Member of

Breads and Desserts, Breakfast, Cupcakes & Muffins, Cuppylicious!

Pumpkin Muffcakes

Pumpkin Muffcake

Pumpkin Muffcake

1 3/4 c flour
1 1/2 c pumpkin puree
1 cup sugar
2 eggs
1/4 c oil
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp cinnamon
2 tsp baking powder
2 tsp ginger
1 tsp salt
1 tsp baking soda

Preheat oven to 350F.

Grease a muffin tin with soft or melted butter. Dust with sugar.

In a medium sized bowl, combine flour, spices, baking soda and baking powder, set aside.

Stir together sugar and oil until well blended. Add pumpkin puree and eggs. Mix until smooth. Add flour mixture and mix well, removing larger clumps, until mostly smooth.

Pour batter into greased muffin tin, and bake 30 minutes or until a toothpick inserted into the center of the closes muffin comes out clean.

I put some (soaked, drained) raisins in a handful of the muffins, and while it was good, it wasn’t as good as the muffin by itself. Slathered in butter was the way to go, but I still feel like it was missing something. Walnuts maybe?

Bread Loaves, Breads and Desserts, Breakfast, Cupcakes & Muffins, Cuppylicious!

Stacie’s Amish Friendship Bread

Friendship Bread

Friendship Bread and blueberry muffins

Total time:  30-60 minutes, plus 7-10 days.

Friendship bread is that chain-letter-bread that you divide with your neighbors and continue to reap the benefits from over and over again.  The concept is to take your starter, triple it, then share it with 2 people.  You bake with your share, and they bake with their share in 10 days.


3 tsp active dry yeast
1/4 cup warm water
1 cup all-purpose flour, sifted
1 cup white sugar
1 cup warm milk

In a large mixing bowl, dissolve yeast in warm water, 3-5 minutes.  Add remaining ingredients and mix well.  Scoop out 1 cup for each of your neighbors.  Keep the remaining for yourself.  Some people store them in ziplock bags, others in small plastic containers.  Either way you do it, this needs to be 3 separate starters. Store in the refrigerator 7-10 days.

For the next 7-10 days, either squeeze and massage your starter in its bag or stir it gently with a spoon, daily.

Day of Baking:

Frugal Fanny Style:
your starter dough
1 cup flour
1 cup milk
1 cup sugar

In a large mixing bowl, combine your starter, flour, milk, and sugar.  Mix well.  Scoop out two cups for two more starters for yourself.  Continue to Hungry Hippo Style.

OR skip this step and move straight on to

Hungry Hippo Style:
your starter dough
1 cup flour
1 egg
1/4 cup vegetable oil
1/4 cup sugar
1 tsp vanilla extract
3/4 tsp baking powder
1/2 tsp cinnamon
1/4 tsp baking soda
1/4 tsp salt
softened or melted butter
sugar for dusting

Preheat oven to 325F.

Grease a loaf pan or muffin tin with soft or melted butter.  Dust with sugar.

In a large mixing bowl, combine your starter and all the other ingredients.  Beat until well blended.  If you want to fold in fruit or other bread or muffin add-ins, now is the time to fold them in.  Pour batter into loaf pans or muffin cups.

Bake 22-25 minutes until dark golden brown.

Planning/Party Patsy Style:
Do Frugal Fanny Style except only scoop out one cup of new starter for yourself.  Double the ingredients in Hungry Hippo Style and make two loaves of bread or a loaf of bread and 12 muffins (pictured).  If you bake them side by side, increase bake time to 45-60 minutes.

Is Stacie Amish? Does Stacie have Amish friends?  Is it just the bread that’s Amish?  How about none of it.  Or let’s say yes to all of it, just for fun. It’s all Amish. Bring on the farm.

“Cuppy,” you ask, “what happened to the nice even numbers of 1 scoop this, 1 scoop that?!” I strangely found the original recipe too sweet. Yes, I thought something was too sweet. I blame La Niña.

Do you need to share this starter? No. Do you need to share the bread or muffins? No.

As of this post, I’ve used the same batter 4 times, and I have one in the refrigerator.

Breads and Desserts, Breakfast, Cupcakes & Muffins, Cuppylicious!

Apple Ginger Muffcakes

Apple Ginger Muffcakes

Apple Ginger Muffcakes

Total time:  40 minutes.

Original by Tried & Tasted’s Paper Chef September: Apple Ginger Cupcakes

Two apples, diced
1 stick of butter
3 inches fresh ginger root, minced
1 T cinnamon

1 1/2 c flour
1/4 c vegetable oil
1/4 c plain yogurt
1/4 c milk
1 eggs
3/4 c sugar
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp white distilled vinegar
1/2 tsp vanilla extract

Makes 12.

Preheat oven to 350F.

In a large nonstick frying pan, melt one stick of butter on medium-high heat.  Add ginger root and cook 3-5 minutes until slightly softened.  Stir in cinnamon and apples until well coated.  Turn off heat and set aside.

In a medium bowl, whisk together flour, salt and baking soda.  Set aside.  In a large mixing bowl, beat together egg and all wet ingredients.  Stir in sugar until well adapted (about 10 strokes).  Add dry mix and stir until just damp (about 40 strokes).  Fold in apples and ginger.

Bake 25-30 minutes or until a toothpick comes out mostly clean.

Bread Loaves, Breads and Desserts, Cupcakes & Muffins, Cuppylicious!

JB’s Cornbread



Total time:  Approximately 35 minutes.

I’m pretty sure he got it off a box somewhere…

dry ingredients:
1 cup cornmeal
1 cup all purpose flour
4 tsp baking power
1 tsp salt
1/4 cup sugar

1 cup milk, 1/2 stick melted butter, 2 eggs lightly beaten.

Preheat oven to 425F.

Mix dry ingredients thoroughly. (I like to add another 1-2 tsp sugar over the recipe to make it a little sweet, if you like cornbread like that.)
Pour in milk, melted butter and lightly beaten eggs.
Mix quickly but not till totally smooth, should be little lumps.

Pour in any pan or muffin tin that leaves a little room for them to expand.
Bake for 20-25 min or until slightly brown and crispy on top.

Cornbread with black bean soup shown here.