This blog resembles the pages of a glossy food magazine with a fleet of stylists making sure every bite looks impossibly scrumptious. But behind the scenes, there’s just one incredible couple, Amy and Dylan Jameson. The division of labor is simple: She cooks and blogs; he photographs. The result elevates whole-food ingredients to epic proportions. Sandwiches, noodles, green salads, and other divine dishes have earned the attention of many in the food world, including magazine, which named Good Food one of the best original recipe blogs.
| 2 cups all-purpose flour | |
| 1 (3.4 ounce) package instant butterscotch pudding mix | |
| 2 teaspoons baking soda | |
| 1/4 teaspoon salt | |
| 1 tablespoon ground cinnamon | |
| 1/2 teaspoon ground ginger | |
| 1/2 teaspoon ground allspice | |
| 1/4 teaspoon ground cloves | |
| 1/3 cup finely chopped crystallized ginger | |
| 1 cup butter, room temperature | |
| 1 cup white sugar | |
| 1 cup packed brown sugar | |
| 4 eggs, room temperature | |
| 1 teaspoon vanilla extract | |
| 1 (15 ounce) can pumpkin puree |
Good Food sounds like the name of an amazingly delicious food delivery service, but don't be fooled. The blog is actually a compilation of recipes, cooking videos, and nutrition tips.
| 1. | 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 crystallized ginger in a bowl; set aside. |
| 2. | Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups. |
| 3. | Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. |
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