pumpkin doughnut muffins

I told myself that I wouldn't post another pumpkin recipe this year.  Then I tasted these moist morsels of pumpkin perfection and  I simply couldn't resist sharing!


  I can boldly testify to their goodness because I was not the main chef on this one.  I assisted Emily's mom, the incredible Tammy Circeo, with this recipe from Martha's Everyday Food Magazine. After this discovery, I think subscribing next year is a financial decision in need of no justification.

These cake-like muffins with a cinnamon, sugar-coated, doughnut exterior are now on my annual must-make list. This time of year is busy and generally feels rather rushed.  With all the office parties and family gatherings, who has time to call grandma and wait while she looks for a recipe that you may or may not have all the ingredients for?  Do yourself (and your co-workers and relatives) a favor! Save this recipe into your cooking files.  It will take about an hour to create these comforting, fall-flavored, doughnut muffins.  Trust me,it's worth it.

You Will Need:

· 10 Tablespoons (1 ¼ sticks) unsalted, room temperature

· 3 cups all-purpose flour

· 2 ½ teaspoons baking powder

· ¼ teaspoon baking soda

· 1 teaspoon coarse salt

· ½ teaspoon ground nutmeg

· ¼ teaspoon ground allspice

· ⅓ cup buttermilk

· 1 ¼ cups pure pumpkin purée

· ¾ cup light-brown sugar

· 2 large eggs

For the sugar coating: 

· ¾ cup granulated sugar

· 2 ½ teaspoons ground cinnamon

· ¼ cup unsalted butter, melted

What to Do:

1. Preheat oven to 350°F. Butter and flour 24 standard muffin cups. (The original recipe said to prepare 12, but I ended up with 24 muffins!)

2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice.

3. In a small bowl, whisk together the buttermilk and the pumpkin purée. 

4. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down the bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions of the pumpkin mixture, and beat

to combine, scraping the bowl as needed.

6. Spoon about ⅓ cup of batter into each muffin cup and bake until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes. 

7. Meanwhile, mix the sugar and cinnamon. Remove the muffins from the oven and allow to cool in the pans on a wire rack for 10 minutes. Melt the butter. 

8. Working with one muffin at a time, coat them in melted butter (either brush it or dip it), then toss in the sugar mixture. Let the muffins cool completely on a wire rack.  

Thanksgiving

Turkey Time.

How are you spicing up your leftovers?  Turkey soup or the classic sandwich?

oatmeal cookies

Taking a bite from a homemade cookie reminds me of the first day of school. It takes me from my studio in Seattle to my mom's kitchen in California.  I'm brought back to an afternoon in my childhood (that I took for granted because it was just a Tuesday).  I taste the same sweetness and I now know the specialness of it all.  Mom was telling us she loved us by having warm cookies waiting when we got home.  

I love that our senses have the power to evoke memories.  We can taste something familiar and it takes us to another time.  We can feel what we felt.  We can be where we were.  These oatmeal cookies took me home.  To me, their taste is a reminder of love.

(A big thanks to Em for baking the love and sharing it with me!)

Turn on your oven to 350 and start mixing.  Put the cookies in and give someone a call.  Tell that person how thankful you are that he/she is in your life.  Take out the cookies and let them cool.  Eat & cherish the memory it brings.

What You Need:

1 cup margarine, softened

1 ¼ cup firmly packed brown sugar

½ cup granulated sugar

2 eggs

2 tablespoons milk

2 teaspoons vanilla

1 ¾ cup all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

2 ½ cups oats

1 teaspoon cinnamon

¼ teaspoon nutmeg

What to Do:

1.  Beat margarine and sugar until creamy.

2.  Add eggs, milk and vanilla and beat well.

3.  Add flour, baking soda, salt, oats, cinnamon, and nutmeg and mix well.

4.  Drop by rounded teaspoonfuls onto greased cookie sheet.  Bake 9-10 minutes. Cool one minute on cookie sheet; remove to wire rack.  Cool completely and then enjoy!

Share them with someone special!

apple-walnut bundt cake

"It tastes like fall!" 

That was the conclusion we came to after eating half the bundt. We  then gave the rest of the cake away because it was too dangerous to keep in the kitchen.  And by dangerous, I mean dang delicious.

Who thought of combining apples and walnuts? Genius, I tell ya!

The apples keep the cake moist and the walnuts add some tasty texture.  

This was my first time eating bundt cake,

but the caramelized apples made certain that it won't be my last! 

Active time: 40 minutes

Total time: 2 hours 30 minutes

(Recipe from Martha Stewart)

You Will Need:

FOR THE CARAMELIZED APPLES

1/3 cup granulated sugar

1 tablespoon water

3 tart green apples, such as Granny Smith, cored, peeled, and cut into 1-inch chunks [I suggest smaller.]

FOR THE CAKE

2 sticks unsalted butter, room temperature, plus more for pan

3 cups all-purpose flour, plus more for pan

2-1/2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon ground cinnamon

3/4 teaspoon freshly grated nutmeg

3/4 teaspoon ground ginger

coarse salt

1-3/4 cups packed light-brown sugar

3 large eggs

1/2 cup whole milk

3/4 cup chopped toasted walnuts

FOR THE GLAZE

1-1/2 cups confectioners' sugar, sifted

3 tablespoons apple cider

What to Do:

1. Make the caramelized apples: Cook granulated sugar and water in a medium saucepan over medium-high heat, without stirring, until sugar caramelizes, about 4 minutes. Reduce heat to low. Stir in apples. Cook, covered, until softened, about 6 minutes. (Emily says false! They took a wee bit longer than 6 min. to soften). Slightly mash apples with a fork until broken down but still chunky. Continue to cook, uncovered, stirring, until liquid evaporates, about 5 minutes. Let cool completely.

2. Make the cake- Preheat oven to 350. Butter a 10-inch Bundt pan.  Dust with flour, tapping out excess. Sift flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and 1 teaspoon salt into medium bowl.

3. Beat butter and brown sugar with a mixer (or a very strong arm) on high speed until pale and fluffy, about 4 minutes. Add eggs, one at a time. Reduce speed to low, and add in flour mixture in three additions, alternating with milk, beginning and ending with flour. Mix in caramelized apples and the walnuts.

4. Transfer batter to pan. Bake until cake is deep golden brown and a toothpick inserted into the center comes out clean, about 50 minutes. Let cake cool in pan set on a wire rack for 10 minutes. Turn cake out onto rack and let cool completely.

5. Once cake is cool, make the glaze: Whisk together confectioners' sugar and cider. Drizzle over top of cake, letting it drip down the sides.

[Storage- Can be stood at room temperature for up to three days]