Pumpkin Spice Muffins

I almost jumped for joy today when I spotted the return of Libby's 100% pure pumpkin puree in the baking aisle at Giant Eagle. I frantically jammed can after can in my cart and rushed home to make a big batch of muffins. Ah, fall is here. My favorite baking time of year.

- 3 cups all-purpose flour

- 2 cups sugar

- 2 tsp baking soda

- 1/2 tsp baking powder

- 2 1/2 tsp ground cinnamon

- 2 tsp ground nutmeg

- 1/2 tsp ground ginger

- 1/2 tsp ground cloves

- 1/2 tsp allspice

- 1 tsp salt

- 1 (15 ounce) can pumpkin puree

- 1 tsp vanilla

- 3 eggs

- 2/3 cup vegetable oil

Preheat oven to 350. Beat together pumpkin, vanilla, eggs and vegetable oil until smooth. In a seperate bowl, combine dry ingredients. (You could sift but I just use a small wire whisk until there are no clumps.) In batches, add flour mixture to pumpkin and stir until just combined. Add to muffin cups; bake for 18-20 minutes.

Makes 24 muffins. I did 1 dozen plain, then added raisins to the rest. Threw 6 of each in the freezer for quick breakfasts.

Totally Bitchin' Blondies

Did you know that Friday is National Blondie Day? You MUST make a pan of these to celebrate.

-1 1/2 sticks butter

-2 cups brown sugar

-2 eggs, beaten

-2 tbsp vanilla

-2 cups all-purpose flour

-1 tsp baking powder

-1/4 tsp baking soda

-1 tsp salt

-chocolate chips

Preheat oven to 350. Melt butter, mix with brown sugar until sugar begins to dissolve. Add beaten eggs and vanilla; mix until smooth. Mix flour, baking powder, baking soda and salt together with a fork until there are no lumps. (I NEVER sift... too much work. Do you?) Spray a 9x13 baking pan with cooking spray (I use Pam for Baking) . Add batter and smooth evenly into the pan. Top with chocolate chips (as many as you want!) and lightly press into the batter. Bake for about 35 minutes, until toothpick comes out clean.

Happy Cake

You guys know me. If my dessert doesn't have chocolate in it, it's not worth the calories. There are very few exceptions to this rule, but this cake is one of them. My mom makes this and I've been craving it lately. Perfect for Easter if you're looking for a dessert to serve.

1 (18.25 ounce) package yellow cake mix
3 egg whites
1 (11 oz) can mandarin orange segments
1 (8 oz) container frozen whipped topping, thawed
1 (20 oz) can crushed pineapple with juice
1 (3.5 oz) package instant vanilla pudding mix

Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan.

In a large bowl, combine cake mix, egg whites and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan.

Bake in the preheated oven for 30 to 32 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

To make the topping: In a large bowl, beat together whipped topping, drained pineapple and dry pudding mix until blended. Spread on cake.

**Update 04/09/09 -- This recipe has been corrected from what I originally posted. My mom was in FL all winter and didn't have her cookbooks. When I sent her the one with the oil, she said she thought it looked right. My sister corrected me. ;o) This cake is AMAZING, I hope you try it.