Carrot Pumpkin Muffins

I had 1/2 cup of pumpkin left and I wanted to find a way to use it up. I also have tons of carrots, so…

Recipe taken from here, but changed a bit.

Ingredients:

  • 1/2 cup pumpkin
  • 1/3 cup brown sugar
  • 2 TBSP oil
  • 1 egg, beaten
  • 1/2 cup carrots (1 medium carrot)
  • 3/4 cup flour
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 tsp baking soda

Directions:

1) Preheat the oven to 350F.

2) Beat the pumpkin, brown sugar, oil and egg.

3) Add the carrots and mix.

4) Add the flour, salt, baking soda and cinnamon and mix.

5) Add to a muffin pan (no need to butter).

6) Bake for 15 minutes.

I found them best heated with butter on top.

Carrot Pumpkin Muffin

Pumpkin Muffins

These tasted like pumpkin bread and were gone quick. I made mini ones so it was 2 or 3 bites and gone.

Recipe taken from here.

Ingredients:

  • 1 1/4 cups + 3 TBSP flour
  • 1/2 tsp baking soda
  • 3/4 + 1/8 cinnamon
  • 1/4 tsp cloves
  • 1/2 tsp nutmeg
  • pinch allspice
  • 1/2 tsp salt
  • 1 cup + 2 tsp sugar
  • 1/4 cup + 3 TBSP canola oil
  • 3/4 cup + 2 TBSP pumpkin puree
  • 1/4 cup + 2 1/2 TBSP eggs (2)
  • 1/2 cups + 1/2 TBSP golden raisins

Directions:

1) Mix the flour, baking soda, cinnamon, cloves, nutmeg, allspice and salt together in a large bowl.

2) Mix the sugar and oil until combined.

3) Add the pumpkin and mix until smooth.

4) Add the eggs, in 2 additions.

5) Add the dry ingredients to the wet in 2 additions, scraping the sides.

6) Fold in the raisins.

7) Place in a container that you can cover for 8-26 hours.

8) Preheat the oven to 435F.

9) Spray the muffin pan with cooking oil.

10) Add the batter to the pan.

11) Add the muffins to the oven.

12) Lower the temperature to 325F.

13) Bake for 45 minutes, or until the muffins are golden brown and a toothpick comes out clean.

Pumpkin Muffin

Blueberry Cheesecake Pancakes

Delicious. I’d double the amount below. Recipe taken from here.

Ingredients:

  • Pancakes
  1. 4 oz cream cheese, cut into pieces and freeze overnight
  2. 1 cup flour
  3. 1 tsp baking powder
  4. 1/2 tsp baking soda
  5. 1/4 tsp salt
  6. 2 TBSP sugar
  7. 1 cup milk
  8. 1 egg, beaten
  9. 2 TBSP butter, melted
  • Syrup
  1. 1 cup blueberries
  2. 1/4 cup water
  3. 1/2 cup sugar
  4. 1 TBSP water
  5. 2 tsp cornstarch
  6. 1 TBSP lemon juice, or the juice of 1/2 of a lemon

Directions:

1) Cut the cream cheese into small pieces.

2) Mix the flour, baking soda, baking powder, salt and sugar in a large bowl.

3) Mix the milk, egg and butter in a small bowl.

4) Mix the dry ingredients into the wet ingredients.

5) Mix in the cream cheese.

6) Heat a pan over medium heat and melt a bit of butter in it.

7) Pour 1/4 cup of the mixture into the pan and cook until it bubbles, then flip it.

8) Cook though, about 2 minutes.

9) Repeat with the rest of the batter.

10) Bring the blueberries, water, sugar to a boil.

11) Reduce and simmer for 5 minutes.

12) Mix the water and cornstarch in a small bowl.

13) Add the cornstarch mixture to the blueberry sauce and cook until it thickens.

14) Pour sauce over pancakes.

Blueberry Cheesecake Pancakes

Chocolate Cupcakes with Chocolate Rum Frosting

I’ve been on a bit of a hiatus from cooking and baking anything new since I’m saving money for a big trip and can only buy rice and soy sauce in massive amounts and thus only need to buy tofu and a few other things to make my favorite dish. However, now with a week and a bit left I’ve run out of soy sauce! I’ll be making more fries and sandwiches. Also, my mother has sent amazing amounts of food to me in Korea, and I’ve recently been cooking all those boxed meals to get rid of them before I go on my big trip. I’ve also been running around Korea doing everything I’ve been meaning to do and spending more time with friends because after the big trip I’m leaving Korea for good to go back to the United States.

I still have my oven, so this is either the last thing, or the second to last thing I’ve baked. Probably last because I want to make pancakes and then I’ll be out of flour. Cupcakes taken from here, frosting taken from here. I had to add the rum because I’ve also got to use that up too!

Ingredients:

  • Cupcakes
  1. just over 1/3 cup butter, softened
  2. 2 eggs
  3. 1 1/4 cup sugar
  4. 100g dark chocolate, melted
  5. 2 cups + 2 TBSP flour
  6. 1 tsp baking soda
  7. 2 TBSP cocoa
  8. 1 cup buttermlik (1TBSP vinegar/lemon juice mixed with 1 cup – 1 TBSP milk)
  • Frosting
  1. 3/4 cup butter, softened
  2. 1 1/24 cup powdered sugar
  3. 1/2 tsp rum
  4. 3 oz dark chocolate, melted

Directions:

1) Heat the oven to 375F/180C or toaster oven to 140C.

2) Mix the butter, eggs, sugar and chocolate in a large bowl.

3) Slowly add the flour, baking soda and cocoa and mix.

4) Slowly add the buttermilk and mix.

5) Pour the mixture (it will be very liquid) into baking tins and bake for 15-20 minutes, or until a toothpick inserted comes out clean.

6) Allow to cool completely before adding the frosting.

7) To make the frosting, mix the butter and the sugar.

8) Add the rum and chocolate and mix.

9) Top the cupcakes with the frosting.

Chocolate Cupcakes with Chocolate Rum Frosting 009

Deep Dish Chocolate Chip Cookies

From the name I thought it was going to be cooked in a skillet, but weekend plans change and this worked out better. Cookies made in tins in a toaster oven!

Recipe taken from here.

Ingredients:

  • 1/2 cup butter, room temp
  • 1/2 cup light brown sugar
  • 1/3 cup sugar
  • 1 tsp vanilla/rum
  • 1 egg
  • 1 cup flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 cup of chocolate chips

Directions:

1) Heat the oven to 375F/170C or toaster oven to 140C.

2) Stir the butter in a large bowl to make it creamy.

3) Add the sugars and mix until combined.

4) Add the vanilla and egg and mix until combined.

5) Add half the flour and mix until combined.

6) Add the rest of the flour, salt and baking soda and mix until combined.

7) Add the chocolate chips and mix.

8) Press into baking tins and bake for 15 minutes, until the top is starting to brown.

9) Serve with vanilla ice cream.

Chocolate Chip Cookies 010

PB and Nutella Cookies

I looked at bunch of different recipes because I wanted to make peanut butter cookies, but something with chocolate chips, and something with oats because I have too much…nutella would be nice too. Until I realized I didn’t have much peanut butter or nutella…These were for pot luck.

Ingredients:

  • 1/4 cup white sugar
  • 1/4 cup light brown sugar
  • 1/2 cup butter, softened
  • 1 egg
  • 1 tsp vanilla/rum
  • 1/3 cup peanut butter
  • 1/3 cup nutella
  • 1 cup flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup oats
  • 1 cup chocolate chips

Directions:

1) Preheat the oven to 350F/170C or toaster oven to 140C.

2) Mix the sugars and butter.

3) Add the egg and vanilla.

4) Add the peanut butter and nutella.

5) Add the flour, baking soda, salt and oats.

6) Add the chocolate chips.

7) Make into balls about 1 TBSP big and place on tin foil.

8) Bake for 10-15 minutes or until you can see that the bottoms are browning a bit.

9) Allow to cool slightly before removing from the tin foil.

PB Nutella Chocolate Chip Cookies 004

Chocolate Banana Bread

Recipe taken from here. And I’m finally all out of bananas!

Ingredients:

  • 1/4 cup chocolate chips (I used a mixture of dark and milk)
  • 2 bananas, mashed
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1/4 cup canola oil
  • 2 eggs
  • 1 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sugar
  • 1/2 cup buttermilk
  • 1 tsp rum/vanilla extract

Directions:

1) Heat the oven to 350F/175C or toaster oven to 140C.

2) Melt the chocolate in a pan or microwave and let sit while you do the rest of the mixing.

3) Mash the banana with the sugars until it is almost smooth.

4) Add the canola oil and eggs and mix.

5) Add the flour, baking powder, baking soda, and sugar and mix.

6) Add the buttermilk and rum and mix.

7) Take one cup of the batter and mix it with the chocolate.

8) Pour the banana batter into the pan(s). Add the chocolate batter. Add more banana batter and more chocolate batter. Swirl with a knife.

9) Bake for 40 minutes, or until a toothpick comes out clean and the top is browning.

Chocolate Banana Bread 006