Snickerdoodle Mini Muffin Review

After searching high and low for a mini muffin pan, I could not find one anywhere. I guess i'll have to start looking in the antique stores. I made the Snickerdoodle Mini Muffins last night but had to use a regular muffin pan. It made about 10 nice size muffins.

One warning: Make sure your butter is really softened or completely melted before adding it to the liquid mixture. Mine was just softened in the microwave and I had a hard time getting it to blend with the liquid mixture and it didn't get much better when I added the mixture to the dry ingredients.

Other than that, the muffins are good warm with butter on them.

Here's a picture:

Recipes

I recently purchased Autumn in the Country from Gooseberry Patch and let me tell you, it is a must have! Normally when I purchase cookbooks, I can only find one or two recipes that I or my family would actually like, not the case with this book. I have found so many, I could be cooking for weeks. Reading through it has really gotten me craving the sights, smells, and sounds of Fall. Today I wanted to share at least one recipe with you that I intend to make at some point this week.

Snickerdoodle Mini Muffins

1 1/2 c. all-purpose flour

1 c. quick-cooking oats, uncooked

3/4 c. sugar, divided

1 T. baking powder

1 c. milk

1 egg, beaten

1/4 c. margarine, softened

1 t. vanilla extract

1 t. cinnamon

Combine flour, oats, 1/2 cup sugar and baking powder; mix well. In a separate bowl, combine milk, egg, margarine and vanilla; blend well and add to flour mixture. Fill greased mini muffin cups 2/3 full. Mix together cinnamon and remaining sugar; sprinkle over muffins. Bake at 400 degrees for 12 to 14 minutes. Makes 3 dozen.

Festive Pumpkin Dip

12 ounces cream cheese, softened
3/4 cup canned pumpkin
2 tablespoons taco seasoning mix
1/8 teaspoon garlic powder
1/3 cup chopped dried beef
1/3 cup chopped green pepper
1/3 cup chopped sweet red pepper
1 can (2 1/4 ounces) sliced ripe olives, drained
1 round loaf (1 pound) Italian or pumpernickel bread
Fresh vegetables, crackers, or corn chips

In a mixing bowl, beat cream cheese, pumpkin, taco seasoning, and garlic powder until smooth. Stir in beef, peppers and olives. Cover and refrigerate until ready to serve.

Just before serving, cut top off bread; scoop out bread from inside, leaving a 1/2 inch shell. Fill shell with cream cheese mixture. Serve with vegetables, crackers, or corn chips.

Makes 3 cups.

*Taste of Home

Pumpkin Cookie Dip

1 package (8 ounces) cream cheese, softened
2 jars (7 ounces each) marshmallow creme
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1 teaspoon grated orange peel
Gingersnaps or vanilla wafers

In a large mixing bowl, beat cream cheese and marshmallow creme until smooth. Stir in pumpkin, cinnamon, and orange peel. Serve as a dip with cookies. Store in refrigerator.

Makes 4 cups.

*Taste of Home

Spider Web Dip and Spooky Tortilla Chips

What better way to excite your party guests than to serve yummy Spider Web Dip with Spooky Tortilla Chips? I have yet to try this recipe, but I might just do it this GPD, it sounds delicious and looks so easy.

Spider Web Dip

1 package (8 ounces) cream cheese, softened
1 jar (8 ounces) prepared salsa
1/2 cup guacamole
2 tablespoons sour cream

*Place cream cheese and salsa in blender or food processor container; blend until almost smooth.

*Spread cream cheese mixture on round serving dish or pie plate; smooth guacamole over top, leaving 1/2 inch border. Place sour cream in small resealable plastic food storage bag; seal bag. Cut off tiny corner of bag; pipe sour cream in circles over guacamole. Run tip of knife through sour cream to make "spider web".

Spooky Tortilla Chips

3 packages (12 ounces each) 8-inch plain or flavored flour tortillas
Salt to taste

* Preheat oven to 350 degrees. Spray baking sheet with olive oil nonstick cooking spray.

* Using 3-inch Halloween cookie cutters, cut tortillas, one at a time, into shapes. Discard scraps.

* Lightly spray tortilla shapes with cooking spray. Place on prepared baking sheet and sprinkle with salt.

* Bake 5 to 7 minutes or until edges begin to brown. Remove to wire rack to cool completely.

Makes about 90 chips.

Recipes from Frightfully Fun Halloween Crafts & Cooking