pumpkin doughnut muffins...

3 cups flour

2 1/2 tsp baking powder

1/4 tsp baking soda

1 tsp salt

1/2 tsp ground nutmeg

1/4 tsp ground allspice

1/3 cup buttermilk

1 15oz can pumpkin puree

1 3/4 sticks butter; room temp

3/4 cup brown sugar

2 eggs

3/4 cup granulated sugar

2 1/2 tsp ground cinnamon

Preheat oven to 350. Grease well 12-16 muffin cups. In a medium bowl combine dry ingredients; whisk to combine. In another small bowl whisk together pumpkin and buttermilk. In a large bowl cream butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With the mixer on low, add flour mixture in three additions, alternating with two additions of pumpkin mixture, and beat to combine.

Spoon approx. 1/3 cup batter into each muffin cup and bake about 30 min, or until a toothpick inserted in the middle comes out clean.

Meanwhile, in a medium bowl combine 3/4 cup granulated sugar and cinnamon. Let muffins cool about 10 min.

Working with one at a time, remove muffins from pan and brush with melted butter (or dunk in melted butter) and roll in cinnamon sugar mixture.

If you are in need of ONE MORE pumpkin recipe...this is the ultimate. Serve as breakfast on Thanksgiving morning or as a different dessert. You will not be disappointed. Recipe (adapted from the great Martha Stewart) says it makes 12, but I got 16.

Happy Thanksgiving!

ghost pops...

Line a baking sheet with parchment paper or a silicone liner. Melt white chocolate and free form ghost shapes with the back of a spoon. Lay lollipop sticks in the center and cover with a little white chocolate to secure. Let dry a few minutes and use mini chocolate chips for the eyes.

Happy Halloween!

delicious dinner rolls...

1 1/2 cups warm water

1 Tbsp yeast

3 Tbsp sugar

1 tsp salt

4 Tbsp butter; room temp

4 cups flour

In a large mixing bowl dissolve yeast in warm water with the sugar. Add salt, butter and 3 cups of flour. Mix until smooth. Add enough remaining flour to make a soft dough, adding more flour if needed. Dough will be soft and a little on the sticky side. Knead by hand or in mixer with the dough hook until smooth and elastic. Place in a greased bowl, turning once to coat the top. Cover and let rise in a warm place until double in size; about 45 min to 1 hour.

Punch dough down. Using a 1/3 cup measuring cup, measure out dough for 12 rolls. Shape each into a ball (flour cup and hands if necessary). Place in a greased 9x13 pan. Cover and let rise until double in size; about 30-35 min.

Bake in a preheated 375 degree oven for 15-20 min or until tops are golden brown. Spread a little butter on top of warm rolls.

This could not have been easier. The dough whips up quickly. Depending of the warmth of your house they will rise quickly, as well. I cheated a little on the second rise and put them in a warm oven. It only took about 15 min for them to rise. Bonus!

My kids said I could make them every day and they would never get tired of them. 'Nuff said.

cupcakes for the teachers...

...mid-term parent/teacher conferences...

the teachers get a nice luncheon

I donated cupcakes

...if it helps out my two 7th graders...even better!!

*chocolate toffee caramel cupcakes*

*Use your favorite chocolate cake recipe (if that happens to be a box mix...even better...ahem!)

*fill cooled cupcakes with caramel ice cream topping (it helps to warm it up a little)
*frost with buttercream frosting

*drizzle with more caramel

*sprinkle with crushed toffee bits

*lemon cream cupcakes*
*bake up 24 vanilla cupcakes and add the zest of one lemon to batter before baking
*when cool insert cream filling:
2 tsp very hot water
1/4 tsp salt
1 (7oz) jar marshmallow cream
1/2 cup shortening
1/3 cup powdered sugar
1/2 tsp vanilla
Dissolve salt in hot water and allow to cool. Mix next 4 ingredients until well combined. Add water and whip until fluffy.
Put in a pastry bag with a large tip and insert into the top of the cupcake, squeezing in a little cream filling.
*Pipe or frost with lemon buttercream:
3 Tbsp butter; room temp
2 1/4 cups powdered sugar
2 Tbsp lemon juice
3/4 tsp vanilla
1/4 tsp lemon zest
1 Tbsp milk
(double if piping frosting on)

*classic red velvet*

50 cupcakes packed up and ready to go!

delicious greek orzo...

1 cup uncooked orzo

1/2 cup diced cucumber; seeds removed

1/3 cup diced red onion

1/3 cup fresh minced parsley

3 Tbsp freshly squeezed lemon juice

1 Tbsp olive oil

1 tsp dried oregano

1/2 tsp salt

1/4 tsp pepper

1 cup diced tomato (optional)

1/2 cup crumbled feta cheese

1/4 cup chopped, pitted Kalamata (or black) olives

Cook orzo according to package. Drain. Combine orzo, cucumber and onion in a large bowl; toss well. In a separate bowl combine parsley, lemon juice, oregano, olive oil, salt and pepper. Stir well with a whisk until incorporated. Pour over orzo and add remaining ingredients. Toss gently to coat. Serve with grilled pita bread (brush with olive oil, sprinkle on a little kosher salt and warm through on grill.)

This salad is the perfect Summer time dish. Served as the main course (with a little grilled chicken added), as a delicious side dish, or light lunch...happiness! If you haven't given orzo a shot before now, this is the perfect recipe.

cheese platter & sugar cookies...

I hosted a bridal shower for my niece about a month ago (ahem...) and am FINALLY getting around to posting a few of my favorites.

The cheese platter is just an assortment of great cheese...chard's of parmesan (the good stuff), a wedge of blue cheese and a delicious brie. Pair all of those with some parmesan and thyme crackers, slices of green apple and candied pecans and...wow. Yum.

I was so happy with the way the cookies turned out. The monogrammed cookies are easier than they look. I just printed out a lot J's in a font I like in the size I needed and covered the paper with wax paper. Then piped white chocolate on (basically tracing the J's), add sprinkles before it dries and then pop on top of the wet frosting.

This is just the beginning of the sugar cookie madness. Teacher appreciation week was last week and I helped out with the luncheon...100 flower cookies! I'll post soon(ish!)

white chocolate cupcakes w/white chocolate buttercream...

1 1/4 cup cake flour

3/4 tsp baking powder

1/8 tsp salt

3/4 cup whole milk

1 tsp pure vanilla extract

6 Tbsp butter; room temp

1 cup sugar

3 large egg whites; room temp

1/2 cup chopped white chocolate pieces

Preheat oven to 350 degrees. Line 12 muffin cups with paper cupcake liners.

Sift the cake flour, baking powder, and salt in a medium bowl set aside. In a small bowl stir the milk and vanilla together.

In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until smoothly blended and light in color, about 3 min. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed and in 3 additions add the flour mixture and milk mixture alternately, beginning and ending with the flour. Mix just until the flour is incorporated and the batter looks smooth. Fold in white chocolate. Set aside.

In a clean large bowl and clean beaters on medium speed, beat the egg whites until foamy, about 30 seconds. Increase speed to high and continue beating until the egg whites look shiny and smooth. Stir in about 1/3 of the beaten egg whites into the cake batter, Use a rubber spatula to fold in the remaining egg whites just to blend into the batter.

Fill each paper liner about 2/3 full with batter.

Bake about 20 min, or until toothpick inserted in center comes out clean. Cool completely.

white chocolate buttercream:

3 oz white chocolate, chopped

1/4 cup butter; room temp

4 oz cream cheese; room temp

1 tsp vanilla

1 1/2 cups powdered sugar

Melt white chocolate in microwave (starting at 30 sec, then 10 second intervals stirring in between). Stir until completely melted and smooth. Transfer to a large bowl. Add the butter, cream cheese, and vanilla. Using an electric mixer on low speed, beat until smooth, about 1 min. Add powdered sugar, mixing until the frosting is smooth (thin with milk, if necessary). Frost cooled cupcakes, top with white chocolate curls (or chocolate chunks) and dust with powdered sugar.

These are lovely, yummy little creations, I must say. The white chocolate cream cheese buttercream (say that three times fast) just takes these over the top. To be completely honest...you could substitute a white cake mix here. I've done it (in a pinch) and was not disappointed. These would be a fabulous Easter dessert...that is if you haven't had enough chocolate bunnies, jelly beans & peanut butter eggs...just sayin'.