Teacups and Toasters

Today was a chill day. I got rained on by a very cold rain. The wind bristled and there was the most beautiful little orange leafed tree standing stark and half stripped. It’s autumn and I adore it. After making my way home from an intriguing outting, the weather and scenery had convinced me that an autumn meal was direly needed.

I’d already set out some pork, so I rustled up a can of cranberry sauce, cooked some carrots, peas, crescent rolls, and for dessert a Pumpkin Meets Chocolate Pie. I’m considering changing the name to Coffee Swirled Pumpkin Pie, or maybe Pumpkin -Planted in Chocolate Grown With Coffee Rain -Pie. Either way, you get the gist. I was expecting a little more chocolate and ended up with a coffee tinted pumpkin pie. Yippie! A pleasant surpise indeed.  This is how such a pie came to be:

1.) A can of Libby’s Pumpkin Pie mix

2.) 2 large eggs

3.) 2/3 cup of Chocolate Caramel flavored International Delight Coffee Creamer (I’m lactose intolerant..I needed something to replace the evaporated milk)

4.) An Oreo pie crust

5.) Mix up 1-3 and pour into 4

6.) Bake at 425 degrees for 15 minutes and then turn it down to 350 degrees and bake for another 55-60 minutes.

7.) Cool on a wire rack

8.) Enjoy with a cup of coffee!

Apparently, I can’t cut a pie of this texture without it falling apart and I take blurry pics when I’m hungry. My camera battery died, so thus you’ll have to deal with the blurriness. Just make your own and you’ll see it’s not fuzzy after all.

UPDATE:  It’s much better after you leave it in the fridge over night..I’ve eaten almost the whole thing by myself..oops!

Playing in the kitchen is something I must do occasionally. I’m not big on using recipes. Granted, I do appreciate them when I need my dish to turn out well. Need = guests coming over. On a daily basis though, I do prefer to play.  This recipe is a product of kitchen play. They turned out pretty well despite the lack of recipe. At least, my husband and Partycake enjoyed them.

Things you will need:

1.  an egg

2. 1 cup flour

3. 1/2 cup white sugar

4. 1/2 cup vegetable oil

5. 4 tbsp of butter or butter substitute (I used Smart Balance Light)

6. 1/4 tsp baking powder

7. 1/4 tsp baking soda

8. 1/4 tsp cinnamon

9. 1/4 tsp nutmeg

10. 1/4 tsp ginger

11. chocolate syrup

Preheat the oven to 375 degrees Fahrenheit. Line a muffin tin with paper liners, or grease with no stick cooking spray. In a medium sized mixing bowl combine the egg, flour, sugar, & vegetable oil. Place the 4 tbsp of butter or butter sub into a microwavable safe dish. Drizzle chocolate syrup over the butter and microwave on high for 25 seconds. Add butter and chocolate melt to the other ingredients already combined. Stir. Add baking powder, baking soda, cinnamon, nutmeg, and ginger. Combine. Pour into muffin tin.

(Warning, this recipe only makes about 10 muffins. Part of the playing is that I make small amounts, in case things don’t work out!)

Bake in preheated oven for 15 minutes, or until inserted butter knife comes out clean. The muffins will be a warm brown color once done. The edges should be a little crispy. Allow the finished muffins to cool on a wire rack. Once cooled (about 20 minutes) drizzle with chocolate syrup and enjoy!