I made this certain recipe for the first time this year and, I have to tell you my family LOVED it so much, I had to make it twice to make sure there was enough for our company this past weekend. I do have a pumpkin muffin as well on this site, but this one is truly special.
- 2 cups flour
- pinch of salt
- 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cloves
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 3/4 cup butter, room temperature
- 2 large eggs
- 1 – can of E.D. Smith pure pumpkin. You will use only 15 oz. (you can use the remaining pumpkin in the recipe that follows).
Preheat oven to 350 degrees and be sure to spray well your mini muffin tins.
In a medium bowl gently whisk together all the dry ingredients and set aside.
In your electric mixer mix the butter and sugar until just blended and add the eggs, beating really well until light and fluffy. When truly light and fluffy, add the pumpkin beating until well combined and making sure to scrape down the sides as you go.
On a really low speed, add the dry ingredients until combined.
Spoon into the mini muffins tins, making sure to fill to the top of the muffin pan.
Now for the good part:
Topping
- 5 tbsp. flour
- 5 tbsp. melted butter
- 5 tbsp. dark brown sugar
- 1/4 tsp. cinnamon
- 3/4 cup chopped pecans
Mix well to ensure it is well combined and then divide evenly the topping on each muffin. Bake for 35-38 minutes, testing with a toothpick to ensure doneness and remove to a rack to cool for 10 minutes.
Run a paring knife around each muffin and carefully remove to a rack to continue cooling. Enjoy! You will and you will make them again and again.
Cheese Pinwheels For a Virtual Party
During this self-isolating time, people are having virtual parties. This is Friday, invite your family and friends for a virtual party and go for it.
- 1 sheet butter puff pastry, thawed
- 1/2 cup jarred red peppers, drained, chopped and patted dry
- 1/2 cup Fontina cheese (or your favourite)
- 1/4 cup grated Asiago Cheese
- 1/4 lightly packed, sliced thin fresh Basil
- 1 clove garlic, minced
Roll out the pastry and set aside. Quickly mix together all the ingredients and sprinkle over the pastry.
Tightly roll this up and place seam side down on waxed paper. Wrap this up, making sure to twist the ends and refrigerate for 1 hour.
Remove the wax paper, slice in 1/2 inch rounds and place on a parchment lined baking sheet one inch apart.
Bake in a 400 degree oven for about 18-20 minutes until golden.
Serve warm and enjoy!
Swiss Eggs
As I mentioned in my cookbook “The B & B Cookbook”, this was a dish that Don made that I thought was special and wouldn’t share with anyone else. Don said that if WE ran the B & B, then I had to share (this took me about 14 years). Here it is, if you are interested. It is absolutely the best.
Makes enough for 2
Cheese Sauce
- 5-6 tbsp. Cheese Whiz
- 5-6 tbsp. mascarpone cheese
- 1/2 cup cream
- 2 English muffins
- 4 large eggs
Melt the cheese whiz in a fry pan over medium heat. Slowly add the cream cheese, stirring constantly until smooth. Now add the cream slowly, until blended.
Crack the eggs and gently immerse in the cheese sauce. The method here is to poach the eggs, not fry them. When the tops are cooked, but still soft, place each egg on a toasted muffin half. Spoon the sauce over the eggs.
Wow, I am all but drooling just typing this. It is really, REALLY the best.