Pumpkin Doughnut Muffin

There's nothing I enjoy more than weekend mornings when you wake up early and go out for a run, to the farmers market or prepare a nice breakfast. I know that week day mornings are usually a rush and some of us are lucky to even squeeze in a bowl of cereal or a pair of toast, so I treasure those easy weekend mornings where you can indulge. I tried out these delicious Pumpkin Doughnut Muffins, they have a soft cakelike interior, similar to one of a doughnut, with a mix of pumpkin and spices, a perfect way to welcome fall into your home. They make the ideal companion to a warm coffee or to take to a friend's house for brunch. Hope you enjoy the recipe & have a great weekend!

Let me know what you think!

Xo,
Flor

No hay nada como las mañanas de los fin de semanas, levantarse temprano y salir a correr, ir al mercado o hacer un desayuno especial. Ya sé que las mañanas en los días de semana son muy ajetreados y dichosos somos algunos en poder comernos un cereal o unas tostadas, por lo cual adoro las mañanas tranquilas del fin de semana. Intenté esta receta de "Pumpkin Doughnut Muffin" y el resultado fue espectacular, su interior es suave parecido al de una dona, y la combinación entre calabaza y las especias son la manera ideal para recibir el otoño. Hacen la pareja perfecta para un café o para llevar a brunch con unas amigas. Espero que les guste la receta y tengan un buen fin de semana.

Me dejan saber que les parece.

Xo,

Flor

Ingredients:

10 tablespoons unsalted butter, room temperature, plus more for pan

3 cups all-purpose flour, plus more for pan

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon coarse salt

1/2 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/3 cup buttermilk

1 1/4 cups pure pumpkin puree (from a 15-ounce can)

3/4 cup light brown sugar

2 large eggs

**I added about a lid of vanilla extract

Sugar Coating

3/4 cup granulated sugar

2 1/2 teaspoons ground cinnamon

1/4 cup unsalted butter, melted

Steps

Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups. 

In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy.

Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions of pumpkin mixture, and beat to combine.

Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center comes out clean. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool for about 10 minutes. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.

Recipe from Marthastewart.com

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Labor Day Weekend Essentials

Happy Labor Day weekend! I'm sure everyone is super excited about this long weekend and probably have different plans, from just relaxing in your house after a long week at work to others planning to hit the beaches or hiking trips. These are some of my ideas for this long weekend! First of all I have to communicate my admiration for this Jason Wu piece, I'm not sure if I would dare wear these super short shorts on a regular day, but I would surely wear them for the beach or for a quick lunch near the beach, with the excuse that they are a beach cover up, but they are truly beautiful! 

I found this mouthwatering image on Pinterest, and was able to track down its recipe! It's definitely on my to-do list for this long weekend, it's the perfect main course for a brunch and it'll be a hit if your with your little ones or friends. 

This sunset picture of Rincon, P.R. pretty much summarizes what I want my weekend to be. There's never a doubt in my mind to what beach I prefer to go every time I go to one. I picked out my essentials for this relaxing weekend, and you can see by the choices that it's a no fuss, super simple look. A bright bikini is always a must at the beach and if you've been able to get a tan during this summer it's the best way to show it off! Huge hats are always really important to me, even though I love getting a tan, I hate to  burn my face. I always try to have a great book with me at the beach and they're usually business related, my mom read this one and highly recommended it! Hope you like this post & enjoy your weekend!

Let me know!

Xo

Flor

Billabong Tank

Prada Sunglasses 

Vix Swimwear

Wide Brim Hat

the dip

Banana Oatmeal Loaf

I must admit that I'm a huge bread fan, I usually go for whole wheat breads, but I'll really taste any type of bread I find. I tend to use bananas only in my post workout frappes, but I had a couple of them left and didn't want them to go to waste, so I decided to try out this recipe from a new book I bought. It's a super moist bread that has a bit of a crunch from the crust and texture from the oatmeal. I used and recommend regular oats, because they have more of the nutrients than instant oats have, but if you find oats that have been processed even less those will be healthier, but it really depends on what you prefer. I can see this bread working perfectly for a light weekend brunch, or packing it as a nice snack during a hiking trip or a day at the beach. Hope you like this recipe!

Let me know

Xo

Flor

Banana Oatmeal Loaf Recipe

Ingredients:

1 1/2 cups all-purpose flour

2/3 cup sugar

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup regular oats

1 cup mashed ripe banana (about 2 large)

1/3 cup low-fat buttermilk

1/4 cup vegetable oil

1 teaspoon vanilla extract

2 large eggs, lightly beaten

Cooking spray

Directions:

1. Preheat oven to 350 degrees F

2. Combine flour, sugar, baking powder, baking soda and salt into a large bowl, stirring well with a whisk. Stir in oats

3. Combine bananas, buttermilk, vegetable oil, vanilla extract and eggs. Add to flour mixture, stir until moist

4. Spoon batter into an 8 x 4 inch loaf pan coated with cooking spray and bake at 350 degrees F for 55 minutes or until wooden pick inserted in the center comes out clean

*Source: Cooking Light Way to Cook