Monday, September 27, 2010

It's the Great Pumpkin Cupcake, Charlie Brown


This recipe is from my friend Diana, who made me a sample of these delectable little gems. Love the cream cheese frosting! Check her blog out here: http://www.dreamonmemories.blogspot.com/

Spiced Pumpkin Cider Cupcakes

½ cup softened butter

½ cup pumpkin

1 and ½ cup sugar

3 eggs

½ teaspoon vanilla

1 and ½ cups sifted flour

¼ teaspoon salt

1 teaspoon baking powder

½ teaspoon cinnamon

¼ teaspoon allspice

¼ teaspoons nutmeg

¼ teaspoon ground cloves

½ cup apple cider

Preheat oven to 350 degrees F.

Cream together butter, pumpkin and sugar until light and fluffy.

Add eggs, one at a time, beating after each addition. Mix in vanilla

Sift together all the dry ingredients. Add dry ingredients alternately with cider, beating well after each addition.

Pour batter into cup cake liners. Bake 20 to 25 minutes until toothpick test comes out clean.

Friday, September 24, 2010

It's the Great Pumpkin Muffin, Charlie Brown

Okay, so for fall, I thought I would try a variety of pumpkin muffins and post the results in an effort to find the best. I welcome your submissions if you have the best pumpkin muffin recipe in the universe and want me to try it. So, stay tuned, the first muffin debuts this weekend.


It's the Great Pumpkin Muffin, Charlie Brown

Recipe #1--Skinny Pumpkin Muffins

These are the ingredients. I forgot to put the milk in the pic, so just use your imagination, boys and girls.

My trusty Kitchenaide! OH, how I love the jadite color of this mixer. I have neglected you my mixer, and with the holidays coming, I thought you needed a test drive.




The muffin shots!


And now for the recipe...

Skinny Pumpkin Muffins

by Dorie Greenspan

published: 09/05/2010 in Parade Magazine

Their fragrant aroma celebrates autumn's arrival.

2 cups all-purpose flour

2 tsp baking powder

3/4 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp salt

1 stick unsalted butter, softened

1/2 cup brown sugar

2 large eggs

3/4 cup pumpkin puree

1/4 cup milk

Sunflower seeds, optional

1. Whisk the flour, baking powder, spices, and salt. Set aside. Fit a regular muffin pan with liners. Preheat oven to 400ºF.

2. Beat the butter until creamy, then beat in the sugar. Add the eggs one at a time, beating well after each. Gently fold in the pumpkin puree and the milk. Add the flour mixture and blend into batter.

3. Divide the batter among the 12 muffin cups and sprinkle with sunflower seeds. Bake until muffins are puffed and a toothpick inserted in the center comes out clean, about 25 minutes. Serve warm or at room temperature.

Serves 12. Per muffin: 200 calories, 27g carbs, 4g protein, 55mg cholesterol, 1g fiber, and 9g fat.


The Results:

Honestly, I wanted to start with this recipe because I thought it would be my least favorite. I mean, seriously, it has skinny in the title. And it lived up to its name--it was dense, and not too sweet. It seemed to need more pumpkin flavor and more sugar. I don't think this will win, but it was worth a try, although, my waist may win since these are skinny muffins.

Saturday, September 18, 2010

Dinner on Peacock Fiesta! It Rocks!

Meatloaf, Quick Southern-style Baked Beans, Mashed Potatoes, & Corn ('cause I'm Southern, y'all)

Meatloaf

Ingredients:

2 lbs. ground beef

1 small can tomato sauce

1/2 cup diced onion

1/2 diced green bell pepper

2 eggs

1 & 1/2 cups crushed saltine crackers

1 cup ketchup

salt and pepper

Preparation:

Mix all ingredients together in a bowl, except 1/2 cup ketchup. Press mixture into a cast iron skillet. Spread remaining ketchup over the top of beef mixture. Bake at 350 degrees for 45 min.


Quick Southern-style Baked Beans

This is the adapted version of Quick Southern-Style Baked Beans that serves 4-6 people--recipe by Pam Anderson.

Ingredients:

4 slices bacon, halved

1/2 medium onion, cut into small dice

1/4 medium green pepper, cut into small dice

3 large cans (15 ounces each) pork and beans

3/4 cup barbecue sauce, I use KC Masterpiece Hickory and Brown Sugar

1/2 cup brown sugar

1 tablespoon vinegar

1 teaspoons dry mustard or 1 tablespoon Dijon Mustard

Preparation:

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). I use a cast iron skillet so I just put that in the oven, but if you want you can pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

Tuesday, September 14, 2010

Artist Lori C. Mitchell

This is the work of artist Lori C. Mitchell. Willowbrook in Atchison sells these little gems. They are so cute! I would say they are just a few inches tall.