Thursday, October 21, 2010


"Delicious Autumn! My very soul is wedded to it, and if I were a bird
I would fly about the earth seeking successive autumns."
George Eliot

 I have been having such a good time in the kitchen lately! Infact I have just  been having a good time. I am in love with this weather and want to breathe in every bit of fire red leaves, cool crisp mornings, and delighted little faces as they discover the world of pumpkins. 

I want to share a Pumpkin Spice Muffin recipe with you! The pumpkin and the hint of cinnamon and nutmeg are just too much! But then the cinnamon cream cheese spread is the 'it' of the recipe!

For the muffins:
2 cups flour
3/4 cup sugar
1 Tbsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
1 cup canned pure pumpkin
1/2 cup butter, melted
2 eggs

Combine flour, sugar, baking powder, cinnamon, nutmeg and salt in a large bowl; set aside

In a separate bowl combine pumpkin, melted butter and eggs in a small bowl; stir until well mixed. Stir pumpkin mixture into flour mixture until just combined... 
remember we love texture

Put batter into muffin tins and bake at 400 degrees for 22-23 minutes (My oven has been cooking hot, I ended up only cooking mine for about 18 minutes... don't let them overbake)

1/4 cup sugar
1/2 tsp ground cinnamon
1/4 cup melted butter
Mix sugar and cinnamon together in a small bowl. Melt the butter in a separate bowl. Dip tops of warm muffins in butter and then in cinnamon-sugar mixture.
Don't you love the pumpkiny robe in all of my morning pictures!
Cinnamon Cream Cheese Spread
1 3oz pkg cream cheese, softened
3 Tbsp butter, softened
1 Tbsp (or so) brown sugar
1/4 tsp ground cinnamon
Blend all ingredients until creamy and smooth.

Then... if this wasn't pumpkiny fun enough! The very next morning I used the remaining cinnamon cream mixture. I got a delicious loaf of chunky cinnamon bread from Kneaders. Spread the creamy mixture on one slice and topped with another slice of bread. Dipped them in a mixture of eggs and half-n-half, cooked until all gooey and brown. Of course I topped it with my buttermilk syrup! 

Try it... you'll like it!

Sunday, October 17, 2010

Sunday dinner

We had a family-go-to favorite today. It is so easy and one of those crock pot meals that brings this unexpected happy state, when in the middle of the day, you realize that dinner is prepared! I love crock-pot meals.
Lemon Pepper Chicken
1 pkg frozen chicken breast tenders
2 cans cream of chicken soup
2 cups sour cream
Lemon pepper
Place frozen chicken tenders in your crock pot and sprinkle with Lemon Pepper. 
We love Lemon Pepper so I may do a little more than sprinkle
In a separate bowl combine
cream of chicken soup and 
sour cream.
Once again add Lemon Pepper
I usually let the chicken cook for a few hours and then I add the cream mixture.
Then walk away... and upon your return you have dinner.
I always serve with mashed potatoes because this also provides the yummiest sauce for your potatoes!

Now for dessert!
This whole day was just full of autumn comfort!

Apple Cake with Vanilla Cream Sauce
2 cups sugar
1/2 cup butter, softened
2 eggs
4 apples, peeled and diced small
1 cup nuts (optional)
my family is not a big fan of nuts so I usually leave them out
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
Mix all ingredients together
Bake at 350 for 40-45 minutes
Keep your eye on your cake, and once toothpick comes out clean, it is done!

Vanilla Cream Sauce
Oh my!
3/4 cup butter
1 1/2 cup sugar
1 tsp vanilla
3/4 cup evaporated milk
Combine in a saucepan on the stove
Bring to a boil and stir constantly for a couple of minutes

Prepare your whipped cream and then...

Cake...Sauce...Whipped Cream... Deliciousness!!! 

Monday, October 11, 2010


I love breakfast! I am constantly on an expedition for new breakfast recipes. Right now I am in love with peaches... so combination peaches and breakfast.... what else? Peach Pancakes.
You will need:
1 cup whole wheat flour
3 tsp baking powder
1/4 tsp salt
2 Tbsp packed brown sugar
3/4 cup milk
1 egg
2 Tbsp vegetable oil
1/2 cup fresh peaches, diced (if you don't have fresh peaches, you can sub canned)
Add all dry ingredients in a large mixing bowl
Beat the eggs in a large bowl until fluffy. Whisk all ingredients together, except peaches, just until smooth.
Fold in the diced peaches.
Grease and heat a large skillet or griddle on medium heat.
Pour slightly less that 1/4 cup of batter per pancake onto hot skillet.
Cook until bubbles begin to form on top and pancake is puffed and dry around the edges.
Flip and cook on the other side until golden brown. 
Aren't they pretty, crispy around the edges, peaches peeking through...
Top with sliced peaches and syrup (buttermilk syrup of course!)
Hurry and try them before the peaches are gone....