Autumn Baking & Cooking

I love this time of year. Boulder doesn't quite offer the fall splendor of the Mid-Atlantic or New England, but we still have some changing color and the weather lately--sunny, dry, high sixties--has been perfect. This morning, Toby and I biked up past Bald Mountain to see the damage done by the fires and were amazed at the size of the charred valley. Our ride up, however, provided views of yellow and orange trees with a blue sky and snow-capped mountains as a backdrop. It was a perfect way to start a fall day.

During the summer, I am usually uninspired to cook. I'll throw something on the grill and make a side salad and then repeat the following evening. But the cooler weather has motivated me to try some new recipes and I thought I'd share some that we've been enjoying lately here (courtesy of allrecipes.com). Enjoy!

Easy & Delicious Pumpkin Soup

• 6 cups chicken stock
• 1 1/2 teaspoons salt
• 3 1/2 cups cubed fresh pumpkin
• *2 small potatoes (I used Yukon Gold)
• 1 teaspoon fresh parsley
• 1 cup chopped onion
• 1/2 teaspoon chopped fresh thyme
• 1 clove garlic, minced
• 1/2 cup heavy whipping cream
• 5 whole black peppercorns
• 
  

Directions

1. Cut pumpkin into 1/2-inch cubes.
2. Heat stock, salt, pumpkin, potatoes, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
3. Puree the soup in small batches (1 cup at a time) using a food processor or blender.
4. Return to pan and bring to a boil again. Reduce heat to low and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

* not in the original recipe, but I felt they made the soup a better consistency (thicker).

Chocolate Chip Banana Muffins

Ingredients

• 1 3/4 cups all-purpose flour (I used 1 cup of whole wheat flour and 3/4 cup all-purpose)
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup vegetable oil
• 1/2 cup plain yogurt
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas
• 3/4 cup semisweet chocolate chips

Directions

1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Zucchini Chocolate-chip Muffins

Ingredients

• 1 1/2 cups all-purpose flour (I used whole wheat flour)
• 3/4 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 egg, lightly beaten
• 1/2 cup vegetable oil
• 1/4 cup milk
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini
• 1/4 cup miniature semisweet chocolate chips
• 1/4 cup chopped walnuts

Directions

1. In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine the egg, oil, milk, lemon juice and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-25 minutes or until muffins test done.

Happy fall!