Tuesday, November 21, 2017

S'mores Pumpkin Pie



We are just 2 days away from one of the greatest holidays of the year -- Thanksgiving!


And to celebrate, I have done something wild and crazy and really great. I had the idea for this recipe and decided shortly thereafter that this would be our big Thanksgiving recipe here on Gas Stove Girl this year. It's traditional with a major ooey, gooey, twist that you're sure to love.


Here it is, the centerpiece of your dessert table. It is S'mores Pumpkin Pie and, well, just look at it!


This pie is a little outrageous but super ridiculously delicious, it is sweet and full of warming fall spices. It starts with a classic pumpkin pie, but rather than a traditional pie crust, we will fully embrace the s'mores aspect with a graham cracker crust. Once our pumpkin pie has been baked a cooled slightly, we are going to top it with jumbo marshmallows that will get toasted golden brown! Not only are marshmallows very essential to s'mores, but this also reminds me a little bit of the sweet potato casserole our grandparents would make, with lil' baby mallows on top. Nostalgic and decadent, a win-win!


Now, if there is one thing that is always noticeably absent from a Thanksgiving dessert spread, I would argue that it's CHOCOLATE. And lucky for you, I have found a way to remedy that situation without sacrificing our favorite pie. A beautiful drizzle of bittersweet chocolate ganache it the perfect finishing touch to our s'mores pie!


I hope your Thanksgiving is filled with great food (like s'mores pumpkin pie), your closest family, and a full stomach and heart. Have a wonderful holiday weekend!


Here's what you need for S'mores Pumpkin Pie* (Print Recipe)

1 1/2 cups graham cracker crumbs
2 tablespoons sugar
1/3 cup butter, melted and cooled slightly
2 cups pumpkin puree
1 14-oz can sweetened condensed milk
2 large eggs
1 tablespoon vanilla extract
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup brown sugar
1 teaspoon salt
20 jumbo marshmallows
1 1/2 cups bittersweet chocolate chips
1/2 cup warm cream
1 tablespoon dark rum

Here's what you do

Preheat oven 425 degrees.

In a medium bowl, mix together the graham cracker crumbs, sugar and melted butter. It will look like wet sand. Dump the mixture into a 9-inch pie plate and use your fingers to firmly press the mixture into the bottom and up the sides of the pan. Set aside.

In a large bowl, whisk together the pumpkin, condensed milk, eggs, vanilla, cloves, cinnamon, ginger, brown sugar and salt until totally smooth. Pour into the prepared crust and bake for 15 minutes uncovered. Lower the heat to 350 degrees and cover the pie loosely with aluminum foil. Bake for another 40 minutes until the pie is no longer jiggly. Remove from the oven and cool completely. This can be done a day ahead of time, just loosely cover and store in the fridge overnight.

Turn on your broiler and arrange the marshmallows on top of the pie. Broil for 1 to 2 minutes until the marshmallows turn golden brown on top but still maintain their shape. Remove and set aside. Place the chocolate chips in a medium heat-proof bowl. Prepare the chocolate ganache by warming the cream and the rum in a small saucepan until just starting to steam and bubbly slightly on the sides. Pour the cream on top of the chocolate and allow to sit for 30 seconds. Stir until smooth then transfer to a large ziploc bag. Snip the corner of the bag and drizzle the chocolate all over the pie. Allow to cool for at least 20 minutes before slicing and serving.


*Gas Stove Girl Original Recipe

Friday, November 10, 2017

Sausage and Kale Tortellini Soup


Hiiii, it's finally soup season!


You guys KNOW I love me some soup. As soon as there starts to be the faintest chill in the air, I am all IN on soup for dinner (let's be honest, sometimes I make it in the dead of summer. I just love it!)


This soup, like all great soups in my very humble and honest opinion, is so easy to make while also being loaded with different flavors and textures that make it so much more than a basic bowl of soup. With the first freeze of the season happening in New England today, you HAVE to be sure to add this Sausage and Kale Tortellini Soup to your menu.


Now, in the interest of full disclosure, I know you might be thinking...didn't you JUST post a recipe with sausage? What gives? And I would say to you that yes, yes I did. That is kind of sausage overload, but I do really and truly LOVE sausage. However, this wasn't my original schedule of posts. My PLAN was to share a pistachio and chocolate sour cream coffee cake with you all this week. But this, of course, is no cake recipe. In fact, my dreams of a pistachio and chocolate coffee cake are in the garbage after my bundt pan overflowed everywhere and the edges overcooked while the middle stayed raw. It was probably my biggest food fail to date, and it left me bitter towards any and all baked goods. But, when life gets you down, the best thing to do is turn back to what you're good at - for me, that's soup!!


Alright, so. What is it about this soup that makes it stand out among the hundreds of other soup recipes out there on Pinterest? First of all, tortellini. Perfect little stuffed pasta packages swimming in a flavorful broth among some of our favorite vegetables. To compliment the robust flavors in the sausage (which, by the way, I used chicken sausage here - it's a bit more tender than pork sausage, making it better for a soup) I steeped a bouquet garni in the broth while the veggies and pasta cook. This is a simple bundle of rosemary, parsley and sage, but the flavor benefits are out of this world!


I also love wilting in a leafy green to most soups, for flavor, texture and added nutrition, and my grocery store had the most beautiful bunches of kale that I had to scoop up for this. Rachel Ray always suggests adding in a bit of freshly grated nutmeg to really bring out the flavor of kale, so I finished off this soup in that exact way and let me tell you - between the nutmeg and the sage, this soup is filled with all those intoxicating, warming holiday season flavors that make my heart smile!


Tuesday, October 31, 2017

Sausage and Spinach Stuffed Shells with Pumpkin Cream Sauce


Ooh ooh! Look! Comfort food!


And not just any comfort food. This has everything you need, including but not limited to pasta, fontina cheese, sausage, pumpkin and accompanying seasonal spices. So many flavors in each delightful little bite!


These Sausage and Spinach Stuffed Shells with Pumpkin Cream Sauce are a wonderful Fall spin on a classic dish. Even though I love basically every baked good made with pumpkin ever, this season I've been trying to incorporate pumpkin into more savory dishes. And, based on how ah-mazing this recipe turned out, that happens to be a very, very good idea.


The idea for these stuffed shells was born first and foremost from my desire to make a pumpkin and sage cream sauce, filled with nutty fontina cheese, creamy pumpkin, fresh sage plus cinnamon, nutmeg and a little red pepper flake. I knew I wanted these shells to be both meaty and cheesy, so I built the filling around savory ground sausage to really bring out the sage. Combine that with a bit of ricotta cheese, more pumpkin, spinach and parmesan and you will be well on your way to the ultimate Fall pasta dish!


Are you hosting a holiday party or Friendsgiving this year? Have you been tasked with bringing the first course to a family dinner? Look no further than this recipe right here! Don't be intimidated by the number of steps - everything about making this dish is therapeutic plus you have the promise of aaaall this deliciousness at the finish line!


Saturday, October 28, 2017

Recent Eats - Volume 6

I can't believe that Halloween is just around the corner! I really love Halloween, but I am not ready to accept that we are hurtling head-first into the holiday season. We've got a busy November and December ahead of us, but I will be cooking and eating to my heart's content. Check back each week for some new, hopefully super festive recipes! In the meantime, here's a look at a few bonus eats we've been enjoying the past few weeks!

Quick, clean Zucchini Fritters


November may be just around the corner, but there is no denying that this has been a rather warm autumn so far. Turns out, that's not the worst thing ever because that means we got a few extra weeks of fresh vegetables at the farmer's market. I used the last of my zucchini bounty for zucchini bread, turkey zucchini meatballs, enchiladas, and these zucchini fritters! I originally walked through the step by step recipe on my Instagram stories, but since those only survive for 24 hours I wanted to be sure these could live on forever on the internet.


Super simple, super yummy, clean-eating approved...just put a drippy egg on it and you have breakfast/lunch/dinner in 20 minutes or less!

One Pot Stove Top Mac and Cheese!

I am of the firm belief that in this world, we all need a back-pocket stove top macaroni and cheese that we can whip up in no time at all with a few staples. It's like the stuff from the box but 100% more delicious and creamy AND without any weird unknown chemicals. This is the type of recipe we cook up after a long day, when we feel like crying for no reason, or when we just need a big old hug. It's so simple, we don't even need to make a roux! The secret is...wait for it...CREAM CHEESE!


Here's how you make it: Bring a large pot of salted water to a boil. Cook a box of small cut pasta, such as shells, for 7 to 8 minutes until very al dente. Reserve at least 1 cup of cooking liquid then strain the pasta and return to the pot. Over low heat, add 2 tablespoons of butter, 4 ounces low-fat cream cheese, 2 cups freshly grated sharp cheddar cheese, 1/2 cup grated parmesan, a big pinch of black pepper, a little salt and red pepper flakes to taste. Stir, stir, stir with all your might until everything is melted and starting to come together. Add enough reserved pasta water to create a creamy, dreamy sauce. Sprinkle in some fresh chopped chives and serve at once...yummy!

The Best Italians in Boston

Back in March, we moved to the Hyde Park neighborhood of Boston, and it wasn't until last week that a coworker of mine informed me that the actual best sandwich you can get in Boston is ALSO in Hyde Park.


Tutto Italiano is a nondescript little deli that has some of the tastiest and most authentic Italian offerings this side of the Charles River. They have tons of Italian wines, sodas, and candies, in addition to fresh pasta and sauces and classic Italian cookies. But it's their amazing sandwiches, piled high on bread they bake fresh in the store, that brings the crowd (and yes, there will be a crowd no matter when you go!) I had the classic Italian, and trust me when I say it lives up to the hype. Not only is the bread fresh, but they also freshly slice all the meats as well as the lettuce and onions for each sandwich. Truly to die for! If you find yourself in the neighborhood, be sure to stop in! You won't be disappointed.

Wednesday, October 18, 2017

Pumpkin Chip Vanilla Pudding Cookies


These cookies are little festive pillows of happiness!


No, seriously. I could honestly take a nap on one of these cookies. They are irresistibly soft and bursting with pumpkin flavor.


When I first saw these Toll House Pumpkin Spice Chips at the grocery store, I knew beyond a shadow of a doubt that I HAD to have them. I didn't know exactly what I was going to do with them, but I had no idea it would be this delicious.


These Pumpkin Chip Vanilla Pudding Cookies are made with all the best things that we need in a cookie, plus a few extra special ingredients that kick the flavor up a notch. We start with a whole stick of butter, because duh, and a bit of pumpkin puree because it is October after all and if your pantry isn't packed with cans of pumpkin then how are we even friends? These get beaten together with both granulated sugar and brown sugar until smooth and creamy.


Note: if your butter is not super soft, this mixture may look a little curdled when you start mixing it...don't panic. Everything is fine. Keep going and trust the process.

To the butter, pumpkin, sugar mixture, we will add some eggs and the ultimate secret ingredient -- a package of vanilla pudding mix! If you have never made pudding cookies, I'm here to blow. your. mind. Adding a package of pudding mix to cookie batter adds a burst of flavor and also keeps your cookies soft and fresh for days and days!


To finish up the batter, we will mix together our dry ingredients. which includes a bit of cinnamon and nutmeg of course to bring out the flavor of the pumpkin, and combine wet and dry. Lastly, the pièce de résistance, those pumpkin spice chips! Delightfully bright orange in color, sweet, and packed with warming spices and a subtle pumpkin flavor. Oh gosh. My mouth is watering just thinking about these cookies, they are truly that good!


I actually LOVE these cookies straight out of the fridge - when they are chilled, they become a bit chewy and the flavors really develop...mmm, ok. I need to go make another batch of these! Don't miss this recipe!!

P.S. I am realizing now that these aren't the most beautifully styled photos, but that's because when I was taking these pictures my husband was up on our roof for the first time ever taking down a satellite dish so I was a little stressed...believe me, though - THEY. ARE. TASTY!!

Monday, October 9, 2017

Fall Drink and Snack Pairings with SkinnyPop!

There is nothing quite like autumn in New England!


Well, except this year, when autumn in New England means extreme humidity and mid-summer temperatures...

Then again, that hasn't stopped me from setting out mums and pumpkins on the front porch, going apple picking, and enjoying as many fall drinks and baked goods as possible!

As for everyday snacking, my husband and I always have a bag or two of different SkinnyPop popcorn in our pantry for munching on no matter what time of day it is. My favorite flavors are Sea Salt & Pepper and Aged White Cheddar. SkinnyPop popcorn is full of flavor and incredibly satisfying while still being a light snack you can feel good about all day long.

No matter what fall drink you love, SkinnyPop has a drink and snack pairing that you'll be enjoying straight through Thanksgiving and beyond! These five fall-inspired drinks make my mouth water, and I am even more excited that SkinnyPop has paired each drink with the perfect flavor of popcorn!


I am most excited to mix up a batch of Autumn Pear Mojitos to serve alongside SkinnyPop's Sea Salt & Pepper popcorn. Pears add a slightly sweet and autumn-inspired twist to a classic mojito, and you can really pump up the flavor by adding a pinch of cinnamon to the muddled pears and mint. The refreshing cocktail will quench your thirst while also bringing out the flavor of the pepper - a win-win!

Be sure to pin this post so you can always have delicious cocktails to pair with your favorite popcorn flavors! Enjoy responsibly :-)

Monday, September 25, 2017

Crockpot Turkey Sweet Potato Chili


It's 80 degrees in the middle of September, but soon enough Fall will be here for good and we will need as many Crockpot recipes as we can get our hands on. And I have a real keeper here!


This Crockpot Turkey Sweet Potato Chili is a deliciously lightened-up version of an old classic. It cooks low and slow all day long so that when you get home, you are greeted by a big pot of happiness and your home is guaranteed to smell of amazing fall flavors!


We will start by browning a diced onion and garlic in a bit of olive oil - and honestly, is there any better way to start a dish? Lean ground turkey joins the party next until it's cooked and crumbled, and that's all we need to do before throwing everything into our slow cookers. Dreamy, right?


Along with our turkey we need, not surprisingly, a peeled and diced sweet potato to join the Crockpot party. Diced tomatoes, tomato paste, black beans, white beans, and chopped bell peppers are very necessary. To keep the chili interesting, spice things up with the classics--a bunch of chili powder, paprika, cumin, red pepper flakes and oregano--plus a few dashes of something a little different--cinnamon! Trust!


What do I love about this chili? Well, it's easy. Super duper easy as any Crockpot meal should be. The turkey and sweet potatoes become incredibly tender and just melt in your mouth. The chili spices along with the cinnamon and tomato paste are warming and comforting. Extra bonus: this recipe freezes beautifully so you can make a batch ahead of time and store it in an airtight container for a day when you need a tasty meal in a hurry.


It may still be hot outside, but this chili is going to keep you warm and happy on the inside. So let's break out those slow cookers and get cookin'!