It's no secret that I love pumpkin. Pumpkin muffins, pumpkin cookies, pumpkin pie, pumpkin bread, you name it. If it's got pumpkin in it - I love it. I love pumpkins so much in fact, that I try and model my life after a pumpkin. I'm kidding of course but I do have mad love for the pumpkin. I might be the only person in the world that's still baking pumpkin recipes in the middle of February. If you've got a pumpkin fascination like me, you'll understand and you will NOT want to wait until Fall to make these Mini Pumpkin and Pear Stratas. They are REALLY good. Mini Pumpkin and Pear Stratas 1 1/2 cups whole milk yogurt 1 cup pumpkin 1/4 cup brown sugar 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 5 eggs 1 french bread loaf, cut into 2 inch pieces 2 cups chopped bartlett pears 3/4 cups dried cranberries 2 Tablespoons powdered sugar
Bake 25 minutes at 375. Cool 10 minutes before removing from pan. Sift powdered sugar over tops before serving. I put my batch of stratas together the night before I wanted to serve them. I filled the muffin tins, covered it with plastic wrap and then tucked them in my refrigerator overnight. When I got up in the morning, I popped the pan into the oven and we were were enjoying these piping hot pumpkin stratas in no time. There's no shame in enjoying pumpkin recipes in February - right? #pumpkinallyearlong
Ciao!
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It's a snow day! Believe it or not - today is a snow day for most of the state of Georgia and I for one am going to embrace it - and bake snow day muffins. I realize that snow days wreak havoc on travel, school, work and child care schedules but since I work from home, I'm feel like I'm less impacted by bad weather. I'm so thankful and grateful for all of the people who venture out in bad weather to keep me safe and warm in my house and I don't feel like they get enough recognition. Because, while I have the luxury of working from home and spending my snow day cooking and baking, there are plenty of people who make the choice to go outside so that I can be comfortable. I appreciate you. Instead of baking muffins for myself today - I made a batch of muffins to share with some of the people that I see working outside today. Todays snow day muffin is apple pumpkin. A generous spoonful of cinnamon apple filling is a great addition to these pumpkin flavored muffins. They really are a delightful treat - whether you're working inside or outside today. Apple Pumpkin Muffins 1 Granny Smith apple 1/2 cup + 1 teaspoon sugar 7 Tablespoons butter, melted 1 teaspoon cinnamon 1/2 teaspoon salt 2 cups flour 1 Tablespoon baking powder 1 cup whole milk 1/2 cup pumpkin puree 1 1/2 teaspoons vanilla 2 eggs 1/2 cup powdered sugar
Drizzle glaze over cooled muffins. And since they were snow day muffins - I couldn't resist putting them in the snow for pictures. Turns out that temperatures in the teens, really set the glaze quickly. Bonus. Happy snow day friends. Stay warm.
Ciao! Halloween is right around the corner. My kids have moved past the stage where they plan their Halloween costume months in advance. My daughter used to get so excited about Halloween that she would literally tell me what she wanted to be for the next Halloween on November 1st. (I learned the hard way that she would change her mind several dozen times before Halloween night - sometimes even as late as the morning of Halloween.) Since I was the person who was in charge of making their first costumes, maybe it was her way of preparing me for the task ahead. This was Courtney's very first Halloween - well before she had any say in what I dressed her in for Halloween. Ryan was the world's cutest bunny rabbit and Courtney was a sweet little tulip. Looking at this picture reminds me of two things: the endless hours that I spent sewing elaborate Halloween costumes AND the fact that my kids are growing up way to fast. Even though my kids don't get excited about Halloween costumes right now, they still love to get Halloween treats. My candy corn cupcakes are the perfect treats for this family. Candy Corn Cupcakes 2 cups flour 1 Tablespoon baking powder ½ teaspoon salt ¾ cup butter 2 teaspoons vanilla 1 teaspoon almond extract 1 ½ cups sugar 1 cup milk 5 egg whites
Bake 30 minutes at 350. These cupcakes just scream Halloween. I frosted mine with swiss meringue buttercream. I tinted a portion orange, another yellow and left a little white. It made for a very festive little cupcake. I took a lot of pictures but these were soooo good. I especially loved the white cupcake papers that I normally don't like to use. In this case, they almost became transparent and they let the beautiful cupcake colors shine through. I hope that you will whip of a batch of these yummy candy corn cupcakes for a special treat this Halloween.
Ciao! Just in case you were looking for another reason to love Fall ... Pumpkin spice lattes, s'mores, apple cider and now .... brown sugar butterscotch cupcakes. My Fall is complete These cupcakes from Sally'sBakingAddiction.com are unbelievable. Moist brown sugar cake, dripping with rich, homemade butterscotch and topped with creamy buttercream - these cupcakes are the essence of Fall. Brown Sugar Butterscotch Cupcakes Butterscotch Sauce 1/4 cup unsalted butter 3/4 cup light brown sugar 3/4 cup heavy cream 2 teaspoons vanilla extract 1/2 teaspoon salt Brown Sugar Cupcakes 1 and 2/3 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 cup light brown sugar 1/2 cup unsalted butter, melted 1 large egg, at room temperature 1/4 cup yogurt 3/4 cup milk 1 Tablespoon vanilla extract To make the butterscotch: In a medium saucepan over medium heat, melt the butter. Whisk in the brown sugar, then whisk in cream then let mixture bubble and thicken for 5 minutes without stirring. Remove from heat and whisk in vanilla and salt. Allow to cool.
Batter will be thick. Divide batter between 12 cupcake liners. Bake for 20 minutes. Cut a hole in the center of each cupcake and squeeze some of the butterscotch sauce into the center of each cupcake. Top with vanilla buttercream Drizzle with butterscotch sauce. (Let's face i t- you can't have too much butterscotch.) Ahhh Fall. How I love you.
Ciao! I don't know what I like better: a browned butter, pumpkin or fluffy cream cheese frosting. Combine them all into one delicious dessert and you have cupcake perfection. Seriously ... this is a Cupcake Wars worthy cupcake. Browned Butter Pumpkin Cupcakes Ingredients 3/4 cup butter 1 2/3 cup flour 2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon fresh grated nutmeg 1/8 teaspoon cloves 1 cup canned pumpkin 1 cup brown sugar 1/2 cup sugar 1 teaspoon vanilla 2 eggs
Bake 20 minutes at 325. Frost with cream cheese frosting and decorate with fall sprinkles and a mini pumpkin sugar cookie.
If you're a cupcake connoisseur, you need to taste this cupcake. I think you'll agree that it's truly spectacular. Ciao! |
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