I really need to update this on a regular basis! So here are some things to expect this week. Like I said here, I am obsessed with cranberries this season, so be prepared!
Pear bread with a Pomegranite glaze
Pumpkin-Cranberry bread
Coco Cranberry-Apple muffins
Coconut Crusted Shrimp with a Peanut Butter Curry sauce
Pumpkin Brownies
Olive Oil-Lime salad dressing
Herbed Foccacia Bread
Orange Poppy Seed Cupcakes
I promise all of this will be posted before Thanksgiving!!!!!!!
Showing posts with label pumpkin. Show all posts
Showing posts with label pumpkin. Show all posts
Monday, November 23, 2009
Friday, September 18, 2009
Pumpkin Butterscotch Cupcakes
So you may have seen me post this about this. Well, I don't ever follow recipes exactly. I use other recipes for inspiration at times. I like to make it my own. In fact, writing some of these recipes is sometimes extremely difficult because I can't seem to measure anything when I cook. I'm more of an eye-baller, if you will. Last year, during the holiday season. I made these cupcakes and they were TO DIE FOR! To get ready for my pumpkin phase in October (as mentioned... here), I wanted to start you off with an old favorite.
Pumpkin Butterscotch Cupcakes
1 2/3 cups (11-oz. pkg.) Butterscotch flavored morsels, divided
2 cups all-purpose flour
1 3/4 cups granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup Pure Pumpkin
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1/3 cup white chocolate morsels
1/3 cup evaporated milk
Preheat oven to 350° F.
Microwave 1 cup morsels in small, uncovered, microwave-safe bowl on med-high power for 1 minute; stir. Microwave in 10- to 15-second intervals, stirring just until melted. Cool to room temperature.
Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl. Stir together melted morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl with wire whisk. Stir in flour mixture. Spoon batter into prepared cupcake pan with liners.
Bake for 20-25 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely. Drizzle with butterscotch sauce (see below).
Butterscotch Sauce:
Heat 1/3 cup evaporated milk in medium, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add remaining butterscotch morsels and add white chocolate morsels; stir until smooth. Return to heat. Stirring constantly, bring mixture just to a boil. Cool to room temperature. Stir before serving.
Pumpkin Butterscotch Cupcakes
1 2/3 cups (11-oz. pkg.) Butterscotch flavored morsels, divided
2 cups all-purpose flour
1 3/4 cups granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup Pure Pumpkin
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1/3 cup white chocolate morsels
1/3 cup evaporated milk
Preheat oven to 350° F.
Microwave 1 cup morsels in small, uncovered, microwave-safe bowl on med-high power for 1 minute; stir. Microwave in 10- to 15-second intervals, stirring just until melted. Cool to room temperature.
Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl. Stir together melted morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl with wire whisk. Stir in flour mixture. Spoon batter into prepared cupcake pan with liners.
Bake for 20-25 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely. Drizzle with butterscotch sauce (see below).
Butterscotch Sauce:
Heat 1/3 cup evaporated milk in medium, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add remaining butterscotch morsels and add white chocolate morsels; stir until smooth. Return to heat. Stirring constantly, bring mixture just to a boil. Cool to room temperature. Stir before serving.
Monday, December 22, 2008
Some of my favorites
Pumpkin Spice Pancakes
(serves 2)
1 c pancake mix 1/2 tsp ground cinnamon
1 c cold water 1/4 tsp ground cloves (or ground ginger)
1/3 c canned pumpkin
Intructions: In a medium bowl, whisk pancake mix, water, pumpkin, cinnamon, cloves (or ginger), til blended.
In a pan, cook 2 minutes on each side.
Serve.
Fettucine Alfredo
(serves 4- 6)
1 1/2 c heavy (double) cream 5 tbsp unsalted butter
1 c Parmesean Cheese 1 lb fettuccine
salt & pepper freshly grated nutmeg
Instructions: Boil large pot of water. Meanwhile, in a sauce pan, over high heat, bring cream & butter to a boil. Reduce to low heat and simmer 1 minute. Add 1/2 c of grated parmesean and whisk over low heat until smooth, about 1 minute longer. Remove from heat and season with salt & pepper to taste and a generous pinch of nutmeg.Salt the boiling water, add pasta, cook until al dente. Drain well. Put pasta in large warmed bowl. Pour on sauce and add 1/2 c of the cheese. Toss well. Serve immediately.
Cream Cheese Dip
8 oz Cream Cheese 1 stick softened butter
1/4 tsp vanilla 2 tbsp brown sugar
1 cup powered sugar
Instructions: Beat cream cheese, butter, & vanilla until fluffy. Beat in brown sugar & powdered sugar.
*Chocolate Chip Cream Cheese Dip: Follow recipe as is and add 3/4 c chocolate chips. Serve and dip with graham crackers.
*Pumpkin Cream Cheese Dip: Follow Recipe as is and add 1/4c more powdered sugar, 1/4 c pumpkin butter, & 1/2 c canned pumpkin. Serve with apples.
Frosting (sugar cookie)
2 c powdered sugar
2 tbsp butter
2 tbsp milk
Instructions: mix. spread over sugar cookies.
*sprinkle quickly after frosting cookies because its hardens quickly
(serves 2)
1 c pancake mix 1/2 tsp ground cinnamon
1 c cold water 1/4 tsp ground cloves (or ground ginger)
1/3 c canned pumpkin
Intructions: In a medium bowl, whisk pancake mix, water, pumpkin, cinnamon, cloves (or ginger), til blended.
In a pan, cook 2 minutes on each side.
Serve.
Fettucine Alfredo
(serves 4- 6)
1 1/2 c heavy (double) cream 5 tbsp unsalted butter
1 c Parmesean Cheese 1 lb fettuccine
salt & pepper freshly grated nutmeg
Instructions: Boil large pot of water. Meanwhile, in a sauce pan, over high heat, bring cream & butter to a boil. Reduce to low heat and simmer 1 minute. Add 1/2 c of grated parmesean and whisk over low heat until smooth, about 1 minute longer. Remove from heat and season with salt & pepper to taste and a generous pinch of nutmeg.Salt the boiling water, add pasta, cook until al dente. Drain well. Put pasta in large warmed bowl. Pour on sauce and add 1/2 c of the cheese. Toss well. Serve immediately.
Cream Cheese Dip
8 oz Cream Cheese 1 stick softened butter
1/4 tsp vanilla 2 tbsp brown sugar
1 cup powered sugar
Instructions: Beat cream cheese, butter, & vanilla until fluffy. Beat in brown sugar & powdered sugar.
*Chocolate Chip Cream Cheese Dip: Follow recipe as is and add 3/4 c chocolate chips. Serve and dip with graham crackers.
*Pumpkin Cream Cheese Dip: Follow Recipe as is and add 1/4c more powdered sugar, 1/4 c pumpkin butter, & 1/2 c canned pumpkin. Serve with apples.
Frosting (sugar cookie)
2 c powdered sugar
2 tbsp butter
2 tbsp milk
Instructions: mix. spread over sugar cookies.
*sprinkle quickly after frosting cookies because its hardens quickly
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