Cinnamon Muffins

Makes 12 muffins

Streusel Topping

• 1/3 C brown sugar
• 1/4 C chopped walnuts
• 1/4 C rolled oats
• 1/2 C all-purpose flour
• 3 TBS butter, softened

Combine all ingredients in a small bowl, stirring with a fork until the mixture is crumbly. 

Set aside.

Filling

• 3 TBS butter, melted
• 1/2 C brown sugar
• 1 1/2 TBS ground cinnamon

Combine all ingredients in a small bowl, mixing until smooth. 

Set aside.

Muffins

• 8 TBS (1 stick) butter, melted
• 3/4 C milk
• 2 large eggs
• 1 3/4 C all-purpose flour
• 1/2 C rolled oats
• 2 TBS cornstarch
• 3/4 C granulated sugar
• 1 TBS baking powder
• 1/2 tsp salt
• Pinch ground nutmeg
• 1/2 tsp cinnamon

Preheat oven to 400 degrees.

Line a cupcake pan with cupcake liners.

In a medium bowl, combine the melted butter, milk, and eggs, then whisk until combined.

In a large bowl, combine the remaining dry ingredients. Mix well.

Combine the wet and dry ingredients. Stir until the batter is smooth and well-combined.

Place approximately 2 tablespoons of the batter into each muffin liner (fill them halfway up.)

Place about 1-2 teaspoons of the cinnamon filling on top of the muffin batter.

Place the remaining batter on top of the cinnamon filling.

Sprinkle the streusel topping over each muffin.

Bake until a toothpick inserted into the center comes out clean, about 20-25 minutes.

Valentine's treat for my man.

Pumpkin Cookies with Caramel Frosting

*Makes 5 dozen cookies

Preheat oven to 350.

• 2 C sugar
• 2 C butter

Blend in a large bowl with an electric mixer.

• 2 C pumpkin puree

Blend.

• 2 eggs

Blend.

• 2 tsp vanilla

Blend.

In a separate bowl, mix the remaining ingredients.

• 5 C flour
• 4 tsp baking powder
• 1 tsp salt
• 2 tsp cinnamon
• 2 tsp baking soda
• 2 tsp nutmeg
• 1/2 tsp cloves

Combine dry and wet ingredients with an electric mixer, pouring in dry ingredients 1 cup at a time.

Shape dough into balls, then place on cookie sheet.
Bake for 10-12 minutes.

Caramel Frosting 

• 1/2 C butter
• 1 C brown sugar 
• 2 TBS water
• 1/4 C half and half or whole milk
• 2 tsp vanilla
• 4 1/4 C powdered sugar

In a small saucepan on medium heat, melt the butter. 

Add brown sugar and water. Cook and whisk until the sugar has melted and isn’t grainy anymore.
Remove from heat. Add the half and half (or milk) and vanilla.

Let stand for 10-15 minutes to cool.
Transfer brown sugar mixture to kitchen aid or bowl. 

Add the powdered sugar, and beat until smooth.

Pumpkin Milkshake

Serves 2-3

• 1/2 C pumpkin puree
• 1/2 C milk
• 1/4 tsp vanilla
• pinch of nutmeg
• 1/2 tsp cinnamon
• 2 TBS brown sugar
• 2 C vanilla ice cream
• 1-2 graham crackers, crushed

Combine all ingredients, except the graham crackers, in the blender. Pour into glasses and sprinkle with graham crackers.

Pumpkin Cupcakes

Makes 24 cupcakes 

• 1 3/4 C all-purpose flour
• 1 1/2 C white sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 1 C pumpkin puree
• 1/3 C water
• 1/2 C vegetable oil
• 2 eggs 

Preheat oven to 325. Prepare cupcake pans and set aside.

Mix all ingredients in a large bowl. 

Pour mixture into cupcake pans.

Bake for 8-12 minutes. 
Let the cupcakes cool for about an hour.

Frost with Cream Cheese Frosting.

Sugar Cookies & Frosting

Sugar Cookies

Makes up to 24 cookies

• 1/2 C (1 stick) butter
• 1 C sugar
• 1 tsp vanilla
• 2 eggs
• 2 1/2 C flour
• 1/2 tsp salt
• 1 tsp baking powder

In a large mixing bowl, mix butter, sugar, vanilla and eggs. 
In a separate bowl mix flour, salt and baking powder. 
Combine dry ingredients with butter/sugar mixture and mix well.

Bake at 375 for 10-12 minutes. 

*You'll know when the cookies are done when the bottoms are very slightly golden.

Frosting

Makes enough to frost approximately 24 cookies

• 1 lb. box powdered sugar
• 4 TBS butter, melted
• 1 egg white
• 1 tsp vanilla
• 2 TBS milk

Mix together with mixer.

Store in fridge.

Easter cookies.

Holiday Graham Crackers

You will need:

Broken up graham crackers, chocolate bricks, and crushed candy canes.

Put chocolate brick in a bowl, then in microwave for 30 seconds at a time, until melted.

Place the graham crackers in melted chocolate one at a time, rotating the cracker with a fork or spoon to coat well.

Lay the chocolate graham crackers on a piece of foil or wax paper. Sprinkle candy cane on top.

White chocolate is also sooo good.

Let chocolate set for about 20 minutes. Store at room temperature.

Vanilla Buttercream Frosting

I love to use this frosting on Pumpkin Bread.

* Frosts 9x13 inch cake

3 C powdered sugar

1/3 C butter or margarine, softened

1 1/2 tsp vanilla

1 to 2 TBS milk

In medium bowl, mix powdered sugar and butter with electric mixer on low speed. Stir in vanilla and milk.

Beat frosting until smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.

Pumpkin Tartlets

I love making tiny treats. I could see myself working in a pastry shop.

*Makes 24 Tartlets
Preheat oven 375

Crust

1 tsp salt

½ C water

2 C flour

1 C shortening

Mix ingredients in a medium sized bowl.

Roll out the dough and cut out 24 circles (to fit into a 24 mini cupcake pan). Place dough cupcake pan and make filling.

Filling
1 (14 oz.) can sweetened condensed milk

1 1/4 C canned pumpkin puree

2 TBS brown sugar

1 egg

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

Whisk together ingredients in medium bowl. Pour evenly into the cupcake pan.

Bake for 15 minutes or until center is just set and pastry is golden.

Cool and garnish with whipped cream. Stored leftovers covered in refrigerator.

Chocolate Pudding Spider Cupcakes

Happy Halloween!

You will need: 1 recipe for chocolate cupcakes for the body (below), 1 recipe for choclate pudding for the frosting (below), chocolate dipped stick pretzels for the legs, and chopped, white chocolate chips for the eyes.

Cupcakes

3 C flour

1 tsp salt

¾ C cocoa powder

2 C sugar

2 tsp soda

¾ C oil

2 TBS apple cider vinegar

2 tsp vanilla

2 C cold water

Mix ingredients together in bowl.

 Pour into cupcake pans. Bake at 350 for 10-15 minutes. For the smaller cupcakes, bake for a little bit less.

Pudding 

1/2 cup white sugar

3 tablespoons unsweetened cocoa powder

1/4 cup cornstarch

1/8 teaspoon salt

2 3/4 cups milk

2 tablespoons margarine or butter

1 teaspoon vanilla extract

In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in margarine and vanilla. Let cool briefly, and serve warm, or chill in refrigerator until serving.

Pumpkin Bread

Totally my first try with pumpkin bread. And I totally nailed it!

*Makes 1 7x3 loaf

1 1/2 C and 2 tablespoons all-purpose flour

1 1/2 C white sugar

1 tsp baking soda

1/2 tsp salt

1/2 tsp ground nutmeg

1/2 tsp ground cinnamon

1 C pumpkin puree

1/3 C water

1/2 C vegetable oil

2 eggs

Grease and flour 7 x 3 pan. Preheat oven to 350 degrees.

Measure flour, sugar, baking soda, salt, and spices into a large bowl. Stir to blend. Add pumpkin, water, vegetable oil, and eggs. Beat until well combined. Pour batter into prepared pans.

Bake for approximately 1 hour.