Monday, September 21, 2015

Pumpkin-Cranberry Muffins

These autumn-inspired muffins are perfect for breakfast or brunch. Loaded with dried cranberries, pumpkin, and bright orange flavors, they're extra delicious split and topped with cream cheese or your favorite jam.


Ingredients:
1/2 cup dried cranberries
juice from 1 large orange
2 cups all-purpose flour
2/3 cup granulated sugar
1 tablespoon pumpkin spice blend
2 teaspoons baking powder
1/2 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, melted
1/2 cup pure pumpkin puree
1/2 cup whole milk
2 large eggs
1 teaspoon orange zest
brown sugar, for sprinkling

Preparation:
1.) Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners and lightly coat with cooking spray.
2.) Combine the cranberries and orange juice in a small saucepan and heat until the orange juice is warm. Set aside to let the cranberries plump, about 5 minutes, then drain off the juice.
3.) Whisk the flour, granulated sugar, pumpkin pie spice, baking powder and 1/2 teaspoon salt into a medium bowl and set aside.
4.) Whisk together the butter, plumped cranberries, pumpkin puree, milk, eggs and orange zest in a large bowl.
5.) Add the flour-spice mixture to the pumpkin mixture and gently fold the batter together until it is just combined (it's ok if there are a few lumps).
6.) Divide the batter evenly among the prepared muffin cups and sprinkle the top of each muffin generously with the brown sugar.
7.) Bake until golden brown and a toothpick inserted in the center comes out clean, 20 to 24 minutes. 8.) Cool the muffins in the pan for a few minutes before transferring to a wire rack to cool completely.

Saturday, September 19, 2015

Creamy Tomato soup

After having had our fill of summertime fresh tomato pastas, salsas, and tacos, we find ourselves dreaming of all the warm soups we love in Autumn.


Ingredients:
3 tablespoons olive oil
2 chopped red onions
2 carrots, unpeeled and chopped
3 cloves minced garlic
5 large tomatoes, coarsely chopped
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves
3 cups chicken stock
1 tablespoon sea salt
2 teaspoons freshly ground black pepper
3/4 cup heavy cream

Preparation: 
1.) Heat the olive oil in a large pot over medium-low heat.
2.) Add the onions and carrots and sauté for about 10 minutes, until very tender.
3.) Add the garlic and cook for 1 minute.
4.) Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well.
5.) Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
6.) Add the cream to the soup and strain, or better, process it through a food mill into a bowl, discarding the pulp.
7.) Reheat the soup over low heat just until hot and serve with thinly sliced basil leaves.

Drizzle with a grilled cheese, or garnish with yummy homemade toasted bread.