|White Chocolate Pretzel Turtles|
Saturday, October 29, 2016
|Pumpkin pudding with a ginger cookie on the side|
2 T cornstarch
1/2 cup brown sugar
1-3/4 cup milk (I used 1%)
2/3 cup pumpkin, I used canned organic pumpkin
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp allspice
1/8 tsp ground ginger
1 pinch ground cloves
1 pinch salt
1 tsp vanilla extract
- Whisk brown sugar and cornstarch in a medium pan.
- Set burner on medium heat.
- Whisk milk and egg then gradually add to the above mixture.
- Continue whisking the mixture until it boils, it'll take a few minutes.
- Boil for 1 minute and keep whisking.
- Remove from heat and whisk in the pumpkin, spices and vanilla.
- Place pan on burner over low heat.
- Whisk for another 2 minutes.
- Pour the pudding into 6 saucers or ice cream dishes.
- Place plastic wrap over the top of the pudding and refrigerate until cold.
- Place a ginger cookie or two in the pudding or crumble them over the top if you like a little crunch.
- Top it off with a dollop of whipped cream before serving!
- Makes 6 servings.
Love and peace,
Wednesday, October 19, 2016
|Moist Greek Yogurt Bundt Cake|
We are always looking for a yummy new cake recipe and this cake is awesome! It is moist and tasty and a hit with the taste testers!
1/2 c softened butter
3 c sugar
1/2 tsp almond extract
1/2 tsp vanilla extract
1 1/2 c non-fat Greek yogurt, plain
3 c flour
1/2 tsp salt
1/4 tsp baking soda
- In a large bowl, mix sugar, butter and yogurt together.
- Add eggs one at a time.
- Stir in extracts.
- Add dry ingredients and stir until everything is mixed together but don't over-mix.
- Pour the batter into a greased bundt pan, smooth the top if needed with a spatula.
- Bake in a preheated oven at 325F for 50-60 minutes. I use a toothpick to check the cake, if it comes out clean, your cake is done.
- Remove the cake from the oven and place the pan on a cooling rack for about 10 minutes, then tip the pan over and place your cake on the cooling rack.
- Serving sizes can range up to 16 slices, depending how thick you like them.
- We like sliced strawberries and whipped cream with ours or just eat it plain.
Labels: Cakes and Cupcakes
Sunday, October 02, 2016
|Delicious Pumpkin Muffins|
Fall is here and the yummy spicy flavors are everywhere! Making one of my favorite pumpkin muffin recipes was at the top of my list today. It's easy to make and you probably have most or all of the ingredients on hand. I like this recipe because I replaced the oil with Greek yogurt so it's healthier than my old recipe but still makes great pumpkin muffins!
1 c canned pumpkin
2/3 c Greek yogurt
2/3 c sugar
2/3 c milk
1/2 tsp vanilla
2 c flour
1 Tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1/4 tsp ground ginger
- Don't use a mixer for this recipe, I would recommend a wooden spoon or spatula.
- Mix the first 6 ingredients in a bowl and set aside.
- Next whisk together the dry ingredients (starting with the flour) in another bowl.
- Add the first mixture to the dry ingredients and mix together until combined.
- Don't over-mix your batter or your muffins won't be fluffy and light.
- I use cupcake liners in my muffin tins and spray them with cooking spray.
- Using an ice cream scoop, place one scoop of batter per muffin tin.
- Bake at 350F (in a preheated oven) for 15-20 minutes or until muffin tops spring back when you touch the top of them or use a tester.
- Remove from the oven and place pan on a cooling rack for about 10 minutes.
- Remove the muffins from the pan and place on the cooling rack.
- Store in an airtight container.
- Makes 16 muffins.
Love and peace,