Baked Pumpkin Donut Holes

I've got an abundance of pumpkin around here so you can expect lots of delicious recipes like this one. I love that it's a donut fake out because it's really mini muffins rolled in butter, cinnamon and sugar. But you really feel like it's a donut hole when you bite in.

I made these for a work meeting tomorrow and I'm sure the team is going to love them!

Baked Pumpkin Donut Holes

Adapted from www.twopeasandtheirpod.com

Ingredients

1 3/4 c flour

2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp allspice

1/2 tsp nutmeg

1/8 tsp ground cloves

1/3 c canola oil

1/2 c brown sugar

1 large egg

1 tsp vanilla extract

3/4 c pumpkin puree (not pumpkin pie filling)

1/2 c milk

Coating

4 tbsp butter, melted

2/3 c sugar

2 tbsp cinnamon

Directions

Preheat oven to 350 degrees. Spray 2 mini muffin tins (24 total) with baking spray and set aside.

In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, cloves, and allspice. In a large bowl, combine egg, milk, oil, vanilla, brown sugar, and pumpkin. Add dry ingredients to wet ingredients and mix until just combined.

Divide batter evenly among muffin cups. (I used a small ice cream scoop). Bake for 10-12 minutes or until a toothpick comes out clean.

While muffins bake, combine sugar and cinnamon in one bowl. Have melted butter ready in a separate bowl. Remove muffins from oven and let cool 2 minutes. Dip each muffin in the butter, then roll in the cinnamon sugar mixture to coat. Serve warm or at room temp. Enjoy!

Spinach, Steak, Mushroom, Onion, Goat Cheese Frittata

aka cleaning out my fridge and decided to make breakfast. This is what I came up with! It was seriously good and so easy, it's kind of embarrassing. Once you get the basics of a frittata, you can really throw whatever you want in it. Here's how I did it...

Leftover steak, cut into small pieces

Leftover sauteed mushrooms and onions, diced

1/2 c fresh spinach

6 eggs

1/4 c heavy cream

1/4 c goat cheese crumbled

1/2 c shredded mozzarella

Directions

Preheat oven to 350 degrees. Grease a pie plate with nonstick spray, set aside. Combine all ingredients except mozzarella and whisk together with salt and pepper. Sprinkle mozzarella over egg mixture. Bake for 20-25 minutes until eggs are set. Turn your oven on broil just for a few minutes to make sure the top is nice and golden and done. Let sit for 5 minutes before you cut into it.

Serve with pumpkin biscuits with citrus honey butter for a 'knock your socks off meal.'

Pumpkin Biscuits with Citrus Honey Butter

Oh wow!! These biscuits are delicious on their own, but the citrus butter makes them! I've got leftover butter in my fridge and am scheming ways to keep eating it. Try this soon and it will get you in that fall spirit first thing in the morning!

Pumpkin Biscuits with Citrus Honey Butter

Adapted from www.thepioneerwoman.com

Ingredients

2 c flour

2 tsp baking powder

1/2 tsp salt

1/2 c sugar

1/2 tsp cinnamon

1/4 c cold butter, cubed

3/4 c milk

3/4 c pumpkin puree (not pumpkin pie filling)

1/4 tsp vanilla extract

Butter:

1/2 butter, softened

3 tbsp honey

1 tbsp orange or lemon zest (I used grapefruit and lemon because that's what I had)

Directions

Preheat oven to 350 degrees. Grease a baking sheet and set aside.

In a large bowl, combine flour, baking powder, salt, sugar and cinnamon. Using a fork or pastry cutter, blend cold butter cubes into dry ingredients until it is similar to coarse corn meal (I use my fingers and break the butter up). Stir in milk, pumpkin and vanilla, until all ingredients are equally moist and flour is Incorporated.

Drop by heaping tablespoonfuls onto the baking sheet. Bake for 15-20 minutes or until bottoms are browned lightly.

While biscuits are baking, make the butter. Whip butter, honey and zest together until smooth and light in color, about 2 minutes. (I think an electric mixer does this the best).

Serve warm with butter. Go to heaven. Seriously, they're that good.

Chicken and Sweet Potato Quesadilla

How unusual, right? Not sure what drew me to this recipe, but I made it and it was really good. The original recipe calls for ground pork, but I had bought a rotisserie chicken and needed to use it up. Oh, and I added spinach, which wasn't in the original.

Chicken and Sweet Potato Quesadilla

Adapted from The Food Network Magazine

Ingredients

1 medium sweet potato

3 tbsp butter

1/2 lb ground pork (I used 2 c rotisserie chicken)

1 1/2 tsp ancho chile powder (I used regular chile powder and a dash of cumin)

Salt

2 cloves garlic, minced

1 bunch scallions, chopped

1/2 c cilantro, chopped

4 burrito size tortillas

2 c shredded cheese

Directions

Preheat the oven to 200 degrees. Pierce the sweet potato a few times with a fork and microwave until soft, 7-10 min. Let cool slightly, then remove the skin and mash the flesh with a fork; set aside.

Heat 1 tbsp butter in a large skillet over medium-high heat. Add the pork, chile powder, and 1 tsp salt and cook, breaking up the meat, until browned. Add the garlic, sweet potato, scallions and cook 2 more min. Add the cilantro and season with salt, if needed. Transfer mixture to a bowl.

Wipe out the skillet, add 1/2 tbsp butter and melt over medium high heat. Add a tortilla, spread 1/4 of the mixture on one half and top with 1/2 c cheese. Fold the tortilla over the filling and cook until the tortilla is golden and cheese is melted. Transfer to a baking sheet and place in the oven to keep warm. Continue with the other tortillas. Serve with hot sauce, sour cream, salsa, limes, etc. Enjoy!

Short Ribs in Tomato Sauce aka Best Thing I've Ever Made/Eaten

Seriously, these are the best thing I've ever made. I was blown out of the water when I had my first bite! A-mazing! Wonderful! Fantastic!

Short ribs are a bit hard to find, but are cheap and make the most delicious, tender anything. If you try anything here, please try these!! A lot of prep time because short ribs have to braise in order to break down the tough connective tissues, but SO worth it!!

Short Ribs in Tomato Sauce

Adapted from PioneerWoman.com

Ingredients

8 whole beef short ribs

2 tbsp olive oil

Salt and Pepper

1 tbsp sugar

4 cloves garlic, crushed

1 whole onion, diced

1 c red wine

1 c (28oz) whole tomatoes

1 c (14oz) tomato sauce

1 tsp salt

1/4 tsp red pepper flakes

1/4 tsp ground thyme

Directions

Preheat oven to 275 degrees.

Heat olive oil in a heavy pot over medium high heat. Sprinkle short ribs with salt and pepper. Brown short ribs in olive oil, about 1-1 1/2 minutes per side. Remove to a plate.

Pour off excess oil. Throw garlic and onions into the pot. Stir to cook for a minute or two, then add tomatoes, tomato sauce, wine, salt, red pepper flakes, and thyme. Stir to combine.

With tongs, set short ribs back into the pot, submerging as much as possible. Cover the pot and place into the oven.

Cook for 3 1/2-4 hours. Short ribs should be tender and falling off the bone. With a spoon, skim off any visible fat and discard.

As they are right now, they're absolutely delicious!!! The sauce is so rich and velvety, almost. To serve, I made some polenta, which was great because it absorbed all the sauce. This is a winner!!

Apple Pie Muffins

Delicious muffins topped with a crunchy apple pie crumble topping! These were a huge hit at work! I think because of the pumpkin pie spice and diced apples, if gave everyone a lovely fall feeling!

Apple Pie Muffins

Adapted from MyBakingAddiction.com

Ingredients

2 1/4 c flour

2 tsp pumpkin pie spice

1 tsp baking soda

1/2 tsp salt

1 egg

1 c buttermilk

1/2 c butter, melted

1 tsp vanilla extra

1 1/2 c packed brown sugar

2 c peeled, chopped Granny Smith Apples

Topping:

1/2 c packed brown sugar

1/3 c flour

1/4 c oats

1 tsp cinnamon

3 tbsp butter, melted

Directions

Preheat oven to 375 degrees. Line muffin cups with paper liners.

In a large bowl, whisk together flour, pumpkin pie spice, baking soda, and salt. In a small bowl, whisk together the egg, buttermilk, 1/2 c melted butter, vanilla and 1 1/2 c brown sugar. Stir until sugar has dissolved.

Pour butter mixture into the flour mixture and stir until just combined. Gently fold in apples. Use a large ice cream scoop to fill each muffin well.

In a small bowl, stir together ingredients for the topping. Drizzle 3 tbsp butter, mixing until blended. Sprinkle over the tops of the muffins.

Bake for 25 minutes, or until the tops of the muffin spring back when lightly pressed.

Cool on a wire rack and store at room temp.

Turkey and Black Bean Enchiladas

Yummy! Enchiladas are pretty much my favorite thing ever! I love enchilada sauce, actually. These were a total no brainer and I had everything in my pantry. Must try!

Turkey and Black Bean Enchiladas

Adapted from SkinnyTaste.com

Ingredients

1 lb ground turkey

15.5 oz can black beans, drained

4.5 oz can diced green chilies, undrained

14.5 oz can diced tomatoes

2 cloves garlic

1/4 c chopped onion

1/4 c chopped cilantro

2 tsp cumin

Salt

Tortillas

Mexican cheese

Can/bottled enchilada sauce

Directions

Preheat oven to 400 degrees. Spray a 13x9 inch baking pan with non-stick cooking spray. Set aside.

In a large skillet, brown the turkey and season with salt. When the turkey is brown, add onion, cilantro, cumin, tomatoes, beans, and chilies. Mix well, cover with a lid and simmer on low for 20 minutes. Remove lid and simmer another 5-10 minutes so the liquid can reduce.

Warm tortillas so they are pliable. Fill each tortilla with 1/2 c of enchilada mixture and put seam side down into your pan. Repeat until the baking dish is full. Top with enchilada sauce and cheese. Bake for 20-25 minutes until golden and bubbly. Allow to cool for a few minutes before serving.

Chocolate Coconut Almond Scones

I've decided that I love scones, basically because of their simplicity. You throw the dough together, dump it out, make it a circular shape and then cut into wedges. No cookie cutters, no rolling out, nada. I love things that are supposed to be rustic!

Chocolate Coconut Almond Scones

Adapted from JoytheBaker.com

Ingredients

3 c flour

2 tbsp sugar

3 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

3/4 c butter, cold and cut into cubes

1 large egg

3/4 c plus 3 tbsp buttermilk

1/3 c shredded coconut

1/3 c almonds, slivered, chopped (whatever you have)

1/2 c chocolate chips

Buttermilk and sugar for topping before baking

Directions

Preheat oven to 350 degrees. Place shredded coconut and almonds on a baking sheet and toast in the oven for 8-10 minutes. Keep your eye on the coconut, it browns quickly. Remove and allow to cool. Heat oven to 400 degrees and line a baking sheet with parchment paper.

In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt.

Toss the cold butter cubes into the flour mixture. Using your hands, quickly work in the butter into the flour mixture, breaking it up with your fingers. Some butter bits will be the size of pebbles and some the size of oat flakes. Set in the fridge for a few minutes.

Whisk together buttermilk and egg.

Remove the flour butter mixture from the fridge and add coconut, almonds and chocolate chips. Whisk together and create a well in the center of the mixture. Add the buttermilk mixture all at once. Use a fork to bring the wet and the dry ingredients together. Mixture will be shaggy. Lightly flour a work surface and dump the mixture out. Bring together the dough with your hands into a 1 1/2 inch disk. Slice into 8 wedges.

Place on your baking sheet. Brush with buttermilk and sprinkle with extra sugar. Bake for 14-18 minutes until golden brown and cooked through. Serve warm!

3 Bean Slow Cooker Chili

The weather has officially turned here (I think). It just felt like the day to toss stuff into the slow cooker and eat a warm meal in a few hours. I really enjoyed this chili because it was pretty mild and had lots of beans and turkey. I hope you'll enjoy it too!

3 Bean Slow Cooker Chili

Adapted from www.SkinnyTaste.com

Ingredients

1 lb ground turkey

1 small onion, chopped

1 can (28oz) diced tomatoes

1 can (16oz) tomato sauce

1 can (4.5oz) diced chilies, drained

1 can (15oz) chick peas, undrained

1 can (15.5oz) black beans, undrained

1 can (15.5oz) kidney beans, undrained

1/2 red bell pepper, diced

1/2 green bell pepper, diced

2 tbsp chili powder

Directions

Brown the turkey in a large skillet. Drain off any excess fat.

Transfer meat to the crock pot. Add all other ingredients. Cook on high 6-8 hours.

When done, serve and top with cheese, onions, cilantro, chips, etc.

Blackberry Peach Crumble

I'm not sure there's anything better than warm sweet baked fruit with a crunchy buttery topping? If I had to pick a dessert, I'll pick something with fruit every time and this totally satisfied all of my requirements for a fruit dessert. And it's a great way to use up that end of summer fruit you might have laying around. Sub any combination of fruits you have!

Blackberry Peach Crumble

Adapted from The Food Network Magazine Sept 2010

Ingredients

3/4 c chopped nuts (walnuts, almonds, pecans etc)

1/2 c rolled oats

3/4 c flour

1/2 c brown sugar

1/2 c white sugar

Salt

8 tbsp butter, softened

4 peaches, pitted and sliced

2 c blackberries

Directions

Preheat oven to 375 degrees. Butter a 2-quart shallow baking dish.

Chop your choice of nuts. Set aside.

Combine oats, flour, salt and brown sugar. Add nuts and 7 tbsp butter. Combine with your fingers, breaking up the butter into pieces. Set aside.

Combine sliced peaches and blackberries with 1/2 c white sugar and 1 tbsp flour.

Transfer the filling to your prepared baking sheet and dot with the remaining butter. Squeeze handfuls of the crumble mix on top of the fruit. Bake until golden and bubble, about 45 minutes. Let s it 10 minutes before serving.