Saturday, November 8, 2014

Pumpkin Muffins


Fall has arrived. We turned the clocks back, the sun is low on the horizon, and all the good movies are starting to show up in theaters. Even though the weather in northern California hasn’t turned cooler, it is definitely fall.

Do you know how else I can tell it’s fall? I am craving pumpkin! I want pumpkin pie, pumpkin cake, pumpkin scones, pumpkin cinnamon rolls and pumpkin muffins. Most baked goods taste better with pumpkin in them. Okay that may be a bit of an overstatement, but I’ll blame fall.

I’ve made these pumpkin muffins a couple of times, and as much as I love the pumpkin in them, it’s the streusel topping that make these muffins so good. Muffin tops (you know, the ones actually on top of muffins) are my favorite part of the muffin, and the streusel on the top of these adds an extra cinnamon and sugar crunch to my favorite part of the muffin.

This recipe makes quite a few muffins, but they are great to share so bake away!

Pumpkin Muffins with Streusel Topping
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon pumpkin pie spice
1 14 ounce can pumpkin puree
1 ½ cup granulated sugar
2 eggs, lightly beaten
2/3 cup butter, melted

Topping
2/3 cup packed brown sugar
¼ cup all-purpose flour
¼ cup ground cinnamon
1/8 teaspoon freshly grated nutmeg
2 tablespoons butter

Preheat the oven to 375° and lightly grease 20 muffin cups. In a large bowl mix together flour, baking soda, baking powder, salt and pumpkin pie spice. In another bowl mix together pumpkin, sugar, eggs and melted butter. Stir the pumpkin mixture into the flour mixture just until moistened. Don’t over mix. Spoon the batter into the prepared muffin cups.

Prepare the topping. In a small bowl, mix together the brown sugar, flour, cinnamon, nutmeg and butter. Cut in butter until the mixture resembles coarse cornmeal. Sprinkle the topping over the muffin batter. Bake for 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pans for about 5 minutes and then cool on a wire rack or serve warm.

Makes 20 muffins



Sunday, April 20, 2014

Citrus Pull-Apart Bread for Easter 2014

I hope you are having a happy Easter if you celebrate Easter.  We had a delicious brunch after mass this morning.  I served my family's favorite breakfast casserole, Lynn made a fruit salad, and I tried this recipe for Citrus Pull-Apart Bread from Southern Living magazine.

The Citrus Pull-Apart Bread was a big hit.  It reminded me a little bit of monkey bread, but it was very refreshing with all of the citrus zest.  Don't be intimidated by the long detailed instructions.  Read through the recipe first and just go step-by-step, and you will be fine.  I was a little nervous, but once I was doing it, everything made sense.  I know I'm being lazy just giving you a link, but I made the recipe as written, and wanted to share it with you quickly.  Enjoy!




Sunday, February 2, 2014

Super Bowl Snack Countdown Day 5 - Spicy Orange Marmalade Wings

Are you ready for the big game? I’m almost ready. I just need to finish up these wings before I head out to the party I’m attending. I am really excited about Spicy Orange Marmalade Wings. A couple of years ago on our way to drop our daughter off at college in Montana, we stopped to stay the night at Lake Coeur d’Alene in Idaho. The kids were tired and decided to hang out in the room, but Les and I were restless, so we decided to walk to a pub near the hotel.

We ended up at Capones Pub and Grill (of Diners, Drive-ins, and Dives fame). Les and I sat at the bar, chatted with the bartender and asked for recommendations on what to eat and drink. She set us up with a couple of margaritas and suggested the wings. I chose the special wings – Orange Marmalade Wings. I haven’t been able to get these wings out of my head since I had them, and I knew I wanted to try to recreate them. The only problem is I waited too long, and I can’t remember exactly what they tasted like.

So, I ventured out on my own, and created these tasty Spicy Orange Marmalade Wings. The marmalade adds sweetness and my trifecta of spices adds a nice spicy kick. The three different spices each add a different flavor, and together they add a nice complexity to the orange marmalade.

These Spicy Orange Marmalade wings would be great for your next party, just be sure to serve them with a stack of napkins. They are sticky.

Super Bowl Snacks Countdown Day 1 - Reuben Pig in Blankets
Super Bowl Snacks Countdown Day 2 - Mango Salsa
Super Bowl Snacks Countdown Day 3 - Baked Barbeque Wings
Super Bowl Snacks Countdown Day 2 - Mini Chorizo Corn Muffins

Spicy Orange Marmalade Wings
Printable Recipe
2 ½ pounds chicken party wings
1 tablespoon kosher salt
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon ground black pepper
1 teaspoon olive oil
¼ cup chopped red onion
1 serrano pepper, seeded and chopped
¼ teaspoon red pepper flakes
¼ teaspoon salt
1/8 teaspoon cayenne pepper
1 cup orange marmalade

In a small bowl mix together the kosher salt, garlic powder, paprika and black pepper. Pat the party wings dry with a paper towel. Sprinkle the dry rub all over the wings, rubbing some under the skin as well. Cover the wings and refrigerate for at least 6 hours and up to 24 hours.

Preheat the oven to 425°F. Place the chicken skin side up on a wire rack over a baking sheet. Roast chicken wings until the chicken is completely cooked and the skin is crispy, about 35 to 45 minutes.

Meanwhile, heat the olive oil in a large skillet. Add the red onion and Serrano pepper to the skillet, and cook until the onion and pepper are softened. Mix in the red pepper flakes, salt and cayenne to the onion mixture, and add the orange marmalade. Heat until the marmalade has softened and all the ingredients are combined.

Add the cooked wings to the marmalade mixture and toss to completely coat the wings in the mixture. Place the wings on a platter and pour any remaining marmalade into a small dipping bowl. Serve warm. 

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