YUMMY PUMPKINS!

I've been sick and lazy this week so my posts and my goals have been put on the back burner.

SPEAKING OF BACK BURNERS though...I made something Yummy today !

E.D Smith Pumpkin Muffins stuffed with Cream Cheese Icing...mmmmmmm

I want to share the recipe with you as well as how I made them.

NOW keep in mind this was an after thought when I woke up this morning so my photos won't look exactly like I describe in the recipe (in other words: no pumpkin seeds)

To start you will need....

2 cups all-purpose flour
1 cup granulated sugar
2 tsp. pumpkin pie spice (also known to me as - 1 tsp of cinnamon 1/2 nutmeg & 1/2 ginger)
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1 cup canned pumpkin

1/4 cup Veg oil
1/2 cup buttermilk

lastly PUMPKIN SEEDS!

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Icing Stuffing:
1/2 pkg (8oz./250 g) cream cheese, softened
1/2 Tbsp. butter, softened
1/2 tsp. vanilla
2/3 cup icing sugar

Next follow these instructions:

preheat oven to 375 F

Next add all of your dry ingredients together in a large bowl.

Leave enough pumpkin seeds to sprinkle on top of the muffins once they are in the muffin tray.

If you only have enough to sprinkle on top SAVE THEM

Then whisk your eggs in a smaller bowl and add the wet ingredients to that.

Finally combine and mix.

Fill paper cups until they are almost at the top (I did not use cups, I don't like the waste of paper unless it's for something special)

Sprinkle remaining pumpkin seeds on top of the batter

Bake for 25 Mins or until cake stick tells you they are read...I use tooth picks!

Finally while they are baking prepare your Icing. To do this you add all ingredients together and fill an icing bag with it. When muffins come out...while they are still a bit warm, stick the icing bag tip into the muffin and squeeze slowly pull it out until the icing peeks at the top...

*if you don't have buttermilk add 1 tsp of lemon juice in a measuring cup and then continue to poor milk in until it hits the 1/2 c. mark. Let it sit for 5 - 10 mins, give a quick stir and WAHLA!*

YUMMY YUMMY YUMMY!

Have a great day everyone!

Yummy Summer Goodness!

So I recently stumbled upon this wonderful recipe for potato salad...one of my summer faves, and well.....it's heaven on earth...Mmmmmmm.

I wanted to share it with you all since my husband and I are gaga over it. Oh and as a side note: it's 10 times better if you eat it the day after you make it.

And here's the recipe: (NOTE) adding some of your own tweeks make it that much better!

Ingredients

• 6 medium potatoes
• 1 small onion, finely chopped or chives (I omitted both)
• 1 cup celery, chopped small
• 1 teaspoon salt
• 6 hard-cooked eggs, diced
• 2 eggs, beaten
• 1/3 cup white sugar
• 2 teaspoon cornstarch
• salt to taste
• 1/2 cup white vinegar or apple cider vinegar
• 1 (5 ounce) can evaporated milk
• 1 teaspoon prepared yellow mustard ( I used honey dijon)
• 1/4 cup butter
• 1 cup mayonnaise

Directions

1. Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.
2. While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
3. Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.

I also added 4 slices cooked chopped bacon when tossing potatoes with celery and onions and of course sprinkled it with paprika.

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