Breakfast, Muffins, Recipes

My Favorite Muffins

Sarah

So, these muffins are the reason I have been so sad about the lack of pumpkin over the past year. However, pumpkin is BACK and I’ve got my fix. I’m a happy girl.

I’ve been making these pumpkin chocolate chip muffins for at least 10 years now. I used to make them so often in high school that I had the recipe memorized. There are three keys to success with this recipe… three things I would never change. And you shouldn’t either–trust me!

  1. These muffins have to be made in mini muffin cups, with mini chocolate chips. I’m sure you can make them with regular chocolate chips and regular muffin tins, but they wouldn’t be the same.
  2. You gotta use pumpkin pie spice. If you’re against buying spice blends, then make your own up using a recipe online like this. But don’t think subbing a little cinnamon and nutmeg on their own will work, because it won’t.
  3. These muffins are begging to be made in huge quantities. A 15 ounce can of pumpkin will make twice this recipe… and you will still want more, even though you’ll have pumpkin chocolate chip muffins coming out of your ears.

I know that all sounds a little harsh… but it’s the hard truth, folks. These muffins are that good. Rules sometimes just have to be followed. [As if I have the authority to tell you what to do! HA!]

That being said, these muffins will rock your world. They are the right degree of sweetness and spice and everything nice. Pumpkin too. And chocolate. Don’t forget about the chocolate. No one component of these muffins is overwhelming, but they all mingle together to make a happy family! They are moist, tender, and have a soft crumb texture that is unbeatable. They also freeze well. These muffins are addicting and are great for breakfast, a snack, dessert, or anytime! The flavor gets better when they sit for a day or so, which makes them great to make ahead for a brunch or get together.

You’ll love ’em so much that you’ll even forget the sting of my rules! 🙂 You all know I was just kiddin’ right? 😉 Admittedly, this picture doesn’t do these muffins justice so you’ll just have to take my word on it. Enjoy!

Pumpkin Chocolate Chip Mini Muffins... simply the best!
yum-a-licious

Pumpkin Chocolate Chip Muffins

  • Servings: 48 mini muffins
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[from a cookbook of my mom’s… I only have a photocopy so I don’t know the exact source, sorry!]

Ingredients:

  • 1 2/3 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2 large eggs
  • 1 cup pumpkin
  • 1/2 cup butter, melted
  • 1 cup mini chocolate chips

Directions:

Preheat oven to 350 degrees. Prepare mini muffin pans by greasing with cooking spray or lining with mini muffin cups [yield: 48!]. In a large bowl, sift together flour, sugar, pumpkin pie spice, baking soda, and baking powder. In the bowl of stand mixer, combine pumpkin, eggs, and melted butter. Fold in chocolate chips, then gradually incorporate dry ingredients until they are moistened. Scoop batter in muffin cups, filling about 2/3 of the way full. Bake for 20-25 minutes or until they spring in the center with a light touch. Cool on a baking rack before storing.

What’s your favorite kind of muffin?

Main Dishes, Pasta, Recipes

Southwestern Pepperjack Baked Penne

Sarah

One of my favorite dishes of all time is macaroni and cheese. It’s so easy, comfortable, and delicious. Not to mention inexpensive, which is always a plus for budget-conscious folks like myself! While I do love the one in the blue box, sometimes I’m in the mood for something a little more grown up and filling. I have several grown up mac and cheese recipes, but this one holds a special place in my heart because I made it the night we picked up our precious kitty from the animal shelter in May. I’ll never forget that night!

Sheba
one of our early photos of our new little girl!

I made this dish most recently over the weekend when my family came to visit, and it was just as delicious as I had remembered. I didn’t have any macaroni on hand, so I used penne [hence the name change from macaroni to penne], which worked just as well.

This version of macaroni and cheese [sorry, penne and cheese recipe… but that doesn’t have the same ring to it though. If it’s all the same to you, I’ll keep saying macaroni and cheese and you’ll know what I’m talking about, okay? Thanks. :)] is fabulous. Spicy, cheesy, gooey pasta. What more could you ask for? Not much, I’m sure.

Southwestern Pepperjack Baked Penne... spicy, cheesy, gooey pasta!

Southwestern Pepperjack Baked Penne

  • Servings: 8
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modified from Carnation

Ingredients:

  • 13.25 ounces whole wheat penne pasta
  • 8 ounces pepperjack cheese
  • 8 ounces sharp cheddar cheese
  • 1 1/3 cups half & half [or evaporated milk–I’ve used both. Buttermilk should work too–you just want something more substantial than plain skim milk.]
  • 10 ounces diced tomatoes with green chilies
  • 1/4 teaspoon red pepper flakes
  • freshly ground black pepper
  • crumbled tortilla chips
  • cilantro for garnishing, if desired
  • cooking spray

Directions:

Preheat oven to 350 degrees. Grease a 2 1/2 quart casserole dish or a 9×13 inch pan with cooking spray and set aside. In a large pot of salted and boiling water, cook the pasta to al dente. Meanwhile, grate the cheese [self-shredding is way better than the pre-shredded stuff, I think]. Reserve 1/3 cup of both pepperjack and cheddar. In a large mixing bowl, combine  half & half, tomatoes, red pepper flakes, and cheeses [1 2/3 cup of both types]. When pasta is done, drain and fold into mix. Season to taste with pepper, then pour into prepared dish. Top with remaining cheese and cover with foil. Bake for 20 minutes, covered, then remove foil, top with crumbled tortilla chips, and bake for 10 minutes uncovered. Garnish with fresh cilantro.

Notes:

Can be prepared in advance [a day or so at most], then baked when ready to serve. Also, this dish is spicy so feel free to adjust the cheeses [more cheddar, less pepperjack] accordingly, or substitute regular diced tomatoes for the tomatoes with chilies.

Do you like spicy food?

Bars, Cookies, Desserts, Recipes

You Get the Best of Both Worlds: Pillow Cookies!

Sarah

The eternal question: brownies or cookies? Both are delicious in their own ways. I love the fudgy, chewy, richness of a good brownie. However… I also am completely addicted to the scent of cookies baking in the oven and that crisp, first bite into a perfectly baked cookie. Sometimes, it’s really hard to choose between the two, like at a party or something. You can either be that person who goes for them both or you can pick just one and be somewhat miserable because you’re still thinking about that poor, abandoned sweet just sitting on the dessert table. It’s a sad place to be, I know. If you share the same conundrum as me, then this recipe is for you.

Picture a cookie the size of your hand. Chocolate chip. Crispy, yet soft.

You take the first bite… tasty, yet pretty standard for a chocolate chip cookie.

Another bite. Wait, what is that? Is that what I think it is? A brownie? No, it can’t be. This is a cookie! What’s going on here?!?!

That, my friends, is a pillow cookie.

A luscious, soft brownie enveloped by a crunchy cookie.

Pillow Cookies... so you don't have to choose between cookies and brownies! #genius
look at that!

Believe you me, this recipe is just as amazing as it sounds… and it’s quite easy too. What better way to start a Monday morning than with a cookie recipe like this? Before I get to the good stuff though, I must ask, on an unrelated note…

Is it bad that when I hear the phrase “the best of both worlds,” I now immediately think of Miley Cyrus and Hannah Montana? Help me, please.

Pillow Cookies

from Bakerella

Ingredients:

  • 1 package brownie mix
  • 1 cup butter, softened
  • 1 1/2 cups packed light brown sugar
  • 2 large eggs, plus 1 egg yolk
  • 1 tablespoon vanilla
  • 2 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 12 oz. chocolate chunks

Directions:

Make brownies according to package directions. I use Betty Crocker Hershey’s Triple Chunk brownie mix, though any brownies will do. [Bonus points if you make ’em homemade! I love these though.]

brownie mix in a box
my favorite brownie mix ever!

Let cool, then cut into 10 1-inch squares. What you do with the rest of those brownies is none of my business, but I’m sure you’ll find  a good use for them… 🙂

Meanwhile, start making that cookie dough! Yum!

Beat butter in the bowl of stand mixer until light and creamy. Add in brown sugar and mix until smooth. Then, add egg, yolk, and vanilla and mix that up too.

In a separate bowl, whisk together flour, baking soda, and baking powder. Add to mixing bowl in gradual 1/3 cup increments, beating to combine along the way. Fold in chocolate chunks, then cover and chill in the refrigerator for at least one hour.

Waiting is hard, I know, but this will be worth it! This is important because it’s easier to shape the cookies if the dough is cold.

After an hour or so… preheat the oven to 350 degrees and line a large baking sheet with parchment paper.

Then, using a measuring cup, spoon out 1/2 cup of cookie dough and shape into a ball. Yes, you read that right. 1/2 cup dough=1 cookie. Make a well in the middle of the ball like so…

make a well in the dough
Step 1

Then press a brownie in that indentation.

press in a brownie
Step 2

And finally, fold the rest of the dough around the brownie.

fold dough around brownie
Step 3

me!
Here I go!

I found it easiest to prepare 5 cookies at a time on a large baking sheet [15 by 20 inches], and to return the dough to the refrigerator while the first batch baked. Bake for about 15-20 minutes, or until cookies reach desired done-ness. Repeat until all the dough is gone–this should make about 10 large cookies.

Cool cookies on baking pan for about 10 minutes, then transfer to a wire rack.

Eat ASAP.

Pillow Cookies... so you don't have to choose between cookies and brownies! #genius

OH YUM.

Pillow Cookies... so you don't have to choose between cookies and brownies! #genius

Do you prefer cookies or brownies? What’s your favorite recipe?

Menu Plans

Menu Plan

Sarah

Week of October 4

Monday: an Asian chicken dinner by Ben

Tuesday: fish tacos

Wednesday: waffles

Thursday: leftovers

Friday: Sloppy Joes with homemade hamburger buns

Saturday: special date night!

Sunday: rice and beans utilizing a bunch of ideas I’ve been collecting from other bloggers 🙂

Breakfast, Oatmeal, Recipes

Pumpkin Pie Baked Oatmeal

Sarah

So, I’ve had a huge problem over the past year. A lack of pumpkin. I have a ridiculous obsession with pumpkin. So this has been a very hard year.

You see, there’s been this canned pumpkin shortage… maybe you’ve heard of it… but basically, bad weather ruined the pumpkin supply last year and the providers just ran out of it before the holidays. It was very sad. Grocery store shelves were bare of that canned orange goodness. I hardly purchase any canned products at all, but I love my pumpkin! I have literally been in mourning over this pumpkin shortage, checking store shelves weekly since early August Thankfully though, I have good news–the pumpkin shortage is over! Hallelujah!

A couple weeks ago, a trip to the store yielded 4 cans of pumpkin-y goodness. I wanted to buy more, but didn’t want to be selfish. So I’ve been adding pumpkin to anything I can find. Yogurt. Muffins. Tacos. And oatmeal.

The first time I made pumpkin oatmeal I just stirred a few spoonfuls into it while cooking. Then, I saw a recipe on Iowa Girl Eats for Baked Pumpkin Pie Oatmeal. I knew I had to try it. I ended up adapting the recipe slightly, but the original premise is the same: delicious pumpkin pie in oatmeal form. If you haven’t had baked oatmeal before, it’s almost like a cross between a creamy oatmeal cookie and a soft granola bar–thick, chewy, and delicious. We had it every week when I worked at Camp Tecumseh, and it was the best breakfast around! And this version is pumpkin-y, spicy, and sweet. It smells so good, and is so easy to whip up in the morning. Even my Quaker Oat only  husband gobbled up this breakfast. Enjoy!

Pumpkin Pie Baked Oatmeal | thepajamachef.com

Pumpkin Pie Baked Oatmeal

  • Servings: 2-3
  • Print

from Iowa Girl Eats

Ingredients:

  • 1 1/2 cups old fashioned rolled oats [not quick cooking]
  • 1 cup pumpkin
  • 1 3/4 cups milk
  • 1 egg, beaten
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla
  • pinch salt
  • cooking spray
  • brown sugar

Directions:

Preheat the oven to 375 degrees. Grease a 5 cup baking dish or the equivalent of smaller dishes.. I personally used two 1/2 quart baking dishes (1/2 quart=2 cups… had to look that up!) and one 1 cup baking dish, so my cooking time will be based on that number. In a mixing bowl, combine oats, pumpkin, milk, egg, pumpkin pie spice, vanilla, and salt. Stir together and then spoon into baking dishes. Bake for 15 minutes, remove and sprinkle with brown sugar (I used about 1 tablespoon–unpacked–per baking dish. Then turn oven up to 400 degrees and bake for 10-15 minutes or until set in the center.

Let cool for a couple minutes before enjoying plain or with milk or yogurt.

This recipe can also be prepared the night before and either cooked in the morning or heated up in the microwave. Very versatile!