Food In Many Forms

It took nearly a month to get my hands on Chipotle Peppers in Adobo Sauce, and another month to find the time to bake. But finally, I have produced the most delicious Chipotle Pumpkin Muffins that are the perfect combination of spicy and sweet! I doubled the recipe to use the whole can of pumpkin, and I after baking up a dozen muffins, I poured the rest of the batter into a loaf pan. I also sprinkled some of the muffins with pumpkin seeds and crystallized ginger, just for fun.  Adapted from  http://morganmadeit.net/post/2011/02/25/Chipotle-Pumpkin-Muffins-with-Gluten-Free-Option.aspx Ingredients: 3/4 cup all purpose flour 3/4 cup whole wheat pastry flour 2 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp cloves 1/2 tsp salt 1 tsp baking soda 1/4 tsp baking powder 2/3 cup oil 1/3 cup milk 1/2 tsp vanilla 1 cup light brown sugar 2 eggs, slightly beaten 1 cup pureed pumpkin 1 chipotle pepper, chopped into a paste 2 Tbsp adobo sauce from the peppers In...

I just moved to Baltimore so naturally I had to break in my new kitchen with a little baking! A friend from University of Maryland gave me this recipe for Chocolate Muffins and they always turn out moist and delicious . Plus, they are full of vitamin A and fiber . I wonder what I'm having for breakfast tomorrow? Ingredients Duncan Hines Devil's food cake mix 15 oz can of pureed pumpkin 1/3 cup water Dark chocolate chips (optional) Directions Preheat oven to 350°F. Combine pumpkin, cake mix, chocolate chips (optional) and water. Grease 2 muffin tins and fill them half-way up with batter. Bake for 20-30 minutes or until a fork comes out clean. Allergens: Wheat, gluten, soy, milk