Thank Goodness I’m Home!!!
After a long day at work, 6 inches of snow, and a two hour commute on local roads, our vacation seems like just a dream!
I exited work to find the much anticipated snow storm covering my car.
Up until now, it’s been a mild winter and we’ve been spoiled here in Chicago. While on the cruise, all of us Midwesterners even decided it might just be a mild winter. I guess not! It took some time to get my car cleaned off, but the BOY got me a new scraper which worked real well. Plus, the snow was the pretty powdery type.
I hit the road prepared for a long drive home.
The roads were awful, but I took it slow. Don’t worry…all pictures were taken when I was stopped!
2 long hours later, I finally pulled into my driveway…thinking how good it was to be home and how much more enjoyable the snow was from inside! Wow that’s a lot of snow!
If, like me, you are snowed in for the night (and possible morning), I thought I would share my treat day muffin recipes because they will make a warm and delicious winter breakfast.
I had some leftover molasses from my holiday gingerbread cookies and I thought it would be a great idea to pair it with pumpkin. I found this recipe for Pumpkin Molasses Muffins after searching for one online and followed it exactly.
I used winter wrappers to make some mini muffins (which means they only need to bake ~15 minutes).
I, like every other blogger, LOVE pumpkin. The molasses adds a tasty component and who doesn’t enjoy some crunchy pecans in their muffins. The house smelled wonderful, which is what you will need to lure you out of bed for tomorrow’s winter wonderland!
The other muffin has a bit of back story. Right before Christmas, I discovered cranberries. I didn’t know exactly what to do with them, but when my trainer gave me the most amazing Cranberry Walnut Bread, I knew I had to have the recipe. Unfortunately, fresh cranberries are no longer in season, but the bread is ALMOST as good with the dried kind. I had these adorable wrappers and all the ingredients in my house.
The muffins turned out great, but I must say that I think I like the bread better!
I had Cranberry Walnut Bread every day for breakfast for a week in December and have been looking forward to making it for myself. As promised, here is the TRAINER’S recipe. If you are snowed in tomorrow, get creative with what you have in your house (dried cherries, pecans, raisins, coconut etc.), and give this bread a try. AND, save it in your recipe folder for December when the fresh cranberries are available. Trust me…it will become a new family winter favorite!
Cranberry Walnut Bread
Mix dry ingredients together:
2 cups flour
1 cup sugar
1/4 cup brown sugar
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 cup nuts (I use walnuts)
1 cup cranberries-cut in half (can used dried if fresh not available)
In a separate bowl, combine:
4 tablespoons butter (melted)
1/4 cup oil
1/3 cup orange juice (if you don’t have, just use 1 cup water)
2/3 cup water
-Combine both mixtures. Stir just until combined. Do not over stir.
-Grease and flour a loaf pan. Bake at 350 degrees for an hour.
-Test with a toothpick.
***Note: If making muffins, bake for ~20 minutes until muffin top springs back to touch.
Looking for some sweets to get you through this cold weekend, take a look at my recipe page!
Stay warm my friends!!!