Flavors Of The Season

...include pumpkin, gingerbread, peppermint, eggnog...and chocolate. Uh, anything sweet I guess. I had a lot to be thankful this year. Other than a new bouncy baby boy, the old bouncy boy, and the older bouncy boy we call Isom, there was a bounty of delicious foods to enjoy this Thanksgiving. Who says you need a turkey to get your fill? I live with three, so no need to eat any. I love this time of year as much for the music, movies, and the giving spirit...but really for the food and beverage that only come around once a year---that is what puts me in the mood for gift giving, tree trimming, and carol singing. This past week was chock full of specialty flavored items...

Gingerbread pudding topped with whipped cream (thanks Jello)...

Chocolate covered Ritz Crackers (thanks Tobi)...

Pilgrim Hat Cookie Dessert (thanks Lena)...

Eggnog muffins...we enjoyed these for Thanksgiving breakfast (and the day after...and the day after). This is the BEST muffin recipe I have ever made. The brown sugar and pecan crumble on top pushed it into the creme de la creme of holiday muffin treats...

Cranberry Bliss Bar (thanks Starbucks)...

Gingersnap Cookies (thanks Isom)...

Homemade Apple Pie (thanks Anna)...

Thanksgiving Carb Spread (thanks Pommerenks)...

Mini and Mama Pumpkin Bundt Cakes (thanks Martha Stewart...and me)...

Hope everyone enjoyed their day of thanks as much as we did. Thanks for continuing to read about my journeys in baking, eating, and parenting. As a special "thanks", I want to include my new favorite holiday recipe. Happy baking and happy holidays~

Eggnog Spice Muffins:

Batter:

2 cups all purpose flour

1 tbs baking powder

2/3 cup granulated sugar

3/4 tsp ground nutmeg

1 large egg, beaten

5 tbs butter (melted)

3/4 cup eggnog (not homemade...the commercial stuff folks)

1/2 cup dark rum or brandy (I used good old Malibu)

Topping:

2 tbs butter melted

1 tsp ground cinnamon

1/2 cup packed light-brown sugar

1/4 cup all purpose flour

1/2 cup chopped pecans

Position rack in the center of the oven.

Pre-heat to 375.

In a large bowl, blend together the flour, baking powder, sugar, nutmeg.

In a medium bowl, beat the egg, butter, eggnog, rum until smooth.

Combine the two mixtures, blending until the dry is just moistened.

Spoon the mix into prepared muffin cups about three quarters full.

For the topping, in a small bowl blend together all topping ingredients.

Sprinkle topping over the top of the muffins.

Bake for 20 minutes.

Let cool.

EAT THE HECK OUT OF YOUR BEST BATCH OF MUFFINS...EVER.