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2 c. all-purpose flour
2 tsp. baking soda
1/4 tsp. salt
1 Tbsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground allspice
1 c. unsalted butter (room temperature)
1 c. white sugar
1 c. light brown sugar (packed)
4 eggs (room temperature)
1 tsp. vanilla extract
1 (15 oz) can pumpkin puree
Cream cheese frosting (store bought or homemade)
Edible pearl sprinkles

Yield: 2 dozen large cupcakes

Directions:
Preheat oven to 350 degrees Fahrenheit.  Grease muffin tins or place liners in the tins.  Whisk flour, baking soda, salt, cinnamon, ginger, and allspice together and set aside.

In a separate bowl, beat butter, white sugar, and brown sugar with mixer until light and fluffy.  Add the eggs one at a time, blending each into the butter and sugar mixture before adding the next egg.  Beat in vanilla extract and pumpkin puree.  Stir in the flour mixture until just incorporated and pour into muffin tins. Fill muffin tins about 3/4 of the way full as they will expand.

Bake until golden and tops spring back.  I found that mini cupcakes take approximately 12-15 minutes, regular cupcakes take 16-18 minutes, and small loaves take 18-20 minutes.  Just keep an eye on them and test them with a toothpick until it comes out clean.

Allow cupcakes to cool completely before piping on the cream cheese frosting. Add edible pearl sprinkles for additional decoration.





8 cups Honeycrisp apple cider
2 cups Simply Orange juice
1/4 cup lemon juice
5 cinnamon sticks
1 1/2 tsp. ground cloves
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger

Yield: Approximately 10 cups

Combine all ingredients together in a large pan and bring to a slow simmer over medium-low heat.  Reduce heat to low and allow to simmer for an hour.  Remove cinnamon sticks. (You can even reserve these for garnish).  Ladle and serve hot in individual mugs or transfer to pitcher and refrigerate. In the image above, I thinly sliced a honeycrisp apple crosswise and sprinkled with ground cinnamon for garnish.





1 part Sparkling White Wine*
1 part Sprite, Ginger Ale, or Club Soda
Garnish of choice

Make sure your wine and soda are VERY cold! Pour wine and soda into glass. Garnish with cherries, cranberries, line, or whatever tickles your fancy!
* May substitute fruit juice, such as cranberry juice, for a non-alcoholic version.





1 46 oz. container pineapple juice
1/2 gallon Hawaiian Punch*
1 Liter Sprite**
1 container orange sherbet
Garnish of choice

Pour pineapple juice, Hawaiian Punch, and Sprite into a punch bowl. Add individual scoops of orange sherbet. Ladle into individual glasses and garnish with cherries, cranberries, orange slices or mint (optional).
* Fruit Juicy Red Hawaiian Punch is my favorite, but orange is pictured here.
**Sparkline wine may be substituted for Sprite if you're wanting "boozy" punch.





2 parts Jackson Morgan Salted Caramel Liqueur
1 part vodka of choice
1 part simple syrup

Fill shaker with ice and add ingredients. Shake and strain into a sugar-rimmed cocktail glass.





2 parts Jackson Morgan Peppermint Mocha Liqueur
1 part vodka of choice
1 part chocolate syrup

Fill shaker with ice and add ingredients. Shake and strain into martini glass.  Top with whipped cream and crushed peppermint candy.






Okay, y'all! This has to be one of Matt's and my favorite winter soups - especially for our cold Kentucky winters.  We typically make enough to last the two of us for at least a week, so you can adjust the portion sizes to fit your needs.  I hope you enjoy this as much as we do!

6 boneless, skinless chicken breasts
2 Tbsp. olive oil
2 green bell peppers (diced)
2 small red onions (diced)
1 jalapeño (scrape out seeds and membranes and finely dice)
1 Tbsp. garlic powder
4 tsp. ground cumin
3 tsp. chili powder
1 tsp. dried oregano
2 tsp. salt
80 ounces chicken broth (2.5 of the boxed containers)
12 ounces heavy cream (I've used coconut milk for a healthier version)
Garnish - jalapeños, chopped cilantro, or lime

Directions:
Place your pressure cooker over medium heat.  Add olive oil to pan and allow to warm through.  Add diced green bell peppers, red onions, and jalapeño.  Sauté for 5-7 minutes, stirring occasionally until peppers begin to soften and onion becomes slightly transparent.  Add garlic powder, ground cumin, chili powder, dried oregano, and salt and stir for about a minute.

Lay your chicken on top of the vegetable mixture and pour the chicken broth over top.  Secure your pressure cooker lid and bring ingredients to a rolling boil for 45 minutes.  

Once chicken is cooked through, shred chicken in the pressure cooker and stir in heavy cream.  Return pressure cooker to medium heat and allow your soup to simmer for another 10 minutes.  Serve immediately with chopped cilantro, jalapeños, or lime for garnish, or refrigerate up to a week.


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