Pumpkin Doughnut Muffins

Pumpkin Doughnut Muffins
Everyday Food, November 2010
Makes 12

10 T (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
3 C all-purpose flour (spooned and leveled), plus more for pan
2 1/2 t baking powder
1/4 t baking soda
1 t coarse salt
1/2 t ground nutmeg
1/4 t ground allspice
1/3 C buttermilk
1 1/4 C pure pumpkin puree
3/4 C light-brown sugar
2 large eggs
3/4 C granulated sugar
2 1/2 t ground cinnamon
1/4 C (1/2 stick) unsalted butter, melted

Heat over to 350 degrees. Butter and flour 12 standard muffin cups.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture and beat to combine.

Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.

One Pan Chicken = Awesome

Yesterday, I was looking for an EASY and TASTY dinner option that did not require a trip to the grocery store.  Rachel Ray's "one pan chicken" fit the ticket.

Here's the original recipe. 

Here is what I did to make it "my own"...
Ingredients:
- 3 large boneless chicken breasts
- "Large" teaspoon of minced garlic
- Entire yellow onion (Barry requested more, but I think this was plenty)
- Handful of mini carrots (cut in 1/2) - wish I would have added more
- Handful of celery slices
- 5 yellow potatoes (sliced as Rachel Ray recommended)
- Thyme springs and ground thyme
- Olive oil
- Salt/Peppter

Directions - Just as Rachel recommended:

1. Position a rack in the upper third of the oven and preheat to 425°. Place the chicken in a large roasting pan, rub with 1/2 tablespoon olive oil and season with salt and pepper. Roast for 10 minutes.
2. Meanwhile, in a large bowl, toss the potatoes, carrots and parsnips with the remaining 2 tablespoons olive oil and season with salt and pepper.
3. Place the vegetables around the chicken and scatter 8 thyme sprigs on top. Roast until the vegetables are tender and the chicken juices run clear when a leg is pricked, about 40 minutes. Pick the leaves from the remaining 2 thyme sprigs and sprinkle on top.

This dinner was so easy to make, tasty and on the healthy side of things. A five star meal and one that I'll replicate in the future.

I'll also be checking out more options from Rachel Ray's website.

Halibut with Leeks

I cooked this recipe for Halibut and Leeks from the latest issue of Cooking Light last night. I haven't cooked much with leeks so I didn't know what to expect with them but it was a pleasant surprise that was quick and easy to cook.

Dutch Letter Bars

Dutch letters are a central Iowa specialty and treat. This recipe turns these pastries into a bar. Yum!

Dutch Letter Bars
1 cup butter

1 can almond paste
2 eggs plus 1 egg yolk (reserve egg white)
1½ cups sugar
2 cups flour
2 teaspoons almond extract
½ teaspoon vanilla extract
Sliced almonds
Coarse sugar
Preheat oven to 325 degrees

Melt butter and mix in almond paste. Add in remaining ingredients and blend well. Spread in 9x13 pan. Brush w/ beaten egg white; sprinkle w/ almonds and sugar

Bake for 30 minutes until golden brown

Lemony Orzo-Veggie Salad with Chicken

We tried this Lemony Orzo-Veggie Salad with Chicken from Cooking Light this weekend and it was a nice summery meal.

Photo Courtesy of Cooking Light

Pioneer Woman's Asian Noodle Saiad

I've made The Pioneer Woman's Asian Noodle Salad several times and it is so good. You can substitute whatever you have on hand for veggies and omit anything you don't have. Be warned that it makes a HUGE salad. Seriously HUGE. So unless you are having a gathering, you may want to use half the box of pasta and cut the veggie portions as well.

Photo courtesy of The Pioneer Woman Cooks

Chocolate Nutella Cookies

I made these this weekend and they were delicious!

Chocolate Nutella Cookies Recipe

INGREDIENTS

• 1 1/2 sticks of unsalted butter, room temperature
• 3/4 cup of brown sugar
• 3/4 cup of white sugar
• 1 cup of Nutella
• 1/2 teaspoon of vanilla
• 2 eggs
• 2 cups, plus 2 tablespoons of all-purpose flour
• 1/4 cup of unsweetened cocoa
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup of chocolate chips
• 1/2 cup of chopped hazelnuts

METHOD

1 Preheat oven to 350F. Cream butter in an electric mixer for 3 minutes until light and fluffy. Add the sugars and Nutella and mix well, scraping down the sides of the bowl to ensure even mixing.

2 Add the eggs, one at a time, beating for 30 seconds between each. Add the vanilla and mix for 10 seconds.

3 Sift together the flour, cocoa, salt, and baking soda (do not skip this step as sifting eliminates clumps of cocoa). Mix into the butter mixture on low speed until fully incorporated, scraping down the bottom and sides at least once to ensure even mixing. Fold in the chocolate chips and hazelnuts and refrigerate the dough for ten minutes.

4 Spoon tablespoon-sized drops of dough onto parchment paper lined cookie sheets. Bake at 350F for 10-12 minutes. Allow to cool on the sheets for a minute or two before transferring to a wire rack to finish cooling.

Makes 6 dozen.

Recipe found on Simply Recipes