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Servings: 12

Fresh 1 egg 1 cup buttermilk 2 cups hulled and chopped strawberries, divided, approximately 1-1/2 quarts of whole strawberries

Pantry [...]]]> I made these a few days after Vivian was born and brought them into our OB’s office to thank our nurses. The paper cups are from Paper Eskimo and worked beautifully.

Servings: 12

Fresh
1 egg
1 cup buttermilk
2 cups hulled and chopped strawberries, divided, approximately 1-1/2 quarts of whole strawberries

Pantry
2 cups all-purpose flour
3 tsp. baking powder
3/4 cup granulated sugar, divided
1/2 tsp. salt
1/4 cup canola oil
1-1/2 tsp. vanila extract

Mix dry ingredients
Preheat oven to 400 degrees-F. In a large mixing bowl, mix flour, baking powder, and salt, and set aside.

Prepare strawberries
Place 1/2 cup chopped strawberries and 1/4 cup sugar in a small pot over medium heat. Cook until strawberries are broken down and sauce is thick, approximately 8 minutes. Pass sauce through a fine sieve and discard the seeds, set the sauce aside. Place the remaining strawberries in a small mixing bowl and toss with the remaining 1/2 cup granulated sugar.

Mix wet ingredients
In a small mixing bowl, beat egg with a fork. Add buttermilk, oil, and vanilla extract and stir to combine.

Make batter
Add wet ingredients to dry ingredients and mix with a fork just until combined. Add the chopped strawberries and sugar mixture and stir until distributed throughout batter. Add reserved strawberry sauce and stir until just incorporated.

Bake muffins
Fill 12  muffin cups with liners or spray with cooking spray. Drop batter into muffin liners by the spoonful evenly among the cups, filling to the brim. Bake for 18 to 20 minutes or until an inserted toothpick comes out clean.

Cool and serve
Remove muffin pan from oven and let muffins cool in pan for 5 minutes. Remove muffins from pan and let cool completely on a cooling rack. Serve immediately or store in airtight container for several days.

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Servings: 2 loaves, 12 slices each

Fresh 5 eggs, divided 4 oz. cream cheese 8 oz. sour cream Butter, softened [...]]]> This is my last pumpkin recipe for the year, or for a while anyway…. I will be moving on to maple to use the gallons of maple syrup we have amassed this season.

Servings: 2 loaves, 12 slices each

Fresh
5 eggs, divided
4 oz. cream cheese
8 oz. sour cream
Butter, softened for greasing

Pantry
3 cups all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1-1/2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. ground ginger
15 oz. can pumpkin
1 cup vegetable oil
2-1/2 cups granulated sugar, divided

Combine flour and spices
Preheat oven to 350 degrees-F. Grease two 9-inch x 4-inch loaf pans with butter and set aside. In a small bowl, combine flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger and set aside.

Make cream cheese filling
In a small mixing bowl, combine cream cheese, sour cream, 1/2 cup granulated sugar, and 1 egg. Beat with hand beaters until combined.

Combine sugar and wet ingredients
In a the work bowl of a stand mixer or a large mixing bowl, combine remaining 2 cups granulated sugar, remaining 4 eggs, pumpkin, and oil. Mix until well combined. Slowly add flour mixture and stir until just combined.

Assemble and bake
Pour approximately 1-1/2 cups of pumpkin batter into each prepared pan. Spoon half of cream cheese mixture on top of pumpkin in each pan. Top with remaining pumpkin batter, dividing equally between pans. Bake for 45 to 50 minutes. Test with a toothpick, inserted toothpick should be clean when removed.  Transfer pans to a cooling rack and let bread cool for 5 minutes in the pans, remove bread to cooling rack and let cake cool completely.

Serve
Once cooled completely, slice and serve. Store in the refrigerator or freeze to serve later.

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Servings: 5 dozen

Fresh 3 eggs 16 oz. cream cheese, softened 1/2 cup (1 [...]]]> I looked everywhere for mini pumpkin candies to decorate cupcakes  few weeks ago and came up empty. Then I stumble upon them in a market I never visit, so I needed to create a new reason to use them.

Servings: 5 dozen

Fresh
3 eggs
16 oz. cream cheese, softened
1/2 cup (1 stick) butter, softened
1/2 cup Grade A maple syrup

Pantry
2 cups all-purpose flour
1-1/2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/4 tsp. ground ginger
3/4 cup vegetable oil
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
15 oz. can pumpkin
1 tsp. vanilla extract
4 cups Confectioners’ sugar

Combine flour and spices
Preheat oven to 350 degrees-F. In a small bowl, combine flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger and set aside.

Combine wet ingredients and granulated sugar
In the work bowl of a stand mixer or in a large mixing bowl, combine the oil, granulated sugar, brown sugar, and pumpkin. Add eggs one at a time, incorporating each one. Add vanilla extract.

Make cupcake batter
Slowly add the flour to the wet ingredients and mix until just combined.  Line a mini cupcake pan (24 cupcakes) with paper liners. Use a teaspoon to spoon batter into paper liners, filling about three-quarter to the top. This will not use all of the batter, either bake in batches or use multiple mini cupcake pans if available.

Bake cupcakes
Bake cupcakes for 15 minutes. Test with a toothpick, inserted toothpick should be clean when removed.  Transfer pan to a cooling rack and let cupcakes cool for 5 minutes in the pan. Then transfer cupcakes to the cooling rack and reuse pan to finish baking cupcakes in batches as needed.

Make icing
While baking and cooling cupcakes,  combine cream cheese, butter, and maple syrup  in the work bowl of a stand mixer or large mixing bowl. Beat with stand mixer or hand-held beaters until light. Slowly add Confectioners’ sugar and beat continuously until incorporated.

Decorate and serve
Transfer icing to a pastry bag or a large Ziplock bag or similar. Refrigerate for approximately ten minutes.  Pipe frosting onto cooled mini cupcakes. Top with pumpkin candy if available or dust with orange sugar icing.

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Servings: 16

Fresh 4 eggs 4 oz. cream cheese 1/4 buttermilk 1/4 cup (1/2 stick) butter, softened, plus extra for greasing 2 Tbsp. milk

Pantry 2 cups all-purpose flour, plus extra for bundt [...]]]> Starting with a Pinterest inspiration, I combined a few recipes into one that suited my current craving and available ingredients.

Servings: 16

Fresh
4 eggs
4 oz. cream cheese
1/4 buttermilk
1/4 cup (1/2 stick) butter, softened, plus extra for greasing
2 Tbsp. milk

Pantry
2 cups all-purpose flour, plus extra for bundt pan
1-1/2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
15 oz. can pumpkin
1/2 cup vegetable oil
1 cup granulated sugar
1 cup light brown sugar, packed
1/2 tsp. vanilla extract
1 cup Confectioners’ sugar

Combine flour and spices
Preheat oven to 350 degrees-F. Grease a bundt pan with extra butter, dust with extra flour and set aside. In a small bowl, combine flour, baking soda, salt, cinnamon, nutmeg, and cloves and set aside.

Cook pumpkin
In a small pot, heat pumpkin over medium heat, stirring occasionally and cooking for five minutes or so until darker in color and reduced in volume by approximately one-third. Remove from heat, transfer to a large mixing bowl, and add cream cheese, granulated sugar, brown sugar, and oil, stir until well mixed.

Combine eggs and milk
In a small mixing bowl, whisk eggs and add buttermilk and vanilla extract. Add egg mixture to the pumpkin batter and stir to incorporate.

Make batter and bake
Slowly add the flour to the wet ingredients and mix until just combined.  Pour batter into the prepared bundt pan. Bake cupcakes for 40 to 45 minutes. Test with a toothpick, inserted toothpick should be clean when removed.  Transfer pan to a cooling rack and let cool for 5 minutes in the pan, the turn pan over on the cooling rack and let cake cool completely.

Make glaze and serve
While baking and cooling the bundt cake, brown butter over medium heat in a small pot. Let cool for 3 to 5 minutes. Combine browned butter, milk, and Confectioners’ sugar  in the work bowl of a stand mixer or large mixing bowl. Beat with stand mixer or hand-held beaters until well combined. Transfer bundt cake to a serving plate. Slowly pour glaze over the cake and let set for five minutes before slicing and serving.