apple celery carrot juice

Quick post! Here is a fall-themed juice that fights fat. Read more about the health benefits here. For the most flavorful results, buy the ingredients from Whole Foods or you local farmers market. 

recipe

• 4 large carrots
• 4 celery stalks
• 3 apples
• 1-2 pinches cinnamon

1. Rinse the ingredients thoroughly under cool running water. Trim the tips and ends off the carrots and celery stalks. You don't need to peel the carrots, as the juicer will take care of that. Core and quarter the apples.
2. Run the prepared carrots, celery, and apples through a centrifugal juicer. Remove the pitcher from the juicer and stir in 1-2 pinches of the cinnamon. Drink immediately. 

pumpkin chocolate chip muffins

The fall series continues. It was a brisk and overcast week here in DC - an ideal setting for baking. Autumn would be incomplete without feasting on my favorite baked good of the season: pumpkin chocolate chip muffins. Warm dollops of sugary goodness with a perfect balance of pumpkin and spice.

I'm pleased to share my mother's legendary recipe with you, as I have enjoyed these muffins for as long as I can remember. When I bake them again this fall, I'm going to transform them into cupcakes by piping on a pumpkin-flavored cream cheese frosting. Pumpkin in its best possible form.

This recipe yields two dozen muffins. A note, when the muffins have finished baking, check for doneness by plunging a toothpick into one of the muffins. There is a very good chance that your toothpick will pierce a melty chocolate chip instead of the batter, thus you will likely need to test several areas of a muffin to check if the batter has baked completely. If the toothpick comes out clean, then they are done baking; if the toothpick is coated with batter, then bake the muffins for about five minutes longer.

recipe

• 1 1/3 cups all-purpose flour
• 2 cups sugar
• 1 tbsp ground ginger
• 1 tbsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp allspice
• 2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 4 large eggs
• 1 pound plain pumpkin puree
• 2 sticks butter, melted & cooled to room temperature
• 2 cups semi-sweet chocolate chips

1. Place an oven rack in the middle part of the oven and preheat to 375°F. Line two muffin pans with baking cups.
2. Measure out the dry ingredients and put them in a large mixing bowl. Whisk together until combined.
3. Melt the butter in a saucepan or the microwave. Allow to cool to room temperature before proceeding.
4. In a medium-sized mixing bowl, whisk together the eggs until homogenized.
5. Add the butter, eggs, and pumpkin puree to the dry ingredients. Stir together thoroughly until the ingredients are well-combined, then fold in the chocolate chips.
6. Scoop the batter into the baking cups. Fill each cup to the brim. 
7. Put the muffin pans in the oven and bake for 30-35 minutes at 375°F. See note above about checking for doneness. When the muffins have finished baking, allow them to cool for 15 minutes before unmolding onto a baking rack.

If you make this recipe, hashtag a pic to #spiceandhutch and post to Instagram, Facebook and/or Twitter. I'd love to see your culinary creations!