"For I was hungry & you gave me something to eat, I was thirsty & you gave me something to drink..."

Matthew 25:35

Sunday, September 19, 2010

Spiced Pumpkin Chocolate Chip Cupcakes

Spiced Pumpkin Chocolate Chip Cupcakes (modified from a recipe posted by LILBIT on thebump)

2 2/3 cup AP flour
2tsp baking soda
2tsp baking powder
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1 tsp pumpkin pie spice*
1 tsp salt
1 cup mini semi-sweet chocolate chips
1 can pumpkin (or squash)*
1 cup white sugar
1 cup dark brown sugar
1 cup vegetable oil
4 eggs

Best Cream Cheese Frosting (see recipe below)

Pre-heat oven to 350
Line muffins cups with liners

in a large bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, pumpkin pie spice & salt. set aside.

using a stand mixer, mix together the pumpkin, white sugar, dark brown sugar & oil until combined. add the eggs one at a time making sure to mix well after each addition.

add the dry mixture to the wet mixture in 3 parts- mixing until JUST combined after each addition (over-mixing is a no no)

flour the chocolate chips (add 1tsp flour to the chips & shake- this keeps them from sinking) & then stir into the batter

fill the muffin cup 3/4 of the way & bake for 20-25 min (mine were done in 20 min)

remove from the pan after 5 minutes & cool on a baking rack.

frost. eat. yum! (i got 30 cupcakes)

Best Cream Cheese Frosting: (i usually dislike cream cheese frosting- but this stuff is freaking awesome. light, fluffy & just a hint of cream cheese flavor. perfect!)

8 oz cream cheese (softened)
1 stick un-salted butter (softened)
1 tsp vanilla
4 cups confection sugar

using a hand mixer: beat together the cream cheese & butter until blended. add the vanilla. then mix in the sugar 1 cup at a time until blended.

jack up the mixer speed (like HIGH) and beat for about 30 seconds or so (until you get some fluffy)- and you're done. make sure to lick the beaters as so not to waste.


*p.s. i didn't have a can of pumpkin. so i used a can of squash. and guess what? no one knew but me. why? because i threw in the pumpkin pie spice. if you have actual pumpkin then you probably don't need it- but would i use it anyway? heck yeah. cause it's good. but it's something to think about!
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Tuesday, September 7, 2010

Banana Bread

i'm always looking for new banana bread recipes. i've YET to find the PERFECT one- seriously. i've never had the most perfect piece of banana bread.

one day- anyway. until then, this one is actually pretty good.

the first batch i made i used a VERY ripe (like, omg is that bad?!) banana & i forgot the baking soda.
the bread was good, but very dense. it tasted like banana- but there were no tell-tale banana squiggles (you know what i'm talking about)- it was odd. but good.

the second/third batches i made i used thawed (not quite as ripe when frozen) bananas & i remembered the baking soda. this time it actually looked like banana bread- and it's more fluffy. and good- so either way it was a win.

Banana Bread

For the bread:
1 cup plus all-purpose flour
1/2 cup granulated sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
coarse salt
4 tablespoons (1/2 stick) unsalted butter, melted
1/3 cup buttermilk (you can use plain yogurt if you want)
1 large egg, lightly beaten
1 large banana, mashed (about 1/2 cup)
1 tblsp brown sugar
1 teaspoon pure vanilla extract

For the topping:
1 tablespoon room temp butter
1 tablespoon brown sugar
3/4 teaspoon ground cinnamon
1 tablespoon flour
pinch of salt


Preheat the oven to 350ยบ Butter (or use cooking spray) a loaf pan.

In a large bowl, whisk together 1 cup flour, the sugar, baking powder, baking soda and 1/2 teaspoon salt.

Stir in the melted butter and the buttermilk. Add the egg and beat for 1 minute. Add the brown sugar to the banana & stir- then add the banana and vanilla to the mix. Stir until well combined. Spread the mixture evenly into the prepared pan.

Make the topping by mixing together the tablespoon of butter with the tablespoon of flour, the brown sugar, cinnamon, and a pinch of salt. Distribute the topping evening over the batter (i used my fingers & kind of clumped it around like so)

Bake for 40-45 minutes, or until cake tester or toothpick stuck in the center comes out clean. Cool in pan on a wire rack for 10 minutes. Cut and serve from the pan.

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Wednesday, September 1, 2010

sweet golden cornbread

Sweet Golden Cornbread (adapted from Allrecipes)

1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar (i also like to do 1/2 brown sugar & 1/2 white sugar- but it's your pref)
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup heavy cream (or whole milk)
1/3 cup vegetable oil

Directions: place 2-3 tblsp butter in a cast iron pan & place in the oven. turn the oven on to 400° & allow to pre-heat.

while your oven & pan are pre-heating, put together your cornbread:

in a large bowl, combine the cornmeal, flour, sugar, salt & baking powder.
stir in the milk, egg & vegetable oil until JUST combined (no need to overmix)

by now your pan should be pretty hot & your butter should be melted- remove the pan from the oven & pour the batter into the pan. it may sizzle- that's A-Ok. spread the batter into the pan & place back into the oven.

bake for 20-25 min (checking around 20) it's done when the top is a nice golden brown (you can also check with a toothpick but you really shouldn't have to)

remove the pan from the oven & butter the bread (i used about 2 tblsp- i like butter)

give it a minute to rest, then slice it up & serve (with more butter of course- or honey, chili, milk- etc etc)


p.s. i like it straight from the oven with butter. plain & simple- but i also love to crumble it up in a bowl with some ice cold milk & a sprinkle of brown sugar. omg. so freaking good!

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