Weekend Recap and a Pumpkin Recipe

Anybody still there???? I have been caught in the grind, bad! Does that even make sense? My wheels have been spinning ninety to nothing!!! Well, I am back to you with a recap of the weekend (lots of birthday festivities) and a big week ahead with a catering gig.

Mary and I threw Bowen and Michael’s birthday party at my house this weekend, after a day of paintball the boys and their gals came over for barbecue and beer (and sprinkle cookies).

We used Mary’s mom’s recipe for the pork butt, which is so so SO good. I have yet to taste pulled pork that stays this moist!! I think it’s the vinegar/water solution/brine you roast the pork in, maybe? It’s delicious though and seeing as we ate almost 8 pounds of meat I think the rest of the party enjoyed it as well!

(and Bo) ;)

Pork butt ready for the oven- I WILL post the recipe tomorrow!!!

And finally, I am catering for the Auburn game this week and did some recipe testing this weekend. I am making an artichoke, mascarpone bacon spread, mini spinach frittata’s, biscuit cups, rendezvous skewers, shrimp and grits, and these pumpkin muffins. You all know I’ll be back with lots of pics and all the recipes. Stay tuned!!! OH, and I started a new phase in school today. Two more to go!!!!!

Pumpkin Spice Muffins:

I wanted to try both a short-cut and non-shortcup recipe for these muffins:

Shortcut: One box of spice cake mix, one can pumpkin puree, 1 T vanilla, 1/2 cup chocolate chips. Follow instructions on box, add pumpkins, chips and bake at 35o for 20 minutes.

Pumpkin Spice Mini Muffins (and Cake)

Adapted from Foodlets

  • Ingredients
  • 4 eggs
  • 1 12 oz. can pumpkin
  • 1/2 cup vegetable oil
  • 1/2 cup apple sauce
  • 1 cup sugar
  • 1 1/4 cups whole wheat flour
  • 3/4 cup wheat germ
  • 3 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • Plus extra cinnamon and sugar to dust on top

Instructions

Note, if you’re using mini muffins preheat the oven to 425. If you’re baking a pan, preheat to 350 instead. If you’re doing both at the same time, split the difference at 375. Grease your pan(s) with butter or use muffin liners.

Using a handheld beater or standing mixer, beat wet ingredients together until frothy: eggs, pumpkin, oil and apple sauce. Add the sugar. Put a sifter over the mixing bowl and add the flour, wheat germ, spices, baking powder, salt and soda. Sift into the bowl then stir together, breaking up clumps but don’t over-mix. Stopping at just the right time, when everything is well incorporated, will keep your cakes fluffy.

Fill pan(s) about 3/4 full and bake.

Mini muffins: 8-10 minutes

8 x 10″ pan: 25 minutes

10 x 13″ pan: 30 minutes

While your cake(s) are cooling, sprinkle with cinnamon sugar.

if you’d like the healthy (longer) version, check this out HERE.

(sometimes we all need a shortcut?)

 

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