Tag: cup butter

Cinnamon-Sugar Pumpkin Muffins

by Pam on October 2, 2014

I surprised my kids today by making them these muffins for their after school snack. I found this recipe on The Kitchen Paper^[1] and it looked amazing. I adapted the recipe just a bit by adding some whole wheat flour as well as some vanilla, and a little less sugar to the batter. The muffins smelled fantastic while they baked and my house smelled wonderful all afternoon long. Needless to say, my kids were thrilled with these delicious muffins and thought I was pretty cool for making them. If only they thought I was cool when I tell them it’s time for homework.

Preheat the oven to 350 degrees. Coat a muffin tin with cooking spray.

Combine the pumpkin and melted butter, then mix the eggs in one at a time. Mix well. Add the vanilla sugar, pumpkin pie spice then mix well.

Combine the flours with the baking powder, baking soda, and salt; mix well. Add the flour mixture to the pumpkin mixture until combined. Pour evenly into the prepared muffin tin.

Mix the sugar with the cinnamon together until well combined. Sprinkle over the tops of the unbaked muffins.

Place into the oven and bake for 25-30 minutes, or until cooked through.

Print^[2]

Save^[3]

Cinnamon-Sugar Pumpkin Muffins

Yield: 12

Total Time: 25-30 minutes

Ingredients:

Muffins:

1 1/2 cup canned pumpkin
1/2 cup butter, melted
3 large eggs
1 tsp vanilla
1 1/4 cup sugar
2 tsp pumpkin-pie spice
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 3/4 cups flour
1/2 cup whole wheat flour

Cinnamon & Sugar:

2 tbsp sugar
2 tsp cinnamon

Directions:

Preheat the oven to 350 degrees. Coat a muffin tin with cooking spray.

Combine the pumpkin and melted butter, then mix the eggs in one at a time. Mix well. Add the vanilla sugar, pumpkin pie spice and mix well.

Combine the flours with the baking powder, baking soda, and salt; mix well. Add the flour mixture to the pumpkin mixture until combined. Pour evenly into the prepared muffin tin.

Mix the sugar with the cinnamon together until well combined. Sprinkle over the tops of the unbaked muffins.

Place into the oven and bake for 25-30 minutes, or until cooked through.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by The Kitchen Paper

References

^{^} The Kitchen Paper (www.thekitchenpaper.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Gingerbread Whoopie Pies – So Wrong, and Yet So Right

Admittedly, the witch joke at the beginning of the video
may have been a little graphic, but that’s what I always think of when I hear the
legend of how these cookies supposedly got their name. As the story goes, when
these sweet treats first made their appearance, people that tasted them were so
taken by the sheer awesomeness, that they went nuts and started running around
shouting, “Whoopie!! Whoopie!!”

Sure they did. This seems very exaggerated, but no matter
how they got the “whoopie” part, at least the rest of the name is not accurate
either. That’s right, not only is this cookie not a pie, this pie isn’t even a
cookie…it’s really a little cake. Confused? Me too, and I just wrote that.

Anyway, despite the dubious name, and the other dubious
name, at least the gingerbread part is accurate. Although, now that I think
about it, it’s not really a ”bread”…okay, this has to stop. With holiday cookie
exchanges in full swing, the only thing I can say with certainty is that these
whatever-they-are’s were very delicious, fun to make, and I hope you give them
a try soon. Enjoy!

Ingredients for 9 to 12 finished Gingerbread Whoopie Pies
(depending on the size!)

2 1/4 cups all-purpose flour (10 ounces by weight)

1 1/4 teaspoon baking soda

2 rounded teaspoons ground ginger (3 if you like it spicy)

1 teaspoon cinnamon

3/4 teaspoon salt

1/2 cup white sugar

1/2 cup dark molasses

1 egg, beaten

1/3 cup vegetable oil

1/3 cup boiling water

Bake at 350ºF or about 12 minutes

For the filling (makes extra!):

1 package (8 oz) cream cheese, room temperature

2 1/2 cups powdered sugar

1/4 cup butter, room temperature

2 tsp cream or milk

1 teaspoon of vanilla extract

*you can adjust texture by adding more powdered sugar or
milk

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Award-Winning Pecan Pie…Allegedly

I wish I had a better story for how I developed this great pecan pie recipe, besides that I adapted it from one I saw in a Food & Wine article, which according to some guy I don’t remember, may have won a prize in the Texas State Fair. Like I said, the story needs some embellishing.

Nevertheless, this is my idea of the perfect pecan pie. It has the perfect ratio of crunchy nuts to the sweet, sticky goodness underneath. And thanks to the blind-baking, the crust is wonderfully crisp.

I used less sugar/corn syrup than most popular recipes, but I highly doubt you’ll notice, especially with that little, but not too little, scoop of ice cream on top. Some people swear by whipped cream, but I’ll take the denser, colder option every time.

As I mentioned in the video, April is National Pecan Month, and what better way to celebrate than with America’s favorite pecan recipe? I really hope you give this a try soon. Enjoy!

Ingredients for one pie:
Enough pie dough for a 9 1/2 inch glass pie dish (get recipe here)

*Pie shell should be pre-baked as shown.

2 cups pecan halves

1/2 cup butter (4 oz)

1 cup light brown sugar

1/2 cup white sugar

1/2 cup light corn syrup

1/2 tsp fine salt

1 tsp vanilla

1 tbsp bourbon

2 tbsp milk

3 tbsp flour
3 large eggs

*Bake at 350 F. for about 45 minutes, or until browned and set.