Monthly Archives: January 2015

Pecan-Pumpkin Drops with Sriracha-Honey Butter

What is it about winter that makes baking so appealing? By the time the holidays roll around, I’m dying to start cookie baking. And even though that is all done with now and our lives are back to normal, baking is still appealing. Is it because of the weather? When it’s warm out, we don’t want to stay in the house, let alone to do something that requires turning on the oven. But in the winter, it just feels so right. Is it nesting? These Pecan-Pumpkin Drops didn’t require me hitting the grocery store for ingredients and neither did the Sriracha-Honey Butter I smeared on them! This combination of recipes was easy and didn’t require me going out in the cold for anything!

Pumpkin and pecans, along with a little nutmeg, make up the primary flavors in these petite little muffins which are a perfect on their own or as an accompaniment to your winter meal. Served warm with a little butter or cream cheese would be oh-so-lovely but the sriracha-honey butter I smeared mine with gave these muffins another jolt. The sweet and spicy butter blended with the mellow pumpkin makes for a flavorful melt-in-your-mouth combo. Eat these muffins, and the butter, however you like. Just make them. Both. And stay warm!

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Preheat oven to 425°F. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, baking soda, salt, and nutmeg in a bowl, stirring with a whisk; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

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Combine pumpkin and buttermilk in a bowl, stirring with a whisk.

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Add pumpkin mixture and chopped pecans to flour mixture, stirring just until combined.

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Drop batter in mounds of about 1/3-cupfuls onto a baking sheet coated with cooking spray.

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Bake at 425° for 14 minutes or until golden. Remove from baking sheet; cool 5 minutes on a wire rack. Serve warm.

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For the Sriracha-Honey Butter, combine butter, Sriracha, and honey in a bowl.

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Chill until ready to serve.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Sources:

  • Muffins: Cooking Light magazine
  • Butter: Everyday with Rachael Ray magazine

Sesame Teriyaki Wings

Happy New Year all! Anyone eat wings over the holidays? I’ve been eating chicken for a long time now but this whole time, I’ve refused to eat chicken on the bone. People know this about me. The bones, the gristle, the skin. No thanks! Then, when I was in Toronto for work a few months ago, my co-workers ordered wings at a restaurant and I didn’t speak up. I hesitantly tried the wings and decided, surprisingly, that they were great. I’ve been on a chicken wing kick ever since. In fact, I find myself craving them. So I decided I was ready to buy some frozen chicken wings and make these Sesame Teriyaki Wings myself.

Cooked chicken wings (I followed the package directions) are tossed in a mixture of teriyaki sauce, rice vinegar, brown sugar, and sesame oil and sprinkled with toasted sesame seeds. Sure, these aren’t your typical wings, no buffalo sauce or blue cheese in sight, but if you like Asian-flavors like I do, you won’t mind. As these wings cooked, I saw things I didn’t want to see so by the time they came out, my appetite was lost. While I’m clearly not ready to be making chicken on the bone at home, the sesame teriyaki sauce is great with a salty sweetness that I love from Asian flavors. If someone else prepared these for me in a restaurant, I’d love them. But, next time I think I’ll make this sauce for boneless chicken wings. Lesson learned.

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In large bowl, whisk together teriyaki sauce, rice vinegar, dark brown sugar, and toasted sesame oil.

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Toss sauce with cooked wings and sesame seeds.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Like It

Source: Good Housekeeping magazine

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