Small Batch Pumpkin Chocolate Chip Muffins

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I hope everyone had a wonderful Thanksgiving holiday filled with love, family, friends, and lots of good food!

Let's talk about leftovers.  One of the best things about the Thanksgiving feast is all the leftovers that you can eat for days! Don't you agree?  Some just love having another plate of that turkey dinner with all the sides and a slice of pie.  Some want to re-create those leftovers into a totally new dish like my Turkey Tex-Mex Quesadillas, Turkey and Swiss Panini, or my Turkey Wild Rice Soup.  These are great ways to use that leftover turkey, but what do you do with extra cans of pumpkin?

Well, I have several ways that you can use a can a pumpkin!  Let start out with a breakfast dish.

SMALL BATCH PUMPKIN CHOCOLATE CHIP MUFFINS

These are perfect to whip up on the weekend or anytime over the cold winter months.  The kids LOVE them, and they are great for quick breakfasts on the go, or as a little sweet something with a cup of coffee or tea in the afternoon.  This is a small batch of 6 muffins which is just perfect when you want just a little something.  

The pumpkin flavors pop in this moist muffin that's studded with mini chocolate chips.  Heaven!  The combination of pumpkin and chocolate is hard to beat.  I used mini chocolate chips so that the chocolate flavor is plenty throughout the muffing although you can use regular chips if you like.  Dark chocolate chips would be awesome as well. 

What equipment do I need?  I always keep this six cup muffin tin on hand for small batches.  It works perfectly.  I also can't make muffins with out my trusty scoop.  This is a "necessity" for even sized muffins in my house! Other staples such as this and this help make baking easier.  

This recipe won't use up that whole can of pumpkin, so make sure to save the rest in a sealed container in the refrigerator so you can make my next pumpkin recipe coming up!  

Enjoy a hot breakfast and the flavors of the season.  These muffins will leave you wanting more!




Small Batch Pumpkin Chocolate Chip Muffins

yield: 6 muffins

1 cup pumpkin puree
1/4 cup canola oil
1 large egg
1/2 tsp pure vanilla extract
1 cup all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp salt
1/2 tsp pumpkin pie spice
1/3 cup mini chocolate chips

Preheat oven to 400 degrees.  Spray a 6 tin muffin pan with cooking spray and set aside.

In a small bowl whisk together pumpkin puree, oil, egg, and vanilla.  Set aside.

In a large mixing bowl add flour, sugar, baking powder, salt, and pumpkin pie spice.  Stir to combine.  Add wet ingredients and mix until the flour is just blended.  Don't overmix.  Fold in mini chocolate chips.

Scoop batter into 6 muffin tin wells.  Bake for 20-22 minutes.  Remove from the oven an cool on a wire rack.  Serve with butter if desired.

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Spicy Fall Squash Salad

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We are in the home stretch toward one of the biggest holidays of the year:  Thanksgiving!

Each year we have all of our traditional dishes such as my favorite pumpkin pie, mashed potatoes, a wonderful Citrus Rosemary roasted Turkey Breast, lime jello salad, among other veggies such as this and this.  Plus I always try to introduce a new dish each year to keep it fresh and hopefully inspire a new traditional food to the mix.

This year I'm making a wonderful Fall fresh salad.  One with spicy roasted butternut squash, pomegranate seeds, and pistachios!  This salad just screams the flavors of the season.  The squash is roasted and then tossed with a spice mix of cumin, coriander, and a little cayenne for some heat.  Mixed greens are topped with the roasted spiced squash, goat cheese, chopped dates, along with the pomegranate seeds and pistachios.  The whole salad is topped with cider and date dressing that is just fabulous.  The fresh salad is filled with autumn flavors that lend a sweet and spicy note to the salad!

SPICY FALL SQUASH SALAD

You can't pick a better salad to go with your Thanksgiving meal!  The perfect autumn salad full of sweet and spicy flavors that totally compliment each other.  This salad is a WINNER!

Add something new to your holiday spread with this salad.  It's THAT GOOD!

Happy Thanksgiving!







Spicy Fall Squash Salad
adapted from Love and Lemons

1 package pre-cut butternut squash
1 teaspoon Extra Virgin Olive Oil
¼ teaspoon Ground Cumin
¼ teaspoon ground coriander
¼ teaspoon Cayenne Pepper
6 cups spring mix greens
2 ounces Goat Cheese, torn into smaller pieces
2 Medjool dates, pitted and diced
¼ cup pomegranate seeds
¼ cup Pistachios, chopped and toasted

Kosher salt and freshly ground black pepper

Cider Date Dressing (makes extra)
5 tablespoons Extra Virgin Olive Oil
2 tablespoons Apple Cider Vinegar
1 tablespoon fresh lemon juice
1 Medjool date, pitted
½ garlic clove
⅛ teaspoon Ground Cumin
¼ teaspoon kosher salt
freshly ground black pepper, to taste

3 to 5 tablespoons water, as needed to blend

Instructions

Preheat the oven to 425°F.   Place the butternut squash cubes on a large baking sheet and drizzle with olive oil and pinches of sea salt and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 30 to 35 minutes, or until tender and browned around the edges.

In a small bowl, stir together the cumin, coriander, cinnamon and cayenne. Set aside.

Make the Cider Date Dressing: In a blender combine the olive oil, vinegar, lemon juice, date, garlic, cumin, salt, pepper, and 3 tablespoons of water. Blend well until combined.  Add 1 to 2 more tablespoons of water as needed if too thick.

Remove the butternut squash from the oven, let cool slightly, and, while warm, toss with the spice mixture.

Assemble the salad with the spring mix greens and half of the roasted squash. Drizzle with ⅓ of the dressing, toss lightly, then add the remaining squash, goat cheese, dates, pomegranates, and pistachios. Drizzle with more dressing as desired. Serve immediately.

Apple Cider Sangria

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Want to discover the BEST fall sipping drink ever?

APPLE CIDER SANGRIA

Yes, this has got to be the best festive fall adult drink around.  Sangria is a classic cocktail that will serve a crowd.  This version puts a spin on the original and gives you warm and fruity autumn flavors.   In fact, I served this at our Thanksgiving bash and it was such a hit that we made more the next day!  Even though it is close to Christmas I still wanted to share this with you because this would be a PERFECT holiday drink.  It's still apple season and why not take advantage of it.  I like to make use of all the specialty varieties before they are gone.  Go forth I say, drink and be merry!

The best part is this sangria is it's infused with a combination of in-season apples and ginger.  Fragrant, light, and refreshing, this drink will remind you of a fresh picked apple with a little zing to it!

I used an Italian Pinot Grigio (Ruffino) for the wine as a base.  Then I added apple vodka, (great for apple martinis...) apple cider, plenty of fresh cut apples, then topped it with some ginger ale for sparkle.  No extra added sugar here, this is sweet enough with the cider.  

The assembly is quick.  You only need a nice glass pitcher to show off the pretty colors and fruit.  Mix it up just before adding the ginger ale and place it in the refrigerator to meld together.  Then top it with ginger ale just before serving.  

This truly is an amazing drink.  I hope that you will try this over the holiday season and come back and let me know what you think.

Enjoy!

Apple Cider Sangria

adapted from Home is Where the Boat Is

2 – 3 apples, diced ( I used 1 green - Golden Delicious and 2 red - Jazz)

1 bottle Pinot Grigio, (such as Ruffino)
1 cup Apple Cider
1/2 cup Apple Vodka (such as New Amsterdam)

1 can Diet Ginger Ale 

Dice the apples and add them to a large glass pitcher. Add in the wine, apple cider and vodka. Stir to combine.  Refrigerate at least 1-2 hours.

Add chilled ginger ale to the pitcher just before serving.  Stir to combine.  Add fruit to the glasses and fill with sangria.  

Pumpkin Pecan Crumb Topped Muffins

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Have extra cans of pumpkin?

I'll show you what to do with it.  I always seem to have either an open can or extra cans of pumpkins around.  One good way to save that pumpkin is to portion it into muffin tins and freeze them.  Then you can take out a couple, thaw them and use them all winter in recipes.  Pumpkin smoothie anyone?

Another way is to make my fabulous Pumpkin Pecan Crumb Topped Muffins.  Hot from the oven, bursting with the aromas of fall, these muffins will bring comfort to your soul!  Filled with pumpkin, and spices such cinnamon, ginger, and cloves, and topped with a sugary crumble, you will be dancing a jig when you bite into these tender muffins.  

PUMPKIN PECAN CRUMB TOPPED MUFFINS

Perfect for breakfast on Thanksgiving morning, or the day after! 

MAKE AHEAD!  You can make these ahead and just reheat them in the oven covered in foil, at 350 degrees for 10 minutes.  How simple is that?  Or you can freeze any leftovers to pull out for a quick breakfast on the run during winter.

Any way you serve these up they are a winner!
Enjoy!

Pumpkin Pecan Crumb Topped Muffins

Makes 6

1 1/4 cups all-purpose flour
1/4 cup sugar
2 Tablespoons packed brown sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, beaten
1/2 cup canned pumpkin
1/4 cup 2% milk
2 Tablespoons canola oil
1 teaspoon vanilla extract
1/4 cup chopped pecans

Crumb topping:
3 Tablespoons packed brown sugar
3 Tablespoons finely chopped pecans
2 Tablespoons all-purpose flour
2 Tablespoons cold butter

Preheat oven to 400 degrees.

In a large mixing bowl add flour, sugars, pumpkin pie spice, baking powder, baking soda, and salt.  Whisk to blend.  Add the egg, pumpkin, milk, oil, and vanilla.  Stir together just until combined.  Fold in chopped nuts.

In a small bowl add all crumb topping ingredients. Cut in butter with 2 forks or using your hands until the mixture is crumbly.

Using a scoop, fill muffin tins, sprayed with non-stick cooking spray, almost all the way full.  Top with crumb topping.

Bake 20 minutes until tops are golden brown.  Allow to cool in the pan 10 minutes, then remove from pan.  Serve warm.

                  

Thanksgiving Side Dishes: 10 Exciting New Choices

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One of the things I love about Thanksgiving are the traditions.  Food being one of them we have family favorites that HAVE to be made every year otherwise it just wouldn't be Thanksgiving.  One of those dishes is only made that one time of year, so we all wait with baited breath for that one dish!


Another thing I love about Thanksgiving is the ability to try NEW side dishes.  Since there are so many side dishes included with this meal I take the opportunity to throw one or two new dishes along with our standards.  These can be rotated out each year with more new recipes, and this keeps our menu interesting and fresh.

THANKSGIVING SIDE DISHES: 10 EXCITING NEW CHOICES

I'm happy to share with you some of the new side dishes that I've made over the years that have been a hit with the family and guests.  Try out some of these this year in addition to your standard menu.  Who knows, you might find a new favorite tradition!


Happy Thanksgiving!

Stonefire Grill’s Roasted Cauliflower with Tahini Sauce

Orange Salad with Arugula and Spinach

Sautéed Zucchini with Mint, Basil & Pine Nuts

Sauteed Shredded Brussels Sprouts

Blood Orange and Pear Salad with Lemon Vinaigrette

Winter Slaw

Ginger Glazed Roasted Carrots & Green Beans

Seven-Grain Salad with Roasted Pepper, Feta, and a Mustard Dressing

Arugula Spinach Salad with Feta, Cranberries & Pecans

Risotto with Mushrooms and Sage










You may also like:


Thanksgiving Favorites: Side Dishes
Classic Thanksgiving Side Dish: Mashed Potatoes - Make Ahead Tips!
Thanksgiving Tips, Recipes, and Ideas

Easy Chocolate Coconut Tart

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This five ingredient Chocolate Coconut Tart couldn’t be easier or more seductive! A chocolate cookie crust contains a chocolate coconut ganache that’s sprinkled with coconut and chocolate curls.

Can you believe it's only about 2 weeks until Valentine's Day?  Didn't we just celebrate New Years?  I can't believe how time flies.  Valentine's Day is a good reason to make a decadent dessert.  Can anyone say chocolate?  There nothing better than a dark chocolate sauce.  Add in some coconut and you have the dessert of your dreams in the form of a tart that reminds you of an Almond Joy bar!

CHOCOLATE COCONUT TART

This decadent dessert only needs five ingredients.  How easy is that?  A chocolate cookie crust holds a pool of chocolate coconut ganache that’s then sprinkled with chocolate curls and shredded coconut.  HEAVEN!

The chocolate coconut ganache flavor is definitely the star of this tart and is easy to make!  Heavy cream, dark chocolate chips and Smucker's Simple Delight Chocolate Coconut Flavored Topping are whisked together to make this decadent sauce.  The crust is a simple chocolate wafer cookie crushed and combined with some melted butter.  Couldn't be easier, really.

I hope you make this seductive tart for your Valentine this year, it totally sets the mood!

Enjoy!

Easy Chocolate Coconut Tart

serves 8-10

32 chocolate wafer cookies (I used Nabisco Famous Wafers)
6 Tbls butter, melted
1 1/4 cups heavy cream
1 cup dark chocolate chips
1 cup Smucker's Simple Delight Chocolate Coconut Flavored Topping
Garnish:  chocolate bar curls and shredded coconut

Preheat oven to 350 degrees.

In a food processor, add cookies and pulse until you have fine crumbs.  Add the melted butter and pulse until just combined.  

To a tart pan add cookie crumbs and press along the bottom and up the sides.  I use the bottom of a measuring cup to even it out and compact it down.  Place on a baking sheet and place in the preheated oven.  Bake 20 minutes or until set in the middle.  Remove and place on a wire rack.  Cool completely. 

Meanwhile, in a microwave safe bowl, add heavy cream, chocolate chips and chocolate coconut sauce. Microwave on high 1 minute and stir together until melted.  Pour the sauce into the cooled tart shell.  Refrigerate about 1-2 hours until set.  Garnish with chocolate curls and shredded coconut and serve.

Citrus Rosemary Glazed Turkey Breast

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If you're sharing the holidays with a smaller group this year, I highly recommend cooking a full or half turkey breast. A turkey breast is easy to handle and a cinch to make, plus you'll still end up with plenty of leftovers!

My moist and flavorful Citrus Rosemary Glazed Turkey Breast is the perfect union of sweet and savory.

For 4 people I chose a half bone-in turkey breast that was about 3 pounds.  If you have 6 or more (or love lots of leftovers) to feed, go for a full turkey breast.  The glaze is the key to this recipe and I would double the glaze for a full breast.

You start out with a high oven temperature to get a great crispy skin on the outside and then reduce for the remaining time to ensure the juiciest turkey you will ever have!  No kidding this turkey was soooo moist. 

I also used a new "must have" thermometer.  You place the probe in the thickest portion of the breast up front, and it stays in the turkey in the oven during cooking time.  This ensures the perfect cooking temperature is reached.  No more guessing!  After tasting this turkey I think this thermometer was the best buy ever!

This Citrus Rosemary Glazed Turkey Breast never fails to impress in presentation and in taste.

Enjoy!

Citrus Rosemary Glazed Turkey Breast

serves 4-6

1/2 c apricot preserves
1/4 c orange juice
2 Tbls honey
1 Tbls Dijon mustard
2 tsp garlic, minced
2 sprigs fresh rosemary
1 c white wine
1/2 bone-in full turkey breast (about 3 -4 pounds)
Garnish:  rosemary sprigs, thyme sprigs, orange wedges, pomegranate arils

In a medium saucepan over medium heat add apricot preserves, orange juice, honey, Dijon, garlic, and rosemary sprigs.  Bring to a boil and then remove from heat and allow to cool.  Once cooled discard the rosemary.

Preheat oven to 425 degrees.  Pat turkey breast to dry the outside.  Place rack in a roasting pan and spray with non-stick spray.  Place turkey breast on rack.  Pour wine in the bottom of the roasting pan. 

Place in oven and roast for 30 minutes.  Reduce oven temperature to 325 degrees and brush breast with glaze.  Continue roasting until a thermometer inserted into the thickest part of the breast reaches 155 degrees. (depending on size of the turkey breast possibly 1 hour more)  Brush with glaze every 30 minutes. 

Transfer turkey breast to a cutting board and tent with foil.  Allow to rest  20 minutes before slicing.  Turkey will continue to cook during this time and reach the proper temperature.  Remove the breast in one piece from the bone and then slice the breast crosswise into slices.  Place slices on a platter and garnish with rosemary sprigs, thyme sprigs, orange wedges, and pomegranate arils.