In Season now - POMEGRANATE

Oh wow... How good does that look. I feel in love with Pomegranates about a year ago, and now that they are back in Season, you know I'll be stocking up! Anyone have any good recipes to try? They are good alone, but I'd love to mix it up a bit!

Super Easy - Superbowl Food

I love peanut butter and chocolate... It's better than anything... Almost better than Bailey. So when I came across this recipe, I had to share it!

Easy Peanut Butter Cups

From Everyday Food
Ingredients
4 ounces white chocolate, chopped

1/2 cup smooth peanut butter

12 ounces semisweet or bittersweet chocolate, chopped

2 tablespoons unsalted roasted peanuts, chopped

Directions:

Line two 12-cup mini muffin pans with paper liners; set aside.
In a microwave-safe bowl, combine white chocolate and peanut butter. Microwave, until almost melted, 1 to 1 1/2 minutes, stirring halfway through. Set aside to cool slightly.
Meanwhile, place semisweet chocolate in another microwave-safe bowl. Microwave, stirring once or twice, until almost melted, 2 to 3 minutes.
Dividing evenly, use a spoon to layer semisweet chocolate and peanut-butter mixture into liners, beginning and ending with chocolate; sprinkle with peanuts.
Place muffin pans in freezer until peanut butter cups are firm, about 15 minutes. Bring to room temperature before serving.
Makes 24.

Yummy Yummy... Fall time baking

I'm sorry, but there's nothing better than pumpkin recipes... especially in the fall time... I LOVE THEM... So in honor of Pumpkin I'm going to be posting a TON of recipes with Pumpkin in them... Yummyyy!

Today's Recipe is: Pumpkin Cheesecake!

We're mixing the classic cheesecake with a bit of pumpkin pie... The great taste of a pumpkin pie, but with that added rich, smooth texture only found in cheesecakes.

Let's Get Started:

Preheat the over to 350 degrees

Here's what you need for the Crust:
1 1/2 Cup graham cracker crumbs
(substitue 1/2 cup graham crackers for ground ginger cookies, for an added kick)
1 1/2 Tablespoons Sugar
5 tablespoons unsalted butter; melted

In a medium-large size bowl combine graham cracker crumbs, sugar, and butter. Once everything is well mixed, press the mix into the bottom of a greased 8 inch spring form pan. Cover and refrigerate for 30 minutes.

Here's what you need for the Cheesecake:
1/2 teaspoon ground cinnamon
1/4 teasppon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
2/3 cup brown sugar
1/4 teaspoon salt
16 oz cream cheese - must be room temperature!
3 large eggs
1 1/2 teaspoons vanilla extract
1 cup pumpkin puree

In a small bowl combined dry ingredients. In a seperate bowl mix the cream cheese until smooth. Gradually add sugar/spice mixture and beat until smooth. Add eggs one at a time beating well after each. Add pumpkin and vanilla extract.

Pour Filling over crust. Bake cheesecake for 30 minutes and reduce temperate to 325 and continue to back for an additional 10-20 minutes.

Here's what you need for the topping:
1 cup Whipping Cream
3 tablespoons Sour Cream
3 tablespoons brown sugar
1 tablespoon Bourbon (I recommend the good stuff)

In a large bowl, whip cream, sour cream, and brown sugar until combined. Stir in bourbon, and whip until light peaks are formed.

Once you've tried this recipe, send me in photos! I'd love to see how yours turn out, and I'll post them here!


Photo Credit: ebi debi's flickr

Contest Alert - Shake Yo' Pom Pom!!

Get your Pomegranates ready... I honestly can't remember the last time I had a Pomegranate so this will be lovely... and the prizes just up the ante!


Via No One Puts Cupcake In a Corner

"POM Wonderful is sponsoring a bloggers recipe contest using fresh Pomegranates and other POM Wonderful products. The contest runs from now through the end of November and offers an ultimate prize of $5K and a roll as featured blogger on the POM Wonderful site for one year. Think you got a pomacuppy in ya - they've had their eye on the IronCupcake Challenge, so if you enter, be sure you tell them who you are. Visit the contest site or check out the rules for more information. I know I am!
SPECIAL OFFER: To get a coupon for a free POM Wonderful product; in the comment section below, tell me the most creative way you would open a Pomegranate if you didn't have a knife..."

Photo Credit: blindguarding420's Flickr

Recipe: Spiced Pumpkin Cupcakes

Makes: 36 Preparation time: 20 minutes Total time: 1 hour (plus decorating time) These cupcakes have a moist texture and warm spice They freeze well.

2 2/3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 teaspoon salt
2/3 cup chopped walnuts
1 cup raisins
1 can (15 ounces) solid-packed pumpkin (about 1 3/4 cups)
1 cup granulated sugar
1 cup dark brown sugar
1 cup canola oil
4 eggs

Preheat oven to 350 degrees. Line 3 standard muffin tins with paper liners. In a large mixing bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Add the walnuts and raisins and gently toss with the flour mixture. This will help prevent the nuts and raisins from sinking to the bottom.

In a separate large mixing bowl, whisk together the pumpkin, sugars and oil. Add the eggs one at a time, whisking well after each addition. Add the flour mixture in three batches, stirring with a wooden spoon just until combined.

Fill muffin cups about three-fourths full. Bake until the cupcakes are golden brown and a wooden pick inserted in the center comes out clean, about 20-25 minutes. Cool on a wire rack for 10 minutes, then remove cupcakes from pans and cool completely.
Frost and decorate.

Cook's note: If desired, substitute 1/2 teaspoon pumpkin pie spice for the nutmeg and cloves.

Adapted from Williams-Sonoma & Detroit Free Press

Photo Credit: St. Cupcake