1 small can of pumpkin (not the pie filling)
1 box of spice cake mix
Mix together completely. divide into 12 sprayed muffin tins. bake in preheated oven at 400 degrees for 20 min.
*If my kids have them for breakfast they don't get frosting on them. if they have them after school or for dessert we put some cream cheese frosting on them and call them cupcakes!*
Showing posts with label fall. Show all posts
Showing posts with label fall. Show all posts
Saturday, September 17, 2011
Saturday, September 18, 2010
Sparkling Cranberry Gems
http://www.kingarthurflour.com/recipes/sparkling-cranberry-gems-recipe
Very easy and super yummy and somewhat healthier for you. The only disappointing thing from this recipe is that I only got 18 cookies using my cookie dough scoop, not ~3 dozen. :o( Also trying a batch with dried cherries since I ran out of cranberries and didn't even get 2 dozen.
Very easy and super yummy and somewhat healthier for you. The only disappointing thing from this recipe is that I only got 18 cookies using my cookie dough scoop, not ~3 dozen. :o( Also trying a batch with dried cherries since I ran out of cranberries and didn't even get 2 dozen.
Cookies
1 cup (4 1/4 ounces) King Arthur White Whole Wheat Flour, organic preferred; or King Arthur Unbleached All-Purpose Flour
1 1/2 cups (7 ounces) dried cranberries, packed
2 tablespoons (1/2 ounce) confectioners’ sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
6 tablespoons (3 ounces) cold unsalted butter, cut into pats
3 tablespoons (1 1/2 ounces) milk
Coating
scant 1/2 cup (about 3 1/2 ounces) coarse white sparkling sugar
Place the flour and dried cranberries in the bowl of a food processor. Process until the cranberries are coarsely shredded. Imagine a single dried cranberry cut into about 4 pieces: that’s your goal.
1 cup (4 1/4 ounces) King Arthur White Whole Wheat Flour, organic preferred; or King Arthur Unbleached All-Purpose Flour
1 1/2 cups (7 ounces) dried cranberries, packed
2 tablespoons (1/2 ounce) confectioners’ sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
6 tablespoons (3 ounces) cold unsalted butter, cut into pats
3 tablespoons (1 1/2 ounces) milk
Coating
scant 1/2 cup (about 3 1/2 ounces) coarse white sparkling sugar
Place the flour and dried cranberries in the bowl of a food processor. Process until the cranberries are coarsely shredded. Imagine a single dried cranberry cut into about 4 pieces: that’s your goal.
Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
Whisk together the flour/cranberry mixture, sugar, baking powder, and salt. Add the vanilla and butter, mixing until the butter is thoroughly distributed, but some pea-sized chunks still remain. Dribble in the milk while mixing; the dough will become cohesive.
Place the coarse sugar in a plastic bag; about 1-quart size should do.
Using a teaspoon cookie scoop (or a spoon), scoop the dough by 1 3/4-teaspoonfuls (about 1 ¼" balls) into the bag, 6 or 8 at a time. Close the top of the bag, and gently shake to coat the balls with sugar. Place them on the prepared baking sheet, and use the bottom of a glass to flatten them to about ¼" thick (about 1 ½" in diameter). Repeat with the remaining dough.
Bake the cookies for 16 to 17 minutes, until they’re set and barely, BARELY beginning to brown around the very edge; the tops shouldn’t be brown at all. Remove them from the oven, and cool right on the pan.
Yield: about 3 dozen cookies.
Whisk together the flour/cranberry mixture, sugar, baking powder, and salt. Add the vanilla and butter, mixing until the butter is thoroughly distributed, but some pea-sized chunks still remain. Dribble in the milk while mixing; the dough will become cohesive.
Place the coarse sugar in a plastic bag; about 1-quart size should do.
Using a teaspoon cookie scoop (or a spoon), scoop the dough by 1 3/4-teaspoonfuls (about 1 ¼" balls) into the bag, 6 or 8 at a time. Close the top of the bag, and gently shake to coat the balls with sugar. Place them on the prepared baking sheet, and use the bottom of a glass to flatten them to about ¼" thick (about 1 ½" in diameter). Repeat with the remaining dough.
Bake the cookies for 16 to 17 minutes, until they’re set and barely, BARELY beginning to brown around the very edge; the tops shouldn’t be brown at all. Remove them from the oven, and cool right on the pan.
Yield: about 3 dozen cookies.
Wednesday, September 16, 2009
Pumpkin Cranberry Bread
This recipe uses either two standard loaf pans, or three aluminum foil loaf pans.
• 1- 3 / 4 cup canned pumpkin (one small can)
• 2/3 cup butter, melted
• 3 cups sugar
• 4 eggs
• 3-1/2 cups flour
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 / 2 tsp cloves
• 2 tsp baking soda
• 2 tsp baking powder
• 1 / 2 tsp salt
• 2/3 cup water
• 1 / 2 cup chopped walnuts or pecans
• 1 cup chopped fresh or dried cranberries
Preheat oven to 350F degrees. Combine the eggs, pumpkin, butter, and water in a large bowl. In another bowl, combine all of the dry ingredients, plus the nuts and cranberries. Add the dry ingredients to the wet, and mix with a wooden spoon by hand. Mix until the batter is combined, but don’t over mix. Grease the pans, and distribute the batter equally in the pans (should fill each about half way up). Bake for 1 hour.
Recipe via DesignSponge
• 1- 3 / 4 cup canned pumpkin (one small can)
• 2/3 cup butter, melted
• 3 cups sugar
• 4 eggs
• 3-1/2 cups flour
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 / 2 tsp cloves
• 2 tsp baking soda
• 2 tsp baking powder
• 1 / 2 tsp salt
• 2/3 cup water
• 1 / 2 cup chopped walnuts or pecans
• 1 cup chopped fresh or dried cranberries
Preheat oven to 350F degrees. Combine the eggs, pumpkin, butter, and water in a large bowl. In another bowl, combine all of the dry ingredients, plus the nuts and cranberries. Add the dry ingredients to the wet, and mix with a wooden spoon by hand. Mix until the batter is combined, but don’t over mix. Grease the pans, and distribute the batter equally in the pans (should fill each about half way up). Bake for 1 hour.
Recipe via DesignSponge
Chocolate Chip Pumpkin Cookies
Just in time for Fall! I got this recipe from my old VT and have been craving them for the last couple weeks. They are so YUMMY!
3/4 C granulated sugar
3/4 C brown sugar
3.5 tsp pumpkin pie spice
1.5 C canned pumpkin
3/4 C oil
7 eggs
2 tsp baking soda
2 tsp baking powder
3/4 tsp salt
4.5 C flour
1.5 C chocolate chips
Cream Cheese Frosting
Preheat oven to 350. In a large mixer bowl, mix together sugars, pumpkin pie spice, pumpkin, oil, and eggs until well blended.
In a separate bowl blend baking soda, baking powder, salt, and flour. Combine with pumpkin mix. Mix together until well blended then add chocolate chips.
Drop by spoonfuls on a cookie sheet lined with wax paper or a well-greased pan. I found that if I put the whole cookie sheet in the refrigerator or freezer for a few minutes to let the dough set a bit, the cookies turn out a whole lot better. Bake for 8 minutes. Frost with cream cheese frosting.
3/4 C granulated sugar
3/4 C brown sugar
3.5 tsp pumpkin pie spice
1.5 C canned pumpkin
3/4 C oil
7 eggs
2 tsp baking soda
2 tsp baking powder
3/4 tsp salt
4.5 C flour
1.5 C chocolate chips
Cream Cheese Frosting
Preheat oven to 350. In a large mixer bowl, mix together sugars, pumpkin pie spice, pumpkin, oil, and eggs until well blended.
In a separate bowl blend baking soda, baking powder, salt, and flour. Combine with pumpkin mix. Mix together until well blended then add chocolate chips.
Drop by spoonfuls on a cookie sheet lined with wax paper or a well-greased pan. I found that if I put the whole cookie sheet in the refrigerator or freezer for a few minutes to let the dough set a bit, the cookies turn out a whole lot better. Bake for 8 minutes. Frost with cream cheese frosting.
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