Impossible Pumpkin Pie Cupcakes

Impossible Pumpkin Pie Cupcakes
2/3 cup all purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tsp pumpkin pie spice
1 15-oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
3/4 cup half and half (or evaporated milk)

Preheat the oven to 350F. Line a 12-cup muffin tin with paper or silicone liners.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice
In a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, vanilla and half and half until well combined. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
Fill each muffin cup with approximately 1/3 cup of batter.
Bake for 20 minutes. Cool cupcakes in pan. They will sink as they cool.
Chill cupcakes before serving. Top with lightly sweetened whipped cream.

Slow Cooker Pumpkin Spice Lattes

Ingredients

• 4 cups espresso or very strong coffee
• 1/2 gallon (8 cups) milk--1% or 2% recommended
• 3/4 cup canned pumpkin (plain, not flavored)
• 3/4 cup maple syrup
• 2 tablespoons vanilla
• 1 tablespoon + 1 teaspoon pumpkin pie spice 

Directions

Combine all ingredients in a slow cooker, cook on high for 2-3 hours. May also be cooked on low on the stove top.
A few tips and substitutions:
--To brew espresso strength coffee, in a drip coffeemaker use 1 cup ground coffee to 4 measuring cups of water.
--For an iced latte, after cooking to mull the flavors, chill in refrigerator and serve over ice.
--To make it caffeine-free, substitute decaf coffee or espresso.
--To make it sugar free, substitute your favorite sugar substitute for the maple syrup.
--Don't like maple? Substitute brown sugar for the maple syrup.
--Spike it with a shot of rum in each glass before adding the hot latte mixture.
--Top with whipped cream. Homemade tastes the best, but it's fast and easy to spray out of a can when you have lots of guests. Sprinkle top with cinnamon or nutmeg, garnish with a cinnamon stick. (all of these are optional)
--Have leftovers? Refrigerate the leftovers and reheat them later. You can even reheat these latte's a cup at a time in the microwave.
--To make Spiced Mocha Lattes. Same recipe, except omit the pumpkin, add 1 cup cocoa powder (or more, to taste

Favorite Toppings Pizza Quesadillas

 

Ingredients

• 3-4 tablespoons butter, melted
• 1 garlic clove, minced
• 1 teaspoon italian seasoning (can use more)
• 1 teaspoon parmesan cheese (can use more)
• 4 flour quesadillas (8 inch)
• mozzarella cheese
• pizza sauce
• Toppings (Your Favorite Toppings)
• (Example pepperoni, onions, black olives, pineapples, sausage, peppers, etc)

 

• Instructions

1. Stir together melted butter, minced garlic, italian seasoning, and grated parmesan cheese.
2. Heat grill pan to medium heat.
3. Brush tortilla with butter mixture and place buttered side down on grill pan.
4. Spread on pizza sauce, cheese, onions and pepperoni.
5. Cook until buttered side is golden.
6. Fold tortilla over and press lightly.
7. Cook for another minute.
8. Place on a plate.
9. Cut into thirds.
10. Serve with dipping sauces like garlic butter, pizza sauce and ranch.
11. Enjoy!

Perfect Butterfinger Cookies

1 3/4 cups all-purpose flour

3/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup granulated sugar

1/2 cup (1 stick) butter, softened

1 large egg

8 fun sized butterfinger candy bars, chopped

Preheat oven to 375F degrees
.
Combine flour, baking soda, and salt in small bowl and set aside. With an electric mixer, beat sugar and butter until creamy. Beat in egg until just combined.
Gradually beat in flour mixture. Stir in butterfinger pieces by hand. The dough will be very thick. Drop by slightly rounded tablespoonfuls onto ungreased baking sheet.
Bake for 10-12 minutes or until lightly browned. Allow to cool and enjoy!

Swedish Chocolate Chip Cookies

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt (I used kosher salt)
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
8 ounces semi-sweet chocolate, chopped into chunks
4 ounces unsweetened chocolate, grated
8 ounces semi-sweet chocolate chips
sea salt

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Stir all chocolate into dough using a wooden spoon. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. The original recipe recommends using 3 1/2 ounces of dough per cookie and baking six cookies per baking sheet, but I thought that made for an entirely too large cookie. So I dropped the dough by tablespoonfuls on to the prepared cookie sheet, then sprinkled lightly with sea salt and baked until golden brown, but still soft, 10-12 minutes. Transfer sheet to a wire rack for 3-4 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

Easy Elegant Chicken Marsala

An easy but elegant chicken dish!

Ingredients

• 2 skinless, boneless, chicken breasts
• salt and freshly ground black pepper
• 1/2 cup all purpose flour or corn starch for gluten-free
• up to 1/2 cup olive or vegetable oil
• 8 ounces container of mushroom, sliced and cleaned
• 2 tablespoons butter
• 1/2 cup sweet Marsala wine
• 1/4 cup chicken stock
• 1/4 cup sherry or dry white wine
• Optional: 2 tablespoons heavy cream
• Garnish with chopped parsley or oregano

Instructions

1. plit each chicken breast through the middle to make 2 pieces. Place plastic wrap over them and pound each one flat using a meat tenderizer/mallet until they are about a quarter inch thick. Season a good amount of salt and pepper on both sides of each piece. Place some flour on a plate and and dredge each piece of chicken in it.
2. Heat the oil over medium-high heat and when the oil is hot fry each piece of chicken for 3-4 minutes on each side until they are golden brown (this may require you to do this in 2 batches). Remove chicken and place them on your serving platter covering them with foil. carefully soak up any remaining oil with paper towels and discard.
3. Reduce the heat to medium and add butter and mushrooms. Saute mushrooms for 4-5 minutes making sure to season them with salt and pepper lightly. Add marsala wine, sherry, cream, and chicken stock allowing the liquid to reduce slightly – approx. 3 minutes. Pour mushrooms and sauce over chicken and serve. Enjoy!

Cartwheel (Wagonwheel) Pasta

Your kids might very well turn cartwheels when they taste this robust red sauce dish. Smoked turkey sausage adds an appealing meat flavor while contributing less fat than most pork or beef sausages.

Ingredients

• 4-1/2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 medium green bell pepper, finely chopped
• 1 small carrot, grated
• 1 clove garlic, minced
• 4-1/2 cups (about 42 ounces) crushed tomatoes in puree
• 2 teaspoons dried basil

• 1 teaspoon dried oregano
• 1/2 scant teaspoon salt, plus 2 teaspoons for the cooking water
• Freshly ground pepper to taste
• 1/2 pound smoked turkey sausage, quartered lengthwise and diced
• 3/4 pound cartwheel pasta
• Grated Parmesan cheese for garnish

Instructions

1. Heat 2-1/2 tablespoons of the olive oil in a medium saucepan. Add the onion, pepper, and carrot. Partially cover the pan, then sweat the vegetables over moderate heat for about 8 minutes, stirring occasionally, until the onion is translucent.
2. Add the garlic and cook for 30 seconds.
3. Add the tomatoes, basil, oregano, salt, pepper, and sausage (note: smoked sausage is precooked; do not substitute raw sausage). Cover the pan and cook the sauce at a gentle simmer for 15 to 20 minutes, stirring occasionally.
4. While the sauce simmers, bring 4 to 5 quarts of water to a boil and add 1 tablespoon of olive oil and 2 teaspoons of salt. Gradually add the cartwheel pasta and cook according to the package directions.
5. Drain the cooked pasta and transfer it to a large serving bowl. Drizzle with 1 tablespoon of olive oil and toss briefly. Spoon one third of the sauce over the pasta and toss again. Ladle on the rest of the hot sauce, sprinkle with Parmesan cheese, and serve immediately. Makes 4 to 5 servings.