Butternut squash is a slightly sweet and nutty winter squash that lends itself well to many dishes including creamy risotto. Butternut squash and mushroom risotto This butternut squash dish is creamy, earthy and flavorful. Serve it by itself or as a side complement to chicken or pork. Risottos (and pasta) are often served as a first dish ( primo ) followed by a main course ( secondo ) in Italy. Like pasta, risotto is quite versatile. Once you know the basic cooking technique, you can easily adapt recipes to include various combinations of fresh seasonal vegetables. Risotto gets its creamy texture from the starches that are released from the rice during the cooking process. In Italy carnaroli rice is commonly used for risotto. Arborio rice is somewhat easier to find here and is equally as good. Both are short-grain rice high in starch. Creamy, earthy and flavorful Prior to making the risotto, we must make a butternut squash purée. While making the purée is fairly easy, it takes a little time in the oven to cook. So, I usually make this ahead of time and freeze portions in air-tight containers for later use. Squash purée can be used to make soup or seasoned to taste and enjoyed as is. Cremini mushrooms or a gourmet blend are delicious This risotto is one of my favorites. I especially like using a gourmet blend of mushrooms that includes shiitake and cremini. Porcini and baby bella mushrooms are also wonderfully savory and earthy. The mushrooms pair wonderfully with the natural sweetness of butternut squash. I typically use chicken broth as the cooking liquid for my risottos. However, if you are vegan or vegetarian you can substitute this with your preferred vegetable broth. One of the keys to achieving a creamy texture is to ladle hot broth into the risotto (one at a time) and stir. Before adding more broth, it is important to allow each addition to absorb into the risotto before adding any more. This post contains affiliate links. Useful kitchen tools for this recipe: All-Clad Stainless Steel Tri-Ply 12-Inch Pan OXO Good Grips Large Wooden Spoon Butternut squash and mushroom risotto This winter vegetable dish is creamy, earthy and flavorful. Serve it by itself or as a side complement to chicken or pork. 6 tbsp extra virgin olive oil 1 tbsp butter 1-2 cloves garlic (smashed) 1/2 medium onion (diced) 1 pinch salt and freshly ground white pepper 1/2 cup dry white wine 1 1/3 cup Arborio or Carnaroli rice 1 quart (4 cups) warm chicken (or vegetable) broth 1/2 – 3/4 lb fresh mushrooms (sliced) 3-4 sprigs fresh thyme (stripped) 1 cup butternut squash puree (from 1 squash) 1/8 tsp nutmeg 1/4-1/2 cup Parmesan cheese (finely grated) Butternut squash puree Preheat the oven to 400 F. To make butternut squash puree, cut a butternut squash in half. Remove the seeds and strings. Place the squash on a jelly roll pan. Season all sides of the squash with approximately 2 tbsp olive oil and a generous pinch of salt and freshly ground white pepper. Bake in the oven for approximately 1 – 1 1/4 hour or until the flesh of the squash is soft and fork tender. Half-way through the baking time, turn the heat down to 375 F. This helps avoid scorching. Use a spoon to scoop out the cooked squash. Discard the skins. Using a food processor blend the cooked squash briefly until it is smooth. Add a small amount of water (1/4 cup at most) if necessary to assist in blending. Measure out 1 cup of squash puree for this risotto recipe. The remaining squash puree can be used to make soup or seasoned to taste and enjoyed as is. Squash puree can also be frozen in an air-tight container for later use. The risotto In a large skillet, heat the butter and the olive oil over medium (to medium-low) heat. Add the garlic and onions and season with a pinch of salt and pepper. Remove the garlic once it has toasted and softened. (The goal is to infuse the oil with garlic flavor. If it turns brown, it has cooked too far and will turn the dish bitter.) Once the onions are golden, add the rice stirring to coat it with the onions, oil and butter. After a couple minutes the rice will become translucent as it begins to absorb the flavors. Add the white wine and cook for about five minutes or until it is absorbed. Add a ladle of broth to the risotto (one at a time) and stir. (Allow each addition of broth to absorb into the risotto before adding more. As you do this, the rice releases its natural starches making the dish creamy.) 3/4 of the way through cooking the dish add the mushrooms and thyme. Thin the butternut squash puree with a ladle of broth and add it and the nutmeg to the risotto. Continue stirring. Once the liquid has been fully absorbed by the rice and it is cooked (al dente), turn off the heat and add the Parmesan cheese. Serve immediately. A mix of mushrooms is delicious, such as a gourmet or shiitake/cremini blend. If you use dried mushrooms (like porcini), they must be hydrated prior to using. Source: northwestspoon.com #butternut #mushrooms #risotto

Moist and flavorful fresh salmon cake burgers are a delicious treat. Mmmmn, they are all kinds of amazing and are super easy to prepare the patties ahead of time. I use fresh salmon in these burgers rather than canned salmon, which is perhaps a little different than the average salmon patty recipe out there. We’re fortunate to have access to lots of delicious fresh seafood here in the Pacific Northwest. Use what’s in season and fresh for the best results.  Using a fresh fillet of salmon means you’ll need to do a little prep work ahead of time. But the additional flavor gain is worth the effort. Fresh salmon cake burgers taste great served with a homemade tartar sauce on the side. My favorite kind of salmon to make these with is wild Pacific sockeye salmon. It happens to be my favorite. I love that beautiful color. Salmon is full of omega 3’s and good for you too. Other kinds of salmon like Chinook or Pink are fine too for this recipe. Prepare the salmon by removing the skin, as many bones as possible and cutting it into manageable pieces. Ask your fish monger for help if you’re unsure about how to remove the skin. Tail end pieces tend to have the least amount of bones. You’ll need a food processor, like this Breville Sous Chef Food Processor to make this recipe. You only need to pulse the salmon 3-4 times to coarsely break it up and get the right consistency for forming patties. I like to use red bell pepper, onion and chives in this recipe. Chives grow in my garden like crazy and I have them on hand all summer. If you don’t have chives, you could substitute a little fresh dill or green onion instead. Fresh salmon cake burgers can also be made with panko or bread crumbs. See the end of this post for gluten-free notes. Useful kitchen tools for this recipe: This post contains affiliate links. See policy for full disclosure. Breville Sous Chef Food Processor Fresh salmon cake burgers Moist and flavorful fresh salmon cake burgers are a delicious treat. They can be made with panko or bread crumbs and taste great with a fresh tartar sauce. 1 1/4 lbs fresh wild salmon (coarsely chopped) 1 tbsp extra virgin olive oil 1/4 cup minced onion 2 tbsp minced red bell pepper 2 tbsp minced celery 3 tsp capers (rinsed and chopped) 1 tbsp minced chives 1/4 cup mayonnaise 1/4 cup panko or bread crumbs 1 large clove garlic (finely minced) 1 tsp Dijon mustard 1 dash cayenne pepper 1/4 tsp Old Bay Seafood seasoning 1 pinch sea salt and freshly ground black pepper 1 tbsp panko or bread crumbs 2 tbsp extra virgin olive oil 1 tbsp butter Prepare the salmon by removing the skin, bones and cutting the salmon into manageable pieces. Place the salmon into a food processor and pulse 3-4 times to coarsely chop it. Set aside. In a skillet, heat 1 tbsp of extra virgin olive oil on medium-high heat and add the onion, red bell pepper, celery, a pinch of sea salt and black pepper. Cook until the onion softens, about 5-7 minutes. Add the capers and chives and remove from the heat. Allow the onion mixture to cool to room temperature. In a large bowl, combine the salmon, onion mixture, mayonnaise, 1/4 cup panko or bread crumbs, garlic, mustard, cayenne, Old Bay seasoning and a pinch of salt and pepper. Mix well, then cover with plastic wrap and refrigerate until it is firm and chilled (about 1 hour). Form the salmon mixture into four 1 inch thick patties. Sprinkle them with 1 tbsp panko or bread crumbs. Heat 2 tbsp extra virgin olive oil and 1 tbsp butter in a skillet on medium-high heat. Saute the salmon patties until they are golden brown and cooked through. Flip the patties once, cooking about 4 minutes per side. Serve on a hamburger bun with lettuce, sliced tomatoes, fresh tartar sauce and a wedge of lemon. Enjoy! Prep time includes 1 hour of chilling time in the fridge to allow flavors to meld. Thank you for trying this recipe. Join our email newsletter for more great recipes at https://northwestspoon.com Gluten free notes: If you’re gluten-free, you’ll need to make or buy gluten-free bread crumbs and hamburger buns. Making your own plain bread crumbs is super easy using a food processor and your favorite kind of gluten-free bread. Simply pulse a few slices of gluten-free bread in a clean food processor a couple times until you have course bread crumbs. I prefer Udi’s Gluten Free Whole Grain Bread for this purpose. I usually make a couple cups of fresh bread crumbs at a time and freeze them in an air-tight container for use in many different recipes. They defrost quickly and are the perfect replacement for regular bread crumbs. Source: northwestspoon.com #salmon #salmoncakes

Classic red wine vinaigrette is a dressing that you can easily make at home and keep in the fridge for several days. Red wine vinaigrette is the perfect complement to an every day healthy garden salad. It is versatile and will go great with almost any kind of additional protein added to your salad. Red wine vinaigrette is a classic Red wine vinaigrette can also be dressed with fragrant fresh herbs you have in the garden for a slightly different flavor or twist depending on your mood. My favorite herbs to play with in this dressing are thyme, tarragon, oregano, chives, garlic or basil . A great rule of thumb is to choose one herb to complement your dish. Herbs should be subtle and enhance the flavor of your main ingredient rather than over power it. How to make your own vinaigrette Making your own basic salad dressing is so easy, you’ll wonder why you’d spend all that money on pre-made dressings full of sugar and preservatives. This is the basic formula for making about 1/4 cup of vinaigrette. 3:1 ratio (1/4 cup) 1 tablespoon red wine vinegar (the acid, this can also be white wine vinegar or lemon juice) 3 tablespoons extra virgin olive oil 1 pinch salt and pepper Delicious on just about any kind of salad What kind of olive oil should I use for vinaigrette? For homemade vinaigrette, always use a high-quality extra virgin olive oil . I look for olive oils that are moderately to more expensive and in a darker colored bottle. Olive oil should be stored in dark cool conditions. Similar to wine, olive oil will impart the flavors and fragrance of the environment from which the olives are grown. Some are more peppery or bitter or green tasting than others. Of course my favorites include olive oils from Italy and Portugal, but California also grows and produces wonderful olive oils as well. Use high quality extra virgin olive oil in this vinaigrette Red wine vinaigrette Classic red wine vinaigrette for healthy everyday salads. 2 tbsp red wine vinegar 2 tbsp fresh lemon juice 1/2 cup extra virgin olive oil 2 tsp sugar 1 tsp sea salt fresh ground black pepper (to taste) 2-3 tsp fresh herb of choice (optional) Combine all the ingredients into a medium sized bowl and whisk until it is emulsified. Stir in fresh herbs as desired. Store in the fridge up to 3 days. My favorite herbs to play with in this dressing are thyme, tarragon, oregano, chives, garlic or basil. A great rule of thumb is to choose one to complement your dish. Herbs should be subtle and enhance the flavor of your main ingredient rather than over power it. Dried herbs are typically 3 times more potent than fresh. If substituting dried herbs for fresh, use 1 tsp. This recipe yields about 1/2 cup of red wine vinaigrette. Source: northwestspoon.com #redwine #saladdressing #vinaigrette

Roasted brussel sprouts are not only delicious straight out of the oven, they make a tasty and hearty salad when mixed with just a few other ingredients and tossed in a classic French dressing. Roasted brussel sprouts salad This roasted brussel sprout salad is great on a buffet or as a side dish. It features fresh winter brussel sprouts that take on a more mellow flavor from roasting in the oven. They are tossed in a classic french dressing and paired with chick-peas (garbanzo beans), red bell pepper , shallots , pomegranate arils, thyme and crispy bacon . It’s a wonderful combination of textures, sweet, savory and salty flavors . Did you know brussel sprouts contain a potential cancer fighting property? Roasted brussels sprouts salad and salmon Brussel sprouts contain a phytochemical or anticancer property called sulforaphane . Brussel sprouts also contain many vitamins such as vitamin C, K, B and folic acid. So, maybe mom was right all those years ago, when she said “ Eat your brussel sprouts! They’re good for you .” Well, now they can be delicious too. I serve this roasted brussel sprout salad cold and as a side dish. It pairs well with protein seasoned simply with salt, pepper and lemon. I particularly enjoyed it with a healthy fillet of grilled sockeye salmon as pictured here. I also like to add in fresh pomegranate arils for added color, crunch and a sweet tart flavor. To make things easy, you can buy fresh pomegranate arils in the refrigerated section of your grocer. Give this recipe a try and let me know how you like it. And if you’ve been a little hesitant about trying brussel sprouts again, hopefully, this salad will change your mind. This post contains affiliate links. Useful kitchen tools for this recipe: Eddingtons Italian Olive Wood Salad Server Set Zwilling J.A. Henckels Twin Signature 19-Piece Knife Block Set Roasted brussel sprout salad This roasted brussel sprout salad is great on a buffet or as a side dish. It is paired with a classic French dressing and is a wonderful combination of sweet, savory and salty flavors. 1 1/2-2 lbs brussel sprouts 3-4 tbsp extra virgin olive oil 1 pinch sea salt and freshly ground pepper 1/2 cup cooked bacon (diced) 1 red bell pepper (diced) 1/4 cup pomegranate airls 1 cup chickpeas (garbanzo beans) (rinsed) 1/4 cup shallot (diced) 1 1/2 tbsp fresh thyme French dressing 1 tsp Dijon mustard 2 tbsp red wine vinegar 6 tbsp pure extra virgin olive oil 1 tsp sea salt 1 pinch fresh ground pepper Preheat the oven to 400 F. Clean the brussel sprouts and cut them in half or quarters. Toss the brussel sprouts in 3 – 4 tbsp of extra virgin olive oil and place onto a large baking sheet. Season with a pinch of sea salt and ground pepper. Roast in the oven for 25 minutes in the oven. Then, turn the sprouts and reduce the heat to 375 F. Roast for another 20 – 30 minutes or until the sprouts are fork tender. Remove from the oven and allow them to cool completely. Once the sprouts have cooled toss them in a large bowl with the other salad ingredients. Toss the salad in a desired amount of french dressing. It should be well coated, but not wet. Store any remaining dressing in the fridge up to 3 days. The dressing makes approximately 1/2 cup. You can find fresh pomegranate arils in the refrigerated section of your produce department ~ like these from Pom Wonderful  Source: northwestspoon.com #roastedbrusselsprouts

Tuscan farro salad with cucumbers and tomatoes is a light and healthy alternative to traditional potato salad. It’s perfect for picnics and makes a great side dish for summer cookouts. Farro is an ancient form of wheat What is farro? Farro, like Bob’s Red Mill Organic Farro is an ancient form of wheat that was a staple food in ancient Rome. It is high in protein and has a nutty flavor. It has a somewhat chewy texture which lends itself well to adding it to salads, soups and stews. Ingredients for Tuscan farro salad Tuscan farro salad offers a fresh burst of flavors and textures. This salad features crunchy English cucumbers, tomatoes, red onion and fresh basil. I make this salad with a delicious homemade red wine vinaigrette recipe . Making your own red wine vinaigrette makes this salad fresh, tasty and preservative free. Farro is high in protein, B vitamins and low in gluten. Pearled farro up close How do you cook farro? This ancient grain has recently been rediscovered again and is growing in popularity. Farro is relatively easy to cook and can be found in fine grocery stores or online. Because there are different forms of farro (whole, pearled and semi-pearled), it’s best to follow the cooking directions as provided on the back of the package. However, here are a few general cooking tips to keep in mind: Farro is very forgiving. Unlike rice, it won’t really overcook or become mushy. Unlike rice, farro doesn’t expand or increase in size too much once cooked. It will take approximately 25-30 minutes on the stove-top to cook farro. If you have excess water after this cooking time and the texture has turned soft and chewy, simply drain the farro like you would pasta. Like pasta, it is best to add salt to the water when cooking farro so it absorbs into the grain. Adding butter or olive oil to the water is optional and a good idea if you plan to simply eat farro alone as a side dish. Like rice, this adds flavor. I chose a “pearled” form of farro or in Italian “ Farro Perlato .” (This contains affiliate links.) Recommended products: Bob’s Red Mill Organic Farro Directions for how to cook farro Measure 1 1/2 cups farro. Rinse the grain in a fine mesh strainer. Bring 4 cups of water to a boil on the stove-top. (Can also be a combination of broth and water). Add a generous pinch of salt. If you intend to eat the farro plain as a side dish (like rice), it’s good to add 1 tbsp of butter or olive oil (optional). Skip this step in preparing this farro salad recipe because it is seasoned further after it has cooled. Cook the farro for 25-30 minutes or until it becomes softer and chewy in texture. Drain if necessary. Tuscan farro salad is great for a summer picnic Tuscan farro salad Tuscan farro salad with cucumbers and tomatoes is a light and healthy alternative to traditional potato salad. It’s perfect for picnics and makes a great side dish for summer cookouts. 1 1/2 cups cooked farro (preferably pearled farro) 1 English cucumber (cut into 1/4 in half slices) 1 3/4 – 2 cups cherry tomatoes (cut in half) 1/2 cup red onion (diced) 1 serrano chile (seeds removed and diced) 1 generous handful fresh basil leaves (thinly sliced (chiffonade)) 3 tbsp fresh Italian flat leaf parsley (diced) sea salt and freshly ground black pepper 1/2 cup red wine vinaigretteRed wine vinaigrette 2 tbsp red wine vinegar 2 tbsp fresh lemon juice 1/2 cup extra virgin olive oil 2 tsp sugar 1 tsp sea salt fresh ground pepper to taste Cook the farro until it is just tender according to your package instructions, drain and let cool. Transfer the farro to a large bowl. Add the cucumber, cherry tomatoes, onion, chile, basil and parsley. Season the salad with a generous pinch of slat and pepper. Gently mix the salad. Add the red wine vinaigrette and toss well. Chill the salad in the refrigerator for about 1 hour allowing the flavors to come together. It can be kept in the fridge for up to 3 days.How to cook farro: Measure 1 1/2 cups farro. Rinse the grain in a fine mesh strainer. Bring 4 cups of water to a boil on the stove-top. Add a generous pinch of salt. Cook the farro for 25-30 minutes or until it becomes softer and chewy in texture. Drain if necessary and cool.Red wine vinaigrette: Combine all the ingredients into a medium sized bowl and whisk until it is emulsified. Yields 1/2 cup vinaigrette.I used “pearled” farro also known as “Farro Perlato” Source: northwestspoon.com #Ancientgrains #Farro

Fresh blueberry vinaigrette dressing is a berry-licious dressing for your healthy summer salads. This sweet yet tangy dressing goes particularly well with slightly bitter greens like arugula. Fresh blueberries are best for making this dressing. Sweet yet tangy blueberry vinaigrette Arugula is one of my favorite greens. It’s also sometimes referred to as “rocket” lettuce. While still mild, it also has a slightly “peppery” flavor and bite to it, which is why it tastes great with the balance of tangy and slightly sweet dressings. Fresh blueberries are in abundance this time of year and I’m always looking for new ways to get their health benefits into our diets. Blueberries are full of antioxidants, fiber, folate and vitamin C (just to name a few). If you can find them, fresh local mountain huckleberries are also a great substitute for the blueberries. They are often available at farmer’s markets this time of year. This salad with blueberry vinaigrette is made with mixed baby greens, arugula, poached salmon, red onion and toasted almonds. This blueberry vinaigrette recipe yields about ½ cup of vinaigrette. It should be enough for a medium to large salad for four people. The blueberry vinaigrette goes particularly well with salmon and makes a healthy and delicious meal. Blueberry vinaigrette Fresh blueberry vinaigrette dressing is a berry-licious dressing for your healthy summer salads. 1/4 cup blueberries 1/2 cup extra virgin olive oil 2 tbsp red wine vinegar 1 tsp lemon juice 2 tsp honey 1/4 tsp sea salt 1/4 tsp freshly ground pepper Combine all the ingredients in a food processor or blender. Blend until smooth. The vinaigrette dressing can be stored in the fridge 3-5 days. This recipe is courtesy of northwestspoon.com Like a recipe? Leave us a comment. Sign up for our monthly email recipe newsletter. This sweet yet tangy dressing goes particularly well with slightly bitter greens like arugula. Contents of the salad picture on the blog are: mixed baby greens, arugula, poached salmon, red onion and toasted almonds. Source: northwestspoon.com #blueberry #vinaigrette

Can you not just see this grilled flank steak tasting amazing with an icy cold beer? Oh yes! What makes this steak taste so good is the marinade. I love this recipe for flank steak marinade and I hope you will too. This post contains affiliate links. Flank steak, once a low-budget cut of meat has become trendy and popular once again. When marinated and grilled, this steak is tender and flavorful. This flank steak marinade is mildly spicy and perfect for flank steak fajitas. I serve the steak grilled medium-rare, sliced thin with sautéed onions, red bell peppers, guacamole, cheddar cheese and tortillas. It’s one of my favorite dinners. Left-overs are also delicious mixed in with a healthy green salad tossed in a red wine vinaigrette . Flank steak can be a bit of of a tough cut of meat. This is why it benefits from being immersed in a flavorful marinade. It also helps to know a few other tips for cooking and serving the steak. Where does flank steak come from? Flank steak is a relatively long cut of beef from the lower chest area of the cow. How long do you grill flank steak for? How long you grill the steak depends a little on how thick it is. It doesn’t take long to achieve that perfect medium-rare grill. Generally, not more than about 5 minutes per side. How do you slice flank steak? Before you slice, allow the steak to rest a few minutes. This allows the muscles to relax and retain the tasty juices. If you cut into the meat right away, the juices and flavor will run out. Slice the meat “against the grain”. Look for the direction the grain (the muscle fibers) is going. Cut against it, not running along with the grain. This allows for shorter cuts of muscle fibers, which in turn means a more tender piece of meat to chew on. How long should I marinate a flank steak? This marinade is quite forgiving. So, go ahead…make it the night before, toss the steak in a large zip-lock bag and let it marinate in the refrigerator. When you come home from work, it will be ready to pop onto the grill. You’ll be savoring that beer and flank steak fajitas in no time. Yum! Tools for grilling GrillPro Professional Extra Long Tong Flank steak marinade This marinade is mildly spicy and perfect for flank steak fajitas. Serve the steak grilled medium-rare, sliced thin with sauteed onions, red bell peppers, guacamole, cheddar cheese and tortillas. 1 1/2- 2 lbs flank steak 1 serrano chile (diced) 2 large garlic cloves (minced) 2 tbsp Worcestershire sauce 1/2 cup Tamari or soy sauce juice and zest of one Persian lime ((about 1/2 cup)) 1 small white onion (sliced) 1/4 cup extra virgin olive oil 1 handful cilantro (chopped) 1 tsp cumin Whisk together all the ingredients. Immerse and cover the steak with the marinade in a large resealable zip lock bag or lay it flat in a baking dish. Marinate the meat 4-6 hours in the refrigerator, turning occasionally or overnight until you are ready to grill. Slice the cooked flank steak across the grain. This means cutting across the fibers rather than along with the grain of the meat. If you are gluten-free use Tamari instead of soy sauce. Source: northwestspoon.com #beef #flanksteak #marinades

Tis the season for pumpkin and pumpkin spice! This cake mix pumpkin spice cake with cream cheese frosting is sure to please. Sometimes you just need things to be easy. Sometimes you just need a no-fail, deliciously moist cake everyone loves. THIS is the CAKE! Cake mix pumpkin spice cake This post contains affiliate links. What you’ll need A box of spice cake mix 15 oz can organic pumpkin vegetable oil and eggs Your kitchen will smell like pumpkin spice and your kids (like mine will be asking…is it done yet?) Now normally, I usually take the LONG way around and make my cakes from scratch. However, every now and then ~ I CHEAT (gasp)!!! Yes, in my weak moments, if there is something that is going to get me to cheat…it’s CAKE. I’m a busy mom often short on time and I’m sure this recipe using cake mix will appeal to many people. And that is why I’m sharing it with you today. I’m thankful for pumpkin spice Thankful for pumpkin spice I just happened to have this Betty Crocker Supermoist Spice Cake Mix in the cupboard and went full tilt forward. I don’t think it matters so much what brand you use. If you prefer Duncan Hines…by all means, use that. The “cake mix” pumpkin spice cake with cream cheese frosting was devoured quickly. I’m sure the family will be asking for this cake again soon. It was perfect with a nice cup of tea. It also makes a great dessert to bring to a potluck or party. In fact, I recently bought this new Wilton Perfect Results 13×9 Covered Cake Pan and it came with a handy top for transporting or storing the cake in the fridge. Can’t get an easier than that! I hope you enjoy this recipe. Leave me a comment below and let me know what you think. You’ll find the recipe card below if you’d like to print the recipe. Happy cooking, Michelle Essentials for this recipe: Power Hand Mixer Wilton Perfect Results 13×9 Covered Cake Pan Spatula Set Mixing Bowls Set Cake mix pumpkin spice cake with cream cheese frosting Easy cake mix pumpkin spice cake recipe with cream cheese frosting. Sometimes you just need things to be easy. Sometimes you just need a no-fail, deliciously moist cake everyone loves. THIS is the cake! The cake 1 box spice cake mix 1/2 cup neutral salad oil (vegetable oil) 1 15 oz can pumpkin puree (not pumpkin pie filling) (about 1 1/2 cups pumpkin) 4 large eggs Cream cheese frosting 2 8 oz packages cream cheese (room temperature) 2 tsp vanilla 1/4 cup unsalted butter (softened) 1 1/2 cups powdered sugar (sifted confectioner’s sugar) Place the oven rack in the middle of the oven. Preheat the oven to 350 F. Grease a 13 x 9 cake pan well. In a large mixing bowl, mix together the wet ingredients (oil, pumpkin and eggs) until they are well incorporated. Slowly add the spice cake mix into the wet ingredients. Use a hand mixer or stand mixer and beat the cake batter for 2 minutes on medium-high speed until everything is smooth and well incorporated. Pour the batter into the cake pan. Bake for 25 minutes or until the a cake tester comes out clean from the middle of the cake. Allow the cake to cool completely before frosting. Cream cheese frosting Sift the powdered sugar to remove any lumps. Using a hand mixer, cream the butter, cream cheese and vanilla until smooth. Add the powdered sugar and mix until well incorporated. Frost on a cooled cake. Betty Crocker Supermoist Spice Cake Mix with pudding in the mix Spectrum Organic Sunflower Oil Source: northwestspoon.com #creamcheese #pumpkin #spicecake

Warning ~ dreamy, oh so good, lick the beaters clean, oh my goodness, creamy chocolate frosting ahead! Is there anything better than a decadent chocolate cake topped with a creamy chocolate frosting?! Oh yeah!! This recipe is for chocolate lovers. Creamy chocolate frosting Now some of you may be thinking…that’s too much chocolate. But, for us chocolate lovers…this combination is just perfect. By the way…what do you call it? Icing? Frosting ? I actually grew up calling it “ icing. ” But it’s not like I didn’t know what the word “frosting” meant either. To me, they were sort of interchangeable. However, if you google “icing vs frosting” you’ll find an explanation that states that the term “icing” is used to describe a more thin, sugary glaze that hardens on pastries and buns. “Frosting” is thick and fluffy. It is meant to coat the outside of a cake. This recipe is definitely for frosting. Everyone needs a great chocolate icing ( I mean frosting ) recipe. This chocolate frosting is deliciously chocolaty and creamy, but not overly sweet. It’s much better than store bought and very easy to make. This recipe for creamy chocolate frosting , is from my childhood. My mom used to make this delicious frosting for our cakes and we loved licking the beaters clean (and making our faces a chocolaty mess.) The recipe is really quite easy. The best tip I can give you for a nice smooth consistency is to sift the cocoa and powdered sugar really well . This removes any little bits and chunks. This post contains affiliate links. See policy for full disclosure. Sifting the cocoa and powdered sugar is especially if you plan to use cake decorating tips and a piping bag for gorgeous swirly cupcakes. You don’t want frosting chunks to get stuck in the tip, clogging up the whole thing, making you cry and want to just eat the whole darn pastry bag of chocolate. (And yes, unfortunately I’m speaking from experience.) Also make sure the butter is soft and at room temperature (not melted). So are you ready to frost your cake or cupcakes? I hope you enjoy this recipe. Please leave me a comment below about what you think. Happy cooking and baking! Michelle Essentials for this recipe: Kitchen Aid Artisan Tilt-Head Stand Mixer Wilton 46-Piece Deluxe Cake Decorating Set Wilton Disposable 12-inch Decorating Bags, 24/ Pack Creamy chocolate frosting Creamy, chocolaty, decadent, smooth and delicious. You won’t need another chocolate frosting recipe. 5 tbsp cocoa 2 cups sifted powdered sugar 2 tbsp hot water 1 large egg 2/3 cup soft butter 1 tsp vanilla Sift together the cocoa and powdered sugar. Add the hot water, blend with and electric hand mixer (or stand mixer). Beat in the egg, butter and vanilla. If the frosting seems thin at this point,place the bowl in the fridge for a few minutes to cool, then beat again to desired consistency. Decorate! This recipe should give you enough chocolate frosting to frost a 9 x 13 cake, 12 cupcakes, or 24 mini cupcakes. Source: northwestspoon.wordpress.com #Chocolate #frosting

The saltiness of prosciutto and the natural sweetness of melon are a delicious combination. These prosciutto and melon skewers are easy to prepare, low-carb and gluten-free. They are a great passed appetizer at a holiday party or make a simple starter for dinner and drinks with friends. Prosciutto and melon skewers In this appetizer, little stacks of fresh cantaloupe, prosciutto di parma, fresh mozzarella and basil are skewered with a toothpick and then drizzled with balsamic glaze . Each prosciutto and melon skewer provides a satisfying burst of fresh flavors and delightful textures. Quality ingredients make these appetizers taste great I love all the components of these prosciutto and melon skewers. I’d be quite happy just snacking away at each of these items. What makes these simple appetizers so delicious are the amazing quality ingredients. And I love that they are easy and quick to prepare. These little bites bring back fond memories for me from living in Southern Italy. I was first introduced to the wonderful pairing of “prosciutto di parma e melone” (prosciutto and melon) as an appetizer while living there. The natural sweetness of ripe cantaloupe balances the saltiness of the prosciutto. Appetizers that stack up: I found it easiest to simply cut the cantaloupe into bite-sized wedges. This provides a nice base. The next layer is a piece of prosciutto. I found it best to lightly roll up each strip of prosciutto and cut them into thirds. Be careful not to roll the prosciutto up too tightly. The next layer is a soft fresh mozzarella cheese called “ciliegine” from Bel Gioioso . This means “cherries” in Italian. The mozzarella is like small “cherry-sized” pieces. I decided to cut these in half so that my ingredients would go further and the skewers wouldn’t be too large of a mouthful. Finally, a little sprig of fragrant basil sits on top and each one is held together with a toothpick. If you are bringing these tasty bites to a party, I recommend adding the drizzle of balsamic glaze just before serving for a cleaner and fresher presentation. I think you’ll enjoy these delicious prosciutto and melon skewers. You can’t go wrong with the fine ingredients and classic flavor combinations in this wonderful little appetizer. Give them a try and let me know what you think in the comments below. Happy cooking! Michelle Where to buy these ingredients: I have found all of these fresh ingredients at finer NW grocery stores such as QFC, Whole Foods, Trader Joe’s and Safeway. A great place to buy prosciutto di parma and cilegne mozzarella in larger quantities if you need to create a large platter of passed appetizers is Costco. This post contains affiliate links. Affiliate links are similar to a referral. I may receive a small commission, at no cost to you, when you use the links provided. See policy for full disclosure. Colavita Balsamic Glace 100% Natural Bamboo Toothpicks – Kitchen Essential Prosciutto and melon skewers The saltiness of prosciutto and the natural sweetness of melon are a delicious combination. These prosciutto and melon skewers are easy to prepare, low-carb and gluten-free. They make a great passed appetizer at a holiday party or work as a simple starter for dinner and drinks with friends. 1 medium sized canteloupe 6 oz prosciutto di parma slices (1 package) 1 container Bel Gioioso Fresh Mozzarella “ciliegine” (cherry size) 1 handful fresh basil balsamic glaze toothpicks Cut the cantaloupe into slices. Remove seeds and outer skin. Cut the slices into bite-sized wedges or triangles. You’ll need one cantaloupe wedge per appetizer. You’ll usually have plenty of cantaloupe left over. Lightly roll up the prosciutto slices. Do not roll too tight. Cut the rolls into thirds. Use one small piece of prosciutto per appetizer. Cut the cherry sized fresh mozzarella pieces in half. Use one half per appetizer. Gently cut ribbons (chiffonade) of basil. Use one small basil piece per appetizer. Stack the appetizers beginning with cantaloupe on the bottom, prosciutto, mozzarella and basil. Skewer the stack with a toothpick down the center. Continue this process until you have 24-25 appetizers. Arrange the skewers on a platter or plate. Just before serving, drizzle balsamic glaze over the appetizers and along edges of the plate. Serve. The quantities suggested in this recipe will make about 24 skewers. Source: northwestspoon.wordpress.com #melon #mozzarella #prosciutto

Overnight apple cinnamon coffee cake combines the classic flavors of sweet apples, brown sugar and cinnamon. This coffee cake is way easier to make than cinnamon rolls and tastes just as great. Overnight apple cinnamon coffee cake Hosting family or friends this holiday season? Make your morning easier with this delicious overnight apple cinnamon coffee cake. It’s perfect with a cup of tea or coffee. And the kids will love it too! Top it with fresh whipped cream for a lovely, indulgent treat. Just imagine…it’s early in the morning, the amazing smell of apples and cinnamon begin wafting through the crisp morning air. Your guests stumble into the kitchen expecting to find you all ruffled, flour in your hair and the kitchen a mess. But nope! All they find is this amazing overnight apple cinnamon apple cake waiting for them. And you happily enjoying your morning coffee or tea. Make your morning easier by preparing this coffee cake the night before I stumbled on this overnight coffee cake idea when I was browsing through an old dog-eared church recipe book called “ Great Temptations .” In addition to changing the recipe to make it gluten free, I also adapted the recipe by adding fresh pieces of apples, walnuts and spices. You can make this recipe with gluten-free all purpose flour or regular all-purpose flour ~ your choice. You can use any kind of apples for this overnight cinnamon apple coffee cake recipe. I used these delicious Washington honey crisp apples. Yum! Honeycrisp apples What I really love about this overnight apple cinnamon coffee cake recipe is how perfect it is for holidays. It makes a great accompaniment to a holiday breakfast buffet. Or bring it to a potluck function. You do most of the work the night before, then finish it off the next morning before you leave. I used to really enjoy waking up to cinnamon rolls Christmas morning (as many people do.) But now that I’m gluten-free, I need an easy substitute. This overnight apple cinnamon coffee cake fits the bill! It’s just as delicious and way easier. This post contains affiliate links. See policy for full disclosure. Recommended products: Wilton Recipe Right 9×13 Oblong Pan with Cover KitchenAid 5-Speed Ultra Power Hand Mixer, Empire Red So tasty, so easy. Tell me your thoughts on this recipe in the comments. Happy cooking ! Michelle Overnight apple cinnamon coffee cake Way easier than cinnamon rolls, but just as tasty! Wake up to this delicious overnight apple cinnamon coffee cake. Perfect for the holidays. 2 medium apples 1 tbsp lemon juice 3/4 cup unsalted butter (softened) 1 cup sugar 2 large eggs 1 cup sour cream 2 cups all-purpose flour (or all purpose gluten-free flour) 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 tsp cinnamon 1 tsp nutmeg Topping 3/4 cup brown sugar 3/4 cup chopped walnuts 1 tsp cinnamon Peel and core the apples. Cut the apple into small bite-sized pieces. Squeeze lemon juice over the apple pieces, toss to coat and set aside. In a medium bowl, mix together the dry ingredients (flour, baking powder, baking soda, salt, cinnamon and nutmeg) and set aside. Use a stand mixer or electric hand mixer. Cream the butter and sugar until light and fluffy. Add the eggs one at a time, then the sour cream. Mix together well. Incorporate the dry ingredients into the wet and mix until blended. Do not overwork the batter. It will be thick. Fold in the apples. Pour the batter into a well-greased 9 x 13 inch baking pan and gently spread it out. In a separate bowl, combine the topping ingredients (brown sugar, nuts and cinnamon). Sprinkle the topping mixture over the cake batter. Cover with plastic wrap and chill overnight in the fridge. When ready to bake, preheat the oven to 350 F. Bake the cake for 35-40 minutes or until a cake tester comes out clean in the middle. You can use any kind of apples you like. For added tartness, use a green apple. I like honey crisp apples. You can also use pears. For gluten-free adaptation, I recommend the following: Namaste Foods – Gluten Free Perfect Flour Blend Source: northwestspoon.wordpress.com #cinnamon #coffeecake

Just like the ones sold at Starbucks, this sweet yet tart bar is a festive, holiday favorite. Cranberry bliss bars feature the flavors of orange, cranberries, white chocolate and ginger. Festive cranberry bliss bars Cranberry bliss bars are a delicious dessert. But I absolutely love them with a hot cup of tea or coffee for a sweet afternoon treat. It is the holidays after all, so why not splurge and treat yourself. Cranberry bliss bars are a Northwest favorite. They have been sold for many years famously in just about every coffee shop in Seattle. Cranberry bliss bars are great for a party Cranberry bliss bars start out with a “blondie-like” base. It is a cake layer seasoned with all the good things like orange liqueur, Craisins (dried cranberries), white chocolate chips, sugar and ginger. The next layer is a cream cheese frosting flavored with orange. The decoration or topping is more Craisins, white chocolate and orange zest. In each flavorful bite, you’ll experience tart, sweet, tart, sweet. Notes of orange and ginger bring it all together. Bake cranberry bliss bars in a 9 x 13 pan This recipe for cranberry bliss bars is quite large. Use a 9 x 13 baking pan. Once you cut out the bars, they can be wrapped and frozen if necessary to make your holiday treats stretch out over the season. Cranberry bliss bars are traditionally cut in triangles, however, you can cut them in rectangles as well if it’s easier. They are homemade, so whichever you prefer. Trim the edges of the bars for nice straight clean lines. Save those trimmings! They are sweet little treats just for the chef. Dig in to cranberry bliss bars For the orange liqueur, I recommend using Cointreau or Grand Marnier. Don’t skimp on the flavor by using an artificial extract. They simply won’t taste as good. What you’ll need For the base cake: 1 cup butter, melted 1 cup light brown sugar 2 eggs 2 tsp orange liqueur (or orange extract) 2 cups all-purpose flour 1/2 tsp salt 1 tsp baking powder 1 tsp ground ginger 3/4 cup Craisins (dried cranberries) 3/4 cup white chocolate chips Frosting: 4 oz cream cheese 1 tbsp soft butter 3 cups sifted confectioner’s sugar 1 tsp orange liqueur (or orange extract) Topping: 1/3 cup Craisins, chopped 1-2 tbsp minced orange zest (optional) 1/3 cup white chocolate chips 1 tbsp neutral oil (like sunflower oil or melted coconut oil) Instructions Cake: Line a 9×13 baking pan with parchment paper. Preheat the oven to 350 F. Using a stand mixer or hand mixer, beat the butter and sugar (about 5 minutes). Add the eggs one at a time, then the orange flavoring. Combine the flour, baking powder and ground ginger together. Slowly add the flour mixture to the wet ingredients until combined. Blend in the Craisins and white chocolate chips. Gently spread the batter in the pan and bake for 24 – 29 minutes or until a toothpick comes out clean. Cool completely before frosting. Frosting: Blend the cream cheese and butter. Add the confectioner’s sugar and orange flavoring. Beat well until combined. Spread the frosting evenly over the cake base. Topping: Sprinkle the Craisins and orange zest over the frosting. Combine the remaining chocolate chips with the oil in a small bowl. Melt the chocolate chips in the microwave until they are 90% melted (about 30-40 seconds). Stir the chocolate and the remaining chips will melt through. Drizzle the melted chocolate all over the frosted cake. Cool in the fridge for about 15 minutes. Trim the edges. They are pictured here cut into small rectangles. If you’d like to cut them in triangles like Starbucks does, cut the cake in half lengthwise. Then cut each half into equal rectangles (about 8). Cut each rectangle in half diagonally to make triangles. Notes: *Cointreau or Grand Marnier. This is a large recipe. The bars freeze well in an air-tight container. I hope you enjoy this recipe for cranberry bliss bars. I’d love to hear your experience making them. Leave me a comment below. Scroll down for the recipe card if you’d like to print out the recipe. Happy baking, Michelle Cranberry bliss bars Just like the ones sold at Starbucks, this sweet yet tart bar is a festive, holiday favorite. Cranberry bliss bars feature the flavors of orange, cranberries, white chocolate and ginger. Prep Time 30 mins Cook Time 25 mins Total Time 55 mins Course: Dessert Cuisine: American Keyword: cranberry Servings: 12 people Author: Michelle Ingredients For the cake 1 cup butter melted 1 cup light brown sugar 2 eggs 2 tsp *orange liqueur (or orange extract) 2 cups all-purpose flour 1/2 tsp salt 1 tsp baking powder 1 tsp ground ginger 3/4 cup Craisins (dried cranberries) 3/4 cup white chocolate chips Frosting 4 oz cream cheese 1 tbsp soft butter 3 cups sifted confectioner’s sugar 1 tsp *orange liqueur (or orange extract) Topping 1/3 cup Craisins chopped 1-2 tbsp minced orange zest (optional) 1/3 cup white chocolate chips 1 tbsp neutral oil (like sunflower oil or melted coconut oil) Instructions Cake Line a 9×13 baking pan with parchment paper. Preheat the oven to 350 F. Using a stand mixer or hand mixer, beat the butter and sugar (about 5 minutes). Add the eggs one at a time, then the orange flavoring. Combine the flour, baking powder and ground ginger together. Slowly add the flour mixture to the wet ingredients until combined. Blend in the Craisins and white chocolate chips. Gently spread the batter in the pan and bake for 24 – 29 minutes or until a toothpick comes out clean. Cool completely before frosting. Frosting Blend the cream cheese and butter. Add the confectioner’s sugar and orange flavoring. Beat well until combined. Spread the frosting evenly over the cake base. Topping Sprinkle the Craisins and orange zest over the frosting. Combine the remaining chocolate chips with the oil in a small bowl. Melt the chocolate chips in the microwave until they are 90% melted (about 30-40 seconds). Stir the chocolate and the remaining chips will melt through. Drizzle the melted chocolate all over the frosted cake. Cool in the fridge for about 15 minutes. Trim the edges. They are pictured here cut into small rectangles. If you’d like to cut them in triangles like Starbucks does, cut the cake in half lengthwise. Then cut each half into equal rectangles (about 8). Cut each rectangle in half diagonally to make triangles. Notes *Cointreau or Grand Marnier. This is a large recipe. The bars freeze well in an air-tight container. #cranberry