Pumpkin Remix

Do you remember the pumpkin bread recipe I posted last Thanksgiving?
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Well this year I decided to mix it up and instead of using loaf pans, I poured the same easy, delicious batter into muffin tins, baking at 350 for half the time (about 30 minutes).

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I was worried the moisture of this bread might be lost in the smaller size, but I’m delighted to report they are every bit as scrumptious.

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I popped them right out of the tray and let them cool for about an hour before adding my finishing touches, which of course involved me hiking to the one and only deciduous tree in Southern California.  The struggle is real.

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Fortunately my husband gets me completely and didn’t bat an eye when I returned home with a shirt full of dead leaves after working out in the land of palm trees.

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I placed the muffins in an individual sized clear cellophane treat sacks and tied with twine and a few of the leaves I’d collected.

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What a great little treat to leave on someone’s desk at work, bring to your hairdresser, or send the kids to school with.

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NBD.

Pumpkin Muffins

Mix together well with a fork in a large bowl:

3 1/2 cups flour

3 tsp baking powder

1 1/2 tsp salt

1 tsp cinnamon

1 tsp all spice

3 cups sugar

In a separate bowl, mix together:

1 can pure pumpkin (NOT pie mix)

4 eggs

2/3 cup water

1 cup vegetable oil

Mix wet ingredients into dry, ideally using a hand mixer to work out all the lumps.  Pour into a cup cake pan with paper baking cups (I used classic white ones- my favorite).   Bake at 350 for about a half hour or until a toothpick comes out clean. This should make about 24-36 muffins.

 

A Fall Staple: Roasted Root Vegetables

Even just purchasing the ingredients for this dish evokes inner fall feelings.  Think dark evenings, warm fires, red wine, and candlelight.   My husband and I made these roasted root vegetables the other evening and they were so easy and satisfying, I had to share.

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I wish I could say we had strolled hand-in-hand to our local farmer’s market to buy our veggies, but let’s be honest, I found myself at Ralph’s an hour before dinner.  We opted for parsnips, turnips, Brussels sprouts, and carrots, but use whatever root vegetables are fresh, seasonal, and most importantly, sound good to you (Barefoot Contessa also uses butternut squash and sweet potato, for example).

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Wash and peel the parsnips, carrots, and turnips.

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Cut into roughly the same size pieces, about an inch long.

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Wash and halve the Brussels sprouts, cutting off and discarding the stem, but keeping all the loose leaves, which get crispy and delicious when baking.

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Place all cleaned, chopped veggies in a baking dish and drizzle generously with olive oil, kosher salt, and pepper.  Toss with your hands, making sure all pieces are coated well.  Bake in the oven at 425 for about 30 minutes, turning frequently with a spatula throughout the entire bake time.

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We served ours with filets and parmesan polenta, but it’s a perfect side for any fall dish.  If you want to make it a little more flavorful, sprinkle with fresh chopped parsley or rosemary before roasting veggies.

NBD.

Roasted Root Vegetables

Wash, peel, and cut your veggies of choice (Brussels sprouts, turnips, carrots, parsnips, sweet potato, and butternut squash are all wonderful). Place all cleaned, chopped veggies in a baking dish and drizzle generously with olive oil, kosher salt, and pepper.  Toss with your hands, making sure all pieces are coated well.  Bake in the oven at 425 for about 30 minutes, turning frequently with a spatula throughout the entire bake time.