Showing posts with label pumpkin. Show all posts
Showing posts with label pumpkin. Show all posts

Sunday, September 8, 2013

chocolate-pumpkin brownies. uh-huh.




Chocolate-Pumpkin brownies. I was totally inspired today and whipped these babies up courtesy if Pinterest. Visitors for dinner have that effect on me: inspired desserts and cleaning like there's no tomorrow. I've sort of mastered that last one. 

Anyway, they were delicious. Not too rich and perfect for September. Next time I am going to add some kind of cinnamon icing. It just feels right.  (okay. so this was my last hurrah. see previous post)

Here's the recipe
 
 
 


Thursday, September 29, 2011

Seriously. No, Seriously .



i sat in the walmart checkout line and pretty much just drooled all over the place. i had picked up the new taste of home's fall baking magazine and when i opened it my eyes danced across this page. orange pumpkin cake it is called and after weeks of saying i was going to make it, i finally did and it was heaven in my mouth.

but first, let me just tell you about the fight that would have ensued if i would have spent the $12.99 taste of home was asking for this magazine. my husband would have been all "what the hell" and "save money save money save money" and i would have been all "but it is fall" and then he would shake his head at me and not talk to me for 2 hours, in which time i would come to my senses and remember all about the student loan debt we have up to our eyeballs and totally agree with him and then panic a little because what was i thinking?! we just want to get this crap paid off.

but that day was a good day and i remembered before i bought it and if memory serves me, we had a great night that night because of my good decision that he didn't even know about. (hi, honey.) and when i got home from the store i googled the recipe and what do you know? you don't have to spend $12.99 after all because every single recipe i wanted to try i just looked up and it is FREE on the internets. what a novel idea, yes?

so as i gathered all the ingredients yet another novel idea came to me: this cake would be even better as a cupcake. so i found pumpkin orange cupcake liners and invited one of my besties over and we made good cupcakes over good laughs over funny emails, watched a few inspiring videos, and filled up on cake.

it was a good day.

and then my kids came home and devoured them without even the slightest appreciation that these were orange pumpkin cupcakes with fancy pumpkin spice cream cheese frosting. cupcakes they were appreciative of, but yeah. i'm thinking the boys will probably never apprieciate the fall and fall baking like i do. it's a woman thing, yes? and i am glad they ate them so i didn't. seriously. i could have.

*here is the recipe. and as a bonus: the cupcakes are even better refrigerated overnight.

seriously. they are awesome.

Saturday, September 17, 2011

a concoction: whole wheat pumpkin chocolate chip! muffins


it's not often i come up with a recipe all of my own. i'm not the original type, you know. and this recipe isn't completely my own either because i did follow a guide that instructed me how to make my own recipe. but i am calling it a success.

whole wheat pumpkin chocolate chip muffins

1/2 c. all-purpose flour
1 1/2 c. whole wheat flour
1/4 c. brown sugar
1 1/2 t. baking powder
1/2 t. b. soda
1/4 t. salt
2 eggs, lightly beaten
3/4 c. canned pumpkin
3/4 c. milk
2 T. melted butter
1/2  bag of chocolate chips

i mixed all my wet stuff + the sugar. in a seperate bowl i mixed all the dry ingredients and combined the two just a little at a time. the batter was a little stiff. mix in the chocolate chips and fill baking cups to the rim with batter. bake at 350 for 15-18 minutes.

next time i am going to add some oats. what is it about oats in the fall? is it just me? it totally might be me.

anyway, they are best served warm with a glass of icy-cold milk

now let's get to the good stuff.

HOW CUTE IS THAT BABY?!

my mother-in-law took this picture of nash on friday while she was babysitting for us. i am in love with this picture and i am in love with that face.

this role i have been gifted with, mothering, wow. well, it's a hard one. some days i don't feel fit enough to be a mother at all. but these boys. sometimes i get these little flashes and can envision them as the young men they will become. it is a sacred thing, i think. little glimpses that the lord provides to help guide us, as parents. or maybe it is to prepare us. either way, i am grateful. and am looking forward to the glimpses of what that little face will become, too.

ps. i am reading the help and i am in love with that book, too.

Friday, October 1, 2010

My Favorite Time of Year...

 Hello, October!

Can we talk about something for a second? My mom painted or replaced all of her decorative orange pumpkins with silver, aqua, green, and white. There is a level of madness to this, I think. I like to see giant orange pumpkins all over the place in October. They can be fake, but they've got to be orange. And maybe white ones are okay, too. Anyway, I am baffled by this.

I am happy to report that the morning sickness is waning. I can look at recipes and cook without gagging. Hooray! This comes just in time for the best time of year to cook.

I'm not happy to report that our computer crashed and we had to get our tower re-vamped (pun intended, it is Halloween season). So my camera software is no longer on my computer and I haven't had time to try to figure it out. Maybe I can download it from Kodak? So for now, I'm going to have to use generic pictures.

And now for the best part: In honor of my favorite month, I am going to be cooking up all kinds of good food. I'm starting with my Sticky Pumpkin Buns, which I first posted around this time last year. In spite of how delicious they are and how beautiful they look, they are really very easy to make.

I've also got some great crock-pot recipes planned. You can't beat the crock-pot, right? In fact, I am making one tonight that will be perfect for our 65 degree evening.

And in the meantime, I am getting out my Halloween decor and making costume plans for a mummy, scarecrow, and army guy. Plus, finalizing plans for our annual "Fall Party", which just happens to be a few days before the election this year and we're all going mad. Especially by then.

Thursday, August 19, 2010

A Peachy Crumble


This was just what I needed. Actually, I'm lying. With two! sticks of butter and two! cups of sugar, it is most definitely not what what I or anyone else needs. But, it was so good. Seriously--like the best ever.

I had a ton of peaches siting on the window sill trying not to go bad, but we just couldn't eat them all. I jumped on Foodbuzz and found this recipe on the blog The Brown Eyed Baker.

I stayed true to the recipe for the most part, but added more cinnamon. And it is clear that the crumble part of the recipe would be good with any kind of filling: blueberries, blackberries, or pumpkin. I can't wait to make it with pumpkin!

Here's the recipe. If you try it, let me know about it. How'd you like it?

And check out Foodbuzz, too. Lots of great recipes and foodie blogs. While you're there, click on Project Food Blog and check out my contestant profile. I'm entered in a contest that will start in September...I'm going to need votes, so hopefully you all will get click-happy.

And in case you didn't read my facebook status this morning....I spilled O.J. off the top shelf in the fridge. Jackson spilled a whole bowl of cereal on the table, which leaked over the edge into the floor, and Bryce got into my laundry detergent and powder is all over the basement floor. Feel bad for me?  .....please?

Tuesday, September 29, 2009

Sticky Pumpkin Buns

These may be the crowning glories of my baking experiences--so far.

Super easy and soooooo good.

You should try one.




1 envelope of active dry yeast
1/4 hot-warm water
1 t. plus 2 T. sugar
2 eggs
1/2 stick unsalted butter, melted
1 15 oz. can of pure pumpkin
5 1/2 c. all-purpose flour
3/4 t. salt

Filling:
1 stick butter, softened
1/4 c. sugar
1 c. packed brown sugar
1 T. cinnamon

Glaze:
2 c. confectioner's sugar (powdered sugar)
3 T. milk (plus a little extra)

Sprinkle yeast over warm water in lg. bowl. Add 1 t. sugar, let stand until foamy--5 to 10 minutes. Beat in remaining sugar, eggs, butter, and pumpkin. Gradually add 5 c. of flour and salt, scraping sides of bowl until soft dough forms. Put dough into mixer or knead by hand--you'll add 1/2 c. flour into the dough and continue kneading. Knead for 10 minutes. Grease a bowl, add dough. Cover with plastic and let rise about 1 hour and 20 minutes. Make Filling and set aside. Punch dough down and roll 1/2 out onto a floured surface into a rectangle. Spread with half of filling and start to roll dough from the long side--in a jellyroll fashion. Pinch seam to close--repeat with second half of dough and filling. You'll have two logs--cut crosswise into 10-12 1 in. pieces, and place each piece into a muffin tin. Cover with plastic and let rise another 30 minutes. (You can also freeze dough at this point. Just cover with plastic and foil and stick in the freezer.) Heat oven to 350 degrees. Uncover plastic and bake buns until bubbly--about 25 minutes. Transfer to wire rack and let cool 10 minutes. Make glaze and generously pour on top! Enjoy!





***If you'd like a tasty pumpkin roll, omit the filling and glaze. After the dough rises, pull apart into little balls, stick each one into a greased muffin tin (or sheet) and bake until done. These are popular around here in Brown County. Serve with butter.






Tuesday, September 22, 2009

Pumpkin-Ginger Waffles

Happy Fall! I love pumpkin, but it's hard to eat all year round--so I kicked off the season this morning with these pumpkin-ginger waffles. The recipe is adapted from one in a magazine--Country Living, I believe.

1/4 c. all-purpose flour

1 1/2 t. baking powder

1/2 t. baking soda

1/4 t. salt

1 t. ground ginger

1 t. ground cinnamon

2 large eggs

3/4 c. buttermilk

1/2 c. 100% pumpkin

1/2 sugar

3/4 t. vanilla

3 T. melted butter

Combine flour, baking powder, baking soda, ginger, and cinnamon together in a large bowl. Set aside. In another bowl, whisk eggs, buttermilk, pumpkin, sugar, and vanilla. Combine with flour mixture and mix until blended smooth. Stir in melted butter. About 1/2 c. per waffle in waffle iron. Enjoy!

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