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.
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 sugar1 cup flour2 tbsp. dark cocoa powder1/2 tsp baking soda1/4 tsp baking powder1/2 tsp salt1 large egg1/4 cup buttermilk1/2 tsp vanilla1 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.
