KN, p. 204 “Chocolate Chip Pumpkin Muffins”
Sheila tried out a new muffin recipe. And the muffins have PUMPKIN in them. Big smiles here. She said that these were for breakfast, but since I was hanging around for taste-testing duty, I had the first one for an afternoon snack. She made some with chocolate chips and without, and both types were great. Chocolate and pumpkin, though? Perfect together!
In case you were wondering? No bodies anywhere in the kitchen or dining room. I checked before I left. 😉
Chocolate Chip Pumpkin Muffins
Author: Sheila Kerrian
Recipe type: snack
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 6 jumbo muffins
Ingredients
- Topping
- 3 Tablespoons brown sugar
- 2 Tablespoons pecans, chopped and ground
- 1/4 teaspoon ground cinnamon
- Muffins
- 1/3 cup sunflower seed oil (or other nut oil)
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose unbleached King Arthur flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 teaspoon sea salt
- 1 1/4 cups organic canned pumpkin puree
- 3/4 cup Ghirardelli semi-sweet chocolate chips
Instructions
- Mix topping ingredients together and set aside.
- Pre-heat oven to 375. Standing mixer - slowest speed. Do not overbeat at any step.
- Cream oil and sugar.
- Add eggs and vanilla and beat until just mixed.
- Add flour, baking powder, baking soda, cinnamon, nutmeg, and salt, a little at a time and mix until evenly moistened.
- Add pumpkin puree and mix until just blended.
- Add chocolate chips and stir with large spoon until evenly distributed throughout the batter.
- Divide mix evenly among 6 extra large greased, floured muffin tins (or use jumbo baking cup papers)
- Divide topping equally and sprinkle on top of the muffins, about 2 teaspoons each.
- Bake 20-25 minutes in center of oven - until toothpick inserted into center comes out clean, muffins are springy to the touch, and lightly golden brown.
Let rest on cooling rack for five minutes, then enjoy! 🙂
KN, p. 190 “Sheila’s Favorite Chick Pea Dip”
The Superbowl will be here soon and we’re gathering our Game Day recipes now. Sheila makes a great chickpea dip – lots of flavor and easy to put together, so we thought we’d add it to the munchies table this year. You know, the table where people graze all afternoon and evening in between the chili and pizza and sandwich snacks. Nobody ever died eating it, so we figure it’s a keeper. 😉
"Sheila's Favorite Chick Pea Dip"
Author: Sheila Kerrian
Recipe type: Appetizer
Cuisine: American
Prep time:
Total time:
Serves: 2 cups
Ingredients
- 1 - 15 oz can Goya chickpeas
- 5 tablespoons chickpea water from the can
- 2 teaspoons chopped garlic
- 10 teaspoons roughly chopped sun-dried tomatoes in olive oil
- ½ teaspoon dried herbs de Provence
- 1 tablespoon extra virgin olive oil
- ½ teaspoon Celtic sea salt
- Note: all the jars of sun-dried tomatoes in our store contained Italian spices. That’s fine for this recipe, since they combine nicely with the herbs de Provence.
Instructions
- Drain the chickpeas into a small bowl, saving 5 Tablespoons chickpea water.
- Mix the chickpeas, chickpea liquid and the rest of the ingredients together in a food processor until well combined. About 2-3 minutes.
- Chill until ready to serve or serve immediately.
- Serve with toasted baguette slices, celery, or pita chips.
Enjoy! 🙂
KN, p.186 “Kerrian’s Pumpkin Soup”
Thanksgiving is coming! Thanksgiving is coming! Yay!
Sheila and I were at the store earlier and picked up a few odds and ends – mostly the salad fixings, since the guests will be bringing some of the side dishes. I stocked up on the canned pumpkin. I can never get enough pumpkin, so I am making pumpkin soup to go with my sandwiches both before and after Turkey Day. 🙂
This is a super easy recipe. No chopping! I use the pumpkin can to measure the milk, and all the ingredients go straight into the pot. Minimal cleanup and it’s ready in 15 minutes. Sheila says she likes the soup, but I have a sneaking suspicion that she likes the fact that all she has to do is show up to the lunch table and enjoy. 🙂
"Kerrian's Pumpkin Soup"
Author: Charlie Kerrian
Recipe type: Soup
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 1- 15 oz can organic pumpkin puree
- 1 3/4 cup milk
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3/4 tsp sea salt
- 1/4 cup brown sugar
- Garnish - 1/2 teaspoon pre-packaged, halved pecans for each bowl.
- Garnish - 1/8 teaspoon ground cinnamon for each bowl.
Instructions
- Place pumpkin in a 2 quart saucepan.
- Add milk 1/4 cup at a time, mixing thoroughly.
- Add cinnamon, nutmeg, sea salt, and brown sugar and mix together.
- Heat on medium heat until soup starts to bubble at the edges, about 5 minutes, stirring occasionally to keep from sticking.
- Stir and cook for 5 more minutes. It will be thick and creamy.
- Divide equally among bowls and garnish with cinnamon or chopped pecans. (or both)
Happy Thanksgiving!
*Photo by Patti Phillips