Year-Round Gazpacho By Nanny Bubby & Tanya Murray

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Year-Round Gazpacho By Nanny Bubby & Tanya Murray

by Nanny Bubby

I love every opportunity to cook and create with my own cooking confidence coach, Tanya Murray. Tanya and I have so much fun creating recipes together, laughing at our mistakes when they happen and giving each other the leigh way to experiment and push the edges of our own knowledge. Together we found a basic gazpacho recipe and gave it our own one, two punch. We love it and hope you will, too! I love generational cooking and I always love cooking with a wonderful friend. You can create so many memories this way. When we are together, we always remember to, “Spread Love Like Butter”.

Total Time:

15 minutes

Serves:

6

Ingredients

  • 12 sweet red baby pear tomatoes sliced in half
  • 1 14 oz. can fire roasted diced tomatoes drained
  • ¼ c. red onion diced
  • 1 English cucumber diced
  • 1 orange bell pepper diced
  • 1 jalapeño diced
  • 1 garlic clove minced
  • ½ c. parsley chopped + more for topping
  • 2 limes zested and juice
  • 1 Tbsp. Worcestershire sauce
  • ¼ c. apple cider vinegar
  • 4 c. V-8 juice
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. smoked Tabasco sauce
  • 1 Tbsp. smoked olive oil
  • 1 avocado for garnish medium diced

Directions

  • In a large bowl, combine the fresh and canned tomatoes, onion, cucumber, bell pepper, jalapeño, garlic, and parsley.
  • Then add the lime zest and juice, Worcestershire, vinegar, vegetable juice, salt, pepper, and Tabasco. Mix well.
  • Separate half of the mixture to another bowl. With an immersion blender, coarsely blend half of the mixture and return to the main bowl.
  • Cover and chill for at least 30 minutes.
  • Once the soup is chilled, top with more parsley if desired and the diced avocado.
  • Enjoy!

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Copycat Fresh Pumpkin Scones

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Copycat Fresh Pumpkin Scones

by Nanny Bubby

Who doesn’t love the autumn in Las Vegas!  The HOT 115 degrees is gone, there is cool fresh air in the morning, and warm sun by afternoon.  If the weather was like this the other 10 months of the year we would have 20 million people living here by now.  Also, this time of year brings our favorite coffee house pumpkin scones.  This recipe is as close as I can get to duplicating them.  Enjoy!

Total Time:

1 hour

Serves:

6

Ingredients

  • 2 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp fresh ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/4 cup packed light-brown sugar
  • 3 Tbsp granulated sugar
  • 1/2 cup unsalted butter cold and diced into 1/2-inch pieces
  • 1/2 cup fresh roasted pumpkin puree refrigerated
  • 3 1/2 Tbsp buttermilk
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 1 Tbsp honey
  • 1 Tbsp half and half

For the Glaze

  • 1 cup powder sugar
  • 2 Tbsp. milk or half and half

For the Pumpkin Icing

  • 1 cup powder sugar
  • 2 Tbsp. milk or half and half
  • 1 ½ Tbsp. fresh pumpkin puree
  • 1/4 tsp ground cinnamon
  • 1/8 tsp fresh ground nutmeg
  • 1/8 tsp ground ginger
  • 1 Tbsp half and half

Directions

  • Pre-heat oven to 400 degrees.
  • Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  • In a large bowl, combine flour, powder, soda, salt cinnamon, fresh nutmeg, ginger cloves and both sugars. Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
  • In a large glass measuring cup or another bowl, whisk together pumpkin puree, buttermilk, egg and vanilla, honey and half and half.
  • Pour mixture over dry ingredients and stir using a rubber spatula until a soft dough forms.
  • Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pill, roll the dough into a 10- by 7-inch rectangle, about 1-inch thick. Using a large knife or a pizza cutter, cut the rectangle in half lengthwise, then cut into 2 even pieces crosswise, making four rectangles. Then cut each rectangle into two triangles, making 8 triangles.
  • Place scones onto prepared baking sheet. Place into oven and bake for 10-12 minutes, or until a tester inserted in the center comes out clean.
  • To make the glaze, combine confectioners’ sugar and milk. Whisk until smooth. If the glaze is too thick, add more milk as needed; set aside. To make the spiced glaze, combine confectioners’ sugar, cinnamon, cloves, ginger, nutmeg and milk and pumpkin puree. Whisk until smooth; set aside.
  • When the scones are done, cool for 10 minutes and spoon the glaze on each scone before drizzling with spiced glaze.
  • Allow glazes to set before serving.

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Homemade Pumpkin Puree

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Homemade Pumpkin Purée

by Nanny Bubby

When your first introduction to any food is from a can you immediately assume that it is just way too complicated to make it fresh by yourself. I love cooking with pumpkin because I love Thanksgiving, it is without question, my favorite holiday. However, I have never really liked the taste of canned pumpkin, but I used it anyways because I didn’t know there was an alternative. When I learned for the first time how truly easy roasting and pureeing my own fresh pie pumpkins was, it was an absolute GAME CHANGER! And, it is so easy, I am not sure why anyone would ever want canned pumpkin once you taste the difference. Enjoy!

Total Time:

45 minutes

Serves:

2

Ingredients

  • 2 2-3 lb. “pie” pumpkins or “sugar” pumpkins
  • 3 Tbsp. of avocado oil

Video

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