Monday, September 24, 2012

Pumpkin Zucchini Muffins

Another pumpkin recipe!!  Tis the season!  I was looking for a way to use of some of the abundance of zucchini that I have and this recipe fit the bill.  It not only used some zucchini, it also used my favorite fall ingredient - pumpkin!

These muffins came together quickly, freeze well and taste amazing.  They are very moist but not soggy.  The spices are just right and taste great with a cup of coffee.

Photo by me.
Pumpkin Zucchini Muffins
(adapted from Six Sister's Stuff)
  • 3 eggs
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup pumpkin
  • 1/2 cup olive oil
  • 1 1/2 cup applesauce
  • 1 tablespoon vanilla
  • 3 cups flour (I used white whole wheat)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 cups shredded zucchini
  • 1 cup walnuts or pepitas
*Preheat oven to 350 degrees.  Line or grease muffin tin.
*Combine eggs and sugar.  Add pumpkin, butter, and vanilla.
*Combine dry ingredients in a second bowl.
*Gradually add dry ingredients to the wet ingredients.
*Stir in zucchini and nuts/pepitas.
*Spoon into muffin tin until almost full.
*Bake for 20 - 25 minutes.

-C :)

Friday, September 21, 2012

Crustless Mini Pumpkin Pies

I'm in love.  Fall is in the air and Thanksgiving is only a few weeks away.  This has me thinking of all things pumpkin.  I came across these fabulous looking Pumpkin Pie Cupcakes on Pinterest.  I've renamed them because to me they are tiny crustless pumpkin pies.  I love these because I'm not a fan of pie crusts!  These are a bit less creamy than real pumpkin pie but not in a bad way.  My kids both loved these.

Photo by me.
Crustless Mini Pumpkin Pies
(from Baking Bites)
  • 2/3 cup flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 can (15 oz) pumpkin
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3/4 cup half and half or evaporated milk
*Preheat oven to 350 degrees.  Line a muffin tin with 12 liners.
*Whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice.
*In a separate bowl whisk together pumpkin, sugars, eggs, vanilla, and milk.
*Whisk dry into wet until combined.
*Fill each muffin liner with 1/3 cup batter.
*Bake 20 minutes.
*Pies will be puffy when you remove them from the oven and will sink as they cool.  Cool in the tin and then refrigerate before serving.
*Top with whipped cream or Cool Whip.

-C :)

Wednesday, September 19, 2012

Pumpkin Pie Spice

Fall is in the air here.  It has been blustery and cold this week, so I've been keeping warm with some time in the kitchen.  I have a fabulous recipe coming up for a fresh take on pumpkin pie but in order to make that I needed some pumpkin pie spice.  I can't even count the times that I have wanted to make a recipe but couldn't because I had no pumpkin pie spice.  Well, that's no longer going to stand in my way as I can now make my own.  Hooray!!

Pumpkin Pie Spice
(from Baking Bites)

1/4 cup cinnamon
2 tablespoons ginger
2 teaspoons cloves
1 teaspoon nutmeg
1/2 teaspoon cardamom

*Mix it all together and store in an airtight container.

I omitted the cloves because I don't like them and the cardamom because I don't have any.  This tasted so yummy in the recipe I used it in.  Baking Bites also has a recipe for Apple Pie Spice which I'm sure would be great also.

-C :)

Friday, September 7, 2012

Parmesan Garlic PullAparts

This recipe is one that I pieced together from a few different recipes I have seen online lately.  I made this for supper recently and my kids devoured it.  They raced to eat their main dish so that they could eat as many of these cheesy, garlicky bites as they could.  I love that this recipe comes together very quickly using the baking mix posted previously.

Photos by ME.


Parmesan Garlic PullAparts
  • 2 1/2 cups baking mix
  • scant 1 cup milk
  • 1/3 cup butter, melted
  • 1/3 cup Parmesan cheese
  • 2 teaspoons minced garlic
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
*Preheat oven to 350 degrees.  Grease two 9 inch baking pans.
*Pour melted butter into prepared pans.
*Mix baking mix and milk in a mixing bowl until a soft, slightly sticky dough forms.
*Shape dough into small balls (smaller than a golf ball).
*Mix together Parmesan cheese, garlic, oregano and basil in a bowl.
*Toss dough balls in Parmesan cheese mixture until well coated.
*Place dough balls in prepared pans in a single layer (there should be a little room around each ball for it to rise but not so much space that they won't touch when risen).
*Bake 20 to 25 minutes until golden brown on the bottom.


-C :)