you've been put on the back burner.

Sorry friends, but you've been put on the back burner.  There have been some other exciting things that have been on the front lines of life.  Like studying and reading and writing.  And preparing a message for the youth on Matthew 25:31-46 (not an easy task...but God is good.  so good.).  And turning off my cell phone and closing my book to watch a movie with husband.  And baking.  Oh, baking...

But I'm back.  And in action.  And ready to share.

Earlier this week I whipped us up some pumpkin muffins.  I love fall because I love pumpkin.  I'll take it in muffin, latte, bread, pie, or pancake form.  Eating pumpkin is like pulling a warm sweater over your head or wrapping a scarf around your neck or putting on your favorite pair of socks.  Cozy cozy.  These little guys just hit the spot.  Here's the recipe.  Please say you'll make them!

From Gourmet Magazine 2006...

INGREDIENTS: 

1.5 cups all-purpose flour 

1 tsp baking powder 

1 15 oz. can solid-pack pumpkin  

1/3 cup vegetable oil 

2 large eggs 

1 tsp pumpkin-pie spice (this was a stocking stuffer I got from my mom last year...can someone please tell my mom that marriage does not make you exempt from a stocking!?!?) 

1.25 cups plus 

1 Tbsp sugar 

1/2 tsp baking soda 

1/2 tsp salt 

1 tsp cinnamon

Whisk together pumpkin, oil, eggs, pumpkin spice,  sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.  Pour into muffin tins.  Then sprinkle cinnamon/sugar mixture over top.  Bake at 350 for 30 minutes, or 25 if you're like us and prefer everything a little under-cooked.  

Did I mention I believe this is going to be the best month of the year?  2 babes to be born, a pup to come home, a birthday to be had, lots of days of being thankful, pumpkin to be eaten, Christmas music to start continue, and decorations to go up.  Have been waiting all year to find the perfect place for these.  Put on your seat belts everyone, this month is going to be quite a ride.