White Chocolate Pumpkin Nut Muffins

Hello my friends!

I am coming to you from my office, sitting at my desk with fluffy socks, leggings and a sweatshirt.  FALL HAS FALLEN!  At least I hope it has.  I mean, the heater isn't coming on anytime soon, but, it is supposed to freeze tonight I believe.  I would like to see more of the sun but I am grateful for what I get.

As most of you know, I go in Tuesday for a right eye cornea transplant.  I had intended to get more recipes out but the last couple of weeks have been filled with nerves, to do lists and did I mention, nerves?  It has been hard to concentrate but hopefully I will get a few ready for you to be able to post while I am down.

This recipe is one I started making last fall.  It is super easy, super, "Fall-ish", and super good, which is definitely the most important part!  We love muffins at our house and you will find a ton of muffin recipes on my website.  I will link to some others at the end!

Here is what you will need:
White Cake Mix
15 oz can of pumpkin puree (not pumpkin pie mix)
1 tsp cinnamon (you can also use pumpkin pie spice)
1/2 cup white chocolate chips
1/2 cup nuts of your choice (I used slivered almonds, YUM)

Preheat oven to 350 F.  This recipe should yield about 16 muffins.  Line  your muffin tin with liners and set aside.
In a mixing bowl combine all ingredients and mix until combined.  You could use your stand mixer, but it is so easy to mix up quickly by hand, don't create the extra dishes for yourself!  Well, unless you want to!  You will get a thick batter.
Divide mixture into the muffin pan and bake for 25-30 minutes.  When a toothpick inserted comes out with no wet batter they are done.

Make sure to cut one in half while still warm and add a pat of butter and drizzle of honey!  I might be an expert on this particular muffin!

Enjoy my friends and thank you for stopping by!  Make sure to check out the video as well!

Other Muffin Recipes You Might Love!

Banana Crumble Muffins
BLueberries and Cream Crunch Muffins
Cranberry Almond Muffins
Chocolate Covered Cherry Muffins

Pineapple Crisp

Now, hear me out.  I know many of you asked for NO BAKE summer desserts, and I promise you, they are coming.  This recipe, was loosely based on something one of my sisters ate.  As it turned out it was nothing like it but, a complete success anyway.  How can you ignore that?

I thought that pineapple in a crisp might be sort of perfection.  I am not a fruit lover, we all know this, but pineapple, is a food group of its own in my opinion.  I love pineapple.  Please don't skip the ice cream on top.  That was a request from my husband.  He says, you must have the ice cream, but if you don't, I won't tell, he won't know and then everything will be fine! This isn't an OVERLY sweet dessert, but it is just the perfect finish to a good BBQ, and is delicious served warm OR cold.

I sort of feel like I "crumble" things often lately but......  I just gotta have it.  I hope that you think so as well!

You can absolutely use fresh pineapple.  If you do that, just peel that baby down and chunk into maybe 1 inch chunks.  If you use fresh, you just one pineapple.  I used canned.  Why?  No reason, I had it in the pantry and just did.  I used a combination of chunk and crushed but, go with your gut friends.....you do you!

Here is what you will need:
20 oz. can of crushed pineapple, drained
20 oz. can of chunk pineapple, drained
2 T. cornstarch
pinch of salt

Preheat your oven to 350 degrees F.  Combine the pineapple and cornstarch together and set aside.

For your crumble you will need:
3/4 cup flour
1 cup brown sugar
1/2 cup slivered almonds
1/2 cup butter, melted or softened.

Using a fork or pastry cutter, combine all ingredients until you achieve a crumbly mess that will hold together if you squeeze some in your had.

In a 9x9 or similar sized casserole dish, (I used a round one, obviously) spray with nonstick spray.  Pour your pineapple mixture into the dish and even out.  Now place your crumble evenly on top.  Don't leave any bare spots, that drives me nutso!

Now, bake for 35-40 minutes until the top is golden and bubbly.  Let cool or serve hot, and for the love of the dish, do NOT forget the ice cream!

ENJOY!

Elegant Rice Pilaf

Ok let me start on a side note here.  I have been couponing as much as humanly possible lately.  I had my first shopping trip where they owed ME this weekend!  It was awesome!!  I was hoping for store wide applause, however, I am sad to report it never happened.  It's ok, in my mind the angels sang and people wanted my autograph.  I can live with the reality as long as my fantasy actually happens in my mind! hehe

 

I wonder what is more versatile than rice.  Maybe pasta.  But rice can be sweet or savory, eaten hot or cold.  Asian food, Italian food or good old American casserole food!  


I love rice, and I decided, though it likely isn't your traditional Thanksgiving fare, maybe someone would like a new dish, or to change things up a little.  I love rice pilaf and never found a great way to make it.  Pilaf actually means, 

"1. rice cooked in well-seasoned broth with onions or celery and usually poultry or game or shellfish and sometimes tomatoes" 

I tweaked a few things in my recipe, but the method is really all you need to know.  Toasting your rice gives it a nutty flavor, I add almonds to mine, and roast them ahead of time. I also add white wine, and don't we all know everything is better with wine?!  So pour a glass for yourself and then get your ingredients ready! 

Elegant Rice Pilaf

1 cup instant rice UNcooked

1/3 cup finely diced carrots  (could use celery)

1/4 cup finely minced or grated onion

1 1/2 tsp dried thyme

1/2 cup white wine

14 ounces chicken stock

1/4 cup slivered almonds

2 tbsp butter

My photo is minus the onions, so my husband would eat it!

2 tbsp parsley (fresh or dried, I had dried on hand)

In a medium sauce pan melt your butter, saute onions and carrots until onions are translucent.  Add in rice and stir constantly until they toast slightly.  Carefully add your wine OFF the heat, return to heat and simmer for 1-2 minutes. Add in chicken stock, thyme and salt and pepper to taste. 

Bring to a boil. 

Remove from heat, cover and let sit approx 10 minutes.  DO NOT remove lid!  When ready to serve, fluff with a fork and sprinkle in almonds.  Garnish with parsley and serve.

You will find, like many of my recipes, many ingredients are interchangeable. Carrots, celery, onions, green onions, finely chopped broccoli can all be added according to what you do or don't like.  You an change the nuts or omit them totally.  For a more Thanksgiving feel, maybe you want to add poultry seasoning in place just plain thyme.  

I hope you enjoy your rice pilaf, regardless of if it's part of a special dinner with your family or a huge Thanksgiving spread!

Your "rice is SO nice" chewannabe

Chris