Pumpkin Cupcakes with Cream Cheese Frosting

Why yes, I do still have pumpkin in the freezer from Thanksgiving. Doesn't everyone? Comes in handy when I want to make these yummy cupcakes.

Makes 12 medium cupcakes

1 1/2 cups flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp cinnamon

1/4 tsp ginger

1/4 tsp nutmeg

1/4 tsp allspice

1/2 tsp salt

1 cup pumpkin purée

1/2 cup vegetable oil

1/2 cup brown sugar

1/4 cup white sugar

2 eggs

1 tsp vanilla

Sift flour, baking powder, baking soda, spices and salt together. 

In a separate bowl mix the remaining ingredients together, then add the wet to the dry ingredients and mix just until combined.

Fill prepared tins 2/3 full and bake at 350 F for 16-18 minutes.

For the frosting you'll need:

1- 8 oz container cream cheese, at room temperature

1/2 cup butter, softened

2 1/2 - 3 cups icing sugar

1 tsp vanilla

1/2 tsp cinnamon

Once the cupcakes are cooled, cream the butter and cream cheese together in a small mixer bowl. Add the vanilla and cinnamon and gradually add the icing sugar. Beat until smooth.

After frosting cupcakes give them a sprinkle with some cinnamon sugar. Just mix sugar and cinnamon in equal parts. 

Oh, and these cupcakes freeze and defrost very nicely.

Note: this makes alot of frosting. You may want to half the recipe. 

Turkey Salad (Sandwich)

On the lookout for a tasty lunch idea? And you have leftover turkey or chicken? Give this a try. Great as a sandwich filling, but if you are cutting down on bread, serve it on spinach or lettuce.

2 cups cooked chopped turkey or chicken

1 green onion, sliced

1 celery stalk, chopped

1 tsp dried parsley

3/4 cup chopped, unpeeled apple

1/2 tsp thyme

1/4 tsp sage

1/2 cup mayonnaise

1/4 cup dried cranberries

1/4 cup chopped walnuts

1/4 tsp salt

A few grinds of black pepper

Mix mayo, thyme, sage, parsley, salt and pepper together. Add the apple and toss to coat.

Then add to the remaining ingredients. That's it.

Pile it high on your favourite bread...

or not, your choice. Either way you're gonna love it !

Chocolate Chip Overnight Brunch Bake

Just a few minutes prep time in the evening, then bake while you get ready for the day the next morning. 
Not sure if I would have it on any old morning, you could I guess, but for Christmas, Easter or Mother's Day breakfast it's fantastic!

12 oz/320 g package chocolate chip buns or croissants
1/2 cup brown sugar
3/4 cup white sugar
8 oz/227 g cream cheese, room temperature
4 eggs
2 tsps vanilla
2 cups milk
1  1/4 cups semi-sweet chocolate chips

Spray a 9 X 13" baking dish with cooking oil. Cut the buns into 1 1/2" cubes and put them in the dish. Add the chocolate chips.

In a large mixer bowl cream the cream cheese and sugars together. Next add the eggs, vanilla and milk.

Pour into the baking dish, cover and refrigerate overnight.

The next morning uncover and bake at 350 F for 35-40 minutes.

Serve warm.

The first time I made this it was Christmas day. It came out perfectly! But I wasn't quite ready to serve it and stupidly covered it with foil. Don't do that! The nice crisp top turned pretty soggy : (

Ashtalieh - Lebanese Cream Pudding

Over the holidays we were lucky enough to receive this wonderful Middle Eastern dessert from our neighbour.

I hope to make it myself soon.

Ingredients

1/2 cup whipping cream
1  1/2 cups milk
3 tbsps sugar
1 tsp rose or orange blossom water
1/3 cup cornstarch
1/3 cup ground pistachios
1/2 cup coarsely chopped pistachios
Maraschino cherries to garnish

Mix whipping cream and milk together then pour 1  1/2 cups of it into a saucepan. Add the sugar and stir over medium heat until sugar dissolves.
Add cornstarch to the remaining cream/milk mixture. Whisk into the saucepan to thicken. Add the flavour of your choice along with the ground pistachios.

Pour into a serving dish or individual bowls. Top with coarsely chopped pistachios and maraschino cherries.
Refrigerate and serve cold.

Recipe from

http://www.tasteofbeirut.com/ashtalieh-with-pistachios

Clementine Wreath

This clementine wreath is easy to make and is a unique hostess, teacher or neighbour gift. It looks great on the table as a placemarker too!

Unroll your cellophane, enough to wrap around 7 clementines about 1 1/2 times. Put  2 or 3 pieces of tape on the edge to hold it in place.

Using string or raffia, tie between each fruit then gather both ends and tie them together as well.

Add a name tag and it's ready for gifting or the dinner table. You can place it on each plate like I did here or hang it over the spindle back of each chair.

Beef and Cheese Enchiladas

Easy Friday night supper...

1  lb ground beef
2 cups salsa
1/2 cup niblets corn
2 cups shredded cheese
1/2 cup cooked rice (optional)
1/2 cup black beans (optional)
8 -6" tortillas

Serves 4-6

Brown and break up the ground beef in a large skillet.
Remove any excess fat. Remove from heat and add 1 cup cheese, 1/2 cup salsa and corn. Add the rice and/or beans here too.

Spread 1/2 cup salsa on the bottom of a 13 X 9" baking dish and divide the meat evenly between the tortillas.

Roll them up and place on top of the salsa in the pan. Pour the remaining salsa over top and finish off with cheese.

Bake, covered, at 375 F for 20 minutes. Then uncover and bake an additional 10 minutes.

May be served with sour cream

Spiced Top Sirloin Roast

Glayva is a herb infused scotch based liqueur that is similar to but I find better than Drambuie. I thought I would give it a try in a beef marinade.

1  1/2 lb top sirloin roast
1 tbsp balsamic vinegar
2-4 tsps Glayva liqueur
1 tbsp olive oil 
2 cloves garlic, minced
1 tbsp Montreal steak spice
1/4 tsp thyme

Mix balsamic, Glayva, olive oil, and garlic and spread all over the roast. Marinate in the refrigerator 2 hours.

Remove from the fridge and liberally sprinkle with steak spice and thyme.

Roast uncovered in a 400 F oven for 30 -35 minutes and you'll enjoy this tender flavourful roast.