Recipe Type: Bake, Breakfast, Brunch, Fall, Gourmet, Kid-Friendly, Kidney Friendly, Pescatarian, Pumpkin, Quick & Easy, Seed, Thanksgiving, Vegetarian
Ingredients: 1 stick unsalted butter, melted and cooled, 1 teaspoon ground cinnamon, 1 teaspoon pure vanilla extract, 1/2 teaspoon salt, 1/3 cup golden raisins, 1/4 cup well-shaken buttermilk, 1/4 teaspoon baking soda, 1/8 teaspoon ground allspice,1/8 teaspoon ground cloves, 2 cups all-purpose flour, 2 large eggs, 2 teaspoon baking powder, 3 tablespoon raw green (hulled) pumpkin seeds (pepitas), divided, 3/4 cup canned pure pumpkin, 3/4 cup packed light brown sugar, 3/4 teaspoon ground ginger, Equipment: a muffin pan (preferably nonstick) with 12 (1/2-cup) muffin cups
This information is per serving.
Root Beer Baked Beans
As I mentioned in my last post, the first half of January...more
A few days over the past couple of weeks, the weather has cleared...more
This last push before Christmas always gives me a surge of energy. ...more
Photos Recipe Make the caponata: In a heavy skillet heat 2 tablespoons of the oil over moderately high heat until... more
Ice Cream Sandwich Cake
Coffee Walnut Cake
Photos Recipe Combine 1/4 cup water, cilantro, sliced jalapeno, lime juice and...
Photos Recipe Soak skewers in water 30 minutes. Pound garlic, chile, and...
Photos Recipe Chill two small plates for testing jam. In heavy 5-quart...
Copyright © 2017. Science of Cooking