Last week I realized, though I make them often during the cooler months, I don’t have a pumpkin muffin or a baked pumpkin oatmeal recipe on the blog. Guess what next week’s posts are going to be?
Before we can make pumpkin anything, we need a good pumpkin spice blend. This blend is courtesy of Christina Lane from Dessert For Two. The addition of black pepper is unique to this blend and gives it a subtle pop of flavor. Just make sure to finely grind the pepper or the pop of flavor won’t be subtle. Next week’s posts will be things that use this wonderful pumpkin pie spice blend.
Christina Lane's Pumpkin Pie Spice Blend
Used with permission from Christina Lane from Dessert For Two
1 TBS ground cinnamon
2 tsp ground ginger
1 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground allspice
1/2 tsp finely ground black pepper
Combine all ingredients in a small bowl; mix well. Store in an airtight container in a cool, dark place.
The start of this week is going so much better than last week. Riley is completely off her meds and back in the cage with all her parakeet and cockatiel brothers and sisters. Riley’s weight is up to 98 grams, right about where it should be. Riley is much happier and so am I. Maybe, now I can get back in the kitchen and cook again.
Curry Spiced Scrambled Eggs and Red Onions
From Eat, Drink, Paleo
1 TBS ghee
1/2 medium red onion, thinly sliced
1/2 tsp kosher salt
3 large eggs
1 garlic clove, minced
1 tsp curry powder
1 handful of baby spinach leaves
1 TBS lemon juice
Heat ghee in a medium frying pan over medium heat. When hot, add the onions and sauté 15-20 minutes, until golden brown. Whisk the eggs in a small bowl; set aside. add the garlic and curry powder to the onions, mix well. Pour the eggs into the pan and gently stir continuously until the eggs are cooked to your liking. Add the spinach to a serving dish and drizzle with lemon juice. Top with the scrambled eggs.
Hey Guys, thank you for all the good vibes for me and Riley Jo. It is all very much appreciated. Riley Jo came through the surgery amazingly well. However, the damage was more extensive than Dr. Dill thought. We will be going for a re – check on October 29th to evaluate whether or not Riley Jo will need further surgery. Keep your fingers crossed she doesn’t. Right now, Riley Jo’s biggest complaint is she has to be in a cage by herself because I have to monitor her food intake and I keep giving her icky pain medication every morning.
As for me, I am starting to relax enough to let Riley Jo, Beau and Squeak play together when I am around to supervise. I can actually leave the room without freaking out that every noise I hear is Riley Jo hurting herself. Yeah, I am a mess.
I haven’t been doing much cooking this week. This casserole is really the only attempt I have made to cook anything, which is a testament to how physically, mentally and emotionally draining this week has been. Usually, you can’t pry me out of my kitchen.
Texas Hash Casserole
Adapted from The Crazy Casserole Cookbook
1/2 lb ground beef
1 large onion, sliced
1 medium green pepper, seeded and chopped
1 garlic clove, minced
1 14.5 oz can diced tomatoes
2 8 oz cans tomato sauce
1/2 cup long grain white rice
2 tsp chili powder
salt and pepper, taste
Preheat the oven to 350 degrees. Spray a 1 1/2 to 2 quart casserole with non-stick cooking spray and set aside. In a frying pan, over medium heat, cook the ground beef until no longer pink, about 8 minutes. Add the onion, green pepper, and garlic. Stir until the vegetables soften. Add the tomatoes, tomato sauce, rice and chili powder. Season with salt and pepper. Pour the mixture into the prepared casserole and bake 45 minutes or until slightly crusted on top.
This morning I dropped off my cockatiel, Riley, at the vet’s office to have surgery on her wing. As of right now, I am still waiting to hear how she is doing but I have high hopes she will be all right. While I am sitting here waiting to hear from the vet, I thought I would take my mind off the worry and do a gratitude post.
Today I am grateful:
- I have an excellent vet that surrounds himself with an excellent support staff.
- For all the people on the bus who were cool with Riley being there. They aren’t always when people bring animals on the bus.
- For my friend, Steph, and her want to hang out today text. I wasn’t sure what I was going to do with myself until I can pick up Riley except for worry. I am beyond grateful for her friendship.
I will be very glad to have Riley home and this wing problem put behind us. You can tell I have been stressed because the last three recipes I have posted here are for desserts. I bake when I am stressed. I hope you are all have a great week and bake just because the day ends in y.
Cinnamon Molasses Spelt Cookies
Adapted From I don’t remember where
7 1/2 TBS butter, room temperature
4 TBS granulated sugar
2 TBS molasses
3 TBS lightly beaten egg
3/4 cup spelt flour
1 TBS baking powder
2 tsp cinnamon, divided
Preheat oven to 350 degrees. In a medium bowl, cream butter and sugar, until light and fluffy. Add molasses and egg, mix well. In a separate bowl, combine the flour, baking powder, 3 tablespoons of sugar.and 1 teaspoon cinnamon. Slowly add the flour mixture to the egg mixture and mix well. Spray a cookie sheet with non-stick cooking spray. Mix remaining sugar and cinnamon in a dish. Roll a tablespoonful of dough into a ball. Roll the ball in the cinnamon and sugar mixture. Place on the cookie sheet and bake for 10 – 12 minutes. Cool a few minutes on the pan and then remove the cookies to a rack to cool.
I may have squealed when I found frozen cranberries at the co-op a few weeks ago. Cranberries are my favorite fruit. It sucks they are only available for such a short time each year and my tiny freezer can only hold so many bags of frozen cranberries.
Since I am really into Beatrice Ojakangas’ cookbook, Breakfast With Beatrice, right now, I decided to adapt and try her Oat Cranberry Muffin recipe. I think I have found my second all time favorite muffin recipe. (In case you are wondering, all time favorite muffin recipe is Mollie Katzen’s Chocolate Ricotta Muffins. ) So many times people who write cranberry recipes, sweet or savory, add so much sugar they completely destroy the tart bite of the cranberry. Mrs. Ojakangas doesn’t do that, she adds just enough sugar to sweeten the muffin but allow the tart cranberry to shine.
Oat Cranberry Muffin
Adapted from the Breakfast With Beatrice cookbook
6 TBS all purpose flour
6 TBS whole wheat flour
1/2 cup uncooked old fashioned rolled oats
1/4 cup brown sugar, packed
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/2 cup fresh or frozen cranberries
1/2 cup milk
1 1/2 TBS canola oil
3 TBS lightly beaten egg
Preheat the oven to 400 degrees. Coat a 6 cup muffin pan with non-stick cooking spray. In a medium bowl, combine the flours, rolled oats, brown sugar, baking powder, salt, cinnamon and cranberries. In a small bowl, beat the milk, canola oil, and egg together. Stir the milk mixture into the dry ingredients and mix until just blended, about 20 strokes. Pour the batter evenly into the muffin cups. Bake for 20 -25 minutes or until a toothpick inserted in the center of the muffin come out clean. Cool 1 minute and then move the muffins to a wire rack and cool.