As easy as Pumpkin Pie

Hallo!Bonjour!¿Cómo está todo a hacer hoy? As you may of heard from my previous blog, I recently had a plight with ants that I just don't want to rehash, so instead let me tell you about the pie that I mentioned. With the Summer coming to an end and corporate America shoving Halloween down our throats now, I woke up this morning and said to myself......UUUGGGHHHHH 5 more minutes!!! But after that, I went outside and the thermometer said it was already 70 degrees and it was only around 7:30 in the morning!! That most likely means that today is either going to be in the mid 80's to low 90's..Of course I'm no meteorologist, I'm just guessing here? But never the less, I went inside and said, hmmmmm what should I do now? OH I know, LET'S BAKE SOMETHING!! Since Halloween is just around the corner (see how I went off topic, but brought it right back around, yeah, you like how I did that right there, don't you) Anyway, I went digging through my cabinets to see what ingredients I had and I decided to make a traditional pumpkin pie. You see when people get stressed out, some eat, some shop, others do....whatever they do...well for me, I bake! So incase you want the recipe, here it is:

3/4

cup sugar

1 1/2

teaspoons pumpkin pie spice (I actually put a tsp of ground clover, ginger and cinnamon, incase you don't have the pumpkin spice handy)

1/2

teaspoon salt

1

can (15 oz) pumpkin (not pumpkin pie mix)

1 1/4

cups evaporated milk or half and half

2

eggs, beaten

1 pie crust (I used the Nabisco graham pie crust, because well....I'm a lazy baker sometimes, so if I could cut down on the prep time, then I'll do it, with *pies only though)

Directions:

First step: Heat oven to 425°F. In large bowl, mix filling ingredients. Pour into pie crust

Second Step: Bake 15 minutes. Reduce oven temperature to 350°F; bake 40 to 50 minutes longer or until knife inserted near center comes out clean. Cool 2 hours. Serve or refrigerate until serving time.

Third Step: Enjoy!  Don't forget to refrigerate any left overs so those DARN ANTS don't get to it!

  Until Next time Beloved.......

Easy Banana cupcake recipe

Hello all my friends around the world!! I was in my kitchen today and noticed my bananas were turning brown and instead of tossing them out ( cuz that's just wasteful)! I decided to do some good old fashion baking and made some yummy banana cupcakes! This recipe is really easy to do and the prep time takes no more than 10 minutes. Feel free to make this recipe your own by adding extra things like I did with the cinnamon ( I would of tossed in some ginger as well, but I couldn't find any in my cubbard) so here is how I did it...hope you enjoy:

Ingredients

• 1 1/2 cups all-purpose flour, (spooned and leveled)
• 3/4 cup sugar ( I used carnations brown sugar, but that's because I was out of regular sugar)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup (1 stick) unsalted butter, melted
• 1 1/2 cups mashed bananas (about 4 ripe bananas)
• 2 large eggs
• 1/2 teaspoon pure vanilla extract
• A dash of ground cinnamon (optional)

Directions

1. Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together all of the ingredients until smooth batter like consistency (there might be chunks of banana in there, that's okay too, just as long as all ingredient are mixed together well).
2. Using an ice cream scooper, spoon batter into muffin cups.
3. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Once cooled, spread frosting of choice or enjoy as a muffin :)