Here are a few pics of the goodies:
|Dorie Greenspan's mushroom and shallot quiche (I added spinach) and berries with honeyed greek yogurt|
|Ina Garten's Cape Cod Salad|
|Crispy and flavorful potato hash and fragrant pumpkin muffins served with honey butter|
|moist and delicious buttermilk raspberry cake|
I got the recipe from Kirbie's Cravings and when I just went to her site to pull the recipe up, I noticed that she has post titled CINNAMON SUGAR PUMPKIN DONUT MUFFINS... Aaaaaaah I gotta try those next! !!! Anyway, here is the recipe and I've noted in bold italics any changes I made.
(Kirbie says this makes 3-7x3 loaves... I say it makes 2-9x5 loaves OR 24 muffins OR 1 9x5 loaf and 12 muffins)
1 (15 ounce) can pumpkin puree
1 cup vegetable oil (i used 1/2 cup oil, 1/2 cup no sugar added apple sauce)
2/3 cup water
3 cups white sugar (I used 1 c brown sugar, 2/3 cup white sugar - consistency didn't change at all)
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon (I used a heaping teaspoon of cinnamon)
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves (I used a pinch - probably 1/2 tsp... not a huge clove fan)
1/4 teaspoon ground ginger (I didn't have ginger so left it out)
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans. (see above for other pan options)
- In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar
until well blended. In a separate bowl, whisk together the flour,
baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry
ingredients into the pumpkin mixture until just blended. (I usually use the hand mixer here for a little bit because my flour mixture always clumps. I only mix it until most of the clumps are out.) Pour into the prepared pans.
- Bake for about 50 minutes in the preheated oven. Loaves are done when
toothpick inserted in center comes out clean.
What are some of your favorite brunch foods? Feel free to share with me here!
Chow for now! :)