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Posts from the ‘Quick Breads’ Category

Best Damn Fruitcake The Start Of Holiday Baking

Festive

Festive

It’s been a little while since I’ve posted anything, things have been kind of crazy and time has gotten past me. Cooking has not been a priority except what I need to sustain myself. I am going to make a concerted effort to post more, cook more, develop recipes, it’s my passion that frankly has taken a back seat to other things and I feel like I am unbalanced. I need to get back in the groove so to speak and am hoping that all the cooking that I am doing will help me to get my mojo back. In January my blog will be 5 years old, thats a long time and I am proud of how this site has evolved and also saddened that I have let it slip away lately. It has taken me a while to get some balance after the passing of Nando and Izzy. Percy is helping me and is such a good boy, he has brought joy back into my life. I am so thankful for that.

The Holidays are upon us, for me that means a lot of time in the kitchen baking. Cookies, mini loaves, cakes and pies, it’s a very important part of the holidays for me and this year will be no exception. The title of this recipe may sound kind of funny but that’s actually what they called it in Pure Wow which is where I first found this recipe. I have changed it considerably from the ingredients to the baking time and temperature. That said this is the BEST fruitcake I have ever had. A far cry from the commercially prepared and dreaded Christmas gifts that many of us grew up on. No green and red candied or fake fruit, there is actually noticable cake with a balanced amount of fruit and nuts. I make this every year and although these photo’s are from last year as I have not started my baking yet it will be made this year many times over, it is included in my gift baskets for friends and family who all agree that it really is The Best Damn Fruitcake.

fruit cakes

fruit cakes after a good soaking and brushed with a little plum jam

Best Damn Fruitcake

Makes one 9 inch loaf or 3 mini loaves

1 1/2 cups dried fruit of your choice- I used cherries, cranberries, apricots, pears and golden raisins. Use however much you like of each so that you have a total of 1 1/2 cups

1 1/2 cups nuts chopped- I used pecans, hazelnuts, pistachio’s and almonds. Use whatever you like, however much of each so that it equals 1 1/2 cups

1 1/2 cup booze or fruit juice like apple cider- (I have used cognac, bourbon, port, also have thrown in some Poire William), heated on stove top or in microwave until hot not boiling .

12 tbs unsalted butter at room temperature

1 cup packed light brown sugar

2 eggs at room temperature

2 tsp vanilla

1 tbs orange or tangerine zest

1 1/2 cup flour

1 tsp baking powder

1/4 tsp salt

pinch of cinnamon

1 tbs retained liquid from fruit

Demerara or turbinado sugar for sprinkling

Instructions

Pre heat oven to 350 and prepare your loaf pan or pans. Butter or spray with cooking spray.

Pour the hot booze or juice over the fruit and let sit for at least 30 minutes. The longer the fruit sits in the liquid the better it is in my opinion, the recipe only has the fruit macerate for 10 minutes, but it can easily sit overnight or 48 hours.

Drain the fruit but retain the liquid, you will need it later so don’t discard.

Place the drained fruit and chopped nuts in a bowl and set aside.

In your mixer with paddle attachment cream the butter and sugar for about 4-5 minutes. It should be light and fluffy, scrape sides as needed. Add the eggs one at a time beating well between additions and scraping the sides of the bowl. Add the vanilla, orange zest and cinnamon.

Whisk together the flour, salt and baking powder. Add to the butter mixture and beat only until combined adding 1 tbs of retained liquid from the fruit. Remove the bowl from your mixer and add the fruit and nuts and fold in until combined. Add the batter to the pan or pans, smooth the top and sprinkle with the sugar. Bake with the rack in the middle of the oven. If you are making one loaf for about 90 minutes or more (watch carefully) or until tester comes out clean. If mini loaves approximately 40-50 minutes. They will be golden brown. Remove from the oven and spoon some of the retained liquid on the loaf or loaves and let cool in the pan for about 10 minutes. Remove from pan and finish cooling on rack, spoon some more liquid on them and wrap in plastic or cheese cloth and store in air tight tin, These are best served 48+ hours after baking. Over the next couple of days continue to spoon more of the retained liquid on the loaf re wrapping and storing in the airtight container until you are ready to serve.

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Spiced Apple Pecan Loaf And An Auction For Charity

3 mini loaves

3 mini loaves

You all know about my passion for animals and that I work with rescue and animal related charities. One of the groups I work with is called PugsquadSOS. We recently had an auction to benefit a small animal rescue group in upstate NY and I donated homemade baked goods. One of the items I included in this box of treats is this homemade spiced apple loaf. I used my banana bread recipe and adapted it for apples adding some warm autumnal spices and homemade applesauce. It turned out really well, the bread is not overly sweet, is light and smells wonderful because of the spices. This loaf along with other homemade baked goods is currently up for grabs on Instagram, we are raising money for 2 little dogs that need very expensive life saving surgeries and their families do not have the means to pay for it. If any of you would like to bid on my offering or any of the items on instagram go to @portiathepug_paw_pal_auction.

I am bringing these loaves with me to Fiesta Friday #145, last week I co hosted and this week we will all be voting on the feature recipes.

I would also be remiss if I did not acknowledge our veterans today. Thank you to the men, women and canine corp that sacrificed life and limb so that we may enjoy the freedom and safety that sadly we sometimes take for granted, without their bravery it would be a far different world. Bless our Veterans and take care of them each and every day and not just on Veterans Day.

Spiced Apple Pecan Loaf

Makes 1 standard size loaf or 3 mini loaves

4 oz (1 stick) softened butter

1 cup sugar (preferably organic)

2 eggs at room temperature

1  cups flour

1/2 cup spelt flour

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp allapice

1/4 tsp ginger

1/4 tsp nutmeg

1 heaping cup applesauce (I used homemade unsweetened and it was about 1 1/4 cups)

1/2 cup creme fraiche or sour cream

1 tsp vanilla extract

1/2 cup chopped roasted pecans

1 apple peel left on, cored and cut into thin slices

Pre heat oven to 350 degree’s. Butter or grease standard size loaf pan or 3 mini pans.

Cream butter and sugar until light and fluffy. While creaming the butter sift or whisk together the flour, salt, baking soda and spices.  Add eggs one at a time beating between each addition until eggs are incorporated. Add the flour mixture and beat only until combined. Add the applesauce, creme fraiche and vanilla and beat until combined. Fold in the pecans and scrape into baking pans. Place apple slices and whole pecans on top and bake until golden brown and when tester inserted it comes out clean. This will take close to an hour for a large loaf and about 25 minutes for 3 mini loaves.

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Auction items

Auction items

The winning bid will receive:
1 dozen chocolate chip cookies

1 dozen healthful dog cookies

1 dozen fig/pistachio rugelach

1 dozen ginger spice molassess cookies

1 mini loaf banana bread

1 mini loaf spiced apple pecan bread

Guest Post- Cheryl “Cheffie Cooks” Wiser

Over the next few weeks I will be highlighting some of the wonderful bloggers I know who have stepped up to do guest posts. First is my dear friend Cheryl whose blog Cheryl “Cheffie Cooks” Wiser is one I have been following for a while now, I have mentioned Cheryl before on several occasions, she manages 9 blogs, 5 children and about a thousand other things all at once. How does she do it, well, I wish I knew, and she seems to do it all seamlessly. Cheryl is sharing her recipe for a seasonal favorite, Pumpkin Nut Bread.  Thank you so much Cheryl.

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A Special Post for Suzanne!
I hope you will enjoy this easy and tasty Pumpkin Nut Bread for the Fall-Autumn months ahead.

Pumpkin Nut Bread

Yields one loaf (approx. 16 slices).
INGREDIENTS:
1-2/3rds cups All Purpose Flour
1 cup Sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
pinch of salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 Beaten large Eggs
one 15.5 ounce Pumpkin Pie Filling ( I use Libby’s brand, any will work)
1/4 cup Canola Oil
1/4 cup Cold water
1/2 Cup chopped Walnuts (or pecans)
Optional 1/3 cup golden raisins
PREPARATION:
I use a food processor but you can use a mixing bowl and hand mixer, add dry ingredients into processor and pulse to combine, add wet ingredients and run processor to fully incorporate batter. Fold in chopped nuts and optional raisins. Transfer to a prepared 5″ x 9″ Loaf pan and bake @ 350 for 65 minutes. Allow to cool, remove from loaf pan and slice.

I hope you enjoy this recipe.
Thanks to Suzanne for allowing me to share a recipe with you all.
Cheryl “Cheffie Cooks” Wiser.

Dog Biscuits

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Banana Bread

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I didn’t want to share this, really who needs another banana bread recipe, there are a zillion out there right? Well, this turned out so good I had to share. I tweaked the recipe I always use which is really good but this bread was outstanding. What did I do, not that much really. Added 1/2 cup spelt flour, increased the banana, added dark chocolate chips and sprinkled some homemade granola on top. The end result is really wonderful. I have to admit it’s the best banana bread I have ever made, that say’s alot because I have made MANY loaves. The recipe makes one standard size but I like to make 3 mini loaves. I had guests arriving to stay in my air bnb room so I left one loaf in the room, kept one for me and gave the other one to friends. Works out perfectly.

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Banana Bread

1 stick, 4 oz or 8 tbs unsalted butter- I used Kerrygold- softened at room temperature

1 cup sugar

2 large eggs at room temperature

1 cup all purpose flour

1/2 cup spelt flour

1 tsp baking soda

1 tsp salt

2 1/2 large very ripe banana’s (close to 1 1/2 cups) mashed with a fork

1/2 cup full fat sour cream

1 tsp vanilla

dark chocolate chunks or chips you judge how much I didn’t measure, I guesstimate around 1 1/2 cups

enough granola to sprinkle on top

Pre heat oven to 350 degree’s

Butter or spray your loaf pan or pans

Preheat oven to 350

In stand mixer with paddle attachment beat the butter and  sugar until light and fluffy, add the eggs one at a time beating after each addition. Whisk together the flours, salt, baking soda and add to the butter/egg mixture beating only until combined. Add the banana, sour cream and vanilla and again beat until combined, remove the bowl and fold in the chocolate. Spoon into loaf pan or pans and bake for large loaf 60-70 minutes, will be golden brown and cake tester inserted in center should come out clean. If making mini loaves, bake 25-35 minutes.

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Whole Grain Waffles

Handsome waffle maker

Handsome Breville waffle maker photo from Williams Sonoma website

I procrastinate, a lot. I have been wanting to get a new waffle maker for about a year or more but thought I would wait for old one to die, it didn’t but was producing some pretty sorry waffles. I threw caution to the wind and took the plunge. I bought the Breville Smart Waffle maker, and I am really glad I did. It’s wonderful and I have been making waffles for a couple of days now and having a lot of fun experimenting with different recipes. I love how nice and thick the waffles are, uniformly cooked and crisp on the outside, very tender on the inside. This is not a sponsored post by the way, I bought and paid for it this is entirely my opinion and I was not coeerced.

Today I made some whole grain waffles using spelt, oat and almond flour primarily. The waffles are really good, very light and flavorful and I feel pretty good about eating one. A little fresh fruit and drizzle of honey or maple syrup, some butter and you have a nutritious start to the day. I adapted the recipe for Classic Waffles that came in the instruction book.

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Whole Grain Waffles

Made 9 waffles

1 cup spelt flour

1/2 cup oat flour

1/2 cup all purpose flour

1/3 cup almond flour

1 tbs baking powder

1 tsp kosher salt

1/4 cup organic sugar (can adjust more or less or use honey or coconut sugar)

1 3/4 cup milk (almond milk would be nice also)

3 large eggs

5 oz butter melted

1 tsp vanilla

Add the flours, baking powder, salt and sugar to medium size mixing bowl. Whisk to combine and make a well in the center. In another bowl beat the eggs with a whisk, add the milk, melted butter and vanilla. Pour the wet ingredients into the center, whisking while p0uring. Don’t over mix, there may be a few small lumps, thats ok. Let the batter rest while your waffle maker heats. Follow manufacturers cooking instructions. Enjoy!!

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Cranberry Orange Scones

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For years I was challenged when it came to making biscuits or scones then I found this recipe on Food52. These scones are absolutely delicious, no one and I mean no one makes scones like my friend Liz Larkin, the Scone Lady of Pound Ridge. I adapted her brilliant recipe for Royal Wedding Scones, using cranberry and orange rather than blueberries. These scone are light, fluffy, moist and delicious and were perfect with some homemade devon cream (because I can’t find it anywhere I made it) and some of the mixed citrus curd.   Some of these scones  are for my British (Welsh) friend David Prosser/Barsetshire Diaries, who never fails to entertain and amuse with his lovely blog posts every week. I hope you like scones David because I made some for you.

As long as I was making scones, for the Tea Room and for David, I thought it would be nice to bring some to Fiesta Friday as well. Angie is hosting party number 102 and her co hosts this week are Elaine @ foodbod and Julie @ Hostess at Heart, this will be a great party, join in, bring a dish and have fun!!

Cranberry Orange Scones

Adapted from a recipe by Liz Larkin, aka Mrs Larkin, aka the Scone Lady

1 1/2 cups frozen cranberries

1/3 cup packed brown sugar

2 1/2 cups all purpose flour

1 tbs baking powder

1/2 tsp salt

6 tbs cold unsalted butter cut into tbs size pieces

1 large egg

1 cup cold heavy cream

zest of one small orange or tangerine

1 tsp vanilla extract

Add the cranberries and brown sugar to the food processer and pulse until some of the berries are broken up and mixed with the sugar. Remove and set aside, clean and dry the bowl of the processor.

Add the flour, salt and baking powder and pulse 2 or 3 times to combine. Add the butter and pulse until it resembles crumbs. Pour into a mixing bowl. In measuring cup add the cream, beat in the egg, vanilla and orange zest. Pour into the mixing bowl and stir to combine with a fork, the dough will be shaggy, don’t over mix it, it’s ok if it’s not cohesive. Add the cranberry sugar mixture and gently stir with a fork just to combine.

Prepare your work surface by scattering some flour and dump the dough onto it. Bring it together gently with your hands lightly patting it into a circle. Cut into 6-8 slices depending on how large you like your scones. Line a sheet pan with parchment and put the scones on about an inch apart. Place in the freezer and keep them there at least an hour you want the scones to be completely frozen. When they are frozen,  you can either bake all or some. Store in ziplock bags separated by parchment until ready to bake.

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To Bake: 

Pre heat oven to 425 Degree’s. Remove the scones from the freezer and place on parchment lined baking sheet. Brush with cream and sprinkle sugar on them. Bake for 20-25 minutes until golden brown. Enjoy with butter, cream, jam or curd and a nice cup of tea.

To make the Devon Cream I simply combined, cream cheese, sour cream or creme fraiche and heavy cream until it’s soft and spreadable.

So good!!

So good!!

 

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Guest Post And 4 Year Blogging Anniversary

Four years ago today I hit the publish button and posted my first blog post. It was scary and exciting and honestly I had no idea what would come of it.  I am so thrilled to still be blogging and very happy to have met all of you amazing and wonderful people and I want to thank you for reading my posts, offering your kindness and support and inspiring me. This post on the anniversary of hitting that publish button is a slight departure from my usual food posts, oh. there is still food involved but I  wanted to do something a little different, a bit daring and fun.

I am honored that Teagan Riordan Geneviene has agreed to do a guest post today.  I also want to thank my friend at Hocuspocus13 for agreeing to help me with this post, she created a recipe for a very special tea  (I made it and its delicious, I read about the flowers/herbs and they are incredibly good for you as well)  I think it’s the perfect addition to our meal in the tea room. Thank you, and now I am handing it over to Teagan….

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Hello everyone.  I’m happy to meet you!

From my first visit to A Pug in the Kitchen, it has ranked at the top of my list of favorite blogs.  Interesting commentary, photos, easy to follow instructions, and delicious food — I was hooked.  So when Suzanne asked me to do a guest post there was no way I was saying no.  Even better, it became more of a collaboration than a guest spot.atonement-video-cover-copy

After my regular, real world job, I’m an author of fantasy fiction.  My blog is called Teagan’s Books.  My current novel in progress is actually book-2 in an urban fantasy series that began with “Atonement, Tennessee.”  The title is the name of my fictional town where supernaturals secretly live among the residents of this seemingly quaint town.  (Book-2 will be called Atonement in Bloom.) I told Suzanne about a few different settings in the series that would involve food.  She picked a locale that was new for book-2, Adelle’s Attic Tearoom.

What I’m sharing with you is more of a snippet than a story.  It’s a scene with two minor characters in the novel.  I think it’s fun to get to know the characters who only play a small role.  I hope you enjoy it.

Adelle’s Teapot — Features from Atonement TN

Copyright © 2015 by Teagan Ríordáin Geneviene

1924 Good housekeeping 2 girls tea

The inventory notes Annie recorded were part of an ancient list, passed down through the Metatron clan.  For the most part, the older theitem, the more power it held.  The kind of power varied widely.

The Mirror of Truth and Justice Most Poetic could show one’s true self.  The mirror could be playful, cryptic, devilishly mischievous, or brutally honest.  It almost seemed to have a mind of its own.  In age and in power, that mirror ranked about mid-way on the inventory list.  Annie shuddered to think of the havoc she had known the mirror to wreak.

She kept many of the items hidden in plain sight in her antique shop.  It had been easy enough to steer Ralda Lawton away from a special quilt.  Ralda, the new owner of the Sunhold estate, did not need that star design quilt, but someone else would.  However, the brass Bed of Dreams was meant for her.  The bed wasn’t strong in power, but it was effective.

ad 5 Oclock TeaAnnie looked down at the ancient list.  Something glowed through several layers of paper.  She knew the glow came from the script identifying a very old item.  The glowing writing meant an item awakened.  Her hands shook as she leafed through the pages to the very beginning of the catalogued inventory.

The teapot.  Annie took a shuddering breath.  It was simple and unassuming looking, but the teapot was the oldest item listed in Annie’s inventory notes.  It was also arguably the most powerful.  Because of its unique properties the teapot had always been kept separate from the other items.  Adelle, Annie’s sister was the teapot’s custodian.  It was safely tucked away in the attic of the Victorian house that was Adelle’s tearoom and home.

A brew had not been made from that teapot in living memory.  But what else could awaken the pot but the alchemy of water, heat, and the right combination of herbs, flowers, and leaves?

“No Adelle,” Annie muttered as she put away the ancient ledger.1937 Look Shirley Temple Santa tea

Annie ran out of her shop, the door banging shut behind her.  Her platinum hair shone in the moonlight.  She skidded around the corner and ran down the town square.  Annie stumbled to a stop.  She gazed at the night sky in open mouthed astonishment.

Above Adelle’s tearoom the sky shimmered in a golden aura.  When Annie looked farther up into the sky, she saw an even more astonishing sight.  The entire town of Atonement rested unaware beneath five columns of light pillars.  The columns of light pulsed through the clouds.

“Adelle,” Annie gasped.  “What have you done?”

With a hand to her chest, Annie continued toward her sister’s home.  She fell going up the front porch stairs.  As she righted herself, Annie saw that the front door stood open.  Then she realized that every door and window in the Victorian house was wide open.

“My God, Annie!  Are you all right?” Adelle exclaimed as she helped her sister to her feet and guided her inside.

Annie allowed her sister to guide her, gasping for breath and shaking with fright, to the kitchen table.  There Adelle poured a cup of tea.  Annie turned horrified eyes from the teacup to her sister.

1940s Home Notes Girl tea party“Oh don’t be silly,” Adelle chastised.  “It’s not from that teapot.”

Annie took a sip of the tea her sister pressed upon her.  She took a bite of cake or scone or some baked treat that would ordinarily have been delicious.  However it might as well have been cardboard in her mouth.  Without even realizing what she was doing Annie crumbled the rest between her fingers never looking at it.  She stared blindly out the kitchen window into the darkness, too stunned to process the thousand thoughts in her mind.

“Why in heaven’s name would you let the teapot awaken?” Annie finally asked.

“It couldn’t be helped.  I needed to talk to our grandfather,” Adelle replied.

“That wouldn’t be difficult for you,” Annie said.  “Why would you use the teapot for that?”

Her sister’s mouth curved to that self-satisfied, cat-with-a-bowl-of-cream smile that Annie knew all too well.

“Which grandfather,” Annie asked, closing her eyes and bracing herself for the answer she already knew was coming.

Adelle pursed her lips then made a reluctant, sardonic grimace.  “The one quite a few times removed.  Maybe a few hundred times.”1905 Sunday Mag Tea Woman steam kiss

Annie groaned and dropped her head to the kitchen table, her pale hair falling to cover her face.  Forehead against the polished wood, she rocked her head side to side.  Finally she looked up at her raven haired sister.

“Tell me this is not happening,” Annie pleaded hoarsely.

“It really couldn’t be helped, Annie.  I had to consult Enoch,” Adelle said apologetically.

“What could possibly be that important?” Annie demanded.

The sardonic twist left Adelle’s mouth.  She looked into her sister’s eyes, coldly serious.

“Cailleach Bheur,” Adelle said.  “Beira the Crone.”

***

As you can see, my odd little imaginary town has its quirks.  I hope you enjoyed this little visit to Atonement, Tennessee.

Hugs,

Teagan

 

Dazzle Tea

Dazzle Tea

DAZZLE TEA- Recipe by Hocuspocus13
2 parts red clover blossoms
2 parts rose hips
1 part chamomile flowers
1 part peppermint leaves

tea by these leaves
herbs and water it weaves
a brew so warm
it would awake a storm
teapot time to be reborn

tea time

tea time in Atonement at Adelle’s Attic Tea Room

 

Happy New Year, Some Favorites And 2015 in review

Taken from Pinterest

Taken from Pinterest

I wish each and everyone of you an amazing, healthy, happy, joyous and prosperous 2016. I want to thank you all for being such great friends, for leaving such uplifting and kind comments and for being my source of inspiration. Below is the report compiled by the WordPress helper monkey’s. I don’t really keep track of the stats, but do appreciate the work that WordPress puts into these reports, thank you to the good people at WordPress!! Both 2014 and 2015 were hard years for me, harder than I can even express. The start of a new year brings with it hope and we also reflect on the past year, the good and the bad, the sad and the happy, triumphs and failures. Life can sometimes be like a rollercoaster ride.

Going into my 4th year of blogging in January is quite momentous for me. I can’t believe I am still doing this,  have made such great friends and learned so much. Hope you all have a wonderful time on New Years Eve and joyously welcome 2016, peace, love and joy to all. Below are some photo’s I compliled with some of my favorite dishes both sweet and savory.

Savory favorites

Savory favorites

Baked, desserts and the epic biscuit!

Baked, desserts and the epic biscuit!

 

The WordPress.com stats helper monkeys prepared a 2015 annual report for this blog.

Here’s an excerpt:

The concert hall at the Sydney Opera House holds 2,700 people. This blog was viewed about 37,000 times in 2015. If it were a concert at Sydney Opera House, it would take about 14 sold-out performances for that many people to see it.

Click here to see the complete report.

Happy Halloween And Some Pumpkin Spice Latte Doughnut Muffins For Fiesta Friday

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How many of you have had a Pumpkin Spice Latte? They are really delicious and are a greatl hot beverage on a cold Fall/winter morning. This was my inspiration for these muffins. Pumpkin, spice, coffee baked into a delicious cake like muffin dipped in butter and rolled in cinnamon sugar. The recipe is one of my favorite muffin recipes from Food52 Cinnamon Sugar Breakfast Puffs. It’s really delicious. I wanted to switch it up a bit and add some pumpkin and coffee to mimic the latte.  They are wonderfully soft and cake like with a hint of pumpkin and coffee.

I thought this would be a nice sweet treat to bring to Fiesta Friday, sorry Angie you might find some sugar granules on your floor, they are a little messy but sooooo good. There are no co hosts today so sweet Angie is manning the helm herself, Thanks Angie for always being there and if any of you would like to join the party feel free to follow the link, we need co hosts to step up to the plate.

Muffins and Coffee

Muffins and Coffee

Pumpkin Spice Latte Doughnut Muffins

Adapted from a recipe on Food52 from five and spice

Makes 12 muffins

1/3 cup melted butter

1/2 cup sugar

1 large egg

1 1/2 cup all purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp allspice

1/8 tsp ginger

1 heaping tsp powdered or granulated coffee or espresso powder

scant 1/2 cup whole milk at room temperature

3 tbs pumpkin puree

1/2 stick or 4 tbs unsalted butter melted

cinnamon sugar

Melt butter either on the stove or in the microwave in glass or ceramic. Set aside to cool. Pre heat oven to 350 degree’s and butter or oil/spray muffin tin.

Add sugar and egg and cooled butter to mixing bowl and beat until light and creamy approximately 2 minutes. In separate bowl combine the flour, baking powder, salt and spices and set aside. Heat the milk just until warm in the microwave and add the coffee, stir in the pumpkin.  On medium low speed alternately beat the flour mixture and wet ingredients only until combined. Spoon into muffin tin (NOTE: the muffins are small so spoon only a little of the batter to each) The recipe makes exactly 12 muffins.  Bake for 20-25 minutes. Let cool in muffin tin until they are just warm enough to handle. Have your melted butter and cinnamon sugar ready. Dip each muffin in butter first covering the entire muffin and then into the cinnamon sugar. Enjoy immediately.

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Business are decorated

Business are decorated

Saw these on pinterest and couldn’t resist. I miss dressing Izzy and Nando for Halloween.

Witchy pug

Witchy pug

iphone pug

iphone pug

Have a wonderfully spooky and treat filled Halloween everyone! I will be walking the neighborhood today taking photo’s that I will share with you all. Remember to set the clocks back an hour. Day light savings time ends at 2AM.