Featured

Pumpkin and White Chocolate Muffins

October 25, 2011 By Robin 16 Comments

This Pumpkin White Chocolate Muffins recipe, makes a delicious dessert style muffin. They are sure to fully satisfy your sweet tooth. The sweetness of the white chocolate sort of mimics the flavor of frosting, but all mixed in and the squash ads moist richness. My daughter devoured her pumpkin chocolate muffin in short order, and the rest went quickly, as well.

Pumpkin White Chocolate Muffins Recipe

Recipe type: Dessert

Author: Robin Gagnon

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 12 muffins

This Pumpkin and White Chocolate Muffins Recipe, makes a sweet dessert style muffin.

Ingredients

1 cup pumpkin (pureed) canned is fine
1/4 cup canola or vegetable oil
1 egg
1 tsp vanilla extract
1 tbs maple syrup
3/4 cup sugar
1/4 cup brown sugar
1 1/4 cup flour
1 1/2 tsp. baking powder
1/2 tsp. kosher salt
1/2 tsp. cinnamon
1/4 tsp. cardamom
1 cup white chocolate chips

Instructions

Preheat oven to 350°.
Mix thoroughly: pumpkin, sugars, oil, syrup, egg & extract.
In another bowl, mix: flour, baking powder, sugar, salt and spices.
Add the flour mixture to the bowl with the pumpkin one and mix well.
Add the white chocolate chips and stir until evenly distributed
Pour batter into muffin tin, lined with paper baking cups.
Bake for approx. 24-27 minutes, until toothpick pulls clean from center.
Cool & serve.

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Filed Under: Featured, muffins, Recipes Tagged With: baking, cooking, recipes

Bacon, Blue Cheese and Tomato Bread Recipe

August 4, 2011 By Robin 9 Comments

I love baking Bacon, Blue Cheese and Tomato Bread so I decided to share my easy recipe with you. It is perfect for an appetizer or special afternoon treat. Serve with a fresh salad and make it into a meal. With football season coming up, this Bacon, Blue Cheese and Tomato Bread recipe is sure to please as a game time snack, or for your tailgate party. If tailgating I would wrap the cooked bread in foil and warm it on the cooler side of the grill for a few minutes before serving along with all your grill meats. Yum!

Bacon, Blue Cheese and Tomato Bread Recipe

Ingredients:

1 lb. dough

8 strips of crispy bacon

1/2 cup crumbled blue cheese

1/2 cup diced fresh tomatoes

olive oil

crushed garlic

Directions:

Preheat oven to 350°.
Stretch out dough into a long thin rectangle. Use a rolling pin to help, if you need to.
Crumble the strips of bacon onto half the dough into long direction.
Top with blue cheese, then tomato.
Fold the uncovered side over the filling.
Whisk together oil and garlic, then baste top of dough with it.
Roll up the dough, then baste with more garlic oil mixture.
Put on baking sheet.
Bake for 45 minutes.
Slice and serve warm or cool.

Filed Under: Featured, Recipes Tagged With: cooking, entertaining, recipes

Ultimate Pie Crust Recipe: Buttery Flakey Homemade Crust

November 25, 2009 By Robin 19 Comments

pie crust recipe - the ultimate pie crust

This pie crust recipe is the result of several years of tweaking. It was developed by compiling a few different pie crust recipes & hints from several sources, and a bit of experimenting. I have had wonderful results every time with this recipe. You could say this pie crust is a cross between American and French crusts, since it includes both shortening (for flakiness) and butter (for richness of flavor), that was a tip I got from America’s Test Kitchen. This pie crust is great for both sweet and savory pies (I cut the sugar to 1 tbs, for Savory pies). Warning: If you start making this crust, you may never opt for the easy out of ready made pie crusts again. This is the pie crust recipe I use for all my pies. It is featured here in my Pineapple Pie Recipe.

Pie Crust Recipe: Buttery Flakey Homemade Crust

Author: Robin Gagnon

Ingredients

2 1/2 cups of flour (all-purpose)
1/2 cup cold shortening (I use the Crisco sticks, half a stick per crust)
3/4 cup cold butter (I use salted butter, 1 1/2 sticks)
1/2 tbs. kosher salt
1 1/2 tbs. sugar
6 tbs. of ice water, add 1 or 2 more if necessary

Instructions

Pulse the dry ingredients in a food processor, to mix.
Add the cold shortening in pieces. Pulse a few times.
Cut the butter in chunks and add to mixture. Pulse until the butter chunks are about the size of pencil eraser.
Add the water a little bit at a time and lightly kneed into dough. (6 tbs. should be enough, only add more if crust is too crumbly to work into a ball)
Split the dough in half, roll in balls and wrap in plastic wrap.
Chill in the refrigerator at least 45 minutes.
Roll out pie crust on floured surface.

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Want some of that yummy filling? Check out my Pineapple Pie Recipe.

Filed Under: Desserts & Sweet Baked Goods, Featured, Food, pies/tarts, Recipes