Friday, November 14, 2014

More Love Cooking Tools And A #Recipe! #FoodieFriday #GiftGuide

Recently I shared 3 great baking tools I received from Love Cooking Co. Today I'd like to tell you about 2 other items I also received. The Half and Half Pan, and the Sto' N Go Dessert Carrier!

The Half and Half Pan is a very fun pan to work with. It's basically a cupcake pan, but there's a unique add-on feature-a divider that allows you to bake 2 flavors together into one tasty cupcake! For my first test run with the Half and Half, I made chocolate and peanut butter cupcakes, and topped each side with the opposite flavor of frosting (so chocolate cupcake had peanut butter get it, I'm sure). Simply mix up your cupcake batters as normal, grease the pan, and place the divider over the pan. Fill each side of the cavities with the desired flavor, lift the divider off, and bake! Your family and friends will be in awe at the results!

The Sto' N Go is very handy, to store and carry any baked goods. Cookies, cupcakes, brownies or bars, and even a 9" round cake will fit in here! There are removable racks that you can slide it at varying heights, so if you need extra height for the cake decorations, you can take out the other racks. Have a couple dozen cookies and need as many racks as possible? You can do that too! 

For anyone who's wondering, those are Pumpkin Spice Muffins in the Sto' N Go in the last picture. It's a new recipe I found and played with a little bit, and the results were delicious! Pumpkin, cinnamon and pecans in the muffins, a sweet cream cheese filling, and a cinnamon-sugar topping. Perfect for this season, and perfect for breakfast or an afternoon (or late night) snack. I enjoy mine with milk, but they also go great with coffee. If you'd like to treat yourself, here's the recipe:

Pumpkin Spice Muffins

Filling Ingredients:
8 oz. Cream Cheese, softened
1 to 1-1/4 cup Powdered Sugar (I like mine a little sweeter, so I add a little extra. If you prefer less sweetness, only use 1 cup.)
Combine cream cheese and powdered sugar; beat until smooth. Cover and place in freezer while you prepare the muffins.

Muffin Ingredients: 
3 cups Flour
1 teaspoon Ground Cinnamon
1 teaspoon Ground Cloves
1 tablespoon + 1 teaspoon Pumpkin Pie Spice
1 teaspoon Salt
1 teaspoon Baking Soda
4 Eggs
1 teaspoon Vanilla
2 cups Sugar
1 can Pumpkin Puree (15-16 ounces)
1-1/4 cups Vegetable Oil
1 cup chopped Pecans

Preheat oven to 350. Combine flour, cinnamon, cloves, pumpkin pie spice, salt and baking soda in a bowl, whisk, and set aside. In a large bowl, beat together eggs, vanilla, pumpkin, sugar and oil. Add dry ingredients, stir just until blended. Stir in pecans. 

Topping Ingredients:
1/2 cup Sugar
5 tablespoons Flour
1-1/2 teaspoons Ground Cinnamon
4 tablespoons unsalted Butter, cut into small cubes

Combine sugar, flour and cinnamon. Cut in butter until mixture is crumbly.

To Assemble Muffins:
Grease a muffin pan, or line with paper cupcake liners. Fill each cavity with about 2 tablespoons of muffin batter. Push a teaspoon of cream cheese filling into the center of each muffin. Sprinkle with topping, and bake for 20-25 minutes. Cool on a wire rack. They taste the best hot (personal opinion) but you can also serve them room temperature or cold!

Oh yeah!

Be sure to visit the Love Cooking Company online for more wonderful gift ideas for the chef in your life!


Connie Sowards said...


I love the Sto N Go and the Chocolate/Peanut butter cupcakes made with the Half and Half pan look so good. I have been craving chocolate and peanut butter lately :)

Marti Tabora said...

I absolutely love the half and half pan, I would make cupcakes like this all the time if I had it.