Thanksgiving 2012

I have so many things to be thankful for this year.  Family, friends, health, good jobs and so much more than I can even count right now.  Oh and of course all of you!  I am thankful for each and every one of you that come back to my little baking site time and time again.  God has blessed me beyond what I deserve and I am so incredibly thankful.  Praying you all have a blessed Thanksgiving and get to enjoy good food, family and friends!

(Thought I’d share a little photo of some baking I did this week!  Cherry cheesecake, pecan pie, pumpkin pie, chocolate cream pie and lots of other delicious things that couldn’t fit in the picture. 🙂  Mmmmm, sugar….)

Continue Reading

Pumpkin Chocolate Chip Muffins

Welp, it’s October.  Pumpkin is everywhere.  Pumpkin decor, pumpkin patches, pumpkin candy, pumpkin soup…it goes on and on.  And then we have baking.  The pumpkin recipes never end.  You’ve got bars, cakes, ice cream, cookies, fudge, cheesecake, cupcakes and so many other things I’m not even able to think of right now!  I of course want an EPIC pumpkin recipe to share with you all but it seems like so many ideas have already been done…but I’m working on it!

In the meantime, I’d like to share this super simple and healthy pumpkin muffin recipe.  It’s like pumpkin pie in muffin form with a little chocolate thrown in.  I LOVE the combo of pumpkin and chocolate.  I first tried it a few years ago when I made pumpkin truffles and wow, the two flavors together are amazing!  This recipe from Deliciously Organic was originally grain-free but I only had whole wheat pastry flour on hand so I went with that.  I modified a few other things and these turned out fabulous.  Super moist and full of pumpkin flavor.  And the little touch of chocolate is delicious.

Enjoy!

Pumpkin Chocolate Chip Muffins
 
Ingredients
  • 3 Large Eggs
  • 4 Egg Whites
  • ⅓ c. Almond Milk
  • ½ c. Sucanat
  • 2 t. Pure Vanilla Extract
  • ⅓ c. Safflower Oil
  • 1 c. Whole Wheat Pastry Flour
  • 2 t. Baking Powder
  • 1 t. Baking Soda
  • ¾ t. Salt (I prefer Pink Himalayan)
  • 1 t. Pumpkin Pie Spice
  • 1½ t. Cinnamon
  • 1 c. Canned, Pure Pumpkin (NOT pumpkin pie filling)
  • ½ c. Dark or Bittersweet Chocolate
Instructions
  1. Preheat oven to 350 degrees. Line a regular muffin tin with 12 muffin liners.
  2. Whisk eggs, egg whites, almond milk, sucanat, vanilla and safflower oil together in a large bowl. In a medium bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon together. Add dry ingredients to wet and whisk until no lumps remain. Fold in pumpkin. Spoon batter into muffin cups and sprinkle with chocolate chips.
  3. Bake for 15-17 minutes, until a tester inserted in the middle comes out clean. Cool completely on a wire rack. Store in an air-tight container.
Notes
Makes 12 muffins.

 

Continue Reading

Leftover Thanksgiving Pie

If you were one of the crazies up at 3 a.m. (or you didn’t even got to bed!  CRAZY!) to get in line for Black Friday, and had all your shopping done by 7, you’re probably getting a little hungry and thinking about breakfast.  Lucky for you I managed to find a few recipes that put all those leftover pumpkin, pecan and apple pies to good use in some of our most beloved breakfast foods.  Pumpkin pie french toast?!  Umm, sign me up!  I know for some, however, it might be a bit early for Thanksgiving food round two, so I also have some yummy dessert recipes that incorporate leftover pie.

Hope you are having a great holiday weekend!

Pie Stuffed Cinnamon Rolls

Pumpkin Pie Crepes

Pumpkin Pie Stuffed French Toast

Pumpkin Pie Brulee

Pumpkin Pie Shake

Pumpkin Pie Ice Cream

 

 

 

 

 

 

Continue Reading

My Favorite Season

I know everyone is getting really excited about the colder temps and winter-like weather that is happening right now, but we have PLENTY of fall left and I’m going to savor every last minute of it.  Here are a few things I love at this time of the year (and some ah-mazing pumpkin recipes).

Fall Leaves.  Can’t get enough of the beautiful colors.  And it’s even better this year since this is the first fall in our new house and we have two gorgeous trees in our front yard. (and no, these are not our trees!  I wish!)

Photo courtesy of pixdaus.com

Pumpkin Monkey Bread.  I do believe I could eat this EVERY SINGLE morning for breakfast.  I won’t!  But I could.

Fall-Scented Candles.   According to this blog, Bath and Body Works has a Bakeshop candle collection.  Sad to say I haven’t been to the mall in so long, I have no idea if this is true or not!  Shopping trip!

Andy’s Frozen Custard Pumpkin Pie Concrete.  I think this is my favorite concrete concoction from Andy’s (besides my husband’s brilliant combination of cherry juice, Oreos and brownie mmmmm).  Unfortunately, I couldn’t find a good photo which I suppose means one thing:  I’ll have to go get a Pumpkin Pie Concrete and take my own photo.  The things I do…

Lovely Fall Dessert Tables.  I so wish I had been invited to this party.

Grown-Up Pumpkin Pie Milkshake.  Bourbon. Pumpkin Pie. Milkshake. ‘Nuff said.

Comfy Cupcake Sweatshirts.  This is going on my Christmas list.

Pumpkin S’mores.  Oh my.

Hope everyone has a great weekend!  Think I might spend my Saturday raking up all those beautiful fall leaves!  😉

 

 

 

 

Continue Reading