Pumpkin Bread with Salted Caramel

1 cup pumpkin 

14 tbsp. unsalted butter

1 1/4 c. white sugar

2 eggs

1 3/4 cup flour

3/4 tsp. baking powder

1/2 tsp. ground cloves

1/2 tsp. nutmeg

1/2 tsp. allspice

1/2 tsp. cinnamon

1/2 tsp salt

1 cup brown sugar (OK to use dark, light, or granulated white)

1/2 cup heavy cream

1/4 tsp. nutmeg

1 tsp. salt

vanilla ice cream (optional)

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Pumpkin Bread: 

1. Cream butter and sugar in mixing bowl. 
2. Add eggs and beat until fluffy. 
3. Add pumpkin. 
4. Gradually beat in flour, salt, baking powder, and spices. 
5. Put in greased bread pan and bake at 350 degrees for 1 hour. Ovens may vary, so check in 55 minutes. Let cool, then serve.

Salted Caramel Sauce: 

1. Heat sugar over medium heat, stirring constantly. Once sugar melts and turns amber color, add butter. 
2. Stir until butter is melted and mixed in well, 2-3 minutes. 
3. Add cream slowly. Be careful of splatter. Boil for 1 minute then remove from heat. 
4. Add 1 tsp. salt. May add 1/4 tsp. nutmeg. Store leftovers in refrigerator for up to 2 weeks. Heat prior to use.

Slice warm pumpkin bread and place on dish. Top with warm salted caramel sauce and scoop of vanilla ice cream.

H/T: http://sallysbakingaddiction.com/homemade-salted-caramel-recipe/

Black Bean Enchiladas

10 tortillas

30 oz. black beans

10 garlic cloves, chopped

2 onions, chopped

2 red peppers, chopped

1 package portobello mushrooms, chopped

1 tomato, diced

2 garlic cloves, chopped

2 bay leaves

5 1/2 tsp. ground cumin

1 1/2 tsp. paprika

1 green chili, chopped

1/2lb Mexican cheese

10 tomatillos

1 1/2 jalapeño

1/2 lime, juiced

1/2 cup cilantro, chopped

1/4 cup taco sauce (see recipe below)

1 tsp. garlic powder

1 tsp. onion powder

1/4 tsp. cayenne pepper

1/2 tsp. chili powder

2 tbsp. apple cider vinegar

1 tsp. honey

15 oz. tomatos, chopped

extra virgin olive oil

salt and pepper to taste

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Black Beans: 

1. Heat olive oil in sauté pan. Add black beans, 2 tsp. ground cumin, 1 tsp. paprika, and salt. 
2. Cook on medium for 10 minutes then set aside.

Vegetable Mix: 

1. Heat olive oil in sauté pan. Add 5 cloves garlic, bay leaves, and 1 onion, sauté. 
2. Add red peppers, tomato, green chili, and mushrooms. Add taco sauce. Cook until soft.

Tomatillo Sauce: 

1. On a baking tray, roast tomatillos, 1 onion, 5 garlic cloves and jalapenos for 15 minutes. 
2. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor.
3. Add 2 tsp. cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.

Taco Sauce: 

1. Mix tomatos, garlic powder, onion powder, cayenne pepper, chili powder, apple cider vinegar, 1/2 tsp. paprika, 1 1/2 tsp. cumin, and honey in a food processor until smooth. Set aside.

Enchiladas: 

1. Change the temperature of the oven to 350 degrees F and begin assembling the dish. 
2. Take a large baking dish and smear the bottom olive oil then with some of the reserved tomatillo salsa. 
3. Now take the flour tortillas and put a scoop of the black beans and a scoop of the vegetable mix on top of the tortilla followed by a sprinkle of the shredded cheese and dollop of taco sauce.
4. Fold the tortilla over the filling and roll like a cigar to enclose it. 
5. Place the tortillas in the baking dish and continue to do the same with all the tortillas. 
6. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish with cilantro and lime.

H/T: http://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-with-roasted-tomatillo-chile-salsa-recipe.html?soc=sitesocialpinterest#lightbox-recipe-video&oc=linkback.