My mom asked me a week or so ago if I thought I was nesting at all. No, I replied, just trying to stay on top of the day-to-day stuff. Then I found myself baking two days in a row and wandering the house with a can of Pledge and a dusting rag. So yeah, maybe I'm nesting. The house isn't spotless, but we are enjoying some fall-flavored goodies.
On Friday, I baked some muffins.
Spiced Carrot Muffins
Everyday Food, Jan/Feb 2004
1 3/4 c. all-purpose flour
1/2 c. sugar
2 tsp. pumpkin pie spice
2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
3/4 c. plain yogurt (I only had fat-free French Vanilla on hand but that worked fine)
4 Tbsp. unsalted butter, melted
1 large egg
2 c. peeled, shredded carrots (about 5 medium; I highly recommend using a food processor to shred them – so much quicker!)
1. Line 12 cups of a standard muffin tin with paper liners. In a large bowl, stir together flour, sugar, spice, baking powder, baking soda, and salt; set aside.
2. In a separate bowl, whisk together yogurt, butter, and egg. Make a well in the center of the dry ingredients and add yogurt mixture. Stir until just combined. Fold in carrots.
3. Spoon batter into prepared muffin cups (about 3/4 full). Bake at 375˚ for about 20 minutes.
Since I was dirtying the food processor and a couple of bowls, I opted to double the recipe and froze about half of what I made for later.
Then on Saturday, I made mini pumpkin croissants. Bert hasn't stopped asking for "puppin rolls" since.
Rather than type out that whole recipe, click here for the link. Simple and quick. You are going to have plenty of leftover filling; I actually used three cans of crescent rolls and still had about a cup of filling left. We've been eating it on bagels and toast, and Bert likes dipping animal crackers in it. We've also been enjoying it stirred into plain oatmeal for breakfast.