annie blog

November 10, 2005
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Another day, another pumpkin recipe. :) Pumpkin Chocolate Muffins nonstick cooking spray, for the pan 2 cups unbleached all-purpose flour 1/2 teaspoon salt (rounded measure) 1 1/2 teaspoons baking powder 1 1/2 teaspoons cinnamon 1 teaspoon ground ginger 1/4 teaspoon allspice 1 tablespoon granulated sugar 1 tablespoon orange zest, grated or chopped 1/3 cup dark brown sugar (packed measure) 1 cup mashed pumpkin (or squash or sweet potato) 1 large egg 1/2 cup milk 1 tablespoon vanilla extract 4 tablespoons unsalted butter, melted 2 cups chocolate chips 1 cup pecans Preheat the oven to 400ºF. Lightly spray 12 standard-sized muffin cups with nonstick spray or use cupcake liners. Combine the flour, salt, baking powder, spices, granulated sugar, and orange zest in a medium-sized bowl, and stir until well blended. Crumble in the brown sugar, and mix with a fork and/or your fingers until thoroughly combined. Measure the pumpkin (or squash or sweet potato) into a second medium-sized bowl. Add the egg, milk, and vanilla, and beat with a fork or a whisk until well blended. Slowly pour this mixture, along with the melted butter, into the dry ingredients. Stir with a spoon or a rubber spatula from the bottom of the bowl until you have a uniform batter. Don’t overmix. Fold in chocolate chips and nuts. Spoon the batter into the prepared muffin cups. Bake in the center of the oven for to 20 to 25 minutes, or until lightly browned on top, and a toothpick inserted all the way into the center comes out clean. Remove warm muffins from the pan and cool at least 30 minutes before serving.

Another day, another pumpkin recipe. Pumpkin Chocolate Muffins nonstick cooking spray, for the pan 2 cups unbleached all-purpose flour 1/2 teaspoon salt (rounded measure) 1 1/2 teaspoons baking powder 1 1/2 teaspoons cinnamon 1 teaspoon ground ginger 1/4 teaspoon … Continue reading →

November 10, 2005
by
1 Comment

Another day, another pumpkin recipe. Pumpkin Chocolate Muffins nonstick cooking spray, for the pan 2 cups unbleached all-purpose flour 1/2 teaspoon salt (rounded measure) 1 1/2 teaspoons baking powder 1 1/2 teaspoons cinnamon 1 teaspoon ground ginger 1/4 teaspoon … Continue reading →

November 8, 2005
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3 Comments

For the first time in my life, I’m happy that October is over. This is why. I’m so excited about it! My 2nd son said that he wants me to see it as soon as possible, so I’ll stop cheering when the trailer comes on TV. Ha. Like that would make me stop cheering. :)

For the first time in my life, I’m happy that October is over. This is why. I’m so excited about it! My 2nd son said that he wants me to see it as soon as possible, so I’ll stop cheering … Continue reading →

November 8, 2005
by
3 Comments

For the first time in my life, I’m happy that October is over. This is why. I’m so excited about it! My 2nd son said that he wants me to see it as soon as possible, so I’ll stop cheering when the trailer comes on TV. Ha. Like that would make me stop cheering. :)

For the first time in my life, I’m happy that October is over. This is why. I’m so excited about it! My 2nd son said that he wants me to see it as soon as possible, so I’ll stop cheering … Continue reading →

November 8, 2005
by
3 Comments

For the first time in my life, I’m happy that October is over. This is why. I’m so excited about it! My 2nd son said that he wants me to see it as soon as possible, so I’ll stop cheering when the trailer comes on TV. Ha. Like that would make me stop cheering. :)

For the first time in my life, I’m happy that October is over. This is why. I’m so excited about it! My 2nd son said that he wants me to see it as soon as possible, so I’ll stop cheering … Continue reading →

November 8, 2005
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4 Comments

This looks good. I’m adding it to my dessert menu for Thanksgiving this year. (Don’t worry, Jon, I’ll make something chocolate for you! :)) Pumpkin Crisp 1 (15-oz.) can pumpkin 1 cup evaporated milk 1 cup sugar 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1 (18.25-oz.) package butter-flavored yellow cake mix 1 cup chopped pecans 1 cup butter, melted Stir together first 5 ingredients. Pour into a lightly oiled 13X9-inch baking dish. Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans. Drizzle butter evenly over pecans. Bake at 350 degrees for about an hour or until golden brown. Remove from oven and let stand 10 minutes before serving. Serve warm or at room temperature with whipped cream, if desired. Sprinkle with nutmeg, if desired. Whipped Cream 1 (8-oz.) carton whipping cream 2 T. powdered sugar Dash of ground nutmeg Beat cream at low speed with an electric mixer until foamy; increase speed to medium-high, and gradually add sugar and nutmeg, beating until soft peaks form.

This looks good. I’m adding it to my dessert menu for Thanksgiving this year. (Don’t worry, Jon, I’ll make something chocolate for you! :)) Pumpkin Crisp 1 (15-oz.) can pumpkin 1 cup evaporated milk 1 cup sugar 1 teaspoon vanilla … Continue reading →

November 8, 2005
by
4 Comments

This looks good. I’m adding it to my dessert menu for Thanksgiving this year. (Don’t worry, Jon, I’ll make something chocolate for you! :)) Pumpkin Crisp 1 (15-oz.) can pumpkin 1 cup evaporated milk 1 cup sugar 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1 (18.25-oz.) package butter-flavored yellow cake mix 1 cup chopped pecans 1 cup butter, melted Stir together first 5 ingredients. Pour into a lightly oiled 13X9-inch baking dish. Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans. Drizzle butter evenly over pecans. Bake at 350 degrees for about an hour or until golden brown. Remove from oven and let stand 10 minutes before serving. Serve warm or at room temperature with whipped cream, if desired. Sprinkle with nutmeg, if desired. Whipped Cream 1 (8-oz.) carton whipping cream 2 T. powdered sugar Dash of ground nutmeg Beat cream at low speed with an electric mixer until foamy; increase speed to medium-high, and gradually add sugar and nutmeg, beating until soft peaks form.

This looks good. I’m adding it to my dessert menu for Thanksgiving this year. (Don’t worry, Jon, I’ll make something chocolate for you! :)) Pumpkin Crisp 1 (15-oz.) can pumpkin 1 cup evaporated milk 1 cup sugar 1 teaspoon vanilla … Continue reading →

November 8, 2005
by
4 Comments

This looks good. I’m adding it to my dessert menu for Thanksgiving this year. (Don’t worry, Jon, I’ll make something chocolate for you! :)) Pumpkin Crisp 1 (15-oz.) can pumpkin 1 cup evaporated milk 1 cup sugar 1 teaspoon vanilla … Continue reading →