Out in the big, wide open. Where anything can get to you.Should be song lyrics but they just popped into my head this morning out of a thought not fully formed.
"The most common way people give up their power is by thinking they don’t have any." – Alice Walker
The thing rises from it's bed and it is.... me. I still prefer to think of this as allergies so lets all live in denial for awhile. I'm going to make coffee and when I have that first sip it will be just like in the commercials, I will be revived and all will be right with my world. Do they guarantee that?
I made pumpkin spice muffins today. They are cooking for about another 10 minutes. I even followed the recipe, except I added an extra egg when the batter was dry (I didn't use pumpkin because I had a winter squash already done and ready to go). I'm not planning to make the icing for them.
Ingredients 1-3/4 cups (425 mL) all-purpose flour 3/4 cup (175 mL) packed brown sugar 1-1/2 tsp (7 mL) baking powder 1 tsp (5 mL) cinnamon 1/2 tsp (2 mL) baking soda 1/2 tsp (2 mL) salt 1/2 tsp (2 mL) ground ginger 1/4 tsp (1 mL) ground cloves 1/4 tsp (1 mL) nutmeg 1/2 cup (125 mL) chopped walnut halves 2 eggs 3/4 cup (175 mL) canned pumpkin puree 1/4 cup (50 mL) vegetable oil 1 tsp (5 mL) vanilla Maple Cream Cheese Spread: 1/2 pkg (8oz/250 g pkg) cream cheese or light cream cheese, softened 1 tbsp (15 mL) icing sugar 1 tbsp (15 mL) maple syrup 1/4 tsp (1 mL) vanilla Preparation: Line 12 muffin cups with paper liners or grease; set aside. In large bowl, whisk together flour, sugar, baking powder, cinnamon, baking soda, salt, ginger, cloves and nutmeg; mix in 1/4 cup (50 mL) of the walnuts. In separate bowl, whisk together eggs, pumpkin puree oil and vanilla; pour over dry ingredients. Stir just until dry ingredients are moistened. Spoon into prepared muffin cups. Sprinkle with remaining walnuts. Bake in centre of 375°F (190°C) oven until golden and tops are firm to the touch, 20 to 25 minutes. Let cool in pan on rack for 5 minutes. Transfer to rack; let cool. (Make-ahead: Store in airtight container at room temperature for up to 2 days or wrap each in plastic wrap and freeze in airtight container for up to 2 weeks.) Maple Cream Cheese Spread: In bowl, beat cream cheese until light; beat in icing sugar, maple syrup and vanilla until blended. (Make-ahead: Cover and refrigerate for up to 2 days.) Serve muffins with spread.