Ingredients
- 2 ½ cups all-purpose flour
- 2 cups white sugar
- 1 tablespoon pumpkin pie spice (I don’t know what this is, so I combined ginger, cinnamon, nutmeg and allspice)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs, lightly beaten
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- 2 cups peeled, cored and chopped apple
- 2 tablespoons all-purpose flour
- ¼ cup white sugar
- ½ teaspoon ground cinnamon
- 4 teaspoons butter
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups.
-
In a large bowl, sift together 2 ½ cups all-purpose flour, 2 cups
sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix
together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture;
stirring just to moisten. Fold in apples. Spoon batter into prepared
muffin cups.
- In a
small bowl, mix together 2 tablespoons flour, ¼ cup sugar and ½
teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs.
Sprinkle topping evenly over muffin batter.
- Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.
PS, don’t mind my poor photography.
Best sandwich ever - prosciutto ham, pear slices, fresh parmesan cheese and cracked black pepper on a croissant. Try this.
I am an idiot, because I refuse to do my dishes when my
apartment is this hot, but it doesn’t stop me from turning on the oven
for 30 mins while I whip up some cookies.
1 ¼ cups all-purpose flour (I used a little less, see note)
½ tsp baking soda
¼ tsp salt
½ cup butter
½ cup packed brown sugar
½ cup white sugar
1 egg
1 tsp vanilla
1 1/3 cups flaked coconut
- Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside.
-
In a medium bowl, cream the butter, brown sugar, and white sugar until
smooth. Beat in the egg and vanilla until light and fluffy. Gradually
blend in the flour mixture, then mix in the coconut. This dough will be sticky! That's what makes them so flat and chewy in the middle.
- Drop dough by
tablespoonfuls onto an ungreased cookie sheet. Cookies should be about 3
inches apart.
- Bake for 13-15 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.
I
discussed this with my sister, and she suggested the way to make
cookies that kind of flatten out and turn into nice big ones is to use a
little more butter or a little less flour. I am an overachiever of
some kind, so I did both, but not by a lot. Maybe a teaspoon more
butter and a teaspoon less flour. It sure worked though, these cookies are both my favorite and my most-requested cookies
I was too lazy to go out for food last night, plus I am trying
to save money by eating in. So I looked through my cupboards and saw
yeast and I looked through my fridge and saw tomatoes, and I decided to whip up
a couple of pizzas. No, being too lazy to order a pizza and deciding
to make one from scratch doesn’t make any sense. Don’t worry about it.
My
old friend Lisa had given me some recipes from her high school home ec
classes, and pizza was one of them. I have been carrying this recipe
around for probably 5 years. The first (and last) time I tried making
it, though, things didn’t work out so well. So I was determined to
figure it out this time.
Here is the dough recipe, btw. It was really good, except I feel like I could have used more salt.
1 tbsp yeast
1 tsp sugar
1 cup hot water - like, as hot of water as will come out of your tap
2 tbsp vegetable oil
½ tsp salt (like I said, I will use more next time!)
2 ½ cups flour
Dissolve
the yeast and sugar in the warm water. It should take about 5 minutes,
according to this recipe, but the last time I believe that’s where I
went wrong, and this time I went and cleaned my bathroom in the
meantime, so that usually takes a bit longer than 5 minutes.
Add vegetable oil, salt and flour and beat until it comes together, then knead until “smooth and elastic." This makes sense once you start kneading. Let stand 10 mins.
I
also made the sauce from old tomatoes, onion and orange pepper, plus a
shitload of basil and oregano and some garlic powder. I realized I
hadn’t bought garlic in a while, so I went to grab it, and it had turned
into its own powder. Yuck. I just cooked the vegetables and spices
(and salt and pepper, duh) in a bit of olive oil and some water, till
they made a sauce of sorts.
Also, I grated a bunch of cheese and
put most of it below the toppings. I hear this is the correct and more
pretentious way of making pizza, so I figured, why not?
My only
topping was pineapple, because I love pineapple on pizza, as well as the
fact that I used up all my vegetables making sauce. Then I put any
remaining cheese on top. Bake for 20 mins at 425, broil if you want the
top browned, which I didn’t and it browned fairly nicely anyway.
Also, I am getting back into this cooking things, but one thing I’m not into is this:
Dishes again today, looks like.
You need:
Olive oilGarlic
Basil
Salt & pepper
Zucchini
Tomato
Green Onion
Goat cheese
Pita
Make
a nice soup of oil, garlic, basil and salt & pepper. You should
probably do this in a giant bowl, but I only have large bowls, so I had
to cut my green onion in half to douse it. Slice zucchini thickly and
on an angle (ideally too large to fit through the grill, since those
suckers get slippery when using metal tongs and covered in oil.) I
always use grape/cherry tomatoes because I am not in love with sliced
tomatoes, but if you use a regular size tomato, just slice it up thick.
Here’s
where my pictures start to suck, because my camera said the battery was
too low for flash but it still had half the bar? Stupid phone.
Anyway, I bring the bowl of oil-soaked vegetables out to the grill with
me and put on the zucchini, then the tomatoes, then the onion; close the
lid and use your little brush to paint the rest of the lovely oil mix
over your bare pita. Turn everything over, and you should have some
lovely grill marks on your zucchini and onion by now, tomatoes should be
getting kind of orange-r as they cook.
Once
your vegetables are cooked, put them on your plate or in that bowl
again (a little extra olive oil never hurt anyone), then grill your pita
for just a minute on each side. IT IS VERY EASY TO BURN A PITA BREAD
ON A BBQ SO NOT TOO LONG. I mean, it still tastes good and I have
always used it anyway, but today I got the perfect cook - crispy,
sizzly, smoky but not burnt.
Bring everything inside and start assembling:
1. slice zucchinis into quarters or whatever. They’re really quite large pieces.
2. cut up your green onions with scissors (or a knife, but they get a little soggy)
3. I slice my tomatoes in half because I am a nut, but do what you want.
4. throw it all on top of that pita
5. top with goat cheese
6. cut in as many pieces as you want
Eat that shit up, what are you, nuts? (Bring a paper towel, experience talking)
