Blackened Chicken

Ingrediants for Blackened Chicken: 


1/8 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon dried thyme
1/8 teaspoon ground white pepper
2 skinless, boneless chicken breast halves
1/8 teaspoon onion powder


Directions to make Blackened Chicken : 


Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over the high heat for 5 min untill it is smoking hot.
Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with the cooking spray on both sides, then coat the chicken breasts evenly with spice mixture.
Place the chicken in hot pan, and cook for one minute. Turn, and cook 1 minute on other side. Place the breasts on prepared baking sheet.
Bake in preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.

Pumpkin Ginger Cupcakes

Ingrediants for Pumpkin Ginger Cupcakes: 

2 cups all-purpose flour
1 (3.4 ounce) package instant butterscotch pudding mix
1 tablespoon ground cinnamon
1/4 teaspoon salt
2 teaspoons baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/3 cup finely chopped crystallized ginger
1/4 teaspoon ground cloves



1 cup white sugar
1 cup butter, room temperature
1 cup packed brown sugar
4 eggs
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract


Directions to make Pumpkin Ginger Cupcakes : 


Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and the crystallized ginger in a bowl; set aside.
Beat the butter, white sugar, and the brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be the noticeably lighter in color. Add the eggs one at a time, allowing the each egg to blend into the butter mixture before adding the next. Beat in vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing untill the just incorporated. Pour the batter into prepared muffin cups.
Bake in the preheated oven until the golden and tops spring back when lightly pressed, about 20 minutes. Cool in the pans for ten minutes before removing to cool completely on a wire rack.