Grind 4 cups (16 oz.) fresh cranberries. (I use my food processor; you can use a blender if you don’t have one.) Mix in 2 C sugar Drain mixture in a colander set over a bowl overnight (cover it with plastic wrap and leave it on…
I’ve been tinkering with this recipe for awhile and this is my favorite version. I’m happy that it uses the entire can of pumpkin because I don’t love having can leftovers lingering in the fridge. I’m also pleased that I was able to cut back the sugar by half. Feel free to sub in equal amounts of brown sugar or honey. These work well with GF flour and with almond flour (although the texture is more dense if you use almond flour). The recipe makes 24 muffins which is perfect for the large crowd around here. If you would rather have 12, you can 1/2 the recipe and use a 15 oz can.
1 29 oz. can pumpkin
5 large eggs lightly beaten
1/2 C sugar
2/3 C oil (I use extra virgin olive oil)
1 C buttermilk
1 tsp. salt
3 C flour
2 tsp. baking powder
1 tsp. baking soda
3 tsp. pumpkin pie spice
1 1/2 C 60% cocoa chocolate chips (or your favorite variety)
Heat the oven to 375 degrees. Thoroughly mix the pumpkin through buttermilk. In a separate bowl mix the salt through pumpkin pie spice. Mix the wet and dry ingredients together just until combined then fold in chocolate chips. Scoop into buttered muffin tins and bake for 20 minutes or until slightly browned and a toothpick comes out clean.
Sometimes you just need an easy, inexpensive place to go out. For those times, and anytime you want delicious, authentic grilled Mexican food, there is Brasas. You can’t go wrong with their tacos, which are only $2.04 each! (Hard to find a meal this tasty for six bucks.)…
It was Spencer’s birthday last week, and I made these scones for his birthday breakfast. We first had them in NYC when we stopped by Levain Bakery on our way out to see the unicorn tapestries. Such a delicious breakfast. Of course we bought some of their famous mountain cookies as well and they were amazing, but there’s just something so delicious about the combination of golden raisins, oats, and butter that makes these scones special.
This recipe is adapted from this Food Network recipe. In it, they call for three cups of flour, but I HAVE TO USE 4 to make the recipe work. I stir my flour and then spoon it into a measuring cup, leveling with a knife at the end.
Mmmm… This is my go to rich chocolate dessert for special occasions. It makes me so happy that it’s gluten free, but not pretending to be something else. Just dense, wonderful, chocolate love. We like to decorate the top with fresh raspberries and I personally…
There is a pizza I love at Pizzeria 712 which involves house-made ricotta and mushrooms. I like it even more with a slice of their hot pink pizza to go along with it. Sadly, I can’t be popping over to 712 every time I need a fix, so I decided to re-create some of the magic at home. Ricotta is easy to make, so I googled some recipes and found one that looked good.
I was only interested in the ricotta part of the recipe (not the finishing oil, bread and garlic part) because my plan was to use the cheese on pizza of my own and to bring a bowl full to cooking club for people to spread on Natalie’s fabulous bread.
I didn’t have any cheese cloth laying around, so I ordered some on Amazon. When it came two days later I was all set. The smell of the milk, cream, vinegar, and salt cooking over the stove was heavenly. The warm, creamy, ricotta was more so.
Note: I had to use 2 T more vinegar than the recipe called for to get my curds to separate from the whey.
This recipe is slightly adapted from this recipe authored by Anne Burrell on the Food Network.