Mixing It Up PDF Print E-mail
Written by Lisa M Eng   
Saturday, 10 July 2010 22:07

I've decided to take a change of pace and post articles that not only give you updates on Allison, but us as well :)  Therefore, if you could care less...I advise you to stop reading!

I really enjoy cooking and baking...ALOT!  I find it much easier to do these things now that Allison is a little older and can entertain herself for longer periods and communicate with me better.  I've been in the process of putting together recipe binders that organize all of my recipes according to category.  I had this "plan" since Christmas and I finally finished it this week!!  It is a huge accomplishment and I feel so good about it (what can I say?  I'm easily pleased).  Therefore, now that I can find my recipes, I made 2 new ones today and I thought I'd share them with you.

The first item of delight were these Lemon-Poppy Seed Cookies.  Nothing brightens a Saturday morning like the smell of fresh lemon zest...yum!  They were rather tasty, yet I think I baked them just a tad longer than I should have.  Please let me know if you'd like the recipe and I'd be delighted to share :)

 

This scrumptious dessert is a Pumpkin Muffin.  I had a 15 oz open can of pumpkin that I needed to use, so I did a search and found this recipe.  I HIGHLY recommend this recipe.  I substituted butterscotch chips for the chocolate chips and left out the walnuts b/c I didn't have any.  These muffins are absolutely to die for and I had 2...yes, 2 for supper!  (I tend to skip meals and eat what I crave...shame on me :) )

 

Pumpkin Bread
Makes approximately 12 muffins, 3 small loaves, or 1 large loaf
1 3/4 cup (1 15 oz. can) pureed pumpkin
1 1/2 cup brown sugar
1/2 cup (1 stick) butter, softened
3 eggs
3-4 cups all-purpose unbleached flour
2 tablespoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2 cups chopped walnuts or chocolate chips

Preheat the oven to 350.

Combine the pumpkin, brown sugar, butter, and eggs and mix until creamy. In a separate bowl, combine all of the dry ingredients except the nuts or chocolate chips. Mix 3 cups of the dry ingredients into the wet ingredients, then add as much of the 4th cup as necessary to achieve the proper consistency (moist, but thick enough to stand a spoon in). Add the nuts or chocolate chips and stir in.

Pour or spoon the batter into greased muffin tins or bread pans. Bake on the center rack until a toothpick poked into the center comes out dry. At sea level, muffins should take between 20 and 25 minutes to bake, small loaves between 25 and 30 minutes, and full sized loaves between 50 minutes and 1 hour.

 

 

On a side note, Allison had her 15 month check-up on Tuesday.  Jesse was able to go with us that morning, which was nice for a change.  She weighs 20lbs 7oz and is 30" tall.  She knows 4 words now: Mama, Dada, Wow and Yes.  She can also tell you 'no' by shaking her head :)  Smart cookie!  Here is a pic where I got pigtails in her hair for the first time.  It took about 15 min for me to get them in and then they only stayed for about a minute, but we're getting there.

Last Updated on Sunday, 15 August 2010 23:28
 


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