86 l Macon Magazine october/noveMber 2013
F S M, GA
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chocolate-
Dipped Fruit
4-ounce bar dark chocolate
Dried pieces of mango, papaya
and/or apricot
Finely chop chocolate; microwave
on 50 percent power until almost
melted, about 2 minutes. Stir until
smooth. Dip dried fruits in the
chocolate, leaving some of the
orange-colored fruit showing. Place
on a parchment-lined baking sheet
and chill until set, about 10 minutes.
Pumpkin mini muffins
These little muffins are the perfect size for handheld party desserts – their richly
spiced flavor is the taste of fall.spiced flavor is the taste of fall.
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 (15 ounce) can pure pumpkin
3/4 cup firmly packed light
brown sugar
3/4 cup granulated sugar
3 large eggs
3/4 cup vegetable oil
Buttercream or cream cheese frosting
Preheat oven to 350 degrees. Line mini muffin pans with paper baking cups.
Combine flour and next 7 ingredients in a medium bowl. Combine pumpkin
and next 4 ingredients in a large bowl. Add flour mixture to pumpkin mixture,
stirring just until moistened. Spoon batter into cups, filling 2/3 full.
Bake, in batches, 15–17 minutes. Let cool in pans on wire racks 5 minutes.
Remove from pans and let cool completely. Spread with buttercream or cream
cheese frosting. Makes 5 dozen.
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