October 2015 - Buttered Side Up

Homemade Condensed Cream of Mushroom Soup


Homemade Condensed Cream of Mushroom Soup

One of the things that really launched me into cooking was my desire to make store-bought items from scratch. I was realizing that certain processed foods were not nourishing, but I didn't want to give up my favorite pre-packaged foods because they contained unhealthy ingredients.

Canned condensed cream of mushroom soup was one of those things I thought couldn't be replicated at home. I just had a mental road block! But I wanted to make my favorite cheesy potato casserole (I'll share the recipe for that one day) more tasty and healthy, so I gave it a try. It was much easier than I anticipated!

You can go get the recipe and step-by-step photos on the Pioneer Woman's blog HERE.

Oh, and if you'd like to see how I'm progressing with my pregnancy, check out my personal blog here.


What I Ate Wednesday (10-14-15)


Note: This post contains affiliate links. All opinions are my own.

What I Ate Wednesday is my chronicles of what I eat every Wednesday. You can see all of the posts by clicking HERE.

Breakfast
Breakfast: Strawberry smoothie. I know it's not very seasonal, but I've been craving smoothies lately. This was made with frozen strawberries, milk, cream, half a banana, vanilla extract, and collagen powder (get it for $14 cheaper on Thrive Market). I may have thrown some plain yogurt in as well - I can't remember.


Lunch
Lunch: My sister offered to let us eat lunch with her and her kids because she was making fresh bread. Of course we agreed! I had cinnamon-sugar bread, apples, grapefruit, and cheese: havarti, gouda, and gjetost.


Snack
Snack:  Lindt Dark chocolate with sea salt. This is one of my favorite chocolate bars. So smooth.


Supper
Supper: Pan-fried salmon with Coconut Teriyaki Sauce, pan-fried Brussels sprouts, and couscous. I also put butter on my couscous.

Drinks: I had a few sips of blueberry kombucha throughout the day. My sister also made me a cup of coffee (with cream and syrup, of course).

Other snacks: I had an apple in the evening because I was feeling nauseated. I also had a few bites of Reuben's Grapenuts.



How To Make Homemade Roasted Pumpkin Puree

Homemade Roasted Pumpkin Puree
I remember the first time my mom made a pumpkin pie with freshly-made puree. The flavor was so much better than canned pumpkin. I was hooked.

Now I have to make a pumpkin pie each year with fresh pumpkin puree. It's just something that needs to be done. If you have never tasted a pie made with non-canned pumpkin, you are missing out big time.

Let me show you how to make it yourself! 


Homemade Roasted Pumpkin Puree
Begin by cutting off the stem. It will just get in your way.


Homemade Roasted Pumpkin Puree
Slice the pumpkin in half. If you lack the strength to hack open a pumpkin, you can make it a lot easier by tapping on the back of your knife with a rubber hammer (this was my husband's idea). Make sure to keep your fingers out of the way of your knife!


Homemade Roasted Pumpkin Puree
Scoop out the seeds and stringy bits of the pumpkin. Reserve the seeds for roasting later.


Homemade Roasted Pumpkin Puree
Slice the pumpkin into quarters or eighths. For some reason I always want to do eighths. Eighths is a weird word to spell and say. Anyways.


Homemade Roasted Pumpkin Puree
Roast the pumpkin in a 350 degree oven for an hour or so, or until the pumpkin feels tender when you poke it with a fork. Let the squash cool a bit and then slice off the skin.


Homemade Roasted Pumpkin Puree
Puree in a food processor. You may need to add a bit of water if your pumpkin is dry.


Homemade Roasted Pumpkin Puree
Store in the refrigerator for about a week, or in the freezer for several months.


Homemade Pumpkin Puree

Ingredients:
  • 1 pie pumpkin
  • water, if needed

Directions:
Preheat oven to 350 degrees F.

Slice off the stem of your pumpkin. Cut the pumpkin in half and scoop out the seeds and stringy parts. Quarter the pumpkin. Place on a baking sheet.

Bake in preheated oven for about an hour or so, or until the pumpkin is tender when poked with a fork. 

Cool for a bit and then slice off the skin. Place in a food processor and process until VERY smooth. Add water if needed. Store in the refrigerator for about a week, or in the freezer for a few months.






Looking for some more pumpkin recipes?






Homemade Pumpkin Pie Spice | Buttered Side Up

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What I Ate Wednesday (10-7-15)


What I Ate Wednesday is my chronicles of what I ate every Wednesday. You can see all of the posts by clicking HERE.

Breakfast
Breakfast: Soaked oatmeal. I spiced mine up to taste a bit ginerbready by sweetening it with molasses and adding dried ginger.


Lunch
Lunch: Leftover chicken + veggie stir-fry over coconut sticky rice. So yummy.


Snack
Snack: I made a cake for a blog post (you'll be seeing more of this later), so of COURSE I had to sample it while it was still warm. We brought it to the guys (my husband and his co-workers) for 3:00 Break. Which is totally a thing. I had a larger piece then. My sister provided homemade eggnog. Nom.


Supper
Supper: Pesto grilled cheese and pears. I was planning on making salmon for supper, but after a very busy day I just could not even. So grill cheese it was!

Later that evening we went to my family's house to watch a movie. I had two small bowls of buttered popcorn.

What are your supper plans for this evening? 



Easy Cinnamon Bread


This post was originally published on January 14, 2011 on Buttered Side Up. Enjoy!

{13/365} -- Cinnamon Quick Bread

Sometimes I just want to bake something simple yet flavorful; sometimes I need to bake something that doesn’t require exotic ingredients. Like this bread.

You are almost certain to have everything needed for this recipe in your house right now. And if you don’t have exactly the right ingredients (as I did not) you can safely and easily make a substitution.




This bread tastes like a mixture of a quick bread and cinnamon swirl bread. Because it is impractical to swirl cinnamon in a wet batter, bits of butter are mixed with cinnamon and folded into the batter. This creates little pockets of buttery cinnamon goodness.




Notes:

Going with my usual substitutions, I used half whole wheat flour in place of all purpose. Also, since I didn’t have any “solid” natural sweeteners on hand, I used maple syrup and added an additional 1/4 cup of flour to compensate.

Having no buttermilk in the house, I used 3/4 cup sour cream mixed with 1/4 cup milk instead.

I thought the bread was a little salty. Next time I will probably reduce the salt to 1/2 teaspoon. I also think the bread could benefit from a dose of nuts — say, toasted pecans.



Cinnamon Bread
Adapted from eat make read | PRINT

Ingredients:

  • 1 cup all-purpose flour
  • 1 1/4 cups whole wheat flour (hard white or soft white)
  • 1 cup pure maple syrup
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 cup buttermilk (I used 3/4 cup sour cream mixed with 1/4 cup milk)
  • 1/4 cup (1/2 stick) melted butter
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 4 Tablespoons butter, chilled & cut into small pieces
  • 1 Tablespoon cinnamon

Directions:

1) Preheat oven to 350° F. Grease and flour a 9×5 loaf pan and set aside.

2) In a large bowl, combine flour, baking powder, baking soda, 1 1/2 teaspoons cinnamon, and salt. In a separate medium bowl, combine buttermilk, butter, eggs, maple syrup, and vanilla. Beat well. Add the wet ingredients to the dry ingredients and mix until just combined.

3) In yet another small bowl, work butter and cinnamon into pea-sized pieces. Gently fold cinnamon butter into the batter. Pour into prepared loaf pan.

4) Bake for 45 minutes, or until a toothpick inserted in the center comes out clean (I had to bake mine for an additional 10 minutes or so). Let cool in pan on a rack for 10 minutes. Turn bread out onto the rack and allow to cool. Serve with butter and a tall glass of cold milk.

Makes one large loaf


Salted Pecan Caramel Corn


Salted Pecan Caramel Corn

We LOVE caramel corn in this house.

It's sweet and savory and crunchy and addicting. I have to limit myself or I will definitely eat far more than is good for me.

This recipe is basically an upgraded version of my Homemade Salted Caramel Corn. I really like the addition of the pecans - they give the caramel corn an extra bit of savory flavor.



Do you have any plans for the weekend?
xoxo
Erica



What I Ate Wednesday (9-30-15)


Note: This post contains affiliate links. All opinions are my own.
Breakfast
Breakfast: leftover raspberry clafoutis + tea. I've been enjoying the Tazo Chai Pumpkin Spice, but I wish it was a bit stronger in flavor.


Lunch
Lunch: leftover Caesar salad, fried egg, and toast. I've been liking the Silver Hills Sprouted Grain bread. I like that it's made with sprouted grains (as the name implies), and it's oil-free. Now, that might sound strange coming from a fat-loving butter addict, but most breads contain oils that I prefer to avoid. I'd much rather slather my toast with butter.  


Snack
Snack #1: Apple + peanut butter. I knew we were going to have supper a bit later than usual, so I had a little something to help tide me over.


Snack 2
Snack #2: My sister and I were making supper at my family's house, and I was starving when we got there. So I had a snack of homemade bread and cinnamon-sugar.


Snack 3
Snack #3: We were making chicken pot pie, and I used the pie crust trimmings to make cinnamon-sugar crust sticks. So of course I had to sample a couple.


Supper
Supper: Homemade chicken pot pie! Delicious.


Dessert
Dessert: Homemade apple pie with whipped cream. So so good. I used lard to make the crust.

So now you know what I ate in a day!

What did you have for lunch yesterday?

Raspberry Clafoutis

Note: this post contains affiliate links. All opinions are my own.

Raspberry Clafoutis
I have seen clafoutis recipes floating around the internet and in cookbooks for years. But I never made one. Probably partly because I had no idea what one was, and partly because I had no clue how to pronounce it.

The other day I had a bucket of raspberries (picked fresh from Reuben's family's garden) that I wanted to turn into a delicious baked something. I decided to consult my cookbooks. There in my copy of Honey and Jam was a recipe for raspberry clafoutis. It called for 3 cups of raspberries. And when I took the time to actually read the recipe, I realized how easy it would be to make.


Raspberry Clafoutis
You start by placing your berries in a cast iron skillet. Then you blend together eggs, milk, flour, and flavorings and pour that on top.


Raspberry Clafoutis
It's a wonderful thing to throw together in the morning.


Raspberry Clafoutis
It bakes into a lovely, eggy, custardy dessert. 


Raspberry Clafoutis
Serve warm with ice cream or whipping cream and a sprinkling of powdered sugar.

Now I want to try out clafoutis with other fruits: pears, apples, blueberries...there are so many options! I love that you can make this a seasonal dessert by substituting whatever fruit happens to be in-season when you make it.

I've really been enjoying Hannah's cookbook, Honey and Jam. So far I've made this clafoutis and an Apple Cider Doughnut Cake. Both have been quite flavorful. I really like that she breaks the recipes into seasons so you can easily find inspiration for seasonal baked goods. I can't wait to try more of the recipes!

Note: My sister and I and Helen LOVED this clafoutis. My sister's husband wasn't too keen on it (he doesn't like oven puff pancakes and this reminded him of it), and my husband thought it was a bit tart with the raspberries. I personally liked that it wasn't so sweet. You can always make it sweeter with a dusting of powdered sugar.

Also: from my research you pronounce it "klah-foo-'tee." You're welcome.



Raspberry Clafoutis
adapted from Honey and Jam | makes 6-8 servings | PRINT

Ingredients:
  • 3 cups fresh raspberries
  • 1 cup whole milk
  • 2 tablespoons butter, melted
  • 1/2 cup organic sugar
  • 1 teaspoon pure vanilla extract
  • 4 large eggs
  • large pinch of salt
  • 3/4 cup whole wheat pastry flour
  • zest of a lemon, or 1 teaspoon lemon flavor
  • Powdered sugar, cream, or ice cream, for serving, optional
Directions:

Preheat oven to 400 degrees F (205 C). Butter a 10-inch cast iron skillet. Pour the raspberries into the skillet.

Place the milk, butter, sugar, vanilla, eggs, salt, flour, and lemon zest in a blender or food processor. Blend until smooth. Pour over the raspberries.

Bake in preheated oven for 35-40 minutes, or until a toothpick comes out clean. Serve warm with  cream or ice cream and a dusting of powdered sugar.

NOTE: The original recipe called for an oven temperature of 450 F. This makes for a puffier clafoutis (see first and last photos), but I found that the edges tended to burn before the center set. I prefer the lower temperature. 


Homemade Cream Sodas + The Winner

Homemade Cream Sodas

I'm really not a big pop fan. Most are loaded with sugar and chemicals and don't even taste that good. I do enjoy an occasional root beer float, and sometimes you just gotta have a sweet beverage with your pizza.

Homemade cream sodas are a totally different story. You can control the sweetness easily, and they contain FAT: Heavy cream. Mmhmm. 



AND THE WINNER OF THE MOCKMILL GIVEAWAY IS...

Andrea D, who won by commenting on the giveaway post.

Congratulations! I have contacted Adrea with further details.

Thank you to all who entered. Hope you have a lovely weekend!

By the way, what do you call it? Pop? Soda? Soda Pop?


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