Baked Pumpkin Donut Muffins AND Giveaway Winner!

I've been seeing these muffins all over the web lately so I decided to make them as a breakfast treat for my kids and husband. I noticed a lot of the recipes online that made these donuts muffins with a mini muffin tray to make them more like donut holes. I have already packed my mini muffin tray away for our move so I was happy to find this recipe at My Madison Bistro that used the large muffin tray. These muffins were a snap to put together, smelled ultra delicious while baking, and tasted moist, flavorful, and extremely tasty!! My kids loved them - they said they were "awesome", "the best", and "SOOOOOOOOO good". Can't beat that.

Baked Pumpkin Donut Muffins:
Adapted recipe and photos by for the Love of Cooking.net
Original recipe by My Madison Bistro
  • 2 1/2 cups of flour
  • 1/2 cup of whole wheat flour
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1/4 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp fresh nutmeg, graded
  • 1/4 tsp cardamom
  • 1/4 tsp ground cloves
  • Dash of dried ginger
  • 10 tbsp softened butter
  • 3/4 cup of brown sugar
  • 2 large eggs
  • 15 oz can of pumpkin puree
  • 1/3 cup of buttermilk
  • 1 tsp vanilla
Preheat the oven to 350 degrees. Coat a muffin try with cooking spray.

Combine the flours, baking powder, salt, baking soda, cinnamon, nutmeg, cardamom, cloves, and ginger together in a bowl; mix well.

Beat the butter and sugar together until creamy; add the eggs, pumpkin puree, buttermilk, and vanilla then beat until well combined.

Add the flour mixture to the pumpkin mixture and mix until just combined. Spoon the mixture into eat muffin tin evenly.

Place into the oven and bake 25-28 minutes, or until a tester inserted in the center comes out clean. Let the muffins cool for a couple of minutes before moving to a wire rack.

Other Ingredients:
  • 4 tbsp butter, melted
  • 3/4 cup of white sugar
  • 2 1/2 tsp ground cinnamon
Combine the white sugar and cinnamon together in a bowl until well mixed.

Brush the warm melted butter over the entire muffin then place into the sugar/cinnamon mixture and toss it around to coat evenly.

Set the finished muffins on a rack to cool for a few minutes. Serve and enjoy!





GIVEAWAY WINNER:

The winner of the Spicy Apron giveaway* is comment number 21:

Big Dude said...

You sure are turning your freezer and pantry items into some good looking dishes - the soup has got to be delicious.


Congratulations Larry! I know most of the aprons may not be your style Larry, but I bet your wife Bev would love them! Congratulations on winning! Please e-mail me with your mailing address, full name, and the apron of your choice so it can be mailed to you. Click here to view the aprons you can choose from.

*Giveaway prize is one apron worth $28.99 or less



Vegetable Soup with Turkey Italian Sausage, White Beans, and Spinach AND a Giveaway!

This is another "clean out my pantry to prepare for our big move" recipe. I found some turkey Italian sausage and homemade chicken broth in the freezer so I decided to make a big batch of soup with them. I grabbed diced tomatoes and white beans out of the cupboard and carrots, celery, onion, spinach, and basil from the refrigerator. I threw them all together and let them simmer for 2 hours. The soup was hearty and comforting - perfect for the cold weather we have been having. I served the soup with Parmesan and Black Pepper Biscuits for a delicious and healthy meal that we all enjoyed.

Vegetable Soup with Turkey Italian Sausage, White Beans, and Spinach:
Recipe and photos by For the Love of Cooking.net
  • 2 tsp olive oil
  • 1/2 sweet yellow onion
  • 4 turkey Italian sausages, casings removed
  • 4 cloves of garlic, minced
  • 2 carrots, diced
  • 2 celery, diced
  • 1/4 tsp dried oregano
  • 2 cans of diced tomatoes
  • 5 cups of chicken broth
  • Sea salt and freshly cracked pepper, to taste
  • 1-2 cans of white kidney beans, drained & rinsed
  • 2 cups of fresh spinach
  • 2 tbsp fresh basil, chiffonade
  • Parmesan cheese, shredded
Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion and turkey Italian sausage (removed from casings). Using a spatula, break up the sausage as it cooks into small crumbles. Cook for 4-5 minutes or until the onion is tender and the sausage is cooked. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the carrots, celery, oregano, tomatoes, chicken broth, sea salt and freshly cracked pepper, to taste.

Simmer the soup on low for 2 hours. Add the drained white beans, spinach, and fresh basil right before serving. Ladle the soup into bowls then top with freshly shredded Parmesan cheese. Enjoy.




GIVEAWAY:



How pretty are these aprons? I love that they come is such cute fabrics and different lengths. Spicy Aprons is giving one of my readers an apron of their choice that is worth $28.99 or less. There are several aprons to choose from so check out the Etsy page to see all of the amazing creations. I had to add the Bronco apron especially for my sister Dana who happens to be the BIGGEST Bronco fan ever! All you have to do to enter the giveaway is comment on this post. If you leave an anonymous comment be sure to leave your name and e-mail address so I have someone to contact if you are chosen. The giveaway ends on October 30, 2011 at 7:00 pm Pacific Time.

GOOD LUCK!!!



Parmesan and Black Pepper Biscuits

I found this recipe online at My Recipes and decided to serve them with a batch of soup I was making for dinner. I halved the recipe so it made six biscuits instead of 12. The biscuits didn't rise as much as I wanted but I think it's because I rolled them out way too thin, next time I make them, I will roll them out much thicker. Even though they were thin, they were fluffy and delicious. I loved the salty flavor the Parmesan and the kick the black pepper gave these biscuits. My family gobbled them up and we all enjoyed them - even my daughter, who doesn't like cheese, loved them.

Parmesan and Black Pepper Biscuits:
Recipe by For the Love of Cooking.net
Original recipe by My Recipes
  • 1 cup of flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp freshly cracked pepper
  • 1/4 tsp salt
  • 2 tbsp cold butter, cut into small pieces
  • 1/4 cup + 2 tbsp of low fat buttermilk
  • 1 1/2 tbsp honey
  • 1/4 cup of fresh Parmesan, grated
Preheat the oven to 400 degrees.

Combine the flour, baking powder, cracked pepper, and salt together in a bowl - mix well. Cut in the butter with a pastry cutter or 2 knives until mixture resembles course meal. Chill for 10 minutes.

Combine the buttermilk and honey together and whisk until well combined. Add the Parmesan cheese. Add the buttermilk mixture to the flour mixture, stir until just combined.

Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2 inch thick) rectangle; dust the top of the dough with some flour. Fold the dough crosswise into thirds (like folding a piece of paper to fit into an envelope). Re-roll dough into an other (1/2 inch thick) rectangle; dust top of dough with flour. Fold the dough crosswise into thirds; gently roll or pat to a 3/4 inch thickness Cut dough with a biscuit cutter to form 6 dough rounds. Place the dough rounds, 1 inch apart, on a baking sheet line with a silpat mat. Bake for 13 minutes or until golden brown. Remove from the baking tray; cool on a wire rack for a few minutes. Serve warm with butter. Enjoy.



Pumpkin Cookies with Cinnamon Icing

This is a must try cookie recipe!!! I made these tasty treats for dessert when we had friends over for dinner and they were a HUGE hit with everyone. The pumpkin flavor was amazing in these moist and soft cookies and the cinnamon icing made them extra special. I think I have a new favorite cookie - they are that good!

Pumpkin Cookies with Cinnamon Icing:
Recipe and photos by For the Love of Cooking.net
  • 2 cups of flour
  • 1/2 cup of whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 1/2 cup of butter, softened
  • 1 1/2 cup of white sugar
  • 1 cup of canned pumpkin puree
  • 1 egg
  • 1 tsp vanilla extract
Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.

Combine the flours, baking powder, baking soda, and salt together in a bowl. Mix well.

In another bowl beat the pumpkin pie spice, butter, and sugar together with a mixer until creamy. Add the pumpkin puree, egg, and vanilla extract and mix until well combined. Slowly add the flour mixture to the pumpkin mixture until just combined.

Drop by the spoonful onto the silpat mat lined baking sheet; flatten slightly. Place into the oven and bake for 15 minutes. Cool on a wire rack.

Cinnamon Icing:
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 2 cups of powdered sugar
  • 3-4 tbsp milk
  • 1 tbsp melted butter
Combine all of the ingredients together in a bowl and mix thoroughly. Place the cookies on a wire rack over waxed paper. Spoon the icing over the top of each cookie and spread around until covered. Serve with an ice cold glass of milk. Enjoy!

Ground Beef, Caramelized Onion, and Spinach Lasagna

We had two families coming over for dinner and I wanted to make something that would be hearty, comforting, and also something that would clean out my pantry before we move so I don't have to pack as much. I found some marinara sauce and lasagna noodles in the cupboards and I had some ground beef, onions, ricotta, and spinach in the refrigerator so I threw them together and made a huge pan of lasagna. The caramelized onions made this lasagna extra special. It was a big hit with all of the adults and even some of the picky kids liked it too.

Ground Beef, Caramelized Onion, and Spinach Lasagna:
Recipe and photos by For the Love of Cooking.net
  • 1 tbsp olive oil, more if needed
  • 2 sweet yellow onions, sliced thickly
  • 1 pound of lean ground beef (I used 93/7)
  • 1 tsp dried basil
  • 1/2 teaspoon garlic powder
  • 1/2 tsp dried oregano
  • 1/4 tsp onion powder
  • 1 pinch of red pepper flakes
  • Sea salt and freshly cracked pepper, to taste
  • 5 cloves garlic, minced
  • 1 (15 ounce) container ricotta cheese
  • 1 egg
  • 1 tbsp fresh parsley, chopped
  • 1/2 cup of Asiago cheese
  • 12 no cook lasagna noodles
  • 2 cups mozzarella cheese, shredded (divided)
  • 4 cups of marinara sauce (homemade or store bought)

Preheat oven to 375 degrees. Heat the olive oil in a large skillet over medium heat. Add the onions and cook, stirring often, for 15-20 minutes, or until tender and golden brown. Meanwhile, in another skillet over medium heat, cook ground beef, making sure to break it up into crumbles. Add the dried basil, garlic powder, dried oregano, crushed red pepper flakes, sea salt and freshly cracked pepper, to taste. Once the meat is brown add the minced garlic and cook for 60 seconds, stirring frequently. Remove from heat and drain any grease.

In a large bowl, add ricotta, egg, 1/2 cup of mozzarella cheese, Asiago cheese, fresh chopped parsley, sea salt, and freshly cracked pepper, to taste. Combine until mixed thoroughly.

Coat a 9 x 13 inch baking pan cooking spray then layer with just enough marinara sauce to cover the bottom of the pan. Lay four lasagna noodles in the pan. Spread some of the ricotta mixture on the noodles, then spoon some of the ground beef mixture on top, followed by caramelized onions, and spinach leaves. Add four more noodles then top them with more sauce; repeat layering. Finish with a layer of noodles and remaining sauce. Sprinkle with mozzarella cheese.

Bake covered in a preheated oven at 375 degrees for 30 minutes. Uncover and bake for 15 minutes. Let the lasagna cool for 5-10 minutes before slicing and serving. Enjoy.

Vodka Cran-Raspberry Sparkling Water AND Giveaway Winner

We had friends over for dinner tonight so I decided to make cocktails. I was sent a lovely bottle of I Spirit Vodka so I treated my girlfriends to some tasty drinks. I love the flavor of the cran-raspberry sparkling water with vodka, fresh raspberries, and a bit of lime. This vodka was delicious in our drinks! We all were impressed with how smooth and clean the vodka tasted. We had a fantastic night enjoying our delicious drinks.

Vodka Cran-Raspberry Sparkling Water:
Recipe and photos by For the Love of Cooking.net
  • Ice
  • 1 shot of vodka
  • 1 can of cran-raspberry sparkling water
  • Fresh raspberries
  • Lime wedge
Fill a glass full of ice. Pour one shot of vodka in the glass; squeeze a wedge of lime into the vodka. Add some fresh raspberries to the drink then top with a can of cran-raspberry sparkling water. Garnish with a wedge of lime. Drink with your dear friends and enjoy!




GIVEAWAY WINNER:


The winner of the Sophia Grace apron is comment number 190:

Anonymous said...

oops forgot to leave me e-mail in case I win, oh, my goodness, love the recipe for the muffins and the apron would be really appreciated..mjs from momanddad00@clear.net!!!!!!!!!!!!!!yummmmeee~!

Congratulations! Please send me an e-mail with your full name and mailing address so Sophia Grace can send you your new apron!



Pumpkin Muffins with Oatmeal Streusel Topping AND a Giveaway!

I love any baked goods that have pumpkin in them - especially muffins. My kids wanted me to make muffins for breakfast recently so I decided to surprise them with these tasty treats. I adapted the basic pumpkin muffin recipe I found at Smitten Kitchen. I found the oatmeal streusel recipe at Two Peas & Their Pod. The muffins smelled AMAZING while they baked and tasted even better! My husband and children really loved them and they made breakfast extra special. I took a bite of one and nearly swooned - it was so moist and flavorful!

Pumpkin Muffins with Oatmeal Streusel Topping:
Adapted recipe and photos by For the Love of Cooking.net
Original muffin recipe by Smitten Kitchen
Original streusel recipe by Two Peas & Their Pod
  • 1 cup of flour
  • 1/2 cup of whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup of canned pumpkin (not pumpkin pie filling)
  • 1/3 cup of canola oil
  • 2 large eggs
  • 1 tsp pumpkin pie spice
  • 1 cup of sugar
Preheat the oven to 350 degrees. Coat a muffin tin with cooking spray.

Combine the flours, baking powder, baking soda, and salt together and mix well.

In another bowl, mix with a beater the pumpkin, oil, eggs, pumpkin pie spice, and sugar together until creamy and smooth. Slowly add the flour mixture to the pumpkin mixture and mix until just combined.

Divide the batter equally into each muffin cup.

Streusel Topping:
  • 1 1/4 cup of oats
  • 1 tbsp flour
  • 1/3 cup of brown sugar
  • 1 tsp cinnamon
  • Dash of fresh nutmeg, grated
  • 6 tbsp cold butter, cut into chunks
Combine together all the ingredients in a bowl and mix with your fingers until crumbly. Sprinkle evenly on top of the muffin batter.

Place into the oven and bake for 20-25 minutes or until a tester inserted in the center comes out clean. Let the muffins cool on a rack for a few minutes before serving. Enjoy.




GIVEAWAY:

I was recently sent the most adorable apron (see their photo above) from Sophia Grace. It's trendy and cute while still being very functional. I love the Sophia Grace philosophy which is "enjoy life's simple pleasures by spending time with friends and family along with a great meal". One lucky winner will win a beautiful apron from Sophia Grace. All you have to do is comment on this post. Be sure to leave a name or e-mail address if you leave an anonymous comment so I will know who to contact if you are the winner. The contest ends on Sunday, October 23, 2011 at 7:00 pm Pacific Time.

Make sure to check Sophia Grace out on Twitter, visit their Facebook page, and head over to the Sophia Grace website to see their beautiful aprons.

Good luck!

Roasted Sweet Onions with Herbed Bread Crumbs

I found this recipe in the August issue of Saveur magazine. I love sweet onions and roasted veggies are my favorite so this recipe called my name. The recipe called for fresh thyme and oregano but I didn't have any so I replaced them with fresh basil. The onions were sweet and tender and the herb crust gave them a nice crust and flavor. This was a wonderful side dish - I may have to make it again over the upcoming holidays.

Roasted Sweet Onions with Herbed Bread Crumbs:
Adapted recipe and photos by For the Love of Cooking.net
Original recipe by For the Love of Cooking.net
  • 2 large sweet yellow onions, cut into 1/2" thick rings
  • 1-2 tbsp olive oil
  • Sea salt and freshly cracked pepper, to taste
  • 5 tbsp panko crumbs
  • 1 tbsp butter, melted
  • 1 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh basil, finely chopped
  • 2 cloves of garlic, minced
Heat the oven to 450 degrees. Coat a baking dish with cooking spray.

Drizzle a bit of olive oil over the onions then, using your hands, rub the oil so the onion is evenly coated on both sides. Season the onions with sea salt and freshly cracked pepper, to taste. Place the onions, keeping them as intact as possible, into the baking dish.

Bake, turning onions, until soft and and lightly caramelized, about 15 minutes.

Meanwhile, stir together the panko crumbs, butter, parsley, fresh basil, and minced garlic until well combined. Sprinkle evenly over all of the onions slices. Continue baking until the topping is golden brown, about 15 minutes more. Serve immediately. Enjoy.



Gemelli with Chicken, Garlic, Heirloom Tomatoes, Basil, and Asiago

This is one of those meals that I threw together while helping my kids do homework. I cooked up a couple of chicken breasts in my grill pan then chopped them into bites. I tossed some cooked gemelli in some olive oil and sautéed garlic then added the chicken, baby heirloom tomatoes, toasted pine nuts, chopped basil, and asiago cheese. It was quick and simple to make and had very little clean up which is perfect for a weeknight meal. My whole family loved this dish! I served this pasta with my House Salad that was tossed with Fran's Simple Vinaigrette.

Gemelli with Chicken, Garlic, Heirloom Tomatoes, Basil, and Asiago:
Recipe and photos by For the Love of Cooking.net
  • Cooking spray
  • 2 boneless, skinless chicken breasts
  • Sea salt and freshly cracked pepper, to taste
  • 7 oz Gemelli pasta, cooked per instructions
  • 1-2 tbsp olive oil
  • 3 cloves of garlic, minced
  • Handful of baby heirloom tomatoes
  • Several fresh basil leaves, chiffonade
  • Toasted pine nuts*
  • Asiago cheese, to taste
Heat a grill pan coated with cooking spray over medium heat. Season both sides of the chicken breasts with sea salt and freshly cracked pepper, to taste. Add the chicken to the hot grill pan and cook for 5-6 minutes per side, or until cooked through. Set aside and let the meat rest for 5 minutes before you slice into bite sized chunks.

Cook the pasta in a large pot of salted water per instructions. Drain the pasta. In the same pot you cooked the pasta, add 1-2 tablespoons of olive oil and the minced garlic. Cook for 30 seconds, stirring constantly. Remove from the heat and add the pasta to the garlic and olive oil. Toss to coat the pasta evenly. Add the chopped up chicken, tomatoes, basil, pine nuts, asiago cheese, then season with sea salt and freshly cracked pepper, to taste. Toss and taste - add more cheese or seasonings if needed. Serve immediately. Enjoy.

*To toast the pine nuts, simply put them in a DRY skillet (no oil needed). Cook on low for a few minutes, stirring often, until they start to get golden brown.



Broccoli with Garlic, Pine Nuts, and Asiago Cheese

I am always trying new ways to make broccoli in hopes that my kids will eat it. I decided to try sautéing the broccoli in a skillet then adding a bit of fresh garlic, toasted pine nuts, and asiago cheese. It was awesome! My daughter didn't care for the cheese but my son thought it was pretty good. I really loved the garlic flavor on the broccoli along with the tasty nuts and salty cheese. It was super simple to make and tasted really great.

Broccoli with Garlic, Pine Nuts, and Asiago Cheese:
Recipe and photos by For the Love of Cooking.net
  • 2 tsp olive oil
  • 1 small head of broccoli, cut into florets
  • 1 clove of garlic, minced
  • Sea salt and freshly cracked pepper, to taste
  • Dash of crushed red pepper
  • 1-2 tbsp of pine nuts, toasted*
  • 1 tbsp asiago cheese, grated
Heat the olive oil in a skillet over medium heat. Add the broccoli florets and cook, stirring often, until lightly browned, about 4 minutes. Add the minced garlic, and cook, stirring constantly, for 1 minute. Remove from the heat and place in a serving bowl. Add the toasted pine nuts and asiago cheese. Serve immediately. Enjoy.

*To toast the pine nuts, simply put them in a DRY skillet (no oil needed). Cook on low for a few minutes, stirring often, until they start to get golden brown.



Baked Eggs with Caramelized Mushrooms, Onions, and Spinach AND the Giveaway Winner


I have been having fun making all sorts of variations of baked eggs like Caprese Baked Eggs, Baked Eggs with Bacon, Tomatoes, and Sharp Cheddar, and Herb Baked Eggs. I was in the mood for an egg dish for breakfast so I looked in my refrigerator to see what I had on hand. I found some leftover diced onion, spinach, and baby button mushrooms so I decided to sauté the combination then add an egg on top and bake it. I served these tasty baked eggs with a piece of really great toast (Dave's Killer Bread - Good Seed) and they were so fantastic. My husband and I both felt these eggs were rich, creamy, and extra delicious!

Baked Eggs with Caramelized Mushrooms, Onions, and Spinach:
Recipe and photos by For the Love of Cooking.net
  • Cooking spray
  • 1 tsp butter
  • 1 tsp olive oil
  • 1/2 sweet yellow onion, diced
  • 1 cup of baby button mushrooms, sliced in half
  • 1 cup of baby spinach
  • 3 eggs
  • 3 tsp milk (I used fat free but cream would make it richer)
  • Sea salt and freshly cracked pepper, to taste
Preheat the oven to 350 degrees. Coat two small ramekins with cooking spray.

Heat the butter and olive oil in a skillet over medium heat. Add the onion, and cook, stirring often, for about 3 minutes. Add the mushrooms, and cook for 2-3 minutes before stirring. Once the mushrooms are golden brown and the onions are tender, add the minced garlic and spinach to the skillet and cook, stirring continuously for 1 minute. Season with sea salt and freshly cracked pepper, to taste. Remove from the skillet and divided equally into the three ramekins.

Crack an egg into each ramekin, being careful not to break the yolks. Add 1 tsp of milk into each ramekin. Season with sea salt and freshly cracked pepper, to taste.

Place onto a baking tray and cook for 5 minutes; Turn the oven to broil and cook for another 5 minutes or until the whites are set but the yolk remains soft. Remove from the oven and serve immediately. Enjoy.



GIVEAWAY WINNER:


The winner of The New Sonoma Cookbook by Connie Guttersen RD, PhD is comment number 128:

Brooke said...

I have heard about the Sonoma Diet. I would love to have this cookbook, thanks for the chance.


Congratulations Brooke! Please e-mail me with your full name and mailing address so they can send you your new cookbook.