Sunday, October 22, 2017

12 Essential Tools That We Can’t Live Without

12 Essential Tools That We Can’t Live Without Essential Tools

Did you know that every single recipe on Simply Recipes goes through a rigorous process of development, testing, and editing before it gets shared on the site? It’s true! We want to make sure you’re only getting the very best when it comes to your meals and desserts.

Given the fact that our team of contributors and testers spend so much time in the kitchen day in and day out, it’s no wonder that we’ve developed some preferences when it comes to our essential, most time-saving kitchen tools.

Want to hear what they are?!

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Saturday, October 21, 2017

German Chocolate Sheet Cake With Coconut-Pecan Frosting

German Chocolate Sheet Cake With Coconut-Pecan Frosting German Chocolate Cake

Let’s be honest. The thing that unites those of us who love German Chocolate Cake is our deep appreciation for the coconut pecan frosting.

Essentially, this frosting is a thick, butterscotch custard with tons of shredded coconut and pecans folded in. It’s what that makes this cake so delicious and unique.

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Meal Plan for October Week 4

Meal Plan for October Week 4 October Week 4 Meal Plan

Welcome to our new series of weekly meal plans! This month, Summer Miller will be sharing with us what meal planning looks like in her house. Summer is a mom, a full-time food writer, and also helps test the fabulous recipes we bring you every week at Simply Recipes.

I’m a sucker for comfort food. I think it’s because I’m from the Midwest (the Great Plains, actually, but people outside the Midwest rarely know what that means!). We are biologically required to eat food that puts meat on our bones.

When it’s cold in the middle states, like it usually is starting this time of year, we cook meals that warm our houses and our insides.

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Friday, October 20, 2017

Christmas Decorating Ideas for Small Spaces: Easy Transformations

Christmas Decorating Ideas for Small Spaces: Easy Transformations Christmas Decorating Ideas for Small Spaces-Easy Transformations-Centerpiece

If you live in a small home or apartment, you may struggle to decorate for the holidays. After all, you don’t want your living room to look cluttered. But on the other hand, you don’t want it to look as…

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Pork Stir Fry with Green Onion

Pork Stir Fry with Green Onion Pork Stir Fry with Green Onion

Don’t you love a good stir-fry?

The following stir-fried pork recipe couldn’t be easier. All you need is lean pork, some green onions, and garlic. You marinate thin strips of pork first in a mixture of soy sauce, a little sugar, and cornstarch.

The cornstarch marinade is a useful trick to help keep the pork from drying out when it gets cooked on that high heat. The sugar is just enough to create some caramelization for added flavor.

It helps but isn’t necessary to have a well seasoned wok. Years ago I had this big wok with wooden handles, well seasoned, in spite of a housemate’s attempt one day to scour off all of the pan’s beautiful black seasoning I had worked so hard to create.

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Thursday, October 19, 2017

The Best (And Worst) Store-Bought Pie Crusts

The Best (And Worst) Store-Bought Pie Crusts Pie Crust Reviews

Do you love pie?

I do. I love to make pie. I love to eat pie. I especially love a good homemade pie crust. In fact, I’ve spent years encouraging people to make their own pie crust from scratch (and even have the world’s most fool-proof pie crust recipe with video right here on the site).

That said, I’ve learned over the years that most home cooks will use a store-bought frozen or refrigerated crust to make their pies. I get it. We are busy people. We want pie. We would rather make a pie in one hour than in two.

With that in mind, I set out to review several packaged pie crusts I could find locally, to see if there were any I would personally use and recommend, and if there were any that people should simply avoid.

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Easy Crumb Cake Muffins with Pumpkin - Frugal Family Home

Easy Crumb Cake Muffins with Pumpkin - Frugal Family Home

Fall is the perfect time to enjoy pumpkin recipes and these yummy crumb cake muffins made with pumpkin are a quick and easy dessert or breakfast idea.

Easy to make crumb cake muffins with pumpkin. These pumpkin muffins are the best, most moist from scratch muffins you can make. They are perfect for fall. The recipe has vegan options too.

It’s pumpkin time!

Time to enjoy all things pumpkin. From pumpkin creamer in your coffee to pumpkin pie at Thanksgiving. There are so many ways to enjoy pumpkin this time of year.

I know I needed more pumpkin ideas since this year my garden produced 5 pie pumpkin for me. Just in time too since I had used the last of my pumpkin puree from the freezer.

But you don’t have to make your own pumpkin puree or grow your own pie pumpkins to make these delicious and easy crumb cake muffins with pumpkin.

No, you can get help from the grocery store and grab a can of pumpkin puree and make these any time you get a craving for pumpkin.

Easy to make crumb cake muffins with pumpkin. These pumpkin muffins are the best, most moist from scratch muffins you can make. They are perfect for fall. The recipe has vegan options too.

What You’ll Need to Make this Pumpkin Muffin Recipe

I made this pumpkin muffin recipe without eggs, and you can use a milk substitute too. I wanted it to be allergy friendly. Grab the printable recipe below.

Flour
Milk or Milk Substitute if you need to eat dairy free
Sugar
Oil
Baking Powder
Salt
Pumpkin Puree
Nutmeg
Melted Coconut Oil or Butter
Cinnamon

If you have those items above, you can make this pumpkin muffin recipe in no time. I made a quick video to show you each step in the recipe. Keep on scrolling down for the printable recipe and baking tips too.

Here’s the printable recipe…

I’ve included dairy-free options in the recipe to help make it more allergy friendly. But if you don’t need to eat dairy free regular butter and milk will work just fine too in this recipe.

Pumpkin Muffins with Crumble Topping
 
Cook time
20 mins
Total time
20 mins
 
Author: Shelly
Serves: 12
Ingredients
  • 2 cups Flour
  • 1 cup Milk or Milk Substitute if you need to eat dairy free
  • ¼ cup Sugar
  • ¼ cup Oil
  • 3 tablespoons Baking Powder
  • ½ teaspoon Salt
  • ½ cup Pumpkin Puree
  • ¼ teaspoon Nutmeg
  • Crumble Topping Ingredients
  • ½ cup softened Coconut Oil, Dairy Free Margarine, or Butter
  • ¼ cup Brown Sugar
  • ¼ cup Sugar
  • 4 tablespoons flour
  • ½ teaspoon Cinnamon
Instructions
  1. To make the crumble topping, place the brown sugar, sugar, flour and cinnamon into a medium bowl. Whisk to combine.
  2. To the sugar mixture add your fat of choice and cut it in until pieces are the size of peas. Set aside.
  3. To make the muffin batter, in a large bowl combine flour, sugar, baking powder, salt, and nutmeg. Mix with a whisk to combine.
  4. To the dry ingredients add the milk, oil, and pumpkin puree. Using a spoon or spatula mix until the dry ingredients are just moistened.
  5. Spoon into muffin cups about ¾ the way full.
  6. Sprinkle the tops with the crumble topping and bake at 400 degrees for about 20 minutes or until muffins are baked through. Test with a toothpick in the center of the muffin, if it comes out clean they are done baking.
3.5.3226

 

 

Easy to make pumpkin muffins with crumble topping. These pumpkin muffins are the best, most moist from scratch muffins you can make. They are perfect for fall. The recipe has vegan options too.

Tips for Making these Crumble Cake Muffins with Pumpkin

✳︎ Make the crumble topping first. Once you combine the dry and wet ingredients in the muffin batter you want to get them into the oven right away to get the most lift out of the baking powder. Make the crumble topping first and have it waiting and ready to go.

✳︎ When mixing the muffin batter be careful not to over mix. Just mix the ingredients until all the dry ingredients are moistened. Too much mixing and the muffins will be tough instead of tender.

✳︎ Place the muffins in the pan in the middle of the oven If the muffins are too close to the top of the oven the tops with the crumble topping might burn. Too low and the bottoms of the muffins can get dry.

Easy to make pumpkin muffins with crumble topping. These pumpkin muffins are the best, most moist from scratch muffins you can make. They are perfect for fall. The recipe has vegan options too.

What’s the Cost of these Crumb Cake Muffins with Pumpkin?

It’s good to know how much a recipe cost to make sure you can keep your food budget in check. I figure the cost of each recipe by using everyday prices from the stores I shop regularly. The actual cost of the recipe may be a little lower or a little higher depending on where you live.

This recipe makes 12 pumpkin muffins. I found the ingredients cost me a total of $1.20 for all of them. Which brings the cost of each muffin to just $.10 each. If you eat a couple of muffins, and an egg you can easily have breakfast for under $.50. That’a great deal.

These crumb cake muffins with pumpkin have a light pumpkin flavor. My husband who doesn’t like pumpkin at all loved these. He didn’t realize they were actually pumpkin muffins.

If you want a more strong pumpkin flavor you can reduce the oil a little and add more pumpkin in its place.

You can also increase the nutmeg or substitute pumpkin pie spice instead of nutmeg.

In a few simple steps and with a few ingredients you can make crumb cake muffins with pumpkin at home. They are great for breakfast but also sweet enough to enjoy as a dessert.

More Pumpkin Recipes You’ll Love,

Chocolate Chip Pumpkin Cookies, not cake-like at all
Pumpkin Bars with Caramel Frosting
Dairy Free Pumpkin Pie

Pin it for Later…

Easy to make pumpkin muffins with crumble topping. These pumpkin muffins are the best, most moist from scratch muffins you can make. They are perfect for fall. The recipe has vegan options too.

 

 

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