I Heart Dessert

I’m going to have to blame my lateness on my current situation: my over a week long illness that’s taking its precious time and does not seem to want me to get better yet. It made my Halloween preparations and plans very difficult, but I still managed somehow, even though I did have to give up a few things I wanted to get done. It was especially frustrating last week because I had started getting sick last Monday and miraculously the next morning I was all better, but the sneaky little bugger came back with a vengeance the next day and since then I have been battling it for almost 2 weeks now.

Anyway, on to what I was able to accomplish during my sick week. I was able to sew part of my Halloween costume. I was little red riding hood and I decided to sew my own cape. It came out pretty well, I’m just thankful I didn’t mess it up (it was my first time sewing anything). I baked two items out of the three items I had planned for Halloween, and I also managed to give out Halloween candy.

This year I decided to try out some new recipes. I baked Buttermilk Spice Muffins (the exact recipe from Mimi’s Cafe, I couldn’t believe they just posted it on their website) and Pumpkin Chocolate Chip Muffins. The Buttermilk Spice Muffins were good, although next time I might double the spices. Unfortunately, I personally can’t tell you how good the Pumpkin Chocolate Chip Muffins were. By the time I made these, I couldn’t really taste anything anymore, but my friends seemed to like them so there’s a good sign! I’ll have to try baking them again when I’m not sick.

Buttermilk Spice Muffins

Mini Halloween Liners

My Little Red Riding Hood Basket Filled with Pumpkin Chocolate Chip Muffins

Here are the recipes:

Buttermilk Spice Muffins
(from a Mimi’s Cafe Recipe)

Ingredients:

Batter:

• 1 cup Sugar
• ½ cup Butter or margarine
• 3 Eggs
• 2-½ cups Flour
• 2 tsp. Baking soda
• 1 tsp. Nutmeg
• ½ tsp. Cinnamon
• ¾ cup + 1 tbsp. Buttermilk

Nut Topping:

• ½ cup Sugar
• 1 cup Walnuts (finely chopped)
• ½ tsp. Cinnamon
• ½ tsp. Nutmeg

Directions:

1. Preheat oven to 375°. In a bowl, cream the sugar and butter together. Add eggs and beat one more minute.
2. In a separate bowl, sift the flour together with the baking soda, nutmeg and the cinnamon.
3. Add flour and buttermilk to the first mixture, mix at low speed until smooth. To avoid lumps in the batter, add the wet and dry ingredients alternately, in small amounts.
4. Make the nut topping: Mix all ingredients together in a small bowl.
5. Grease muffin tins or use paper baking cups. Fill each cup 3/4 full of batter. Add a full, rounded tablespoon of nut topping on top of each muffin cup of batter. Bake immediately at 375° for 20-25 minutes, until golden brown or the topping will sink to the bottom of the muffin. Makes about 12 standard size muffins.

Mini Pumpkin Chocolate Chip Muffins
by iheartdessert