Ally's Sweet & Savory Eats

Thursday, October 17, 2019

Pumpkin Spice Turnovers

Any kind of turnover is God's gift to this earth.
These Pumpkin Spice Turnovers are right up there at the top!

pumpkin spice turnovers #pumpkinspice #alouette #turnovers

This post is NOT sponsored by Alouette, I just happen to love their cheese.

As I sit here and write out this post in my quiet house while all the kids are furiously learning at school I have these darn turnovers staring me in the face.

It is a BIG problem.

I had one.  Devoured one, really.  I then had thoughts about hoarding the remaining seven in the back of the freezer and not sharing a bit of any of them to my family.  I regretting this thought quickly because we teach our kids that sneaking is virtually lying....and I don't want to be a liar.

But you see I'm still typing and staring and typing and staring and I have not come up with a solution.  

pumpkin spice turnovers #pumpkinspice #alouette #turnovers

Forever ago I made my Cherry Cheese Turnovers and was changed permanently.  Heck cherries are even on the lower end of my favorite fruit list and I still typed and stared and typed and stared and contemplated hoarding them in the freezer.

Since that day I have debated making turnovers often, but alas I HAVE CONTROL.

Until yesterday.

You see I have fallen in love with Alouette spreadable cheese.  I get it at ALDI {it's the cheapest there} and they have about one million different varieties.  And with any great company they come out with these seasonal varieties that just PULL ME IN EVERYTIME.

If you follow me on Instagram then last Friday you saw me showcase this pumpkin spice flavor, plus a much anticipated caramel apple. 

pumpkin spice turnovers #pumpkinspice #alouette #turnovers

I'll be honest, I didn't have any concrete plans for buying these two flavors of spreadable cheese {other than spreading it on a cracker} but I bought them anyway!

And then my thoughts turned to TURNOVERS.

Turnovers are very Fall-ish don't you think?  They are comforting and remind me of chilly days with the leaves falling and a cup of hot apple cider being given to you.

I don't crave a turnover in the dead of a snowstorm or on a hot summer day, but I most definitely crave one NOW.  Here in this great month of October.

pumpkin spice turnovers #pumpkinspice #alouette #turnovers

This turnover dough is my go-to flaky pastry dough.  People often laugh at the ingredients thinking it is some joke.  Cream cheese, butter and flour?  That's it?  How in the world does that come together?  Well, I'm not a scientific person, but let me tell you it works.

It makes the most incredible semi-thick, yet flaky dough that is rich and goes with anything!  This pumpkin spice spreadable cheese, any soft fruit, almond paste {I really want to try that version} or a simple cinnamon, brown sugar combo.  And we haven't even chatted about the glaze.  You dunk these babies {literally with your hands, we get dirty} in a simple almond extract powdered sugar glaze.  It's incredible.

They are like homemade pop tarts on crack.

Or anything worse than crack if that's possible.

pumpkin spice turnovers #pumpkinspice #alouette #turnovers
Gah!  I just cannot wait for you to try these.

If I could plug into your alarm clock and announce that these are waiting for you to get your butt out of bed I would.

You'd never sleep in again.

Let me know if you make these and I'll be sure to share your photos and comments {good or bad, I promise}.  Happy Fall y'all!

Pumpkin Spice Turnovers


Pumpkin Spice Turnovers
Yield: 8
Author:
prep time: 1 H & 10 Mcook time: 15 Mtotal time: 1 H & 25 M
These simple turnovers are a Fall classic! An easy 3-ingredient flaky dough is filled with a pumpkin spiced cheese, then dunked into an almond flavored glaze. Not a single person will turn these down.

ingredients:

Turnover Dough
  • 8 oz cream cheese, softened
  • 1/2 cup butter, softened
  • 1 1/2 cups flour
  • 1 egg + 1 T water (to whisk together for an egg wash)
Filling
  • 6 oz Alouette Pumpkin Spice spreadable cheese (or any pumpkin spice flavored cream cheese)
Glaze
  • 1 cup powdered sugar
  • 2 t. almond extract
  • enough milk to thin out the glaze

instructions:

How to cook Pumpkin Spice Turnovers

  1. In a stand mixer combine the butter and cream cheese until smooth.  Gradually beat in the flour until a dough forms.  Wrap the dough in plastic wrap and refrigerate for at least one hour or up to overnight.
  2. About an hour before baking take the dough out of the fridge to help bring to room temperature.
  3. When ready to bake, preheat the oven to 400 degrees.
  4. Unwrap the dough and place on a floured surface. Flatten the dough and using a rolling pin roll out in a circle to 1/4 inch thickness.  Cut (like a pizza) into 8 slices.
  5. Place a rounded spoonful at the edge of dough, then fold over the other side of the dough to form a triangle.  Place a fork in flour and crimp together the three edges of the turnover to seal.  Place the turnovers on a greased cookie sheet.
  6. Brush each turnover with the egg wash (beaten egg with a dash of water).
  7. Bake for 15 minutes or until golden brown.  Remove from the oven and allow to cool.
  8. To make the glaze, whisk together the powdered sugar and almond extract.  Gradually add in milk, 1-2 tablespoons at a time until you reach a thin glaze.
  9. Dunk the cooled turnovers into the glaze, dipping both sides, then using your fingers wipe off the excess.  Place on a wire rack to set up.
  10. Once set (about an hour), eat right away or keep in an airtight container to stay fresh.

NOTES:

Feel free to stuff these turnovers with anything! Any type of flavored cream cheese, softened fruit or almond paste.

Did you make this recipe?
Tag @sweetsavoryeats on instagram and hashtag it #pumpkinspiceturnovers
Created using The Recipes Generator

Thursday, October 10, 2019

Pumpkin and Black Bean Chili

Hearty and comforting this is the new chili in town!
Pumpkin and Black Bean Chili is creamy and delicious.


pumpkin and black bean chili

I just realized never in the history of my blog have I ever shared a savory pumpkin recipe.  What's wrong with me?

I've shared plenty sweet pumpkin recipes.  My Pumpkin Cinnamon Roll Cake, this Caramel Cashew Pumpkin Cheesecake {perfect for Thanksgiving} and these Pumpkin Pie Cream Cheese Bars.  Heck, I even created a Homemade Pumpkin Pie Spice Coffee Creamer {which is insanely delicious}.

But nothing savory.

Today that changes!

pumpkin and black bean chili

Fall has offically arrived {yeah, the date said it awhile ago, but only until last week did it get cool here in the Midwest}.  So far I've made two soups {this chili} and my trusty Lasagna Soup that everyone gobbled down so fast the last time I made it we all declared a double batch is most definitely needed next time.

Other than loving this weather we've been busy watching flag football games with our oldest, wrapped up our Fall softball season with our middle girl and are now watching her play volleyball and well just running from one activity to another.

It's a busy life, but we wouldn't have it any other way.

pumpkin and black bean chili

You know my Mom used to make chili on Friday nights in the Fall and my friends and I would eat it before heading to the local high school football game.  We'd also throw a handful of Sweet Tarts in our bowls because we were weird teenagers and would claim it was good.

All this really means is that I have good chili memories.

Now, I almost 90% of the time make my classic version.  The family expects it and they love it and trust me when I say no Mother wants complaining at the dinner table, so I most of the time keep it the same as always.

But, this pumpkin version was a really good change up!

pumpkin and black bean chili

My middle daughter {who is the chili LOVER of the house} had two bowls, took a small bowl of it to school the next day and then was heartbroken when she got home from practice the next night to find it all gone.

Life is hard.

I like to top my chili with a simple oyster cracker combo {same with my kids}, but the husband prefers shredded cheddar and chopped red onion.  Frankly you can top it with whatever you want!  Sour cream, cilantro and saltines are good too.

The pumpkin in this chili gives it a velvety and smooth texture - one I was not expecting, but really, really liked.  Plus, I love black beans so those got added too.  Basically a good 'ol bowl of fiber.

pumpkin and black bean chili

Put this recipe on your meal rotation!

Speaking of meal rotations, I am loving your feedback with my meal planning and recipe book.  You've been sending me photos of you using it in action and that just makes my heart leap.  Each and every one of them gets shared on my Instagram page - so be sure to follow me for those insider photos.

I have limited quantities left if you are interested - a good handful before the holiday rush!  And on that note, stay tuned as I have another product launch coming soon.

Pumpkin and Black Bean Chili


Yield: 8-12
Author:
prep time: 5 Mcook time: 25 Mtotal time: 30 M
Hearty and filling - this easy chili recipe combines all flavors of Fall! Pumpkin, two kinds of beans, tomatoes - giving it a creamy, delicious taste for those chilly days.

ingredients:

  • 1 lb. ground beef
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 2 T chili powder
  • 1 t cumin
  • 1 t salt
  • 1/2 t red pepper chili flakes
  • 1 cup pumpkin puree
  • 1 15.5 oz can diced tomatoes
  • 1 15.5 oz can black beans, drained and rinsed
  • 1 15.5 oz can chili beans
  • 2 15.5 oz cans tomato sauce
  • 1 cup water

instructions:

How to cook Pumpkin and Black Bean Chili

  1. In a large soup pot or dutch oven, heat to medium-high heat.
  2. Add in the onion and saute until slightly translucent.
  3. Add in the ground beef and crumble and cook until no longer pink.  Add in the garlic and saute for a few minutes.  Drain off any excess grease.
  4. Add in all your seasonings - chili powder, cumin, salt and red pepper flakes, stirring to combine.
  5. Open up the cans and dump in the pumpkin, beans, tomatoes and tomato sauce.  Stir and let simmer, keeping warm until ready to serve.
  6. Refrigerator leftovers and reheat to serve.

NOTES:

You can also (after sauteing the onion, garlic, meat combo), put all ingredients in a slow cooker and keep on LOW until serving.
Calories
336.23
Fat (grams)
11.58
Sat. Fat (grams)
4.03
Carbs (grams)
34.20
Fiber (grams)
11.43
Net carbs
22.77
Sugar (grams)
8.70
Protein (grams)
25.51
Sodium (milligrams)
1408.27
Cholesterol (grams)
50.46
Created using The Recipes Generator

Thursday, October 3, 2019

Hot Milk Sponge Cake + Little Women Cookbook Giveaway

Were you a fan of the Little Women book or movie?
If so, today I have a special treat for you!
This timeless Hot Milk Sponge Cake + two lucky winners will receive 

hot milk sponge cake

This post contains affiliate links for your convenience.

One of the very best parts of food blogging {minus my kitchen always having tasty goodies} are the people I've met along the way.

I have friends all over the country that I've met at various blogging conferences and events, plus a really big handful of friends that are right here in the great state of Iowa.  We are a bit like this big, untraditional family.  We support each other, cheer each other on and celebrate each other's successes.

If I am ever in a pinch, need help with an idea or need a little extra boost of promotion with the click of a mouse these ladies to help me out.  So when my friend Wini called on me and said SHE WROTE A COOKBOOK, you just know I was game to get my hands on it and help promote.

hot milk sponge cake

What got me even more excited about her new cookbook was it's title and overall theme.  You guys, this cookbook is every girl's dream.

Hands up if you ever read Little Women {or watched the movie} as a child, teen or young adult.  All hands raised up, right?  P.S. there is a new movie coming out on Christmas Day this year!  This cookbook is full of recipes centered around the lives of these girls; Meg, Jo, Beth and Amy.

Have you ever wanted to travel back in time, especially surrounded by food? THE IS THE COOKBOOK FOR YOU.  This is the first cookbook to celebrate the scrumptious and comforting foods that play a promiment role in Louisa May Alcott's classic novel.  It keeps the magic and wonder of this beloved tale alive for years to come.

hot milk sponge cake

Do you wonder what the characters made and ate?  Everything from Apple Turnovers to Plum Pudding and Gingerbread Cake.  It's all in there.  This cookbook is filled with 50 easy-to-make recipes, plus the stories behind them, yet all updated for today's modern kitchen.

Wini has done an incredible job of telling a story with this book {the best kind of cookbook in my opinion}.  When I was flipping though the recipes I instantly wanted to dive under the covers with a hot mug of tea and watch the movie again.

An event I may re-create this coming weekend.

No judging.

hot milk sponge cake

Wini allowed me to re-create ANY recipe within the pages of this beautiful cookbook and almost instantly and for many reasons I settled on this Hot Milk Sponge Cake.

1) it sounded very intriguing. It is not a recipe I'd see circulating around Pinterest here in 2019. 2) it looked super easy.  If you've been around here long, you know I do not enjoy complicated recipes and I'm here to tell you this one isn't! and 3) I like pretty things.  And when imagining this cake, it definitely seemed pretty.

I'm happy to say that after baking this cake, all of those things turned out to be true.  Diving into this cake was like eating a fluffy cloud.  It is spongy and light and is absolutely delicious topped with whipped cream and fresh fruit {think shortcake or angel food cake, BUT BETTER}.

hot milk sponge cake

And guess what?

Wini and company are letting me giveaway TWO copies of The Little Women Cookbook.  It is also on sale right now, you can go take a look for yourself HERE.  It would make a beautiful Christmas gift this holiday season.

Also, to see more great photos from this cookbook, take a look at Wini's page for yourself.

Now....on to the GIVEAWAY.

We are giving away two copies, so double the fun!  To enter simply enter via the Rafflecopter entry form below.  For extra entries, visit my Facebook and Instagram page.  I will be choosing one winner here on the blog and one winner on my combined Facebook and Instragram pages.

Good luck!

I'll randomly be chosing the two winners on Wednesday, October 9th.

My copy of the The Little Women cookbook was provided to me by Harvard Common Press.

a Rafflecopter giveaway

Hot Milk Sponge Cake


Yield: 12
Author:
prep time: 10 Mcook time: 30 Mtotal time: 40 M
Take yourself back in time and whip up this deliciously easy & simple sponge cake. Light, fluffy with just a hint of sweetness it pairs beautifully with a dollup of whipped cream and fresh fruit.

ingredients:

  • 1 cup flour
  • 1 t baking powder
  • pinch of salt
  • 2 large eggs
  • 1 cup sugar
  • 1 t vanilla extract
  • 1/2 cup whole milk
  • 3 T unsalted butter, cut in pieces
  • whipped cream & fresh berries for topping

instructions:

How to cook Hot Milk Sponge Cake

  1. Preheat the oven to 350 degrees and grease a 8x8 baking dish (for a thicker cake) or a 9x13 baking dish (for a thinner cake).
  2. In a small bowl combine the dry ingredients: flour, baking powder and salt; set aside.
  3. In a stand mixer or medium bowl with a hand mixer, beat the eggs on medium-high speed until thick and lemon colored, about 3 minutes.
  4. Gradually add in the sugar and beat until pale, light and fluffy, about 2 minutes more.
  5. Beat in the vanilla and use a spatula to gradually add in the flour mixture until just combined.
  6. In a small saucepan, combine the milk and butter.  Heat and stir over medium heat until the butter is melted.  Gradually pour the hot milk mixture into the batter, stirring until combined.  Pour the batter into the greased pan.
  7. Bake for 25-30 minutes or until golden brown and a toothpick inserted comes out clean.  Cool the cake on a wire rack.  When cool run a knife along the edges to loosen.
  8. Slice and serve with fresh whipped cream and berries.

NOTES:

This cake freezes well! Freeze leftover slices for up to 3 months.
Created using The Recipes Generator

Thursday, September 26, 2019

Caramel Apple Bundt Cake

This deep, rich Caramel Apple Bundt Cake will become your new Autumn dessert!
Oh, and did I mention the caramel icing?

caramel apple bundt cake

Somehow I managed to squeak out this new recipe in my kitchen yesterday in between 238 on-going activities.  The husband and I have joked that it is "hell week" with so much going on.  I'm taking each event one day at a time!

Considering it is already Thursday I do feel that we are making it.  Saturday will be our biggest challenge with multiple softball games, working concession stands all day, a volleyball game and a football game.  It will be very much a divide and conquer day!

For those whose kids have graduated and now you are empty nesters, I've been told to embrace these busy days and enjoy them.  I really am!  I love watching our kids activities and their busy social lives.

Ahem....social lives that challenge my own.

caramel apple bundt cake

Saying this, I didn't want to miss my regularly scheduled Thursday new recipe post day.  I can't forget about you guys!

I also haven't forgotten about your book orders!  I shipped out a HUGE stack on Monday and I have another stack to ship out later today.  Thank you so much for your eagerness to see it, plan your meals and see some new recipes!

Today I am dropping off another wholesale order {reach out to me here if you would like my book in your store}, but after that order I will still have some left.  If you'd like to order head to this page.

But finally, let's chat about this cake!

caramel apple bundt cake

The kids and I picked apples early last week and we STILL have a nice big bowl leftover of those juicy things.  I'm not complaining I love having apples around!  We've made my Instant Pot applesauce and my Caramel Apple Crumble, plus have just eaten a ton.

For whatever reason caramel frosting had popped into my mind the day prior....the flavor of anything caramel really is one of my favorite things {right behind coffee, books, Fall weather and so many other things}.  

And well, I cannot just eat frosting alone, so bring on cake!

I studded this cake with finely chopped apples {no need to peel them, keep on that good skin!} into a rich batter of egg, sour cream, apple cider, brown sugar and more.

caramel apple bundt cake

I love the look of a bundt cake, but if you don't have a bundt pan, no worries.  You can bake this as a regular 9x13 sheet cake, you will just need to adjust the baking time as it will not take the full hour to bake.

Once the cake cools, make that frosting and pour it WARM over the cake.  That is the trick!  The icing sets up quick so you want to pour while warm as it will set on the cake pretty quickly.  Slice and serve warm {so good} or keep in an airtight container and serve at room temp.

Shoot me a message if you bake this cake!  I'd love to see it and share the love.  Tag me on social media at @sweetsavoryeats.  Happy Fall y'all!

Caramel Apple Bundt Cake


Yield: 12
Author:
prep time: 20 Mcook time: 1 hourtotal time: 1 H & 20 M
A rich, deep apple cake slathered in a homemade caramel frosting. The cake you'll want all Autumn long!

ingredients:

For the Cake
  • 3 cups flour
  • 1 cup sugar
  • 1 cup brown sugar
  • 1/2 t nutmeg
  • 2 t cinnamon
  • 1 t salt
  • 1 t baking soda
  • 1 cup sour cream
  • 1/2 cup apple cider
  • 3 eggs 
  • 1 t vanilla extract
  • 3-4 medium sized apples, chopped finely
For the Caramel Icing
  • 1/2 cup whole milk
  • 1/4 cup unsalted butter
  • 1/4 cup brown sugar
  • 1 t vanilla extract
  • 2 1/2 cups powdered sugar

instructions:

How to cook Caramel Apple Bundt Cake

  1. Preheat the oven to 350 degrees and liberally grease a bundt pan with cooking spray (remembering to spray along the middle center piece).
  2. In a stand mixer whisk together all the dry ingredients - flour, sugar, brown sugar, spices and baking soda.
  3. Add in the wet ingredients to the dry ingredients.  Whisked eggs, sour cream, apple cider and vanilla until just combined.
  4. Fold in the diced apples until incorporated.
  5. Pour the batter into the greased bundt pan and bake for 60 minutes or until a toothpick inserted comes out clean.
  6. Cool the cake on a wire rack for 20 minutes before gently inverting the cake to release from the pan.  Place the cake on a plate.
  7. To prepare the icing, melt the butter in a saucepan over medium heat.  Whisk in the milk and brown sugar and bring it to a boil.
  8. Remove the saucepan from the heat and whisk in the vanilla and powdered sugar.  When combined, pour the warm icing over the cake.
  9. Serve the cake warm or at room temperature.
Calories
490.10
Fat (grams)
10.50
Sat. Fat (grams)
5.57
Carbs (grams)
93.93
Fiber (grams)
2.39
Net carbs
91.54
Sugar (grams)
66.94
Protein (grams)
6.78
Sodium (milligrams)
348.01
Cholesterol (grams)
72.04
Created using The Recipes Generator