Pumpkin Muffins(Easy)

 Easy Pumpkin Muffins **

1 1/2 cups All Purpose Flour

1 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1/2 teaspoon Salt

1 - 2 teaspoons pumpkin spice(any combination of the following with cinnamon being the most or only one if necessary - cinnamon, nutmeg, cloves, ginger.

2 eggs

1/3 cup oil

2 cups pumpkin puree

1 1/4 cups brown sugar(I used 7/8 cup)

Cinnamon sugar to sprinkle on top before baking.

Bake at 350 F for 22 to 25 minutes, or until a toothpick in the center returns clean.

**I found the recipe on google, but lost it just as I was finishing mixing all the ingredients together, so make up your own way of mixing it as you would any other muffin.  Makes 12 large muffins. My recollection is that the recipe called for 2 dozen muffins(they would have been very small). I did 3 recipes and got 2 dozen muffins, but then I did just one recipe, and they were a nice size muffin.

Calamondin(mini ornamental orange) Curd by Gerry & Rosemary Okimi

 

Calamondin Curd (Small‑Batch, Smooth & Tangy)

Makes: ~1 cup

Ingredients

• 2 large eggs
• ½ cup sugar
• ½ cup calamondin juice (usually 12–20 fruits) (I did not juice them, but removed the seeds and then whizzed them in the blender until it was smooth).
• 4 tbsp butter, cut into small cubes
• Pinch of salt
• Optional: zest from 4–6 calamondins (adds deeper citrus aroma)

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Instructions

1. Prepare the calamondins

• Halve the fruits and squeeze out the juice.
• Strain to remove seeds.
• If using zest, finely grate before juicing.

2. Whisk the base

In a small saucepan or double boiler(off heat), whisk together:

• Eggs
• Sugar
• Calamondin juice
• Salt
• Optional zest

Whisk until smooth.

3. Cook gently

• Place the saucepan over medium‑low heat.
• Stir constantly with a silicone spatula or whisk.
• After 5–8 minutes, the mixture will thicken enough to coat the back of a spoon.
  • Do not let it boil — that can scramble the eggs.

4. Add the butter

• Remove from heat.
• Add butter cubes and stir until fully melted and the curd becomes glossy.

5. Strain (optional but recommended)

• Pour through a fine mesh sieve into a clean bowl or jar.
• This removes zest bits and ensures a silky texture.

6. Chill

• Press plastic wrap directly onto the surface to prevent a skin.
• Refrigerate at least 2 hours.
• It thickens beautifully as it cools.

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How to Use It

• Spread on toast, scones, or muffins
• Fill cupcakes, tarts, or crepes
• Swirl into yogurt
• Spoon over cheesecake or ice cream
• Mix into whipped cream for a citrus mousse

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Adjusted Ingredients for ¾ Cup Calamondin Juice

Multiply everything by 1.5

Original Amount	×1.5	New Amount
2 large eggs	1.5	3 large eggs
½ cup sugar	1.5	¾ cup sugar
½ cup calamondin juice	1.5	¾ cup calamondin juice
4 tbsp butter	1.5	6 tbsp butter
Pinch of salt	—	Slightly larger pinch
Zest from 4–6 fruits	1.5	Zest from 6–9 fruits

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Final Ingredient List (Ready to Use)

• 3 large eggs**
• ¾ cup sugar
• ¾ cup calamondin juice (about 18–30 fruits)
• 6 tbsp butter, cut into cubes
• Pinch of salt (a generous pinch is fine)
• Optional: zest from 6–9 calamondins

      **See note below

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NOTE: I wanted to add some zest, but I did not want to grate it, so I put it in the blender with a little water to get finely chopped/liquefied to add the extra flavour. That increased my liquid by i/2 a cup.  I didn't change any other ingredients, but it was taking longer to thicken than I thought it should, so I beat up another egg and slowly stirred it in.  Then it was perfect.

Rule:1 egg for every 1/2 cup of liquid. Otherwise, the other ingredients were perfect for the flavour.  I found that before I added the liquified zest, the mixture was quite acid. Not unpleasant, but definitely acid.  When I added the zest, it really softened the acid tones so they were muted and the result was very nice.

ENJOY

We are definitely enjoying the small batch that I made, and are considering trying some other fruit curds, though with more readily available fruit. 

Easy pumpkin cake

 Ingredients You’ll Need

For the cake:

1/2 cup (1 stick) unsalted butter, softened

1 1/2 cups granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 (15-ounce) can pumpkin puree

1 3/4 cups all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

For the cream cheese frosting:

8 ounces cream cheese, softened

1/4 cup (1/2 stick) unsalted butter, softened

2 cups powdered sugar

1/2 teaspoon vanilla extract

Pinch of salt

Ground cinnamon for topping

Step-By-Step Instructions

Preparing Your Baking Pan

Begin by preheating your oven to 350 degrees Fahrenheit. While the oven heats, prepare a 9-by-13-inch baking pan by lining it with parchment paper. This step is crucial for easy cake removal. Grease both the baking pan and the parchment paper with cooking spray. Greasing between the baking dish and parchment ensures that your parchment adheres properly and stays in place when you pour the batter.

Mixing Dry Ingredients

In a medium bowl, combine all your dry ingredients. Whisk together the flour, cinnamon, salt, baking powder, baking soda, nutmeg, and ginger until everything is evenly distributed. This pre-mixing ensures that the leavening agents and spices distribute evenly throughout your cake, guaranteeing consistent flavor and texture in every bite. Set this mixture aside.

Creaming Butter and Sugar

Using either a hand mixer or a stand mixer, beat the softened butter and granulated sugar together. Continue mixing until the mixture becomes light, fluffy, and pale in color. This process, known as creaming, typically takes about 2 to 3 minutes. During this stage, you’re incorporating air into the batter, which helps the cake rise properly and achieve a tender crumb.

Adding Eggs

Add the eggs one at a time to your creamed butter and sugar mixture. After adding each egg, beat well to ensure it’s thoroughly incorporated before adding the next one. Make sure to scrape down the sides of the bowl frequently as you work. This ensures that all ingredients are evenly combined and prevents any egg from sneaking unincorporated into your batter.

Incorporating Wet Ingredients

Add the vanilla extract and pumpkin puree to your mixture and beat until everything is well combined. At this point, your wet ingredients are ready. The pumpkin puree not only adds moisture and subtle sweetness but also contributes to the cake’s distinctive flavor and beautiful color.

Combining Wet and Dry Ingredients

Add the dry ingredient mixture to the wet ingredients and mix until everything is just combined. Be careful not to overmix at this stage. Overmixing develops too much gluten, which can result in a dense, tough cake. Mix only until you no longer see dry streaks of flour in the batter.

Preparing the Batter

Pour your finished batter into the prepared baking pan and smooth the top with a spatula. Ensuring an even layer helps the cake bake uniformly. The batter should spread easily and create a level surface.

Baking the Cake

Place the pan in the preheated 350-degree oven and bake until a toothpick inserted in the middle comes out clean. For most ovens, this typically takes about 30 minutes. However, baking times can vary depending on your specific oven. If you’re using a glass baking dish, the cake might need an additional 5 minutes since glass heats differently than metal pans. The cake is done when the toothpick emerges clean and the edges begin to peel away slightly from the pan.

Cooling Your Cake

Remove the cake from the oven and allow it to cool completely. This is an important step that shouldn’t be rushed. Let the cake cool in the pan first, then lift it out using the parchment paper to transfer it to a serving platter or cutting board. Cooling completely ensures that the frosting won’t melt when applied.

Making the Cream Cheese Frosting

Preparing Your Frosting Ingredients

While your cake cools, prepare the frosting. Using a hand mixer or stand mixer, beat the softened cream cheese and butter together until the mixture is smooth and well combined. The softness of these ingredients is crucial—cold cream cheese and butter will be difficult to mix and can result in a lumpy frosting.

Adding Powdered Sugar

Gradually add the powdered sugar to the cream cheese and butter mixture. Beat until no lumps remain. This step creates the smooth, spreadable consistency that makes cream cheese frosting so irresistible. If you add the powdered sugar too quickly, it can create a cloud of sugar, so add it gradually while mixing.

Finishing Touches

Add the vanilla extract and a pinch of salt. The salt enhances the flavor of the frosting and balances the sweetness. Beat everything together until the frosting is light, fluffy, and ready to spread.

Frosting and Serving

Once your cake has cooled completely, transfer it to your serving platter or cutting board. Using an offset spatula, spread the cream cheese frosting evenly over the top of the cake. Sprinkle the top generously with ground cinnamon for both visual appeal and an extra hint of warm spice flavor.

Slice and serve your pumpkin cake immediately, or store it in an airtight container in the refrigerator for up to 4 days. The cake actually tastes even better the next day as the flavors have time to meld together.

No Bake Peanut Butter Cheesecake Balls

No-Bake Peanut Butter Cheesecake Balls

Ingredients:

1. 1 cup cream cheese, softened

2. 1/2 cup peanut butter

3. 1/4 cup powdered sugar

4. 1 tsp vanilla extract

5. 1 cup graham cracker crumbs

6. 1/2 cup chocolate chips, melted

Instructions:

1. Mix the filling: Combine cream cheese, peanut butter, powdered sugar, and vanilla extract in a bowl. Mix until smooth.

2. Add graham cracker crumbs: Mix in the graham cracker crumbs until well combined.

3. Shape into balls: Scoop out about 1 tablespoon of the mixture and roll it into a smooth ball between your palms. Place the shaped balls on a parchment-lined tray.

4. Chill the balls: Refrigerate the balls for 15-20 minutes to firm up.

5. Melt the chocolate: In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each interval, until smooth and glossy.

6. Coat the balls: Dip each chilled cheesecake ball into the melted chocolate, ensuring it's fully coated. Let any excess chocolate drip off.

7. Add toppings (optional): Sprinkle with crushed peanuts, sprinkles, or other toppings while the chocolate is still wet.

8. Chill and set: Refrigerate the coated balls for 15-20 minutes, or until the chocolate has hardened.

9. Serve: Store in an airtight container in the fridge and enjoy chilled.

Tips and Variations:

- To add crunch, mix crushed pretzels or graham crackers into the filling.

- For a spicy kick, add a pinch of cinnamon or cayenne pepper to the filling.

- Drizzle melted white chocolate over the chocolate coating for a decorative touch.

- Use gluten-free graham crackers or cookies for a gluten-free option.

- Substitute plant-based cream cheese, peanut butter, and dairy-free chocolate for a vegan-friendly treat.

Mujaddara(Rice, lentils, Carmelized onions)

 Ingredients

6 tablespoons (90 ml) extra-virgin olive oil, divided

5 medium yellow onions (40 ounces; 1.13 kg), thinly sliced (see notes)

4 3/4 teaspoons (about 14 g) Diamond Crystal kosher salt, divided; for table salt, use half as much by volume or the same weight

1 1/2 cups brown lentils (10 1/2 ounces; 300 g), picked over and rinsed

5 3/4 cups (650 ml) water, divided

4 1/4 teaspoons (about 11 g) ground cumin

1/2 teaspoon freshly ground black pepper

1 3/4 cups medium-grain rice (12 ounces; 350 g), rinsed until water runs clear (see notes)

For Serving:

Salata falahiyeh (farmer's salad), optional

1 container (6 oz) plain whole milk yogurt, optional

Directions

For the Onions: In a large stainless steel sauté pan, heat 4 tablespoons (60 ml) olive oil over medium-high heat until shimmering. Add onions and cook, stirring every 2 to 3 minutes and scraping the bottom with a wooden spoon as needed, until they have softened, collapsed significantly in volume, and are just beginning to turn golden, about 12 minutes (pan will appear very overcrowded at the beginning).

Reduce heat to medium and continue cooking, stirring and scraping bottom of pan every 1 to 2 minutes, until onions are fully softened and lightly golden, about 8 minutes. Off heat, transfer about 3/4 cup (150 g) onions to a small bowl and set aside.

Sprinkle 1/2 teaspoon kosher salt over the remaining onions in pan and return to medium heat. Cook, stirring and scraping bottom of pan every 1 to 2 minutes, until onions are deep golden brown, about 10 minutes. Reduce heat to medium-low, and continue cooking, stirring and scraping bottom of pan every 2 minutes, until deeply caramelized with some darker edges and a few lightly crisped bits, about 10 minutes (some onions may brown more deeply than others; this is expected and adds welcome flavor and texture to the final dish). Set aside.

For the Lentils and Rice: While onions caramelize, in a large pot, add lentils, 3 cups (720 ml) water, and 1 teaspoon kosher salt. Bring lentil mixture to a boil over medium-high heat. Lower heat to a simmer and cook, stirring occasionally, until lentils are almost fully tender, 18 to 20 minutes. Drain well in a colander or fine-mesh strainer; set aside. Wipe pot dry using a kitchen towel or paper towels.

Strained cooked lentils in a mesh strainer over a sink or pot ingredient preparation step for Mujaddara recipe

Add remaining 2 tablespoons (30 ml) oil to now-empty pot and heat over medium heat until shimmering. Add reserved lightly golden onions, cumin, and pepper, and cook until fragrant, about 30 seconds. Add rice, 2 3/4 cups (650 ml) water, reserved lentils, and remaining 3 1/4 teaspoons kosher salt. Bring mixture to a simmer, reduce heat to medium-low and cook, covered, until rice is tender and liquid is absorbed, about 18 minutes. Let rice and lentils rest off-heat for about 10 minutes. Gently fluff with two forks or wooden spoons. Keep covered until ready to serve.

Onions and spices cooking in a large pot on a stovetop

To Serve: Transfer mujaddara to a large serving platter, top with reserved caramelized onions. Serve with salata falahiyeh (farmer's salad) and yogurt on the side, if desired.

Plated dish of mujaddara with sides of yogurt and chopped vegetable salad

Asian Peppersteak

 Asian Peppersteak

Ingredients

1/2 cup reduced-sodium soy sauce

1/4 cup rice wine vinegar

3 Tbsp. packed light brown sugar

2 Tbsp. cornstarch

2 Tbsp. vegetable oil, divided

Kosher salt

Freshly ground black pepper

1 lb. flank steak, thinly sliced against the grain

1 green bell pepper, seeds and ribs removed, thinly sliced

1 red bell pepper, seeds and ribs removed, thinly sliced

3 cloves garlic, finely chopped

1 Tbsp. finely chopped peeled ginger

Cooked white rice, for serving

Step 1

In a medium bowl, whisk soy sauce, vinegar, brown sugar, and cornstarch until combined.

Step 2

In a large skillet over high heat, heat 1 tablespoon oil. Working in batches, add steak; season with salt and pepper. Cook, turning occasionally, until browned on all sides, about 8 minutes total. Transfer steak to a plate.

Step 3

In same skillet over medium heat, heat remaining 1 tablespoon oil. Cook bell peppers, stirring occasionally, until softened, about 5 minutes. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute more. Return beef to skillet and add sauce; season with salt and pepper, if needed. Cook, stirring, until sauce is glossy, about 2 minutes more.

Tomato Choka(Trinidad)

 

Ingredients

• ▢8 - 10 large tomatoes
• ▢1 small onion sliced finely
• ▢4 garlic cloves chopped
• ▢Scotch bonnet deseeded
• ▢½ teaspoon black pepper optional
• ▢1 teaspoon pink salt
• ▢4 tablespoon of coconut oil melted

Instructions

• Wash and blot the tomatoes dry.
• Grab a baking tray or cookie sheet and cover with aluminium foil.
• Place the tomatoes evenly spaced out on the tray and broil/grill for 10 minutes or until the skin is charred and splits.
• While the tomatoes are being broiled/grilled, place 2 of the garlic cloves into a pestle and mortar (use a masher/blender if you don't have one) along with the skin of the scotch bonnet and pink salt.
• Mash into a smooth paste and set aside.
• Once the tomatoes have cooled down enough, peel off the skin so the pulp is left and place the tomatoes along with the garlic/pepper/salt paste in a medium sized bowl.
• Use the pestle/masher/fork to breakdown the tomatoes.
• Add the coconut oil to a frying pan (or kalcul) on medium-high heat and saute the onion and garlic until slightly golden.
• Chunkay (drizzle over) the oil with the onion and garlic onto the tomato mixture and stir in the black pepper.
• Serve accordingly