This is a great recipe for this time of year. I made these last night and they are already gone. I HAD to get them out of the house and bring them to work with me or my husband and I would have devoured them! My son would not touch them. Too strange for me considering he loves pumpkin pie. Go try and figure out a teenager. Impossible!!! These come courtesy of CookingClub.
1 cup plus 2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon salt
Dash ground cloves
1 cup packed brown sugar
3/4 cup canned pure pumpkin
1/2 cup canola oil
3 oz. cream cheese, softened
1/4 cup unsalted butter, softened
1 1/4 cups powdered sugar
1 to 2 tablespoons pure grade B maple syrup*
1. Heat oven to 350°F. Line 1 (12-cup) muffin pan with baking cups.
2. In large bowl, whisk together flour, cinnamon, baking soda, ginger, salt and cloves. Whisk in brown sugar. Whisk in pumpkin, eggs and oil until smooth. Fill baking cups two-thirds full. Bake 20 to 25 minutes or until centers spring back when touched and toothpick inserted in center comes out clean. Remove cupcakes from muffin pan; cool completely on wire rack.
3. Meanwhile, in medium bowl, beat cream cheese and butter at medium speed until smooth. Slowly add powdered sugar, beating until smooth. Add 1 tablespoon of the maple syrup; beat at medium-low speed until smooth and creamy, occasionally scraping down sides of bowl. Add additional maple syrup, if necessary, until frosting is of spreadable consistency. Frost each cupcake with frosting.
Wednesday, November 28, 2012
Thursday, November 15, 2012
16 Tablespoons (that's 2 sticks) unsalted butter, softened to room temp. and cut into 16 pieces
2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking Soda
1 1/2 teaspoons vanilla extract
12 oz bag of chocolate chips (I added some white chocolate chips since I didn't have enough dark ones)
Monday, November 12, 2012
1 lb sausage (I used sweet Italian)
1 can (14.5 oz) petite diced tomatoes
2 cans (15 oz.) cannellini beans, drained
1 large tomato (chopped)
1 large pepper (chopped)
2 T minced garlic
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. ground fennel
1 1/4 cup chicken stock
4 cups chopped kale leaves (I used much more than this)
freshly-grated Parmesan cheese, for serving (optional)
Heat the oil in a large heavy frying pan, add sausages, with casings removed and cook until browned.
While sausage cooks, dump the two cans of cannellini beans into a colander placed in the sink and rinse well with cold water (until no more foam appears.) Let beans drain well.
Put sausage, drained beans, tomatoes with juice, garlic, dried basil, dried oregano, ground fennel, and chicken stock into the slow cooker and stir gently. Let cook for about 2 1/2 hours on high or 5 hours on low.
Add kale to pot to cook for the last 1/2 hour. Serve with some parmesan cheese, if desired.