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Wednesday, October 20, 2010
Thursday, October 7, 2010
PUMPKIN CUPCAKES
Clarke does not like pecans so here is the cupcake recipe too!
* 16 Servings
* Prep: 30 min. Bake: 20 min. + cooling
Ingredients
* 2/3 cup shortening
* 2 eggs
* 3/4 cup maple syrup
* 1/2 cup 2% milk
* 1-1/2 cups all-purpose flour
* 1-1/4 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 teaspoon baking soda
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground allspice
* 1 cup canned pumpkin
* 1 can (8 ounces) crushed pineapple, drained
* 1 package (8 ounces) cream cheese, softened
* 1/4 cup butter, softened
* 1-1/2 cups confectioners' sugar
Directions
* In a large bowl, beat shortening until light and fluffy. Add eggs, one at a time, beating well after each addition (mixture will appear curdled). Beat in syrup and milk. Combine the flour, baking powder, salt, baking soda, ginger and allspice; add to shortening mixture and beat just until moistened. Stir in pumpkin and pineapple.
* Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely.
* For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar; beat until smooth. Frost cupcakes. Yield: 16 cupcakes.
Nutrition Facts: 1 cupcake equals 303 calories, 17 g fat (7 g saturated fat), 50 mg cholesterol, 221 mg sodium, 35 g carbohydrate, 1 g fiber, 4 g protein.
* 16 Servings
* Prep: 30 min. Bake: 20 min. + cooling
Ingredients
* 2/3 cup shortening
* 2 eggs
* 3/4 cup maple syrup
* 1/2 cup 2% milk
* 1-1/2 cups all-purpose flour
* 1-1/4 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 teaspoon baking soda
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground allspice
* 1 cup canned pumpkin
* 1 can (8 ounces) crushed pineapple, drained
* 1 package (8 ounces) cream cheese, softened
* 1/4 cup butter, softened
* 1-1/2 cups confectioners' sugar
Directions
* In a large bowl, beat shortening until light and fluffy. Add eggs, one at a time, beating well after each addition (mixture will appear curdled). Beat in syrup and milk. Combine the flour, baking powder, salt, baking soda, ginger and allspice; add to shortening mixture and beat just until moistened. Stir in pumpkin and pineapple.
* Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely.
* For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar; beat until smooth. Frost cupcakes. Yield: 16 cupcakes.
Nutrition Facts: 1 cupcake equals 303 calories, 17 g fat (7 g saturated fat), 50 mg cholesterol, 221 mg sodium, 35 g carbohydrate, 1 g fiber, 4 g protein.
FUN WITH PUMPKINS!
Butter Pecan Pumpkin Pie Recipe!
* 6-8 Servings
* Prep: 20 min. + freezing
Ingredients
* 1 quart butter pecan ice cream, softened
* 1 pastry shell (9 inches), baked
* 1 cup canned pumpkin
* 1/2 cup sugar
* 1/4 teaspoon each ground cinnamon, ginger and nutmeg
* 1 cup heavy whipping cream, whipped
* 1/2 cup caramel ice cream topping
* 1/2 cup chocolate ice cream topping, optional
*
Additional whipped cream
Directions
* Spread ice cream into the crust; freeze for 2 hours or until firm. In a small bowl, combine the pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream. Spread over ice cream. Cover and freeze for 2 hours or until firm. May be frozen for up to 2 months.
* Remove from the freezer 15 minutes before slicing. Drizzle with caramel ice cream topping. Drizzle with chocolate ice cream topping if desired. Dollop with whipped cream. Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 slice) equals 452 calories, 25 g fat (11 g saturated fat), 51 mg cholesterol, 289 mg sodium, 56 g carbohydrate, 1 g fiber, 5 g protein.
* 6-8 Servings
* Prep: 20 min. + freezing
Ingredients
* 1 quart butter pecan ice cream, softened
* 1 pastry shell (9 inches), baked
* 1 cup canned pumpkin
* 1/2 cup sugar
* 1/4 teaspoon each ground cinnamon, ginger and nutmeg
* 1 cup heavy whipping cream, whipped
* 1/2 cup caramel ice cream topping
* 1/2 cup chocolate ice cream topping, optional
*
Additional whipped cream
Directions
* Spread ice cream into the crust; freeze for 2 hours or until firm. In a small bowl, combine the pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream. Spread over ice cream. Cover and freeze for 2 hours or until firm. May be frozen for up to 2 months.
* Remove from the freezer 15 minutes before slicing. Drizzle with caramel ice cream topping. Drizzle with chocolate ice cream topping if desired. Dollop with whipped cream. Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 slice) equals 452 calories, 25 g fat (11 g saturated fat), 51 mg cholesterol, 289 mg sodium, 56 g carbohydrate, 1 g fiber, 5 g protein.
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