Club Baked:Pumpkin Cheddar Muffins

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Today for Club Baked we are making Pumpkin Cheddar Muffins. This recipe is perfect for the beginning of fall. It even has a fall taste to it. Ok, maybe that's not possible, but it does remind me of fall, and all the good foods that are available this time of year. The strong pumpkin taste is definitely in control of the finished product. The insides are soft and fluffy like a good muffin should be, and with a smattering of soft cream cheese, oh,  it is so very good! This is an easy recipe that may just become your family favorite!

The recipe features the usual suspect list

of ingredients for baking muffins, 

except for one surprise visitor.

What is it?

Cayenne Pepper! I would have never guessed that 

these muffins contained cayenne pepper, but they do!

It makes the muffins interesting and complex!?

I don't think I have ever used that word to describe

a flavor before, but it actually fits these muffins!

Of course, you already figured out that 

there is cheddar cheese involved.

 They are gorgeous and rustic looking,

don't ya think?

Super pretty, super tasty, super muffins!

This is a great recipe. You will be glad you tried it. 

To see the entire recipe go to ChocolateandChakra.blogspot.com

Billie is our hostess this week!

The recipe we used at Club Baked is from Baked Explorations.

It is written by Matt Lewis and Renato Poliafito.

So far, I can't find any recipe in the book that I don't like.

We are baking our way through the book, and it is so much fun!

If you would like to join us, visit us at 

Club Baked!

Au Gratin Potatoes

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This weeks side dish is Au Gratin potatoes. It's the perfect potato for a beginning cook, or for anyone that is tired of mashed or baked potatoes. It's a great comfort food dish, and there are so many variations of the basic Au Gratin, it's mind boggling.  But today, we are making basic Potatoes Au Gratin. You're gonna love em!

Au Gratin Potatoes

4 Idaho Potatoes

1/4 cup Butter

1/2 medium Onion

1/2 tablespoon Flour

1/2 teaspoon Salt

1/4 teaspoon Pepper

1 cup Half and Half

1 cup shredded Cheddar Cheese

1/4 cup Dry Bread Crumbs

Cut the potatoes in half.

Cut a piece off the bottom, so they will be flat to go

through the food processor.

Put through a food processor to slice the potatoes.

They should look like this. You can also slice the potatoes

on a mandolin if you have one.

Cut the half onion in half.

Slice the half onion.

Chop the slices.

Put the butter and the chopped onion in a saucepan.

 Cook until soft. Stir a few times.

Add flour, salt, & pepper. Cook over low heat,

until mix is bubbly.

Stir in milk and 3/4 cup cheese. Heat to boiling,

stirring constantly. Boil and stir for 1 minute.

Ready to go.

Place potatoes in a 1 quart casserole 

sprayed with pan spray.

Pour the cheese sauce over the potatoes.

Bake in the oven at 375 degrees for 

1 hour uncovered.

Mix the rest of the cheese and the bread crumbs, and

sprinkle over the potatoes.

Bake for 15 minutes longer, until brown and bubbly.

Enjoy!

Thanks for joining me today!

Please stop by tomorrow when we will be making

Fried Ice Cream!

Hope to see you then!