Recipe Redux: Butternut Squash Calzones

Ok so do y'all remember the EPIC FAIL butternut squash with orzo, chicken, and bacon? Since I can tell you don't remember let's recap a little bit ago I was feeling especially fall-ish and what should happen to pop-up in my google reader, but a fantastic sounding recipe for orzo with butternut squash sauce, bacon, chicken, and parmesan. It sounded awesome; I was stoked. So I followed the recipe and it was terrible. The whole thing was cold and mushy and tasted overwhelmingly like mushy bacon. Blech!
However, the squash sauce itself was pretty darn good and I figured I could find a way to make it into soup later in the week. Then a better idea. On Tastespotting, a recipe for Winter Squash Calzones. I had to alter the recipe a little to use what I already had, but it was totally awesome.

Butternut Squash Calzones
Original Recipe Here
Dough (I used Publix Pizza dough made fresh in the bakery, it's awesomeness)
1/2 medium butternut squash
1 medium onion, peeled and chopped
1 clove garlic, peeled and minced
 1 cup shredded mozzarella or ricotta
¾ cup chevre, or parmesan, or crumbled feta or another pungent cheese
about ½ tsp. each salt and pepper
tomato sauce for serving, if desired

I had previously roasted and pureed my squash onion and garlic (see previous epic fail recipe explanation). But if you're starting from scratch,
- Preheat your oven to 450 degrees. 
- Cut the squash in half lengthwise. Scoop out the the seeds and rub squash with a little olive oil. Cut Onion in half and rub with olive oil. Roast squash, onions and garlic on a cookie sheet cut sides down. Bake until vegetables are soft and easily pierced through. Squash will generally take about an our onion and garlic will likely be done sooner.
- When squash is cool enough to handle, scoop flesh into a larger bowl. (At this point I pureed all the veggies in the food processor). Chop onions and garlic and mix thoroughly with squash to combine. Mix in cheese, (I used mozzarella and goat cheese.)
- Divide dough into four pieces. Press or roll each pieve of dough to desired size (about a quarter inch think). place half to three-quarters cup in on one half of the dough. Fold dough over and press to seal (I used a fork). - Use a fork (the one you used to close the dough will do) to poke the surface of the calzones.
- Place calzones on a greased or nonstick cookie sheet. Bake for 15-20 minutes or until dough is golden brown.
- Remove from oven and allow to cool momentarily. Then Enjoy your awesome creation.

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Things I Love Thursday: Favorite Fall Flavors

Welcome back to Things I Love Thursday. It has been several weeks I've actually done one of these and I figured it was about time. Since fall weather has finally come to Florida, I figured this week's installment could be about fall foods and flavors. So without further ado; my top eight fall foods/flavors: 

Top Eight Fall Foods/Flavors:
8. Salted Caramel Hot Chocolate. I know this is not specific to fall, but I limit my drinking of this beverage to just a few during the fall months. Smooth, creamy, rich, with just the right amount of salt...this drink is awesome in a cup.
7. Butternut Squash. I adore butternut squash; in general soup is my favorite, but I have an awesome squash calzone recipe coming up.
6. Mushrooms. I know you can get mushrooms all year round, but something about the earthiness of fresh mushrooms makes me think of fall.
5. Caramel. Smooth and velvety; good caramel always makes me think of fall carnivals.
4. Apples. Fall has the best apples. Fresh, crisp, and in a plethora of varieties.
3. Soup/Stew. It's still early in the season, but there is nothing more comforting than coming home at the end of a long say and having a bowl of warm soup or stew on a cold evening.
2. Cinnamon. I love cinnamon it's almost an obsession.
1. Pumpkin anything. Scones, coffee, pie, soup; you name it I'm game.

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Baking Day: Snickerdoodles

Baking is one of my favorite things. I like to bake just because I can and baking is my go to coping mechanism when I'm feeling especially stressed/anxious/nervous. I've actually said to multiple people  "I just feel like I need to bake something." And Sunday is apparently baking day around here. Today's project was pumpkin scones and I also baked calzones for dinner. It's been a day of successful and yummy kitchen projects. But today's blog is actually about last week's Sunday baking say project. Snickerdoodles!! I love snickerdoodles, they're little pillows of awesome. So last week when I was visiting YoungerBrotherGreg baking time became snickerdoodle time.

Snickerdoodles
Original Recipe Here  
Ingredients:
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3.5 tablespoons white sugar
3 teaspoons ground cinnamon
Side Note: I found the sugar/cinnamon mix proportions that I like, you should play with it a little to find what you like best.

Directions:
Preheat oven to 400 degrees F (200 degrees C).

Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla.

 Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.

Mix the sugar and the cinnamon. Roll balls of dough in mixture.

Place 2 inches apart on ungreased baking sheets.

Bake 8 to 10 minutes, or until set but not too hard. Mine were done just right at 8 minutes (crispy around the edges and soft/chewy towards the center.) Remove immediately from baking sheets.

This was a fabulous start of fall baking project. I kept about a half dozen for BFFMandy and I; the rest went to work with YoungerBrotherGreg.

SideNote: I realized when I uploaded the Snickerdoodle pictures that I'm crazy behind on posting about the stuff I'm cooking and eating. It is very likely this week will be all about food. 

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