Butternut Squash Ravioli with Sage Brown Butter #Recipe

I recently made butternut squash ravioli and I cheated. Rather than taking the time to make my own fresh pasta, I picked up a package of won ton wraps at the grocery story. These Ravioli were utterly delicious! I hope you’ll try this super quick method. No one will notice that you didn’t make your own pasta.

Butternut Squash Ravioli

Makes about 48

1 butternut squash, about 2 1/2 lbs

1 tablespoon olive oil, for roasting the squash

1/2 cup Parmesan cheese, grated

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon dried sage

1/4 teaspoon cinnamon

Salt and pepper to taste

1 12 ounce package of won ton wraps

Sage Brown Butter

1/4 cup butter

10 fresh sage leaves

Directions:

For the ravioli:

1.     Preheat oven to 400°. Carefully cut the squash in half and scoop out the seeds. Discard seeds. Rub squash with olive oil and roast, cut side down, until soft when poked with a knife, about 35-45 minutes. Let cool and then scrape squash flesh out of the peel and place in a bowl. Discard peel.

2.     Mash the squash and add Parmesan cheese, garlic powder, onion powder, sage, cinnamon, salt and pepper. Stir until thoroughly combined.

3.     Fill each wan ton wrap with a heaping teaspoon of squash filling. Moisten the edges of the wrap with water and fold into a triangle, sealing edges tightly. Continue until all wraps are filled. (Don’t be surprised if you run out of filling or if you have some filling left over. It all depends on how large the squash is.)

4.     To cook: Fill a pot with 2 quarts of water and bring to a boil. Add about a tablespoon of salt to boiling water, and then gently drop the ravioli into the water. Simmer for 4-5 minutes. The ravioli are done when they float to the surface. Don’t overcrowd the pot. Cook in batches. Drain with a slotted spoon and place on a warm platter. Serve with Sage Brown Butter.

5.  Optional serving suggestion: After ravioli have been simmered and drained, fry them in olive oil, 3 minutes on each side, to give them a crispy texture. Mmmm.

For the Sage Brown Butter:

1.     Place butter and sage leaves to a small sauce pan. Cook over medium low heat until the milk solids turn brown, about 10-15 minutes. Do not overcook. You want brown butter, not burned butter.

2.     Pour butter sauce over the ravioli and serve.

 time to make my own fresh pasta, I picked up a package of won ton wraps at the grocery story. These Ravioli were utterly delicious! I hope you’ll try this super quick method. No one will notice that you didn’t make your own pasta.

Falling for a Single Mom #Romance #MothersDay

 USA Today Bestselling Author Donna Fasano brings you two stories that feature strong female leads. No one on this earth is more resilient than a single mother. She has to be. Her children are vulnerable, and they’re depending on her to create a nurturing, loving environment. But single moms deserve caring and affection, too. Come along as fate forces… er, ah… helps Julia and Lainey find the men of their dreams. (Goodness knows, these single moms are both too busy to find love on their own!)

Available at these ebook outlets:

US Kindle            UK Kindle 

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High Protein Bread #Recipe

 High Protein Bread

I promised my online friends that I'd post my recipe for High Protein Bread. Here it is!

Makes two 8-inch loaves.

Ingredients:

• 2 teaspoons (10 g) active dry yeast 
• 1/3 cup (75 g) lukewarm water
• 1 cup (250 g) egg whites (7 to 8 egg whites, depending on size) 
• 1 cup (255 g) cottage cheese 
• 4 2/3 cups (582 g) bread flour, plus more for dusting 
• 1 tablespoon (10 g) kosher salt
• 1/2 teaspoon ground ginger  

Directions:

1. Dissolve yeast in warm water. Set aside for 15 min to bloom yeast.
2. Put egg whites and cottage cheese in a blender and blend until smooth.
3. Add bread flour, salt, and ginger to a large bowl and stir with a whisk to combine. Make a well in the center.
4. Add the yeast/water mixture and the egg white/cottage cheese mixture to the well in the flour. Stir to combine.
5. Toss a bit of flour on the counter, dump the dough onto the counter, and knead the dough for 5 to 6 minutes or until smooth. A stand mixer with a hook attachment can be used to knead the dough.
6. Shape dough into a ball and place it back into the bowl. Cover and proof in a warm place for 1 1/2 hours or until the dough has nearly doubled in volume.
7. Line two 8 x 4 loaf pans with parchment paper. Punch down the dough and cut it in half. Press each half into a rectangle, roll into a log shape, pinch the seam to seal. Place the logs of dough into the pans, seam side down. Set pans aside to proof for 45 min.
8. Pre-heat oven to 400° F.
9. Use a lamé or very sharp knife to make a slit in each loaf. Bake for 40 to 45 min. The tops of the bread will brown quickly; check often. Once the tops are golden brown, place a piece of aluminum foil loosely over the top to prevent burning and continue baking. Bread is done when it sounds hollow with a gentle tap on the top.
10. Remove from the oven and allow to cool completely before slicing.  

1.     

Make You Mine by @NanReinhardt #NewRelease

New Release! Book 1 of The Walker Family Series 

When his family’s company is on the line, business and pleasure definitely don’t mix, but maybe they should…

Madeline Ross left the city and a career glass ceiling behind, hoping to build a new life as the crew supervisor for Walker Construction in River’s Edge. She’s qualified and experienced, but new CEO Jackson Walker hires someone else. Even as she searches for a different job and builds a life in River’s Edge, the sexy memory of Jack teases.

After a rough year, Jackson Walker’s family business is still struggling. He needs a new construction crew supervisor, and Maddie Ross is perfect, except for the first time in his life, player Jack is suddenly smitten with the curvaceous redhead. He wants her in his bed more than on his payroll.

When his second-rate new hire is a disastrous mistake, Jack humbles himself on Maddie’s doorstep with an offer she can’t refuse. Maddie could be the key to saving his company as long as he hides his heart. But does he have to?

 

What readers are saying:

 

“A very satisfying story that will have you engaged from beginning to end, and characters that you fall in love with.”

 

“I highly recommend this book. It has the right amount of romance and even a bit of suspense.”

 

Find this New Release:

 

Kindle

Nook

Kobo

Apple Books

Google Books

Also available in Paperback

 

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Festive Frosted Mason Jars for the Holiday Season

 Making frosted Mason jars is fun. This craft is easy enough for kids to do and the end product is just beautiful. Make one or a dozen; it’s up to you.

Here’s what you need:  

• 1/2 cup Epsom Salt
• 1 teaspoon White Glitter
• 1 Mason Jar
• Mod Podge
• Sponge Paint Brush
• Jute Twine
• Evergreen Sprigs
• Battery-operated tea light

Here’s what to do:

1. Place Epsom salt and glitter into a pie tin or shallow baking pan (large enough to keep the mixture contained and off countertops and floors). Mix thoroughly.
2. Using the sponge paint brush, paint the entire outside of the mason jar with mod podge. Work quickly to ensure mod podge does not dry.
3. Cover the jar with the Epsom salt and glitter mixture. You can dip it until it is covered, or scoop the mixture and sprinkle it over the wet mod podge. Coat thoroughly. Set aside and allow to dry completely.
4. Gently dab mod podge over the Epsom salt and glitter to set the coating. Set aside and allow to dry completely.
5. Wrap the jute twine several times around the threads at the top of the jar, adding an evergreen sprig. Secure with a knot or bow.
6. Place the battery-operated tea light inside. Enjoy the sparkly glow.

 

Notes:

1. Use any size jar. This will also work with clear flower vases, baby food jars, or other clear glass containers.
2. If you can’t find Mod Podge, look for basic white liquid glue.
3. Swap out colorful curling ribbon for the jute twine, if you like.
4. Use fake evergreen sprigs or forage for real evergreens outside.
5. If you don’t mind having live flames, use a regular tea light candle in place of the battery-operated one.  

I am an Amazon affiliate. Using the links provided means I earn a few pennies on qualifying purchases. Thank you!

 

If you enjoy holiday romances, please check mine!

Grown-Up Christmas List  

An Almost PerfectChristmas   

365 ratings – 4.4 star average

 

Her Mr. Miracle

Happy Holidays from my home to yours!

 

Nova Scotia Oatcakes #Recipe

After a recent trip to Nova Scotia, I couldn’t wait to get home and try my hand at making Oatcakes. These delicious, toasty-oat cookies are offered everywhere, in grocery stores and bakeries, restaurants and even chocolate shops. My husband and I loved them. As you can see in the picture below, I cut my Oatcakes into circles. But you could go the easy route and cut them into squares. I melted 1/2 a cup of dark chocolate baking chips and coated the bottoms of about half the cookies I made. This recipe makes about 10 to 12 nice size cookies, depending on how thin you roll out the dough.

Nova Scotia Oatcakes 

Ingredients:

• 1 cup old fashioned oats
• 1 cup oat flour (or all purpose)
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter, melted
• 1/2 cup brown sugar

Directions:

1. Preheat oven to 350° F. Line a baking sheet with parchment paper and set aside.
2. In a mixing bowl, add oats, flour, baking powder, and salt. Whisk to combine thoroughly.
3. Add butter and brown sugar and stir just until a stiff dough forms.
4. Roll out dough to 1/4-inch thickness. Use a biscuit cutter to cut out the cookies and place on the parchment-lined baking sheet. Re-roll any leftover dough and cut more cookies. (Or roll the dough into a rectangle and cut into squares.)
5. Bake for 12-18 minutes, or until set and edges are slightly golden.

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Whole Grain Mustard #Recipe

Today, I made whole grain mustard and I am surprised by how flavorful and delicious it is. It has a pungent taste, a bit of heat, and a touch of sweetness. You won’t find mustard in the store with this kind of flavor. And it was very easy to make. Best of all, there are no chemicals, stabilizers, or preservatives in it. Only good, wholesome ingredients. A blender is the only special equipment you need. I use a Ninja, but a stick blender or regular blender should work just fine. My husband and I also made pretzels to go with the mustard. As you can see from the picture below, our rolling and shaping skills need honing. lol

Whole Grain Mustard 

Ingredients:

• 1/3 cup yellow mustard seeds
• 1/4 cup brown mustard seeds
• 1/2 cup apple cider vinegar
• 1/3 cup water (or pale ale, if you like)
• 2 tablespoons light brown sugar
• 1 tablespoon honey
• 1/2 teaspoon sea salt

Directions:

1. Pour both types of mustard seeds into a small mixing bowl and whisk together until well blended.
2. Stir vinegar and water (or ale) into the mustard seeds until just combined.
3. Cover the mixture and set in a cool, dry place for 12 hours or until most of the liquid has been absorbed.
4. Stir the remaining ingredients into the mustard seed mixture and pour into a blender.
5. Pulse mixture 5 to 6 times before running the motor for 30 seconds to 1 minute.
6. Pour mixture into a sterilized glass jar, seal and refrigerate. Allow mustard to sit for 1 to 2 days before trying it.

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