Sunday, October 27, 2013

Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins
Recipe from: fullforkahead
Image Credit: Kmont
Pumpkin Cream Cheese Muffins

“I love pumpkin muffins.” Kmont


For the filling:

8 oz. cream cheese, softened

1 cup confectioners’ sugar

For the muffins:

3 cups all-purpose flour

1 tsp. ground cinnamon

1 tsp. ground nutmeg

1 tsp. ground cloves

1 tbsp. plus 1 tsp. pumpkin pie spice

1 tsp. salt

1 tsp. baking soda

4 large eggs

2 cups sugar

2 cups pumpkin puree

1¼ cups vegetable oil

For the topping:

½ cup sugar

5 tbsp. flour

1½ tsp. ground cinnamon

4 tbsp. cold unsalted butter, cut into pieces


To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl 
and mix well until blended and smooth.

Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in 

Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil.

Transfer to the freezer and chill until at least slightly firm, at least 2 hours.

This is also a step you can do ahead.

The second time I made these I actually do this step the night before and they were fine and no 
harder to slice.

To make the muffins, preheat the oven to 350˚ F.

Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, 
cloves, pumpkin pie spice, salt and baking soda; whisk to blend.

In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil.

Mix on medium-low speed until blended.

With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

You might want to stir it a time or two with a spatula just in case all the dry ingredients didn’t get 
incorporated towards the bottom of the bowl.

To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend.

Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until 
the mixture is coarse and crumbly.

Transfer to the refrigerator until ready to use.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover 
the bottom of the liner (1-2 tablespoons).

Slice the log of cream cheese filling into 24 equal pieces – we made our log about 12-13 
inches long and sliced about 1/4 thickness for each slice.

Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter 
among the muffin cups (another 2 or so tablespoons), placing on top of the cream cheese to 
cover completely.

Sprinkle a small amount of the topping mixture over each of the muffin wells.

We used a cereal-size spoon for each muffin, using it all up.

Bake for 20-25 minutes.

Transfer to a wire rack and let cool completely before serving.

Do let them cool down sufficiently, the cream cheese filling will be very hot.


Don’t let the prep time scare you. Most of that is waiting for the cream cheese log to freeze. 

And remember you can even do that step the day before and save some time!

Since we’re on the subject of cream cheese again, I did put these muffins in the fridge – just in 
case. I would say if you want to leave them out, more than a day or two would probably be OK. 

But I like to at least keep ‘em in the fridge, being a little obsessive about that. I’m betting you 
could also freeze them to save for the long haul….but…could you really resist them for that 

If you have the time, you could make two batches like I did the second time around. These 
things are soooo good, and one batch might just create an angry mob demanding more. If you 
made a second batch you could throw them at the masses while you duck for cover. Everyone 

Read more and enjoy this amazing recipe and many more when visiting fullforkahead

Saturday, October 26, 2013

Pumpkin Martini

Pumpkin Martini
Recipe from: hamptonroadshappyhour
Image Credit: hamptonroadshappyhour
Pumpkin Martini

“If you're ready to start the Holiday season early, here's the perfect cocktail.  Though I wouldn't consider myself a huge fan of pumpkin, this mellow blend of pumpkin and vanilla, with a hint of chocolate, is simply amazing.  I'm posting this cocktail a bit earlier than I had planned because I just found out that the main ingredient is only at the ABC store for a limited time.  Once it's gone, it's gone.  So if you think you'd like to try one, hopefully you'll have enough time to pick up a bottle, or two.  It's called Fulton's Harvest Pumpkin Pie Cream Liqueur, and only costs about $10.  If you're having friends over for the holidays, this unique Martini will surely put everyone in the spirit of the season.  The cinnamon stick garnish adds a nice touch.  Give it a try, the...Pumpkin Martini...!!!” hamptonroadshappyhour


2 oz. Vanilla Vodka

2 oz. Fulton's Harvest Pumpkin Pie Cream Liqueur

.5 oz. Creme De Cacoa (clear)

1.5 oz. Half & Half

Cinnamon Stick to garnish (available in the spice section at the grocery store)


Combine the liquid ingredients into an ice filled cocktail shaker. 

Cover, shake well, and strain into a chilled Martini glass.

Drop in a cinnamon stick, and let the holidays begin. 


Read more and enjoy this amazing recipe and many more when visiting hamptonroadshappyhour


Friday, October 25, 2013

Olive Oil Pumpkin Bread

Olive Oil Pumpkin Bread
Recipe from: chewnibblenosh
Image Credit: Christine
Olive Oil Pumpkin Bread

“What do we do with a vast amount of canned pumpkin that I couldn’t resist buying?” Christine


¾ cup whole wheat flour

⅔ cup all-purpose flour

1 tsp. cinnamon

1 tsp. baking soda

½ tsp. baking powder

½ tsp. ground nutmeg

¼ tsp. table salt

2 large eggs

1 cup canned pumpkin

½ cup packed light brown sugar

⅓ cup olive oil (make sure it’s a mild olive oil, and not too peppery)

⅓ cup honey

2 Tbsp. pumpkin seeds (optional)


Spray a 9×5 inch loaf pan with nonstick cooking spray and set aside.

Preheat your oven to 350*F, and make sure the rack in your oven is in the center.

In a medium-sized bowl, whisk together the two flours, cinnamon, baking soda and powder, 
nutmeg and salt. In a larger bowl, whisk together the eggs, brown sugar, pumpkin, olive oil, and 
honey until well combined.

Add the dry ingredients to the wet ingredients, stirring just until combined.

Spoon the batter into the prepared pan and smooth out the top.

Tap the pan on the counter a few times to break up any air bubbles and to settle the batter.

Sprinkle the pumpkin seeds, if you’re using them, over the top of the batter.

Bake at 350*F until the top is browned and puffed, and a cake tester or toothpick come out of 
the middle clean, about 40-45 minutes.

If the bread browns up a bit too quickly on top before the bread is done, lightly place a sheet of 
aluminum foil over the top of the loaf and continue baking until finished.

Cool in the pan for 15 minutes.

Then, run a knife around the edges of the pan and remove the loaf to a wire rack to cool 

Serves: 8

Read more and enjoy this amazing recipe and many more when visiting chewnibblenosh

Thursday, October 24, 2013

Crab Cake Mac & Cheese

Crab Cake Mac & Cheese
Recipe from: fullforkahead
Image Credit: KMont 
Crab Cake Mac & Cheese

“It needs very little boiling time. You want it to be partially undercooked since it will finish cooking in the oven.” Kmont


 1 pound cavatappi or elbow pasta with lines on conchiglie (small fat tube/shell shaped pasta 
with lines)

2 tablespoons extra-virgin olive oil

6 tablespoons butter

3 ribs celery with leafy tops, finely chopped

1 medium onion, finely chopped

1/2 small red bell pepper, seeded and finely chopped

3 to 4 cloves garlic, finely chopped

1 bay leaf

About 2 tablespoons freshly chopped thyme leaves, several sprigs

About 1 tablespoon grated lemon zest

Freshly ground black pepper

3/4 pound fresh lump crabmeat, picked for shells and flaked

1 tablespoon seafood seasoning (recommended: Old Bay)

3 tablespoons all-purpose flour

2 1/2 cups milk

Freshly grated nutmeg, to taste

1 tablespoon Dijon mustard

1/3 pound, about 1 rounded cup grated sharp white Cheddar

1/3 pound, about 1 rounded cup shredded Gruyère or Swiss cheese

3 tablespoons hot sauce (recommended: Frank’s Red Hot)

1 cup panko bread crumbs

A generous handful flat-leaf parsley, finely chopped

1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls


Bring a large pot of water to a boil over medium heat, and then salt the water.

 Add the pasta and cook for 3 to 4 minutes, (it will be undercooked).

Cool, drain well and add it to a large bowl.

Meanwhile, in a medium saucepan, heat 2 tablespoons of extra-virgin olive oil, 2 turns of the 
pan, and 1 tablespoon of the butter over medium to medium-high heat.

Add the celery, onion, red pepper, garlic, bay leaf, thyme, lemon zest, salt and pepper, to taste. 

Cook to tender, 6 to 8 minutes.

Add the crabmeat to the vegetables and season liberally with seafood seasoning. Stir to 
combine, and then remove from heat.

In a medium sauce pot, over low heat, melt 3 tablespoons butter and whisk in the flour.

Cook for 1 minute, then whisk in the milk and bring to a bubble.

Season the sauce with salt, pepper and nutmeg, to taste, and cook for a few minutes, until the 
mixture coats the back of a spoon.

Add the mustard and the cheese and stir in a figure 8 motion.

Add the vegetables and crab, and sauce to the bowl with the pasta and transfer the mixture to 
individual baking crocks or a large casserole dish.

This can be made ahead to this point and refrigerated.

Preheat the oven to 375 degrees F.

To complete the dish, melt a couple of tablespoons butter in a small skillet, over low heat and 
add 3 tablespoons hot sauce.

Warm through, then add the panko crumbs and toss to evenly coat the crumbs in sauce mixture.

Cool the crumbs, then toss in the parsley and 1/2 cup grated Parmigiano -Reggiano cheese.

Top the mac n cheese with the spicy crumb mixture.

Arrange individual crocks on a baking sheet or put the casserole on baking sheet to catch any 

Bake until brown and heated through, about 10 minutes. If cooking from cold, the mac n cheese 
will take 40 to 45 minutes, but add the crumbs the last 10 minutes of baking.


For the milk, just use what you have on hand. We used 2%.

Leftovers will reheat really well in the oven. Just place in a casserole (I just dumped ours in all 
mixed up) and bake at 350 degrees again till heated through. If you set it out for a while to get 
closer to room temperature, it might only take 15 minutes or so in the oven. Putting it in the oven straight from the fridge might take more like 30 minutes. Again, your oven might vary.

Don’t forget to discard the bay leaf before adding the crab veggie mixture to the sauce and 
pasta. It doesn’t say to remove it, but who wants to eat a crisp-ish leaf, no matter if it’s a 
seasoning or not.

On the crab meat: an 8 ounce container of lump crab meat wasn’t quite enough, so I got an 
additional container of claw crab meat, which was much cheaper. If an 8 ounce container of the 
lump crab is enough for you, then it’s enough. Use whichever amount you prefer. We ended up 
using it all since, what else was I going to use it for?

Serves: 6

Read more and enjoy this amazing recipe and many more when visiting fullforkahead

Wednesday, October 23, 2013

Pumpkin Bread Pudding with Apple Cider Butter Sauce

Pumpkin Bread Pudding with Apple Cider Butter Sauce
Recipe from: joyouslydomestic
Image Credit: Angela
Pumpkin Bread Pudding with Apple Cider Butter Sauce

“You get to decide if you'd like to serve it warm or cold ...” Angela


For the bread pudding 

3/4 cup canned pumpkin puree

1/2 cup whole milk

1 cup heavy cream

3 whole eggs plus 2 yolks

1/2 cup brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon pumpkin pie spice

1/8 teaspoon ground clove

1/4 teaspoon salt

6 cups stale cubed bread

3/4 stick butter, melted

1 large apple, diced

For the apple cider sauce

1 stick butter

1 pound confectioner's sugar (powdered sugar)

1/4 cup apple cider


Preheat oven to 350 degrees.

In a medium mixing bowl, whisk together the pumpkin, milk, heavy cream, whole eggs, egg 
yolks, brown sugar, spices and salt. 

Set aside.

Toss the cubed bread with the melted butter in a large mixing bowl. 

Add in the apples... 

Yields 6 - 8 servings.

Read more and enjoy this amazing recipe and many more when visiting joyouslydomestic

Tuesday, October 22, 2013

Thai-Style Pumpkin Soup

Thai-Style Pumpkin Soup
Recipe from: chewnibblenosh
Image Credit: Christine
Thai-Style Pumpkin Soup

“When I served the soup, I sprinkled the top with some chopped cilantro and some shelled, roasted pumpkin seeds.” Christine


2 (14.5 oz.) cans fat-free chicken broth

1 (15 oz.) can pumpkin

1 (12 oz.) can Mango Nectar

¼ cup creamy peanut butter

2 Tbsp. rice vinegar

1 tsp. grated, peeled fresh ginger

½ tsp. grated orange zest

¼ tsp. crushed red pepper flakes

1 clove garlic, minced

Chopped fresh cilantro and pumpkin seeds for garnish


Combine the chicken broth, pumpkin, and mango nectar in a large saucepan. Bring to a boil, 
and then reduce the heat, cover the pot, and let it simmer for 10 minutes.

As the soup simmers, prep the rest of your ingredients.

After the ten minutes, remove 1 cup of the soup and pour it into a blender. Add the peanut 
butter, and blend until smooth. Add this mixture back into the soup pot and stir it in.

Stir in the vinegar, ginger, orange zest, red pepper, and garlic.

Cook for 3 more minutes, allowing the flavors to come together.

Serve, garnished with chopped fresh cilantro and shelled, roasted pumpkin seeds.

Serves: 6

Read more and enjoy this amazing recipe and many more when visiting chewnibblenosh

Monday, October 21, 2013

Roasted Chicken and Potatoes

Roasted Chicken and Potatoes
Recipe from:  joyouslydomestic
Image Credit: Angela
Roasted Chicken and Potatoes

“Sometimes there's just nothing that will satisfy a craving for roasted meat and potatoes like, well ... roasted meat and potatoes.” Angela


2 - 3 pounds of chicken pieces (see recommendation above)

1 - 1 1/2 pound potatoes, cut into large chunks

1 - 2 onions, peeled and cut into large wedges

4 - 6 cloves of garlic, peeled and smashed

6 sprigs fresh thyme (or a pinch of dried thyme)

1 lemon, cut into 6 - 8 wedges

1/4 cup olive oil

2 tablespoons balsamic vinegar

1/4 cup white wine or chicken stock

Salt, to taste

Pepper, to taste


Preheat oven to 425 degrees.

Place the potatoes, chicken, lemon wedges, garlic and onions in a roasting pan or baking 
dish.  (The size of the vessel needed will depend on how many chicken pieces you have, but 
you'll want one on the larger side to ensure everything is spread out in an even layer for the 
most part.)

Combine the olive oil and vinegar in a small bowl.

Whisk to combine... 

Yields 4 - 6 servings (depending on how many chicken pieces you use)

Read more and enjoy this amazing recipe and many more when visiting joyouslydomestic

Monday, October 7, 2013

Lobster and Shells

Lobster and Shells
Recipe from: fullforkahead
Image Credit: KMont 
Lobster and Shells

“So, we broke out the lobster. As you can see it will include pasta. It’s a lobster pasta salad and yes, yes, even I thought, “But surely there are better uses for lobster.” KMont 


Kosher salt

Good olive oil

½ pound (8 ounces) small pasta shells

Kernels from 4 ears of corn (about 3 cups)

6 scallions, white and green parts, thinly sliced

1 yellow or orange bell pepper, seeded and small-diced

1 pint cherry or grape tomatoes, halved

1 pound cooked fresh lobster meat, medium-diced

¾cup good mayonnaise

½ cup sour cream

¼ cup freshly squeezed lemon juice (about 2 lemons)

Freshly ground black pepper

¾ cup minced fresh dill


Bring a large pot of water to a boil and add 2 tablespoons of salt and some olive oil.

Add the pasta and cook it for 8 to 10 minutes, until al dente.

Add the corn in the last 2 minutes of pasta cooking.

Drain the pasta and corn together in a colander and pour them into a large mixing bowl.

Add the scallions, diced pepper, tomatoes, and lobster, tossing gently to combine.

Allow to cool slightly.

In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, 2 teaspoons salt, and 
1 teaspoons pepper until smooth.

Pour over the pasta and mix well to bind the ingredients.

Stir in the dill.

Cover with plastic wrap and chill for up to 6 hours to allow the flavors to develop.

Check the seasonings and serve chilled or at room temperature.


We didn’t chill nuthin’ for six hours, we ate this salad right away and it was great even room 

Some was reserved for later for mine and hubby’s dinner, but even after a few hours chilling I 
wouldn’t say the taste really improved.

It was just as good – which is mighty darn good – but not sure that chilling brings things out any 

Only thing I did differently after it had been in the fridge for hours was to add a little more of the 
dressing right before serving.

This seemed to make a difference for me taste-wise, improving it I mean, and made all the 
individual pieces less clingy with one another.

We cooked the lobster (our first time boiling the yummy stuff) for fifteen minutes in boiling, 
salted water, pushing them back down into the water occasionally once they started to float.

We had a little less than a pound, about 15 ounces.

The meat was not at all soggy, but nice and firm like one expects lobster to be.

Wait for them to cool, about 10-15 minutes.

We used a pair of kitchen scissors to cut the shells off them for the most part before prying the 
rest off by hand.

We ended up only needing one lemon to get 1/4 cup, so hold off on cutting up your 2nd one till 
you’re sure if you’ll need it or not.

Lobster a little too pricey in your area? Try substituting a pound of large cooked shrimp instead.

Our mayo was a light mayo, by the way, and worked great.

Read more and enjoy this amazing recipe and many more when visiting fullforkahead

Sunday, October 6, 2013

Slow Cooker Honey Garlic Chicken

Slow Cooker Honey Garlic Chicken
Recipe from: justataste
Image Credit: Kelly
Slow Cooker Honey Garlic Chicken


3 large bone-in, skinless chicken breasts (2 1/2 to 3 pounds total)

1/2 cup honey

1/2 cup low sodium soy sauce

1/4 cup blackberry jam

1/4 cup hoisin sauce

2 Tablespoons olive oil

3 cloves garlic, minced

1/2 cup diced onion

1/4 teaspoon crushed red pepper flakes (optional)

1 Tablespoon cornstarch

Sliced scallions, for garnish

Sesame seeds, for garnish

Equipment: slow cooker


Arrange the chicken breasts in the slow cooker so that they are not overlapping.

In a medium bowl, whisk together the honey, soy sauce, blackberry jam, hoisin, olive oil, garlic, 
onion and crushed red pepper flakes, and then pour the sauce over the chicken.

Cover the slow cooker and....

Read more and enjoy this amazing recipe, the Kelly’s notes and many more when visiting 
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