Saturday, November 28, 2009

Pumpkin Butterscotch Blondies

These blondies are possibly my favorite recipe I've made this season. They are soft and cake-like with lots of pumpkin flavor. The white chocolate chips and butterscotch chips make them extra yummy and should not be left out! I baked the bars for 35 minutes and made the mistake of not doing the toothpick test to check for doneness. I would consider these slightly under-baked as you can see in the photo, but I prefer that to being over-baked, so I was still happy with the result.

Source: Martha Stewart

2 cups all-purpose flour
1 tbsp. pumpkin pie spice
1 tsp. baking soda
¾ tsp. salt
16 tbsp. unsalted butter, at room temperature
1¼ cups granulated sugar (or brown sugar)
1 large egg
2 tsp. vanilla extract
1 cup pumpkin puree
1 cup white chocolate chips
1 cup butterscotch chips
½ cup chopped, toasted nuts (optional)

Preheat the oven to 350° F. Line a 9×13-inch baking dish with foil. In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt. Stir together and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined. Mix in the pumpkin puree. With the mixer on low speed add the dry ingredients and mix just until incorporated. Fold in the white chocolate and butterscotch chips (and nuts, if using) with a rubber spatula.

Spread the batter evenly into the prepared pan. Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few crumbs, about 35-40 minutes. Transfer the pan to a wire rack and let cool completely before cutting.

To serve, lift the cake from the pan using the foil and transfer to a cutting board. Peel off the foil and using a sharp knife, cut into 24 squares.

Friday, November 27, 2009

Black Bean & Corn Dip

Next time you need a quick appetizer or side for a mexican meal - try this! It's simple and quick to throw together and the corn, spices, and green chiles add great flavor. I'd make this again with some hotter peppers to kick it up a bit.

Source: Delish

1 Tbsp olive oil
15 oz. can black beans, drained
1/2 cup corn kernels, removed from the cob
1/2 cup diced onion
2 cloves garlic, minced
1 tsp cumin
1/2 tsp chili powder
2 Tbsp diced green chiles
1/2 cup (2 oz.) shredded Monterrey Jack Cheese with Jalapenos, or more as desired

Preheat oven to 375°F. Add oil to skillet over medium heat. Saute onions. Add garlic, green chiles, cumin, chili powder and saute for 2-3 minutes until garlic is fragrent. Add black beans and saute another 3-4 minutes. Using a potato masher, coarsley mash the beans (I prefer only about half to be mashed for consistency). Add corn, saute another 2-3 minutes. Transfer skillet contents to a baking dish. Top with shredded cheese and back at 375°F for 15 minutes, or until cheese is bubbly and lightly browned. Serve hot.

Wednesday, November 18, 2009

Pumpkin Cream Cupcakes

Hello? Anyone still with me? I realize it has been months since I've posted an update, but I'm back now. I've had my baby girl - here she is - Caitlin Elise!

I'm still cooking, but not so good at photographing & posting what I'm making on my blog. I'll try harder to post more regularly. I've been reading other blogs all along, so I have been saving recipes to try and I'll admit, most of them are sweets.

No time to waste now. On with the post, before Caitlin wakes up!

I made some pumpkin cookies and brownies not long ago and had some leftover pumpkin to use. I needed a recipe that called for 1 cup of pumpkin. I chose these cupcakes and they turned out great. I threw in a really ripe banana, too - just because we had it and I didn't want to throw it away. The cupcakes are really soft and moist, not overly pumpkin-y, and they don't need frosting (yay, saved me more time).

Source: My Baking Heart

1 pkg spiced cake mix
1 pkg (3.4 oz) jello vanilla instant pudding
1 cup canned pumpkin
1 pkg (8 oz) cream cheese, softened
1/4 cup sugar (or 2 tbsp Splenda for Baking)
1 egg

Heat oven to 350 degrees F. Prepare cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon batter into 24 paper-lined muffin cups.

Beat cream cheese with mixer until creamy. Blend in sugar and egg; spoon over batter. Swirl gently with small spoon.

Bake 18-21 minutes or until toothpick inserted in centers comes out clean. Cool before serving.

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