It’s crazy cold here this weekend. And snowing. I like the snow today. I don’t have anywhere to go today and can sit by the fire and drink tea and watch it snow. Tomorrow I have to go to work and will hate the snow. But tomorrow is another day.
So its cold. And, at least for me, work has really picked up to get much done before the holidays. And, oh yeah, it’s the holidays, so things are just busier on all fronts. Therefore I find myself gravitating to warm, comforting dishes I can make in the crockpot and not have to worry about.
Like this one. It’s a great end of Fall hello Winter dish. (Or beginning of Fall or really anytime during Fall or hey, Spring is lovely too. It’s really a tasty meal). The original recipe has you roasting it in the oven but I adapted it for my slow cooker. Cause I’m busy man! And it came out, while not that pretty roasted brown color, more juicy and succulent than roasting.
Pork *Roast* with Apples and Onions
A pork shoulder roast (or Pork Butt - they are the same cut). How big really depends on how many people you want to feed and how much you can fit in your crockpot. We got a roughly 3 pound roast and had leftovers. Mmmmm
3 tbsp olive oil
4 cups apple juice
1 cup beef stock
3 whole apples
3 whole medium onions
1 bay leaf
Salt and pepper to taste
Chop up your apples and onions into roughly bite-sized pieces.
Heat the olive oil in a large skillet. Season the pork with salt and pepper, then sear on all sides to give it a little color.
Move the pork to the crockpot. (You did check first to make sure it fits, right?) Add in the beef stock, apple juice, apple slices, onions, and bay leaf.
Cover and leave on high for 4 hours or low for 8 hours.
Turn off the cooker and transfer as much of the liquid as you can into a heavy sauce pan or skillet. Put on medium high heat (I am impatient so put it on high heat… which works just fine, but you really have to watch it carefully then) and bring to a nice boil.
Continue to boil until it reduces down a lot into a nice thick and rich liquid. This will take at least 20 - 30 minutes on high. But it is so so worth it in the end. And really it’s a slow cooker meal so one tedious part, I guess, is ok.
By now the roast should be falling-apart tender. Spoon some pork roast, apples and onions onto a plate and cover with some of the delicious reduced sauce.
Serve with wild rice and you have a delicious easy and so so tasty meal.
Eat and watch it snow!
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I was afraid the first time I made homemade latkes. I am not very comfortable with anything that is fried and must be flipped. Things get sloppy, things fall to pieces, things burn on one side because I am worried that they will be gooey in the middle. So a pancake made out of shredded potato was scary.
(Hehehehe Andrew made a vine! Click it! Click it!)
My beautiful Smitten Kitchen cookbook has a recipe for Big Breakfast latkes. And my husband loves latkes. He looked at me with pleading eyes and said, please would I make them. Please?
And so I did. And they came out really well. And were actually… kinda… easy!
So here is my Chanukah gift for you all. An easy and delicious homemade Latke recipe.
1 - 2 large potatoes (I peeled them once and left them unpeeled another time - I really couldn’t tell a difference)
1 small onion, very finely sliced
1/4 cup flour
1 tsp baking powder
1 tsp salt
a few grinds of pepper
1 egg, beaten
oil to fry in (I used olive oil and a lot of it)
Optional toppings of fried eggs or applesauce or whatever you please.
Wash your potatoes and peel or not as you see fit. Honestly, since I noticed no difference, I am not gonna peel from here on out because I am lazy like that but if you are worried about the cosmetics, by all means peel.
You can use a food processor, but I actually find a good old box grater to be best, and most fun, so grate your raw potatoes into strips.
Collect the shredded mass into either a cheese cloth or clean lint-free towel and wring out your potato.
Yes, this is weird. But I was amazed at how much liquid I got out of my potato!
Set it aside for about two minutes, then… wring it out again. We want this potato dry!
In a large mixing bowl combine the flour, baking powder, salt, and pepper.
Add in the beaten egg and sliced onion. Mix it up.
Dump in your now well-wrung-out potatoes and stir until all the potato is coated in the flour egg mixture.
Heat up about two tbsp of oil in a good pan. I should have used my cast iron skillet. Let’s just all pretend that I remembered to use my cast iron skillet in these pictures. And if you have an iron skillet, and if you remember, use that. If not… well, a good old non-stick works too.
I like my latkes a little on the large size so I use about 1/4 of the potato mixture for each (and thus get four latkes). Feel free to make yours smaller (or larger) if you like; just adjust the cooking time as needed. For mine, I scoop out 1/4 of the mixture into the pan and carefully press it out into about a 4 in circle.
Fry on both sides for 3 minutes until golden brown.
If you want to make them ahead you can pop them into a 210 degree oven for up to 2 hours and they will be delicious.
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I know what you are thinking… this is not a very Thanksgiving-y recipe. In fact this is very far away from a Thanksgiving-y recipe. You are right. And that is why I am posting it now. Because I, at least, and I imagine some of you too, at some point this week will suddenly feel that you will sell your firstborn for something that is not pumpkin or sweet potato or cranberry or, heaven help us, in gravy. And, in the haze of shopping, in the hours of planning, or when staring at the piles of leftovers, should that moment strike you, then I want you to have this decadent, boozy, garlicky, wonder of a sauce to comfort you.
And know that it can be ready in 40 minutes.
Adapted from The Pioneer Woman
2-3 tbsp butter or olive oil
1 small chopped onion
2 garlic cloves chopped (but I have used garlic powder here when I have been out of the fresh stuff and worked just as well)
1 cup vodka (don’t have to go super good but want to do better than the cheapest - Smirnoff quality is fine)
1 can (6oz) of tomato paste (or you can use tomato puree which makes the sauce thinner. I like thicker sauce and I just think the paste tastes better but it is probably all in my head)
1 cup heavy cream
a generous pinch of red pepper flakes
1/2 tsp of salt
pinch of sugar
ground pepper to taste
1 cup grated parmesan cheese (plus some extra to toss in on top)
Also you will need to reserve 1/2 - 1 cup of the pasta water - just in case the sauce is too too thick.
Melt 1 - 2 tbsp butter into a skillet, or heat the equivalent amount of olive oil. Gently on low heat sauté the onion and garlic for a minute or two. You want it to smell really good and be slightly translucent but not all the way cooked.
Add in the vodka and cook over medium heat for 3 more minutes.
Scoop in the tomato paste and turn the heat down to as low as you can go. Pour in the cream.
Mix it thoroughly and allow the sauce to simmer for 30 minutes. Stir every so often if you remember.
Make your pasta; when you drain, keep a cup or so in case you need to thin out the sauce. I have, however, never decided I needed to.
Add to the sauce the red pepper flakes, salt, sugar, and pepper. Then pour in your pasta. If it is too thick, splash in some water and stir again.
Pour on the cheese and stir it all up.
This is the “Oh my God it’s two weeks till Thanksgiving Crap!” food blog.
This is the “What do you mean they were almost out of canned yams at the grocery store already?” food blog.
This is the “I am working and have not had time to go do a big shopping; help!” entry.
So here is the help. Every year in the past my mom, sister, and I have, about this time of the year, sat down and written out a long and extensive set of lists. One was for all the food that we are planning to serve and one was what we need to buy to get this whole party going.
So here is gonna be a helpful check list for you, complete with links to the recipe when available.
Thanksgiving shopping list.
Things to have in the house
And that is the basic start to a Thanksgiving dinner at my family’s. There are, of course, other additions. My sister makes bread stuffing. My grandmother brings amazing cinnamon apples. My mom often changes up the bread. And every so often we have ham or bar-b-que ribs along with the turkey. So please use parts of this list but add your own traditions and spin too!
Happy Shopping. Less than two weeks to go!!!!!
My mother sent me this beautiful cook book in the mail as a surprise when I was deep in the Law School doldrums. I love the way the book is written, as my mother said - it’s kinda how I would write if I ever made an actual recipe book. So of course I love it.
But here is the sad story about my beautiful cookbook. In that same care package my mother put a can of Italian Wedding soup for my brother… and it exploded in the mail. So my book looked well-used and loved before I even opened it. Mom was upset but I got it cleaned up and now there is a story that I think of every time I open the book. And it looks well-loved up on my shelf.
But enough about the book; you are here for the food. This is one of what I think of as “Thanksgiving is coming; crap, I need to make something” recipes. ‘Cause Thanksgiving is coming. Really soon! And these rolls are super light and fluffy, a little sweet, and deeply fragrant. They would be a perfect addition to anyone’s Thanksgiving dinner… or any other holiday get-together.
It’s officially that time of year.
4 1/2 tsp yeast (yes you read that right. Not a typo. 4 1/2 tsp)
2 tsp plus 1/4 tsp sugar
1/3 cup warm milk
4 cups flour
8 tbsp (1 stick) softened butter
1/2 cup sugar (more sugar!)
2 large eggs
4 large egg yolks (save one white for an egg wash topping)
2 tsp vanilla extract
1 tsp fresh crushed cardamom seeds, or 1 1/2 tsp ground cardamom
1 tsp salt
1 egg white
1/2 tsp sugar
1 tsp water
First make your starter. Don’t be scared. This is not a real starter or a several-day recipe. It’s an easy starter-lite. Stir together the yeast, 1/4 tsp sugar, and warm water in a medium sized mixing bowl and allow the mixture to stand until puffy. About 6-7 minutes.
Stir in the warm milk, 2 tsp of sugar and 1 cup of flour. Mix this really well. Cover and let it stand for 30 minutes. It will be nice and bubbly and ALIVE! ALIVE!!!
While the yeast is doing its thing, cream the butter for a good minute in another mixing bowl. (Your dishwasher is gonna get a workout but hey, it’s the holidays, that’s what dishwashers are for.) Add the 1/2 cup of sugar and keep going until it is nice and smooth.
Blend in the whole eggs and the egg yolks one at a time. Add in the vanilla along with the last egg yolk.
Mix in the frothy yeast mixture carefully at first, then you can get more aggressive.
Add in the remaining flour, cardamon and salt and mix well. The dough will be soft and a little bit (ok mine was definitely) on the sticky side. Let this dough stand for 5 minutes before turning it out and kneading. You will be adding more flour in the kneading stage. A lot more flour. It took me a good 10 minutes of kneading to get the dough nice and smooth, and it was always a little sticky.
Put the dough back into a well-greased bowl, cut it a few places with a pair of kitchen scissors or a knife, and let it rise for 1 1/2- 2 hours at room temperature, until it’s doubled in bulk.
From now on you have to be careful not to compress the dough and lose all the lovely lightness you’ve worked so hard to acquire.
Grease a baking pan (I used cake pans because I like how that looks). To form the rolls, carefully move the dough back onto a floured work surface. Do not knead! Cut the dough into half and then each half into 9 even pieces.
Gently smooth each piece into a ball. Place the balls of dough into the prepared baking pans, being sure to leave them room to rise.
Cover the buns loosely and leave then to rise, again at room temperature, another 2 hours. They should this time triple in bulk.
Fifteen minutes before they are done rising you want to brush them with your egg wash. I skipped this step and they came out delicious, but if you want the presentation then you should go for it. I am all about pretty presentation, especially when you can wow friends and family at the holidays. To make the egg wash, simply whisk the egg white with the sugar and water and then carefully brush over the tops of the buns. You really have to use a soft pastry brush because you do not want accidentally to deflate your rolls. Let the rolls finish rising for the last 15 minutes.
Bake the rolls at 350 degrees for about 35 minutes or until they are set and golden brown. The rolls should pull away slightly from the sides of the pan when they are done.
Put the pans on cooling racks for 15 minutes then, carefully!, invert the buns onto a plate then back onto the cooling racks to get cooler.
Really they smell so good and look so pretty that cooler becomes relative - does it burn your hand to rip one off? Then they are good to go.
I know this sounds like a lot of fuss for a big Holiday meal but here is another great thing about these rolls. You can bake them up to 3 days in advance and then simply pop them into a 300 degree oven for 10 minutes. They will be as impressive and delicious as if you made them that day!
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Andrew says that pumpkin flavored things are for Halloween. I think he is wrong. (Hmm… pumpkin pie anyone? As Thanksgiving as you can get!)
If you think, like my husband, that pumpkin flavor is just for Halloween, then please promise me you will save this recipe for next October. If you think it’s ok to make a new pumpkin flavored addition to your November line-up, this are amazingly good!
And they have white chocolate chips, which I don’t like, but they so work here.
I made a batch and took half to work while Andrew took the other half… and they went so fast! (Hi new people from Andrew’s work! I hope you like the blog/recipe!!!) People at my job were fighting over who ate more than their share! So so good.
Soft Pumpkin Spice Cookies
From Chew Out Loud
For the cookies
2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp all spice
1/2 tsp salt
1/2 cup salted butter (softened)
1 cup pumpkin puree
2 tsp vanilla
1 cup white chocolate chips (more if you like - ‘cause really, what are you gonna do with an almost-used bag of white chocolate chips? They aren’t even chocolate.)
For the icing (the sugar and milk are approximate - you need enough to make it the right drizzle-able consistency)
2 cups powdered sugar
3 tbsp milk
1 tbsp melted butter (usually I don’t worry about it one way or the other, but this needs to be salted butter)
1 tsp vanilla
1 tsp cinnamon
1/8 tsp nutmeg
Pre-heat the oven to 350 degrees.
Grease some baking sheets (or line with parchment paper or a silicone mat if you are all fancy like that. Me, I got my Pam.)
Cream the butter and sugar until smooth and fluffy.
Add in your egg, pumpkin, and vanilla, and beat it really well.
Now you can combine your dry ingredients in a separate bowl, whisk them really well and then add them to the wet ones. I don’t do that. I don’t like having multiple bowls to clean afterwards. I am a very lazy person when it comes to having to wash extra dishes. It is probably a moral failing.
I just added all the dry ingredients (flour, baking soda, baking powder, cinnamon, nutmeg, all spice, salt) to the wet and mix until you don’t see any more white streaks of flour.
Pour in the white chocolate chips and stir until evenly incorporated.
Form rounded tablespoons and drop onto cookie sheet, flatten them slightly with the back of the spoon if you want a more even look. I liked the wild unflattened rorschach test cookies. (What do you see in your cookie? Hmmmm?)
Bake for 10 - 12 minutes or until a nice goldenly orange-brown color. These cookies are soft so you really do need to let them cool on the baking sheet another 2-3 minutes before moving to a wire cooling rack.
Let them cool. You can eat one while warm and unglazed if you like. It will still be very delicious… not that I would know. But I’m just saying I would never judge you for eating one early and warm with gooey white chocolate pockets and mmmmmm….. it was soo good. Or… hmmm… I would imagine.
Combine the melted butter, vanilla, cinnamon and nutmeg in a bowl. Whisk until smooth. Add in enough powdered sugar (I started with a cup and then added 1/4 a cup at a time) and milk (I went a tbsp at a time) until the glaze forms a nice, just slightly runny enough to pour, consistency.
Drizzle the icing over the cookies and leave them to let the icing set up.
Then watch them disappear and grown-ups lick their fingers of the last icing residue.
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It is hard to believe but it is time for the Daring Baker’s challenge again. Hannah of Rise and Shine was our October 2013 Daring Bakers’ hostess and she challenged us to bake our own double crusted savory pot pies. Using any from-scratch crust and filling we choose, we were allowed to get completely creative with our recipe, showing off the savory flavors and fillings from our own home or region.
It being October and all fall-y here (ok, its down right cold here. My grandmother has snow and I woke up in the middle of the night freezing! That wind coming off the water is soooo cold! I am in no way, shape, or form prepared for this winter, guys) I found a fall-y pot pie recipe. Sausages and apples and sage in cute little individual servings. Mmmmmm
If I make it again I would change the crust up though. This one came out a little bit on the tough side for me.
Sausages and Apple Pies
From Peaches Please
3 cups flour
1 tsp salt
3/4 cup butter (cold and cut into small pieces)
1/4 cup plain yogurt
4 - 8 tbsp ice water
1 lb mild Italian sausage
3 apples, peeled and roughly chopped
2 tsp Apple Cider Vinegar
1 small onion, chopped
1 tsp dried sage
1/2 cup hard apple cider
salt and pepper to taste
First make your crust. Whisk the flour and salt together in a medium bowl. Cut in the butter until the mixture resembles damp sand.
Add in the yogurt and enough cold water just to bring the dough together.
Don’t knead the dough, but just break it into 5 sections, one slightly larger than the others.
Wrap the dough up in plastic and let it chill in the fridge while you cook up the filling.
Remove the sausage from its casings and cook until nice and brown. I had to really attack my sausage to break up the pieces. Perhaps the wooden spoon was not the best tool here.
Remove the sausage from the pan, but leave the grease in the pan to cook the onions in.
Cook the onions just until soft then add the apples, vinegar, sage, and a few grinds of salt and pepper.
Continue cooking, covered, until the apples are soft.
Combine the apples with the sausage and set aside to cool. Deglaze the pan with the hard cider. Cook for a few minutes until the sauce is thickened and then pour over the apple/sausage mixture.
Depending on your schedule, you can either stop here and let things rest and cool for an hour or two or… plow on ahead with the rolling and baking!
Preheat the oven to 350 and grease 4 large ramekins (or mini spring form pans). Roll each of the 4 smaller pieces of dough into thin circles large enough to line the ramekins.
Be sure to keep any scraps from places the dough hangs over. Add those back to the 5th ball and put them back into the fridge along with the dough-lined ramekins. You need to let the dough get cold again, so let them sit a good 10 minutes.
Fill the ramekins with the sausage and apple mixture.
Roll out the last of the dough and cut it into strips. Weave the strips into a lattice pie top and crimp the edges around to form a crust.
Bake the pies for 40 minutes and then allow to cool at least 10 minutes more before serving.
You can either serve them in the ramekins or, the slightly more impressive I think, as “naked” pies.
This was quite possibly one of the most beautiful cakes I have ever made.
One of my best friends from my wild college days (haha wild, yep… wild) moved to New Zealand and left all of us sad and lonely here in the States. She came back last weekend for a visit. So I cooked, as you do. We had the amazing french onion soup with homemade bread and… this cake.
She had said I could experiment on them… and so I did.
And it was delicious.
And rich… so so rich.
And I discovered a deep love for roasted hazelnuts. I am gonna roast the extras I have in my pantry and just eat them in a delicious pool of Nutella. Mmmmmm.
Chocolate & Hazelnut Cake
From The Hairy Biker’s Big Book of Baking (in the Italy section, of course)
For the cake:
250 grams (or a scant 2 cups) blanched and peeled hazelnuts.
1 1/3 sticks of butter (14 tbsp), room temperature
1 1/2 cup (200 grams) dark chocolate chips
6 eggs (yes, 6.) separated
1 cup sugar
3 tbsp amaretto liqueur or fresh orange juice
For the topping:
1 cup Nutella
1/2 cup heavy whipping cream
1/2 cup dark chocolate chips
First roast your hazelnuts. If you can find them pre-peeled great, buy those. Seriously. Buy those. (And skip ahead if you don’t have to do this step you lucky person!) If you are like me, and can’t find them pre-peeled, you have to blanch and peel your nuts first. In a large pot pour in 3 tbsp of baking soda and fill about half full with water. Bring this to a boil. Dump in the hazelnuts and leave those to boil for 5 minutes. The water will turn black. Don’t be alarmed.
While the nuts are boiling, fill another bowl with ice water. After your five minutes are up, use a slotted spoon and dunk the hazelnuts into the ice water.
You should now be able to slip the skins off with ease. Let the nuts dry for a good 10 minutes and….pre-heat your oven to 390. (People who bought pre-peeled hazelnuts, pre-heat your oven and pick up at this step too!)
Spread the hazelnuts out onto a baking sheet and bake for 10 - 15 minutes, stirring every 5 minutes. They are done when they are deliciously golden brown and your kitchen smells like Christmas! Set the nuts aside to cool for a good 15 minutes before continuing.
Grease a springform cake pan and, if you got it, line the base with baking parchment. I didn’t have any. I just Pamed the heck out of the thing and it came loose just fine.
Using a double boiler, melt the butter and chocolate chips together. Be sure to stir occasionally as you really don’t want your chocolate to burn. Set aside once melted.
Place almost all of your roasted hazelnuts into a food processor, reserving just like 15 - 20 to use as decoration, and grind them to a fine bread crumb consistency.
Stir the ground hazelnuts into the melted chocolate.
Set that aside while you work on your eggs.
Beat the egg yokes and sugar together until very pale and creamy; seriously, at least 5 minutes!
Stir the egg yoke mixture into your chocolate hazelnut deliciousness.
Making sure to wash and dry your beaters (and bowl if using a kitchen aid) next beat the egg whites until stiff peaks form.
Stir your amaretto or orange juice into the chocolate/egg yoke mixture to soften it.
Spoon a couple of tablespoons of the egg whites into the chocolate mixture and mix well. Then, carefully!, fold in the rest of the egg whites.
Pour the batter into the prepared springform pan and bake in a pre-heated 355 degree oven for 35 - 40 minutes.
The cake should be well risen and firm when done.
Remove the cake from the oven and let it cool in the pan for 30 minutes. Undo the spring, invert the cake onto a cake stand or flat plate so that the bottom is now your top, and leave it to cool completely.
Now you have a choice. You can simply cover the cake with straight Nutella, sprinkle with the roasted hazelnuts, and serve. But my friend told me to experiment so I decided to go one more step into decadence. In a double boiler, melt 1/4 cup of chocolate chips and 1/4 cup heavy whipping cream.
Stir in the Nutella to form a thick truffle. Spread a layer of truffle on the top of the cake.
Next melt the rest of the chocolate chips and heavy cream to form a ganache. Spoon this mixture overtop the truffle and cake, allowing some to run down the sides.
Sprinkle with the roasted hazelnuts and let the ganache set up, about 30 minutes.
Then bask in the ooos and awwwws as you slice it up and serve. I recommend with tea or coffee.
It has finally turned cold and fall-like here. I am so happy. My leather jacket is back out of the closet and my cozy sweaters will soon be making their seasonal debut!
I am also very much delving into bread and thick warm soups for late night dinners. While looking for an easy but unexpected bread, I came across this Portuguese Corn Bread recipe in The Practical Encyclopedia of Baking. It’s a big, beautifully illustrated cookbook full of intricate and delicious baked goods.
This was a really tasty yeasted corn bread completely unlike the sweet southern cornbreads in this country. And it went great with a thick, rich, garlicky, tomato soup.
Portuguese Corn Bread
1 pkg yeast
1 cup lukewarm water
2 cups yellow cornmeal
4 cups all-purpose flour
2/3 cup milk (warmed to lukewarm)
2 tbsp olive oil
1 1/2 tsp salt
Pour the warm water into a bowl and sprinkle with the yeast. Stir in half the cornmeal and 1/2 cup of flour.
Mix to a thick batter and let rest, covered, for about 30 minutes. There should be some nice bubbles forming on the surface after the 30 minutes are up.
Stir the milk and olive oil into the batter, then gradually mix in the rest of the cornmeal and flour.
Turn the dough out and knead it for 5 - 10 minutes until it is nice and smooth and springs back when poked.
Place the dough into an oiled bowl and let rise until doubled in bulk. About 1 1/2 - 2 hours.
Sprinkle a baking sheet with a little more cornmeal. Punch down the dough and shape into a slighted flattened ball.
Put the ball on the prepared baking sheet, cover, and let it rise another hour.
Preheat the oven to 450 degrees.
Bake the bread for 10 minutes. If you have a spray bottle you can spray the inside of the oven 2-3 times during this period. I don’t, so I just splashed a little water onto the bottom of the oven from a cup. Seemed to work ok.
After 10 minutes, reduce the temperature to 375 degrees and bake for 20 - 25 minutes more.
The bread should be golden and sound hollow when tapped on the bottom.
Let it cool, then slice and enjoy!
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Happy October! Never mind that it is 87 degrees out there as I type this. Someday it will be fall. It will.
My kitchen can still smell like Fall though! And I drink tea, temperature be damned! I drink tea!
So if you are ready for Fall, or lucky enough to have it be Fall where you are, I highly recommend these delicious little pumpkin muffins.
Really they could be cupcakes… but I’m not icing them so we will call them muffins. It makes them sound healthier.
Pumpkin Chocolate Chip Muffins
1 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1 cup pumpkin puree
1/3 cup vegetable oil
1 cup brown sugar
1/2 cup chocolate chips. Or, you know… more.
You can, of course, mix all your dry ingredients in a bowl and set them aside. That is the recommened method. Mix the flour, baking powder, baking soda, salt, and spices in a bowl and set aside.
Or you can be like me and skip that step and just go straight to the wet ingredients.
Mix your pumpkin, eggs, brown sugar, and oil in a bowl.
Add in the flour, baking soda, baking powder, cinnamon, nutmeg, clover, and ginger.
Stir just until combined.
Fold in your chocolate chips. If you want to be fancy, and you know I did, save a few chips to hand-decorate the muffins right before putting them in the oven.
Spoon the batter into a greased muffin tin, or mini-muffin tin. I went mini. Its more fun-sized and no one looks at me weird when I eat three in a row.
Place a few chocolate chips on top of each muffin, just to add extra decoration.
Bake at 350 degrees for 25 minutes. If using mini-muffin tins, check at 15 minutes.
Let cool for 10 minutes in the pan, then finish cooling on a wire wrack.
Brew up some tea and Mmmmmm be happy it’s Fall. No matter what the temperature is.
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