Happy Halloween!!!! I hope you had a fabulous weekend and have a wonderful Halloween! I made these Pumpkin Angel Food Cupcakes w/Pumpkin Spice Buttercream Frosting. I used an angel food cake mix because I was pressed for time, but you could also make these angel food cupcakes from scratch. The addition of the pumpkin makes them airy and fluffy and gives them a wonderful flavor. I added pumpkin pie spice to a vanilla buttercream and it tasted fantastic!
Do you have any fun plans for Halloween or any delicious recipes to share? Enjoy!
- 1 Box white angel food cake mix
- 1 tbsp all-purpose flour
- 1 1/2 tsp pumpkin pie spice
- 3/4 cup canned pumpkin
- 1 cup cold water
Pumpkin Spice Buttercream Frosting:
- 3 cups confectioners’ sugar
- 1 cup butter
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1-2 tbsp whipping cream
- Heat oven to 350 degrees and line muffin tin with 21 cupcake liners.
- In the bowl of a stand mixer, beat cupcake ingredients on low for 30 seconds. Beat on medium speed 1 minute and pour into the cupcake liners up to the rim. Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool.
- Meanwhile, in a stand mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
- Add vanilla, pumpkin pie spice, and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
- Fit a piping bag with frosting tip of choice and fill with frosting. Pipe frosting onto cooled cupcakes and serve.
*Adapted from Betty Crocker
I’m definitely not a huge chocolate lover, but I have to admit that pumpkin and chocolate creates an amazing combination. I could’ve made regular pumpkin bread, but I really wanted to get that added deliciousness from the chocolate chips, so I made Pumpkin Chocolate Chip Bread. Now I know that there are a ton of pumpkin recipes going around the blog world right now, but isn’t that the point of cooking and baking seasonally? I never crave pumpkin in June or July when I can get some fresh strawberries instead. Likewise, I never really crave strawberries in the fall when I can get pumpkin, figs, apples, concord grapes, etc. As for chocolate? I never really crave chocolate any time of year (I crave things like sour gummies or vanilla ice cream swirled with chunks of peanut butter!). I do like how chocolate pairs well with certain foods, like pumpkin. Because of the chocolate chips, this bread is perfect for breakfast, snack or dessert (gotta love those versatile recipes). As part of the Foodbuzz Tastemaker program, I recieved a Tervis Tumbler. I’ve been using this baby to drink some pumpkin coffee alongside this delicious bread. Have a wonderful weekend!
- 1 1/2 cups sugar
- 1 cup canned pumpkin puree
- 2 eggs
- 1/2 cup unsweetened applesauce
- 1 3/4 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/2 tsp. nutmeg
- 1 cup chocolate chips
- Preheat an oven to 350°F. Grease a 9-by-5-inch loaf pan or spray with nonstick cooking spray.
- In a bowl, whisk together the sugar, pumpkin puree, eggs and applesauce until smooth, about 1 minute.
- In another bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Add the flour mixture to the pumpkin mixture and beat until smooth and well combined, 1 to 2 minutes. The batter will be thick.
- Using a large rubber spatula, fold in the chocolate chips just until evenly distributed, no more than a few strokes. Do not overmix. Spoon the batter into the prepared pan.
- Bake until the top is browned and crusty and develops a long center crack, 60-70 minutes. A toothpick inserted into the center of the loaf should come out clean. Transfer the pan to a wire rack and let cool for 10 minutes.
While I was traveling for work several weeks ago, my husband sent me an email that had a link and the following message: “You should buy this.” When I opened up the link, it went to a book review of The Apple Lover’s Cookbook by Amy Traverso. The book recently came out in stores and must have caught my hubby’s attention (he knows me so well!). I instantly bought it and I can’t recommend it enough. It’s awesome!!!! Not only does it have amazing desserts, but it has some awesome appetizers, entrees, and side dishes as well. At the beginning, it also has an extensive list (with photos) of every single apple out there. If you want to know how tart an apple is, whether it’s good for apple sauce, how long its shelf life is, etc. this book will tell you.
Kudos to Amy Traverso for coming up with a wonderful cookbook that has beautiful photos and recipes and that showcases some of the various areas in the U.S. that are notorious for good apples (cough, cough… NYS!). I used her recipe to make this Sweet Potato, Apple & Ginger Soup served alongside an Apple Cheddar Grilled Cheese Sandwich. My pics don’t do this dinner justice because it was dark and the hubby and I were starving. But take my word that both this soup and grilled cheese were amazing!!!!!!!
Sweet Potato Soup Ingredients:
- 2 sweet potatoes, peeled and cut into cubes
- 1/2 lb baby-cut carrots
- 2 large apples, unpeeled, cored & cut into cubes
- 5 tbsp olive oil, divided
- 1 1/2 tsp sea salt
- 1/2 tsp fresh ground pepper
- 1 medium yellow onion, diced
- 1 inch-long piece of fresh ginger, cut into chunks
- 3 garlic cloves, minced
- 1 bay leaf
- 4 cups reduced-sodium vegetable or chicken broth
- 1/2 cup fresh apple cider
- Preheat the oven to 400 degrees. In a medium bowl, toss the potatoes, carrots, and apples with 3 tbsp of olive oil, 1 tsp salt and 1/4 tsp of pepper. Line a baking sheet with foil and roast vegetables and apples until tender, about 30 minutes.
- Meanwhile, add the remaining 2 tbsp olive oil to a large stock pot and set over medium-high heat. Add the onion, ginger, garlic, bay leaf, remaining salt and pepper, and cook for about 8-10 minutes or until the onions turn golden.
- Add the roasted vegetables, broth, and cider to the stock pot and bring to a simmer. Reduce heat to low, cover, and simmer for 30 minutes.
- Remove the bay leaf and use an immersion blender to puree the soup until smooth. Season to taste and serve.
Apple Cheddar Grilled Cheese Sandwich Ingredients:
- 1 1/2 tbsp salted butter, at room temperature
- 4 slices sourdough bread
- 2 tsp whole-grain mustard
- 1 apple, peeled and sliced
- 4 ounces cheddar cheese thinly sliced
- Set a skillet over medium heat.
- Butter one side of the bread slice and lay butter side down. Spread mustard on two of the bread slices and divide up the apple slices between the two portions, laying on top of the mustard. Divide up the cheese slices and lay over the apples. Top the sandwiches with the two remaining slices, buttered-side-up.
- Lay the sandwiches on the skillet and cook until the bottom is browned, 3-4 minutes, then flip. Cook until the sandwiches are crisp, about 4-6 minutes more.
*The Apple Lover’s Cookbook
I hope you had a wonderful weekend! Remember when I went apple picking back in mid September? Well, I’ve kept those apples out on our screened-in-porch and they are just starting to go soft now, 4 weeks later. That’s pretty good right? I’ve made a lot of different goodies with these apples, one of them being this Apple Cinnamon Coffee Cake
. It’s perfect for brunch or dessert! What is your favorite dessert with apples? I still have some leftover and am looking for some new apple recipes. Do share!
Streusel Topping Ingredients:
- 2/3 cup Original Bisquick mix
- 2/3 cup packed dark brown sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 cup cold unsalted butter
- 2 cups Origina Bisquick mix
- 2/3 cup milk
- 3 tbsp granulated sugar
- 1 egg
- 2 medium apples, peeled and thinly sliced (about 2 cups)
- 1/2 cup powdered sugar
- 1/4 tsp cinnamon
- 2-3 tsp milk
- Heat oven to 400 degrees. Spray 9″ square pan with cooking spray.
- In bowl, mix the streusel toppings together except the butter. With a pastry cutter, cut in butter until crumbles form and set aside.
- In the bowl of a stand mixer, combine Bisquick mix, milk, sugar, egg, and apple slices and beat for 30 seconds.
- Spread half of the batter in the pan and sprinkle with streusel topping. Spread the remaining batter over and sprinkle with remaining topping. Bake for 25 minutes or until a toothpick inserted comes out clean. Cool for 20 minutes.
- Meanwhile, stir the glaze ingredients together until thin enough to drizzle. Drizzle over the warm cake and serve.
*Adapted from Betty Crocker
It’s almost the weekend, so that means you have to make these Gingerbread Pancakes! They are the perfect fall breakfast to treat yourself to. It’s been a long week, and you deserve some TLC in the form of fluffy, spice-filled, gooey maple goodness. I saw Jenna from Eat, Live, Run blog about these pancakes and decided I had to give them a whirl. This is such a great recipe because these pancakes were fluffy, hearty, and had such a warm, spice flavor that was perfect on a cool, autumn day. Enjoy these pancakes and have a wonderful weekend!
Do you have anything fun planned for this weekend?
- 1 cup whole wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- 1 tsp ginger
- 1/4 tsp nutmeg
- ½ tsp salt
- 2 tbsp dark brown sugar
- 2 tbsp melted unsalted butter
- 1 cup sour cream
- ½ cup milk
- 1 egg
- Whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt, and brown sugar.
- In another bowl, combine the egg, melted butter, sour cream, and milk. Combine the wet ingredients and the dry ingredients and mix until just combined. (Batter will be thicker than other pancake batter.)
- Heat a greased skillet and cook batter (in cupfuls) until golden on both sides. Drizzle with butter and maple syrup.
Slightly adapted from Eat, Live, Run
Big news here, or at least, big news for me… I joined a new gym! After 6+ years of belonging to the same gym, my hubby and I checked out a new one and decided to join. My old gym was afforable and had numerous locations throughout the DC Metro Area, so whenever I moved, I was able to still work out at one of their gyms. However, since we just bought our house, the gym that is closest to us is not as great as the other locations that I’ve been to. It’s in a really traffic-intense part of town and it doesn’t offer a lot of fitness classes and the ones that they do offer, are not at convenient times. Needless to say, we found a new gym and this one is amazing! They have a pool, basketball court, sauna, steam room, whirlpool, tons of machines, and most importantly for me, a huge selection of fitness classes offered each and every day. I was so excited after joining this new gym that I went back home and made these delicious Pumpkin Ginger Bars with cream cheese frosting. Enjoy!
Do you prefer working out on your own at the gym or taking fitness classes? What are your favorite classes?
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 cup finely chopped crystallized ginger
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon salt
- ½ cup unsweetened applesauce
- 1 ½ cups packed brown sugar
- ½ cup milk
- 1 teaspoon vanilla
- 1 can (15 oz) pumpkin (not pumpkin pie mix)
- 2 eggs
- 1 package (3 oz) cream cheese, softened
- 2 tablespoons unsalted butter, softened
- ½ teaspoon vanilla
- 3 cups powdered sugar
- 1 to 2 tablespoons milk
- Pumpkin pie spice for sprinkling
- Heat oven to 350°F. Grease 13×9-inch pan with cooking spray. In a large bowl, sift together flours, baking powder, baking soda, ginger and cinnamon and set aside.
- In the bowl of a stand mixer, beat applesauce, brown sugar, milk, vanilla, pumpkin, and eggs until combined. Add the dry ingredients and beat on medium speed for 2 minutes. Spread in pan.
- Bake 30-40 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- In small bowl, beat cream cheese and butter on low-speed until blended. Beat in vanilla. Gradually beat in powdered sugar, 1 cup at a time, and 1 to 2 tablespoons milk until frosting is smooth and spreadable.
- Frost cooled bars and sprinkle with pumpkin pie spice. Refrigerate about 30 minutes or until set.
Adapted from Betty Crocker
I hope you had a fantastic weekend! It was beautiful here this past weekend, perfect fall weather. One of the things that we accomplished this past weekend was building a stone fire pit in our backyard. Well, I have to give all the credit to my hubby for actually building it; I just helped him pick the stone out at Home Depot. The fire pit is awesome and perfect to sit around on cool, autumn nights. That’s exactly what we did this past Saturday night with some close friends. We sipped some hard apple cider and munched on this delicious Pumpkin Seed Brittle.
This brittle is so tasty especially because it has that salty and sweet thing going on. Definitely give this brittle a try!!!!!
What about you, are you enjoying the cooler weather?
- 2 cups sugar
- 1/2 cup water
- 1 stick unsalted butter
- 1/3 cup light corn syrup
- 1/2 teaspoon baking soda
- 12 ounces roasted salted pumpkin seeds
- Sprinkle sea salt
- Preheat the oven to 350 degrees. Spread the pumpkin seeds on a large rimmed, nonstick baking sheet and bake until slightly toasted, about 7 minutes. Once toasted, set aside.
- Meanwhile, in a large saucepan, combine the sugar, water, butter and corn syrup and bring to a boil. Cook over moderately high heat, stirring occasionally, until the caramel is light brown and registers 300° on a candy thermometer, 10-15 minutes.
- Remove from the heat and carefully stir in the baking soda. The mixture will bubble.
- Stir in the pumpkin seeds, then immediately scrape the brittle onto the same baking sheet. Using the back of a large spoon (oil it lightly if it sticks), spread the brittle into a thin, even layer. Sprinkle with salt. Let cool completely, about 30 minutes.
- Break the brittle into large shards.
*Adapted from Food and Wine