Cinnamon Sugar Pumpkin Muffin

IMG_1824I don’t think I could be I could be more ready for fall this year!  I love summer but this year was a bit crazy….we remodeled our house and moved in with my parents; we are so thankful they took us in :)   I missed our house and especially my kitchen!  We are back in, still working on part of it, but our kitchen it is full gear and ready to bake.  

I can’t wait for fall weather, holiday gatherings and all that comes this time of year. Pumpkin is overdone in so many ways, but when my kids are asking for pumpkin muffins at Starbucks I figured that was a hint to get baking. 

This is a great recipe, can be made in one bowl and is sooo good!  Enjoy

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Cinnamon Sugar Pumpkin Muffins
Yields 12
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Ingredients
  1. 1 15-ounce can Pumpkin Puree
  2. 1/2 cup Vegetable Oil
  3. 3 Eggs
  4. 1 Cup Granulated Sugar
  5. 1/2 Cup Brown Sugar
  6. 1 1/2 tsp Baking Powder
  7. 3/4 tsp Baking Soda
  8. 3/4 tsp Salt
  9. 1 tsp Ground Cinnamon
  10. 1/2 tsp Ground Ginger
  11. 1/4 tsp Ground Nutmeg
  12. 2 1/4 Cups All Purpose Flour
Topping
  1. 1 Tbsp Granulated Sugar
  2. 1 tsp Ground Cinnamon
Instructions
  1. Preheat oven to 350 degrees F
  2. In a large bowl, whisk together pumpkin puree, oil, eggs and sugar until smooth
  3. Add baking powder, baking soda, salt, cinnamon, ginger, nutmeg and flour to batter and whisk until combined
  4. Scoop batter into lined muffin pan filling each one 3/4 full
  5. In a small bowl combine cinnamon and sugar together
  6. Sprinkle cinnamon sugar mixture over each muffin
  7. Bake for 20-25 minutes
INK foods : In Nanny's Kitchen http://inkfoods.com/
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No Tricks Just Halloween Treats

img_5389I love Halloween, not for the scary and spooky stuff, for the creativity it brings out of everyone.  Starting with costumes,  it is so fun to see my girls coming up with what they want to dress up as.  As a mom it is hard not to want to tell them what they should be or what costume would be the cutest, but really it is the best when they come up with their own ideas.  

Working up Halloween treats in the kitchen is the same, the more creative the better. Halloween is not a serious or elegant holiday so why not be a little crazy and have fun with it.  This year I am focused on treats that you and your kids will enjoy and get their hands a little dirty with.

Black and White Chocolate Bark is a simple treats you and your kids can make together.  With nearly no recipe needed at all, find whatever Halloween candy or salty sweet combination you like and sprinkle over melted dark and white chocolate.img_5391

Candy corn and caramel corn both scream fall and why not combine the two for a delicious snack that you won’t be able to stop eating.  Candy Corn Caramel Crunch combines all of my favorites, popcorn, buttery caramel, roasted peanuts, candy corn and drizzled with chocolate.  Serve in a bowl for your guests or package up for a perfect school treat for friends.img_5317

If you are hosting friends on Halloween Orange Fizz Punch is refreshing before or after trick or treating.  Frozen orange sherbet topped with pineapple juice and lemon lime soda ending with a fizz is decadent and sweet, it can even be dessert! img_5449

Keep Halloween stress free with these three kid and adult friendly recipes that will bring your creative juices out!  

Black and White Chocolate Bark
Serves 8
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Ingredients
  1. 8 ounces Semisweet Chocolate
  2. 8 ounces White Chocolate
  3. Candy Corn
  4. Sixlets
  5. Pretzels
  6. Candy Corn M&M
  7. Peanuts
Instructions
  1. Prepare a baking sheet lined with parchment paper
  2. Melt semisweet chocolate in a double boiler, stirring until chocolate is melted
  3. (remove one ounce of semisweet chocolate and save)
  4. Pour onto a prepared baking sheet and spread to be even and smooth
  5. Allow the semisweet chocolate layer to cool
  6. Melt white chocolate in a double boiler, stirring until chocolate is melted
  7. Pour the white chocolate over the semisweet chocolate layer and spread evenly to cover the semisweet chocolate
  8. While the white chocolate is still melted, drizzle the extra semisweet chocolate in rows onto the white chocolate and take a toothpick to spread the semisweet chocolate through the white chocolate
  9. Immediately sprinkle the toppings; candy corn, sixlets, pretzels, M&M’s and peanuts over the white and dark chocolate.
  10. Allow the bark to cool completely, approximately 1 hour, before breaking it into pieces
  11. Package for gifts or store in the refrigerator until ready to serve
INK foods : In Nanny's Kitchen http://inkfoods.com/
Candy Corn Caramel Crunch
Serves 8
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Ingredients
  1. 1/2 Cup Unsalted Butter
  2. 1 Cup Light Brown Sugar
  3. 1/4 Cup Light Corn Syrup
  4. 1 tsp Salt
  5. 1/4 tsp Baking Soda
  6. 8 Cups Popcorn, Popped
  7. 1 Cup Candy Corn
  8. 1/2 Cup Unsalted Peanuts
  9. 1 Cup Semi Sweet Chocolate, melted
Instructions
  1. Preheat oven to 300 degrees F
  2. Prepare a baking sheet lined with parchment paper
  3. In a large Saucepan, melt butter completely
  4. Stir in light brown sugar and light corn syrup and stir until fully combined
  5. Bring butter mixture to a rolling boil and boil for 5 minutes without stirring the caramel mixture
  6. Continue cooking for 5-8 minutes or until the mixture comes to a desired caramel color
  7. Turn the heat off and stir in the salt and baking soda
  8. Slowly pour in the popped popcorn and peanuts and toss until completely coated
  9. Spread the caramel corn onto a sheet pan 
Bake for 15 minutes until the caramel becomes a deep amber color
  10. Remove the sheet pan from the oven and immediately sprinkle with candy corn and drizzle with semi sweet chocolate
  11. Once the caramel corn has cooled, break the pieces into small chucks
  12. Package the candy corn caramel crunch for gifts or store in an air tight container
INK foods : In Nanny's Kitchen http://inkfoods.com/
Orange Fizz Punch
Serves 8
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Ingredients
  1. 1 quart Orange Sherbet
  2. 1 Can (46 ounces) Pineapple Juice
  3. 2 Cups Orange Juice
  4. 1 Liters Lemon Lime Soda
  5. Garnish: Halloween Sprinkles
Instructions
  1. In a large punch bowl, combine pineapple juice, orange juice and lemon lime soda
  2. Right before you are ready to serve add orange sherbet to the punch bowl
  3. Serve the punch in individual glasses and top it off with a splash of lemon lime soda to create the fizz!
  4. Garnish with halloween sprinkles and a straw
INK foods : In Nanny's Kitchen http://inkfoods.com/

Mini Pumpkin Spice Muffins

img_5186It’s fall ya’ll!!! and pumpkin season…yahoo!  

There are many things as a family we love this time of year but I got so excited when Sophie, my oldest daughter, told me her “tastebuds” love pumpkin muffins :) because so do mine.

These mini pumpkin muffins are the perfect amount of spice with a soft cream cheese glaze on top and can be served for breakfast or sneak them in a lunch box for an afternoon surprise.

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Mini Pumpkin Spice Muffins
Yields 36
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Ingredients
  1. 1 1/2 cups sugar
  2. 1/2 cup vegetable oil
  3. 2 eggs
  4. 1/3 cup water
  5. 7 ounces pumpkin puree
  6. 2 tsp ground cinnamon
  7. 1 tsp ground ginger
  8. 1/2 tsp allspice
  9. 1 3/4 cups all purpose flour
  10. 1 tsp baking soda
  11. 1/4 tsp baking powder
  12. 1/2 tsp salt
Instructions
  1. In a large mixing bowl combine sugar, oil and eggs; beat until smooth
  2. Add water to egg mixture
  3. Add in pumpkin puree, ginger, cinnamon and allspice
  4. Combine flour, baking soda, baking powder and salt in a bowl
  5. Add dry ingredients to the pumpkin mixture and mix until combined
  6. Scoop batter into mini muffin pans filled 3/4 high
  7. Bake at 350 degrees F for 10-12 minutes or until toothpick comes out clean
  8. Allow the muffins to cool in pan before removing
  9. Once the muffins are cool, remove from the pan and dip in cream cheese glaze
  10. Optional* Dust the top of the muffins with cinnamon and garnish with pumpkin seeds
  11. Serve or store in an airtight container
Cream Cheese Glaze
Ingredients
  1. 4 ounces cream cheese, softened
  2. 1/2 cup powdered sugar
  3. 4 Tbsp milk, plus more if needed
Directions
  1. In a bowl with paddle attachment, beat cream cheese on high speed until smooth
  2. Add powdered sugar and beat until combined
  3. Slowly add milk and mix until smooth
  4. If glaze is to thick to drizzle or dip the muffins, add more milk 1 Tbsp at a time.
INK foods : In Nanny's Kitchen http://inkfoods.com/

Quick Breads

IMG_4624Any recipe with the name bread in it can seem intimidating but if you are in the mood to be adventurous with flavors and impress your family and friends, try a quick bread. Quick breads are just what they seem, two mixtures coming together, dry ingredients and liquid ingredients and sometimes adding an acidic element like yogurt, buttermilk or sour cream. There is no yeast, no waiting with time but so much wonderful flavor. Quick breads with coffee in the morning, served with fresh whipped cream and berries in the evening or flavored with cheese and herbs for a dinner side dish makes for a very versatile recipe and one that is used most out of my recipe box.IMG_4600IMG_4648IMG_4677

Blueberry Oatmeal Loaf
Yields 1
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Oatmeal Topping
  1. 1/2 Cup Oatmeal
  2. 1/4 Cup All Purpose Flour
  3. 2 Tbsp Granulated Sugar
  4. 2 Tbsp Light Brown Sugar
  5. 1 tsp Cinnamon
  6. 5 Tbsp Unsalted Butter, Melted
  7. 1/2 tsp Vanilla Extract
Blueberry Loaf
  1. 1 Large Orange, Zest and Juiced
  2. 2/3 Cup Vegetable Oil
  3. 1/2 Cup Whole Milk
  4. 2 Eggs
  5. 2 1/4 Cup All Purpose Flour
  6. 1 Cup Light Brown Sugar
  7. 1 Tbsp Baking Powder
  8. 1/4 tsp Salt
  9. 1 Cup Fresh Blueberries
Instructions
  1. Preheat oven to 350 degrees and spray a 9x5 loaf pan
  2. Prepare the oatmeal topping
  3. Combine oatmeal, flour, both sugar and cinnamon
  4. Slowly add in melted butter and vanilla extract while stirring to cream a crumble; Set aside
  5. Zest and juice orange to measure 1/3 cup and whisk together with oil, milk and eggs
  6. Combine the flour, brown sugar, baking powder, and salt together
  7. Add the liquid to the dry ingredients and whisk until combined
  8. Fold in the blueberries
  9. Pour Batter into prepared loaf pan and sprinkle with oatmeal topping
  10. Bake for 45-55 minutes or until toothpick comes out clean
INK foods : In Nanny's Kitchen http://inkfoods.com/
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Raspberry Lemon Loaf
Yields 1
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Ingredients
  1. 2 Cups All Purpose Flour
  2. 1 tsp Baking Powder
  3. 1 tsp Baking Soda
  4. 1/2 tsp Salt
  5. 1/2 Cup Unsalted Butter, Softened
  6. 1 Cup Sugar
  7. Zest of 1 Lemon
  8. 2 Eggs
  9. 3 Tbsp Yogurt, Plain
  10. 1 Cup Fresh Raspberries, Crushed
  11. *Lemon Glaze (see below)
Instructions
  1. Preheat the oven to 350 degrees F and spray a 9x5 inch loaf pan
  2. In a bowl, whisk together the flour, baking powder, baking soda and salt
  3. In a mixing bowl, attached with paddle attachment, cream the butter, sugar and lemon zest until fluffy
  4. Beat in eggs and scrape down sides after each egg
  5. Mix in flour and yogurt until fully combined
  6. Remove the bowl from mixer and fold in the crushed raspberries
  7. Spread the batter into the prepared loaf pan
  8. Bake for 50-60 minutes or until center comes out clean
  9. Allow the bread to cool in the pan for 30 minutes
  10. Once the bread is cooled, remove from the pan make the *lemon glaze and drizzle over the top of the raspberry loaf
  11. Serve or store in an airtight container
Notes
  1. *Lemon Glaze
  2. 1 Cups Powdered Sugar
  3. 2-3 Tablespoons Fresh Lemon Juice
  4. Place powdered sugar in a medium bowl and stir in lemon juice
  5. Glaze should be thick but able to be drizzled over bread
INK foods : In Nanny's Kitchen http://inkfoods.com/
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Cream Cheese Coffee Crumb Loaf
Yields 1
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Crumb Topping
  1. 3/4 Cups All Purpose Flour
  2. 1/3 Cup Light Brown Sugar
  3. 1/2 tsp Cinnamon
  4. 1/4 tsp Baking Powder
  5. 1/4 tsp Salt
  6. 6 Tbsp Unsalted Butter, Cubed
Cream Cheese Filling
  1. 4 ounce Cream Cheese
  2. 1/4 Cup Granulated Sugar
  3. 1 Egg
Coffee Cake
  1. 8 Tbsp Unsalted Butter
  2. 3/4 Cup Granulated Sugar
  3. 1 Tsp Vanilla Extract
  4. 1 Egg
  5. 2 Cups All Purpose Flour
  6. 1 Tbsp Baking Powder
  7. 1/2 tsp Salt
  8. 2/3 Cup Whole Milk
Crumb Topping
  1. Whisk together the flour, light brown sugar, cinnamon, baking powder and salt
  2. Cut the butter into the flour mixture until it is fully combined and large crumbles of dough form
  3. Refrigerate until ready to use
Cream Cheese Filling
  1. In a mixing bowl, beat together the cream cheese and sugar until completely smooth
  2. Add the egg and continue beating until fluffy
  3. Refrigerate until ready to use
Coffee Cake
  1. Preheat the oven to 350 degrees F and spray a 9x5 loaf pan
  2. Cream the butter, sugar and vanilla extract until light and fluffy
  3. Add the egg and beat until smooth
  4. In a bowl, whisk together the flour, baking powder and salt and slowly incorporate the flour mixture in with the butter alternating with milk
  5. Beat until fully combined
  6. Spread half the batter into prepared loaf pan and then spread the cream cheese mixture in the middle finishing with the rest of the cake batter
  7. Sprinkle the crumble topping evenly over the batter
  8. Bake for 45-55 minutes or until a toothpick comes out clean
  9. Allow the bread to cool completely before removing it from the loaf pan
  10. Enjoy or store in an air tight container
INK foods : In Nanny's Kitchen http://inkfoods.com/
 Ink Foods Signature

 

The Perfect Pie Dough

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The holidays are nearly here and we must start prepping our kitchens for our Thanksgiving feast!  Although you might think it is easier to buy your pie crust this year, I challenge you to make your own.  It seems intimidating to get the perfect crust, but with a little bit of love and attention, you will impress your guests with a buttery and flakey pie (and you will never buy store bought dough again!)

Ink-FoodsMegan_Weaver_09A few things to remember as you are making pie dough:  
1. I prefer to make my dough in a food processor or using a pastry cutter to allow the butter to stay cold and create a crumble texture rather than a creamed butter.  
2. Cut butter into small cubes and keep in the freezer until ready to use
3. Do not over knead the dough…it will get very tough and will be hard to roll out
4.  Make sure to chill the dough for at least 2 hours or overnight before using
5. Roll the dough out on a lightly floured surface
6. Bake in your favorite pie plate & ENJOY! 

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These hand stamped pie plates are a must have for your holiday dinner and need to be on your gift list.  Designs by Kace creates these adorable 3″ or 9″ pie plates with hidden quotes!  Order today! 

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The Perfect Pie Dough
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Ingredients
  1. Pie Dough
  2. 2 1/2 Cups All Purpose Flour
  3. 1 tsp Salt
  4. 1 tsp Sugar
  5. 1 Cup Butter, chilled and cubed into small pieces
  6. 1/4 Cup Ice Water
Instructions
  1. Place flour, salt, and sugar into the bowl of a food processor and pulse to combine.
  2. Slowly add the chilled and cubed butter to the flour mixture and pulse in between each addition until it looks like course meal
  3. Continue pulsing and add ice cold water at a slow stream and process until the dough comes together into a ball
  4. Remove the dough from the food processor and place on a floured surface
  5. Knead the dough until fully combined and reaches the perfect consistency (add flour if needed)
  6. Divide the dough in half and wrap each piece with plastic wrap and refrigerate for approximately 2 hours or overnight
  7. Remove the dough and let it sit out for 20 minutes to slightly soften but the dough needs to remain cold
  8. Roll out pie dough on a lightly floured surface to 1/8” thick and place in pie pan of your choice
  9. Bake pie dough according to the pie recipe of your choice.
Notes
  1. Yields: 1 9” Double Crust Pie
  2. 2 9” Single Crust Pies
  3. 8-12 3” Individual Pies
INK foods : In Nanny's Kitchen http://inkfoods.com/
 Pie dough recipe as well as all the wonderful fall fillings are also featured in The Dallas Morning News!
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Baked Apples

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Baking Apples are a family tradition that will bring out the best flavors of the season. For a simple and warm dessert to end the evening, baked apples are the way to go. Using honey crisp apples, brown sugar, cinnamon and a can of orange soda, this recipe brings back wonderful memories from my Nanny’s kitchen.

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This recipe and two other wonderful apple recipes can also be found in The Dallas Morning News!

Baked Apples
Serves 6
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Ingredients
  1. 6 Honey Crisp Apples, cored
  2. 1-Cup Light Brown Sugar
  3. 1 tsp Cinnamon
  4. ½ tsp ginger
  5. ¼ tsp nutmeg
  6. ½ Cup Butter, softened
  7. 1 (12-ounce) can Orange Soda
  8. Oatmeal Crumble Topping
  9. 1-Cup All Purpose Flour
  10. 1-Cup Rolled Oats
  11. ¾ Cup light brown sugar
  12. ½ tsp baking soda
  13. ¼ tsp salt
  14. ½ Cup Butter, melted
  15. 1 tsp Vanilla Extract
Instructions
  1. Preheat oven to 350 degrees F and spray a 9x13 glass dish
  2. Core each apple, leaving the bottom of the apple intact In a bowl, combine sugar, cinnamon, ginger, nutmeg and softened butter
  3. Spoon the mixture into the center of each apple
  4. Place the apples in the prepared baking dish and pour orange soda over each apple
  5. Top each apple with oatmeal crumble topping
  6. Bake, uncovered for about 1 hour or until apples are tender
  7. Serve warm and top with vanilla ice cream
  8. Enjoy!
  9. *Oatmeal Crumble
  10. Combine flour, oats, brown sugar, baking soda and salt
  11. Melt butter and stir in vanilla extract
  12. Add butter into flour and oats mixture and stir until crumbly
INK foods : In Nanny's Kitchen http://inkfoods.com/
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Retro Dessert Round Up

We are always longing for the newest and trendiest desserts, but it is the old time favorites that never fade away. Dust off your family recipes and bring back some vintage favorites to share for the holiday’s. Here is a blast from the past with five of my favorite retro desserts.

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Ambrosia
A spin on a traditional fruit salad, ambrosia brings a little sweetness to the mix. Ink Foods brings this old favorite back to life by combining fruit cocktail, pineapple, mandarin oranges, marshmallows, nuts and coconut to make this fruity salad. (See Recipe Below)

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Baked Alaska
A classic ice cream bomb layered over a cake flavor of your choice makes this an all time favorite. Keeping the ice cream frozen will be the key to cover the top in meringue and bake before serving.

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Jello Mold
An American classic, Jello can be found in a vast amount of old-time desserts including a classic Jello Mold. With so many flavor options for every season, this recipe must be brought back to stay. Combining peaches, peach jello and condensed milk is the perfect way to start. 

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Strawberry Chiffon Pie
Making its comeback from the 1920’s, a classic chiffon pie is made with a strawberries, egg whites and gelatin and filled in a graham cracker crust. This pie is light and fluffy and can also be made in a variety of flavors to satisfy your holiday cravings.

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Pineapple Upside Down Cake
A soft and crumbly cake, topped with caramelized pineapple and cherries will bring you back to your childhood. Quick and easy can be the theme for your holiday dessert baking and this cake will do the job.

Ambrosia
Yields 10
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Ingredients
  1. 8 oz cream cheese
  2. 2 cups sour cream
  3. 1 cup fruit cocktail, canned
  4. 1 cup fresh pineapple, chopped
  5. 1 cup mandarin oranges
  6. 2 cups marshmallows
  7. shredded coconut, garnish
  8. chopped walnuts, garnish
  9. maraschino cherry, garnish
Instructions
  1. Allow cream cheese to come to room temperature before mixing with sour cream; stir until smooth
  2. Drain juice from fruit cocktail and mix into chopped pineapple and mandarin oranges before adding to cream cheese mixture
  3. Once fruit and cream cheese is combined, gently stir in marshmallows
  4. Spoon into serving dishes and top with shredded coconut, chopped walnuts and a maraschino cherry
  5. Refrigerated until ready to serve
INK foods : In Nanny's Kitchen http://inkfoods.com/
Recipes featured in Advocate Magazine November 2015 

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Tis The Season of Pumpkin

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It is finally Fall and if you are like me, you have waited all year long for pumpkin season to officially begin. From savory to sweet, there are endless pumpkin recipes to get you in the spirit, including a classic Pumpkin Roulade with sweet Maple Cream Cheese Icing.IMG_3908IMG_3926

Pumpkin Maple Roll Cake
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Ingredients
  1. Pumpkin Roll Cake
  2. 6 Eggs
  3. 2 Cups Granulated Sugar
  4. 1 ½ Cups Pumpkin Puree
  5. 1 ½ Cups All Purpose Flour
  6. 1 Tbsp Cinnamon
  7. 2 tsp Baking Powder
  8. 1 tsp Salt
  9. ½ tsp Nutmeg
  10. Maple Cream Cheese Icing
  11. 1 stick (8 Tbsp) Butter, Unsalted
  12. 1 Package (8 ounces) Cream Cheese
  13. 3 Cups Powdered Sugar
  14. 1 Tbsp Maple Syrup
Instructions
  1. Preheat oven to 350 degrees F and grease a 13"x18" (½ sheet) pan and cover with parchment paper
  2. Beat the eggs and sugar until light in color
  3. Add pumpkin puree
  4. Combine flour, baking powder, salt, cinnamon and nutmeg and fold into pumpkin mixture
  5. Spread the cake batter onto a prepared 13"x18" sheet pan
  6. Bake at 350 degrees F for 15-18 minutes or until cake springs back at the touch
  7. Allow cake to cool before spreading a thin layer of maple cream cheese icing to cover the entire top of the cake
  8. Roll the pumpkin cake to make a log and refrigerate for 20 minutes to allow the icing to set
  9. Spread the remaining maple cream cheese on the top of the log
  10. (Optional garnish: sprinkle with chopped pecans)
  11. Serve at room temperature, Enjoy!
Notes
  1. Maple Cream Cheese Icing
  2. Combine butter and powdered sugar and beat until crumbly
  3. Add in cream cheese and maple syrup and mix until smooth
INK foods : In Nanny's Kitchen http://inkfoods.com/
 

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