Friday, September 24, 2010

Mini Pumpkin Muffins

The above picture is of Madeline's new favorite sample at Sam's Club, Mini Pumpkin Muffins. It's a good thing she's cute because otherwise I'm sure the sample lady wouldn't have given just anyone 4 whole muffins over the course of our last trip. As I picked up the box to see how many were in it for the crazy price of $5.88, Madeline promptly told me to put it back because the muffins were out over there, pointing to Brenda our favorite Sam's sample lady. Too funny!

Needless to say, I did NOT buy 36 mini muffins for $5.88. On our tight budget it wasn't a splurge I was going for. BUT, I knew I could make a cheap version of my own at home, and sure enough, here it is!


Ingredients
1 box Jiffy Oatmeal Muffin Mix
1/2 cup pumpkin
1 egg
1/3 cup milk
2 tsps pumpkin pie spice

Directions
- Mix all ingredients together and spoon into greased mini muffin pan.
- Sprinkle cinnamon/sugar mixture on top of each muffin if desired.
- Bake @ 350 for 12-14 minutes.

Tips from a Kitchen of Reality:
- I got the oatmeal muffin mix at Wal-Mart for 56 cents a box.
- I used pumpkin pie spice because I had it, otherwise I would have just used cinnamon.
- For my sprinkle topping, I used demerara sugar (the chunky sugar) it makes for a fun crunchy topping, but use whatever you've got.
- This recipe made 20 mini muffins for less than $2.00!! Take that Sam's Club!!
- This is a great recipe for getting picky kids like Madeline to eat some veggies like pumpkin, sweet potato, or carrot. I might be making some more varieties soon!

PS... Madeline LOVES them!!

Monday, September 20, 2010

Apple Cake

Although it seems like it is slow getting here, fall is right around the corner and we are already enjoying some yummy mountain apples at our house. I had a few too many for us to eat this weekend, so before they went bad, I decided to pull out a recipe I hadn't made in a couple years. Hope you enjoy it!

Ingredients:
Cake:
3 cups sugar
1 1/2 cups oil
3 eggs
2 tsp vanilla
3 cups flour
1 tsp baking soda
1 tsp salt
3 cups sliced apples

Topping:
1/2 cup brown sugar
1/2 cup sugar
1/2 cup butter
1 cup water
2 Tbsp flour
1 tsp vanilla

Directions:
- Mix all cake ingredients together and bake in a 9x13 pan for 45 minutes.
- When cake is almost done baking, melt the butter on the stove top and then add the rest of the topping ingredients. Cook, stirring often, until the mixture gets lighter in color, about 10 minutes.
- Take cake out of oven, and immediately poke holes with a knife every 2 inches or so across the cake then pour the carmel like topping onto the cake.
- Allow to sit 15 to 20 minutes and enjoy warm with vanilla ice cream.

Tips from a Kitchen of Reality:
- Using different kinds of apples definitely changes the flavor of this cake. I love green tart apples for this recipe, like Granny Smith, but any kind will do.
- Pouring the carmel topping on while the cake is still really hot, definitely makes a better cake, so don't let it cool.

Monday, September 6, 2010

S'more Bars

Here is a great dessert that my sister made over the Labor Day Weekend. I stole the magazine with the recipe, so I am posting it! YUM!

Ingredients
1/2 cup sugar
1/2 cup butter, softened
1 egg
1 tsp vanilla
3/4 cup crushed graham crackers
3/4 cup flour
1/4 tsp salt
1 tsp baking powder
3 chocolate bars
1 jar (7-ounces) of marshmallow creme

Directions
- Grease an 8 inch square baking pan and preheat oven to 350.
- In mixing bowl, cream butter and sugar until fluffy. Beat in the egg and vanilla. Add the graham crackers, flour, salt, baking powder, and beat until well mixed.
- Spoon half of dough into pan and spread evenly. Break chocolate into pieces and arrange over the dough. Spread a layer of marshmallow creme over the chocolate. Flatten the remaining dough into pancakes and lay them over the marshmallow.
- Bake until golden brown, about 30 minutes. Let cool before serving.