Monday, October 29, 2012

Pumpkin Pie Martini

So no work for me today! Massachusetts got hit by Hurricane Sandy. Thankfully we haven't had it as bad as New Jersey or New York, so fingers crossed that we don't loose power!

This weekend we went to our friend's annual halloween party. My friend Sarah and I dressed up as price is right contestants. Sarah's boyfriend Dave dressed up as a model (haha) and my boyfriend dressed up as Bob Barker. It was a great time! While we were at the party Sarah introduced me to these delicious pumpkin pie martinis. They were just so good I had to share! It would be a perfect drink for any fall or holiday party.
  •  Pumpkin Pie Cream liquor (I bought Fulton's Harvest)
  • Vanilla Vodka (I didn't have any on hand so I used fluffed vodka instead)
  • Rum Chata (A creamy rum)
  • Ice

  • In a shaker combine ice, 2 shots of vodka, 2 shots of rum chata, and 3 shots of Pumpkin Pie liqueur.
  • Serve in a martini glass rimmed with cinnamon
**Note: 1 shot is approx 1.5 oz of liquid**

Happy Halloween!!

Thursday, October 25, 2012

Butternut Squash Macaroni and Cheese

This may be my favorite recipe on this site. I know that is a pretty strong statement, but trust me on this! This mac and cheese is DELISH! I should probably add that I am a mac and cheese connoisseur so you can trust me on this. The butternut squash makes the mac and cheese especially creamy and gives it the best golden color. I most definitely will be making this again and again and again!

Recipe Source: Cooking Light

  • 3 cups cubed and peeled butternut squash
  • 1-1/4 cups fat free chicken broth
  • 1-1/2 cups fat free milk
  • 2 garlic cloves, peeled
  • 2 tablespoons plain fat free greek yogurt
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1-1/4 cup shredded Gruyere cheese
  • 1 cup grated pecorino romano cheese
  • 1/4 cup grated parmiginao-reggiano
  • 1 pound uncooked cavatappi pasta
  • 1 teaspoon olive oil
  • 1/2 cup panko breadcrumbs
  • Preheat oven to 375 degrees.
  • Combine squash, chicken broth, milk and garlic in a saucepan.
  • Bring this mixture to a boil over medium-high heat.
  • Reduce heat to medium and simmer until squash is tender. This will take about 25 minutes.
  • Remove from heat.
  • Place squash mixture in a blender. 
  • Add salt, pepper, and greek yogurt to the mixture.
  • Blend until smooth. (Be careful with this! Its hot!!)
  • Stir in gruyere cheese, pecorino romano cheese, and 2 tablespoons of the parmigiano reggiano cheese. Stir until combined.
  • Cook pasta according to directions.
  • Add pasta to squash mixture. Stir until combined.
  • Coat a baking dish (13 X 9) with cooking spray.
  • Pour in pasta/squash mixture into the dish. 
  • In a skillet over medium heat, heat oil. 
  • Add panko breadcrumbs to the oil and coo until colden brown. Stir in 2 tablespoons of parmigiano-reggiano cheese.
  • Sprinkle breadcrumbs over pasta mixture. 
  • Coat top of pasta dish with cooking spray.
  • Bake for 25 minutes until bubbly!!

Thursday, October 18, 2012

Double Chocolate Pumpkin Muffin

Ok so I obviously have been MIA lately. I have so much going on right now with school and everything. I just passed in 40 plus pages of midterm papers today and I am not even done!! I asked the fabulous Lyndi from the journey... to fill in for me this week. Lyndi and I met through foodie pen pals and have stayed in contact ever since. Her blog is adorable. Check it out if you can! She has some very yummy recipes posted!! - Lauren

Hey y’all! I’m Lyndi from The Journey and I am thrilled to be a guest here today on Girls Gone Food! I’ve got a yummy fall recipe to share with you. Fall is officially here, and it is my very favorite time of the year! I love the changing of the trees, pumpkin flavored things, cooler weather, football, scarves, boots, and I could go on… I just love this time of the year! One of my favorite things about fall is pumpkin flavored treats. I love cooking with pumpkin this time of the year, especially when it comes to baking. This recipe I’ve used for a few years after hearing about it at a weight watchers meeting. I have tried it with different combinations, and this one is the best. (in my opinion) These chocolate muffins are a great guilt free treat, but they also make a great breakfast when paired with milk. However you enjoy them, they’re the perfect fall combination for the chocolate lover!  

·         1 box super moist chocolate cake mix
·         1 can pumpkin
·         ½ cup mini chocolate chips

1.       Combine cake mix, pumpkin and chocolate chips in mixing bowl.
2.       Stir together with electric mixer for 2-3 minutes until everything is mixed together.
3.       If using liners, place liners in muffin tin.
4.       Preheat oven to 350.
5.       Scoop about 1-2 tablespoons of mixture into each muffin tin hole.
6.       Bake for 18-20 minutes.
7.       Let cool, and ENJOY!

*makes 12-24 muffins depending on how full you fill the muffin tin holes.

Monday, October 8, 2012

Baked Jalapeno Poppers

I love game day! Don't fool yourself, its not because I'm a huge football fan. I love game day because of the food....that's really it. Ok...and the beer too....and hanging out with friends. Really, I like everything about game day except the game...hahah.  I'm one of those people that pretend to like sports, but have no idea of whats going on. For example, yesterday I was trying to prove to my brother that I liked football and I told him that touchdowns were 12 points. He laughed at me. For those of you who are as football stupid as me..touchdowns are actually 6 points...oops.

Whether you are a football fan or not, here is an amazing and easy recipe for jalopeno poppers. They are delicious! The best part is that there is no messy breading involved. All you have to do is throw them in the oven and bake them. Stuffing the peppers can be a little tedious, so you can even stuff the peppers a day before the game.

Recipe Source: Kraft Recipes

  • 18 fresh jalapenos (the recipe will actually make 36 jalapeno poppers because you'll be cutting the jalapenos in half)
  • 4 oz cream cheese
  • 1 cup shredded cheddar cheese
  • 4 slices bacon, cooked and crumbled
  • 2 tbsp finely chopped onion
  • 2 tbsp finely chopped cilantro
  • Heat oven to 375 degrees.
  • Cut jalopenos in half, and remove all the seeds and veins. This is where all the heat is so make sure you clean them out really well.
  • Combine cream cheese, cheddar cheese, bacon, onion, and cilantro.
  • Spray a baking sheet with non stick cooking spray.
  • Stuff each jalopeno with the cream cheese mixture and place on baking sheet.
  • Bake for 10 mins.

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