Pumpkin Muffin Tops

Since it's my birthday I'll share a "sweet" recipe, this is a recipe I call "Pumpkin Muffin Tops" as the consistency of the cookies are exactly like the top part of a muffin. I love the consistency, texture, and flavor of these cookies by using an entire can of pumpkin not only are they super moist but they have a very strong pumpkin flavor.

Pumpkin Muffin Tops
2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla
1/2 tsp salt
1/2 cup butter softened
3/4 cup sugar
1 can pumpkin
1 egg

Combine flour, baking powder, baking soda, spices & salt.
Blend butter & sugar.
Add pumpkin, egg and vanilla, beat until creamy.
Mix in dry ingredients
Drop by tablespoonfuls onto a cookie sheet, flatten slightly with back of spoon
Bake @ 350 for 15-20 minutes

***Extra additions

• fresh cranberries (this is particularly good as it gives a bite of tartness)
• nuts
• chocolate chips

Crock Pot Chili (Pumpkin/Butternut Squash Chili recipe too)

This is a recipe I change up the meat on a lot and it changes the flavor and texture of the chili. Sometimes I do a chili con carne, other times a chicken chili and I've also done a ground turkey chili. All turn out very good, and just dependent on what meat I have in the refrigerator.

Crock Pot Chili
2 cans of beans (drained and rinsed)
1 can diced tomatoes
1 lb meat (chicken, ground beef, ground turkey)
1 chopped onion
1-2 tbsp taco seasoning (this is a definite cheat for me, as the flavors are perfect for chili and I don't often use cayenne or chili powder so those spices usually just sit in my pantry)
2 tbs chopped garlic

That's it! I typically use whatever beans I have in the pantry and usually use two different types, pinto, kidney, great northern, black beans...etc

When I use ground beef or ground turkey I brown them both first on the stove top and then drain off the excess cooking grease.
I typically serve with sour cream, shredded cheese, and chopped cilantro.
And of course cornbread!

Pumpkin Chili/Butternut Squash Chili
Come Fall I add some flavors from the season, by following the recipe above and then either chopping up some butternut squash and putting that in or adding a can of pumpkin puree (make sure it's not the pie filling).

Breakfast Scones

This is a recipe I created and have made in thousands of different combinations depending on my mood, the season, what ingredients I have in the house and most of all what sounds really good that morning for breakfast.


Breakfast Scones
2 cups flour
1/3 cup sugar + a tablespoon
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
6 tbsp softened butter
1/2 cup liquid (milk, heavy whipping cream, almond milk, coconut milk, soy milk, water)
Mix dry ingredients
Cut in butter
Add liquid until just moist

Now that you have the base play with the flavors, here's some ideas

• Frozen berries (raspberries, blueberries, strawberries, blackberries...)
• Nuts (walnuts, pecans, almonds...)
• Pumpkin (when I add pumpkin I like to add pumpkin pie spice as well)
• Chips (white chocolate, semi sweet, milk, dark, butterscotch)
• Cocoa powder

The combinations are endless!!!! 

Bake @ 425 for 15 minutes

***Depending on what ingredients I add, I add additional sugar or cut back on the sugar (e.g. if I add frozen raspberries which have a bit of tartness I'll add a little extra sugar, if I add chocolate chips I'll cut back on how much sugar I add as they add their own sugar...)