Tuesday, November 20, 2012

Pumpkin Cupcakes

Pumpkin Cupcakes
Yield: 22-24 regular cupcakes
1 cup of vegetable oil
1 can of Pumpkin puree (I used Libby's)
4 large eggs
1 teaspoon vanilla extract
2 cups of granulated sugar
2 cups of all purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon pumpkin pie spice
1 teaspoon ginger
1. In your Kitchen Aid Mixer, fitted with the whisk attachment, add your eggs and oil. Mix well.
2. Add in your Pumpkin puree, vanilla, and all your spices. Mix well.
3. Add your sugar and mix well.
4. In a separate bowl, mix together your flour, salt, baking soda, and baking powder. Add your flour mixture slowly to your pumpkin mixture on low.
5. Line your muffin tins with cupcake liners and scoop out your batter with a 1/4 measuring cup. Add only 1/4 cup to each regular sized muffin tin.
6. Bake your cupcakes at 350 F for 20-22 minutes. Let cool before frosting with Cream Cheese Frosting.


I made this recipe up last night and I think they were a success! I made them for my son's Thanksgiving Feast at his Preschool today and all the little ones gobbled them up! I topped the cupcakes with my homemade Cream Cheese Frosting and some Wilton orange sprinkles and pumpkins I picked up at AC Moore this morning. There are four cupcakes left over that I have hidden in the back of my fridge and I am trying my hardest not to eat them!

Thursday, November 15, 2012

Homemade Chocolate Ice Cream

For those of you who have been following along my food journey, and for those that know me, know that the only chocolate I use is Ghirardelli. The other night I decided to take what I had in the pantry and in the fridge and turn it into ice cream. Oh MMM Gee! It turned out to be the best chocolate ice cream I have ever had! It is a small quantity, but large in flavor so you only need a little bit! I just made the recipe up as I was going along and thankfully things went smoothly!


1 1/2 cups whole milk
2 cups heavy cream
3/4 cup sugar
1 tablespoon Vanilla Extract
1 cup Ghirardelli Ground Chocolate
1/2 cup Ghirardelli Unsweetened Cocoa

I didn't end up using the Ghirardelli bar pictured
1.  In a medium saucepan, add your milk, cream, and vanilla. Let simmer on Low-Med for 15 minutes.

2. Add your sugar, chocolate, and cocoa.

3. Mix well with your immersion blender. If you don't have an immersion blender than dump into your food processor and then add back to your pot when blended.

4. Let your mixture simmer on Low-Med for another 20 minutes until it has thickened.

5. Let your mixture cool and then refrigerate over night.
6. The next day, turn on your Cuisinart Ice Cream maker and add your chocolate mixture to it. Let it run for 20-25 minutes.

7. Your mixture should like this when finished. Serve immediately or store in a freezer safe container and enjoy late! :)

Thursday, November 8, 2012

Homemade Apple Sauce

Homemade Apple Sauce
Yield: 10-12 cups


1 bag of Granny Smith Apples
1 bag of Gala or Honeycrisp Apples
1-2 tsp Cinnamon
1 pinch salt
1/4 cup of lemon juice
1 cup of water
1/4 cup of sugar if you want to add sweetener


1. Peel and core all your apples. I bought a $20 apple peeler and corer from Bed Bath and Beyond (this one) three years ago and it is still going strong. Place all your apples in your Slow Cooker and it should be full to the brim with apples.

2. With your fingers, separate your apple slices and make sure there are no seeds hiding.
3. Sprinkle the cinnamon and salt across your apple slices.

4. Drizzle your lemon juice and water all over your apples.
5. If you choose to add sugar, do so now. I don't add sugar to my apple sauce.
6. Put the lid on your Slow Cooker and cook for 5 hours on low. Stir occasionally.
7. Enjoy your yummy homemade apple sauce served warm or chilled! Enjoy!

My 7 month old daughter chowing down on the apple sauce that I made for her!

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