Pumpkin Muffins

Tom was in the mood for pumpkin muffins recently, so I decided to make a batch for breakfast. I have a few recipes that I have tried over the years but no recipes were worth trying over again.
This time around, I came across this recipe and I finally found a very moist pumpkin muffin that is exactly what I have been looking for. I have already made these muffins multiple times and they always come out great!


Now that Layla is old enough to eat finger foods. I always make her a few mini muffins with some of the extra batter, as a special treat. I break them into little pieces and she devours the entire muffin :)

Pumpkin Muffins
Makes 12 regular, or 6 large 

Ingredients:
1 1/2 cups flour
1/2 tsp salt
1 cup sugar
1 tsp baking soda
1 cup pumpkin puree
1/3 cup melted butter
2 eggs
1/4 cup water
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp allspice
1 tsp ginger
**If you do not have all the spices above on hand you can use 1 tsp cinnamon and 11/2 tsp pumpkin pie spice

1. Preheat the oven to 400 degrees F. Line a muffin pan with paper liners.

2. In a large bowl combine the flour, salt, sugar and baking soda.

3. In another bowl, or large measuring cup, whisk together the pumpkin puree, melted butter, eggs, water and spices,

4, Pour the wet ingredients into the dry and mix until just combine and all the dry ingredients are moist.

5. Pour batter into prepared muffin pan and bake at 400 degrees F for 25-30 minutes, or until a toothpick inserted into the middle of the muffin comes out clean.

Strawberry Ice Cream Shortcake

I  have made this dessert a number of times because its easy to put together and always comes out delicious. There is a layer of creamy strawberry ice cream, a layer of fruity sorbet, topped with a layer of whipped cream and strawberries. As the cake freezes, the whipped cream hardens and becomes a little crunchy, creating layers of different flavors and textures.

I recommend this recipe for a warm summer night when you want something easy to make and refreshing to eat. I hope you enjoy!

Strawberry Ice Cream Cake
Serves 10

Ingredients:
2 packages lady fingers
1 (1/2 gallon) strawberry ice cream-softened (I prefer Edy's or Turkey Hill Ice Cream)
2 pints strawberry sorbet-softened
1 pint heavy cream
1-2 tbsp powdered sugar
1 tsp vanilla extract
1 pint fresh strawberries-chopped (leave a few strawberries for garnish)


1. In a 9" springform pan (it is important to use this kind of pan) arrange the lady fingers around the sides and covering the bottom of the pan.

2. Spread the softened strawberry ice cream on top of the lady fingers on the bottom of the pan. This creates the bottom layer. Freeze for 30 minutes.

3. After 30 minutes, spread the strawberry sorbet over the ice cream layer. Place in the freezer.

4. While the sorbet is hardening in the freezer, make the whipped cream. In a mixer, beat the cream with powdered sugar until stiff peaks form. Mix in the vanilla. Fold in chopped strawberries.

5. Remove cake from the freezer and add the whipped cream layer on top of the sorbet. Create a smooth layer and cover lightly with plastic wrap. Freeze for 3-4 hours minimum.

6. Take cake out 10 minutes before serving.Garnish with strawberry slices. Slice and serve!

Beef Stew Stuffed Potatoes

Yes, you read it right, beef stew stuffed potatoes. I posted this recipe because I thought it was a great idea and the recipe requires very little ingredients and is pretty easy to make. You can follow the original recipe for beef stew below or substitute with your favorite stew recipe. Just make sure your stew has a thick consistency. You can obtain a thicker sauce by cooking your stew uncovered until most of the liquid evaporates.

The great thing about this recipe, is you can make the stew a day or two in advance (tastes even better the next day) and then finish the potatoes when you're ready to eat. Next time I make this recipe I will make sure my beef chuck is cut into small 1" pieces as directed in the recipe. When I bought the meat, it was cut into much larger pieces (3 inches) and it didn't cook down as quickly, resulting in a slightly chewy beef. However, the flavor I was able to get from the sauce was delicious!

Beef Stew Stuffed Potatoes (adapted from Clare Robinson's: 5 Ingredient Fix) 
Serves 6

Ingredients:
8 cups low-sodium beef stock
3 large russet potatoes
5 tbsp olive oil
2 pounds beef chuck-trimmed and cut into 1 " cubes
Kosher salt and fresh ground pepper, to taste
Water as needed
1 1/2 cups frozen pearl onions
2 parsnips or carrots-chopped
2 celery stalks-chopped
Splash of red wine-optional

1. Preheat oven to 400 degrees F.

2. Reduce the beef stock by boiling it in a small saucepan until liquid has reduced by half, leaving 4 cups.

3. Put the potatoes on a baking sheet and roast until just tender, about 45 minutes. When they are cool enough to handle, cut potatoes lengthwise and remove potato flesh using a spoon. Reserve a 1/2" thick rim around the edges. Drizzle 1 tbsp of olive oil on the baking sheet and put the potatoes cut side down, bake until golden brown and crispy, about 20 minutes.

4. To make the beef stew: Heat 2 tbsp of olive oil in a dutch oven or heavy large pot on med-high heat. Pat the beef dry with paper towel and season with salt and pepper. Brown the meat in the oil on all sides, about 10 minutes. Remove meat to a plate and set aside. Add in 1 tbsp of water and scrape the brown bits on the bottom of the pan. Add in 1 tbsp of oil and the pearl onions, celery and parsnips or carrots, season with salt and pepper; cook about 10 minutes until onions begin to caramelize. De-glaze pan with additional water as need or a splash of red wine. When the onions are a deep golden brown add in the reduced beef stock and beef cubes (and their juices). Bring to a boil, reduce to a simmer and cook until meat is tender 45-60 minutes.

5. Pass the reserved potato flesh through a ricer or use a masher until smooth, adding hot water to loosen. Add in 1 tbsp of olive oil and season with salt and pepper, mix well.

6. Ladle the stew into the crisp potato bowls, top with mashed potatoes and enjoy!

Colorful Confetti Corn

This recipe is adapted from Barefoot Contessa's Confetti Corn. It's a quick and easy side dish to throw together in under 15 minutes. You can add whatever ingredients or herbs you have on hand in your refrigerator. My only suggestion is to use fresh herbs, it makes a big difference in this dish. Enjoy!!


Colorful Confetti Corn (adapted from Barefoot Contessa's Cookbook: Back to Basics)
Makes 4 servings

Ingredients:
Olive Oil
1 leek-cut in half and thinly sliced (half moon)
1 red or orange bell pepper- diced
1 (16oz) bag of frozen corn
Salt and pepper, to taste
1 small bunch of fresh basil-chopped
2 tbsp fresh parsley chopped
1 tbsp of butter-optional

1. On medium heat, add enough olive oil to coat the bottom of a medium sized saucepan. Add in leeks and cook until softened; about 3 minutes. Add in red pepper; cook additional 3 minutes. Add in corn and cook until heated through, about 5 minutes more. Season with salt and pepper to taste. Add in butter; if desired.

2. Remove mixture from heat and place in a serving bowl. Mix in chopped herbs and serve! This salad can be served hot or cold.

Beer Battered Onion Rings

Here is a side dish that goes well with most meat dishes, as well as, most BBQ. These onion rings are not deep fried. They are first fried in a minimal amount of oil and then finished in the oven. They come out crispy every time. The recipe is from cooking light and is 209 calories for 4 large onion rings and 1 tbsp of ketchup.

This recipe is easy to double or triple for extra servings.

Beer Battered Onion Rings
Serves 4

Ingredients:
2 large onions, peeled
2/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1/3 cup flat beer
1 large egg white, lightly beaten
1 1/2 tablespoons vegetable or canola oil, divided
Cooking spray
1/4 cup ketchup

1. Preheat oven to 400°F.

2. Cut the onion crosswise into 3/4-inch-thick slices, and separate into rings. Use 16 of the largest rings. (Reserve remaining onion for another use)

3. Combine flour, salt, paprika, and pepper in a medium bowl. Stir in beer and egg white (batter will be thick)

4. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Dip 5 onion rings in batter, letting excess drip off. Add onion rings to pan; cook for 2 minutes on each side or until golden. Place the onion rings on a baking sheet. Repeat process of dipping the rings in batter and cooking in remaining oil.

5. Coat the onion rings with cooking spray. Bake at 400° for 10 minutes or until crisp. Serve rings with ketchup.


*** If you do not have flat beer, pour 1/2 cup of beer, mix with a fork and you are left with 1/3 cup.