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Book Release and Pumpkin Doughnut Muffins

Pumpkin Doughnut Muffins

Pumpkin Doughnut Muffins

If you enjoy the taste of pumpkin and cinnamon/sugar doughnuts, then you’ll love this easy to make recipe.

Simply combine pumpkin with a few pantry staples, bake in muffin cups, and then dip the tops in melted butter and cinnamon-sugar.

Before you know it, a batch of family-pleasing muffins will be on the table. And if you’d like to sample a taste of these muffins, stop by my book signing tomorrow, November 18th from 1:00 to 3:00 at Barnes & Noble Book Sellers, Consumer Square, 4811 Commercial Drive, New Hartford, NY 13413. Hope to see you there! 🙂

Pumpkin Doughnut Muffins

Nonstick cooking spray
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 teaspoons cinnamon, divided
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/2 cup packed brown sugar
6 tablespoons (3/4 stick) butter, softened
1 egg
3/4 cup 100% pure pumpkin
1/2 cup milk
1/2 cup sugar
6 tablespoons (3/4 stick) butter, melted

Preheat oven to 350 degrees. Lightly coat muffin cups with nonstick cooking spray. In a medium bowl, combine flour, baking powder, baking soda, salt, 1/4 teaspoon cinnamon, allspice, and ginger. . In a large bowl, combine brown sugar and softened butter. Beat with an electric mixer until well blended. Add egg and pumpkin; beat until combined. Add flour mixture alternately with milk, beating well after each addition. Divide batter among prepared muffin cups. Bake until a toothpick inserted in centers comes out clean, 15 to 18 minutes. Cool in pan 5 minutes before removing to a wire rack. Meanwhile, in a small bowl, combine sugar and the remaining 1 teaspoon cinnamon. Dip warm muffin tops in melted butter, then in cinnamon-sugar mixture. Makes 12 muffins.

The Harried Housewife at Boscov’s

Pumpkin Pancakes

Pumpkin Pancakes

Join The Harried Housewife at Boscov’s Department Store at Sangertown Square Mall, 8555 Seneca Turnpike, New Hartford, NY 13413 on Saturday, November 5th from 9 to 4 to celebrate Boscov’s VIP Day!

Sample her seasonal recipe for Pumpkin Pancakes from The Harried Housewife’s RECIPE BOX and take advantage of Boscov’s biggest home sale of the season!

The day will be packed with fun, and will feature:

* Special Guests
* Great Food Samples
* Product Demonstrations

You also can register to win fantastic prizes!

Hope to see you there!

Easy Lime Pound Cake

As seen on WKTV NEWSChannel 2 The Harried Housewife Easy Lime Pound Cake

Easy Lime Pound Cake

Easy Lime Pound Cake

If you’re pressed for time but still want to bake a homemade treat, grab a box of pound cake mix, pick up a couple of limes, and in no time you’ll have a refreshing dessert that no one will guess began with packaged mix.

You probably already have the other ingredients necessary for preparation in your pantry, so it’s as simple as stirring in a bit of lime zest before baking.

One thing is certain: By embellishing packaged mix, it’s easy to savor a tangy treat fresh from your kitchen.

EASY LIME POUND CAKE

1 (16-ounce) package pound cake mix, plus ingredients to prepare it
2 teaspoons finely grated lime zest
2 tablespoons sugar
2 tablespoons fresh lime juice
Preheat oven to 350 degrees. Grease a 9×5-inch loaf pan with shortening; dust with flour. Prepare cake mix according to package directions. Stir in lime zest. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50 to 55 minutes. Cool in pan 10 minutes before removing to a wire rack set over foil. Cool 10 minutes more. Meanwhile, combine sugar and lime juice in a small microwave-safe bowl. Microwave on HIGH just until sugar has dissolved, 10 to 20 seconds. Stir well. Poke a long skewer into the top of cake at about 1-inch intervals; brush lime-sugar mixture over cake. Cool completely. Makes 12 servings.

Double Chocolate Muffins

As seen on WKTV NEWSChannel 2 Harried Housewife Double Chocolate Muffins

Double Chocolate Muffins

Double Chocolate Muffins

Craving the taste of chocolate? Then make these flavor-packed muffins. Rich with chocolate goodness, these not-too-sweet muffins combine cocoa powder and semisweet chocolate deliciously.

In addition to including the miniature chocolate chips in the batter, it’s easy to create bakery-style muffins by topping them with a sprinkling of these yummy morsels before baking.

Enjoy!

DOUBLE CHOCOLATE MUFFINS

1 3/4 cups flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
3/4 cup regular or light sour cream
1/4 cup milk
3/4 cup sugar
1/2 cup packed brown sugar
1/2 cup (1 stick) butter, melted
1 teaspoon vanilla
1/2 cup miniature semisweet chocolate chips, divided
Preheat oven to 350 degrees. Grease 15 muffin cups or line with paper liners. In a medium bowl, combine flour, cocoa powder, baking soda, baking powder, and salt. In a large bowl, combine eggs, sour cream, milk, sugar, brown sugar, butter, and vanilla. Whisk until well blended. Add flour mixture; stir just until moistened. Stir in 1/4 cup chocolate chips. Divide batter among muffin cups. Sprinkle with the remaining 1/4 cup chocolate chips. Bake until a toothpick inserted in centers comes out clean, 17 to 21 minutes. Cool in pans 5 minutes before removing to a wire rack. Makes 15 muffins.

Coffee Cake

As seen on WKTV NEWSChannel 2 Harried Housewife Coffee Cake

Coffee Cake

Coffee Cake

Coffee cake is a timeless treat that never goes out of style. Filled with old-fashioned goodness, this homey dessert can be prepared at the last minute with pantry staples. Whether it’s for unexpected guests, to share with a neighbor, or as a mid-morning snack, there are countless occasions when a simple yet familiar treat is called for. This recipe calls for a cinnamon-streusel topping as the crowning touch, but there are many variations. Pair with coffee and savor a tried and true favorite.

COFFEE CAKE

TOPPING
1/4 cup flour
1/4 cup packed brown sugar
1 teaspoon cinnamon
1/4 cup (1/2 stick) cold butter, cut into pieces
 
CAKE
1 1/2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (1/2 stick) cold butter, cut into pieces
3/4 cup milk
1 egg
1 teaspoon vanilla
Preheat oven to 375 degrees. Grease an 8-inch round baking pan with shortening; dust with flour. For topping, in a medium bowl, combine the 1/4 cup flour, brown sugar, and cinnamon. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. For cake, in a large bowl, combine the 1 1/2 cups flour, sugar, baking powder, and salt. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. In a medium bowl, whisk together milk, egg, and vanilla. Add to the flour mixture; mix well. Transfer to prepared pan. Sprinkle with topping. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Cool 20 minutes. Serve warm or completely cooled. Makes 8 servings.

Blueberry Muffins

As seen on WKTV NEWSChannel 2 NewsTalk & WKTV NEWSChannel 2 Blueberry Muffins

Blueberry Muffins

Blueberry Muffins

Make the most of blueberry season by baking a batch of old-fashioned muffins. Bursting with flavor, the combination of crushed and whole blueberries make these muffins extra tasty.

Serving a multitude of purposes, these time-honored treats are a delightful addition to breakfast, a tasty seasonal afternoon snack, and an excellent choice when it comes to rounding out the brunch menu.

And they couldn’t be easier to make. So when the occasion calls for a tried-and-true homemade treat, pop a batch of blueberry muffins into the oven. You’ll be glad you did.

BLUEBERRY MUFFINS

2 cups flour
3/4 cup plus 2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups fresh blueberries
2 eggs
1/2 cup milk
6 tablespoons (3/4 stick) butter, melted
1 teaspoon vanilla
Preheat oven to 375 degrees. Line 15 muffin cups with paper liners. In a large bowl, combine flour, 3/4 cup sugar, baking powder, and salt. In a medium bowl, mash 1/2 cup blueberries with a potato masher. In a separate, medium bowl, whisk together eggs, milk, butter, and vanilla. Stir in mashed blueberries. Add to flour mixture; stir just until moistened. Stir in the remaining 1 cup blueberries. Divide batter among prepared muffin cups. Sprinkle with the remaining 2 teaspoons sugar. Bake until a toothpick inserted in centers comes out clean, 18 to 22 minutes. Cool in pan 5 minutes before removing to a wire rack. Cool completely. Makes 15 muffins.

Blueberry Rhubarb Sauce

As seen on WKTV NEWChannel 2 Harried Housewife Blueberry Rhubarb Sauce

Blueberry Rhubarb Sauce

Blueberry Rhubarb Sauce

Make the most of this time of year by pairing two star ingredients for a mouthwatering sauce that highlights the essence of the season. A flavorful combination, blueberries and rhubarb shine in this quick-to-prepare sauce.

Perfect for topping off pancakes, ice cream, or pound cake, this vibrant sauce may be prepared up to three days in advance and stored, covered, in the fridge until ready to use. And a jar of this seasonal sauce will make a delightful gift fresh from your kitchen.

Whether it’s from your own backyard, a supermarket, or a farmers’ market, blueberries and rhubarb combine deliciously for a luscious sauce bursting with homespun goodness.

BLUEBERRY RHUBARB SAUCE

2 cups sliced rhubarb
2 cups blueberries
1/2 cup sugar
1/4 cup water
1/4 teaspoon finely grated lemon zest
1 tablespoon cornstarch
1 tablespoon lemon juice
In a medium saucepan, combine rhubarb, 1/2 cup blueberries, sugar, water, and lemon zest. Bring to a boil. Reduce heat; simmer, covered, until rhubarb is tender, about 5 minutes, stirring occasionally. Meanwhile, mash the remaining 1 1/2 cups blueberries. In a small bowl, combine cornstarch and lemon juice. Add mashed blueberries and cornstarch mixture to rhubarb mixture. Bring to a boil. Reduce heat; simmer 2 minutes, stirring frequently. Let stand 10 minutes before serving. Makes 2 cups.