Tuesday, November 6, 2012

Best Pumpkin Spice Muffins

In honor of Obama's win, here is the best Pumpkin Spice Muffins EVAR!

Pumpkin Spice Muffins

Makes 24 muffins
237 calories each

1 Tablespoon Olivio
4 cups all-purpose flour
3 teaspoon baking powder
4.5 cups pumpkin puree (approx 2.75-15oz cans if using)
2/3 cup oil
2/3 cup apple sauce
6 large eggs
6 teaspoons + 3 teaspoon pumpkin-pie spice*
1.5 cup sugar
1.5 cup Splenda + 3 Tablespoon Splenda
1.5 teaspoon baking soda
1 teaspoon salt
3 teaspoon vanilla bean paste
1.5 cup raisins
1/2 cup chopped walnuts (optional garnish)
*equal parts ground ginger, nutmeg, cinnamon and clove

  1. Put oven in middle position and preheat oven to 350°F. 
  2. Wipe a thin layer of Olivio all over muffin tray cups.
  3. Whisk together pumpkin, oil, applesauce, eggs, pumpkin pie spice, 1.5 cups sugar, 1.5 cups Splenda, baking soda, baking powder, vanilla bean paste and salt in a large bowl until smooth, then whisk in flour mixture until just combined. (Don't overmix!)
  4. Gently stir in raisins. 
  5. Stir together remaining 3 tsp pumpkin-pie spice and remaining 3 tablespoon Splenda in another bowl.
  6. Divide batter among muffin cups,filling to the top of cups, and then sprinkle tops with  a pinch or two of pumpkin spice-sugar mixture and an optional pinch of chopped walnuts per muffin top. 
  7. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.
Bake muffins, heat pot of tea, savor with a good book and then sleep well world, for we can rest easy for 4 more years.

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OBAMA 2012!!

Thank you Americans for saving us from a religious NUTBAG!  Obama 2012!!!  

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Friday, November 2, 2012

Welcome Home Oreo and Reeses!

Meet two new Guinea Pig additions to the family:



Their spiffy new Mansion from C&C Cages (2' x 4'):

1' x 2' Loft

Piggy Abode:

These adorable fuzzlets are only 1.5 months old and both males.  We think they are brothers but there were two litters so they might be cousins, however they get along great either way.

Welcome home guys!  <3 <3
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Best Pumpkin Pie with Graham Cracker Crust

So, it's pumpkin pie time folks!  Pumpkin pie, muffins, bread, cake, soup, seeds, etc.  All yummy, delectable treats made especially for the chilly Fall season. 

For those of you who are baking challenged and want a fresh pumpkin pie of your own, you can hire this guy for a quick dessert:

If you'd rather bake your very own pie, check out this awesome pumpkin pie recipe below which makes a 9" pie.

Scrumptious Pumpkin Pie


3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
2 cups pumpkin puree
1 can (12 fl. oz.) Evaporated Milk
1 Graham Cracker Crust (Recipe Below)
Whipped cream (optional)


MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours***. Serve immediately or refrigerate. Top with whipped cream before serving. 

Graham Cracker Crust


1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons butter, melted
1/2 teaspoon ground cinnamon (optional)

  1. Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
  2. Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.

***Awesome pie cooling tip- this pie is a pumpkin custard, so this means you need to cool it slowly to prevent the pie top from cracking.  Simple way- turn the oven off when *almost* finished (the edges are cooked but the middle is still shiny and slightly jiggly.)  Prop the oven door slightly open with a wooden spoon and let pie cool for an hour inside the oven which is off.  Then take the pie out and let cool the rest of the way on the counter.  Voila, no cracks!  The center will have cooked in the cooling process.
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