Fall is Here! Pumpkin Doughnut Muffins

I love this time of year.  The air is cool and crisp, and I enjoy getting out my box of fall decor.  With the straw bales and the plastic pumpkins also comes holiday baking!  Which I love!  This recipe was a HIT at my house.  Shannon said, and I quote him exactly, "these are perfect Trina!".  For those of you who know my picky husband who doesn't give compliments unless they well deserved, this is the ultimate compliment.  I know you will enjoy them.  Oh, and my 2-year-old son also ate several in place of a few meals, I'm pretty sure.  He loved them, too.

Ingredients

• For The Batter

  • 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
  • 3 cups all-purpose flour (spooned and leveled), plus more for pan
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/3 cup buttermilk
  • 1 1/4 cups pure pumpkin puree (from a 15-ounce can)
  • 3/4 cup light brown sugar
  • 2 large eggs

• For The Sugar Coating

• 3/4 cup granulated sugar
• 2 1/2 teaspoons ground cinnamon
• 1/4 cup (1/2 stick) unsalted butter, melted

Directions

1. Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups. Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.
2. Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.

Enjoy! Trina

Holiday Recipe Spectacular - Desserts - Pecan Pie Tarts

Yes, Trina's pecan pie recipe is a winner!  But I wanted to propose an alternate option.  No longer will your guests feel the need to take on a whole slice of pecan pie.  Let's be real, this will allow everyone to say they only want one...then feel free to indulge in another by popping one in their mouth while nobody is watching.  These individual mini pecan pies are decadent and easy to bake!

Pecan Pie Tarts


1 recipe pastry for a 9 inch double crust pie (or Pillsbury pie crust)
2 eggs, beaten
1 cup white sugar
3 tablespoons butter, melted
5 tablespoons dark corn syrup
1 teaspoon vanilla extract
1 cup chopped pecans
cool whip

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease 8 3-inch tart tins.
2. Roll out pastry and cut 8 5-inch circles (I use a shot glass for perfect circles). Fit pastry circles into greased tart tins.
3. In a large bowl, combine eggs, sugar, butter or margarine, corn syrup, and vanilla extract. Mix well, then stir in pecans. Pour an equal amount of mixture into each pastry-lined tart tin.
4. Bake in preheated oven for 30 to 35 minutes until pastry is golden brown and filling is set.  Top with cool whip.

Original Recipe
Photo Credit

Holiday Recipe Spectacular - Pecan Pie

Okay, so I have to admit...I'm not a huge nut fan.  So, when I married my husband...whose from the south, I was surprised to find that this dessert was a huge hit in his household for just about every holiday.  We just didn't eat the stuff growing up!  And while I'm still not giving in (hey, I'd rather have pumpkin cheesecake!) to the craze, my mom made this the other day and even I will admit- it was delish!

Ingredients:

Premade frozen pastry shell

3-slightly beaten eggs

1-Cup corn syrup

2/3-Cup Sugar

1/3-Cup butter or margarine, melted

1-Tsp vanilla

1 1/4-cups pecan halves

Instructions:

Cook frozen pastry shell according to directions.  For filling, combine eggs, corn syrup,  sugar, butter and vanilla.  Mix well; stir in pecan halves. Pour filling into cooked pastry shell.  Cover edge of pastry with foil to prevent overbrowing.  Bake at 350 for 25 minutes.  Remove foil. Bake for 20 to 25 more minutes (or until knife test comes clean).  Cook on wire rack. Cover & refrigerate within two hours.

Holiday Recipe Spectacular - Appetizer - Easy Veggie Dip

My mom started to make this a few years ago and it's way better than your plain ol' ranch dip.  Quick and easy to whip up...perfect with veggies and chips!

Easy Veggie Dip


ranch dip mix
1 cup sour cream
1 1/2 cup shredded cheddar cheese
1/2 cup bacon bits

Mix and refrigerate for at least an hour.  Serve with veggies and we like our Ruffles with Ridges for this one too!
Photo Credit

Holiday Recipe Spectacular - Appetizer - Bronco Cheese Ball

Or should we call it Tebow Cheese Ball now???  <wink, wink Denver> So why "Bronco" cheese ball, you ask?  You see, my  parents have been die-hard Denver Bronco fans for 30+ years and its a requirement on Game Day at the Bellacera house (for those of you who don't know - that is my fabulous and very Italian maiden name!).  Somehow it found its way into our Christmas feasting repertoire and as a traditionalist, it shall never find its way out!

Bronco Cheese Ball

8 oz cream cheese, softened
1 1/2 cup shredded cheddar jack
onion powder
garlic powder
Worcestershire sauce
sliced almonds

Mix powder, Worcestershire (a few splashes seem to do the trick!) with cream cheese. Add shredded cheese.  Shape in a ball and roll in sliced almonds.  Refrigerate overnight.  Serve with crackers (I recommend Low Sodium Wheat Thins).
Picture credit

Holiday Recipe Spectacular - Breakfast - Haitian French Toast

The kids have opened all of their gifts and are running around playing and squealing and it's only 7am.  Plenty of time for breakfast...and at least five hours until dinner.  Get in the kitchen and delight your family and guests with this twist on French Toast.  *Send your husband in to make this if you are the one running the show for the big feast later on!

Haitian French Toast

1 8oz loaf french baguette

1 cup orange juice

1/2 cup heavy whipping cream

2 eggs

1 teaspoon ground cinnamon

1/4 cup white sugar

dash nutmeg

dash Jamaican allspice

3 tablespoons butter

2 tablespoons confectioners sugar

syrup

Directions

Cut loaf ends off and reserve for another use.  Cut remaining loaf into 1 1/2 inch slices; let stand overnight.  In a 9 x 13" baking pan, combine orange juice, cream, eggs, cinnamon and white sugar.  Place bread slices in pan and turn until liquid is absorbed.  In a large skillet, melt butter over medium heat.  Add bread slices and cook until golden on both sides, about 5 minutes.  Dust generously with confectioners sugar and serve warm with syrup.  

Holiday Recipe Spectacular - Appetizer - Wasabi-Ginger Crusted Scallops

This could be one of my husband's favorites...if I ever made it for him instead of always making for dinner parties!  The guy is mad about sea scallops.  If you can pull off this delicious, flavorful hors d'ouever-you will score points with many.  Isn't that what holiday parties are all about, after all? ;)

Wasabi Crusted Scallops
12 large sea scallops
1 teaspoon ginger, fresh minced
1 tablespoon wasabi paste
1 garlic cloves, fresh minced
1 teaspoon olive oil
1/8 teaspoon salt
1 cup short-grain rice, cooked and seasoned
2 tablespoons sesame oil

Pineapple-Mango Salsa
1 cup pineapple, fresh diced
1 cup mangoes, fresh diced
1/3 cup cilantro, fresh chopped
3/4 cup red onions, finely diced
3 tablespoons lime juice, fresh squeezed
1 tablespoon orange juice, fresh squeezed
1 teaspoon salt
1/2 teaspoon black pepper

Directions
Stir together all of the salsa ingredients in a large bowl. Place 1/4 cup rice in center of 4 plates using a custard cup or any other method of shaping the rice mold. Place 1/4 of the salsa mixture around the rice on each plate. Mix together ginger, wasabi paste, garlic, olive oil, and salt in another bowl. Heat a large saute pan to medium-high heat with some olive oil.

Holiday Recipe Spectacular - Desserts - Praline Fudge

Praline Fudge

2 cups pecans, broken
½ cup butter
2/3 cup brown sugar, packed
1 can sweetened condensed milk
1 teaspoon vanilla

Place pecans in pie plate and microwave on high for 8 minutes, stirring at 2 minute intervals. Set aside. In 8-cup measuring cup or bowl, microwave butter for 1 minute. Stir in brown sugar and milk. Microwave on high for 7 minutes, stirring at 2 minute intervals. Beat with wooden spoon until stiff, about five minutes. Stir in vanilla and pecans. Spread in butter 8” square dish and chill until firm. Cut into squares. Makes 1 ½ lbs candy.

Holiday Recipe Spectacular - Desserts - Brownie Christmas Trees

Another yummy, fun treat to bake with the kids and family for the Christmas holiday!  Plus, I always love baking something that my daughter can take with her to school :)

Ingredients:

1 box brownie mix (with chocolate syrup pouch) (Betty Crocker Supreme mix is suggested)
Water, vegetable oil and eggs called for on brownie mix box
2 or 3 drops green food color
1 cup Rich & Creamy vanilla frosting (from 1-lb container)
Decorating Decors red and green candy sprinkles or miniature candy-coated chocolate baking bits
Miniature candy canes (2 inch), unwrapped

Directions:

1. Heat oven to 350°F. Line 13x9-inch pan with foil so foil extends about 2 inches over short sides of pan. Grease bottom only of foil with cooking spray or shortening.

2. Make and bake brownie mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour. Remove brownie from pan by lifting foil; peel foil away. To cut brownie into triangles, cut lengthwise into 3 rows. Cut each row into 7 triangles, see diagram. Save smaller pieces for snacking.

3. Stir food color into frosting. Spoon frosting into small resealable food-storage plastic bag; partially seal bag. Cut off tiny bottom corner of bag. Squeeze bag to pipe frosting over brownies. Sprinkle with decors.

4. Break off curved end of candy cane; insert straight piece into bottoms of triangles to make tree trunks.

Holiday Recipe Spectacular - Soup - Sweet Potato Jalapeno Soup

This soup has ten years history with Zac and I.  We first tasted the divine blend of sweet potato with the kick from the jalapeno at one of our first dates in San Diego at Lamont Street Grill, which according to their website closed their doors just a few weeks ago after 25 years (still available for catering and small parties).  Amazing, flavorful soup!  A few years ago I lost my recipe, but this is the one I've found to be a close replacement.  Perfect for a dinner party this month!

Sweet Potato Jalapeno Soup
5 lbs sweet potatoes
1 onion
4 slices turkey bacon (regular bacon is fine)
3 garlic cloves
12 cup butter
6 cups chicken broth
14 cup jalapeno (jarred)
2 tsps cumin
12 cup cilantro
1 cup half-and-half
4 tsps salt
1 tsp black pepper
artificial sweetener (optional)

Directions

Scrub sweet potatoes, cut into quarters, place in large stock pot, cover with water and boil until soft. When potatoes are soft, drain them and let them cool until you can handle them. Peel off the skin.

Peel and chop onion. Finely chop bacon and garlic.  In a large soup pot, melt butter. Add bacon, onion and garlic and saute until onions are translucent. Add chicken broth. Cover and bring to a boil.

Dice half the sweet potatoes and stir into boiling broth. Puree the remaining sweet potatoes with the jalapenos, cumin, cilantro and half-and-half. Stir into soup. Add salt, pepper, and sweetener (if needed). Stir well; heat through.

Buon Appetito! 
Leah

Frozen Peppermint Cheesecake

Callie & I have experimented with a few peppermint desserts for Christmas, her favorite we'll post next week.  This one I got from Pinterest via www.smuckers.com and changed the recipe just slightly...

•	2 cups chocolate wafer cookie or sandwich cookie crumbs
•	1/4 cup sugar
•	1/4 cup butter, melted
•	1 (8 oz.) package cream cheese, softened
•	1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
•	2 teaspoons peppermint extract
•	2 cups heavy cream, whipped
•	Red food coloring (optional)

1	LINE 9-inch round cake or springform pan with foil.
2	COMBINE cookie crumbs and sugar in medium bowl. Add butter; mix well. Press 2 cups crumbs firmly onto bottom and partway up sides of prepared pan. Chill.
3	BEAT cream cheese until fluffy in large bowl. Gradually add sweetened condensed milk until smooth. Stir in peppermint extract and food coloring, if desired; mix well. Fold in whipped cream. Pour filling into pan.
4	COVER; freeze 6 hours or until firm.