Pumpkin Gingerbread Mini Bundt Cakes with Brown Butter Glaze

Classic fall flavors are featured in this Pumpkin Gingerbread Cake. 

Serve it at your Thanksgiving Day dessert table this year--you'll have lots of thankful friends and family!

Ingredients - Cake
2 cups flour
1/2 Tbsp baking powder
1 tsp baking soda
1/2 Tbsp ginger
1 tsp cinnamon
1 cup canned pumpkin
1/2 cup brown sugar
1/2-1/3 cup molasses
4 Tbsp butter, softened
1 egg
1/2 cup boiling water

Ingredients - Glaze
4 Tbsp butter
3/4 cup  powdered sugar
1 1/2 Tbsp milk or more as needed
1/2 tsp vanilla

1. Preheat oven to 350°F. Mix together flour, baking powder, baking soda, ginger, and cinnamon in large bowl. Set aside.
2. Beat pumpkin, brown sugar, molasses and butter in the bowl of a stand mixer (or hand mixer) on medium speed until well mixed. Add egg; mixing well (it might look separated--that's okay!). Add flour mixture alternately with water, beginning and ending with the flour mixture. 
3. Pour batter into greased mini bundt pans about 3/4 full.
4. Bake 20-25 minutes or until toothpick inserted in middle comes out clean. 
5. Let cool for 10 minutes in pan before inverting onto a rack to cool completely.

        For the glaze:

• Heat butter in a skillet over medium heat until butter is foaming and nut-brown in color, stirring constantly about 3 to 5 minutes.
• Beat hot brown butter, powdered sugar, milk, and 1/2 teaspoon vanilla with an electric mixer on medium-high speed until sugar is incorporated and glaze is shiny, 3 to 4 minutes, adding more milk as necessary. 
• Drizzle glaze over cooled cakes.  Add sprinkle of cinnamon it you prefer.

Tupps Recipe Notes:  Make sure the cakes are completely cooled before drizzling the glaze.

Recipe can be made in a traditional bundt pan by doubling the ingredients & baking for 45-50 minutes.

What to do with 1/2 can or 1 cup of pumpkin?  There are lots of options! You can freeze it and use it later.  I love to add to pancakes or muffins or use as coffee creamer. Yum!  Enjoy fall.

This recipe is definitely a keeper at our house!

Chicken and Dumplings With Tortillas

Chicken and Dumplings is a fantastic way to enjoy the comfort food classic you love. This recipe is quick and easily. It made a creamy soup  on the table in no time thanks to time saving ingredients.

Ingredients

2 cups chicken broth
1 10oz can cream of chicken soup
1 10oz can cream of celery soup
2 cups frozen, sliced carrots
2 cups cooked chicken shredded or chopped
1 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
2 large flour tortillas
1 cup milk

Instructions

1. Place chicken broth into a large heavy bottom pot over medium heat. Whisk in cream of chicken soup and cream of celery soup. Allow to simmer for 10 minutes.
2. Stir in frozen carrots, cooked chicken, onion powder, garlic, salt, and pepper. Bring mixture to a gentle boil.
3. Cut tortillas into 1” squares, using a pizza cutter, then gently add the tortillas to the soup. Press them down to submerge, but do not stir vigorously as they will tear.
4. Once again bring to a gentle boil, then reduce heat, and allow to simmer for 15 minutes. Remove from the heat and gently stir in milk. Serve immediately.

Tupps Tidbits:  Leftovers can be stored in an airtight container in refrigerator for up to 5 days. 

Ok well , if you do not have the ingredients on hand for dumplings I guess tortillas do work. And, surprisingly the tasted pretty good.  As for the recipe, it is definitely NOT A KEEPER.  Basically it reminded me of  Progresso soup that comes in can, but at least we did learn a good alternative for dumplings.

Starbucks Pumpkin Bread

Pumpkin and spice makes everything nice! This is a Starbucks Pumpkin Bread copycat recipe that creates a moist and flavorful pumpkin loaf that can be made in one bowl. I have to admit, I have never had this at Starbucks, but it looks delicious. You can mix is up in less than 10 minutes. Equipment: Loaf Pan 

Ingredients
4 eggs
1 cup granulated sugar
1/4 cup brown sugar packed
1 tsp pure vanilla extract
3/4 cup canned pumpkin puree
3/4 cup vegetable oil
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
2 tsp pumpkin pie spice
1/2 tsp salt

Instructions

1. Preheat oven to 350 Degrees F. Grease and prepare a 8.5" x 4.5" loaf pan.
2. In a large mixing bowl combine eggs, sugars and vanilla. Beat well to combine.
3. Add pumpkin and oil and mix well to combine.
4. Add dry ingredients to liquid ingredients and mix until well combined, but do not over mix.
5. Pour into prepared pan.
6. Bake for 60-70 minutes or until a toothpick inserted into the center of the loaf comes out clean and center feels firm to the touch.

Tupps Tidbits:  So simple!  All in one bowl and mix.  It is gently spiced, if you like more "fall" flavor, I would add a bit more of each of the spices.  This would definitely freeze well.

It only used about 1/2 can of pumpkin.  What do you do with the rest? You can store it in the refrigerator or freezer. It will last about a week in the refrigerator. You can add it to yogurt, add to a smoothie, add to pancakes or do what I did and add to coffee for pumpkin latte!

This recipe is Definitely a KEEPER at our house!

Garlic Parm Chicken Wings

Garlic Parmesan Chicken Wings are the perfect party appetizer, game day food or tasty snack. They can be prepared with either fresh or frozen wings and are always a hit. I love to serve them on game day with veggie pizza and meatballs!

Ingredients

• 9 chicken wings, tips removed, drumettes and flats separated
• 1/4 tsp. each salt and black pepper
• 2 wedges The Laughing Cow Light Creamy Swiss cheese
• 2 tbsp. light whipped butter or light buttery spread
• 1/2 tsp. garlic powder
• 2 tbsp. grated Parmesan cheese
• Optional: red pepper flakes

Directions

1. Season wings with salt and pepper.
2. Bring a large skillet sprayed with nonstick spray to medium heat. Lay half of the wings in the skillet. Cover and cook for 10 minutes.
3. Flip wings. Re-cover, and cook until golden brown and cooked through, about 10 more minutes.
4. Repeat with remaining wings.
5. Meanwhile, in a medium microwave-safe bowl, combine cheese wedges, butter, garlic powder, and 2 tsp. water. Microwave for 40 seconds, or until cheese and butter have melted. Whisk until mostly smooth and uniform.
6. Place wings in a large bowl. Drizzle with cheese mixture, and toss to coat. Add Parm, and toss to coat again.

Tupps Tidbits: 

To remove the tips, pull them apart from the flats (the middle parts), making a “V” shape; then cut directly into the center of the “V.” To separate the wings, pull them apart so the tendon separates, and cut parallel to the drumette right at the tendon. When in doubt, ask the butcher to separate them for you!

We both said that they were not "bad" but probably would not make again. 

This is not a "KEEPER Recipe" at our house!

Hasselback Chicken Cordon Bleu

How pretty is this? AND yummy too! Definitely a way to change up "chicken night" at home.

Ingredients

• 
  8 boneless skinless chicken breasts
• 1/2 cup honey Dijon mustard
• 2 cups panko breadcrumbs
• 6 tablespoons salted butter, melted
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 12 slices Swiss cheese, cut into quarters
• 24 rounds Canadian bacon (about 1 pound), cut into half-moons

1. Preheat the oven to 425 degrees F.
2. At a slight angle, cut 6 slits into each of the chicken breasts, making sure not to cut all the way through. You should leave roughly 1/4 inch unsliced. Brush the top of each chicken breast with 1 tablespoon of the mustard.
3. Mix together the breadcrumbs, butter, salt and pepper in a bowl. Sprinkle the breadcrumb mixture evenly over the chicken, using your hands to press the mixture into the mustard. Place a quarter piece of cheese and a half-moon piece of Canadian bacon into each of the slits in each chicken breast. Transfer the stuffed chicken breasts to a baking sheet.
4. Bake until the chicken is cooked through and the breadcrumbs are golden, 20 to 22 minutes. Serve warm with your favorite sides.
5. Freezing instructions: Once the uncooked chicken breasts are assembled, place 4 onto a wax paper-lined baking sheet; repeat with the remaining chicken breasts on a separate lined baking sheet. Transfer the baking sheets to the freezer until the chicken breasts are frozen through, at least 3 hours. Transfer the chicken breasts to 2 wax paper-lined foil pans. Label, date and freeze until ready to eat.
6. When ready to eat, preheat the oven to 425 degrees F. Bake the chicken breasts from frozen until the chicken is cooked through and the breadcrumbs are golden, about 40 minutes. Serve as directed above.

This was soo good, I shared the recipe with mom and she loved it too!  Keeper!

Swedish Turkey Meatballs

Check out this  healthier version of Swedish meatballs!

Ingredients
1 lb raw 99% lean ground turkey breast

1/3 cup panko crumbs
1 large egg
1 tablespoon dried minced/chopped onion
1 tablespoon fresh chopped parsley
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon garlic powder
1/8 teaspoon black pepper
1 tablespoon olive oil
3 tablespoons light butter
3 tablespoons flour
2 ½ cups reduced sodium beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
½ teaspoon Better Than Bouillon Beef Base (you can also use powdered bouillon or ½ a bouillon cube)
½ teaspoon dried parsley flakes
¼ teaspoon paprika
¼ cup fat free sour cream

DIRECTIONS:

• In a mixing bowl, add the ground turkey, panko, egg, dried minced onion, parsley, salt, nutmeg, allspice, garlic powder, and pepper and mash together until well combined. 
• With clean hands, roll the meat mixture into 12 evenly sized meatballs.
• Drizzle the olive oil into a large saute pan or skillet and bring over medium heat. When the oil is hot, add the meatballs in a single layer with a bit of space in between them. 
• Cook, flipping them every 1-2 minutes to brown all sides, for 8 minutes. 
• Cover the pan and reduce the heat to medium-low. 
• Cook the meatballs covered for an additional 2-4 minutes until cooked through
• Remove the meatballs to a side plate and cover with aluminum foil to keep warm.
• Add the butter to the pan and bring over medium-low heat until melted. 
• Add the flour and whisk the flour and butter together until combined (it will become sort of like a paste).
•  Whisk in the broth a little at a time to combine it smoothly. 
• Add the Worcestershire sauce, mustard, bouillon, dried parsley, and paprika and whisk into the sauce. 
• Bring the mixture to a boil, stirring regularly, and then reduce the heat to low to simmer. Simmer uncovered for a few minutes until the sauce thickens. 
• Remove from heat and whisk in the sour cream until smoothly combined. 
• Add the meatballs back in and stir to coat. 
• Return to low heat for 1-3 minutes, stirring occasionally, until the meatballs are heated through.

TUPPS TIDBITS:   MORE SEASONING PLEASE!

This was definitely NOT a recipe we will make again and again.  It lacked any kind of flavor (YES, even after all those ingredients!) ...just plain boring,   THUMBS DOWN!

Jamaican Barbecued Pork Tenderloin

We LOVE grilling season!  It means less dishes, right?

We thought we would give this sweet and spicy grilled pork tenderloin a try!  

Ingredients

2 teaspoons firmly packed brown sugar
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cloves
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pork tenderloin, about 1 pound, trimmed of visible fat
2 teaspoons white vinegar
1 1/2 teaspoons dark honey
1 teaspoon tomato paste

Directions:

1. In a small bowl, combine the brown sugar, allspice, cinnamon, ginger, onion powder, garlic powder, cayenne pepper, cloves, 1/2 teaspoon of the salt and the black pepper. Rub the spice mixture over the pork and let stand for 15 minutes.
2. In another small bowl, combine the vinegar, honey, tomato paste and the remaining 1/4 teaspoon salt. Whisk to blend. Set aside.
3. Prepare a hot fire in a charcoal grill or heat a gas grill or broiler (grill) to medium-high or 400 F. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.
4. Place the pork on the grill rack or broiler pan. Grill or broil at medium-high heat, turning several times, until browned on all sides, 3 to 4 minutes total. Remove to a cooler part of the grill or reduce the heat and continue cooking for 14 to 16 minutes. Baste with the vinegar-honey glaze and continue cooking until the pork is slightly pink inside and an instant-read thermometer inserted into the thickest part reads 160 F, 3 to 4 minutes longer. Transfer to a cutting board and let cool for 5 minutes before slicing.
5. To serve, slice the pork tenderloin crosswise into 16 pieces and arrange on a warmed serving platter, or divide the slices among individual plates.

TUPPS TIDBITS:  We grilled this on a charcoal grill.  The instant read-thermometer is very helpful for this recipe.

We are going to say this is a NOT A KEEPER recipe!  The pork was very dry and the spices did not offer much flavor.  I feel a marinade,  that is typically made of oil, vinegar, spices, and herbs soaked before cooking would offer more flavor or soften it.