Monday, December 12, 2016

Weekend Round-Up

Holiday Ideas Not To Miss
DIY Snowman Candy Bar
I made these candy bar snowmen last year for my nieces' and nephews' children for Christmas. It was a big hit.

Fun creative ideas for a New Year's Eve party. Milk Sprinkle Shots (for the younger group)
Easy DIY Idea for New Years Decor
Low Fat Oreo Milkshake
A skinny milkshake that cuts down on the calories with same great taste.   

Check out my Christmas Pinterest board for more holiday ideas
Gingerbread Muffins with Lemon Glaze
Cook's notes: Lemon and gingerbread are an inspired combination ~ the warm spices play against the sharp tang of the citrus in a wonderful way, you’re going to love these! They are moist and flavorful. Recipe adapted from Joy of Cooking and makes 16 muffins made in a standard size muffin pan.
If you are wondering if I forgot to ice two muffins, I did not. I've found (though hard for me to fathom) some do not like lemon icing.  
Muffin Ingredients:
  • 2 cups  all purpose flour
  • 1 tsp. baking soda
  • 1/4 ts.p salt
  • 1 tsp ground ginger
  • 1 tsp. Saigon cinnamon or 2 tsp. ground cinnamon
  • 1/4 tsp. allspice
  • 1/4 tsp. ground cloves
  • 1/4 tsp. nutmeg
  • 1/2 cup butter, room temperature
  • 1/2 cup  light brown sugar
  • 2 large eggs
  • 1/2 cup molasses, unsulphured-mild flavor
  • 1 cup  buttermilk
  • 1/4 cup sugar mixed with 1 tsp. cinnamon
Lemon Icing Ingredients:
  • 2 cups confectioner's sugar
  • fresh squeezed lemon juice
  • 1 tsp. grated lemon peel


  • Preheat  oven to 350 degrees. 
  • Stir together the flour, baking soda, salt and spices in a small bowl and set aside.
  • Cream the butter and sugar till fluffy.
  • Add in the eggs one at a time, beating in between.
  • Beat in the molasses.
  • Add the flour mixture to the creamed butter and sugar alternately with the buttermilk, beginning and ending with the dry ingredients. Don't over beat.
  • Spoon the batter into 12 muffin cups, lightly greased or lined with muffin papers.
  • Sprinkle with a little cinnamon mixed with sugar on top of each muffin before baking.
  • Bake for about 18 minutes until a toothpick comes out clean.
  • Cool for a few minutes in the pan and then turn out onto a rack.
  • Cool completely and then glaze with the lemon icing.

Cooking tip: Be sure to place a sheet of wax paper under the wire rack before glazing the muffins. 

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