This and That

It's been another exciting week at the Mountain Breaths household. Here's a glimpse of what I've been up to. Mom's birthday was November 20th and we've done a lot of celebrating this week. My sister's birthday is today so there will be carrot cake for her celebration. Mom's former supervisor made Death by Oreo Cupcakes, and let me tell you. They are superb! Here's the link to the recipe. 

Death by Oreo Cupcakes

The weather has turned more like winter, but only after we enjoyed many 60 degree days. My fairy blogmother made a winter header for my blog. It's all good because the cold weather came at the right time. During the week of Thanksgiving, our entry way is used as a third refrigerator (when it's cold enough).

I am hosting Thanksgiving, and the Make Ahead Gravy is in the freezer. I used some of the meat from the huge turkey wings to make Black Bean 'n' Pumpkin Chili in the crockpot. The recipe came from Taste of Home and is a keeper. You can make this vegetarian by omitting the turkey.

Each week, I try to squeeze a craft project into my schedule, so this week's project was the Burlap 3-D snowflake from Purple Hues and Me. My goal ( ha ha) is to make enough for Christmas 2014 to add to the Northwoods tree I am doing.

The grand finale of the week was making Dirt Bombs for my hubby. A cross between a cinnamon sugar doughnut and a muffin!! 

I have made these several times, and they are Joe's favorite. He only has two favorite sweets. Dirt Bombs and chocolate chip cookies. If you have weekend guests during the holiday season, the dirt bombs can be made ahead and you can store them in a Ziploc bag and successfully reheat them. I wrap them individually in a paper towel, and microwave at full power for 15 seconds. They're perfect like that. I think it's the cardamon that appeals to me. Yum!

 I am not sure where the recipe originated from, but when I did a Google search, it appears that a bakery in Cape Cod is flaunting this delicious muffin on the menu. 

Here's the recipe I use:

Yield: 12 muffins

3 cups AP flour, minus 3 tablespoons
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cardamon

¾ cup (1 ½ sticks) unsalted butter
1 cup granulated sugar
2 large eggs
1 cup whole milk

Topping

¾ cups unsalted butter, melted
½ cup granulated sugar
1 ½ teaspoons ground cinnamon

Preheat oven to 400º F. Place the rack in the center position. Generously grease a 12-cup standard muffin pan.

Sift the flour, baking powder, salt, nutmeg and cardamon into a mixing bowl. In another bowl, cream the butter and sugar until light and fluffy. Scrape the bowl down half way through. Mix in the eggs. Add the dry ingredients alternately with the milk in two additions, mixing gently by hand to incorporate all the flour. The batter will be on the stiff side, but airy. Don’t over mix or beat the batter as this will make the muffins tough. Spoon the batter into the prepared pan, without smoothing the tops. Bake for about 25 minutes or until a cake tester inserted in the center comes out clean. As soon as the muffins are cool enough to handle, turn them out onto a wire rack.

Add the melted butter to a bowl. In another bowl, mix the sugar and cinnamon. Dip the muffins (top, sides and bottom) in the butter, using a pastry brush -if necessary- to cover areas not buttered by dipping. Immediately roll the muffins in the cinnamon sugar mixture. Serve warm or at room temperature.

Thank you for stopping by! 

Debbie