Hopefully we get close... and not just like a dirty feather-adorned flax seed crunching hipster.
Thursday, October 27, 2011
Tuesday, October 25, 2011
Monday, October 24, 2011
Monday, October 17, 2011
Pumpkin Party
I
decided to get my bake on and these seemed easy enough. I have this amazing little invention which
eliminates the need for a muffin tray and remembering to buy cupcake papers
every time. They are individual rubber cupcake holders from Crate and Barrel –
no spraying, no liner, no (barely) cleaning.
They are genius.
I
thought this recipe was fool proof and felt like I totally owned it until
realizing I put in the entire can of pumpkin when it only called for one
cup. They turned out great so maybe my
version is better. Either way they are
super easy and everyone who tasted them loved them and was convinced I didn’t
make them (which is what we are going for here...)
PUMPKIN
MUFFINS
Adapted from Gourmet November 2006
Makes 1 dozen
Active time: 15 min.
Start to finish: 1 hour
Adapted from Gourmet November 2006
Makes 1 dozen
Active time: 15 min.
Start to finish: 1 hour
INGREDIENTS:
1.5 cups all-purpose flour
1 tsp baking powder
1 cup canned solid-pack pumpkin (from a 15-oz can) (I accidentally put the entire 15 oz. can in, which turned out fine)
1/3 cup vegetable oil
2 large eggs
1 tsp pumpkin-pie spice
1.25 cups plus 1 Tbsp sugar
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1.5 cups all-purpose flour
1 tsp baking powder
1 cup canned solid-pack pumpkin (from a 15-oz can) (I accidentally put the entire 15 oz. can in, which turned out fine)
1/3 cup vegetable oil
2 large eggs
1 tsp pumpkin-pie spice
1.25 cups plus 1 Tbsp sugar
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
½ cup chopped walnuts (optional)
DIRECTIONS:
Put oven rack in middle position and preheat oven toe 350F.
Put oven rack in middle position and preheat oven toe 350F.
Whisk together flour and baking powder in a
small bowl.
Whisk together pumpkin, oil, eggs, pumpkin-pie
spice, 1.25 cups sugar, baking soda, and salt in a large bowl until smooth,
then whisk in flour mixture until just combined.
Stir together cinnamon and remaining 1
tablespoon sugar in another bowl.
Divide batter among muffin cups (each should be
about 3/4 full), then sprinkle tops with cinnamon-sugar mixture and walnuts.
Bake until puffed and golden brown and a toothpick inserted into center of a
muffin comes out clean, about 25 to 30 minutes.
Cool in pan on a rack for 5 minutes, then
transfer muffins from pan to rack and cool to warm or room temperature.
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