Pumpkin Cupcakes with Cinnamon Buttercream

Girls get ready for tomorrow you have these little pretties coming your way!

1/2 can of a 15 oz pumpkin
3/4 cup flour
1/2 cup plus 2 T brown sugar
1/2 t baking powder
1/2 t baking soda
1/2 t salt
1 t cinnamon
1/8 t ginger
1/8 t nutmeg
6 T oil
2 whole eggs

Buttercream ingredients:
4 cups powder sugar
2 t cinnamon
1/2 cup butter, softened
2 t vanilla
4 T whipping cream

Preheat oven to 350.

In a large mixing bowl, add the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Mix thoroughly, and then add the oil and eggs. Beat on high for 2 minutes, and then add the pumpkin. Mix just until combined.

Now smell, it smells like pumpkin pie!

Line a 12 cup muffin tin with liners and using 1/3 cup measuring cup fill liners until 2/3 the way full.

Bake at 350 for 25 minutes. When they are done, let cool for 2 minutes in pan and then remove them to a wire rack to finish cooling.

To make frosting cream sugar, butter and cinnamon together and then add the vanilla and whipping cream. Whip on high for 4 minutes and then frost your cupcakes.

I think they are best if stored in the refrigerator.

By Jenny

Slow Cooker White Chicken Chili

Sorry no picture camera was out of batteries!!

This is a good option for another quick version of chili. The chicken is tender from being in the crock pot all day and the spices blend together perfectly for just a little spice on a cold autumn evening.

White chicken chili

2 14 oz cans chicken broth
3-4 chicken breasts
3 cloves of garlic
2 t ground cumin
2 t dried oregano leaves
1 t salt
1 t crushed red pepper
2 cans great northern beans
1 can white shoepeg corn (found next to the regular canned corn in all grocery stores)
3 T lime juice
2 T chopped fresh cilantro

Add chicken, broth, cumin, oregano, garlic, salt and red pepper flakes to slow cooker. Cover and let cook for 6-8 hours on low or until chicken falls apart. Shred the chicken with two forks. Drain and rinse the beans and corn and add them to slow cooker. Add chopped cilantro and lime juice to slow cooker. Put cover back on and let cook for 30 more minutes or until heated through.

By Jenny

Spanish Rice

A great side for this recipe http://cousinscookingclub.blogspot.com/2009/06/fast-family-fajitas.html. Though I underestimated how much process went into the main dish along with the rice. For about a half an hour I was running around my kitchen like a decapitated person or I am thinking of a chicken? (Ter that was for you). So all in all a really great meal, but kind of stressful for a few moments.

Spanish Rice
3T veg oil
1 med white onion diced
4 cloves fresh garlic, minced
1 small can tomato sauce
1/2 t kosher salt
1/4 t pepper
1 t cumin

1. Heat oil in a large skillet over medium heat, and saute onion until softened. Add garlic, cook for a few minutes and then add steamed rice (now don't be like me and cook rice over stove top just toss it in your rice cooker, that was half my trouble right there). Stir to combine flavors then add tomato sauce, salt, pepper and cumin. Stir to combine, keep warm until serving.

See really not hard only when you are trying to dice up peppers, grate cheese and not let your rice burn does it become difficult. Next time I will make it easier on myself, with the rice cooker.

By Jenny

Lemon Bars

I have done it, finally found the perfect lemon bar recipe.

For some reason I have rotten luck with lemon bars they never set up right, but these were perfection!

Ash mom you will appreciate this one, this is for you.....

Lemon Bars

1 cup flour
1/4 cup powder sugar
1/2 cup softened butter
2 eggs
1 cup sugar
1/4 cup lemon juice
1/8 cup flour
1/4 t baking powder

For crust mix softened butter with powder sugar and flour with hands until it clings together. Press into a greased 9x9 baking dish. Bake at 350 for 20 -25 minutes until golden.

For filling beat eggs until frothy with electric mixer about 7 minutes. Add sugar and lemon juice, mix well. In another bowl sift flour and baking powder and stir into egg mixture and pour over warm crust. Bake at 350 for 25 minutes.

Sprinkle with powder sugar

I doubled mine and baked in a 9x13, it was delightful!

By Jenny

Cheese Swirls

Found this recipe on the back of a puff pasty box, adapted it a little mostly just using what I already had on hand. These go great with pasta, soups and stews an easy little side to go along with dinner.

1 sheet puff pastry, thawed on counter for 40 minutes

1 egg

1 T water

1/2 cup cheddar cheese

1/4 cup Parmesan cheese, grated

1/8 t garlic powder

Preheat oven to 400.

Line baking sheet with parchment paper.

In a small bowl whisk egg and water together and spread over surface of pastry sheet.

In a medium bowl combine Parmesan, cheddar and garlic powder, sprinkle evenly over pastry.

Roll up starting with short side jelly roll style and cut into slices about 9 or 10.

Place on baking sheet cut side down, and spread egg water mixture over the tops one more time.

Bake for 15 minutes.

By Jenny

Tortellini Soup

Here you go Tam!

This was given to me by my good friend Holly back in the "Mommy Group" days. About half of my recipe collection came from those sweet girls Tammy, Ashley, and Holly. I miss those Tuesdays of juice, a side, main dish and dessert provided by each of us weekly. Enjoy!!

1 T minced garlic
1 1/2 t dried basil
saute in 1 T olive oil
2 c chicken broth
2 small cans tomato sauce
2 cans stewed tomatoes
1 package frozen tortellini
1 package frozen mixed vegetables

Bring to a boil and simmer for 10 minutes or until heated through, simple delicious meal!

By Jenny

Pink Lemonade Ice Milk Cake

Okay girls we are letting this poor blog down, time to step it up a notch, and get cooking!!!!



My new favorite dessert try this and you won't be disappointed, of all the recipes I have posted on this blog this has been my favorite, really I could eat half of this by myself in one setting, I practically did 5 pieces on a Sunday afternoon. PLEASE PLEASE try this one before this warm weather leaves us behind for good and we are baking pumpkin cookies and apple crisp. Say goodbye to those strawberries with this little piece of heaven!

1 (16-ounce) round angel food cake
3 cups vanilla ice cream, softened
1/2 cup plus 1 tablespoon frozen pink lemonade concentrate, still frozen
1 cup chopped fresh strawberries
1. Slice cake horizontally into 3 layers; set aside.
2. Combine ice cream, lemonade concentrate, and strawberries; stir well.
3 Place bottom layer of angel food cake in an 8-inch tube pan; spread half of ice mixture over cake, and top with middle layer of cake. Freeze 30 minutes. Spread remaining ice cream mixture over middle layer of cake, and top with remaining cake layer. Cover and freeze 4 hours or until firm. Slice into wedges.

By Jenny