Saturday, October 30, 2010

I love pumpkin..

I LOVELOVELOVE this time of year!  Mostly because I love baking with pumpkin! Yummmeeeee :)  So here are a couple of my favorites this year  :)

Pumpkin Chocolate Chip Muffins

This is my favorite pumpkin cookie recipe given to me by my former roommate. So snacky!
Here's how to make them:

1 c. shortening
2 c. sugar
2 eggs
2 t. vanilla
1 15 oz. can pumpkin  (not pumpkin pie mix)
4 c. flour
1 1/2 t. baking soda
1 1/2 t. baking powder
1 t. salt
1 t. cinnamon
pinch nutmeg
1-2 c. chocolate chips
Cream shortening and sugar.  Add eggs and vanilla.  Add pumpkin.  Add dry ingredients.  Fold in chocolate chips.
Drop onto greased cookie sheets.  Bake 12 minutes at 375.  (Edges should just start to turn brown.)  Makes about 7 dozen.

(I cut the recipe in half)
Whole Wheat Pumpkin Muffins

1/2 cup chocolate chips or raisins 
  • 1 1/2 cups whole wheat flour
  • 1/2 cup packed brown sugar
  • 1 teaspoon pumpkin pie spice
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 3/4 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 1/2 cup honey
  • 1/2 cup chopped walnuts

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper liners. 
  2. In a large bowl, stir together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. Make a well in the center, and put in eggs, pumpkin, oil and honey. Mix just until the dry ingredients are absorbed. Drain excess water from raisins, and stir in along with the walnuts. Spoon into muffin cups so they are about 2/3 full.
  3. Bake for 18 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan before removing from cups.

YUM! A great breakfast :)

 Pumpkin Scones!

For the Scones:
2 cups all-purpose flour
7 Tablespoons granulated sugar
1 Tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
6 Tablespoons cold butter
½ cup canned pumpkin
3 Tablespoons half-and-half
1 large egg
For the Powdered Sugar Glaze:
1 cup plus 1 Tablespoon powdered sugar
2 Tabelspoons milk
For the Spiced Glaze:
1 cup plus 3 Tablespoons powdered sugar
2 Tablespoons milk
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground cloves
1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
2. Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger in a large bowl. Use a fork to cut the butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious; set aside.
3. In a separate bowl, whisk together the pumpkin, half-and-half and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle about 3 times as long as wide. Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.
4. To make the powdered sugar glaze, mix the powdered sugar and milk together until smooth. When scones are cool, use a brush to spread plain glaze over the top of each scone.
5. To make the spiced glaze, while the powdered sugar glaze is firming, combine all of the ingredients for the spiced glaze. Drizzle over each scone and allow the icing to dry before serving (about an hour).

And  Last but not least...

 Pumpkin Bread!
(aka Starbucks pumpkin bread)

  • 3 cups canned pumpkin puree
  • 1 1/2 cups vegetable oil
  • 4 cups white sugar
  • 6 eggs
  • 4 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground nutmeg
  • 1 1/2 teaspoons ground cloves

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans. In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans. Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.



Wednesday, October 6, 2010


Conference was SOOOOOooOoOoo great, right?!

We had so much fun in Utah.  Evenwakingupat3AM =[
But seriously- Conference was awesome. The spirit in that conference center when President Monson first walks in.. unbelievable. We both learned tons!

Also... We got to go to Tony's mission reunion [Pittsburgh Pennsylvania Mission] It was sooo fun to finally put a personality with a face. I got to meet Boren, Hamilton, Smith, Zetner, Sister Campbell and her girls, and a few others! Those boys are crazy when they get together- I can only imagine what it must have been like on the mish...;)

I got to see Brianna, Collette and Hannah!! ( And their hubbies) I miss them soo much!  Brianna is having a baby and I pretty much am SO excited for her. Its so crazy how fast life goes.  It seems like just yesterday we were all roommates, Tony was on a mission,  and none of us were married.. and now look at us!

Waiting to board the plane



General Conference

Were excited to be on our way to Cafe Rio..

Temple Square

Tony, Hamilton, May


THE sister Campbell!

Tony, Boren, Hills, Hamilton and Smith

Smith, Tony, Morrow,  Hamilton, Zetner, Keele, Maye

Our super awesome rental car that I didn't want to give back!

Tony on the plane ride home ;)
We got to do a session at the SLC temple, which is SOsosOSoSOSo pretty.. breath taking really. I love going to the temple it really allows you to count your blessings and see how fortunate we really are :)  Not to mention puts our lives into perspective- the Eternal perspective that is!