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WILD BOAR RAGU

I have to start off by saying, don’t let wild boar scare you. It’s just pork but unlike any other. It’s much leaner and has a richer flavor which works perfect for this ragu. A free range animal grazing on a wide variety of food gets more muscle enhancing movement, which generates a deeper, more flavorful meat than an animal confined and raised only on grain; and there are no antibiotics or hormone supplements to worry about with wild animals.

Although, if you prefer to not use wild boar or cannot find it, feel free to use beef, or pork we’re all familiar with. You can also use other wild meats like venison and rabbit too which is commonly used in some parts of Italy. The key is to use a flavorful meat so I wouldn’t suggest ground turkey or chicken. Save those two for something else instead. I typically give it a good four hours to make this at least. Most of that time is letting it simmer down. I’ve used a slow cooker and it works great but at certain points you may need to leave the lid cracked open.

Before I let you go, in case you didn’t notice; this recipe calls for dried porcini mushrooms. Don’t forget you will need that mushroom broth, not just the mushrooms so set it aside. This brings out the earthy rich flavor of the dish entirely. You don’t have to use it but in my opinion it’s a must to pull everything together as one incredible dish. If you happen to tweak the recipe and something amazing came of it, please share!

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WILD BOAR RAGU
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Add the olive oil in a large pot over medium-high heat with the onions, carrots, and garlic. Stir everything frequently for about 7 minutes until the onions are translucent and softened. Then, add in the chopped porcini mushrooms and tomato paste, stirring often for about 4 minutes.
  2. When the tomato paste turns a dark brick red color, add the meat, porcini broth, and broth. Bring everything to a boil. Reduce the heat to medium-low allowing it to simmer and reduce.
  3. Once most of the liquid has evaporated add the wine, stir. Let it reduce again.
  4. When the broth has mostly evaporated, add the milk, nutmeg, pepper, and stir well. Bring it back to a simmer, add salt to taste. Bring the heat down to low and cook it down until it’s the consistency you like.
  5. Serve over bucatini and a garnish of Romano cheese.

PUMPKIN SNICKERDOODLES

I’m pretty new to a Snickerdoodle. And I’ll say it’s not easy to forget its light fluffiness of amazing cinnamon sugar even when you’ve only had it once. It’s really a perfect all year ’round cookie for any occasion. But like with almost everything else, you can amp it up for the Fall season and make it a Pumpkin Snickerdoodle! Uhhhh… YUMMM!!! These things are so easy to make. You can make your baking process go by smooth if you purchase one of those cookie dough scoopers to perfectly portion out the dough. They’re dirt cheap pretty much everywhere.


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PUMPKIN SNICKERDOODLES
Servings
dozen
Ingredients
TOPPING
Servings
dozen
Ingredients
TOPPING
Instructions
  1. Line your cookie sheets with parchment paper and preheat the oven to 325 F degrees.
  2. In a standing mixer, thoroughly combine the butter, pumpkin puree, sugar, dark brown sugar, eggs, and vanilla extract.
  3. In a large bowl mix together the flour, cream of tartar, baking soda, ground cinnamon, nutmeg and ginger. Add the dry to the wet ingredients in three parts. Don't over mix.
  4. Using a medium cookie dough scooper (1.5 tablespoon) place each individual ball of cookie dough on the cookie sheet with a few inches of space in between. Generously sprinkle the tops of each one with the cinnamon, sugar and a white chocolate chip in the center.
  5. Bake for about 12 minutes or until just lightly golden.

PUMPKIN MUFFIN TOPS

Are you one of those people that only eats the top of a muffin? Or ever wish you could just have one big muffin top instead? Me too! I love this time of year and I can’t really say that enough so I apologize if I sound like a broken record. With Spring and Summer time I tend to lose my interest in heavy foods so that by the time Autumn comes, I’m all for recipes like this. Maybe I indulge a bit too much at times but I figure I go the other half of the year recovering, haha!

Okay to the point! For all you pumpkin lovers out there and all the yummy spices that go hand-in-hand with pumpkin, you’re gonna love these. They come out so tender, not too sweet leaving room for the sweet icing. And afterwards you’ll probably not like me anymore because from that moment forward you’ll only want to eat muffin tops. I’ll admit to having one for breakfast in the morning but when they’re around I just can’t help it. Enough of my babble! Enjoy and let me know how they turn out for you.


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PUMPKIN MUFFIN TOPS
Servings
dozen
Ingredients
MUFFIN TOPS
GLAZE
Servings
dozen
Ingredients
MUFFIN TOPS
GLAZE
Instructions
MUFFIN TOPS
  1. In a large bowl, with a whisk combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, cardamom, salt, and set it aside.
  2. In a standing mixer, cream the butter and sugar together. Then add the pumpkin puree, egg, and vanilla extract.
  3. Grab your bowl of dry ingredients and pour a third of it into the mixture until it’s fairly incorporated. Do this two more times until all of the dry ingredients are mixed together with the wet, creating a dough.
  4. Place the cookie dough using a tablespoon and slightly flatten each one.
  5. Bake the muffin tops at 350 F degrees for 20 minutes or until the edges are golden orange. Let them cool completely before drizzling the glaze on top.
GLAZE
  1. In a large bowl, combine all the ingredients together and whisk together thoroughly. Add more milk as needed until you get a consistency that is like honey.

PUMPKIN SPICE BLEND

Making your own Pumpkin Spice Blend is perfect for so many purposes like baked goods, over toast, mixed into your pancake or waffle batter and jams. Usually when you buy a spice blend from the store they add anti-caking agents to the mix. If health and not ingesting unnecessary chemicals you don’t know a whole lot about is important to you then make your own. It takes two minutes and the joy you get from the smell while making it is rewarding. Also, if you cook often like I do then buy your spices in bulk on-line where you’ll pay the same price for a bag as you do for a small jar; then you can make as much as you like along with other spice blends!


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PUMPKIN PIE SPICE
Servings
teaspoon
Ingredients
Servings
teaspoon
Ingredients
Instructions
  1. Mix all the spices together and it's ready to use!

CRANBERRY PUMPKIN OATMEAL BARS

If you’re an oatmeal cookie and pumpkin pie fanatic like I am then you’re gonna love my Cranberry Pumpkin Oatmeal Bars. They complement each other perfectly when put together as one. Sometimes it’s nice to change it up on a cool Autumn morning eating one of these warmed up instead of a bowl of oatmeal. There’s quite a bit of sugar and carbs going on in this recipe but you definitely don’t need a large portion to get a fair share of complex carbohydrates and fiber to fuel you for an active start to your day. Enjoy!


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CRANBERRY PUMPKIN OATMEAL BARS
Servings
bars
Ingredients
BARS
FILLING
Servings
bars
Ingredients
BARS
FILLING
Instructions
BARS
  1. In a large bowl, mix all of the ingredients together except for the melted butter and juice. Then go ahead with adding the melted butter and juice.
  2. Use your fingers to incorporate it together with the dry ingredients until you have a semi-moist crumbly texture. Set aside ¾ cup of the mixture then place the rest into your 7” x 11” baking dish that has been coated with a cooking spray. Press the oat mixture into the baking dish so that it’s packed together and level.
FILLING
  1. Mix all of the filling ingredients together in a medium bowl. Pour the filling over the oatmeal crust in the baking dish and level it out. Then take the reserved ¾ cup of the oatmeal mix to sprinkle evenly over the top.
  2. Bake at 325 F degrees for about 40 minutes or until the top is golden. Let the oatmeal bars cool before cutting.