Pumpkin Pecan Muffins

I found this recipe in the October-November 2023 edition of Country Living Magazine.  They looked so pretty with the glaze and chopped pecans on top, I had to try them! They were good... but I made some changes to enhance them.☺The original recipe called for water but did not state how much water (!), so I used 1/4 cup milk based on other muffin recipes I have.  Also, I don't like to put spice in my glaze, I prefer it to all be in the muffin, so I made that change.  And as always, I write the instructions in my own words and in the way I like to proceed when I bake. These are very quick and easy to whip up. Enjoy!

Pumpkin Pecan Muffins

1/4 cup canola oil

2 large eggs

1 cup granulated sugar

1 cup pumpkin puree

1/4 cup milk

1/4 tsp vanilla

1-3/4 cup all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

1-1/2 tsp pumpkin spice powder

1 cup chopped pecans, plus more for garnish (optional: toast pecans for nuttier flavor!)

Glaze: 

1/2 cup confectioner's sugar

1-2 Tablespoons milk

Preheat the oven to 350 degrees F.  Line a 12-cup muffin tin with paper liners. 

In a large bowl, whisk together the oil, eggs, sugar, milk, vanilla and pumpkin. 

In a smaller bowl, whisk together the dry ingredients. Add to the wet ingredients and stir to combine, then add the pecans. 

Using a large ice cream scoop or spoon, fill the muffin cups 3/4 full. You should get an even dozen.  Bake until tops are firm to the touch or a toothpick inserted in the center comes out clean.  Remove from oven and cool on a wire rack.  You can eat them now nice and warm, or wait til they are cooled and drizzled with your glaze.

If you choose to glaze them, mix the confectioner's sugar and milk until a good glazing consistency. Use a spoon to drizzle over muffins and sprinkle with chopped pecans.  

Happy Baking!

 

Easy Shortbread

This shortbread recipe may be easy, but the taste is ALL there. In my opinion, it's perfect. It's light and sweet and melts in your mouth. When I get shortbread cravings, I want to be able to whip up a batch and eat it within the hour. This recipe fills the bill. So perfect with a cup of afternoon tea.

Ingredients:

3/4 cup (1-1/2 sticks) unsalted butter

1/3 cup confectioners' sugar

2 TB granulated sugar

1/4 tsp salt

1-1/2 cups all-purpose flour

Heat oven to 350 degrees F.  In a medium bowl with electric mixer, beat the butter until smooth. Add the sugars and salt and beat again until well blended.  Sift the flour directly into the butter mixture and STIR until a stiff dough forms.

Spoon the dough evenly into an UNGREASED  9" square baking pan. With your fingertips, press the dough into the pan until compact and even.  With a fork, prick the dough all over. 

Bake until lightly browned, 30-35 minutes.  Remove from oven and let cool a bit, then cut evenly into squares.  Let cool completely. Store shortbread in an airtight container for up to 1 week. 

Happy Baking!

Dutch Butter Cake (Boterkoek)

I saw this recipe on Allrecipes.com and just had to try it. I love anything buttery and almondy and if it's easy to make with few ingredients, even better! It turned out so delicious, I know I will be making it frequently for years to come.  It makes two 8" cakes so you can bring one to work or give to a friend!

Ingredients:

1 cup butter, softened

1-1/2 cups white sugar

2 eggs, beaten 

1 TB (Tablespoon) almond extract

2-1/2 cups all-purpose flour

2 tsp baking powder

sliced almonds for the tops

Preheat oven to 350 degrees F.  Grease two 8" round cake pans (or spray with baking spray).

In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy.  

In a small bowl, beat the eggs.  Add eggs to the butter mixture, saving about 1 TB to brush over the tops of the cakes.

Stir in the almond extract.

In another small bowl, combine the flour and baking powder with a whisk; stir into the batter by hand. The dough will be stiff. 

Spread dough evenly into the two prepared pans (an offset spatula works nicely for this). Brush the tops with the reserved egg and use the spatula to smooth it over, then sprinkle evenly with the sliced almonds.

Bake in preheated oven for about 30 minutes or until golden brown. Don't over bake or it will be dry!

Remove from oven and let cool in the pans about 10 minutes, then carefully remove to wire racks to cool completely.  Cut in wedges to serve.

Happy Baking!

Tripe Chocolate Brownies

When I want brownies, I normally use Ghirardelli brownie mix. I mean, why mess with perfection? But sometimes I want MORE than a brownie... I need something richer and denser, more like a dessert. That's when I bake these.  I was introduced to this recipe by a parent who comes into our school office. She brought us these treats and I HAD to have the recipe. She got it from Cook's Illustrated. As always, I type up recipes here the way I like to bake them and with any changes I've made to the original. 

If you love deep, dark, rich chocolate, you will want to make these soon!!  

Triple Chocolate Brownies

5 oz semisweet or bittersweet chocolate, chopped (or use chocolate chips)

2 oz unsweetened chocolate, chopped

8 TB (1 stick) unsalted butter, cut into large cubes

3 TB cocoa powder

3 large eggs

1-1/4 cups (8-3/4 oz) sugar

2 tsp vanilla extract

1/2 tsp salt

1 cup (5 oz) unbleached all-purpose flour

Adjust an oven rack to the lower-middle position and pre-heat the oven to 350 degrees F.

Spray an 8" square baking pan with nonstick cooking spray. You can line it with parchment paper if you wish, letting the sides hang over so that you can pull the whole thing out of the pan when baked. If you do this, spray again with nonstick cooking spray.

In a medium microwave safe bowl, add the semi-sweet and un-sweetened chocolate and the butter. Microwave for 30 seconds at a time, stirring in between. It usually requires 3 intervals to completely melt. Set aside to cool a bit.

In a larger bowl, whisk together the eggs, sugar, vanilla and salt.  

Whisk the warm chocolate mixtures into the egg mixture, then stir in the flour with a wooden spoon until just combined.

Pour the batter into the prepared pan and spread evenly.  Bake 35-40 minutes until slightly puffed and a toothpick inserted in the center comes out with a small amount of crumbs on it.  Remove from the oven and cool to room temperature. Cut into squares directly in the pan or if you've used parchment, remove from pan and cut. 

Cover and store on counter or in the refrigerator.  

Happy Baking!

Salted Nut Roll Bars

 If you like PAYDAY candy bars, you will LOVE this recipe. It's super easy and fun to make with a few ingredients. Recipe from Allrecipes.com

Ingredients

16 oz dry roasted salted peanuts, divided

4 TB unsalted butter 

14 oz can sweetened condensed milk

10 oz bag peanut butter chips

4 cups mini marshmallows

Instructions

1. Line a 9x13 baking pan with parchment paper. Spray with non-stick cooking spray. 

2. Add 1/2 the peanuts. Set aside.

3. In a large pot over medium heat, melt butter.

4. Add sweetened condensed milk and stir till completely combined.

5. Add peanut butter chips and continue to stir until melted.

6. Stir in marshmallows and cook til puffy, about a minute or two.

7. Remove from heat and pour on top of peanuts in the baking pan. Spread with spatula.

8. Top with remaining peanuts and press down gently.

9. Refrigerate for 1 hour or until set.

10. Cut into bars and serve.

Happy Baking!

Pumpkin Spice Bread

This Pumpkin Spice Bread is one of the best I've tasted. It's super moist and flavorful. The spices are heated in with the pumpkin puree before the other ingredients are added, which really brings out the cinnamon and clove flavors. Baked in 3 mini loaf pans or one 9" pan, it makes a wonderful gift to bring to a friend!

Ingredients:

1 cup minus 2 TB canned pure pumpkin

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground cloves

3/4  cup water

1-3/4 cups brown sugar (light or dark)

1/2 cup vegetable oil

2 large eggs, lightly beaten

1-3/4 cup unbleached all-purpose flour

1 tsp baking soda

3/4 tsp salt

Adjust oven rack to middle position and preheat oven to 350 degrees F.

In a small saucepan, heat pumpkin, cinnamon, nutmeg and cloves over medium heat until steamy, then stir continuously until pumpkin is stiff, about 3 minutes.  Transfer to a medium bowl and whisk in 3/4 cup water, then brown sugar, then oil, then eggs until smooth.

In a separate bowl, whisk together remaining dry ingredients, then fold into the pumpkin mixture until just combined. It will look a little lumpy.  

Pour batter into 3 greased mini loaf pans (approx 5"x4"x2") or one 9" pan.  Bake until firm and golden brown, about 45 minutes for mini loaves and about 65 minutes for the larger loaf. 

Let bread cool in pans a few minutes then turn out onto a wire rack and cool to room temperature.  Slice and serve. 

Glaze is optional. I prefer it without, but it looks prettier for gifting if you dress it up a bit.  Just mix up some powdered sugar and water to desired consistency and spread or drizzle over the top.

Recipe doubles easily and freezes well. 

*Recipe from a magazine but I don't remember which one! It's been in my recipe binder for years.

Happy Baking!