Eagle Home Inspections Blog

Eagle Home Inspections wants to share a special holiday memory with you! Check out this wonderful musical animated holiday feature and sing along!!

Make an impression this holiday season with Eagle’s simple Thumbprint Cookies. Get the link to our recipe and a great Rolling Stones song by clicking above!

Eagle’s Thumbprint Cookies

Makes about 3 dozen cookies

Ingredients:
½ cup softened butter. If using unsalted, add optional salt – see below.
¼ cup light brown sugar, packed
1 egg, separated
½ tsp vanilla
1 cup flour. Sift first, then measure.
¼ tsp salt (optional)
¾ cup finely chopped walnuts
Seedless raspberry jelly or jam for filling. Apricot is also nice! Use good quality fruit jam or jelly.

Heat oven to 350 degrees. Thoroughly blend butter, sugar, egg yolk and vanilla. Blend flour (and salt, if using) and add gradually to butter mixture. Roll dough into 1 tsp size balls. Beat egg white slightly with fork in a small shallow bowl. Put chopped walnuts into another shallow bowl. Dip balls into egg white and then roll in nuts. Place 1 inch apart on a baking sheet covered with parchment paper. Press thumb gently into center of each cookie. Jelly/jam can be put in before or after baking.

Bake 10-12 minutes or until set.
If filling after baking, cool before filling with jam or jelly.

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Celebrate the holiday with Eagle with our yummy Thanksgiving breakfast recipe! Click above and enjoy!!

Sour Cream Pumpkin Muffins

Makes 10 standard or 6 extra-large muffins

Ingredients:

¾ cup all-purpose flour

¼ cup whole wheat flour

½ tsp baking powder

½ tsp baking soda

½ tsp cinnamon

¼ tsp ginger

1/8 tsp nutmeg

¼ tsp fine sea salt

¼ cup unsalted butter, melted

1/3 cup plus 4 T light brown sugar

1 tsp pure vanilla extract

¾ cup pure pumpkin purée

½ cup sour cream

1 large egg

2 T pepitas

A little extra brown sugar for sprinkling, set aside

Preheat oven to 350 degrees. Grease muffin tin.

In a large bowl, whisk together the flours, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.

In a second bowl, whisk together the melted butter and measured brown sugar until well combined. Stir in the vanilla extract, pumpkin purée and sour cream. Stir in egg until incorporated into mixture.

Add the flour mixture to the wet ingredients and stir until just combined. Don’t over-mix or your muffins will be too dense.

The batter will be very thick. Spoon in the prepared muffin tin filling each a little more than 2/3 full. Sprinkle some pepitas and a little brown sugar on top of each.

Bake standard muffins for 20 minutes or until a cake tester or toothpick comes out clean when inserted into center. Large muffins will need to bake about 25 minutes.

Let muffins cool slightly. We love serving these warm with some cream cheese or soft butter!

We all love our holiday lights and gadgets. Keep risk to a minimum by following these simple tips. Click above for what you need to know!

If you’ve ever thought about going into business with your significant other, you owe it to yourself to read these tips first! Click above to see if you’ve got the right ingredients to successfully blend professional with personal!

Yields 6 to 7 cups. Serves 6 to 8 people and if being used as an appetizer or first course, simply serve smaller portions to accommodate more people.

Ingredients:

2 T olive oil

1 ½ lbs butternut squash. About 5 C peeled and seeded, cut into 1 inch chunks.

1 large onion, cut into large dice

1 T butter

1 large pinch sugar

3 large garlic cloves, thickly sliced

3 C chicken stock or broth, homemade or from a carton

1 to 1 ½ cups half-and-half

1 ½ tsp cinnamon

1 tsp ground ginger

¼ tsp ground cloves

1/8 tsp cayenne pepper

Salt and freshly ground pepper, to taste

Garnish: sour cream, pomegranate seeds and pumpkin seeds (pepitas) and/or a sprinkle of fresh herbs such as parsley.

 

Heat oil over medium-high heat in a large, deep sauté pan until shimmering.

Add squash, then onion. Sauté, stirring very little at first, then more frequently, until veggies start to turn golden brown, approximately 7 to 8 minutes.

Reduce heat to low and add butter, sugar and garlic. Continue cooking until all veggies are a rich spotty caramel color, about 10 minutes longer.

Add spices. Continue to sauté until fragrant, approximately another 30 to 60 seconds.

Add broth and bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until veggies are tender, about 10 minutes.

Using an immersion blender (easiest) or a traditional blender, puree until very smooth, about 1 minute. An immersion blender can be used in the deep sauté pan or if you prefer, transfer soup to a soup pot and complete this process there.

Note: If using a traditional blender, blend no more than two cups at one time. Vent the blender either by removing the lid’s pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel while blending to avoid any potential mess. To “clean” the canister, pour in a little half-and-half, blend briefly, then add to the soup.

Return soup to sauté pan or soup pot. Add enough half-and-half so the mixture is soup-like, yet thick enough to float garnish. Taste. Add salt and pepper if needed.

Heat through on a low to medium heat. Do not bring to a boil! Ladle into bowls. For a more casual atmosphere, mugs work very nicely. Garnish and serve.

Eagle Home Inspections believes in helping our veterans and active military every day! Click above to find out more about our special discount program!