Wishing you joyful celebrations this season!
We can’t thank you enough for supporting our small, locally owned business! We know you have many options for buying food and your choice to support our local business and the many family farms, ranches and food artisans we represent is making a powerful impact. We could not do it with out you!
This is a busy season and you might notice our blog and social media will be a little more quiet than usual over the next two weeks. We want to slow down a little and embrace the last days of this year and prepare for 2019. If you have any questions or concerns we would love to hear from you anytime!
Sincerely, The Brown Box Team
This recipe is easily adaptable to your taste or seasonal availability. We like it best with roasted yam, carrot, brussels sprouts or all three! It is also very good with baking apples if you enjoy the sweet and savory mix.
- 1 pound Brussels sprouts, trimmed, carrot chopped or yams peeled and chopped
- 1/4 cup extra-virgin olive oil
- 3 tablespoons pure maple syrup
- 4 slices bacon, cut into 1/2-inch pieces
- 1/2 teaspoon salt1/4 teaspoon freshly ground black pepper
- Preheat oven to 400 degrees F (200 degrees C).
- Place vegetables in a single layer in a baking dish. Drizzle with olive oil and maple syrup; toss to coat. Sprinkle with bacon; season with salt and black pepper.
- Roast in the preheated oven until bacon is crispy and vegetables are caramelized, 45 minutes, stirring halfway through.
Posted in Apple, Bacon, Beets, Brussel Sprouts, Carrot, Cauliflower, Onion, Pumpkin, Uncategorized, Winter Squash, Yam & Sweet Potato
Tagged bacon recipe, maple roasted bacon, organic vegetables, roasted vegetables, root vegetable, yam
My family loves pumpkin treats during the fall and winter. My first taste of pumpkin and cream cheese combination was long ago and it was love at first bite. It was only a few years ago I tasted my friends cream cheese filled muffins for the first time and they became a favorite.
This recipe is adapted, and not especially healthy. What I love about this recipe is it is a true treat for my family and makes enough for two medium loaves at a time. While I still love muffins not having to spoon the batter and cream cheese into each tin is a time saver for me and also allows me to let my little children help without any stress of trying to get the filling right.
2 large egg
15 oz. canned organic pumpkin puree
3/4 cup light brown sugar, packed
1/3 cup granulated sugar
1/3 cup liquid-state coconut oil (canola or vegetable may be substituted)
1/3 cup Greek Yogurt or Sour Cream (I have used vanilla and plain)
3 teaspoons vanilla extract
3 teaspoons cinnamon
1 1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground nutmeg
1 1/2 cup all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
pinch salt, optional and to taste
Cream Cheese Filling
1 large egg
6 ounces softened brick-style cream cheese (lite is okay)
1/3 cup granulated sugar
4 tablespoons all-purpose flour
- Preheat oven to 350F. Spray two 9×5-inch loaf pans with floured cooking spray, or grease and flour the pan; set aside.
- In a large bowl, add the wet ingredients and whisk to combine.
- Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix; set aside.
- Turn about one third of the batter out into the prepared pans, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside.
- To make filling – In a large bowl, add all ingredients and whisk to combine. Alternatively, mix with a hand mixer.
- Evenly pour half of filling mixture into each pan over the bread mixture, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
- Top filling with remaining pumpkin batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary.
- Bake for about 40 minutes or until the top is domed, golden, and the center is set. The toothpick test doesn’t work well with this bread because of the filling. Baking times will vary based on moisture content of pumpkin, cream cheese, climate, and oven variances. Bake until done; watch your bread, not the clock.
- Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
Note: You can find Organic Canned Pumpkin Puree and Organic Cream Cheese on our web site: www.BrownBoxOrganics.com
Candied nuts are one of my year round favorite foods. All though this recipe calls for pecans I enjoy mixing equal parts almonds, cashew and pecans. Regardless of which nuts I use these nuts disappear quickly in my home.
I also enjoy making Maple Glazed Pecans or mixed nuts for gatherings and home made gift giving. These nuts look gift worthy in small mason jars tied with ribbon and gift tags. The recipe is simple enough for my entire family from age 5 to 82 to help. This recipe takes only fifteen minutes to make.
Whether enjoying yourself, giving away or both we hope you find this recipe as simple and delicious as we do.
Rachel ~ for the Brown Box Team
- 3 Cups Pecans or nuts of your choice
- 3 Tablespoons salted butter
- 3 Tablespoons brown sugar, packed
- 3 Tablespoons real maple syrup
- Preheat oven to 350 degrees.
- Heat a small sauce pan over medium and add the butter, sugar and maple syrup.
- Stir until it comes to a boil and toss the nuts in the pan. Stir and cook for a few more minutes (about three).
- Prepare a baking sheet with baking paper.
- Pour the nuts onto the pan and arrange into a single layer and bake for about six minutes.
- Remove from oven allow to cool. Enjoy!