Pumpkin Butterscotch Muffins

pumpkinHi, all! Jennifer in the house today.

Well, fall is officially here and with it comes all the pumpkin goodness under the rainbow. LOL

And really, what is it about pumpkin that makes everything so tasty? I’ve given up trying to figure it out. But there really is nothing pumpkin doesn’t make better. So when I saw this pumpkin muffin recipe on Facebook combined with butterscotch, I had to see if that theory held.

It totally does.

Pumpkin + butterscotch = AMAZING

So, please, make these muffins and see for yourself!

PUMPKIN BUTTERSCOTCH MUFFINS

  • 2 1/2 c flour
  • 1 tBsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 c brown sugar ( I used light)
  • 2 tsp cinnamon
  • 3/4 tsp nutmeg
  • 1 3/4 c pumpkin
  • 4 eggs
  • 1/2 c oil (I used vegetable)
  • 2 cups butterscotch chips

Combine all dry ingredients. Add pumpkin, eggs and oil. Mix until smooth. Add chips.

Bake at 350 degrees for about 20-25 minutes or until done.

Happy fall!

Do you have any favorite pumpkin recipes to share?

Also, I have a new release coming December 5th called WRONG BROTHER, RIGHT MATCH. Sign up for my newsletter for a sneak peek, chance to win an ARC, and more! eepurl.com/Q6TH1

 

About Jennifer Shirk

Jennifer Shirk is a USA Today bestselling sweet romance author for Montlake and Entangled Publishing who also happens to be a mom, pharmacist, Red Sox fan, P90x grad, and overall nice person. Check out her latest sweet romance: CATCH HIM IF YOU CAN

The way to a man’s heart…

We’ve all heard it, I’m sure. The way to a man’s heart is through his stomach. As an author, I’ve taken this sentiment seriously and, if you read my first book, Can’t Shake You, you probably know what I’m talking about. My heroine, Carissa, on more than one occasion, either brings food to or cooks for the hero. This is a theme I’ve noticed myself following in coming River Bend books. Why? It’s probably mostly because I’m a total foodie, but also because I’m a small town gal and it’s part of our nature…our culture even…to shower our loved ones–especially the guys in our lives–with something to fill their belly with. Could be an ulterior motive. You know, more fuel for more activities and all that. 😉

In Can’t Shake You, Carissa has a Sunday tradition of making Chicken Pot Pie. It’s something she carried into adult life from childhood, much like we’ve probably all carried on traditions. Here is the link to the recipe I make at home. It’s perfect for fall…or any time of year, really…and it’ll warm not only the tummies of the ones you love, but their hearts as well.

Enjoy. 🙂chix

 

About Beth Rhodes

Beth jumps into life with both feet...or head first. Impulsive and spontaneous to a T, she joined Passionate Critters and never looked back. She loves writing and reading, which made this wonderful group of woman a perfect match for her.

Cooking Historically

It’s food month here at HSG, a theme I can embrace wholeheartedly. I love food. I love to cook it, and I love to eat it. I like to read about it, and even write about it as well.

One thing, out of many, that I enjoy about historical romance is imagining what my characters eat, and the methods employed to cook it. In Victorian England, of course, there was no such thing as fast food, except perhaps for the pie man on the corner, and most foods were painstakingly prepared. Just baking a loaf of bread was a monumental undertaking, given the vagaries of coal or wood stoves.

In my first book, set in 1860s England, the heroine is a cook. I hadn’t the foggiest idea what kinds of things she would cook or how she would go about it, so I did some research.

To imagine what a Victorian-era kitchen would like like, take a glimpse at an actual Victorian kitchen,virtually untouched for a century: http://www.dailymail.co.uk/news/article-2037644/Victorian-kitchen-remained-untouched-60-years.html.

The cookbook as we know it today was first popularized in the Victorian era, in response to the growing middle class and the increased need for servants, especially cooks. There were over 100 best-selling cookbooks and household guides published during the nineteenth century, intended primarily for the middle class. There were a number of celebrated cookbook authors, among them Eliza Acton; Isabella Beeton (whose Book of Household Management has been revised continually since 1861, even though she died in 1865); and Charles Francatelli, who at one time served as chef to Queen Victoria.

Many of these cookbooks can be accessed for free at GoogleBooks.  I can’t guarantee the instructions are easily translatable to modern times, however.  For example, the recipe for Turtle Soup in Mr. Francatelli’s book is three pages long, and begins, “Procure a fine lively fat turtle, weighing about 120lbs. . .”  The first instruction reads, “When time permits, kill the turtle over night, where it may be left to bleed in a cool place till morning. . .“  I think I’ll stick with the Mulligatawney Soup, thanks.

Do a search for Victorian cooking and you’ll come across a lot of sites.  Here are just a few:
* http://19thcentury.wordpress.com.  Browse and you’ll find a number of posts on cooking.
* http://www.celtnet.org.uk/recipes/francatelli-bills-fare.php, which features a menu for each month of the year, taken from the 1861 cookbook by Charles Francatelli.
* This is a great site which features original articles from Victorian publications. http://www.mostly-victorian.com/cooking.shtml  In addition to articles on cooking from “Girls’ Own Paper,” you’ll find articles on beauty, fashion, how to host a children’s party, and a bride’s first dinner party.

I did try to cook a few things from a modern book (the name of which I have utterly forgotten) which featured Victorian-era recipes. My family was unimpressed–my baking skills often leave much to be desired, but my attempt at baking Victorian biscuits was worse than usual.  My son was fairly certain they’d be an adequate substitute for hockey pucks.

Are you interested in historical recipes?  Feel free to share your favorites!

 

About Marin McGinnis

Marin McGinnis has been a voracious reader ever since she could make sense of words on the page, but she came fairly late to writing. She dabbled with a mystery in her 20s, but didn’t start writing in earnest until after she discovered historical romance a decade or so later. While her very first manuscript will forever languish under the bed, the next one, Stirring Up the Viscount, won two contests in 2013 and was published by The Wild Rose Press in January 2015. Her next three books, Secret Promise, Tempting Mr. Jordan, and Treasure Her Heart, were also published by The Wild Rose Press. Check out her Bookshelf for more info. Marin lives in a suburb of Cleveland, Ohio with her family. She is represented by Margaret Bail of Fuse Literary.

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