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26 November 2012

Thanksgiving Awesomeness 2012

If only I was so good at blogging that I could post Thanksgiving appropriate recipes before the holiday arrives. Oh well. Here's a quick review of what we ate for our feast. I will try to post any new or altered recipes soon.

Green Potatoes (with lots of green), Aloe Drink

Spinach Salad with Goat Cheese, Avocado, Tomatoes and Pomegranates
Gherkins, Marinated Mushrooms, Green Olives
Cranberry Sauce with orange and spices (so delicious!)

Cornish Game Hens (for the meat eaters)

Rutabaga (my first time eating rutabaga, it reminds me of something between a radish and a potato, but in reality it is a cross between a turnip and cabbage)

Blueberry Coconut Cream Pie (good with yogurt; adapted from cranberry cream pie), Pecan and Chocolate Pie (amazing--had to make another one), Butternut Squash Pie (not as successful as we were hoping)

All this food and eating reminds me of my new favorite song: "My body tells me 'no,' I won't quit, 'cause I want more... I want more!" But since I jump around the room like a crazy, happy, happy, happy person when the song plays, maybe it balances out the caloric intake. 

16 November 2012

Autumnal Muffins

A few years ago I signed up for newsletters from the National Honey Board, "Honey Feast," because they have recipes. The most recent one had a recipe for pumpkin honey muffins which was perfect to go with the fall colors.

Honey Pumpkin Muffins (from the National Honey Board)

1 1/2 cup all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon (or more) ground ginger
1/4 teaspoon ground nutmeg
1/4 cup softened butter
3/4 cup honey (I used buckwheat honey because it tastes like molasses)
1 egg
1 cup solid pack pumpkin
1 cup chopped toasted walnuts (I used almonds because that's all I had on hand, walnuts would be better)

Preheat oven to 350 F. Prepare 1 regular muffin tin, either grease or paper cups.
Combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Set aside. 
Beat butter with electric mixer, add honey, egg and pumpkin. Gradually add flour mixture to butter/honey mixture, fold in until just blended, stir in walnuts at the last second. Spoon batter into prepared muffin tin, bake for 25 to 30 minutes (I think mine took only 20 minutes). Test for doneness by inserting a toothpick in center of a center muffin, it should come out clean. Remove muffins immediately from pan and let cool on wire rack. Don't wait too long to eat them.

Columns at the National Arboretum