In the spirit of Thanksgiving, I wanted to do a quick post for all you foodies out there about a favorite food and recipe blog of mine.
I recently discovered the Bread & Honey food blog, a blog started by two foodies, Summer Allen-Gibson and Alicia Lynn Carrier. Both authors are young moms who love cooking food, creating new recipes, and sharing inspirational, and often times, funny stories surrounding the food. With the word “baker” tattooed across Summer’s fingers, you know the recipes must be pretty good.
With the upcoming holiday, I’m especially excited about this recipe for “Pumpkin chocolate chip cupcakes/muffins”. While they may not turn out looking quite as good as they do on the website, with a “light dusting of powdered sugar and a cool fall night”, I think they will hit the spot this Thanksgiving.
Happy Holidays and Bon Apetit!
Pumpkin Chocolate Chip Cupcakes: From Summer at Bread & Honey:
1 cup canned pumpkin puree
1/3 cup vegetable or canola oil
1 cup granulated sugar
1/4 cup soy milk
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2-3/4 cup chocolate chips
Preheat oven to 350 degrees F. Line muffin pan with cupcake liners.
In a medium bowl, stir together the pumpkin, oil, sugar, soy milk, and
vanilla. Sift in the flour, baking powder, baking soda, cinnamon, and
salt. Stir together with a fork- don’t use an electric mixer, as it
will make the batter gummy. Once well combined, fold in the chocolate
Fill liners two-thirds full and bake for 22 to 25 minutes. Transfer to
a wire rack. Dust with powdered sugar once cool.