mac&Cheese is great. I’m a big fan. And I know there are lots of you out there just like me who can’t resist the appeal of that Blue Box treat….and then eat the whole thing in one sitting cough cough…

But there are times when you want to eat something a little more dynamic. This was the case last night. My friend and I wanted to eat something good, but weren’t in the mood to go all out. So we decided to ramp up a classic. We decided to add some salsa and sour cream to our mac&cheese; thus prompting us to call it mex&cheese.

To make this fun revamp here’s the how to:

1. make the mac&cheese per box instructions
2. add about 4 Tbs of salsa (we used medium)
3. add about 2 Tbs of sour cream

Now this was a tasty creation. We did realize that for this to be truly magical we needed to add something crunchy. I recommend adding crushed fritos/doritos/torilla chips.

We also decided to make a classy yet super simple appetizer to snack on while the noodles were cooking: chabbata and brie with raspberry jelly. All you do is slice up the bread, slather on some jelly (fig jam is also INCREDIBLE with brie) and add a slice of brie. If you want to take it up a notch, toss that guy in the toaster over for a minute or two. BOOM.  Super easy and tastes great.

Happy Birthday America!

So yesterday was America’s birthday and man oh man was it a good one. A friend of mine had a BBQ in her backyard so that we could celebrate this grand ole country of ours.

I made some macaroni salad (thanks Auntie Merri) but I obviously forgot to snap a picture of it and a cool firework cake that I saw on Pinterest.

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WARNING: this cake tastes like Freedom.

Hope you all had a great 4th of July!