Pumpkin & Zucchini Muffin's

Pumpkin & Zucchini Muffin's

Oh you will love these muffin's! They are really easy to make and somewhat healthy ;)

Your home is going to smell fabulous and your family will love these!

You will need:

1 cup of freshly puree pumpkin *

1/2 cup of homemade applesauce** 

1/2 cup of shortening

1 teaspoon of maple extract or syrup

3 eggs

1 cup of sugar

1 cup of brown sugar

3 cups of all-purpose flour

1 teaspoon of baking soda

1/2 teaspoon of baking powder

1/2 teaspoon of salt

1/2 teaspoon of all spice

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 cup of raisins

1/3-1/2 of cup of pumpkin seeds

1 cup shredded zucchini (You could replace the zucchini by shredded carrots)

*( During the fall buy a couple pumpkins to turn them into purée and freeze them a head of time. If you don't have any pumpkin puree you can always buy some in a can at your local supermarket.)

**(If you don't have any homemade apple sauce, use a non-sweetened apple sauce from your supermarket)

How to:

Mix in sugar and shortening together and cream, add one egg at a time.  Incorperate pumpkin puree, applesauce, maple extract and mix well. In another bowl mix all dry ingredients together (flour, baking powder, baking soda cinnamon, nutmeg and all spices). Incorperate mixture into wet ingredients and mix. When batter is homogeneous, add raisins, pumpkin seeds and zucchinni and mix. Pour mixture into 12 cup muffin tin. All depending on the size you like your muffins, this recipe can make inbetween 18 to 24 muffins. I love big muffins, so I can make about 15-18 with this recipe. Cook at 350F for 25-30 minutes. 

Enjoy these sprumptuous muffins!  

Homemade Rosemary Artisan Bread

Homemade Rosemary Artisan Bread

Hey you guys!

Looking for something good to eat? You have to try this simple bread recipe. It's soooo GOOD! The best recipe ever :D

Here is what you need

3 cups of flour
1/2 tsp of active yeast
1 tsp of salt
11/2 tsp of rosemary
11/2 of warm water (around 95F)

How to:

Part 1

-Put all dry ingredients together and stir gently.
-Add water and stir all ingredients.
-Cover with saran wrap
- Let rest for 12 to 24 hours and let the magic happen
(I usually do mine in the afternoon or at supper time. I forget about it and come back to it in the morning).

Part 2

- Flour your board and let the mixture slowly fall onto your board. You can help it along gently.
-Pull the outter sides of your bread into the middle to make a ball. (No squishing the dough! There is no kneading needed ;) )
-Place back into your your bowl, cover and let rise a good 40-45 minutes.

-Heat oven at 450F
-Place a high edge casserole dish into the oven for a good 20-30 minutes.
-Once your casserole dish is hot, take out and brush olive oil onto your dish.
-Gently transfer your bread to the pot and cover with alluminum foil.
-Cook for 30 minutes covered
-Remove alluminum foil and cook for 15 minutes.

It's ready!! YUMMY!
Best wait 10-15 minutes before cutting into it

Enjoy! ;)

P.s. Can you see someone is peeping into the picture hihi
Jasper was hang out with me!