And its Tuesday With Dorie once again!

Well this weeks recipe was chocolate cup cakes! We don't celebrate Halloween so we decided to decorate them in a "fallish" style with pumpkins and leaves. I would not make them again as they were very dry and the frosting was way to bitter tasting, I'm not sure if we did something wrong or what but it did not taste good at all:( We are really looking forward to the next weeks recipes. Hope the cup cakes turned out better for everyone else!

New Poll!

Pumpkin Oatmeal Spice Cookies

* 3/4 cup lightly packed brown sugar

    * 3/4 cup organic sugar

    * 1/2 cup butter, softened

    * 1/4 cup oil

    1/2 c.  pumpkin

* 2 eggs

    * Zest 1 large orange

    * Zest 1 lemon

    * 1 tsp orange extract

    * 1 1/2 cup flour

    * 1/2 tsp ground cloves

    * 1/4 tsp ground ginger

    * 1/4 tsp cinnamon

    * 1/4 tsp nutmeg

    * 1 tsp baking soda

    * 1/2 tsp celtic sea salt

    * 2 1/2 cups old fashioned oats

1c. chopped walnuts

1c. dried cranberries

 

 

 

Preheat oven to 375 degrees. Using a fine grater remove zest from orange and lemon then set aside. In a large bowl, cream butter, oil and sugars. Beat in eggs, orange zest, lemon zest and extract until smooth. Combine flour, cloves, cinnamon, ginger, nutmeg, baking soda and salt. Add dry ingredients to wet and mix well. Stir in oats, walnuts and cranberries and drop by tablespoonfuls 2 inches apart onto a lightly greased cookie sheet. Bake for 8-10 minutes until light golden brown. Remove from oven and cool for about 2-3 minutes before removing cookies to a wire rack to cool

The Great Debate

Well, with all the comments from people wondering how our "makeover" muffin turned out. we just couldn't wait any longer to try them out again. So today, I spent my afternoon revising Dorie's recipe...............the results were fantastic!

So on the left we have a Cream Cheese Streusel Pumpkin Muffin, and on the right is a Maple Pumpkin Crunch Muffin.
If you were looking for a "dessert muffin" MAKE THE ONE ON ON THE LEFT....................if your trying to go a little healthy, do Mr. Right...........
Enough on the discussing of the Pumpkin muffins......................... here's what you really want. THE RECIPE:-)
Hannah



Don't Even Count the Calories ( Pumpkin Streusel Muffin)

That DEADLY Filling:
6 oz. Cream Cheese
1/3-1/2c. powdered sugar
1/2 t. vanilla
1t. lemon juice
1-3T. milk

Mix this in a blender till well combined, and at the consistency of slightly runny icing.



Over the Top Streusel
4T. butter
1/3c. flour
1/2c. sugar
1 1/2t. cinnamon

Cut the butter into the rest of the ingredients.


Muffin:
3/4c. mashed pumpkin
1/2c. oil
2 eggs
1/4c. milk
2c. flour
2t. baking powder
1/4 t. salt
1/4 t. baking soda
3/4 t. cinnamon
3/4 t. ginger
a dash of nutmeg

Mix together the first 4 ingredients. Add the remaining, just until combined.
Scoop the batter into greased muffin tins (10) make a little space in the middle, and fill with the cream cheese. ( I used about 2T. of the filling) Sprinkle with the streusel. Then place in a 400 oven for about 20min. Let cool 5 min. then remove and INDULGE!





The No Guilt Muffin

1/4c. applesauce
1/4c. light olive oil
1/2 c. pure maple syrup

3/4c. mashed pumpkin
1 egg
1/4c. milk
1 flax egg*
1 t. maple extract
2c. whole wheat flour
2t. baking powder
1/4t. baking soda
1/4 t. salt
3/4 t. cinnamon
3/4 t. ginger
1/4 t. cloves
a dash of nutmeg
1/2c. dried cranberries
1/3c. chopped walnuts or pecans
1/2-3/4c. slightly crushed Pumpkin Raisen Crunch Cereal ( Nature's Path) 


Mix together the first 8 ingredients. Add the remaining and place into 10 greased muffin cups. Sprinkle with a few cranberries and a little extra cereal. Bake at 400 for about 20min. Cool 5 min. then remove from the pan, and enjoy with no GUILT:-) Ha ha!


* flax seed egg re placer
In a blender blend together 1/4c. flax seeds and 1c. water. Blend till flax seeds are completely ground up, and is slightly thickened. 1/4c. of this mixture replaced 1 egg in any baking recipe. Make sure to refrigerate the reaming flax mixture ( this can be kept in the fridge for about 3-5 days) We love this when we're baking muffins and we run out of eggs.................also its a great way to get more fiber into your diet!

Don't even count the calories...................

No Guilt Muffins

TWD Sweet Potato Muffins!

We really enjoyed these muffins! We did change it around a little we used mashed sweet potato's instead of pumpkin, olive oil instead of butter, cranberries instead of raisins, and added walnuts. Next time we make it we are going to try it with pumpkin, whole wheat flour and maple syrup for the sweetener! We will put up that version if it turns out.