Well hello there!
How did you find me? I thought I did such a good job of packing and leaving in the middle of the night… yet here you are. Hmm. You are very sneaky. Actually I have never been happier then to see your smiling faces here reading my gripping tome… Actually I should say – OUR tome. Did you notice that? Did ya? Did ya did ya??? I have become a we… He became a we. And I bet you never even noticed.
You may recall I entered into a search for the perfect Bread Bakers Apprentice Challenge assistant. He needed a healthy supply of flour, fresh yeast and mad kneading skills. And folks… ha haa let me tell you – I only got ONE application. ONE! Sigh. Anyway, when we finally introduced our Kitchen Aids to one another we wasted no time baking our first breads. English Muffins & Corn Bread. And mmm they were so yummy, that I decided to hire on this assistant. And ya know – keep him. (It helped he has a killer bootie…)
We are both pretty savvy in the kitchen, but his kitchen is kinda small, and mine is microscopic! Needless to say… cooking together is usually an adventure. As is grilling, gardening, eating and drinking and most everything else we do. It has all been full of so much
mockery fun that we decided to share it with you.
Aren’t you lucky…
Of course the first post here wouldn’t be a true post without a yummy goodie attached am I right? So just in time for Thanksgiving, I give you:
Carrot, Cranberry & Pumpkin Muffins with Cream Cheese Scribble.
Preheat oven to 400°.
1 1/2 cups AP flour
1/2 cup sugar
1 t baking soda
1 t baking powder
1 1/2 t cinnamon
1/4 t ground ginger
1/4 t nutmeg
1/2 t salt
1/4 c vegetable oil
1 cup pumpkin puree
1 t vanilla
2/3 c shredded carrot
1/2 cup dried cranberries
8 oz cream cheese – softened
1/2 cup granulated sugar
1 T milk
In a bowl combine the first eight ingredients and set aside.
In the bowl of your KitchenAid (or whatever other mixer you have but realllly – don’t you think it is time to hint hint for say a KitchenAid for a simply WONDERFUL holiday gift?? Hmmm) Combine the oil, pumpkin, eggs and vanilla until creamy. Add the carrot and cranberries. Then add the dry ingredients slowly till just combined.
Line your muffin tins with paper and spray. (They will stick to the paper otherwise…) Fill 2/3 -3/4 full of the muffin mixture.
Bake for 15-20 minutes or until golden brown.
Allow to cool. While cooling take 8oz of softened cream cheese and whip the heck out of it. Add 1/2 cup of sugar and 1 T of milk.
I then take the cream cheesy goodness and put it in a baggie, cut the tip off the end to create a make-shift decorating bag – and tada get to decorating.
This part is simple.
Zig zag frosting on a muffin.
Squeeze frosting in mouth.
Zig zag frosting on another muffin.
Squeeze more frosting into mouth.
Repeat as necessary.
I hope you all completely enjoy your Thanksgiving holiday surrounded by good friends and loving family. I will be spending mine with my family fir the FIRST time in over 9 years and I could not be more elated if I tried.