As the temperature keeps dropping, thoughts of apples and pumpkins overtake my little cooking mind. I seek out recipe that has either of these two quintessential fall treats. These little muffins started out as a simple pumpkin muffin, but I have made several versions including this one with a cream cheese layer. You could also adapt it by adding nuts, dried fruits or a crumb topping for a little variety. Pumpkin Cream Cheese Muffins - adapted from Cooking Light Ingredients Cake layer 2 3/4 cups all-purpose flour1 cup granulated sugar1 tablespoon baking powder1 teaspoon baking soda1 1/2 teaspoon ground cinnamon1/2 tsp nutmeg1/2 teaspoon salt1 cup canned pumpkin3/4 cup light sour cream1/3 cup 2% milk1/4 cup vegetable oil1 teaspoon vanilla extract1 … [Read more...]
Scrap Yourself a Mini Kitchen Guide!
I'm back with another digital scrapbooking project idea for the kitchen, a mini kitchen guide that you can make with digital scrapbooking products quickly and easily! But first some background... One day I was (yet again) going through every one of my cookbooks in search of some cooking substitution or other. After wasting a good 10 minutes going through my cookbooks, I finally gave up and log onto the computer to Google it instead. This is not the first time I've wasted time looking for a little bit of kitchen info that I just can't remember when I need it. So I came up with the idea of making a little kitchen guide to fill with all those little tidbits of info I'm always needing while I'm cooking and baking. My first task was to compile a collection of all of the little bits of … [Read more...]
Roasted Sweet Potato Salad with Warm Chutney Dressing Recipe
Need a change from the traditional marshmallow topped sweet potato side? This recipe utilizes the great flavors of fall with a giant punch of flavor. Roasted Sweet Potato Salad with Warm Chutney Dressing Makes 8 servings Ingredients: 4 medium-sized sweet potatoes, peeled and cut into 1-inch pieces 5 tablespoons olive oil 1 tablespoon finely chopped fresh rosemary 1 teaspoon salt, plus more as needed 1 teaspoon freshly ground black pepper, plus more as needed 1/2 teaspoon ground cumin 1/2 teaspoon ground ginger 1 cup raw green pumpkin seeds (also known as pepitas) 1 cup dried cranberries 1 cup chopped scallions (green and white) 1 cup julienned roasted red pepper [sc:adsense ] Dressing: 6 tablespoons balsamic vinegar 1/3 cup mango chutney (Major Grey's) 2 tablespoons … [Read more...]
Light Vegetable Pasta Salad Recipe
Photo by Stephanie Yes, it is September and pasta salad is usually a summer cookout staple. In most of the country, it is still warm enough to need a simple pasta dish for football tailgates and a late summer get together. This pasta salad was born out of my love of pasta but my distaste of heavy creamy pasta salads. A light balsamic vinaigrette replaces the normal mayonnaise based dressing. Colorful Veggies And Interesting Pasta Using an interesting pasta and colorful veggies can really make this dish pop, so consider using a tri color rotini or some of the new mini pastas out there. The mini penne worked well, but I typically use a whole wheat pasta for added nutrition. Toss with a sprinkling of feta throughout for an extra burst of flavor. To make a complete meal instead of … [Read more...]