While it's somehow staying at 80+ degrees in Seattle, I had a free evening and made baked a triple batch of pumpkin gingerbread muffins to bring to work with me tomorrow for a post holiday weekend treat and to freeze for breakfast this week.
PUMPKIN GINGERBREAD MUFFINS
✳ 3 cups sugar
✳ 1 cup vegetable oil
✳ 4 eggs
✳ 2/3 cup water
✳ 1 (15 ounce) can pumpkin puree
✳ 2 teaspoons ground ginger
✳ 1 teaspoon ground allspice
✳ 1 teaspoon ground cinnamon (I at least double this amount!)
✳ 1 teaspoon vanilla extract
✳ 1 teaspoon ground cloves
✳ 3 1/2 cups all-purpose flour
✳ 2 teaspoons baking soda
✳ 1 1/2 teaspoons salt
✳ 1/2 teaspoon baking powder
PUMPKIN GINGERBREAD MUFFINS
 |
| Learning how to properly swirl icing on these muffins and cupcakes! |
✳ 1 cup vegetable oil
✳ 4 eggs
✳ 2/3 cup water
✳ 1 (15 ounce) can pumpkin puree
✳ 2 teaspoons ground ginger
✳ 1 teaspoon ground allspice
✳ 1 teaspoon ground cinnamon (I at least double this amount!)
✳ 1 teaspoon vanilla extract
✳ 1 teaspoon ground cloves
✳ 3 1/2 cups all-purpose flour
✳ 2 teaspoons baking soda
✳ 1 1/2 teaspoons salt
✳ 1/2 teaspoon baking powder
• Preheat oven to 350 degrees F (175 degrees C).
• In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice, cinnamon, and clove, vanilla.
• In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed.
• Bake in preheated oven until toothpick comes out clean, about 20-30 minutes.
These muffins freeze well or are excellent with a cream cheese frosting for a little cupcake/muffin hybrid.
One of my other favorite fall recipes is fall vegetable pizza, courtesy of Martha!
We made this dish as part of some light snacks at my Halloween party last year and was devoured so quickly! A good tip is to make lots of the roasted vegetables for other dinners during the week or a quick snack. I swear we took a photo of the pizza but it's has been misplaced! So we'll show you Martha's final product.
• In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice, cinnamon, and clove, vanilla.
• In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed.
• Bake in preheated oven until toothpick comes out clean, about 20-30 minutes.
These muffins freeze well or are excellent with a cream cheese frosting for a little cupcake/muffin hybrid.
One of my other favorite fall recipes is fall vegetable pizza, courtesy of Martha!
We made this dish as part of some light snacks at my Halloween party last year and was devoured so quickly! A good tip is to make lots of the roasted vegetables for other dinners during the week or a quick snack. I swear we took a photo of the pizza but it's has been misplaced! So we'll show you Martha's final product.
FALL VEGETABLE PIZZA
✳ Olive oil, for baking sheet and drizzling
✳ Flour to prevent dough from sticking
✳ 1 pound store-bought pizza dough- Purchased at Trader Joes
✳ 8 ounces part-skim mozzarella cheese, grated (about 2 cups)
✳ 6 cups (about 1/2 recipe) Roasted Fall Vegetables, drained and coarsely cut - potatoes, carrots, garlic and squash were used the last time we made this and, as mentioned, we tripled the quantity because the veggies were so yummy on their own
✳ 1 cup part-skim ricotta cheese
✳ Fresh rosemary leaves
✳ Sea salt and ground pepper
• Preheat oven to 475 degrees.
• On a lightly floured surface, roll and stretch dough into a 12-by-16-inch oval (or as large as will fit on baking sheet); transfer to sheet covered with parchment paper.
• Sprinkle dough with half the mozzarella. Scatter vegetables on top, and dollop with ricotta; sprinkle with remaining mozzarella and, if using, rosemary. Drizzle with olive oil; season with salt and pepper. Bake until bubbling and golden, 20 to 25 minutes. Serve.
For the veggies, we also added a little bit of cinnamon to the salt and pepper which gave them an awesome savory flavor. Yum!
One more fall favorite, Mexican chocolate with chili powder - amazing. You can find the recipe here.
Wishing you a happy start to the fall season!
Cheers,
BR
0 comments:
Post a Comment