Month: October 2013

Pumpkin Cupcakes with Maple Cream Cheese Icing

Pumpkin Cupcakes with Maple Cream Cheese Icing The Best of Relish Cookbook Ingredients Cupcakes: 2 1/4 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 cup butter, softened 1 1/3 cups packed brown sugar 2 eggs 1 cup canned pumpkin 3/4 cup 2% reduced-fat milk

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Vegan Pumpkin Pecan Bread

What would fall be without a warm loaf of pumpkin bread fresh from the oven?  It is one of my most favorite things to eat, so I was excited to try this new recipe that also happens to be vegan.  I hope you’ll try it too.  This bread is full of flavor and completely delicious!

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Pumpkin Cheddar Muffins

These savory muffins are a nice alternative to the typically sweet pumpkin fare (not that I’m complaining, mind you).  Delicious and full of flavor, they are absolutely perfect with a bowl of chili.  Be forewarned: they do have a kick! Pumpkin Cheddar Muffins (from The Best of Relish Cookbook) Ingredients Streusel Topping: 3 tablespoons all-purpose

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Sweet Potato Pecan Pie Oatmeal Bake

I confess.  I am addicted to oatmeal.  I eat it every morning for breakfast.  I guess it could be worse, right?  At least oatmeal is healthy. My husband is aware of my oatmeal obsession (is it an obsession if you eat it every single day?) and sometimes I wonder if it drives him crazy.  But

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