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Yes- an interesting name - A cupcake-muffin cross, these pumpkin yumkins with orange-cream cheese icing are yummy indeed!
I adapted the recipe from The Pastry Queen and fake ginger
Makes 1 dozen
1 cup white Chocolate chips
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup packed dark brown sugar
1 large egg
1 (15-ounce) can pure pumpkin
1 teaspoon vanilla
1/4 tsp orange oil
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped raisins
1/2 tsp cinnamon
Cream Cheese Frosting:
1 (8-ounce) package cream cheese, at room temperature
1 teaspoon freshly squeeze orange juice
4 cups powdered sugar
zest of 1 orange
1/4 tsp orange oil
To make the Yumkins: Preheat oven to 350F. Arrange the nuts on a baking sheet in a single layer and toast for 7 to 9 minutes, until golden brown and aromatic. Cool the nuts, and then coarsely chop.
Grease 12 standard-size muffin cups with butter or cooking spray or use cupcake liners. Using a mixer fitted with a paddle attachment, cream the butter and sugar in a large bowl on medium speed about 1 minute. Add the egg and beat on medium speed for 1 minute. Add the pumpkin and vanilla and orange oil and beat until combined. Stir in the flour, baking soda, baking powder, and salt. Stir in the white chips and raisins and cinnamon. The batter will be thick.
Spoon the batter into muffin cups just to the top. Bake about 20 minutes until the muffins are firm to the touch or a toothpick inserted into the middle comes out clean. Cool the muffins in the pan for 5 minutes, then invert them onto racks to cool for 30 minutes before frosting.
To make the frosting: Using a mixer fitted with the paddle attachment, beat the cream cheese and orange juice and orange oil on medium speed about 20 seconds. Add the powdered sugar 1/2 cup at a time, beating until incorporated after each addition. Stir in the orange zest.
Coat the tops of the cooled Yumkins with frosting. Do no wrap until the frosting has set, about 45 minutes. Well-wrapped Yumkins will keep about 3 days in the fridge.
Moroccan Vegetarian Stew
A very Healthy Vegetarian Soup with Lots of Spice:
1 large onion, chopped
1 Tbsp olive oil
2 tsp ground cinnamon
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp cayenne pepper
1/2 tsp ground allspice
1/4 tsp salt
3 c water
1 small butternut squash, peeled and cubed
2 medium potatoes, peeled and cubed
4 medium carrots, sliced
3 plum tomatoes, chopped
2 small zucchini, cut into 1 inch pieces
15oz can garbanzo beans, rinsed and drained
1. In a Dutch oven, saute onion in oil until tender. Add spices and salt. Cook 1 minute longer.
2. Stir in the water, squash, potatoes, carrots, and tomatoes. Bring to a boil. Reduce heat, simmer, uncovered, for 15-20 minutes or until potatoes and squash are almost tender.
3. Add zucchini and chickpeas, return to a boil. Reduce heat, simmer, uncovered, for 5-8 minutes or until vegetables are tender.
Pork and Pumkin Chili
We have made much of this great chili this season- teacher dinners and for united way fundraiser- You can tone it done with the amount of chili powder and the peppers used-
* 3 pounds boneless pork shoulder, trimmed and cut into 1/2-inch cubes
* 1 12-ounce bottle Mexican lager
* Kosher salt
* 2 to 3 chipotle peppers in adobo sauce, finely chopped
* 3 teaspoons dried oregano, preferably Mexican
* 1 15-ounce can pure pumpkin (about 1 3/4 cups)
* 1/2 cup sour cream
* 1/4 cup vegetable oil
* 2 medium tomatoes, roughly chopped
* 1 poblano pepper, seeded and chopped
* 2 medium white onions, diced
* 1/4 cup chili powder, plus more for sprinkling
* 4 cloves garlic, finely chopped
* 1 bunch mustard greens, stems removed, leaves roughly chopped
* Lime wedges, for serving
Combine the pork, beer, 3 cups water and 2 teaspoons salt in a large pot and bring to a simmer over medium heat, skimming the foam off the surface. Add the chipotles and 1 1/2 teaspoons oregano, cover and cook about 30 minutes.
Mix 3 tablespoons pumpkin, the sour cream and salt to taste in a bowl; cover and chill.
Heat the vegetable oil in a skillet over medium heat. Add the tomatoes, poblano, onions and 2 teaspoons salt; cook until soft, 15 minutes. Add the remaining 1 1/2 teaspoons oregano, the chili powder and garlic; cook 5 minutes. Add the remaining pumpkin and cook 5 minutes.
Add the tomato mixture to the pork and simmer until the meat is tender, about 30 minutes. Add the greens and cook 10 more minutes. Season with salt. Ladle the chili into bowls; top with the pumpkin cream and more chili powder. Serve with lime wedges.
Spiced Caramel Apple Dip
8-ounce package cream cheese
1 cup brown sugar, packed
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 teaspoons cinnamon + pinch for topping
1/2 teaspoon ginger + pinch for topping
pinch of salt
pinch of cardamon for topping
Step by Step
1. Cream together cream cheese and sugars. Make sure sugars are well-combined.
2. Mix in spices and combine well.
3. Top with sprinkle of cinnamon, ginger, and cardamon.
Serve with apple slices.
And yes, you can go ahead and slice your apples ahead of time, too. In a medium bowl, pour in a can of ginger ale, Sprite, or 7-Up, or even pineapple juice. As you slice your apples, simply place them in the bowl and then cover and refrigerate. Right before the party, remove slices from the liquid and serve.
Quinoa Salad with Cucumber and Feta
A great Salad from Pioneer woman
* 1-½ cup Quinoa (red, Hulled Or Both)
* 3 cups Water
* 1 whole Large Cucumber, Peeled And Diced
* 1 whole Red Bell Pepper, Cored, Finely Diced
* ½ cups Finely Chopped, Fresh Dill, Cilantro, Or Parsely (or Combination Of)
* ¼ cups Green Onion- Finely Chopped
* ¼ cups Red Onion, Finely Chopped
* ¼ cups Kalamata Olives, Sliced Or Whole
* ⅔ cups Feta Cheese, Crumbled
* FOR THE DRESSING:
* ⅓ cups Olive Oil
* ¼ cups Balsamic Vinegar
* 2-½ Tablespoons Honey
* 1 Tablespoon Dijon Mustard
* ¼ teaspoons Salt
* ¼ teaspoons Freshly Ground Pepper
Combine the dressing ingredients. Set aside.
Rinse quinoa well before cooking to remove slightly bitter coating. Place quinoa and water in a pan. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Place in a large bowl and allow to cool to room temperature.
In a large bowl, combine chopped vegetables including chopped herbs of your choice. Add quinoa, olives, and cheese and gently mix.
Add dressing, gently toss again, adding more salt and pepper if needed. Cover and chill for 1 to 2 hours to allow flavors to blend.
Garnish with fresh herbs or sliced tomatoes and olives.
Herbed Ricotta Bruschettas
source: Ina Garten, How Easy Is That?
2 cups ricotta cheese
3 tbsp minced scallions, white and green parts (2 scallions)
2 tbsp minced fresh dill
1 tbsp minced fresh chives
Kosher salt and freshly ground black pepper
1 round sourdough bread
Good olive oil
1 whole garlic clove, cut in half
Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.
Combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside. Cut the bread in half and cut each half into 6 thick slices to make 12 slices total.
When the grill is hot, brush the bread with olive oil and grill on each side for 1 1/2 to 2 minutes, until lightly browned. Remove from the grill and rub each slice of bread with the cut side of the garlic clove. Sprinkle with salt and pepper and spread the herbed ricotta. Serve 2 warm slices per person with a green salad on the side.
* 3 cups chopped cooked chicken
* 2 cups (8 ounces) shredded Monterey Jack cheese with peppers
* 1/2 cup sour cream
* 1 (4.5-ounce) can chopped green chiles, drained
* 1/3 cup chopped fresh cilantro
* 8 (8-inch) flour tortillas
* Vegetable cooking spray
* 1 (8-ounce) container sour cream
* 1 (8-ounce) bottle green taco sauce
* Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives, chopped cilantro
Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.
Bake at 350° for 35 to 40 minutes or until golden brown.
Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.
Southern Living, FEBRUARY 2000
Savory Bread Stips
A great appetizer
* 1 package (1/4 ounces) active dry yeast
* 6-1/2 teaspoons sugar, divided
* 1/2 cup warm water (110° to 115°)
* 3 tablespoons olive oil
* 2 tablespoons dried minced onion
* 2 teaspoons dried basil
* 1 teaspoon dried oregano
* 1 teaspoon rubbed sage
* 1 teaspoon garlic powder
* 1/2 cup cold water
* 3 cups all-purpose flour
* 1-1/2 cups chopped fully cooked ham
* 1 cup shredded Parmesan cheese
* 1/2 cup chopped ripe olives
* 1/2 cup chopped onion
* 1/2 cup minced fresh parsley
* 1/4 cup olive oil
* 2 garlic cloves, minced
* Dissolve yeast and 1/2 teaspoon sugar in warm water; set aside. In a saucepan, combine oil, onion, basil, oregano, sage and garlic powder; cook over medium heat for 1 minute. Remove from the heat; stir in cold water. In a bowl, combine flour and remaining sugar. Stir in oil and yeast mixture. Turn onto a lightly floured surface; knead for 3 minutes. Place dough on a greased 15-in. x 10-in. x 1-in. baking pan. Cover and let stand for 15 minutes. Pat dough evenly into pan. Combine topping ingredients; sprinkle over dough. Bake at 375° for 25-30 minutes or until well browned. Cut into 2-in. x 1-in. strips. Yield: about 6 dozen.
Tortilla and Black bean Pie
* 4 flour tortillas (10-inch)
* 1 tablespoon canola oil
* 1 large onion, diced
* 1 jalapeno chile, minced (remove seeds and ribs for less heat)
* 2 garlic cloves, minced
* 1/2 teaspoon ground cumin
* Coarse salt and ground pepper
* 2 cans (15 ounces each) black beans, drained and rinsed
* 12 ounces beer or 1 1/2 cups water
* 1 package (10 ounces) frozen corn
* 4 scallions, thinly sliced, plus more for garnish
* 2 1/2 cups shredded cheddar cheese (8 ounces)
1. Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Set aside.
2. Heat oil in a skillet over medium heat. Add onion, jalapeño, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 5 to 7 minutes.
3. Add beans and beer to skillet, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Season with salt and pepper.
4. Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup cheese. Repeat three times, using 1 cup cheese on top layer. Bake until hot and cheese is melted, 20 to 25 minutes. Unmold pie; sprinkle with scallions. To serve, slice into wedges.