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Hi, Primmies... I stitch reproduction antique samplers and dolls. I also have lots of great artists and their sites featured as well as tutorials and some recipes for you to enjoy. Eventually we will have our own items for sale. Until then I hope you will enjoy the content, please leave a comment on any post you wish to.

Thank you,
Susan

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September 16, 2011

Inspiring Fall Decorating Ideas and A Yummy Gingerbread Muffin Recipe

Hi, Primmies, everyone seems excited (and relieved from the heat of this summer) about the approaching Fall Season. I know I am. I'm peeping from the kitchen window several times daily to see what leaves are starting to turn. Our little baby maples' leaves have turned colors, isn't that funny? The big fellas I'm still waiting. It was early last year. Maybe this year,too.
So, I've website-hopped a little and here's some pretty ideas for decorating and a Gingerbread
Muffin recipe (who doesn't love gingerbread?)







Gingerbread Pear Muffins
Makes: 12
Prep: 25 minutes Bake: 15 minutes Cool: 10 minutes
Recipe from Better Homes and Gardens
All Photographs Copyright Better Homes and Gardens

ingredients
1-1/2
cups all-purpose flour
1
tsp. baking powder
1
tsp. ground ginger
1
tsp. ground cinnamon
1/2
tsp. baking soda
1/4
tsp. salt
2/3
cup mild-flavored molasses
1/4
cup butter, melted
1/4
cup packed brown sugar
1
egg
1/2
cup boiling water
2
small pears, cut in 6 wedges each
3
ounces dark or bittersweet chocolate broken in small pieces
Raw sugar, optional
directions
1. Preheat oven to 350F. Lightly coat twelve 2-1/2-inch muffin cups with nonstick cooking spray and flour.
2. In large bowl combine flour, baking powder, ginger, cinnamon, baking soda, and salt. In a second bowl whisk together molasses, butter, brown sugar, and egg. Pour into flour mixture. Stir until combined. Whisk in boiling water. Divide evenly among muffin cups. Add 1 pear wedge to each muffin, press lightly.
3. Bake 15 to 18 minutes or until toothpick inserted into center comes out clean. Sprinkle with raw sugar. Add chocolate piece to top of muffins. Cool in pan on rack 10 minutes. Use table knife to smooth melted chocolate. Remove from cups. Cool completely on wire rack. Makes 12.
nutrition facts
Servings Per Recipe 12 Calories221 Total Fat (g)7 Saturated Fat (g)4, Monounsaturated Fat (g)1, Polyunsaturated Fat (g)0, Cholesterol (mg)29, Sodium (mg)163, Carbohydrate (g)39, Total Sugar (g)21, Fiber (g)2, Protein (g)1, Vitamin A (DV%)0, Vitamin C (DV%)2, Calcium (DV%)6, Iron (DV%)11, Percent Daily Values are based on a 2,000 calorie diet

Hope you enjoyed the ideas and the recipe.

Susan

5 comments:

Living In Williamsburg Virginia said...

Thank you very much for you kind words about our blog.

We love your blog, too. What a colorful and artistic display! This is beautiful. It is definitely a place we will return to for ideas.

Darryl and Ruth :)

Vicki said...

That recipe looks so good and the presentation is gorgeous! Thanks for sharing. I just found a bell cloche and I'm dying for the pumpkins and gourds to show up here in FL so I can decorate. Love that front porch too. Hope you have a wonderful weekend!

Penelope's Beehive said...

Good morning Susan...Upon my word, what a YUMMY recipe...thank you so much for sharing!

Thank you also for popping by my blog. I hope that you enjoyed your visit, and shall return again soon.

Happy weekend to you...

Warmly,
Judy

Christine said...

Thanks so much Susan for finding such great eye candy for us to drool over! As for drooling, those muffins are fantastic looking!
Best wishes
Christine

Susan said...

Wow, this is a record for me for comments left! I'm so tickled, thanks a bunch everyone. I'm glad you all liked the post, I just love Fall and gingerbread (cakes and men) so these went well together, I think.
I'll try to do more posts like this!
Warmest Regards Always,
Susan

I Look Forward To Your Comments

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