Monthly Archives: October 2019

Smoky Pumpkin Spice Hummus

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Filed under Memories in the Kitchen, Simple Beginnings

My Smoky Pumpkin Spice Hummus is a versatile dip that you could have any time of year, but tastes especially great as the season of pumpkin spice everything is upon us.  At our house, we enjoy throwing in popcorn, pretzels and pita chips along with the usual veggies.

Smoky Pumpkin Spice Hummus

1- 16 ounce can chickpeas drained and rinsed
1- 15 oz can pumpkin puree
1/4 cup tahini
2 garlic cloves
½ teaspoon olive oil
4 teaspoons agave
1/2 teaspoon Chipotle Chile Pepper
1/4 teaspoon cinnamon
2 tablespoons pumpkin seeds

Place all the ingredients (except the pumpkin seeds) into a food processor and blend until smooth. If your hummus is a little thick, add more olive oil.

Place your hummus in a serving bowl.  Garnish with a light sprinkle of chipotle chile pepper and pumpkin seeds. Serve with popcorn, pretzels, pita chips, veggies, etc.

Amanda’s Apple Crisp

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Filed under Sweet Tooth, Sweet Tooth- Desserts

Whether you have already been apple picking or it’s on your “apple bucket” list, you will want to save some apples for this crisp recipe.  All the ingredients play together to make fall come alive. My boys believe it must be topped with a scoop of vanilla ice cream. This Apple Crisp is the perfect fall dessert.  

Keep Sing and Dancing in the Kitchen, Amanda

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Warm Apple Crisp

Yields: 12 servings

6 Granny Smith apples, peeled and chopped (other varieties can be used)

2 Tbsp. granulated sugar

1 3/4 tsp ground cinnamon, divided

1 1/2 tsp lemon juice

1 cup light brown sugar

3/4 cup old fashioned oats

3/4 cup all-purpose flour

1/2 cup cold unsalted butter, diced into small cubes

1 tsp of vanilla

pinch of kosher salt

Preheat oven to 350 F degrees.  Butter an 8×8 baking dish. Set aside.

In a mixing bowl, add chopped apples, granulated sugar, 3/4 tsp of cinnamon and lemon juice.  Stir to combine. Transfer to prepared baking dish.

In a separate mixing bowl, add crisp ingredients (brown sugar, oats, flour, 1 tsp cinnamon, vanilla, salt, and diced cold butter).  Use a pastry cutter to mix the butter into the oat mixture, using a slight downward twisting motion, until mixture is in small crumbs.  If you don’t have a pastry cutter, you can use two forks or even your hands to cut butter into the mixture.

Spread topping over apples in baking dish, and gently pat to even it out.  Bake uncovered for 40-50 minutes, until golden brown and bubbly.

Serve warm.  We like to add a scoop of vanilla ice to our Apple Crisp.  Enjoy!  

I thought we were just having coffee

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Filed under Memories in the Kitchen, Sweet Tooth

Back in July, I received a text from a friend who I had not seen in awhile asking to meet up for coffee. We became friends several years ago sharing elementary PTA adventures. Now our kids were a little older and in different places. I was excited to see her name pop up on my phone. Also completely thrilled to actually get to share coffee and a conversation with her. We had so much to catch up on.

Our anticipated coffee date arrived. We started with catching up and she quickly moved to the reason she called the coffee date. My friend had recently became editor of a local magazine. She shared how the oppopportunity came up and her vision for the future of the magazine.

Then she dropped her big idea! Without a pause in her conversation or thoughts, my friend throws out “and in the magazine we will feature a monthly recipe. I WANT YOU TO WRITE THEM.” (WHAT!?! ME? Amanda Fuller, girl from small town Texas?). She goes on to tell me she needs my headshot. (What, again?) She gives me deadlines and criteria. Then she smiles, says she is so excited to work with me, and cannot wait to see my work.

So lots of details in between: One hour with my favorite photographer, a few test products and pictures, and my first article was ready.

I share all this with you because it was a big step for me to take and to believe in myself when others already had. This is my first time to be published for my work in the kitchen. I’m beyond thrilled to be a contributing recipe writer for Our Milton Neighbor.

As I publish my monthly recipes, you will find them added to my blog as well. Thanks for sharing along with me in this new adventure.  Here’s my first published article:

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Looking Forward,
Amanda