Monday, June 10, 2019

Blooming and Baking…








Morning...It's been another slow (thankfully) few weeks.  Larry and I are doing LoCarb and I found this recipe for muffins in the George Stella book.  They are delicious!!  If you're looking for a different taste and texture (if you're doing locarb...and even if you're not)  then try this recipe.   I used the big tray paper cups for our breakfast muffins and the smaller tray for our snack muffins.  You can also experiment and add whatever you like.  I added dried apricots..(my favorite) cherries and pecans.
We also had a cheat dessert...apple fritter and glazed roll.  We really look forward to cheat dessert day!
Then...onward to the dentist for our annual cleanings, etc...fun stuff.  I really need to get our doctor visits all together in the same month!  That way, we can knock them all out at the same time!
Well, I know you're leading a much more exciting life than we are...I just know it...Hahaa.  I did get a pot planted...Guess that's a no brainer for Springtime though...Y'all enjoy your week!

Preheat Oven to 350 F
Grease a 9x13 pan or dish
Mix pumpkin, milk, eggs, sugar, cinnamon and salt together in a separate bowl.
Pour into 9x13 dish
Sprinkle all of the cake mix gently over the wet ingredients
Sprinkle all the pecans over the dry cake mix
Drizzle the butter over the pecans
Do Not Stir!
Place in oven and bake for 60 minutes.
Do Not over bake!
Let cool then place in the refrigerator for at least 3 hours of overnight.
You can make this several days ahead of event, just keep covered with plastic wrap.
Enjoy!