Archive for November, 2011

PostHeaderIcon Pumpkin White Chocolate Chip Muffins

Muffins have always been a favorite of mine. However, I seem to go in streaks when I make them. I haven’t made them in what feels like forever but this week I suddenly craved them so I browsed my favorite blogs looking for delicious fall muffins. Well, I found way too many for one person to make in a season but I’m excited to share these muffins with you! They are perfect with a cup of milk or coffee on these beautiful fall days. And, of course, what’s not to love about eating dessert a muffin for breakfast?

The original recipe contained about double the spices that are listed below. I wanted to tame down the spices a bit to showcase the delicious pumpkin and white chocolate chip flavor. Therefore, I halved the spices (I have reflected this change below) and I think all the flavors complimented each other perfectly. These also contain chopped walnuts, which I enjoyed in the recipe but they could easily be omitted and the muffins would be just as delicious.

Audrey really loves to be in the kitchen with me while I cook and bake. She sits in her Bumbo chair and watches my every move, it’s so cute. I either tell her what I’m doing step by step or I play fun kid music and dance and sing while I cook….she usually just stares at me. I’m sure she thinks I’m nuts. :) I love it.

(My baby is exactly 4 months old today. How the heck did that happen?)

Pumpkin White Chocolate Chip Muffins

Ingredients:
1/2 cup of walnuts, chopped
1 2/3 cup all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 cup pumpkin
4 oz (1 stick) unsalted butter
6 oz white chocolate chips

Directions
Preheat the oven to 350˚ F.  Line muffin tins with paper liners.

Combine the flour, sugar, spices, baking soda, baking powder and salt in a medium bowl. Stir briefly to combine.

In a mixing bowl, beat together the eggs, pumpkin, and unsalted butter, about 2 minutes. Add in the chocolate chips and nuts.

With the mixer on low speed, add the dry ingredients and mix just until incorporated. Do not over mix.

Divide the batter between the prepared liners, filling each about two-thirds full.  Bake 18-20 minutes, until a toothpick inserted in the center comes out clean.  Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

-makes approximately 12  muffins-

Source: adapted from Sugared Whisk, originally from Culinary Concoctions of Peabody

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PostHeaderIcon Garlic Rice Pilaf

An alternate title to this post could be “My Favorite Side Dish.” I have been making this garlic rice pilaf for years and I’m surprised I haven’t shared it with you. I think the reason why I haven’t shared it yet is because I can never seem to take a good picture of it. Some things are definitely difficult to photograph, and rice is one of them. I’m not saying this is a “good” picture by any means, but it’s the best I’ve got.

This recipe is absolutely delicious, very easy to make, and makes your home smell heavenly. What’s not to love about that? I usually serve this with island chicken (which is a favorite in our household) and a vegetable. The island chicken cooks at 350° and this dish cooks at 375° so I usually average the temperature to 360° and they both cook perfectly. Make this and your family will thank you.

Garlic Rice Pilaf

Ingredients:
2 Tablespoons butter
3 cloves garlic, minced or pressed
1 cup long-grain white rice
2½ cups chicken broth, divided
½ teaspoon salt
½ teaspoon pepper
Squeeze of lemon juice

Directions:
Preheat the oven to 375° F.  Have ready a covered casserole dish.  In a saucepan or skillet, melt the butter over medium-high heat.  Add the garlic and rice to the pan and cook until both are golden brown, about 3-4 minutes.  Stir in 1 cup of the chicken broth, salt and pepper and bring to a boil.  Pour the mixture into the casserole dish, cover, and bake for 25 minutes.  Stir in the remaining 1½ cups chicken broth and bake, covered, for another 45 minutes.  About 15 minutes before it is finished baking, stir in a squeeze of fresh lemon juice.

Note: This recipe can be doubled without increasing the baking time.

 

Source: Annie’s Eats, originally from What’s Cooking in the Orange Kitchen?

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