Thursday, November 28, 2019

Pumpkin Muffins

Happy Thanksgiving!  Weather hindered my Thanksgiving plans so I started off the day baking some muffins for breakfast.  I had a unopened jar of coconut oil on my counter so I decided to use that instead of butter.  I also grabbed a box of golden raisins when I was in the cupboard for the cinnamon.

Pumpkin Muffins ~

Mix together in a medium bowl -

1 3/4 cups flour
1 cup brown sugar
2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg

Melt 1/2 cup coconut oil and allow to cool slightly.  

Add to dry ingredients -

2 large eggs
cooled coconut oil
1 - 15 oz can organic pumpkin puree
3/4 cup raisins (optional)

Using an ice cream scoop, put a full scoop into a greased muffin tin or paper liner.  Bake at 350 degrees for 30 minutes.  

Sunday, November 10, 2019

Caramel Brownies

It's snowing outside...again.  Seemed like a good time to make a comfort dessert.  I had a bag of Ghirdardelli Caramel baking chips that needed a home.  Half the bag found it's way into these brownies.  And I love baking brownies because you only have to clean up a saucepan since you line the baking pan.

Caramel Brownies ~

1/2 cup butter
1 cup sugar
1 cup flour
2 tbsp. dark cocoa powder
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 large egg
1/4 cup buttermilk
1/2 tsp vanilla
1 cup Ghirdardelli Caramel baking chips

Melt the butter in a large saucepan.  Stir in sugar.  Add egg, buttermilk and vanilla.  Mix in the dry ingredients.  Stir until smooth.  Fold in the caramel chips.  Pour into an 8 x 8 greased pan (I used non-stick aluminum foil and lined it).  Bake for 35 minutes at 350 degrees.  Allow to cool before cutting.