Pumpkin Nutella Cupcakes

 

At the ripe age of 27, I have yet to take the main responsibility for Thanksgiving dinner.  I have made a side dish or two, but the brunt of responsibility (and the turkey) have yet to come my way (and hoping I have quite a few years before that day comes).

Those that do have this responsibility should be given an award.  All those casseroles... one honking turkey... all hot at the same time with appetizers and pies on either side of the equation to make sure everyone is overly stuffed... big job... big, big job.

If you are in charge, good luck.

 If you are not, turn yourself into a really good guest and make these muffins/ cupcakes.

There is just something about Nutella that makes everything better.

If this looks a little familiar, that is because without the pecan topping and a different pan, you just saw this a few weeks ago in the form of loaves.

The Nutella surprise seems to be even better in cupcake form.  Bite into this oh so ordinary looking pumpkin bread to be met with a perfect pocket of Nutella.  Oh yeah, this is major.

But some occasions just call for the oh so wonderful and portable cupcake... and the pecans just added the perfect crunch to this combo.

Oh heavens you could be such a star at your relative's house when you show up with a plate of these.  Thanksgiving day is decadent... maybe share these for breakfast? Get the morning started right.

Pumpkin Nutella Cupcakes
Ingredients
1 cup granulated sugar
1 cup brown sugar
1 cup vegetable oil
3 large or extra large eggs
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 package instant vanilla pudding mix
1 can (15 ounces) canned pumpkin (not pumpkin pie filling)
Cooking Spray
24 teaspoons of Nutella
1 to 2 cups chopped pecans
Cupcake liners
Step by Step
In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. In a separate bowl, combine flour, baking soda, cinnamon, nutmeg, salt, cloves and pudding mix; add to egg mixture alternately with pumpkin, beating well after each addition.

Preheat oven to 350 degrees F.  Line two 12-cup cupcake pans with cupcake liners. Fill each cup 1/3 full with the pumpkin batter. Place 1 teaspoon of Nutella in the middle of each cup on top of the pumpkin batter. Using a toothpick, swirl each dollop of Nutella slightly into the batter. Top each cup with more batter until they are filled 3/4 full. Top each cupcake with pecans completely covering the batter. Pack the pecans in tight because they will spread out once the batter rises a bit. Bake each pan for 25 minutes. Cool for 20 minutes and then remove from pan and cool completely.

Store in an airtight container for up to five days.

Cinnamon Waffles with Peaches & Cream

Long weekends are good for the soul.

Having a Friday or Monday off transforms the weekend entirely.  Anything that might be on the to do list for Saturday gets taken care of on Friday or bumped to Monday.  I try to stay in bed as long as possible on Saturday and once I do get out of bed, the only goal is to make a special breakfast.

Between the Thanksgiving and Christmas season on the horizon I'm sure hoping you have a long weekend or two and I highly suggest putting those to do lists on hold for a few hours and start out your day with a warm plate of cinnamon waffles.

I have had a pretty wonderful waffle maker ever since it was gifted to me about 5 years ago and it just doesn't make an appearance often enough.  Enter a long weekend and the perfect time to pull this sucker out.  I have a hunch yours is collecting dust too and cold holiday mornings are more than enough reason to pull it out.

There's about a thousand toppings that would make these lovely if peaches and whipped cream isn't your thing.  Good old butter and syrup... perhaps chopped pecans and bananas with a little swirl of honey... maybe a few chocolate chips and powdered sugar... whatever tickles your fancy.

Cinnamon Waffles with Peaches & Cream
Adapted from Allrecipes.com

Ingredients

1 egg yolk
3 tablespoons white sugar
1 1/2 teaspoons vanilla extract
1/4 cup butter, melted
1/4 teaspoon salt

1/2 teaspoon cinnamon
1 1/4 cups + 2 tablespoons self-rising flour
1 cup warm milk
1 egg white

Optional Toppings

1 peach, thinly sliced

Fresh whipped cream, slightly sweetened

Step by Step
In a large bowl, whisk together egg yolks and sugar. Whisk in vanilla extract, butter, salt and cinnamon. Alternately mix in flour and milk until blended well.
In a separate bowl, whisk egg white until it forms soft peaks. Fold egg white into batter with a spatula and let stand for 15 minutes.
Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown and fluffy.  Continue until batter is gone, making sure to use cooking spray between each waffles.  

About the egg whites...

This is what you are looking for with the egg whites.  After a few minutes of whisking an egg white in a clean large bowl, you will get "soft peaks."  

 

You want to gently fold in the egg whites to the rest of the batter.  Mix well but just softly fold them in with a spatula so they stay nice and airy. 

Monster Cookies

 

I could not eat another piece of candy if you shoved it in my mouth.  Seriously.  Don't do it.  I might spit it back up on your shoes.  That would be really awkward if I don't know you.... and probably a little hurtful if I did... and just plain gross no matter what our relationship.

I'm at my limits.  And I have some pretty insane limits when it comes to any form of sugar... preferably peanut butter and chocolate or a good gummy.  Have I told you about the time I was given a pound bag of Swedish Fish for my birthday in high school?  I polished it off on the way to school the next day.

I tingled all day long.  Extreme tingling from my head to my toes...

Cookies?  I can still so totally eat a cookie.  Let's take some leftover Halloween candy and hide it in cookies.  It's kind of like that whole steaming, pureeing and hiding veggies in food so kids don't know.  I bet Jessica Seinfeld will be calling me soon for my secrets on hiding candy in everyday foods.

These cookies are packed with a lot of really great stuff.  A whole jar of creamy peanut butter, a ton of oats and a nice mix of chocolate.  These are so oaty, some might call them a breakfast cookie.  And by some I mean that we served them as a little dessert for breakfast when Mr. Hungry's brother was in town this weekend.  Yep, a monster cookie with a cup of coffee is a pretty sweet combo.

Starting the day with a cookie and a cup of coffee is good for the soul.

A shout out to my mother in law, Suzan who has been making these for ages.  Without you, I would not know the wonderfulness of a monster cookie.
And here are a few extra ideas for hiding more candy...

Got extra Reeses?  You totally need to make these.  Pure goodness.

Got extra Snickers? This couldn't be easier.

Got all kinds of chocolate candy?  Mix it all up in these brownies.  I have yet to find a way to hurt these.

Monster Cookies

Recipe Notes

3 eggs
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 18-ounce jar creamy peanut butter
1 stick unsalted butter, softened
1/2 cup M&M's
1/2 cup chocolate chips
2 teaspoons baking soda
5 cups quick-cooking oatmeal (not instant)

Step by Step

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper.

In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the M&Ms, chocolate chips, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.

To Freeze:  Drop tablespoons of cookie dough onto a parchment paper covered baking sheet, not allowing the dough to touch.  Freeze for an hour or until solid.  Store frozen balls of cookie dough in a resealable plastic bag.  Bake from frozen and simply add a few extra minutes to cooking time when ready to make. 

The Best Biscuits

Oh, good morning.

You look like you could use a biscuit.

Not just any old biscuit... the best darn biscuit I have ever had.  

Now I know it's only Tuesday, but lets start planning a weekend brunch, shall we?
Let me start by telling you these will take you maybe seven minutes longer than busting open one of the cans of biscuits from the grocery.  Seven minutes of extra work for the most amazing homemade goodness you could imagine on a Saturday or Sunday morning.

Why wait?  Let's make your Thursday one to remember.

I am pretty convinced cream is essential to the best baked goods.  I had a hunch when these scones turned out so well and it was definitely confirmed with these biscuits.  A little bit flaky, a little bit creamy... a little bit perfect.

My preferred way of eating... doused in honey.

From my little kitchen to yours... Enjoy. 

The Best Biscuits

Adapted from James Beard’s American Cookery via Smitten Kitchen

Recipe Notes

To make these especially quick in the morning, pre-measure all ingredients into a ziploc bag.  When ready to make, dump dry ingredients in a bowl and add the cream.  

Ingredients

3 tablespoons salted butter, melted
2 cups all-purpose flour, plus more for dusting the surface
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar (optional)
1 1/4 cups heavy cream

parchment paper

honey, jam or butter for serving (optional)

Preheat the oven to 425°F. Line a baking sheet with parchment paper. Melt butter and set aside. In a large bowl, combing two cups flour, baking powder, salt and sugar. Fold in 1 1/4 cups cream. Mix until cream and dry ingredients are just combined.  If the dough is not soft or easily handled, fold in a little bit more cream.

Turn dough onto a floured surface, mound it into a ball and, using your hands, press it to a thickness of about 3/4 inch. Cut into rounds, 2 1/2 inches in diameter. Gather dough scraps and continue to make rounds. Dip entire biscuit into melted butter and arrange on the baking sheet about an inch apart. Bake until edges are golden brown, 12 to 15 minutes. 

To Freeze:  Freeze unbaked, un-dipped biscuits for up to one month.  When ready to bake, dip in melted butter and bake straight from frozen on a parchment paper lined baking sheet.  Add a few additional minutes for baking. 

Makes 10 to 12 biscuits. 

Nutella Swirled Pumpkin Bread

You know that list you have made of all the fallish foods you want to make? You have that right? It's full of apply, pumpkiny, hearty, stick your ribs kind of goodness. You don't have that? Let me help you start one. Here is your first recipe. Oh, you do have one? Well, you are going to need to scooch everything down and make room for this pumpkin bread at the top. If you have the slightest twinkle in your eye for chocolate, this is going to make your day. Two loaves. One to devour out of the oven and one to wrap up and make someone's day. Prasise the Lord for fall weather. Hallelujah for Nutella. Amen. From my little kitchen to yours... Enjoy. Nutella Swirled Pumpkin Bread Adapted from Sing for your Supper Ingredients 1 cup granulated sugar 1 cup brown sugar 1 cup vegetable oil 3 large or extra large eggs 3 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon salt 1/4 teaspoon ground cloves 1 package instant vanilla pudding mix 1 can (15 ounces) canned pumpkin (not pumpkin pie filling) Cooking Spray 8 tablespoons Nutella Step by Step In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. In a separate bowl, combine flour, baking soda, cinnamon, nutmeg, salt, cloves and pudding mix; add to egg mixture alternately with pumpkin, beating well after each addition. Lightly grease two large loaf pans with cooking spray. Fill each of the loaf pans with a quarter of the batter (in total, you will use half the batter). Place 4 tablespoons of the Nutella on top of the pumpkin in each loaf pan. Using a knife, swirl the Nutella around to make streaks of chocolate throughout. Pour the rest of the batter on top, making each pan equal with batter. Bake side by side at 350 degrees for 55-60 minutes or until toothpick inserted near the center comes out with no pumpkin batter. You might have chocolate on your toothpick, but you do not want to have any raw pumpkin batter. Cool for 20 minutes and then remove from pan and cool completely. Store in an airtight container for up to five days. Serves 10-12.

Apple Crumb

Happy fall y'all.

We are getting a tinge of cool breeze down here in Houston, but after the summer we have had, it feels so right to not be sweating when you walk to your car.

We are not exactly in the throws of fall, but this apple crisp seems to do double duty for being a fallish dessert, but still a bit light if you are still in the midst of some 80 degree days.

A layer of soft warm apples topped with an oat, pecan spiced filled topping.  Yes, please.

So good, so easy.  Just do it.  Here's to fall... cheers.  

It would pretty much be a tragedy to not top this sucker with a couple of scoops of vanilla ice cream.

From my little kitchen to yours...Enjoy.

Apple Crisp
Adapted from Dave Lieberman
Filling
4 large Golden Delicious apples (about 3 pounds)
1/4 cup sugar
1 medium sized lemon, juiced
2 tablespoons all purpose flour
1/2 teaspoon ground cinnamon
Topping
1 cup pecans, roughly chopped
1 cup all-purpose flour
1 1/4 cups rolled oats
1/2 cup packed dark brown sugar
1 teaspoon ground cinnamon
Pinch of kosher or sea salt
8 tablespoons (1 stick) unsalted cold butter, cut into small pieces
Vanilla ice cream (optional for serving)
Step by Step
Position an oven rack in the center of the oven and preheat to 350 degrees F.

Lightly grease a 9x13-inch baking dish with cooking spray or butter; set aside. Peel, core, and slice apples into 1/4-inch slices. Place apples in a large mixing bowl and toss with sugar, lemon juice, flour, and cinnamon.  Pour into prepared baking dish, and spread out into an even layer. Set aside.

In another large bowl, mix together the nuts, flour, oats, sugar, cinnamon, and salt for the topping. Using a large fork or your fingers, gently work in the cold butter until pea-sized lumps are formed.

Top apples evenly with mixture and bake until apples are bubbly and topping is golden brown, about 45 minutes, rotating once halfway through cooking. 

This can be made up to a day ahead.  Store tightly wrapped in the refrigerator and bring to room temperature or reheat in the oven for 5 minutes.

Top with vanilla ice cream to serve.

Makes 8 to 10 servings.