Pumpkin Muffins

Those who have been following my post, know that I have quite a few muffin recipes.    And you know for prior posts that I grow my own pumpkins and use the pumpkin puree in many recipes.  Now that fall is upon us, and pumpkin flavor is everywhere - I thought I would share my easy to make pumpkin muffins.  Everyone loves these, and my great granddaughter, (she's 8), gets so excited when she gets to help make them.  That's how easy they are to make, (no mixer required).  And she begs to lick the spoon and the bowl, (much to my protests).  Here's how I make mine;

You will need:
1 1/2 cup flour
1 teas. baking powder
1 cup pumpkin puree
1/3 cup vegetable oil
2 eggs
1 teas. pumpkin pie spice
1 1/4 cup sugar
1/2 teas. baking soda
1/2 teas salt
For the streusel topping:
1/2 Tabs. sugar
1/2 teas. cinnamon

Preheat the oven to 350 degrees

Line a muffin tin with liners, and spray the liners with baking spray.  (My little one loves to do this job for me).

Note:  you can also omit the liners and just spray the muffin tin.

In a large bowl, sift together the flour and baking powder.  Make sure to mix the items together well. 

(I give this chore to my little one.  Just hand them a fork and let them stir it up well).

Measure the oil and add the eggs.  Then whisk well together.

In a medium bowl whisk together the sugar, baking soda, pumpkin pie spice, and salt. 

(again, another job the little one can do with a fork).

Add in the oil and egg mixture, and stir in.

Add in the pumpkin, and stir in until smooth.

 Pour the pumpkin mixture into the flour and stir just until the flour is combined.  Don't over mix.

Spoon into the muffin tin.

In a small bowl combine the streusel toppings, (1 Tabs. sugar and 1 teas. cinnamon), and mix well.

Spoon over the top of the muffins.

The more topping, the better my grand kids and great granddaughter like them.

Bake in the oven for 25 to 30 minutes until the muffins are done, (a toothpick inserted comes out clean).

Let the muffins cool on a wire rack for 10 minutes before removing from muffin tin.

And enjoy.

I like to have one for breakfast.  But, the rest of the family eat these all day long.  And because we grow our own pumpkin and keep the pumpkin puree in the freezer ready to cook with, we can enjoy these year round.

Grab some pumpkin puree and give these a try.

Enjoy!

No Bake Chocolate Oatmeal Cookies

It's hot outside, and you just want a quick cookie, without heating up the oven.  You also don't want to make several dozen, you just want a couple to satisfy the urge.  Here's just the thing!  A no bake chocolate oatmeal cookie.  It only makes a quick 9 cookies, and if you're watching your sugar, you can substitute the sugar with a sugar substitute, (but sugar taste much better in these cookies).  Let me show how I make them.

You will need:
1/3 cup sugar, (or sugar substitute)
1 large pinch of salt
2 teas. unsweetened cocoa
2 Tabs fat free or low fat milk
1/4 teas vanilla extract
2 Tabs peanut butter, (smooth or crunch)
1/2 cup quick cooking oats
1/4 cup Craisins, (optional)
parchment paper

In a medium microwave safe bowl combine the sugar, cocoa, salt, and milk.  Mix together well.

Microwave on high for 30 seconds.  Stir once.  Continue microwaving for another 30 to 45 seconds until the mixture is boiling.

 Add in the peanut butter and vanilla extract.  Stir until blended well.

 Add in the oatmeal and Craisins, (or you can use raisins).  Stir well to incorporate into the chocolate mixture.

Drop unto parchment paper, using a tablespoon.  Place in the freezer for 15 or 20 minutes until the chocolate sets up.

And you now have a quick, easy, cookie without heating up the kitchen.  

It's just enough to satisfy the urge.  Nice and chocolate flavor, with the oats and sweetened cranberries.

Enjoy !

Cherry Rolls

If you saw last weeks post for Tart Cherry Cobbler, then you know about the wonderful gift from my friend.  I grew up in North Central Ohio, in the middle of Amish and Mennonite county.  My father was a UPS driver, and delivered to many of these families.  He was always bringing home treats from a farmer's wife and recipes.  One of those treats is for these wonderful cherry rolls.  They are like cinnamon rolls, but they do not use a yeast dough, so they only take 1 hour from start to finish.  And they aren't overly sweet to the taste.

You will need:
1 egg
3/4 cup sour cream
2 cups all purpose flour
3/4 teas salt
1/4 teas baking soda
2 1/2 teas baking powder
5 1/2 Tabs. softened butter
2 cups tart cherries (cleaned and pitted)
1/3 cup + 2 Tabs white sugar
1 teas cinnamon
1 teas nutmeg
1/3 cup brown sugar
2 Tabs cornstarch
1 1/2 cup 100 % cherry juice
1 teas almond extract
2 cups powdered confectioners sugar
3 - 4 Tabs milk

In a medium bowl whisk 1 egg

 Add the sour cream, and whisk together.

Add in the flour, salt, baking soda, and baking powder.  Stir together well.

Turn the dough out onto a lightly floured surface.

Lightly pat into a rectangle, this will help you get the rolling started.

Using a rolling pin, roll the dough into a rectangle until it is 1/4 inch thick.

This is what your dough will look like when you get it rolled out.  the dough will be a little sticky still, so make sure you have the surface dusted with flour.

Using 2 Tablespoons of softened butter, lightly spread  it over the top of the dough.

Sprinkle the cleaned and pitted cherries over the top of the buttered dough.

NOTE:  if you don't have fresh tart cherries, you can use canned drained tart cherries, (make sure they are packed in water and not sugar).

Next sprinkle 2 Tablespoons of white sugar over the cherries.

Sprinkle 1 teaspoon of nutmeg over the cherries.

Sprinkle 1 teaspoon of cinnamon over the cherries, sugar, and nutmeg.

Roll up the dough, starting with the long end of the rectangle, (like making a jelly roll).  This is why you want to make sure your work surface has a light sprinkling of flour, (so the sticky dough doesn't stick too much).  Be gentle, so you don't tear the dough.

Once you have the dough rolled up, cut into 9 - 12 pieces, (as desired - depending on the size pan you will be cooking in).

Preheat your oven to 375 degrees

Spray coat a deep sided baking pan with cooking spray.  I like to use a large aluminum pie tin, (cutting the dough into 9 pieces), or a 9 X 13 inch pan, (cutting the dough into 12 smaller pieces).

Place the rolled dough in the prepared pan.

In a small saucepan, add 1/3 cup brown sugar, 1/3 cup white sugar, and 2 Tablespoons cornstarch.  Mix together well.

Whisk in the cherry juice and 1/2 teaspoon of almond extract.

NOTE:  You can find cherry juice in most grocery stores, or you can juice some extra cherries.  If you want the juice from the cherries to be extra red, you can add a couple drops of red food coloring.  If you can't find 100% cherry juice, you can also use a box of Juicy Juice Cherry flavor, (it's pure juice).

Over medium heat, bring the sugar/juice mixture to a boil, stirring constantly.  Boil until the mixture thickens slightly, (this will take about 5 - 10 minutes).

Add 1 12 Tablespoon of softened butter, and mix well.

Pour the mixture over the rolls.  Bake for 25 minutes, (or until just lightly browned).

While the rolls are baking, you can make the icing drizzle mixture..

In a small bowl, add 2 Tablespoon melted butter.

Stir in 2 cups powdered confectioners sugar.

Add in 1/2 teaspoon almond extract, and 3 or 4 Tablespoon of milk.  Stirring after each Tablespoon of milk is added to the sugar mixture.

You want your icing mixture to be of a drizzle consistency.

When the rolls are done, remove from oven, and let cool on baking rack.

Once the rolls are cool, drizzle the icing mixture over the rolls.  And they are ready to serve.

These are great for breakfast, as a dessert, a snack time treat, a great item to serve when guest come over.

And they only take 1 hour to prepare.

Just cover loosely and store in the refrigerator.  They are great heated up for 30 seconds in the microwave, or even eaten cold, or at room temperature.

They have a wonderful cherry flavor, but they are not overly sweet, and the cherries are not too tart to enjoy.

I have always gotten compliments on my cherry rolls.  They are a nice change from the usual cinnamon rolls.

I hope you've been able to find some fresh tart cherries, and can give this wonderful cherry roll recipe a try.

Enjoy !