Sunday Share: 11/27/2011 {Recipe Finds}

{Sunday Share}

What is “Sunday Share”?

The Gypsy World Spice Cafe Facebook Page, {Recipe Finds} are shared daily. I find cool recipes on twitter, blogs, Pinterest and internet searches and love to share them…

I hope that you had a wonderful Thanksgiving holiday.  Now, it’s time to get ready for the December holidays!  Woo Hoo!

Below are links to {Recipe Finds} which were featured. Be sure to check out these great sites, blogs and recipes.

Next weeks “sharing” will feature holiday recipes.

If you have a recipe that you want “shared” which follows the week’s theme, please email me . I will be sure to read your post. If it fits the current week’s focus, I’ll share.

Have a great Thanksgiving!

Denise

Recipe Finds – Just Because

Recipe Finds – Holiday Cooking/Baking

Holiday Tips

Pumpkin Turkey Chili (Calabaza Chili)

With the hustle and bustle of the holidays, it is good to have an easy and delicious chili recipe on hand that is hearty and “heart healthy”.. 

Did you know that pumpkin is a  “power food” with a ton of health benefits?

Why not double the recipe and freeze half?

Enjoy!

Denise

Tip:  Be sure to stock pile Pumpkin Puree this time of year (when it is readily available and on sale).

Pumpkin Turkey Chili (Calabaza Chili)

2 tablespoons Olive Oil

1 medium Onion, chopped

2 cloves of Garlic, minced

20 oz. Ground Turkey

7 oz. Smoked Turkey Sausage

2 (15 oz.) cans Black Beans, drained and rinsed

2 (11 oz.) cans Mexicorn

15 oz. can Crushed Tomatoes

15 oz. can Pumpkin Puree

32 oz. Chicken Stock

2 cups Water  (I fill the emptied can of crushed tomatoes)

1.25 oz packet of Reduced Sodium Chili Seasoning

1 tablespoon Unsweetened Cocoa Powder

1 tablespoon ground Cumin

1 tablespoon dried Oregano

1/4 teaspoon ground Cloves

1/2 teaspoon Cayenne Pepper

2 bay leaves

1/4 cup fresh Cilantro, chopped

Salt & Pepper

  • Quarter the smoked turkey sausage lengthwise and thinly slice.  Set aside.
  • Warm 2 tablespoons of olive oil to a stock pot over medium-high heat.
  • Add the onion and garlic.  Season with salt and pepper to taste.  Sautee until vegetables are tender (about 3-4 minutes).
  • Add ground turkey and sliced smoked turkey sausage to onion/garlic mixture. Season with salt and pepper to taste.
  • Sautee until ground turkey is cooked through.
  • Add the black beans, mexicorn, crushed tomatoes, pumpkin puree, chicken stock and water to the stock pot.   Stir to combine the ingredients.
  • Add the chili seasoning, unsweetened cocoa powder, cumin, oregano, cloves, cayenne pepper and bay leaves.
  • Stir to combine the ingredients.  Adjust the salt and pepper to taste.
  • Bring to a boil.  Then simmer 45 minutes to 1 hour.
  • Stir in the fresh cilantro.  Discard the bay leaves and keep warm until ready to serve.
  • Serve with your choice of “fixings”.

Sunday Share: 11/20/2011 {Recipe Finds}

{Sunday Share}

What is “Sunday Share”?

The Gypsy World Spice Cafe Facebook Page, {Recipe Finds} are shared daily. I find cool recipes on twitter, blogs, Pinterest and internet searches and love to share them…

Be sure to enjoy the time with your family and friends. Life is full of blessings — be sure to take time to “appreciate the moment“.

Below are links to {Recipe Finds} which were featured. Be sure to check out these great sites, blogs and recipes.

Next weeks “sharing” will feature holiday recipes.

If you have a recipe that you want “shared” which follows the week’s theme, please email me . I will be sure to read your post. If it fits the current week’s focus, I’ll share.

Have a great Thanksgiving!

Denise

Recipe Finds – Just Because

Recipe Finds – Holiday Cooking/Baking

Holiday Tips

Chocolate Pumpkin Cupcakes with Espresso Spiced Frosting {Semi-Homemade}

It happened again… I had a last-minute “make & take” opportunity….

What to make? Hmmm.

Recently on Pinterest, people have been sharing recipes for  2 ingredient cupcakes using store-bought cake-mix and canned pumpkin puree.   It reminded me of a posts that I did last year for Chocolate Coated Pumpkin Gingerbread Bon Bons  where I made cake balls with Gingerbread cake-mix and pumpkin puree.   

So, I decided to make Chocolate Pumpkin Cupcakes with Espresso Spiced Frosting.  For this recipe, I opted for a semi-homemade approach and spiced up store-bought frosting.  (If you want a homemade recipe for a sweet spiced buttercream frosting, check out my post for Spicy Mocha Cupcakes).

This recipe is not only easy….most likely you already have the ingredients in your pantry.

Enjoy!

Denise

Chocolate Pumpkin Cupcakes Espresso Spiced Frosting

Chocolate Pumpkin Cupcakes with Espresso Spiced Frosting

Yield:  16 Cupcakes

1 Box Butter Fudge Cake Mix    ( I used Duncan Hines “Moist Deluxe”)

1 15 oz. can Pumpkin Puree

1 teaspoon Vanilla Extract

1 tablespoon Pumpkin Pie Spice

1 teaspoon Cardamom (optional but recommended)

  • Preheat oven to 375 degrees.
  • Line cupcake pan with baking cups and set aside.
  • Add the cake mix, pumpkin puree, vanilla extract, pumpkin pie spice and the cardamom to a large bowl.
  • Mix on low for 30 seconds.  Adjust the setting to medium and beat for an additional 4 minutes.
  • Pour batter into the baking cups (2/3 full).
  • Bake for 25-30 minutes or until cake tester comes out clean when inserted into center of cupcake.
  • Cool for 15 minutes and transfer to a wire rack to cool completely.
  • Frost with Espresso Spiced Frosting (recipe below).
Espresso Spiced Frosting

12 oz container of Whipped Fluffy White Frosting

1 tablespoon Pumpkin Pie Spice

1/4 teaspoon Espresso Powder

1/4 teaspoon Vanilla Extract

  • Add all ingredients to a medium bowl.  Mix well.

Chocolate Pumpkin Cupcakes with Espresso Spiced Frosting

Sunday Share: 11/13/2011 {Recipe Finds}

{Sunday Share}

What is “Sunday Share”?

The Gypsy World Spice Cafe Facebook Page, {Recipe Finds} are shared daily.  I find cool recipes on twitter, blogs, Pinterest and internet searches and love to share them…

The below are links {Recipe Finds}  which were featured. Be sure to check out these great sites, blogs and recipes.  

If you have a recipe that you want “shared” which follows the week’s theme, please email me .  I will be sure to read your post.  If it fits the current week’s focus, I’ll share. 

Next weeks “sharing” will feature Sage and holiday recipes.

Enjoy!

Denise

Recipe Finds – Just Because

Recipe Finds – Holiday Cooking/Baking

Gypsy World Spice Cafe Mentions

Blessings… {Food for Thought}

20111111-072655.jpg

“For every storm a rainbow, for every tear a smile, for every care a promise and a blessing in each trial. For every problem life sends, a faithful friend to share, for every sigh a sweet song and an answer for each prayer.”

~Irish Blessings

We all have a lot to be thankful for…

Have you done a personal inventory lately?

Sunday Share: 11/06/2011 {Recipe Finds}

{Sunday Share}

What is “Sunday Share”?

The Gypsy World Spice Cafe Facebook Page, {Recipe Finds} are shared daily.  I find cool recipes on twitter, blogs, Pinterest and internet searches and love to share them…

The below are links {Recipe Finds}  which feature Coffee or are holiday inspired recipes.  (Somehow Nutella recipes always get included…)

Next weeks “sharing” will feature Sage and holiday recipes.

Be sure to check out these great sites, blogs and recipes.   If you have a recipe that you want “shared” which follows the week’s theme, please email me .  I will be sure to read your post.  If it fits the current week’s focus, I’ll share. 

Enjoy!

Denise

Recipe Finds – Just Because

Recipe Finds – Holiday Cooking/Baking

Slow Cooker Espresso Beef with Brown Pumpkin Gravy

Slow Cooker Espresso Beef with Pumpkin Brown Gravy

Do you have a picky eater?  I do and my picky eater loves beef.  

It was a chilly day and I decided to develop a new slow cooker beef recipe using coffee and pumpkin. 

Dedicated to my special “Picky Eater” who made my day when he told me that this was “sooooooo good” and even tried “white mashed potatoes” for the first time and loved them!

Enjoy!

Denise

Slow Cooker Espresso Beef with Brown Pumpkin Gravy

Slow Cooker Espresso Beef

with Pumpkin Brown Gravy

Ingredient List

1 medium Onion, sliced thinly

2.5 lbs. Boneless  Half-Eye Round Roast

1 teaspoon dried Oregano

1/2 teaspoon Garlic Powder

1 teaspoon Sumac (optional)

2 Bay Leaves

1 15 oz can Pumpkin Puree

1 teaspoon ground Sage

1 tablespoon Espresso Powder

Salt & Pepper

Instructions

  • Spray your slow cooker with cooking spray.  Line the bottom with your onion.  Season with salt and pepper to taste.

Slow Cooker Espresso Beef with Pumpkin Brown Gravy

  • Season the beef with salt, pepper, garlic powder, sumac and oregano.  Place in slow cooker.  Add the bay leaves.

Slow Cooker Espresso Beef with Pumpkin Brown Gravy

  • In a small bowl, mix together the pumpkin puree, espresso powder and ground sage.

Slow Cooker Espresso Beef with Pumpkin Brown Gravy

  • Cover the beef with the pumpkin mixture.

Slow Cooker Espresso Beef with Pumpkin Brown Gravy

  • Cook on low for 6-8 hours.  Adjust seasoning to taste.

Serving suggestion:

  • Add a green vegetable or salad.
  • Serve with mashed potatoes (try adding 1/2 – 3/4 teaspoon ground nutmeg to them)
  • If you prefer a thinner gravy, add 1/2 cup beef stock or white wine to the slow cooker when you add the pumpkin mixture.

Slow Cooker Espresso Beef with Pumpkin Brown Gravy