Pumpkin Spice Muffins

1 3/4 c. flour
3/4 c. brown sugar
1 1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1 1/2 tsp. ground ginger
2 tsp. baking powder
1/2 tsp. baking soda
2 eggs
3/4 c. pumpkin puree
1/4 c. vegetable oil
2 tsp. vanilla

Preheat oven to 350 F.

In a medium sized bowl, sift together the flour, sugar, cinnamon, cloves, nutmeg, ginger, baking powder, and baking soda.

In a large bowl, beat together the eggs, pumpkin, oil, and vanilla.

Fold in the dry ingredients to the dry ingredients until just blended. Do not overmix.

Spoon into 12 paper-lined muffin tins. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.

Cool on a wire rack.

Here's a link to the recipe I used: http://www.rockrecipes.com/pumpkin-spice-muffins-with-maple-cream-cheese/?utm_content=buffer1db85&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer

Pumpkin Snickerdoodles

6 Tbsp. butter, softened
1/2 c. sugar
1/2 c. brown sugar
1/4 c. pumpkin puree
2 eggs
2 1/4 c. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 c. sugar
1 Tbsp. cinnamon
1 tsp. nutmeg

Preheat oven to 325 F.

Line a baking sheet (or two) with parchment paper.

In a large bowl, cream together the butter, sugars, and pumpkin with an electric mixer. Add in the eggs one at a time, mixing between each one.

In a separate bowl, mix together the flour, tartar, and baking soda.

Slowly stir in the dry ingredients into the creamed butter mixture. Stir until just combined.

In a small bowl, combine the sugar, cinnamon, and nutmeg.

Scoop out dough by the tablespoon. Roll into balls. Roll in the cinnamon mix one at a time. Place on baking sheet. Makes about 18-24, depending on how big you make them.

Bake for 10-12 minutes. Let cool a few minutes on the baking sheet before removing to a cooling rack.

Here's a link to the original recipe I adapted: http://www.thekitchn.com/recipe-pumpkin-snickerdoodle-cookies-recipes-from-the-kitchn-211171

Cranberry Jam

Cooking the berries

12 oz. bag of fresh cranberries
1 c. sugar
juice of 1 lemon
1 c. water

Place all ingredients in a heavy saucepan over medium heat, stirring occasionally, until it comes to a boil.

Reduce heat and simmer, uncovered, stirring occasionally, for about 20 minutes.

Using the sieve

Using a mesh sieve, force the jam through into a bowl, using a heavy spoon or potato masher. Discard any skin or seeds left in the sieve.

Jam in the background

Let the jam cool. Serve or store in an airtight container.

Homemade Butter

Whipped cream stage

1 pint heavy cream
1/2 tsp. salt (optional)

Pour the heavy cream into a jar with a tight lid. Shake the jar back and forth for 10-20 minutes, or when yellow clumps start to form. Add in some salt if you want it at this point, and shake a minute longer. There will still be some liquid left, which is normal. If you don't use the butter right away, strain off the liquid and store in an airtight container.

Homemade butter

If you don't want to shake a jar for 20 minutes, there's always the electric mixer. Still takes about the same amount of time. The cream will first turn into whipped cream, and then the clumps will start forming and the liquid will start separating out.

It was pretty fun to make homemade butter. And it tastes great!