Friday, September 26, 2014

Fall Friday Five

1. What’s your best homemade treat? Is it worth all the effort? (It doesn’t have to be something canned. ) Really anything pumpkin..pumpkin pancakes, Pumpkin Spice Latte, Pumkin Streusel Muffins (YUM!!!)

2. At our house, applesauce and football are the harbingers of fall. What are they at your house? Again anything Pumpkin, the return of my fave tv shows, college football; Nebraska football as a matter of fact. GO BIG RED!!!

3. Someone gave me an “automatic” apple peeler from one of those home cooking product shows. (It doesn’t work all that great.) What’s one kitchen contraption or tool you’d gladly trade me for it? Hmmm...I cant think of anything.

4. Whose the best chef in your home? Why? Me since its only me! :P

5. Cider, apple juice, or hard cider? Discuss.  Actually all of these! Hot Cider on a cold day is fantastic. And I love hard cider. Its usually my drink of choice.

BONUS: Recipes! You know we love ‘em!

Pumpkin Streusel Muffins: (Thanks to my friend Sarah at EveryDayHoly for this recipe several years ago)
INGREDIENTS:
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (15-ounce) can pumpkin puree
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs
  • 2 teaspoons vanilla extract
For the cinnamon streusel topping:
  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar
  • 2 teaspoons cinnamon
  • 2 tablespoons unsalted butter, cut into bits
For the glaze:
  • 1/2 cup confectioners’ sugar
  • 1 tablespoon unsalted butter, melted
  • 1-2 tablespoons milk
DIRECTIONS:
Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
To make the streusel topping, combine flour, sugar and cinnamon in a small bowl. Add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
In a large bowl, combine flour, sugar, cinnamon, ginger, nutmeg, baking powder, baking soda and salt.
In a large glass measuring cup or another bowl, whisk together pumpkin puree, butter, eggs and vanilla.
Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
Scoop the batter evenly into the muffin tray. Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter.
Place into oven and bake for 16-18 minutes, or until a tester inserted in the center comes out clean.
To make the glaze, combine confectioners’ sugar, butter and milk. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed.
When the muffins are done, cool for 10 minutes and drizzle the glaze on each muffin.
Allow glaze to set before serving.

1 comment:

  1. Ah yes...pumpkin in any way, shape, or form. It smells so wonderful as it is baking.

    I just moved from the Big Red State...lived there for a little over 20 years. My blood still runs K-State purple! :-)

    ~~Elaine

    ReplyDelete

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