TheVineyardMom

    Brownie Mix: 1 cup sugar ¾ cup all purpose flour ¼ cup cocoa ½ teaspoon salt ¼ teaspoon baking soda ½ cup vegetable oil 2 large eggs, room temperature 1 teaspoon vanilla extract Pumpkin Batter: 1 cup sugar 1 cup all purpose flour ½ teaspoon salt ½ teaspoon pumpkin pie spice ¼ teaspoon baking soda ¾ cup pumpkin puree 2 large eggs, room temperature Preheat the oven to 350 degrees F.  Line a 13x9 in. baking pan with parchment paper allowing the end to extend up the sides. Grease the paper with non-stick cooking spray. In a large bowl, whisk sugar, flour, cocoa, salt and baking soda. In a smaller bowl, whisk oil, eggs and vanilla.  Stir the wet mixture into the dry ingredients.  Don’t over mix. For the pumpkin batter, combine sugar, flour, salt, pumpkin pie spice and baking soda in a large bowl.  In a smaller bowl, whisk together pumpkin puree and eggs. Stir the dry ingredients into the wet ingredients. Spread half the cocoa mixture into the baking pan. Thi...

1 puff pastry sheet, defrosted 1/2 cup of all purpose flour for dusting the puff pastry sheet 8 oz. wheel of brie 2  tablespoons brown sugar 3 tablespoons finely chopped pecans 2 tablespoons dried cranberries,chopped 1 egg 1 tablespoon  water Set the oven rack to the middle position and preheat the oven to 400 degrees. Whisk together egg and water to make an egg wash. Remove the sheet of puff pastry from the sheet. Dust pastry, rolling pin and board with flour.  Roll pastry out to 10 inch square. In a small bowl, combine brown sugar, pecans and dried cranberries.  Add the mixture to the center of the puff pastry.  The brie pumpkin is being built upside down and will be flipped over before baking. Place the brie over the mixture and bring the sides of the pastry up over the brie.  Have all the pastry meet in the middle of the brie and pinch together to close.   Using 4 strands of cooking twine, go under the brie and crossing over the top and tie lo...

12 oz. colored pasta 5 tablespoons extra virgin olive oil, divided 1 lb of spicy sausage, casing removed 3 cloves of garlic, minced 1 cup chicken stock 1 lb broccoli florets ½ teaspoon salt ¼ teaspoon red pepper flakes 3 tablespoons butter ½ cup parmesan cheese Cook pasta according to the package directions. In a large skillet, heat 1 tablespoon of extra virgin olive oil over medium high heat.  Crumble the sausage in the skillet using a spoon and cook until it’s browned and cooked all the way through. This will take 5-7 minutes.   Add garlic and cook for 1 more minute. Add the remaining 4 tablespoons of extra virgin olive oil, chicken broth, broccoli, salt and red pepper flakes. Cook, stirring frequently, until the broccoli is tender crisp.  This will take 4-5 minutes. Stir in butter and allow it to melt.  Simmer together for 2 minutes. Drain the pasta well.  Place back into the pasta pot.  Add the sausage and broccoli mixture to the pasta along with h...

1 small pumpkin peeled, seeded and cut into 1inch chunks 2 tablespoons of extra virgin olive oil ½  teaspoon salt ¼ teaspoon pepper 1 ½ lbs baby arugula 4 oz feta cheese ¼ cup chopped walnuts Vinaigrette:  ½ cup fresh orange juice 2 tablespoons balsamic vinegar 1 tablespoon dijon mustard 2 teaspoons honey ¼ teaspoon black pepper Preheat oven to 450 degrees F. Put pumpkin chunks into a mixing bowl. Add extra virgin olive oil, salt and pepper to the bowl and mix to combine.   Place the mixture on a lined baking sheet in a single layer. Bake for 30-35 minutes. Shake the pan a few times during roasting.  Allow pumpkin pieces to cool to room temperature. While the pumpkin is roasting, place vinaigrette ingredients into a small bowl or mason jar with a lid.  Whisk or shake until ingredients are combined.   In a large mixing, add the arugula, pumpkin and feta cheese. Drizzle some of the vinaigrette over the top and mix to combine.  Add more vinaigre...

4 lamb shanks 1 tablespoon each salt and pepper 2 tablespoons extra virgin olive oil 1 yellow onion, diced 2 parsnips, peeled and diced 2 carrots, peeled and diced 4 cloves garlic, minced 12 thyme sprigs 1 rosemary sprig 2 cups red wine 3 tablespoons tomato paste 48 ounces of beef stock Preheat the oven to 350 degrees F. Season lamb with salt and pepper on all sides. Add the extra virgin olive oil to an oven safe dutch oven with a lid. Place a dutch oven with oil on medium high heat.  Sear all sides of the lamb until golden brown.  This will take 3-4 minutes. Once they are browned, remove them from the pot and set aside. Add onion, parsnips, carrots and garlic to the pot and brown.  Stirring occasionally.  This will take 10 minutes.   Deglaze the pan with the red wine and cook until reduced by half. Stir in tomato paste.  Cook together for 1-2 minutes. Add in beef stock, thyme and rosemary and mix well.  Add lamb shanks back to the pot, cover and ...

            8 ounces orzo pasta 2 tablespoons extra virgin olive oil 1/2 teaspoon kosher salt 1 teaspoon cinnamon 1 small butternut squash, peeled, diced into ½ inch cubes (about 2 cups) 4 ounces feta cheese, crumbled 2 cups dried cranberries 1/4 cup red onion, diced 1 cup pumpkin seeds  2 cups arugula Vinaigrette: 1/3 cup red wine vinegar            1 lemon, juiced  1 teaspoon honey 1/2 teaspoon salt  1/8 teaspoon black pepper  2/3 cup extra virgin olive oil  1/2 teaspoon cinnamon Cook the orzo according to the package. Let cool completely or run under cold water until cooled. Set aside. Add the butternut squash to a medium mixing bowl. Add in the 2 tablespoons extra virgin olive oil, salt, pepper and cinnamon and mix well. Place a medium sized saute pan on medium heat.  Add the seasoned butternut squash with the oil into the saute pan.  Saute for ...