Pumpkin Muffins with Maple Glaze

There is nothing better than the feeling of fall in the air. And with that comes PUMPKIN!! 

I try to wait until October 1st each year but this year I broke the code. I decorated my front porch and busted out the canned pumpkin for a fall treat!! 

This recipe is not only delicious but super easy! My kind of recipe!

~recipe~

1 15 ounce can pumpkin purée 

2 eggs

1/2 cup oil

1 cup sugar

1/2 cup dark brown sugar

1/2 tsp salt

1/4 tsp nutmeg

1/4 tsp cloves ground

2 tsp cinnamon

1 tsp baking soda 

2 cups flour 

I dumped all ingredients except the flour in my kitchen aid bowl and turned it on. 

I Mixed well and then I added the flour. 

Mixed just until blended. You never want to over mix the flour. It makes your baked goods tough. 

Then I lined a muffin pan with muffin liners. I did this because I personally do not like hard muffin sides. 

This will keep them soft. I plan on removing them from the papers prior to frosting. 

Bake for 22 minutes at 350 degrees. 

Allow to cool and remove papers. 

Glaze

1.5 cups powdered sugar

2 tbsp milk

1 tsp maple extract

Whisk together. 

It need to be the consistency of glaze. 

Add more sugar if too thin or more milk if too thick. 

Dip the muffin tops in the glaze. 

There you have it!! Go get a cup of coffee!!

Krispy Treats Dipped

Dippin Mamas are back in the kitchen creating fabulous treats for this years Art in the Park. 

The end

Buckeye Bars

I'm in the Monday test kitchen gearing up for Art in the Park 2015. 

I love being creative and changing things up. Offering new options. 

This year I wanted to add a chocolate and peanut butter treat. 

Most people who love chocolate love it combined with peanut butter. 

This was my end result. 

Here is my recipe:

~Buckeye Bars~

1 stick of butter

1 1/2 cups peanut-butter

2 cups powdered sugar

1 tablespoon vanilla. 

Place in mixer and mix until creamy. 

Chocolate recipe~

In saucepan over medium heat melt

3 cups chocolate chips. 

2 tablespoons shortening. 

1/2 cup peanut butter. 

Stir until smooth and remove from heat. 

On parchment lay out graham crackers. 

And brush one side with chocolate. And then scoop peanut butter filling into cracker. Spread it out with a knife. 

Top it with another graham cracker. 

I added a stick to some just to see how they dipped. And it worked out well. 

Less messy. 

Sprinkle with some salted peanuts. 

Really really good.

I think this test day was a success!!

 

Smashed Potatoes by Landon

Landon loves baked potatoes. So, today after school we made smashed potatoes.  Smashed baked potatoes. Baked until crunchy. 

First we boiled these new potatoes until fork tender. Allowed them to cool. 

Then we placed them on parchment and started smashing them. 

Lanny drizzled with olive oil. 

Sprinkled with salt and pepper. 

Placed in oven. 

400 degrees. One hour. Or until brown and crispy. 

These potatoes were AWESOME !!!!!

Compost Cookies. {my version}

I found this recipe on Pinterest and I tweeked it a bit. They are called

Compost Cookies

Sounds like something my mom would make. Haha. 

Crazy amount of ingredient add ins. 

Compost Cookies

2 cups butter

2 eggs

1 cup granulated sugar

1 1/3 cups dark brown sugar packed

2 tbsp corn syrup

1 tsp baking powder

1/2 tsp baking soda

2 tsp salt

1 tbsp vanilla 

2 2/3 cups bread flour

2/3 cups rolled oats

1 tbsp ground coffee

2 cups mini pretzels

3 cups crushed potato chips

1 cup frosted flakes

2 cups peanut butter chips

1 1/2 cups mini chocolate chips

This dough needs some chill time prior to baking. A couple of hours. 

Start by blending the butter and sugars. 

Next add eggs. 

Blend until incorporated. 

Add vanilla and Karo syrup. 

Then add the powder and soda and salt. 

Mix in flour only blending until incorporated. 

Next the oats, coffee, cornflakes, Choc an peanutbutter chips go in. 

Blend it up. 

Then add the chips and pretzels. 

Crunch crunch. Blend it in good. 

Refrigerate dough until cold for at least 2 hours or more. 

Preheat oven to 350 degrees

After it chills scoop onto cookie sheet with cookie scoop. 

Smash the rounded tops down a bit. 

Bake for 13-14 minutes. Allow to cool before eating. 

They tend to fall apart while warm. But go for it if you must. 

Yummy. Sweet. Salty. Crunchy. Chewy. Perfect. Enjoy!!

Panko Brussel Sprouts. {OMGoodness}

I can't even tell you how delicious these are. And easy. 

If you love Brussel sprouts. You will LOVE these. 

Ingredients

A big bag of brussel sprouts. Washed. Stemmed and quartered. 

4 chopped green onions. 

Chopped cooked bacon. I used the already cooked bacon. About 4 pieces. 

Olive oil

Salt

Pepper

Garlic powder

Seasoned Panko crumbs

To start

Chop everything 

Put it in a large hot skillet drizzled with olive oil. 

Add salt, pepper, garlic powder. 

Toss the veggies around in pan until soft and caramelized. Browned. 

Add a bit more olive oil. 

And then sprinkle the Panko crumbs. About 1.5 cups. 

Stir and toss. For just a few minutes. 

Serve!

Yumm

Rustic Peach Hand Pie

I love pie!! Most of all I love crust!! 

This pie has more crust than filling. 

And you don't even use a pie pan. 

Recipe~ 

One pillsbury pie crust from refrigerator section

3 peaches peeled and diced. 

2 tbsp flour

1/2 cup dark brown sugar

1tbsp cinnamon

Line cookie sheet with parchment paper. 

Place one of the crusts on cookie sheet. 

In large bowl. 

Add peaches. 

Dust with flour. 

Add sugar and cinnamon. Mix gently. 

Dump in the middle of crust. 

Place second crust over the peaches. 

Roll sides and pinch to make edges. 

Brush crust with milk. 

Sprinkle with sugar. 

Cut slits in top of crust. 

Bake for 40 minutes. In a 400 degree preheated oven. 

Until brown and bubbling. 

Move to cooling rack. 

Enjoy.