(no subject)
We lost all our digital pictures. Formatted em' right off.
Fortunately most of them are archived on Snapfish or Photobucket, but the most recent- Elisabeth's birthday for this year and the IPC Christmas recitals- are gone.
Oh well, it can't be helped.
Now that I've gotten teh sad out of the way, on to the good stuff:
fancy pumpkin muffins
makes 4 dozen
1 1/2 c. raw milk
1/2 c. active cultured yogurt with whey
3 1/2 c. pureed cooked pumpkin (1 large can)
1 c. coconut oil
Mix well and add
5 c. whole wheat flour
(spices are estimated amounts)
cinnamon 1 1/2 tsp
ginger 1 tsp
allspice 1/2 tsp
nutmeg and cloves 1/4 tsp each
cayenne 1 pinch
Stir until dry ingredients are wet through, cover and let sit out overnight.
Grease and flour muffin tins, or use liners.
1/2 c. soft butter
1 c. honey
1 c. maple syrup
7 beaten eggs
In the morning cream butter with sweeteners, add beaten eggs, and work into dough/batter (hopefully it will have a batter like consistency, if it is really sticky just keep breaking it up in the liquid.)
1 1/2 c. chopped pecans
1 1/2 c. chopped walnuts
1 1/3 c. dried cranberries
1 1/3 c. chocolate chips
1 1/3 c. white chocolate chips
Add to batter, but don't mix it yet
1 c. arrowroot
3 tsp each baking powder and soda
1.5 tsp salt
Mix dry ingredients together, and add
1 c. raw milk, stirring until arrowroot is dissolved- mixture will foam a bit
Now add milk/arrowroot mixture to the batter and stir in along with all the goodies.
Fill muffin cups full- you should have 4 dozen muffins worth of batter. You don't have to cook it all at once- unlike a typical quick bread it will get better as it sits out due to the action of the yogurt and whey.
Bake at 350 for 45 minutes to an hour until a toothpick is mostly clean and tops are slightly springy.
The temperature is somewhat loose, my oven doesn't have markings on the dial- I rely on estimation and an oven thermometer.
Had a great sushi lunch with oliviao and Miranda. I was a sushi pig! We ordered (and ate) so much that I think they blessed us with extra dessert. Tempura fried cheesecake is the bomb. Then we went shopping at Nomadic Notions for beads (I escaped without too much damage, though I owe Livy for some Tiger's Eyes) and dropped by Ebbo's for incense. They didn't have what I wanted, a really delicate patchouli, but I did get some sage, some more charcoal disks and some frankincense and myrrh resin. And a free calendar- yay! Now I can start recording appointments in January. I felt pretty good while I was out, and managed not to hack up a lung.
Everyone is still sick. It helps that everyone is sick as it provides witness that it is sick, not shunt where Abinadi is concerned. He's thrown up three times today from coughing and gagging, and been very sleepy. Peter is feverish and clingy, Isaac seems his normal self except for the coughing jags- Elisabeth has 1/2 her normal energy and spent a lot of the day in bed.
Now I've finally finished typing the recipe, I'm gonna go to bed.
Fortunately most of them are archived on Snapfish or Photobucket, but the most recent- Elisabeth's birthday for this year and the IPC Christmas recitals- are gone.
Oh well, it can't be helped.
Now that I've gotten teh sad out of the way, on to the good stuff:
fancy pumpkin muffins
makes 4 dozen
1 1/2 c. raw milk
1/2 c. active cultured yogurt with whey
3 1/2 c. pureed cooked pumpkin (1 large can)
1 c. coconut oil
Mix well and add
5 c. whole wheat flour
(spices are estimated amounts)
cinnamon 1 1/2 tsp
ginger 1 tsp
allspice 1/2 tsp
nutmeg and cloves 1/4 tsp each
cayenne 1 pinch
Stir until dry ingredients are wet through, cover and let sit out overnight.
Grease and flour muffin tins, or use liners.
1/2 c. soft butter
1 c. honey
1 c. maple syrup
7 beaten eggs
In the morning cream butter with sweeteners, add beaten eggs, and work into dough/batter (hopefully it will have a batter like consistency, if it is really sticky just keep breaking it up in the liquid.)
1 1/2 c. chopped pecans
1 1/2 c. chopped walnuts
1 1/3 c. dried cranberries
1 1/3 c. chocolate chips
1 1/3 c. white chocolate chips
Add to batter, but don't mix it yet
1 c. arrowroot
3 tsp each baking powder and soda
1.5 tsp salt
Mix dry ingredients together, and add
1 c. raw milk, stirring until arrowroot is dissolved- mixture will foam a bit
Now add milk/arrowroot mixture to the batter and stir in along with all the goodies.
Fill muffin cups full- you should have 4 dozen muffins worth of batter. You don't have to cook it all at once- unlike a typical quick bread it will get better as it sits out due to the action of the yogurt and whey.
Bake at 350 for 45 minutes to an hour until a toothpick is mostly clean and tops are slightly springy.
The temperature is somewhat loose, my oven doesn't have markings on the dial- I rely on estimation and an oven thermometer.
Had a great sushi lunch with oliviao and Miranda. I was a sushi pig! We ordered (and ate) so much that I think they blessed us with extra dessert. Tempura fried cheesecake is the bomb. Then we went shopping at Nomadic Notions for beads (I escaped without too much damage, though I owe Livy for some Tiger's Eyes) and dropped by Ebbo's for incense. They didn't have what I wanted, a really delicate patchouli, but I did get some sage, some more charcoal disks and some frankincense and myrrh resin. And a free calendar- yay! Now I can start recording appointments in January. I felt pretty good while I was out, and managed not to hack up a lung.
Everyone is still sick. It helps that everyone is sick as it provides witness that it is sick, not shunt where Abinadi is concerned. He's thrown up three times today from coughing and gagging, and been very sleepy. Peter is feverish and clingy, Isaac seems his normal self except for the coughing jags- Elisabeth has 1/2 her normal energy and spent a lot of the day in bed.
Now I've finally finished typing the recipe, I'm gonna go to bed.