Wednesday, June 27, 2012
Why do we save pumpkin related foods for Thanksgiving and Christmas? Clearly, pumpkin deserves to be eaten year round. Seasonal or not, 99% of you are buying Libby's from the can and that's on the bottom shelf of Harris Teeter year round.
I've seen various versions of these muffins milling about online and since there was a can of sweet little Libby on my pantry shelf, I decided to create my very own.
The results were staggering...I fixed them for my church choir and folks ate them like it was their last meal on earth, only crumbs remained and one even touted they were in fact, to die for. Well, if this muffin is THAT good, of course I'm sharing it with you.
The good news in all of this is that these little beauties freeze like a dream, so bake 'em up, freeze 'em good and pull them out for breakfast, midday splurges, your church choir, a shower or anything in between.
CC's Pumpkin Chocolate Chip Muffins
1 c. white sugar
1/2 c. brown sugar
16 oz. pureed pumpkin
1 c. canola or vegetable oil
3 c. flour
2 t. baking soda
2 t. baking powder
2 t. cinnamon
1 t. salt
1 T. vanilla
1 1/2 - 3 c. miniature chocolate chips
Combine all of the ingredients in the above list together, saving the chocolate chips for last. Mix until well combined, using an electric mixer and stir in the chocolate chips by hand.
Scoop into greased muffin pans, filling 3/4 full and bake for 15-20 minutes at 400 degrees.
Wednesday, June 13, 2012
I didn’t name it, I simply modified this amazingness from the Momofuku Milk Bar in New York. Curiosity got the best of me and I fixed the recipe and can no longer fit in my pants. Shameful, I know. One simple bite and the next thing you know, the whole pie is gone. (Don’t tell my husband). Thankfully this recipe makes TWO! So he was able to enjoy a small sliver.
It’s rich, tastes like a bar cookie of sorts and you can’t fathom why on earth anyone would purchase it online for $44. Until you take the next bite and realize the pie is vanishing before your eyes. This recipe will not cost you $44 and will give you endless satisfaction until the last crumb is licked from your plate, fork and pie pan.
You start by making the crust, which is basically a giant oatmeal cookie. Combine flour, baking powder, baking soda, salt, butter, brown sugar, egg and rolled oats.
Place the cookie dough in a 9x13 pan, spreading it out into a nice layer and bake it at 375 degrees for 20 minutes. Allow it to cool. Doesn't it look like a big cookie? Resist temptation to eat at this point...it only gets better.
Work on your filling while the crust is cooling. Combine sugar, brown sugar, salt, milk powder, heavy cream (my pants don’t fit), vanilla and egg yolks – 8 of them. Did I mention my pants don’t fit? Whisk all of this together by hand or be smart and use an electric mixer.
Next, crumble your cooled down pie crust and (which once resembled a giant cookie) add in ¼ c. softened butter, 1.5 teaspoons of brown sugar and 1/8 t. salt.
Divide this conglomeration in half and mush into two pie pans, pressing down so it’s nice and firm. (This picture is pre-mushing...don't leave it in this crumbled state!)
Pour your filling into each of these pie crusts and bake at 375 for 15 minutes then reduce the heat to 325 and bake for 10-15 minutes more. You want your filling to only slightly jiggle in the center when you give it the jiggle test. (Picture is of pie right before it was placed in the oven).
Allow these to cool slightly before putting in the refrigerator (they freeze well too). Serve this pie cold, straight from the frig and garnish with a dusting of powdered sugar.
Cheers to ill-fitting pants!
2/3 c. + 1 T. flour
1/8 t. baking powder
1/8 t. baking soda
1/4 t. salt
1/2 c. softened butter
1/3 c. brown sugar
3 T. white sugar
1 c. rolled oats
Combine, 9x13 pan 20 minutes at 375. Crumble.
1/4 c. butter
1 1/2 t. brown sugar
1/8 t. salt
Divide between two pie pans and press down.
1 1/2 c. white sugar
3/4 c + 3 T. brown sugar
1/4 t. salt
1/3 c. + 1 t. milk powder (powdered milk, same thing)
1 c. melted butter
3/4 c. + 2 T. heavy cream
1 t. vanilla
8 egg yolks
Whisk and pour into two crusts. 375 degrees for 15 minutes, 325 degrees for another 10-15. Refrigerate and serve chilled with powdered sugar.