Sunday, September 6, 2015

it's pumpkin time!

As usual, it is September in Nashville (90 degrees) and all I can think about is fall cooking! It's all the food magazines that come this month - apple, pumpkin, dark beer, chili...I am so excited for cooler cooking weather. Here is a fall teaser recipe - very delicious.
Oatmeal, pumpkin, chocolate, walnut muffins (long name).
1 1/2 cups whole-wheat flour
1 1/2 cups old-fashioned oats
3/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon ground nutmeg
1 1/2 cups canned pumpkin
3 tablespoons canola oil
1/4 cup low-fat milk
one large egg
one large egg white
1/2 cup dark chocolate chips (optional)
1/2 cup chopped walnuts (optional)
Preheat oven to 375ºF, and line muffin tin with cupcake wrappers. Whisk dry ingredients and spices together in a large bowl. Add pumpkin, oil, milk, egg, and egg white to a medium-size bowl, and mix thoroughly. Add wet ingredients to dry ingredients, and mix well. Stir in chocolate chips and walnuts. Fill muffin tins evenly, and bake for 15 to 18 minutes. Makes 18 muffins.
watermelon lime aguas fresca
small (sometimes called personal) seedless watermelon, cubed
agave syrup or honey (optional)
juice from whole lime
Pulse the watermelon in the blender until smooth, strain through a fine mesh strainer. Take watermelon juice and combine with lime juice - taste. If you would like it sweeter, add some agave or honey. Fill a glass with ice and halfway with watermelon juice, top with club soda. I love a salty sweet combo so I enjoyed my drink in a salt-rimmed glass.

No comments:

Post a Comment