November 8, 2017


Wow!  These Pumpkin Muffins are delicious.  They are very moist and the white chocolate chips make them very decadent.

It's interesting how our "tastebuds" change as we get older.  When I was younger, I didn't particularly care for white chocolate.  I only wanted to eat chocolate.  But now I absolutely love white chocolate.  

I was inspired to put white chocolate chips in these muffins by a recipe I made earlier this summer from Food & Wine Magazine.

Pumpkin season is upon us; so, I decided to use canned pumpkin in this recipe.   I did not add pumpkin pie spice.  It is sort of amazing how mild the pumpkin taste is in these muffins, but the addition of the pumpkin makes a very moist and tasty sweet treat.

I like pumpkin spice, but I don't like a lot of it.  I find it kind of overpowers every other flavor in the recipe, but if you would like tto have the pumpkin spice flavors added in, I would suggest about a teaspoon.


Pumpkin Muffins with White Chocolate Chips

1-1/2 cups all purpose flour
1/2 teaspoon Kosher Salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 stick unsalted butter, softened
2/3 cup sugar
1 large egg, room temperature
3/4 cup pumpkin
1 teaspoon pure vanilla extract
6 ounces white chocolate chips
(I used Ghirardelli)
More sugar for sprinkling

1.  Preheat the oven to 350 degrees F.  Line a 12-cup muffin pan with muffin liners.

2.  In a medium bowl, whisk the flour, salt, baking powder and baking soda together.

3.  Using a stand mixer and the paddle attachment, beat butter, sugar, egg and pumpkin until fluffy, being sure to stop the mixer and scrape down the sides and bottom of the mixer bowl.  (Beat for approximately two minutes).  

4.  Add in the dry ingredients on low speed until just incorporated.    At low speed, beat in chocolate chips.

5.  Using a ice cream scoop, scoop batter into muffin liners.  Sprinkle each muffin with sugar and bake for 20 to 25 minutes until a toothpick inserted in the center comes out clean.  

6.  Cool muffins and enjoy!


October 28, 2017

Brown Butter and Pink Himalayan Rice Krispie Treats

If you need a fun dessert for a Halloween Party, these sophisticated Rice Krispie Treats will be perfect.  

And if you're not having a party, and just want to make them for yourself, you won't be sorry.  I really like Rice Krispie Treats and have made them often through the years.  I like to add miniature marshmallows to the treats.  The more marshmallows, the better.

I think the brown butter adds an autumn touch to these timeless treats, and a few orange and black sprinkles make them the perfect treat for Halloween.

They are delicious.  I seriously could not stop eating them.  

They are a great treat for both adults and kids!


Brown Butter and Pink Himalayan Salt Rice Krispie Treats

Spray a 9 x 9 inch pan with Canola Spray

1/2 cup of unsalted butter (1 stick)
40 regular marshmallows 
6 cups of Rice Krispies
1/8 teaspoon of Pink Himalayan Salt
1 cup of miniature marshmallows

Brown the butter in a dutch oven.  To brown butter, melt the butter in a pan until it begins to foam and turns a brown color.  Remove from heat.  Add marshmallows to brown butter and stir until marshmallows are melted.  Stir in Rice Krispies, salt, and miniature marshmallows.  Spread into prepared pan.  



October 23, 2017


Last week I went to JoAnn Fabrics to buy yarn for a new knitting project.

As I first went in right by the check-out counter, there were these little Ghost Peeps.  

Although, I realize the cupcake craze has reached its peak, I would rather eat a cupcake any day than a piece of cake.  #truth.

So interesting to me the debate over "from scratch versus box cake mixes".  I almost always use a box cake mix and "jazz" it up.  It is so dependable, and I like the taste.  And I never use canned frosting but always make my own, which is really a throw back to my mother, as she always said cake mixes are fine, but you must always make your own frosting.

My motto is do what works for you!

Aren't these adorable??  They are fun and delicious.  I kept some and gave some away.   Sharing the cupcake love.


Halloween Cupcakes

1 box white cake mix
1 stick of unsalted butter
1 1/4 cups of milk
3 whole eggs
1 teaspoon vanilla

1.  Mix ingredients together with a mixer until incorporated and beat on high speed for 2 minutes.

2.  Using an ice cream scoop, scoop cake batter into cupcake paper lined cupcake tins.

3.  Bake according to directions on back of cake mix box.

Chocolate Frosting

1 stick of unsalted butter
4 cups of powdered sugar
4 tablespoons of cocoa
1 teaspoon of vanilla
Pinch of salt
 4 tablespoons of heavy cream

I doubled the recipe.  I then piped on the frosting with a large decorator's tip.   I sat the ghost on top of the cupcakes and finished off with some sprinkles.