Pumpkin Cupcakes

So continuing on fall posts, I thought I'd share this little number with all of you. I made these cupcakes last fall for Thanksgiving, there were delicious! Just the right amount of pumpkin and were a bid hit at our traditional family dinner! This recipe came from thejoyofbaking.com, they have amazing recipes I advise you all to take a gander for yourself!

So here's the recipe for these cups of heaven:

What you will need:

Pumpkin Cupcakes:

1 1/2 cups (195 grams) all purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup (113 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

3/4 cup (75 grams) solid packed, canned pumpkin puree

Cream Cheese Frosting:

4 ounces (113 grams) cream cheese, room temperature

2 tablespoons (25 grams) unsalted butter, room temperature

1/2 teaspoon pure vanilla extract

1 1/2 cups (175 grams) confectioners (powdered or icing) sugar, sifted

Garnish:

1 cup (110 grams) pecans or walnuts or English Toffee Bits

Pumpkin Cupcakes:  Preheat oven to 350 degrees F (177 degrees C). Place rack in the middle of the oven. Line 12 muffin cups with paper liners or spray each cup with a non stick vegetable spray.

In a large bowl, sift together the flour, baking soda, ground spices, and salt. 

In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl. With the mixer on low speed, alternately add the flour mixture and pumpkin puree, in three additions, beginning and ending with the flour mixture.  

Fill the muffin cups evenly with the batter using two spoons or an ice cream scoop. Place in the oven and bake for about 18 - 20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the cupcakes comes out clean. Place on a wire rack to cool.

Cream Cheese Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the butter and beat until incorporated and smooth. Add the vanilla extract and confectioners sugar and beat until fluffy (2-3 minutes). Pipe or spread the frosting on the cupcakes. Sprinkle with toasted and chopped nuts or English Toffee Bits.

Want to know more about this recipe? OR do you want more ideas to make your thanksgiving dinner perfect? click here

 

Almost Fall!

Hey guys, I know we all never want to summer to end, but Fall is the most beautiful time of the year (literally) how can you not go outside and see all those colours in the trees and hear the crunching leaves with every footstep and not love the fall! So in preparation for an awesome holiday... HALLOWEEN! I am conduring up some costume ideas for my little Noah... but came across some adorable girl ones as well that I will share! If you see something you like just click on the word and it will take you to where you can get it! :D

Pink Poodle

Baby Bat

Minion

Lion

Monster

Owl

Peacock

Iron Man

Super Why

Creamy Taco Soup

Here is my Pinterest Challenge post for the week. Well its more of two pins that I mashed together to make it my own version, so would this be a pin challenge or not? Might as well! I liked different parts of each but not the entire thing. Its a creamy taco soup made in the slow cooker. You use chicken breast instead of beef which makes it healthier. It was delicious! Since I was cooking this meal for my sister and her family as well to enjoy, I did not add any hot peppers as the kids would be eating it too. This recipe is a winner in my book as well as with everyone else!

Here it is! Creamy Taco Soup
(pins I combined are found here and here)

2 cups pre-cooked chicken, shredded
1 can white beans, drained
1 can black beans, drained
1 can kidney beans
2 small cans kernel corn, drained
2 cans diced tomatoes
1 cup chicken broth
2 tbs lime juice
2 cloves of garlic, minced
1 package of taco seasoning
1/2 tbs cumin
500 mL tub of sour cream
shredded cheese
tortilla chips, crushed in medium size bits

1. Combine everything in the slow cooker other than the sour cream, cheese and chips.
2. Cook on low for 6-8 hours.
3. Mix the sour cream into the soup, then serve with shredded cheese and tortilla chips on top.

Since my husband and I like spicy food, we added hot sauce to our own. If you like it hot, try adding some chili peppers and hot sauce with the rest of the ingredients to kick it up a notch.

By Mommy Melissa

Make Dinner Fun with Pizza Faces!

This post idea cam from Jen. This is a great idea to get your kids involved in cooking- show them how much fun it can be creating there own masterpiece! (and how delicious it can be eating it!)

Just get some pre-made pizza dough- or make your own! Then, let your children get creative and make whatever their heart desires!

A Big Thanks again to Jennifer P for posting this great idea in 3 mommies!

We would love to here your ideas, recipes, and tips! Visit us at 3mommies and let your creativity bloom!

Healthy Snacks for Tots

Thunder Thighs! Marinated Chicken Thighs.

I took out some skinless chicken thighs for dinner tonight not knowing what to do with them. James is not a fan of chicken legs or thighs but I was on a mission to make some good ones!
And let me say! Oh my goodness! They were amazing and my husbands opinion? He loved them! One of the best he's had. My sister and I came up with the name, Thunder Thighs because they are so good,  they will go right to your thighs!

Here is what I did to make it.
What you need.

8 skinless chicken thighs, bone in
1/2 cup chicken stock
1/2 cup brown sugar
2 tbs minced garlic
1/2 cup ketchup
1/3 cup soy sauce
Pepper to taste

1. Place all ingredients in Ziploc bag and seal tightly with air removed. Place in fridge for at least 6 hours.

2. Preheat oven to 350.

3. Line cookie sheet with aluminum foil.  This is a sticky sauce so it makes for an easy clean up. Place chicken then put in oven.

4. Pour remaining marinade in a small pot. Bring to a rolling boil for at least 30 seconds. We don't want any bacteria to transfer when we baste it.

5. Bake chicken for 30-40 minutes, basting twice during cooking.

6. Baste one final time, serve then eat it, and wish you made more!

Honestly, I will have to make this again and again.

Try this out for yourself and let me know what you think. Hopefully you like it as much as we did!

Cake Batter Rice Krispie Squares

I love Rice Krispies Squares! They are one of my favourite desserts. When I found this Pin I knew that I just had to try it out. The only change I made was in place of using yellow cake mix, I used confetti cake mix. Also, I did not use the sprinkles. James hates sprinkles. Don't get me started on that... Well at least the confetti cake mix has a little bit of a sprinkle to it.
These tasty little treats are just like regular ones but they have an extra little sweetness from the mix. It is a great combination, that's for sure! Almost like a cake covered with marshmallow fondant.
How can someone not like sprinkles....

Click here for the original pin. Feel free to use as many sprinkles as you like!!

By Mommy Melissa (sprinkle lover)