Monthly Archives: November 2011

Apple Streusel Muffins

Hello Everyone,

I love this apple muffin recipe! It’s from my Taste of Home baking publication, the one that is fixed with shipping tape! LOL!!

Apple Streusel Muffins:

2 cups all-purpose flour

1 cup granulated sugar

3 tsp. baking powder

1-1/4 tsp. ground cinnamon

1/2 tsp. baking soda

1/2 tsp. salt

2 large eggs

1 cup sour cream

1/4 cup unsalted butter, melted

1-1/2 cups chopped peeled apples


1/4 cup granulated sugar

3 tbsp. all-purpose flour

1/4 tsp. ground cinnamon

2 tbsp. cold unsalted butter, cut into small cubes

In a large bowl, combine the first six ingredient’s. In another bowl, beat the eggs, sour cream, and butter. Stir into dry ingredient’s just until moistened. Fold in apples. Fill greased or paper-lined muffin cups two-thirds full. For topping, combine sugar, flour, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle a rounded teaspoonful over each muffin. Bake at 400 degrees for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to a wire rack. Serve warm.

I am feeling a bit better, got a full nights sleep anyway! Ray stayed the night last night and it helped the animals settle down. Mostly Casper, he hasn’t been easy for me to handle, he 80lbs of muscle and at times wants to run off if I don’t take him outside with a leash on. Plus his hearing isn’t very good, he doesn’t hear the door anymore when Ray gets home, or us calling him outside.

I have had to wear a heart monitor yesterday and today. My doctor wants to see how it’s doing, since I have been on so much medication for the Sarcoidosis. I have been having some heart palpitations too, so I hope it’s ok…

Better go for now, getting really tired, I did get a few boxes put away. I LOVE MY KITCHEN!!! I also can’t believe how much stuff we have! We will be moving stuff over from the old house until after Christmas.. Bummer… I was hoping we could put up our big tree, but I’ll have to live with my small ones for this year.. πŸ™‚


Amanda πŸ™‚

P.S. I hope to get back to baking for Community Cakes in the New Year!!

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Posted by on November 29, 2011 in Breads, Breakfast


Have you started making plans for the upcoming holiday season?

Silly question I know for most people, lol!! Most people I know are already planning big gatherings and dinners. Ray and I are just planning on moving over Thanksgiving weekend, and then some! I have spent 2 nights in our new home, rotating between the couch and the floor to sleep. Our pets are starting to adjust living here, Casper wants to look and sniff everywhere, not to mention pee on everything outside. He is a male after all, marking territory, isn’t that what men do?? LOL!! Chester after sniffing around the house yesterday decided at was all good and then went to sleep, he’s our mellow yellow kitty! Minnie on the other hand, has been? Well a handful, to say the least. I took her to the vet to get her updated on her shots and asked for the sedative. They cut the pills up into quarters so I could start with giving her small doses, at first. One quarter pill didn’t affect her at all, so I upped it, to a half a pill for the 30 minute drive to the house. Didn’t work.. She howled all the way over… And for the last 2 days she has been howling as early as 4am! This morning it was 5am.. UGGG!!! I stayed up with her this morning since I had a 8am doctor appointment. When I returned to the house, I fed them as usual and then Minnie started howling again.. I needed some sleep, so I gave her three-quarters of a pill, she really needed to settle down. I think I’ll call the pills her happy pills, because all she wanted to do was follow me around purring at full volume! Plus she was walking around like she was drunk.. Now she is napping with Chester. I know some of you might think it was mean to dope her up like that, but I was afraid she would have a panic attack. She’s only known the other house we lived in. This is Casper and Chester’s 3rd move so they are doing well with the change. I just knew Minnie was going to be handful and I was right.. You see she’s a lot like my mom’s cat Rascal. Rascal was gentil, loving, and scared of people she didn’t know, like Minnie is. After my mom and her husband moved to the house they live in now, my mom found Rascal dead on the steps of her house.. The vet said she died of a heart attack, yes pets have heart attacks as well. That’s what I have feared with Minnie, hence the reason for the happy pills.. I am going to have to give her more Saturday when the movers come with the rest of our furniture, I hate giving them to her, but right now it’s better for her to stay calm…

As for my doctor’s appointment, she is going to have me try injecting the methotrexate instead of taking the pills, she said it would absorb better into my bloodstream, and hopefully work better for me. Living in our new home, is sure a lot closer to all my doctors, and I love not having to drive so far.. And Ray can be home a lot sooner from work!! YEAH!!!!

Well I better go, I have more unpacking to do… I have a feeling I’ll be unpacking until JUNE!! πŸ™‚

Amanda πŸ™‚

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Posted by on November 23, 2011 in My Thoughts


Frosting for the Cause post today!

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Posted by on November 21, 2011 in Uncategorized


Pumpkin Waffles

Hello Everyone.

I am making just about everything with pumpkin this time of year and have been dying to try pumpkin waffles. I hope you enjoy these as much as we did!! πŸ™‚

Pumpkin Waffles:

3 large eggs

1-1/2 cups all-purpose flour

1/2 unsalted butter, melted

1 cup buttermilk

1/2 cup pure pumpkin puree

2 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

1 tsp. cinnamon

Heat waffle iron. I use a Belgian waffle maker, but any size waffle pan will work just fine. In a large bowl, beat eggs with a wire whisk or hand beater until fluffy. Beat in remaining ingredient’s just until blended. Spray waffle iron with cooking spray. Pour batter into waffle iron, close lid and let cook. Check your manufacture’s direction for proper cooking times. Serve waffles with butter and maple syrup.

Everything is coming along great with moving into our new house. Ray is they’re getting some stuff put together and I am in our old house baking, cooking, packing and writing lists! So much to do! I haven’t packed or moved in 8 years, and it always amazes me how much junk we have and that’s for 2 people! Unless you count the dog and 2 cats, they don’t really have that much stuff! I am busy baking my cakes for my guest post for “Frosting For the Cause”. Look for my post about it on Monday!

Well until next time…

Amanda πŸ™‚

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Posted by on November 19, 2011 in Breads, Breakfast


Oreo Cookie Muffins

Hello Everyone,

Here is a muffin recipe, well more of a dessert muffin than a breakfast muffin. They are kind of dense but they are really good! They come from my Taste of Home special breads publication that I bought many, many years ago. This magazine is so worn out that I had to tape the whole outside together with shipping tape so the cover would stay on!! LOL!! I made them for the state fair a few years ago, and won a 1st place!! πŸ™‚

Oreo Cookie Muffins:

Muffin Batter:

1-3/4 cups all-purpose flour

1/4 cup granulated sugar

3 tsp. baking powder

1/3 cup cold unsalted butter

1 large egg

1 cup whole milk

16 cream filled Oreos, coarsely chopped


3 tbsp. all-purpose flour

3 tbsp. granulated sugar

5 cream filled Oreos, finely crushed

2 tbsp. cold unsalted butter

1 cup vanilla chips

1 tbsp. shortening

In a large bowl, combine flour, sugar, and baking powder. Cut in butter until mixture resembles coarse crumbs. Beat egg and milk together; stir into dry ingredients just until moistened. Fold in chopped cookies. Fill greased muffin cups 2/3 full.

For topping, combine the flour, sugar, and crushed Oreos. Cut in the butter until crumbly; sprinkle about 1 tablespoon over each muffin. Bake at 400 degrees, for 16-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. In a heavy saucepan over low heat, melt vanilla chips and shortening until smooth. Drizzle over cooled muffins. Yield: 1 dozen

Until next time everyone…

Amanda πŸ™‚

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Posted by on November 18, 2011 in Breads, Breakfast


Orange Spiced Pumpkin Pie

Hello Everyone,

Here is a couple of recipes I put together for the Food Network Virtual Thanksgiving Table. Pumpkin pie is my favorite and when I saw this recipe adding orange to the pie, I thought wow this is fantastic! This pie is packed with spicy pumpkin and orange flavor. It will be the hit of your Thanksgiving dessert table!

Orange Spice Pumpkin Pie:

Easy Roll Buttermilk Pastry:

1 cup all-purpose flour

1/2 tsp. salt

1/3 cup shortening

1 tbsp. plus 2 tsp. unsalted butter

1 tsp. vegetable oil

3 tbsp. buttermilk

In a medium bowl, mix flour and salt. Cut in shortening, and butter, using a pastry blender blend together until mixture resembles the size of peas. Mix in oil and buttermilk with a wooden spoon. Place dough on a sheet of plastic wrap and form into a disk; refrigerate for 30 minutes. Roll pastry into a 10-inch circle, and line a lightly sprayed 9-inch pie dish, crimp edges.Place dough back in refrigerator while you make the filling.

Orange Pumpkin Spice Filling:

2/3 cup granulated sugar

2 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp. ground cloves

1/2 tsp. ground nutmeg

1 (15.oz) can pure pumpkin

3 large eggs, lightly beaten

3/4 cup heavy cream

1 tbsp. orange juice

1-1/2 tsp. orange zest

Mix all ingredient’s together just until blended, do not over mix. Pour filling into prepared pie crust. Use a pie crust shield, if you have them or cover edges with foil, to prevent overbrowning edges. Bake at 425 for 10 minutes, reduce heat to 350 degrees, and bake for another 30-35 minutes, just until center is set. Cool on wire rack for 10 minutes, then refrigerate until cold.


1 cup heavy cream

1/4 cup powdered sugar, sifted

1/2 tsp. orange zest

Whip cream until stiff, in a cold bowl and use a cold whisk, you’ll get higher peaks. Fold in powdered sugar and orange zest. Serve with pumpkin pie. Enjoy!

Check out these other blogs for great recipes for Thanksgiving!!

Cocktails, Appetizers, Soups and Salads:
Eat Be Mary: She’s Mulling It Over Wine
Cookistry: Bread With Ancient Grains
Celebrity Chefs and Their Gardens: The American Hotel Peconic Clam Chowder
Picky Eater Blog: Butternut Squash Soup With Thyme and Parmesan
Good Food Good Friends: Mushroom Soup

Mains: Grilled Quail with a Warm Beet, FrisΓ©e, and Pistachio Salad
She Wears Many Hats: Mayonnaise Roasted Turkey

Living Mostly Meatless: Vegan-Friendly Corn Casserole
Healthy Green Kitchen: Red Kuri Squash Pie
The Naptime Chef: Crispy Rosemary Fingerling Potatoes
Gluten-Free Blondie: Apple and Cranberry Studded Stuffing
Eat Drink Man Woman Dogs Cat: Blue Cheese and Rosemary Celebration Potatoes
Burnt Lumpia: Turkey, Sweet Potato and Cranberry Empanadas
Panfusine: Pan Fried Polenta Seasoned With Cumin, Ginger & Black Pepper
Homemade Cravings: Warm Brussels Sprouts and Cranberry Slaw
Bakeaholic Mama: Maple Roasted Brussels Sprouts With Crispy Prosciutto
Show Food Chef: Beer-Braised Brussels Sprouts
T’s Tasty Bits: Sweet Empanadas with Pumpkin and Lupini Beans Filling
The Amused Bouche Blog: Braised Kale
The Little Kitchen: How to Make the Perfect Mashed Potatoes

The Macaron Queen: Macaron Tower
Poet In The Pantry: Amaretto Apple Crisp
Farm Girl Gourmet: Pumpkin Coconut Panna Cotta
That’s Forking Good: Cinnamon Chip Pumpkin Blondies
Out of the Box Food: Out of the Box Food Maple Pumpkin Pie
Cake Baker 35: Orange Spiced Pumpkin Pie
Lisa Michele: Pumpkin, Pecan, Cheesecake Pie
Food For My Family: Buttermilk Custard Pear Pie
Simple Bites: Black-Bottom Maple Pumpkin Pie
A Cooks Nook: Swedish Apple Pie
Yakima Herald: Pretzel Jell-O Salad
How Does She: Three of Our Favorite Desserts
Dollhouse Bake Shoppe: Thanksgiving Candy Bar Name Plates
Sweet Fry: Pumpkin Latte
Tasty Trials: Spiced Apple Panna Cotta With Caramelized Apples and Caramel Sauce
An Uneducated Palate: Puff Pastry Apple Tart
Frugal Front Porch: Mini Cheaty Cheesecakes

Even more:
Kitchen Courses: Thanksgiving for Six People Under $60
A Curious Palate: The Communal Table


Posted by on November 15, 2011 in Dessert's, Pie, Thanksgiving Menu


We Bought a New House!

Hello Everyone,

Yep we did it we bought a brand new house! This is the news I have been so excited about and had to wait to write about. I wanted to post about it yesterday, but I was so tired by the time we were done signing papers and shopping, I crashed in the bed when we got back to the house. We haven’t moved into our new house yet, just have hauled some stuff over. We have some stuff being delivered on Saturday and I am going to stay there while Ray works on stuff through the next week in our old house. This whole house hunting deal has taken us more than 6 months, and talk about a learning process for us! This is the 4th house we put a bid on, it’s a lot tougher to buy a house than you think it is. The 1st house was a beautiful house and was what we were looking for, but we were outbid on that one. The 2nd one was ok, I can’t say I liked it as much as Ray did, but we went ahead and bid on that one, but the same thing happened, outbid again… The 3rd one was a whole different story, our bid was accepted, but there were some problems with no permits issued for the outside buildings ect, and we decided to back out. We just didn’t feel right about that place.. I am really happy we went with the 4th house and everything fell into place! It has 4 bedrooms, 3 bathrooms, living room, dining room, kitchen and breakfast area. It has a 3 car garage, and sits in a nice quite corner lot. The best part about this place is that, there are NO STAIRS!! It’s going to be an adjustment living in the city, where now we live in the country. It’s closer to Ray’s work and I won’t have so far to drive to my Dr appts. Since I have a hard time driving, this will be much better for both of us!!!

Here is a couple pictures of my new kitchen! I’ll be able to bake, and cook all kinds of tasty goodies in this kitchen!! πŸ™‚

Until next time!!

Amanda πŸ™‚

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Posted by on November 15, 2011 in My Thoughts


Cream Biscuits

Hello Everyone,

Here is a recipe I came up with today. I normally add milk to my baking powder biscuits, but I didn’t have any! ACK!! Since Ray and I don’t drink milk I only get 1 half-gallon once and awhile, otherwise a full gallon takes up to much refrigerator space. I have two quarts of heavy cream in the refrigerator and I don’t know why, just bought one. Must have thought I was out. I only bake and cook with it, nothing more.. So this was a good use for the cream. When we live on the dairy ranch my mom and dad would make biscuits with the cream we skimmed off the milk in the mornings, and they were really good! πŸ™‚

Cream Biscuits:

2 cups all-purpose flour

1 tbsp. granulated sugar

3 tsp. baking powder

1 tsp. salt

1/2 cup, 1 stick unsalted butter, cold, cubed

1-1/4 cups heavy cream

In a medium mixing bowl sift together the flour, sugar, baking powder, and salt. Add in butter and with a pastry blender, blend the flour mixture with the butter, until mixture resembles coarse meal. Add in heavy cream, and with a wooden spoon mix just until moistened. Pour dough out onto lightly floured surface. Lightly knead the dough into itself 10 times, pat out dough into about 1/2-inch thick circle. Cut desired shapes, I use a 2-inch biscuit cutter, gently press together scraps and cut out more biscuits. Place onto ungreased baking sheet, and bake at 450 degrees for 12-15 minutes. These are wonderful warm with butter and jam or honey! Enjoy!

Until next time..

Amanda πŸ™‚

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Posted by on November 12, 2011 in Breads


Eggnog Fudge

Hello Everyone,

Here is another yummy fudge recipe.. Enjoy!

Eggnog Fudge:

2 cups granulated sugar

3/4 cup eggnog

2 tbsp. light corn syrup

2 tbsp. unsalted butter

1 tsp. vanilla

Butter an 8-inch square pan; set aside. Combine sugar, eggnog, corn syrup and butter in a medium saucepan. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Add candy thermometer. (Bulb of thermometer should not rest on bottom of saucepan). Continue to cook until mixture reaches the soft-ball stage (238 degrees). Pour into large heat-proof mixer bowl. Cool to lukewarm (about 110 degrees). Add vanilla and beat with electric mixer until thick. Spread into prepared pan. Score fudge into squares with knife. Refrigerate until firm. Cut into squares. Store in refrigerator.

Until next time…

Amanda πŸ™‚

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Posted by on November 10, 2011 in Candy


Peanut Butter Fudge

Hello Everyone,

Here is another recipe from a Christmas cookbook that I love. I don’t remember where I bought this book, but it’s the one I use all the time for candy and it has a lot of other great recipes to make and give as gifts. When I was involved with the 25 days a Christmas I used a lot of recipes from this book, so the people we gave gifts to would have something different everyday. Plus there are lots of spots on different pages where I have spilled stuff while baking or cooking from it! LOL! Peanut butter fudge is my favorite, I’ll pick it over chocolate any day!! Enjoy!

Peanut Butter Fudge:

2-1/4 cups light brown sugar, packed

1/2 cup whole milk

2 tbsp. unsalted butter

3/4 cup creamy peanut butter

1 tsp. vanilla

1/2 chopped peanuts

Butter a 9×5-inch loaf pan; set aside. Heat sugar, milk and butter in a heavy 2-quart saucepan. Bring to boil, stirring constantly until the sugar is dissolved. Cool 10 minutes. Add peanut butter, vanilla, and peanuts. Stir until well blended. Pour into prepared pan. Refrigerate at least 3 hours. Makes about 27 candies.

Until next time..

Amanda πŸ™‚

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Posted by on November 9, 2011 in Candy