Brussels Sprouts with Chestnuts

Hi it's Cora! Today I was browsing my cookbooks and I came across my Unofficial Harry Potter Cookbook and I found this delicious recipe and I wanted to show you guys it.

Ingredients

• 1 pound of Brussels sprouts
• 1 cup of water
• 1/2 tsp. salt
• 1/4 stick (2 tbs.) butter
• 1 cup chopped canned chestnuts
• 2 tbs. dark or light brown sugar
• a pinch of nutmeg

Directions

1. Bring the sprouts, water and salt to a boil in a medium saucepan. Reduce to a simmer and cook for about 7 minutes, until sprouts are tender. Drain the sprouts and cut into quarters.
2. Heat the butter in a skillet until foaming. Add the sprouts, chestnuts, brown sugar and nutmeg. Cook, stirring constantly, just until heated through. Serve immediately.

                                                          Serves 4-6

I did not make this recipe Dinah Bucholz wrote it. It cam be found in The Unofficial Harry Potter Cookbook on page 84 chapter 5 The Favorite Cook's Dishes

Penzeys Pumpkin Chocolate Chip Muffins

Hello It's Cora! Today I was picking up some spices at Penzeys and I noticed these recipes. Of course I had to grab every one I found and I wanted to share this Pumpkin Chocolate Chip Muffins one with you.

Ingredients

• 3 cups of sugar
• 1 cup of oil
• 4 eggs
• 2 tsp. PURE VANILLA EXTRACT
• 3 1/2 cups of flour
• 1 1/2 tsp. salt
• 1 tsp. baking soda
• 2 tsp. cinnamon
• 1 tsp. ground nutmeg
• 2/3 cup milk
• 1 3/4 cups pumpkin, NOT PIE FILLING(1 15oz. can)
• 1 cup chocolate chips

Directions

1. preheat oven to 350 F

               2. Spray muffin tins with a good coating of non-stick cooking spray and set asid
               3. In a mixing bowl, beat together the sugar, oil, eggs and vanilla until thoroughly blended.
               4. In separate bowl, sift together the flour, salt, baking soda, cinnamon and nutmeg.               
               5.Gradually add the egg mixture and blend thoroughly.
               6.Add half the milk and half the pumpkin and mix, repeat.
               7.Fold in the chocolate chips.
               8.Spoon the batter into the muffin tins, about 2/3 full.
               9.Bake at 350 F for 20 minutes until springy and brown or until a cake tester comes out clean.

Prep. time: 15 minutes        Baking time:20 minutes        Yield:24

I did not create this recipe I got it from Penzeys Spices