White chocolate pumpkin muffins!

3 1/2 cups all-purpose flour (could do 1.5 c oats)
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
2.5 cups granulated sugar (could prob do 2)
1 (15 ounce) can 100% pure pumpkin
1 cup canola oil - **1/2 butter 1/2 applesauce**
2/3 cup water
1 teaspoon vanilla extract
4 large eggs
1 cup white chocolate chips

DIRECTIONS:

1. Preheat oven to 350 degrees F. Spray three 9x5 inch loaf pans with cooking spray and set aside.

2. In a medium bowl whisk together the flour, cinnamon, nutmeg, baking soda, and salt. Set aside.

3. In a large bowl, combine sugar, pumpkin, canola oil, water, vanilla, and eggs. Mix until smooth.

MUFFINS: bake in lined pan for 20/21 minutes (fill each with 1/3 c batter - yield 24 large muffins)

4. Slowly blend in flour mixture. Fold in chocolate chips. Evenly divide batter between the three loaf pans.

5. Bake for 60 minutes, or until browned and a toothpick comes out clean. Remove loaves from oven and cool in pans on a wire rack for 15 minutes. With a knife, go around the bread and loosen the loaves. Remove from pan and cool completely before slicing.

*Note-this recipe makes a lot of bread, so be prepared to share or put a loaf in the freezer for later. You can use 2 tablespoons of pumpkin pie spice to replace the cinnamon and nutmeg.

adapted from: http://www.twopeasandtheirpod.com/pumpkin-chocolate-chip-bread/comment-page-2/

Apple Cinnamon Crumb Muffins

Yield: 12 regular size muffinsPrep Time: 5 minutesCook Time: 20 minutes
Spiced apple muffins with a sweet and buttery cinnamon crumb topping. These muffins are easy to make and are great for breakfast or snack time.

ingredients:
2 1/4 cup all-purpose flour*
3/4 cup light brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground all-spice
1 cup buttermilk
1/4 cup canola oil
1 large egg (I used 2)
1 teaspoon vanilla extract
2 cups diced peeled apples (I use Granny Smith)

For the Topping:
1/2 cup light brown sugar
1/3 cup all-purpose flour
1 teaspoon cinnamon
3 tablespoons melted butter

directions:
1. Preheat oven to 375 degrees F. Line a muffin pan with paper liners or spray with cooking spray. Set aside.

2. In a large bowl, whisk together the whole-wheat flour, all-purpose flour, brown sugar, baking soda, salt, cinnamon, and all-spice. In a small bowl, whisk together buttermilk, oil, egg, and vanilla extract. Pour the wet ingredients over the dry ingredients and mix with a wooden spoon or spatula until just combined. Do not over mix. Add in the apples and stir until just combined.

3. To make the crumb topping, in a small bowl, combine brown sugar, flour, cinnamon, and melted butter. Mix with a spoon until crumbly.

3. Fill the prepared muffin pan with muffin batter, filling each cup about 3/4 the way full. Sprinkle each muffin with crumb topping. Bake for 20 minutes, or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean. Let muffins cool to room temperature and serve.

Picture + recipe adapted from: http://www.twopeasandtheirpod.com/apple-cinnamon-crumb-muffins/

Banana Muffins

Pumpkin Gooey Butter Cake

Ingredients


Cake:1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted


Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg



Directions

1. Preheat oven to 350 degrees F.
2. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
3. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
4. Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

Read more at: http://www.foodnetwork.com/recipes/paula-deen/pumpkin-gooey-butter-cakes-recipe/index.html?oc=linkback

Recipe + pictures: Food network

Pineapple Carrot Cake

 
 
I made this for Andrew and Ashley's wedding and it's a pretty well-liked carrot cake.

Ingredients: 

 

1 1/2 cups flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon vanilla
2/3 cup oil
2 eggs
1 cup (packed) finely shredded carrot
1/2 cup crushed pineapple (with juice)

Frosting Ingredients:

3 ounces cream cheese, softened
1 tablespon butter, softened
1 teaspoon vanilla
2 cups sifted powdered sugar
milk, as needed
1/2 cup chopped pecans, optional

Instructions: 

1. To make the cake, sift dry ingredients together in a large bowl.
2. Add wet ingredients and mix on medium speed for 2 minutes.
3. Pour batter into a greased and floured 9x9-inch baking pan.
4. Bake at 350 degrees for 35 minutes or until cake tests done.
5. Cool 10 minutes on wire rack, and then remove from pan. Cover with a clean towel and frost when cool.
6. To make frosting, beat cream cheese, butter, and vanilla until fluffy. Add powdered sugar. Beat, adding a little milk as needed to achieve desired consistency. Sprinkle chopped pecans over the frosted cake, if desired.

Photo + recipe: http://www.tammysrecipes.com/pineapple_carrot_cake_cream_cheese_frosting

Lemon Bars for Mom's Birthday

 

My mom loves lemon bars and Key Lime Pie. I made these a few years ago and they were a hit!

For the crust:

1/2 pound unsalted butter, at room temperature

1/2 cup granulated sugar

2 cups flour

1/8 teaspoon kosher salt

For the filling:

Zest of 5 Meyer lemons (the recipe calls for 1 tablespoon + 1 teaspoon of zest, but I zested all of my lemons. I highly recommend this)

1 2/3 cups granulated sugar

4 extra large eggs at room temperature

2/3 cup freshly squeezed lemon juice

2/3 cup flour, sifted powdered sugar for dusting

1.      Preheat the oven to 350°F. Cream the butter and sugar together until light and fluffy. Combine the flour and salt, and mix into the butter mixture until it just comes together.

2.      Dump the dough onto a floured work surface and gather it into a ball. Flatten the dough and press into a well greased 9x13 inch baking pan creating a 1/2 inch crust

3.      Chill for 20 minutes.

4.      Bake the crust for 15 - 20 minutes, until very slightly browned. Let the crust cool.

5.      Make the filling: zest the lemons and combine with the sugar using your fingertips, until the sugar be comes slightly clumpy and fragrant. Whisk the sugar mixture with the eggs, lemon juice and flour until smooth and shiny.

6.      Pour the curd over the cooled crust and bake for 30-35 minutes, until the filling is set.

7.      Cool to room temperature before sifting the powdered sugar on top. Cut into squares and serve.

Recipe + photo:  http://www.bitesoutoflife.com/2011/04/17/luscious-meyer-lemon-bars

Cranberry Bliss Bars

 

Blondie:
1 1/2 sticks (3/4 cup) butter, cubed
1 1/2 cups light brown sugar
2 eggs
3/4 teaspoon vanilla extract
2 1/4 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon cinnamon
1/2 cup - 1 cup dried cranberries or cherries
1 cup white chocolate chips (or more)

Frosting:
8 oz. cream cheese, softened
1 cup powdered sugar
6 oz. white baking chocolate, melted
1/2 cup dried cranberries, coarsely chopped
1 teaspoon grated orange zest (optional)
 
Blondies:

1. Preheat the oven to 350 degrees.  Grease a 13x9 baking pan.
2. Cream the melted butter and brown sugar.  Once combined, add the eggs and vanilla.
3. In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
4. Slowly add the dry ingredients to the wet mixture.  Stir until combined (an electric mixer is preferred).
5. By hand, stir in the dried cranberries and white chocolate chips.  Pour the batter into the pan.
6. Bake the bars for 18-21 minutes (they should be slightly golden and a toothpick inserted in the center should come out clean).  Allow to cool completely.

Frosting:

1. In a large bowl using an electric mixer, beat the cream cheese and powdered sugar until combined.
2. Gradually add half of the melted chocolate (or in my case- I added all of it, whoops).  Mix until combined.
3. Frost the blondies.  Sprinkle with dried cranberries/cherries.
4. Use the remaining white chocolate to drizzle over the bars.

Recipe + photo:  http://www.the-girl-who-ate-everything.com