I've always had an aversion to whole, uncooked chickens. They kind of gross me out, actually. The whole lots of skin, bones, and fat thing really gives me the heebie jeebies. But for some reason, while I was at Costco today, I walked by the whole chickens and thought it would be a good idea to buy one and make it for dinner. So I did, and it was amazing. Dickson couldn't stop commenting about how delicious it was, and went back twice for more.
1 (3 pound) whole chicken
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
Preheat oven to 450 degrees F.
Rinse chicken thoroughly inside and out under cold running water and remove all fat. Pat dry with paper towels.
Put chicken into a small baking pan. Rub with olive oil. Mix the salt, pepper, oregano, basil, paprika and cayenne pepper together and sprinkle over chicken.
Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 400 degrees F and continue roasting 40 minutes, to a minimum internal temperature of 180 degrees F. Let cool 10 to 15 minutes and serve.
(source: www.allrecipes.com)
Friday, December 30, 2011
Monday, December 26, 2011
Blackberry Jam Shortbread Bars
1 1/2 cups unsalted butter, at room temperature
3/4 cup light brown sugar, firmly packed
3/4 cup granulated white sugar
2 teaspoons vanilla extract
3/4 teaspoon salt
3/4 cup almond flour or very finely ground almonds
2 3/4 cups all-purpose flour
1 1/2 cups seedless blackberry jam
powdered sugar, for dusting
Preheat oven to 325 degrees. Spray 9x13-inch pan with nonstick spray.
Prepare shortbread: In a large bowl, use an electric mixer to combine butter and sugars; beat until creamy. Add vanilla and salt and beat until well combined. Beat the almond flour and the all-purpose flour into the butter mixture on low speed, just until a smooth dough forms. Divide the dough in half. Wrap one half in plastic wrap and refrigerate for 30 minutes or so. Press the other half of the dough into the bottom of the prepared pan to form the bottom crust. Bake the crust until it is just beginning to turn light brown around the edges, about 20 minutes. Remove the pan from the oven. Place jam into a bowl and stir very well until it is nice and smooth. Spread the jam evenly over the partially baked crust. Crumble the refrigerated shortbread dough over the jam to form a crumbled topping. Return the pan to the oven and continue baking until the topping is firm and crisp and golden in color, about 30 minutes. Transfer to a wire rack and let cool completely. Sprinkle lightly with powdered sugar before cutting into bars.
Tips:
*Almond flour is sold in a bag (I always buy Bob's Red Mill brand). Ask your market if they carry it.
*If you can find a jar of Smucker's brand seedless Blackberry Jam- 18 ounces- it is the perfect size for this recipe.
*Substitute raspberry or apricot jam if you wish to change up the flavors.
*The bars will keep in a covered container at room temperature for about 1 week. Or keep in the freezer for up to 1 month.
(source: www.recipegirl.com)
3/4 cup light brown sugar, firmly packed
3/4 cup granulated white sugar
2 teaspoons vanilla extract
3/4 teaspoon salt
3/4 cup almond flour or very finely ground almonds
2 3/4 cups all-purpose flour
1 1/2 cups seedless blackberry jam
powdered sugar, for dusting
Preheat oven to 325 degrees. Spray 9x13-inch pan with nonstick spray.
Prepare shortbread: In a large bowl, use an electric mixer to combine butter and sugars; beat until creamy. Add vanilla and salt and beat until well combined. Beat the almond flour and the all-purpose flour into the butter mixture on low speed, just until a smooth dough forms. Divide the dough in half. Wrap one half in plastic wrap and refrigerate for 30 minutes or so. Press the other half of the dough into the bottom of the prepared pan to form the bottom crust. Bake the crust until it is just beginning to turn light brown around the edges, about 20 minutes. Remove the pan from the oven. Place jam into a bowl and stir very well until it is nice and smooth. Spread the jam evenly over the partially baked crust. Crumble the refrigerated shortbread dough over the jam to form a crumbled topping. Return the pan to the oven and continue baking until the topping is firm and crisp and golden in color, about 30 minutes. Transfer to a wire rack and let cool completely. Sprinkle lightly with powdered sugar before cutting into bars.
Tips:
*Almond flour is sold in a bag (I always buy Bob's Red Mill brand). Ask your market if they carry it.
*If you can find a jar of Smucker's brand seedless Blackberry Jam- 18 ounces- it is the perfect size for this recipe.
*Substitute raspberry or apricot jam if you wish to change up the flavors.
*The bars will keep in a covered container at room temperature for about 1 week. Or keep in the freezer for up to 1 month.
(source: www.recipegirl.com)
Chicken Breasts Stuffed w/Fontina, Artichokes, & Sun Dried Tomatoes
1 12-ounce jar marinated artichokes, drained, coarsely chopped
1 cup grated Fontina cheese
1/2 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes
1 tablespoon dried basil
4 5-ounce skinless boneless chicken breast halves
2 tablespoons olive oil
Preheat oven to 375°F. Mix artichokes, cheese, tomatoes, and basil in medium bowl. Using small sharp knife and working with 1 chicken breast at a time, cut 2-inch-long slit horizontally into 1 side of chicken breast. Move knife back and forth in slit to form pocket. Divide 1 cup cheese mixture among chicken pockets (reserve remainder for frittata). Press edges to seal. Sprinkle chicken with salt and pepper.
Heat oil in heavy large ovenproof skillet over high heat. Add chicken; cook 2 minutes. Turn chicken over; transfer skillet to oven. Bake until cooked through, about 10 minutes.
(Source: www.epicurious.com)
1 cup grated Fontina cheese
1/2 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes
1 tablespoon dried basil
4 5-ounce skinless boneless chicken breast halves
2 tablespoons olive oil
Preheat oven to 375°F. Mix artichokes, cheese, tomatoes, and basil in medium bowl. Using small sharp knife and working with 1 chicken breast at a time, cut 2-inch-long slit horizontally into 1 side of chicken breast. Move knife back and forth in slit to form pocket. Divide 1 cup cheese mixture among chicken pockets (reserve remainder for frittata). Press edges to seal. Sprinkle chicken with salt and pepper.
Heat oil in heavy large ovenproof skillet over high heat. Add chicken; cook 2 minutes. Turn chicken over; transfer skillet to oven. Bake until cooked through, about 10 minutes.
(Source: www.epicurious.com)
Oven Roasted Potatoes
1/8 cup olive oil
1 tablespoon minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried dill weed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
4 large potatoes, peeled and cubed
Preheat oven to 475 degrees.
In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.
(source: www.allrecipes.com)
1 tablespoon minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried dill weed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
4 large potatoes, peeled and cubed
Preheat oven to 475 degrees.
In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.
(source: www.allrecipes.com)
Cranberry Waldorf Salad
I made this for Christmas Eve dinner, but forgot to actually put it out at dinner time, so Dickson and I devoured it that night and the next day. It was yummy!
1 1/2 cups chopped cranberries (fresh or dried)
1 cup chopped red apple
1 cup chopped celery
1 cup seedless green grapes, halved
1/4 cup chopped walnuts
1/4 teaspoon ground cinnamon
1 (8 ounce) container vanilla yogurt
Combine cranberries, apple, celery, grapes, walnuts, cinnamon, and yogurt. Toss to coat. Cover and chill 2 hours. Stir just before serving.
1 1/2 cups chopped cranberries (fresh or dried)
1 cup chopped red apple
1 cup chopped celery
1 cup seedless green grapes, halved
1/4 cup chopped walnuts
1/4 teaspoon ground cinnamon
1 (8 ounce) container vanilla yogurt
Combine cranberries, apple, celery, grapes, walnuts, cinnamon, and yogurt. Toss to coat. Cover and chill 2 hours. Stir just before serving.
Tuesday, December 20, 2011
Pumpkin Oatmeal Cookies w/Chocolate Chips & Dried Cranberries
More with pumpkin. Delicious.
2 cups all-purpose flour
1 teaspoon baking soda
1 ½ teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon all ground allspice
1/8 teaspoon ground cloves
½ teaspoon kosher salt
1 cup unsalted butter, at room temperature
1 cup packed light brown sugar
1 cup granulated sugar
1 cup pure pumpkin puree
1 large egg
1 teaspoon vanilla extract
1 ½ cups old-fashioned oats
1 cup semi-sweet chocolate chips
1 cup dried cranberries
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, allspice, cloves, and salt. Set dry ingredients aside.
In a large mixer bowl, beat butter, brown sugar and granulated sugar until light and fluffy. Add pumpkin, egg, and vanilla extract. Beat until combined. Gradually add flour mixture and mix until ingredients are incorporated.
Stir in oats, chocolate chips, and dried cranberries. Drop cookie dough by rounded tablespoons onto prepared baking sheet.
Bake cookies for about 12 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
2 cups all-purpose flour
1 teaspoon baking soda
1 ½ teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon all ground allspice
1/8 teaspoon ground cloves
½ teaspoon kosher salt
1 cup unsalted butter, at room temperature
1 cup packed light brown sugar
1 cup granulated sugar
1 cup pure pumpkin puree
1 large egg
1 teaspoon vanilla extract
1 ½ cups old-fashioned oats
1 cup semi-sweet chocolate chips
1 cup dried cranberries
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, allspice, cloves, and salt. Set dry ingredients aside.
In a large mixer bowl, beat butter, brown sugar and granulated sugar until light and fluffy. Add pumpkin, egg, and vanilla extract. Beat until combined. Gradually add flour mixture and mix until ingredients are incorporated.
Stir in oats, chocolate chips, and dried cranberries. Drop cookie dough by rounded tablespoons onto prepared baking sheet.
Bake cookies for about 12 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Wednesday, December 7, 2011
Penne with Butternut Squash and Goat Cheese
Vegetable oil cooking spray
1 (2-pound) butternut squash, peeled, seeded and cut into 3/4-inch cubes
1 onion, diced into 1/2-inch pieces
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 pound penne pasta
1 cup (8 ounces) goat cheese, crumbled
1 cup coarsely chopped walnuts, toasted
1 packed cup chopped fresh basil leaves
1/3 cup finely grated Parmesan
Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F. Spray a baking sheet, liberally, with vegetable oil cooking spray.
Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Bake for to 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.
While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 2 cups of the pasta water. Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce. Add the squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve.
**To toast the walnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes Cool completely before using.
(Source: www.foodnetwork.com -- Giada de Laurentiis)
1 (2-pound) butternut squash, peeled, seeded and cut into 3/4-inch cubes
1 onion, diced into 1/2-inch pieces
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 pound penne pasta
1 cup (8 ounces) goat cheese, crumbled
1 cup coarsely chopped walnuts, toasted
1 packed cup chopped fresh basil leaves
1/3 cup finely grated Parmesan
Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F. Spray a baking sheet, liberally, with vegetable oil cooking spray.
Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Bake for to 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.
While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 2 cups of the pasta water. Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce. Add the squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve.
**To toast the walnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes Cool completely before using.
(Source: www.foodnetwork.com -- Giada de Laurentiis)
Sunday, December 4, 2011
Pumpkin Cinnamon Streusel Pancakes
The obsession with pumpkin continues....
For the cinnamon streusel:
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
6 tablespoons cold unsalted butter, cut into chunks
For the pancakes:
3/4 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons light brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup milk
1/2 cup canned pumpkin (not pumpkin pie filling)
1 large egg
2 tablespoons canola oil
1 teaspoon vanilla extract
First, make the cinnamon streusel. In a medium bowl, combine flour, brown sugar, cinnamon, and butter. Mix together with your hands or a fork, until you have a crumbly mixture. Set aside.
In a large bowl, whisk together flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
In a medium bowl, whisk together milk, egg, pumpkin, canola oil, and vanilla extract. Add wet ingredients to the flour mixture and whisk until combined.
Heat a griddle or pan to medium low. Coat with cooking spray. Drop 1/3 cup of batter onto heated skillet. Add 2 tablespoons of the cinnamon streusel. Cook on the first side until bubbles begin to form, about 2-3 minutes. Carefully flip pancake over and cover very generously with cinnamon streusel. Cook for another 2-3 minutes or until golden brown. Continue this process to make the rest of the pancakes.
Serve pancakes warm with maple syrup and butter.
(Source: www.twopeasandtheirpod.com)
For the cinnamon streusel:
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
6 tablespoons cold unsalted butter, cut into chunks
For the pancakes:
3/4 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons light brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup milk
1/2 cup canned pumpkin (not pumpkin pie filling)
1 large egg
2 tablespoons canola oil
1 teaspoon vanilla extract
First, make the cinnamon streusel. In a medium bowl, combine flour, brown sugar, cinnamon, and butter. Mix together with your hands or a fork, until you have a crumbly mixture. Set aside.
In a large bowl, whisk together flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
In a medium bowl, whisk together milk, egg, pumpkin, canola oil, and vanilla extract. Add wet ingredients to the flour mixture and whisk until combined.
Heat a griddle or pan to medium low. Coat with cooking spray. Drop 1/3 cup of batter onto heated skillet. Add 2 tablespoons of the cinnamon streusel. Cook on the first side until bubbles begin to form, about 2-3 minutes. Carefully flip pancake over and cover very generously with cinnamon streusel. Cook for another 2-3 minutes or until golden brown. Continue this process to make the rest of the pancakes.
Serve pancakes warm with maple syrup and butter.
(Source: www.twopeasandtheirpod.com)
Stromboli with Spinach, Mushrooms, & Mozarella
We had this for dinner last night, and it was delicious. Now I can't stop thnking about other things we could wrap up in pizza dough!
1 uncooked pizza dough (I used Pillsbury, but you could make your own)
2 cups shredded mozzarella cheese
1 cup coarsely chopped baby spinach
1 cup sliced mushrooms
Roasted peppers
Chopped red onion
Fresh basil
1 tblsp olive oil
Salt & Pepper
1 egg-for the egg wash
Preheat the oven to 400 degrees F.
Roll out the dough to about a 12-14 inch circle, about ¼ inch thick.
Sprinkle 1/2 of the mozzarella over the dough. Arrange the spinach over the cheese in a single layer. Sprinkle with the mushrooms, peppers, onions, basil, and then top with the remaining cheese.
Roll up the dough into a thin cylinder (as if you were making cinnamon rolls), gently tucking in the ends. Brush the entire roll with the olive oil & season with the salt & pepper. Brush lightly with an egg wash to help the browning process.
Place the dough, seam-side down, on the baking sheet & bake for 25 minutes until the top is golden brown. Cool the roll for 5 minutes, then use a serrated knife to cut it into 3/4-inch slices.
**I haven't tried it yet, but adding a little pesto sauce to the inside might even kick it up another notch!**
(Source: www.twopeasandtheirpod.com)
1 uncooked pizza dough (I used Pillsbury, but you could make your own)
2 cups shredded mozzarella cheese
1 cup coarsely chopped baby spinach
1 cup sliced mushrooms
Roasted peppers
Chopped red onion
Fresh basil
1 tblsp olive oil
Salt & Pepper
1 egg-for the egg wash
Preheat the oven to 400 degrees F.
Roll out the dough to about a 12-14 inch circle, about ¼ inch thick.
Sprinkle 1/2 of the mozzarella over the dough. Arrange the spinach over the cheese in a single layer. Sprinkle with the mushrooms, peppers, onions, basil, and then top with the remaining cheese.
Roll up the dough into a thin cylinder (as if you were making cinnamon rolls), gently tucking in the ends. Brush the entire roll with the olive oil & season with the salt & pepper. Brush lightly with an egg wash to help the browning process.
Place the dough, seam-side down, on the baking sheet & bake for 25 minutes until the top is golden brown. Cool the roll for 5 minutes, then use a serrated knife to cut it into 3/4-inch slices.
**I haven't tried it yet, but adding a little pesto sauce to the inside might even kick it up another notch!**
(Source: www.twopeasandtheirpod.com)
Baked Penne Pasta With Italian Sausage
12 oz. penne pasta-cook until al dente, drain and set aside
Olive oil
2 tsp miced garlic
1/2 onion, chopped
Crushed red pepper to taste
Basil, chopped, to taste
1 red pepper, chopped
3 sausages cut into small chunks (I used spinach mozarella ones from Costco)
1 jar marinara sauce
2 cups cottage cheese
Mozzarella cheese
Spray 9x13 baking dish with cooking spray. Spread marinara sauce on the bottom of the dish.
In a skillet, heat olive oil. Add in onion, garlic, crushed red pepper, basil, and red pepper. Cook until tender.
Add in sausage chunks. Cook for a couple of minutes.
In a bowl, mix pasta with marinara sauce. Add in the pepper/sausage mixture.
Pour pasta into 9x13 dish and drop spoonfuls of cottage cheese on top. Mix it a little bit. You want it to be in with the pasta/sauce mixture. Sprinkle with mozzerella cheese and mix a little bit. Cover the top of the pasta with more mozzerella and fresh basil.
Bake at 350 degrees for about 20 minutes or until bubbly.
Olive oil
2 tsp miced garlic
1/2 onion, chopped
Crushed red pepper to taste
Basil, chopped, to taste
1 red pepper, chopped
3 sausages cut into small chunks (I used spinach mozarella ones from Costco)
1 jar marinara sauce
2 cups cottage cheese
Mozzarella cheese
Spray 9x13 baking dish with cooking spray. Spread marinara sauce on the bottom of the dish.
In a skillet, heat olive oil. Add in onion, garlic, crushed red pepper, basil, and red pepper. Cook until tender.
Add in sausage chunks. Cook for a couple of minutes.
In a bowl, mix pasta with marinara sauce. Add in the pepper/sausage mixture.
Pour pasta into 9x13 dish and drop spoonfuls of cottage cheese on top. Mix it a little bit. You want it to be in with the pasta/sauce mixture. Sprinkle with mozzerella cheese and mix a little bit. Cover the top of the pasta with more mozzerella and fresh basil.
Bake at 350 degrees for about 20 minutes or until bubbly.
Thursday, December 1, 2011
Baked Pumpkin Donut Holes
I already admitted to my pumpkin obsession, and these are delicious, so I'm not going to apologize for another recipe containing pumpkin. Just make them and eat them.
For the Donuts:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup canola oil
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup milk
For the Coating:
4 tablespoons unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon
Preheat oven 350°F. Spray a 24-cup mini muffin tin with baking spray and set aside.
In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined.
Divide batter evenly among muffin cups. Bake for 10-12 minutes or until a toothpick comes out clean.
While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes. Dip each muffin in melted butter, then roll in cinnamon sugar to coat. Serve muffins warm or at room temperature.
(Source: www.twopeasandtheirpod.com)
For the Donuts:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup canola oil
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup milk
For the Coating:
4 tablespoons unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon
Preheat oven 350°F. Spray a 24-cup mini muffin tin with baking spray and set aside.
In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined.
Divide batter evenly among muffin cups. Bake for 10-12 minutes or until a toothpick comes out clean.
While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes. Dip each muffin in melted butter, then roll in cinnamon sugar to coat. Serve muffins warm or at room temperature.
(Source: www.twopeasandtheirpod.com)
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