©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Mini Glazed Pumpkin Muffins

3/4 cups pumpkin puree
1 egg
1/4 cup milk
1/3 cup pumpkin spice creamer
1 teaspoon cinnamon
1/2 cup sugar
1/4 cup brown sugar
1/2 teaspoon salt
1 1/2 cups all purpose flour
2 teaspoons baking powder

3/4 cups powdered sugar
1 to 2 tablespoon pumpkin spice creamer (add a little more if necessary)

Preheat oven to 375
In a large mixing bowl, beat all muffin ingredients except flour and baking powder until smooth.

Add the flour and baking powder and mix gently just until combined.

Spoon into greased mini muffin tins 3/4 full and bake 9 minutes or until toothpick inserted into the center of a muffin comes out clean. Do not over bake them or they will get tough.

Remove from pan and place on wire rack and allow to cool for about 10 minutes.

Then dip the tops of the mini muffins into the glaze and let harden for a few minutes.

This made about 36 mini muffins.

These almost taste like Dunkin Donuts Pumpkin Munchkins.   They are really good, but on the sweet side.


Pumpkin Caramel Poke Cake

I made this for dessert last week for Alpha.  It was SUPER YUMMY!

16 oz can pumpkin
2 cups sugar
1 cup vegetable oil
4 eggs, beaten
2 cups flour
2 tsp. baking soda
2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
1 jar caramel ice cream topping

1 cup Heavy Whipping Cream and a bit of sugar

Preheat oven to 350.

In a mixing bowl, beat the pumpkin, sugar and oil. Add eggs and mix well.

Combine the dry ingredients and add to the pumpkin mixture, beating until combined, do not over mix.

Pour into a greased 9 x 13 inch baking pan. Bake for 30-40 minutes or, until a toothpick comes out clean.

Poke holes in the hot cake. A skewer or wooden spoon works perfectly.

Warm caramel sauce in the microwave for 30 seconds or until it flows freely. Pour over the top of the cake and spread evenly.  Let cool for 40-50 minutes and then place in the refrigerator and allow to cool completely.

Make fresh whipped cream and spread over the top of the cake.


Pumpkin Spice Cookie Cups

I made these cute little cookie cups last week for Alpha.  I did double the recipe.  The single batch makes 24 and that is listed below.

1 package pumpkin spice cookie mix + ingredients listed on package to prepare
¼ cup flour
1 package vanilla instant pudding mix
1 cup heavy cream
1 tsp of Pumpkin Pie Spice

Mix vanilla pudding mix and pumpkin pie spice with 1 cup heavy cream and whisk it until it's smooth, place in refrigerator so it will be thick and cold when you are finished baking the cookie cups.

Mix pumpkin spice cookie mix according to package directions and add in ¼ cup flour to the mixture. This will make the dough a bit stiffer.

Make 24 balls of cookie dough and place them into mini muffin pans sprayed with a baking spray so they won't stick.  Then press up the sides of the muffin pan.

Bake cookies for 10-12 minutes. Check with toothpick. Bake at 350, reduce the temp to 325 if using dark coated pans.

When removed from the oven, I like to use the end of a wooden spoon or part of my apple corer to make the well a bit deeper and cleaner looking.

Let cool 5 minutes in pan, then remove the cookie bites from baking pan and cool completely.

Place filling into a piping bag fitted with a large open star tip and pipe filling onto cookie cups.

Refrigerate them until ready to eat, remove 30 minutes before serving so they will come to room temperature.

I can't even begin to tell you how yummy these were!!!!

Easy Beer Bread

Last week was Chili night at Alpha.  Miss V made her chili on Tuesday night and I whipped up two batches of Beer Bread.

3 1/2 cups self-rising flour
(if using regular flour add 1 tablespoon baking powder and 1 teaspoon salt)
3 tablespoons sugar
12 oz. can beer (I used Octoberfest)
1 egg, beaten
1/2 stick butter softened

Mix flour and sugar together in large bowl.

Add beer, egg and butter to flour mixture and mix well.

Scrape batter into greased loaf pan; bake at 350 for 50 minutes.  This dough is very lumpy and thick.  After baking you may also brush more melted butter onto the top of the loaf to soften it a bit.

Remove and cool on a wire rack.

Teacher Appreciation lunch menu and Overnight Blueberry French Toast Casserole

Last week Miss V's class hosted the Teacher Appreciation Lunch at school.  I had asked a while ago on Facebook what would be a good theme.  I was so tired of the huge salad bar that we have done since Kindergarten.  I know the teachers love it, but I just wanted something different.  One awesome teacher suggested breakfast.  That sounded perfect and I got to planning!

We had:
Muffins, Banana Breads, Bagels, cream cheese and Pumpkin Cream Cheese
Breakfast casseroles in crock pots
Bacon, sausage links and patties

For drinks we had Orange Juice, a variety of teas and Caramel Apple Spice copycat.

 For my casserole, I made a full size version of Overnight Blueberry French Toast Casserole and skipped the syrup.

3 or 4 loaves of day old french bread, cut into cubes
1 (8-ounce) package cream cheese, cut in cubes
1 cup blueberries (fresh or frozen)
12 large eggs
⅓ cup maple syrup
1 cup of heavy cream
1 cup milk or cream
1 teaspoon vanilla

Arrange ½ of the bread cubes in a greased 9 x 13 pan.

Sprinkle cream cheese cubes and blueberries evenly over the bread cubes.

Top and evenly sprinkle with remaining bread cubes.

Mix together eggs, syrup, milk and vanilla in a blender.

Pour over bread cubes. Press the bread cubes slightly down to absorb the milk/egg mixture. Cover pan with foil. Let chill in refrigerator overnight.

Bake covered with foil at 350 degrees for 30 minutes.

Remove the foil and bake for another 30 minutes or until fluffy and golden brown.

Well, I splurged last week and bought a new crock pot.  I put the casserole together in the crock and baked it in the oven.  When it was done, I put the crock in the base and brought it to school.  Once at school, I turned it on the warm setting.  By 10:30 it was still hot.

I do believe everyone enjoyed it and it was scraped clean!  Skipping the syrup was a good decision, it would overwhelm the casserole with sweetness.

I can wait to use this new crock pot tomorrow when I make Baked Ziti for our Church's Alpha Class.


Snake Stromboli 2014

1 pound of white bread dough
1 tablespoon sun-dried tomato pesto
1 teaspoon italian seasoning
5 ounces thinly sliced ham
5 ounces thinly sliced salami
3/4 cup shredded provolone cheese
3/4 cup shredded mozzarella cheese
2 egg yolk, divided
2 teaspoons water
red and yellow liquid food coloring or other colors that you would like your snake to be.

1. Preheat oven to 375

2. Line baking sheet with parchment paper; spray with nonstick cooking spray; Roll out dough into 24x6-inch rectangle on lightly floured surface. Spread pesto over dough, leaving 1-inch border. Sprinkle with Italian seasoning.

3. Layer ham and salami over dough; Sprinkle both cheeses over meats; Brush edges of dough with water. Beginning at the long side, tightly roll up dough. Pinch edges to seal; Transfer roll to prepared baking sheet, seam side down; shape into S-shaped snake or coiled snake (leave one end unattached to form head on coil.  This year I pinched off a couple pieces of dough and make eyes that way.  Attached them with a bit of plain egg wash.

4. Combine 1 egg yolk, 1 teaspoon water and red food coloring in small bowl; combine remaining egg yolk, remaining teaspoon water and yellow food coloring in another small bowl. Paint stripes, dots and zigzags over dough to make snakeskin pattern.

5. Let dough rise uncovered, in warm place 30 minutes. (Let rise 40 minutes if using a coil shape)

6. Taper one end of roll to form head. Score tail end to form rattlers, if desired

7. Bake snake 25-30 minutes; Cool slightly.  I totally forgot to make him a little tongue...oh well, it was very tastey.

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