Food Flight

An aviator's culinary adventures

Pumpkin Muffin Showdown October 25, 2009

Filed under: Bread,Dessert — flyingbubble @ 7:30 pm
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The Chocolate Brownie muffins I posted earlier gave me the idea to try making pumpkin muffins.  I wasn’t sure how they would turn out since the brownie muffins don’t really taste like pumpkin.  I bought a spice cake mix and a white cake mix so I could see which gives a stronger pumpkin flavor.  While perusing the baking aisle I noticed a package of squeeze-on cream cheese frosting so I picked that up as well knowing it would be the perfect complement to my pumpkin muffins.  I’m not going to repost the recipe, its the exact same steps as the brownie muffins, just using different cake mixes.  They both came out wonderfully! The white cake pumpkin muffin seemed fluffier but that could be because they were more recently “fresh from the oven”.  When I did the taste test the white cake muffins were still warm and the frosting melted all over, while the spice cake muffins were cooled.  They’re both great combinations I think its just a matter of preference, pumpkin purest vs. pumpkin spice.  What do you think?  After my roommates try both I’ll post their opinions.  I’m torn, I love the texture of the plain pumpkin but its hard to beat the complex flavor symphony of a pumpkin spice.  (Especially when you add cream cheese frosting!).  Here are the photos in case you’re not already salivating from my detailed descriptions.

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Brownie Muffins

Filed under: Bread,Dessert — flyingbubble @ 1:28 pm
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These muffins are definitely not a member of the “brownie” family so don’t let the name deceive you.  My definition of a brownie demands a moist chewy fudgy-ness that is not found in this muffin recipe.  As long as you approach these chocolatey bread puffs with an open mind, they are really awesome.  Another great quality of this recipe is simplicity! Two ingredients! Never thought you hear that about a baking recipe huh?!  Well its not entirely true since one of the ingredients is a boxed cake mix.  I don’t have much else to say about the muffins.  I definitely recommend trying them, they’re super easy and tasty.  I plan to try them again with a different cake mix so I’ll post that and let you know how it goes.  Sometimes experimenting with my own ideas doesn’t work out so well. 🙂

PS. This is also from my Hungry Girl cookbook.

“Yum Yum Brownie Muffins”  (yes thats seriously what they called it)

INGREDIENTS

1 box devil’s food cake mix (about 18 ounces)

One 15-ounce can pure pumpkin

DIRECTIONS

Preheat oven to 400 degrees.  Mix the two ingredients together.  Don’t add anything else that may be mentioned on the box, like eggs, oil or water.  The mixture will be very thick, so you might be tempted to add in other things to make the batter smoother. Do NOT do this!  Place batter into a 12-cup muffin pan lined with baking cups or sprayed with nonstick spray.  Place pan in the oven and bake for 20 minutes.  MAKES 12 SERVINGS.

PER SERVING: 181 calories, 3.5g fat, 357mg sodium, 37g carbs, 2g fiber, 20g sugars, 2g protein.

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They’re Little Cakes! September 26, 2009

Filed under: Dessert — flyingbubble @ 12:14 am
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I made two kinds of cupcakes last night.  Sometimes when that muffin pan is staring you in the face you just have to surrender.  Fortunately for my health, I had a cookbook on hand with a healthy spin on these cute little desserts (btw, desserts has two S’s because everyone wants seconds).  I chose two recipes from the book because I couldn’t decide on one, and these were the two that would require the least amount of grocery shopping.  That’s the real reason, but my cover story is that I wanted one to represent summer which is sadly leaving us and one to represent the coming fall season.  The summer cupcake is Pina Colada and the fall cupcake is of course PUMPKIN!! (my favorite part of fall).  As the cookbook named it “iced ‘n spiced pumpkin puddin’ cupcakes”. These recipes were ridiculously easy to make. I made both in the same night in barely any time. Here are the recipes:

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Iced n Spiced Pumpkin Puddin Cupcakes

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cupcakes:

2 cups moist-style spice cake mix (1/2 an 18.25 oz)

1 cup canned pure pumpkin

1/3 cup fat free liquid egg substitute

1/8 tsp salt

frosting:

1/2 cup plus 1 Tbsp Cool Whip Free, thawed

2 tablespoons Splenda (granulated)

2 tablespoons fat free cream cheese, room temp

1 Tbsp canned pure pumpkin

1 tsp sugar-free, fat free vanilla instant pudding mix

1/8 tsp cinnamon

Directions: Preheat oven to 350.  In a medium mixing bowl, combine all of the frosting ingredients, stirring until well mixed.  Refrigerate until cupcakes are ready to be frosted.  In a large mixing bowl, combine all of the cupcake ingredients with 1/2 cup water.  Mix until blended.  Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray.  Evenly distribute cake mixture among the cups.  Bake in the oven for about 15 minutes, until a toothpick inserted into the center of a cupcake comes out clean.  Cool cupcakes completely, and evenly distribute frosting among the tops. Yum!

Makes 12 servings

Per serving (1 frosted cupcake): 112 calories, 1.75g fat, 200mg sodium, 22g carbs, 0.5g fiber, 12g sugars, 2g protein.

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Pina Colada Cupcakes

cupcakes:

2 cups moist-style yellow cake mix (1/2 of an 18.25oz)

1 1/2 8 oz cans crushed pineapple in juice (not drained)

1/2 teaspoon coconut extract

Frosting:

4 oz canned crushed pineapple in juice (drained)

1 Jell-O Sugar Free Vanilla Pudding Snack

1 1/2  tablespoons fat-free cream cheese, room temp

1/8 teaspoon coconut extract

1 no-calorie sweetener packet

Directions: Preheat oven to 350 degrees.  In a medium mixing bowl, combine all frosting ingredients and mix until blended. Refrigerate until cupcakes are ready to be frosted.  In a large mixing bowl, combine cake mix with undrained pineapple.  Add coconut extract and mix until thoroughly blended.  Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray.  Evenly distribute cake mixture among the cups.  Bake in the oven for about 20 minutes, until a toothpick inserted into the center of a cupcake comes out clean.  Allow cupcakes to cool completely, then evenly distribute frosting over the tops.  Refrigerate until ready to serve.  Time for a cake-tastic, tropical fiesta!

Makes 12 servings

PER SERVING (1 frosted cupcake): 115 calories, 1.75g fat, 171mg sodium, 23g carbs, <0.5g fiber, 13.5g sugars, 1g protein

 

First True Failure September 17, 2009

Filed under: Dessert — flyingbubble @ 8:13 am
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“Marshmallow Fudge Mania”

I attempted to create another low calorie recipe from Hungry Girl 200 under 200. However I didn’t follow the recipe exactly and the result was rather disappointing.  As shown here:

failedfudge

I was supposed to use a square 9×9 pan but I baked it in a 8″ round pan so the final result was only “fudge-like” on the bottom half.  I also used Marshmallow fluff instead of Marshmallow creme… I don’t know what effect that had if any.  The fudge was okay but it tasted strongly like pumpkin which I suspect is because it wasn’t cooked enough. The bottom layer that seemed to have the right consistancy did not have an overwhelming pumpkin flavor.  This recipe is going to go on my list of things to try again when I have the right pan haha.

Here’s the recipe:

One 18.3 ounce box Betty Crocker Fudge Brownies Traditional Chewy Brownie Mix

2 cups canned pure pumpkin

1/2 cup Jet-Puffed Marshmallow Creme, room temperature, divided

2 tablespoons Hershey’s Lite chocolate syrup

DIRECTIONS: Preheat oven to 350 degrees.

In a large mixing bowl, combine pumpkin with brownie mix and stir until smooth.  Add chocolate syrup and stir until blended. Batter will be very thick, but don’t add anything else!

Spray a square baking pan (9in by 9in is best) with nonstick spray. Spread half the batter into the pan.  Spoon half of the marshmellow creme on top and use a knife to swirl it around the top of the batter.

Spread the remaining brownie batter evenly over the top.  Then spoon the rest of the marshmallow creme on top and again use a knife to swirl it around.

Bake in the oven for 35 minutes.  Batter will remain very thick and fudgy and it should look undercooked.

Allow fudge to cool, then cover pan with foil and refrigerate for at least 2 hours.  Cut into thirty-six squares.  Then get ready for a fudge  frenzy!

PER SERVING (1 piece): 66 calories, .5g fat, 51mg sodium, 14.5 carbs, 0.75g fiber, 9.5g sugars, 0.5g protein