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Pumpkin Spice Latte Muffins

Pumpkin Spice Latte Muffins

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These pumpkin muffins are easy, quick and satisfying – there are only 3 steps. Everyone in the family will love them! Especially pumpkin spice latte lovers, like me.

You can also sub 1/4 of the flour for whole-wheat or almond flour, and part or all of the sugar with alternative sugar (like erithritol or monkfruit) to make them healthier. I might even sneak in some grated zucchini (just take out half the milk).

Pumpkin Spice Latte Muffins

Pumpkin Spice Latte Muffins

Based on recipe by VeryBestBaking.com

Ingredients for 12 servings:

  • 2 cups all-purpose flour
  • 2/3 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground ginger
  • 1/2 cup butter, melted
  • 1/2 cup Pumpkin purée
  • 2 large eggs, lightly beaten
  • 1/3 cup buttermilk or milk
  • 1 teaspoon vanilla

Directions:

Preheat oven to 400° F. Grease or paper-line 12 muffin cups.

Combine flour, brown sugar, granulated sugar, baking powder, salt, cinnamon, baking soda and ginger in large bowl. Combine butter, pumpkin, eggs and buttermilk in medium bowl. Add to flour mixture, stir just until moistened. Spoon into prepared muffin cups, filling 3/4 full.

Bake for 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes; remove to wire rack to cool completely.

 

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Spiced Pumpkin Muffins
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
These pumpkin muffins are easy, quick and satisfying - there are only 3 steps. Everyone in the family will love them! Especially pumpkin spice latte lovers, like me.
Ingredients
  • 2 cups all-purpose flour
  • ⅔ cup packed brown sugar
  • ⅓ cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon ground ginger
  • ½ cup butter, melted
  • ½ cup Pumpkin purée
  • 2 large eggs, lightly beaten
  • ⅓ cup buttermilk or milk
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 400° F. Grease or paper-line 12 muffin cups.
  2. Combine flour, brown sugar, granulated sugar, baking powder, salt, cinnamon, baking soda and ginger in large bowl. Combine butter, pumpkin, eggs and buttermilk in medium bowl. Add to flour mixture, stir just until moistened. Spoon into prepared muffin cups, filling ¾ full.
  3. Bake for 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes; remove to wire rack to cool completely.
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Southern Citrus Twist: Citrus Buttermilk Raisinets Muffins

Southern Citrus Twist: Citrus Buttermilk Raisinets Muffins

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As any real Southerner (or Midwesterner) knows, buttermilk is a very important part of any kitchen. It adds creaminess and light texture to biscuits, pancakes, breads, donuts, soups, salad dressings…and the list goes on and on. In fact, many say a biscuit isn’t a real biscuit without buttermilk, whether it’s the traditional left-over milk from churning butter or commercial-grade cultured buttermilk. It’s so important, there’s even a buttermilk-themed food truck in Los Angeles!

Citrus Buttermilk Raisinets Muffins recipe

These muffins, created by Maria of Two Peas and their Pod, incorporate buttermilk to give it that creamy texture, along with orange juice/peel and chocolate Raisinets for a citrus-sweet twist. If you’ve never baked with buttermilk, this recipe is an easy way to start — no dough coaxing skills required.

Citrus Buttermilk Raisinets Muffins

Ingredients for 12 muffins:

  • Nonstick cooking spray or paper baking liners
  • 1/3 cup granulated sugar
  • 2 teaspoons grated orange peel
  • 2 cups all-purpose flour
  • 1/3 cup packed light brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (melted and cooled)
  • 2 large eggs (lightly beaten)
  • 2/3 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup Dark or Milk Chocolate-Covered Raisins
  • 2 tablespoons freshly squeezed orange juice
  • 3/4 cup powdered sugar
  • 1/2 teaspoon grated orange peel

Directions:

FOR MUFFINS:
PREHEAT oven to 375° F. Spray 12 muffin cups with nonstick cooking spray or line with paper liners.

COMBINE granulated sugar and orange peel in small bowl. Rub together with your fingers until fragrant. Whisk together flour, orange sugar mixture, brown sugar, baking powder and salt in large bowl. Stir together melted butter, eggs, buttermilk and vanilla extract in medium bowl until well blended. Make a well in the center of flour mixture. Pour liquid mixture into the well; gently stir until combined. Fold in Raisinets. Spoon batter into prepared muffin cups.

BAKE for 17 to 20 minutes or until a wooden pick inserted in muffins comes out clean. While the muffins are baking, make the orange glaze. Drizzle the glaze over the muffins while they are still warm. Allow the glaze to set before serving.

FOR ORANGE GLAZE:
COMBINE orange juice, powdered sugar and orange peel in a small bowl. Whisk together until smooth, adding more juice if necessary until desired consistency.

 

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Citrus Buttermilk Raisinets Muffins
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
These muffins, created by Maria of Two Peas and their Pod, incorporate buttermilk to give it that creamy texture, along with orange juice/peel and chocolate Raisinets for a citrus-sweet twist. If you've never baked with buttermilk, this recipe is an easy way to start — no dough coaxing skills required.
Ingredients
  • Nonstick cooking spray or paper baking liners
  • ⅓ cup granulated sugar
  • 2 teaspoons grated orange peel
  • 2 cups all-purpose flour
  • ⅓ cup packed light brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, melted and cooled
  • 2 large eggs, lightly beaten
  • ⅔ cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup Dark or Milk Chocolate-Covered Raisins
  • ORANGE GLAZE
  • 2 tablespoons freshly squeezed orange juice
  • ¾ cup powdered sugar
  • ½ teaspoon grated orange peel
Instructions
  1. FOR MUFFINS: PREHEAT oven to 375° F. Spray 12 muffin cups with nonstick cooking spray or line with paper liners.
  2. COMBINE granulated sugar and orange peel in small bowl. Rub together with your fingers until fragrant. Whisk together flour, orange sugar mixture, brown sugar, baking powder and salt in large bowl. Stir together melted butter, eggs, buttermilk and vanilla extract in medium bowl until well blended. Make a well in the center of flour mixture. Pour liquid mixture into the well; gently stir until combined. Fold in Raisinets. Spoon batter into prepared muffin cups.
  3. BAKE for 17 to 20 minutes or until a wooden pick inserted in muffins comes out clean. While the muffins are baking, make the orange glaze. Drizzle the glaze over the muffins while they are still warm. Allow the glaze to set before serving.
  4. FOR ORANGE GLAZE: COMBINE orange juice, powdered sugar and orange peel in a small bowl. Whisk together until smooth, adding more juice if necessary until desired consistency.
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Scrumptious Homemade Tortilla Soup Recipe

Scrumptious Homemade Tortilla Soup Recipe

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Soup is one of my all-time favorite meals; I could eat it every day during winter, spring and fall. And sometimes in the summer.

If you like to make your own stock, soup makes an incredibly delicious, hearty and healthy meal. And making stock is easier than you think. The first thing I do is store all chicken carcasses, steak bones, lobster shells or pork bones from whatever I happen to have eaten recently in freezer bags. And during the week, I also keep various vegetable trimmings in a freezer bag, then dump it into a crockpot with the meat bones or shells and let it simmer on low for several hours. Then, pour it through a sieve or use a skimmer to remove the bones and extra stuff (but keep the meat in). And voilà.

Homemade Tortilla Soup

Ingredients:

6 cups chicken or homemade broth 
1 tablespoon cooking oil
1 small onion, diced
12-16 cherry tomatoes, halved
1 large zucchini, trimmed and halved
1 carrot, peeled and quartered
1 bell pepper, halved and seeded
1/2 jalapeño chile, seeded
2-3 large garlic cloves, peeled
2-3 cups chicken, cooked and chopped
1 cup whole kernel corn
3 teaspoons ground cumin
3 teaspoons chile powder
4 tablespoons chopped cilantro
Tortilla chips and sour cream, for garnish

Directions:

  1. Place stock in large saucepan or pot on medium heat.
  2. Heat a large skillet over medium-high heat and add the oil.
  3. Coarsely chop tomatoes, zucchini, carrot, bell pepper, jalapeño and garlic (or use food processor to chop); add to skillet.
  4. Cook, stirring occasionally, for 10 minutes or until vegetables are slightly browned.
  5. Add to pot, and bring to a low boil.
  6. Add chicken, corn and cumin and chile powder and cook, stirring occasionally, for 15-20 minutes.
  7. Top with chopped cilantro, and add salt and pepper to taste.
  8. Serve with tortilla strips, sour cream and cilantro, as desired.

Print recipe below.

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Scrumptious Homemade Tortilla Soup Recipe
Recipe type: Main
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Making scrumptious homemade tortilla soup is easy - and even more delicious if you like to make your own chicken stock or vegetable stock.
Ingredients
  • 4 cups chicken broth
  • 8 cherry tomatoes, halved
  • 1 small zucchini, trimmed and halved
  • 1 medium carrot, peeled and quartered
  • ½ green bell pepper, halved and seeded
  • ½ jalapeño chile, seeded
  • 1 large garlic clove, peeled
  • 1½ cups chicken breast meat, cooked and chopped
  • ½ cup whole kernel corn
  • 3 teaspoons ground cumin
  • 4 tablespoons chopped cilantro
  • Tortilla chips and sour cream for garnish
Instructions
  1. Place stock in large saucepan or pot on medium heat.
  2. Heat a large skillet over medium-high heat.
  3. Coarsely chop tomatoes, zucchini, carrot, bell pepper, jalapeño and garlic (or use food processor to chop); add to skillet.
  4. Cook, stirring occasionally, for 10 minutes or until vegetables are slightly browned.
  5. Add to pot, and bring to a low boil.
  6. Add chicken, corn and cumin and chile powder and cook, stirring occasionally, for 15-20 minutes.
  7. Top with chopped cilantro, and add salt and pepper to taste.
  8. Serve with tortilla strips, sour cream and cilantro, as desired.
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Cooking with Wine: Roast Chardonnay Chicken Recipe

Cooking with Wine: Roast Chardonnay Chicken Recipe

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2009 Alta Maria ChardonnayI love French food and wine…and I love eating and drinking local. These two loves inspired me to create a local version of a typical French dish: oven-roasted chicken with vegetables and herbs de Provence. Of course, this is using local Chardonnay – in the dish…and in my glass.

In a Santa Barbara County garden you can find rosemary, lemon thyme, basil and chives. And garlic, of course! Also, fennel is a bountiful crop on California’s central coast, which you can usually substitute for celery, instead of a traditional mirepoix (French base of onion, carrot and celery). Browning the chicken before roasting gives it a richer flavor than more simple roasts and the end result is a savory, delicious one-pot meal that pairs perfectly with the subtle body and flavors of a well-balanced Chardonnay. Think citrus and pear instead of oakey-buttery – find one fermented in steel or concrete if possible.

Also, try this Winter Squash Chardonnay Risotto.

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Roast Chardonnay Chicken with Santa Barbara Herbs
Author: 
Recipe type: Main
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Cooking with wine makes everything taste better, and Chardonnay is perfect for a French roast chicken made in Santa Barbara.
Ingredients
  • 1 4-pound chicken
  • 3 cups Chardonnay (look for well-balanced, citrusy and flinty)
  • 1 cup olive oil, plus 4 tablespoons extra virgin olive oil, divided
  • 8 cloves garlic: 6 whole, 2 diced
  • 3 tablespoons chopped mixed fresh herbs (like lemon thyme, rosemary, basil, chives, marjoram) or 1 tablespoon mixed dried herbs
  • 2 lemons: 1 sliced, 1 juiced
  • ½ teaspoon coarsely ground black pepper
  • Salt, to taste
  • 1 small onion, chopped
  • 4 carrots, chopped
  • 1 fennel bulb, chopped
  • 1 small green cabbage, cored and quartered
Instructions
  1. In large bowl, combine the Chardonnay, 1 cup olive oil, diced garlic, herbs, lemon juice, pepper and salt. Place chicken in the mixture. Cover bowl with plastic wrap and refrigerate overnight or for 6 hours. Turn occasionally.
  2. Preheat oven to 450°F. Heat remaining olive oil in a Dutch oven over medium-high heat. Add the onions, carrots, fennel and garlic cloves and cook, stirring occasionally, for 10 minutes. When the vegetables are caramelized, spoon them along the sides of the pan.
  3. Remove chicken from marinade and add to the middle of the pan. Sear each side until slightly brown, about 3 minutes per side. Arrange the quartered cabbage around the sides of the chicken and pour the marinade into the pan over the chicken and vegetables.
  4. Cover the pan with a lid and roast in the oven for 60-70 minutes, until the chicken is done (meat is cooked through when cut, leg separates easily from the body, or 170 degrees on meat thermometer). Remove lid and let it rest at room temperature 10 minutes.
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Roast chardonnay chicken with santa barbara herbs recipe

Cooking with Wine: Winter Squash Chardonnay Risotto Recipe

Cooking with Wine: Winter Squash Chardonnay Risotto Recipe

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Every so often, you stumble upon a Chardonnay so refreshing and unique, so unlike typical oaky-buttery-California Chardonnays, that you want to drink it, cook with it, maybe even bathe in it.

You’re lucky if you can find on that is half steel-fermented and half oak-fermented! I love Chardonnay with a creamy freshness and lemon-lime quality that is opposite of oak and butter. That kind of Chardonnay is just as perfect in a rustic dish in front of the fire as a on a warm summer day in the garden. And cooking with wine is just as important as drinking or tasting wine.

Cooking with this kind of Chardonnay adds something special to the dish: a little more citrus, good acid and lots of flavor. And don’t forget to pour a glass to pair the wine to sip with the dish! It’s the perfect pair to either of these winter Chardonnay recipes: Winter Squash Chardonnay Risotto below and Chardonnay Roast Chicken with Santa Barbara herbs.

And for dessert, here’s my other favorite way to use winter squash…and summer squash and fall squash and…

Winter Squash Chardonnay Risotto recipe

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Winter Squash Chardonnay Risotto
Author: 
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Cooking with a bright, acidic Chardonnay lends a savory, lemony quality that is perfect with creamy risotto and winter squash.
Ingredients
  • 2 cups (1/2-inch) cubed, peeled winter squash medley
  • 2 tablespoons olive oil
  • 4 cloves minced fresh garlic
  • 2 cups organic vegetable broth
  • 2 cups Chardonnay (brincy, acidic and lemony is best)
  • 1 ounce pancetta or prosciutto
  • 1 medium finely chopped onion
  • 1¼ cups uncooked Arborio rice
  • 2 tablespoons finely chopped fresh herb mix (like lemon thyme, oregano, rosemary, basil, lavender)
  • Juice of 1 lemon
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup (1 ounce) shaved Parmigiano-Reggiano cheese
Instructions
  1. Preheat oven to 400°.
  2. Combine squash and 1 tablespoon oil, tossing to coat. Arrange squash in a single layer on baking pan. Bake for 15 minutes or until squash is just tender. Remove from pan; set aside.
  3. Heat a large heavy-bottom stock pot over medium heat. Add pancetta to pot; cook 5 minutes or until browned, stirring frequently. Remove pancetta and set aside.
  4. Add remaining olive oil to pot, then add onion; cook 3 minutes or until tender, stirring occasionally. Add garlic and rice; cook 2 minutes, stirring constantly.
  5. Add ½ cup wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Continue to add remaining wine and broth, ½ cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in squash, herbs, cheese, lemon juice, ¼ teaspoon salt, and ¼ teaspoon pepper.
  6. Top with pancetta.
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Winter Squash Chardonnay Risotto recipe

Luscious Leftovers: New Year Bloody Mary Meatloaf

Luscious Leftovers: New Year Bloody Mary Meatloaf

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New Year’s Bloody Mary Meatloaf

After a long New Year’s weekend, we had a fridge full of leftovers and a craving for comfort food. My friend the Comedienne thought up this recipe as she rummaged through a fridge-full of delicious dinner, snack and cocktail-mix remnants.

It’s great after the holidays or any time you have a lot of leftovers in the kitchen. Caramelize some onions and garlic, then add any delectable tidbits you have in the fridge: roasted potatoes, chicken and fennel sausage, figs, stuffing or other side dishes and casseroles. Blending these additions before mixing them into the ground beef spreads the flavors throughout the loaf. And after the holidays, the time is right for a unique, home-made catsup using spicy Bloody Mary mix, something we had plenty of on New Year’s Day. Perfect for curing hangovers and filling bellies.

New Year Bloody Mary Meatloaf

Ingredients:

2 T olive oil
2 onions, chopped
1 garlic clove, chopped
2-4 gourmet sausages (jalapeño mango, chicken fennel or any other gourmet grocery variety)
Any amount of other leftovers (stuffing, figs, tomatoes, vegetables, gravy, etc.)
1 pound ground beef
Freshly ground salt & pepper
4 T fresh basil, chopped
2 eggs
1 1/2 cups bread crumbs (fresh)
1/4 cup milk
Spicy Bloody Mary mix
Leftover cheese (we used Carmody, but anything will do)
5 slices pancetta

Directions:

Warm the olive oil in a large saute pan over medium heat. Add the onions and garlic and cook until slightly browned/caramelized. Remove sausages from their casings, and blend along with other leftovers until smooth (if you’re using a larger amount of leftovers, reduce sausages to 2). Add half the onion/garlic mixture and blend in.

Add this blended mixture to the ground beef. Add salt, pepper, 1 cup spicy Bloody Mary mix, 2 T fresh basil, eggs, breadcrumbs and milk. Mix thoroughly.

Oil a large baking pan with sides. Lay the meat mixture in the pan in long thin layer. In the middle, lay down a strip of cheese – however much you like, we recommend a lot – and roll sides of loaf up and over the cheese (like a jelly roll). Put the meatloaf in the fridge to set and preheat the oven to 350.

Put reserve onions/garlic in small stockpot and add 2-3 cups spicy Bloody Mary mix. Add 1/4 cup red wine leftover from the night before (if you were all big drinkers the night before, you can substitute with balsamic vinegar). Cook over medium heat until reduced by half. Turn the heat off.

Place meatloaf on prepared pan and top it with a layer of the reduced Bloody Mary mixture, then lay the pancetta on top. Cook for 45 minutes or until meat is cooked through. Garnish with remaining fresh basil and serve with Bloody Mary catsup.

Obviously, this meatloaf pairs very well with both leftover red wine and – you guessed it – spicy Bloody Marys. You’ll feel better almost immediately.

Bacon Backyard BBQ for Independence Day

Bacon Backyard BBQ for Independence Day

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What’s the one ingredient that can make every one of your backyard BBQ dishes shine? That will kick up the flavors and make everyone come back for more?? Bacon, that’s what.

Bacon

1. Figs wrapped in bacon with balsamic glaze. For an amazing starter, take some fresh figs and wrap them with bacon. Bake in the oven at 350 or until the bacon is cooked. Drizzle with balsamic glaze (or balsamic reduction). Your guests will gobble them up. Pair the figs with a light, Santa Barbara county rosé.

2. Of course you should add bacon to your burgers! and I like to stuff mine with chopped kale and feta cheese as well – get the recipe here. (And if you like this idea, check out our Green Jalapeño Margarita recipe!)

3&4. Smoky baked beans and roasted Brussels Sprouts also taste better with bacon, so sprinkle chopped bacon in after cooking or place bacon strips across the top.

5. And for dessert, just put chopped bacon right on top of a regular ol’ chocolate eclair pastry, or add it to ice cream. Bacon makes everything taste better! Along with the rosé of course…

Extra thanks to the lovely and talented Toki Lee for helping with a bacon dish photoshoot!

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