Well since I'm obsessed with all things pumpkin I thought I would post another recipe. This one is heavenly. Seriously. It was sent down from heaven for you to enjoy. If you eat these, you will never sin again.
Pumpkin Butterscotch Muffins
INGREDIENTS
* 1 cup all-purpose flour
* 3/4 cups whole wheat flour
* 1/2 cup brown sugar
* 1/2 cup white sugar
* 2 tsp apple pie spice or a combo of the 3 spices below
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
* 1 tsp baking soda
* 1/4 tsp baking powder
* 1/2 tsp salt
* 2 eggs
* 1/2 cup melted butter
* 1 cup canned pumpkin (I used my pumpkin puree)
* 6 oz pkg butterscotch chips
DIRECTIONS
1. Preheat oven to 350 degrees F. Grease mini-muffin pan with cooking spray.
2. Sift together the flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt into a large bowl. Whisk together the eggs, butter, and pumpkin in a separate bowl. Mix the flour mixture with the egg mixture. Stir in the butterscotch chips; pour into each cup of the muffin pan to about 3/4 full.
3. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 22 minutes.
**Recipe modified from this one
Saturday, October 18, 2008
Thursday, October 16, 2008
Pumpkin Corn Bread
My love of pumpkin this year knows no boundaries. I just can't get enough.
Pumpkin Cornbread Muffins
1 1/2 cups yellow or white cornmeal (I used stone ground)
1/2 cup whole wheat flour
1/4 cup all-purpose flour
1 tbs baking powder
1/4 cup sugar
1 tsp apple pie spice (or a combo of 1/2 cinnamon and 1/2 nutmeg)
1 tsp salt
1 egg
3 tbs canola oil (you can also use corn or vegetable oil)
3/4 cup pureed pumpkin (you can use canned pumpkin too)
1 1/2 cups low-fat milk
Preheat oven to 350ºF. Spray a 12-cup standard muffin tin with cooking spray.
In a small mixing bowl, combine the cornmeal, flours, baking powder, sugar, cinnamon, nutmeg, and salt. Mix well to remove any lumps, sifting if necessary.
Beat the egg lightly in a mixing bowl. Add the oil, pumpkin, and milk to the egg and beat together until well-combined.
Gently mix the dry ingredients into the wet ingredients, stirring just until combined. Some lumps may remain; this is okay.
Divide the mixture evenly among the 12 muffin cups.
Bake at 350ºF for 20-25 minutes, checking at 20 minutes to see if they are done. They will be done when a toothpick inserted in the center of a muffin comes out clean.
Allow to cool in the pan for 10 minutes before removing. Serve warm or at room temperature.
Makes 12 muffins.
*This recipe has been modified from the original that I found on Kidscuisine*
**For more pumpkin ideas, please visit Life as Mom**
***For more recipe ideas head over to the recipe swap***
Pumpkin Cornbread Muffins
1 1/2 cups yellow or white cornmeal (I used stone ground)
1/2 cup whole wheat flour
1/4 cup all-purpose flour
1 tbs baking powder
1/4 cup sugar
1 tsp apple pie spice (or a combo of 1/2 cinnamon and 1/2 nutmeg)
1 tsp salt
1 egg
3 tbs canola oil (you can also use corn or vegetable oil)
3/4 cup pureed pumpkin (you can use canned pumpkin too)
1 1/2 cups low-fat milk
Preheat oven to 350ºF. Spray a 12-cup standard muffin tin with cooking spray.
In a small mixing bowl, combine the cornmeal, flours, baking powder, sugar, cinnamon, nutmeg, and salt. Mix well to remove any lumps, sifting if necessary.
Beat the egg lightly in a mixing bowl. Add the oil, pumpkin, and milk to the egg and beat together until well-combined.
Gently mix the dry ingredients into the wet ingredients, stirring just until combined. Some lumps may remain; this is okay.
Divide the mixture evenly among the 12 muffin cups.
Bake at 350ºF for 20-25 minutes, checking at 20 minutes to see if they are done. They will be done when a toothpick inserted in the center of a muffin comes out clean.
Allow to cool in the pan for 10 minutes before removing. Serve warm or at room temperature.
Makes 12 muffins.
*This recipe has been modified from the original that I found on Kidscuisine*
**For more pumpkin ideas, please visit Life as Mom**
***For more recipe ideas head over to the recipe swap***
Tuesday, October 14, 2008
Never pay more than...
$5 Dinner Mom started a new list called "Never pay more than..." I'm borrowing from her and adding & adjusting as I see fit. I'm going to keep this updated on my sidebar.
Ground Beef $1.69/lb.
Boneless/Skinless Chicken Breast $1.99/lb.
Pork Chops $1.99/lb
Can of Tomatoes $.40/can
Box cereal $.80
Box Kashi cereal $1.50
Yogurt $.40 each
8 oz. Cheese $2
Toothpaste FREE
Toothbrushes FREE
Shampoo FREE
Dishwashing Soap FREE
Dishwasher Soap $.50/box
canned cream of soup $.65
Razors FREE
Body wash FREE
Excedrin FREE
Children's medications $1
Hand soap $.25
Salad Dressing $1.25/bottle
Frozen Veggie side dishes $.77/box
White or brown rice $.50/lb
Pasta $.45/lb
grapes $.89/lb
bananas $.59/lb
Shredded, bagged cheese $1.50/2 cups
Ground Beef $1.69/lb.
Boneless/Skinless Chicken Breast $1.99/lb.
Pork Chops $1.99/lb
Can of Tomatoes $.40/can
Box cereal $.80
Box Kashi cereal $1.50
Yogurt $.40 each
8 oz. Cheese $2
Toothpaste FREE
Toothbrushes FREE
Shampoo FREE
Dishwashing Soap FREE
Dishwasher Soap $.50/box
canned cream of soup $.65
Razors FREE
Body wash FREE
Excedrin FREE
Children's medications $1
Hand soap $.25
Salad Dressing $1.25/bottle
Frozen Veggie side dishes $.77/box
White or brown rice $.50/lb
Pasta $.45/lb
grapes $.89/lb
bananas $.59/lb
Shredded, bagged cheese $1.50/2 cups
Saturday, October 11, 2008
New handbag anyone?
Want to win a cute new handbag? Handbag Planet launches Oct. 15 and is giving away 24 handbags in 24 hours that day to celebrate.
Friday, October 10, 2008
Food Friday-powerball cookies
I have not made these yet but they are on the agenda for this weekend. They look like a great snack for both the monkey and the parents. This was in Wondertime magazine.
Makes 40-48 cookies
Mix together 1 cup peanut butter and 1 cup honey until smooth. Gradually add in 3 cups old fashioned oats and 1/2 cup ground flaxseed. Add 1 cup chocolate chips and 1 cup any combination of nuts and soft dried fruit(try 1/2 cup coarsely chopped peanuts and 1/4 cup each of raisins and dried cranberries) and mix gently in your stand mixer or smush together by hand.
Roll into Ping-Pong-size balls and, for maximum presentation value, put in paper mini muffin cups. You can eat them right away, but they'll be less sticky after a night in the fridge. They freeze well too, layered on wax paper in an airtight container.
For more recipe ideas, go visit the Grocery Cart Challenge Recipe Swap
Makes 40-48 cookies
Mix together 1 cup peanut butter and 1 cup honey until smooth. Gradually add in 3 cups old fashioned oats and 1/2 cup ground flaxseed. Add 1 cup chocolate chips and 1 cup any combination of nuts and soft dried fruit(try 1/2 cup coarsely chopped peanuts and 1/4 cup each of raisins and dried cranberries) and mix gently in your stand mixer or smush together by hand.
Roll into Ping-Pong-size balls and, for maximum presentation value, put in paper mini muffin cups. You can eat them right away, but they'll be less sticky after a night in the fridge. They freeze well too, layered on wax paper in an airtight container.
For more recipe ideas, go visit the Grocery Cart Challenge Recipe Swap
Thursday, October 9, 2008
Are you scared yet?
My sister in law did this and scared me so now I would like to scare her.
List 7 random and/or weird things about yourself:
1) I love Duke's Mayonnaise. I mean, like, LOVE it. When I was younger I used to eat Mayonnaise sandwiches-not because we couldn't afford meat but b/c I love Duke's Mayo so much. Seriously. This is the one thing I will buy w/o it being on sale or having a coupon. I don't compromise...ever. I switched to diet Mt. Dew but I will not ever switch to low-fat, reduced-fat crap b/c Duke's is the best. Convinced yet?
2) I rarely clip my fingernails. They are a perfect shade of french manicure. I really don't know how else to describe them. They are perfectly pink with white tips and they look like they are professionally done. They are strong and I hate to file them. I also hate manicures because you have to have your nails filed. I rarely paint them but my toes are almost always painted and I love pedicures.
3) I love tomatoes and I love fried chicken but if you put the two of those on the same sandwich, I will not eat it. I love milk and I love chocolate, but not chocolate milk.
4) I find it deeply satisfying to pick my nose w/o a tissue. Don't worry you can still shake my hand b/c I am also always washing my hands. Besides, you know that you enjoy it too.
5) The other day my son took an infant pool float that has a place for your kid to put their legs and turned it upside down over his head. It looked like a giant space ship. He then proceeded to chase me around the house with his hands in the shape of lobster claws about to pinch me, screaming "I'm gonna get you!" (yes not about me, but he is my kid and I love that he is so weird).
6) Remember those 3-D pictures back in the 90's that if you stared at long enough and crossed your eyes just a little, you could see a picture within the picture? Well, yeah, I couldn't do that b/c I'm already cross-eyed and see perfectly fine with my eyes crossed.
7) Farts are funny.
List 7 random and/or weird things about yourself:
1) I love Duke's Mayonnaise. I mean, like, LOVE it. When I was younger I used to eat Mayonnaise sandwiches-not because we couldn't afford meat but b/c I love Duke's Mayo so much. Seriously. This is the one thing I will buy w/o it being on sale or having a coupon. I don't compromise...ever. I switched to diet Mt. Dew but I will not ever switch to low-fat, reduced-fat crap b/c Duke's is the best. Convinced yet?
2) I rarely clip my fingernails. They are a perfect shade of french manicure. I really don't know how else to describe them. They are perfectly pink with white tips and they look like they are professionally done. They are strong and I hate to file them. I also hate manicures because you have to have your nails filed. I rarely paint them but my toes are almost always painted and I love pedicures.
3) I love tomatoes and I love fried chicken but if you put the two of those on the same sandwich, I will not eat it. I love milk and I love chocolate, but not chocolate milk.
4) I find it deeply satisfying to pick my nose w/o a tissue. Don't worry you can still shake my hand b/c I am also always washing my hands. Besides, you know that you enjoy it too.
5) The other day my son took an infant pool float that has a place for your kid to put their legs and turned it upside down over his head. It looked like a giant space ship. He then proceeded to chase me around the house with his hands in the shape of lobster claws about to pinch me, screaming "I'm gonna get you!" (yes not about me, but he is my kid and I love that he is so weird).
6) Remember those 3-D pictures back in the 90's that if you stared at long enough and crossed your eyes just a little, you could see a picture within the picture? Well, yeah, I couldn't do that b/c I'm already cross-eyed and see perfectly fine with my eyes crossed.
7) Farts are funny.
Friday, September 26, 2008
Food Friday-Mexican Pasta Salad
This is a recipe from my soon to be sister in law. We all loved it when she brought it over.
exican pasta salad recipe.
1 pound fusilli pasta
1 1/2 tablespoons olive oil
4 large tomatoes, seeded, diced (4 cups)
3 cups corn kernels (fresh or frozen, thawed)
3 large carrots, thinly sliced on diagonal, slices cut lengthwise into thin strips
1/2 large red onion, chopped
1/2 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons fresh lime juice
2 jalapeno chilies, seeded, minced
1 1/4 teaspoons chili powder
1 1/4 teaspoons ground cumin
1/2 cup chopped cilantro
Salt and pepper
Cook fusilli pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse pasta with cold water to cool. Drain pasta. Transfer pasta to large bowl. Add 1 1/2 tablespoons olive oil and mix thoroughly to coat. Add diced tomatoes, corn kernels, carrot strips and chopped onion and toss.
Mix mayonnaise, Dijon mustard and fresh lime juice in small bowl. Mix in minced jalapeno chilies, chili powder and ground cumin. Add dressing and chopped fresh cilantro to salad and mix to blend. Season to taste with salt and pepper.
**I added more mayo cause it's just better and more of the dijion mustard. I think i pretty much added more of all the spices to. I didn't put the hot peppers in cause i figured kids would be eating it.**
For more recipes, check out the Recipe Swap
exican pasta salad recipe.
1 pound fusilli pasta
1 1/2 tablespoons olive oil
4 large tomatoes, seeded, diced (4 cups)
3 cups corn kernels (fresh or frozen, thawed)
3 large carrots, thinly sliced on diagonal, slices cut lengthwise into thin strips
1/2 large red onion, chopped
1/2 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons fresh lime juice
2 jalapeno chilies, seeded, minced
1 1/4 teaspoons chili powder
1 1/4 teaspoons ground cumin
1/2 cup chopped cilantro
Salt and pepper
Cook fusilli pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse pasta with cold water to cool. Drain pasta. Transfer pasta to large bowl. Add 1 1/2 tablespoons olive oil and mix thoroughly to coat. Add diced tomatoes, corn kernels, carrot strips and chopped onion and toss.
Mix mayonnaise, Dijon mustard and fresh lime juice in small bowl. Mix in minced jalapeno chilies, chili powder and ground cumin. Add dressing and chopped fresh cilantro to salad and mix to blend. Season to taste with salt and pepper.
**I added more mayo cause it's just better and more of the dijion mustard. I think i pretty much added more of all the spices to. I didn't put the hot peppers in cause i figured kids would be eating it.**
For more recipes, check out the Recipe Swap
Subscribe to:
Posts (Atom)
Posts
