Pumpkin Muffins

I thought these where quite delicious and easy.  I think I am going to try to make them again and instead of using chocolate chips, try putting some walnuts and carrots in the them...

Adapted from the American club, in Kohler, Wisconsin via Gourmet Magazine

1½ cups all-purpose flour

1 teaspoon baking powder

1 cup canned solid-pack pumpkin

1/3 cup vegetable oil

2 large eggs

1 teaspoon pumpkin-pie spice

1¼ cups (plus 1 tablespoon) sugar

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

1/2 cup chocolate chips (optional)

Preheat oven to 350°

Put liners in muffin cups.

Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.

Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.

Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

I also had some time to go outside this weekend and wear  this new floral blouse from UB.  I got a sunburn  being outside but it was still amazing. 

Blouse, Shoes - UB | Jeans - Stein Mart 

Follow Us On: bloglovin’, facebook and twitter

Summer Plans

My mom has always been super interested in food.  When I was a little girl, she always cooked, what we called, 'Guinea Pig Dinners'.  A Guinea Pig Dinner consisted of finding a new recipe and every Sunday my mom and I would cook it for ourselves, my dad, grandpa and grandma.  Sometime the meals were kind of weird, but mostly they were pretty good.  

This summer I have decided to do my own version of the Guinea Pig Dinner, to keep myself occupied during my lack of free time.  Weekly I am going to try to cook something new and share the recipe with you.  If you like experimenting in the kitchen, I would love it if you tried it out to and shared your thoughts, ha.  

Oh and forgive me please, my food photography skills are a little weak.  

For my first go, I decided to make Pea Pesto Crostini as an appetizer followed by Roasted Shrimp and Orzo.

I have to admit that I altered the recipes a little though.  I NEVER use salt when cooking, so I cut that out entirely.  

For the Pesto, I didn't use all the Olive Oil, but, I did add a little white wine.  I thought it needed more Garlic though, so if I were you, I would add 2 cloves.  I also used fresh peas not frozen.  

For the Orzo I didn't use all the Olive Oil either,  It says to use 1/2 cup and I only used about 1/4 maybe less.  I grilled the shrimp instead of roasting them, and I grilled some vegetables too (my favorite)!   I paired the meal with a Rosé from La Vieille Ferme.  It made for a lovely, light, summer meal (and provided wonderful left-overs for the week)! 

-Julia 

Follow Us On: bloglovin’, facebook and twitter