The road to he!! is paved with good intentions. That’s what my grandmother used to tell me now and then. Perhaps it was a hint. Basically, it means that individuals may do bad things even though they intend the results to be good. I look back and think, maybe I was a little bit of a wild card then. I sure hope so. I really haven’t sowed any wild oats in the last 30 years or so—unless you count this Irish Whiskey Bread Pudding.
I miss you all and yes, my blogging has been on the back burner friends. For those of you who know me and miss me and have been sending me messages, thank you so much. It’s very nice to know that I have been missed. Life has been more than a jumble this last summer, and I just can’t get myself to write new posts as of yet or even peruse other blogs. Please don’t take my lack of commenting on your blogs personally.
Someday soon, hopefully, Geni will get her groove back (yes, sometimes I refer to myself in the third person, but it’s just one of the oddities that makes me, me). But until then…I believe in sending you re-posts and reminders of deliciousness gone by. Because many of you have not been here for some of these taste bud teasing and pleasing posts. Until later my friends!
Love, Geni
I MUST start with my Apple and Mustard Glazed Pork Tenderloin with Apple Cider Biscuits, because this one post has brought Pinning glory to my blog and usually comes with rave reviews from my “adoring fans”. 🙂 This meal is literally Fall on a plate and it’s healthy, easy and pleases any dinner guest guaranteed.
Roots, deep below the ground, burrowing and then sprouting and finally like the ugly duckling, becoming something quite beautiful even if only from within. Roots are the beginning of everything, connect us, keep us hooked to our past as we gingerly step out into the world.
The road to he!! is paved with good intentions. That’s what my grandmother used to tell me now and then. Perhaps it was a hint. Basically, it means that individuals may do bad things even though they intend the results to be good. I look back and think, maybe I was a little bit of a wild card then. I sure hope so. I really haven’t sowed any wild oats in the last 30 years or so—unless you count this Irish Whiskey Bread Pudding.
Cuz I have been in the lazy groove of summer and living life large a little too much lately, I don’t have a new post for the Fourth of July holiday but I do have some tried and true faves and I also have seen some pretty snazzy stuff around the blogosphere. So enjoy…and have a wonderful, tasty and SAFE Fourth. BTW…all the gorgeous photos you see below are stolen from the blogs mentioned and linked to in this post.
How about starting the day with my Red Velvet Pancakes and cream cheese dipping sauce (that’s breakfast code for frosting). These would surely wake up the family and begin the celebration on the right foot.
Happy almost Easter everyone! I am hosting Easter this year for our crowd of about 30 or so, and I have included what I am planning to serve as well as some yummy things I have seen around the blogosphere so enjoy! All photos have been taken from the blogs mentioned in this round up.
I will bet you a million bucks that if you make these soft and spicy pumpkin muffins you will get “ooh’d” and “ahh’d” at from anyone you share them with, and you will never crave that bad boy coffee house pumpkin muffin again.
These muffins are full of warm autumn spices and molasses to make your taste buds very happy and the Greek yogurt gives them their moist and spongy texture without the fat.
See? Beautifully soft and fluffy!
Now I can’t promise that you will only eat one. They are kind of addicting, and if you are like me you tend to tell yourself that another one couldn’t hurt since they are good for you.
So here these little beauties are in all their glory, with their nutritional information.
Bet you a Million Bucks Pumpkin Muffins
Recipe has been mushed together from so many sources that it actually is legistically All Mine!
Makes a dozen regular sized muffins
Nutrional Info from Cook. Eat. Share. (Serving Size = 1 Muffin): Cal. 144 Total Fat 3.9 g. Sat Fat .59g Fiber 1.5 g Carb 22.8 g Chol 25 mg Protein 3 g Sodium 313 mg Potassium 223 mg
Ingredients
3/4 c. all purpose flour
3/4 c. wheat flour
1 t. baking soda
1 t. baking powder
1/2 t. salt
2 t. ground cinnamon
1 t. ground ginger
1 t. ground nutmeg
1/4 c. dark molasses
2 T. maple syrup
1/3 c. nonfat Greek yogurt
1/4 c. canola oil
3/4 of a 15 0z. can of pumpkin puree (not pumpkin pie spiced)
1/4 c. of nonfat milk
2 eggs
1/2 c. chopped almonds
1/2 c. raisins
To make the muffins: Preheat the oven to 350 degrees Fahrenheit. Line your muffin pan with muffin liners. In a large bowl, whisk together flours through nutmeg.
In another large bowl, whisk together molasses through eggs. Add 1/2 of the dry ingredients to the wet ingredients and combine. Then add the last 1/2 of the dry ingredients and combine. Don’t over mix, just stir together until flour has dissolved into batter.
Add your chopped almonds and raisins and stir to disperse. Using an ice cream scoop (because it makes it very easy) fill your muffin cups 2/3 full. Bake for about 20-25 minutes or until slightly firm to the touch and a toothpick comes out clean.
Cool in pan for 10 minutes. Serve with coffee…it’s really the perfect pairing.
Sweet And Crumby 