Saturday, October 24, 2015

Weekend Round-Up

Some of the week's best fall treats

Pumpkin Cornbread with Cinnamon Honey Butter
Cook's notes: Last weekend Pumpkin Swirl Bread was a featured recipe.
I used  the remaining pumpkin from the can for this recipe. It's flavorful with a hint of spices and moist.  
recipe from
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground cloves
  • 1/2 cup packed light-brown sugar
  • 1/4 cup  unsalted butter, melted
  • 1 cup  canned pumpkin puree
  • 1/2 cup sour cream
  • 2 large eggs
Whipped Cinnamon Honey Butter
  • 1 stick of butter
  • 1/3 cup honey
  • 1/4 cup powdered sugar
  • 1 tsp. ground cinnamon
    Preheat oven to 375 degrees. In a mixing bowl whisk together flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves for 20 seconds. Make a well in center of flour mixture then set aside.
    • For the cornbread:
    • In a separate mixing bowl, add brown sugar and break up sugar with fingertips until no clumps remain. Add in melted butter and pumpkin and whisk to combined. Mix in sour cream and eggs until well blended. Pour mixture into well in flour mixture then fold with a rubber spatula just until combined and no streaks of flour remain.
    • Spray an 8 by 8 inch baking dish with non-stick cooking spray and pour batter into pan. Spread batter into an even layer, bake in preheated oven until toothpick inserted into center comes out free of batter, about 25 - 30 minutes. Cool slightly on a wire rack then cut into squares. Serve with Cinnamon Honey Butter.
    • For the cinnamon honey butter:
      In a mixing bowl (or using a stand mixer) whip butter with an electric hand mixer until smooth. Add in honey, powdered sugar and cinnamon and mix on low speed until combined, then increase to high speed and whip until light and fluffy, about 2 - 3 minutes.
                                                        Monster Eyeball Cookies
    1 package (8.25 oz.) Pillsbury Funfetti Aqua Blue Cupcake & Cake Mix, or your favorite bold-colored Pillsbury Cupcake & Cake Mix
    1/4 cup butter, melted
    1 large egg
    all and/or large decorative candy eyeballs, or mini chocolate chips (eyeballs available at WalMart, JoAnn's, Party City) 
    Heat oven to 375 degrees and grease a cookie sheet with no-stick cooking spray. 
    Blend cake mix, butter and egg in medium bowl with electric mixer on medium speed until evenly moistened. Shape dough into 18 (1-inch) balls. 
    Place 2 inches apart on prepared baking sheet. Dip bottom of glass it flour and flatten dough balls to 1- 1/2-inch diameter. Press candy eyeballs into dough, as desired. 
    Bake 7 to 9 minutes or until edges are set. Cool 2 minutes. Remove to wire rack to cool completely.
    Asian Roasted Carrots and Broccoli
    Cook's notes: A great side dish that takes under 10 minutes to prepare. 

    No comments:

    Post a Comment