Tasty Tuesday: Pumpkin Cinnamon Chip Muffins

Oh my God, guys...it's FALL.

The leaves. The crisp breeze. Sweaters. Hot cider. Pumpkin-flavored EVERYTHING.

*swoon*

Speaking of pumpkin-flavored everything, to help you guys celebrate the most awesome of all the seasons (true story), I'm sharing one of my favorite recipes: Pumpkin Cinnamon Chip Muffins. They're delicious, they're super-duper easy...what's not to like?!

Pumpkin Cinnamon Chip Muffins
Makes 12 normal-sized muffins

Ingredients
1 can of pumpkin (not the pie mix, just pure pumpkin)*
1 box of white cake mix
1/2 bag of cinnamon chips

Directions
Preheat oven to 350 degrees. Scoop the pumpkin out of the can into a medium-large bowl. Pour the cake mix into the pumpkin and stir until wet and somewhat smooth. Fold in the cinnamon chips. Fill the muffin cups about 3/4 full. Bake in the oven for 15-19 minutes.

*You can also use a small pie pumpkin that has been steamed and mashed (13.5 oz). That's actually what I did this time around, and they turned out great, albeit a bit more moist than normal. Just make sure the mashed pumpkin is cooled off completely before adding the cinnamon chips, otherwise they will melt too early.

Anyone else have a favorite fall recipe to share? Any great fall decorating ideas?

Tasty Tuesday: Imitation Cheddar Bay Biscuits

I just found out recently that Red Lobster might be on the rocks. I honestly am not a huge fan of their food, but I loooooooooooove their Cheddar Bay Biscuits. Often I would go there just to buy the biscuits and bring them home to eat with whatever we made for dinner.

Earlier this year Brian took a bread baking class at Marcel's Culinary Experience in Glen Ellyn, Ill., which I bought him as a birthday gift.


I'll take a moment to let that fact sink in. Yes, my husband bakes. And he enjoys it. And I find it dead sexy. :)


One of the recipes he brought home from the class was for cheddar-chive drop biscuits. After I tried some, I looked at him in wild wonder and exclaimed,"These taste just like the Red Lobster biscuits....except these are healthier...and BETTER!"

Seriously. These biscuits are super-duper awesome, and are fairly easy to make. Don't they just look scrumptious? Om nom nom.

Full Disclosure: 
Brian made the biscuits. I made them look pretty and took the photos. We both ate them with some chili I made after a long day of DIY-ing and toddler wrangling. Recipe is courtesy of Marcel's Culinary Experience. If you're in the Chicago area and looking for quality cooking/baking classes, I highly recommend Marcel's!

To help all of you fellow Cheddar Bay Biscuit Lovers cope (maybe we should form a support group? The CBBL?) below is the recipe. Happy baking!


Cheddar-Chive Drop Biscuits (aka Imitation Cheddar Bay Biscuits)

Makes about 16 biscuits

2 cups all purpose flour
2 tablespoons of baking powder
1/2 teaspoon baking soda
1 tablespoon sugar
1/2 teaspoon salt
Pinch cayenne
6 tablespoons of cold, unsalted butter, cut into small pieces
8 oz. sharp cheddar cheese, coarsely grated
1 1/3 cups buttermilk
3 tablespoons of minced fresh chives

Place the flour, baking powder, baking soda, sugar, salt and cayenne into a food processor and pulse to blend. Add the butter and process until the mixture resembles coarse breadcrumbs. Add the cheese, buttermilk, and chives and pulse until the mixture just comes together - make sure to not over-process!

Preheat the oven to 450 degrees Fahrenheit and grease two baking sheets. Drop large tablespoons of dough onto the baking sheets, leaving about two inches between. Bake in preheated oven for 10-12 minutes, or until golden brown on top.


P.S. - this is not an official endorsement of Red Lobster or Marcel's Culinary Experience - these are my own personal thoughts and opinions only.