Another post! What!
Now that I’m finally getting back into the swing of things, I’m remembering how fast 2+ months are going to fly by, and then I’ll be completely and utterly OUT of the swing of things again. Please forgive me in advance. Maybe I’ll find juggling 3 kids and a newborn super easy? (I can dream, eh?) I’m pretty sure I’ll be pretty swamped in the first few… six… months or so.
All you moms out there – I’m so excited to get my body back to normal! I don’t mind feeling pregnant, but I’m glad it isn’t forever. Come back to me regular clothes. Pants with buttons and zippers. Shirts that my belly stick out of now.
This belly. It’s going to burst. It’s pretty amazing what our bodies are capable of. Talk about stretchy skin! Well, I don’t think mine has a whole lot of stretch left, but I’m glad it was stretchy at some point.
Anyhow, enough baby talk. We need food. I’m so happy food is a necessity to living. Yay, food!
Coffee is too, right?
We’ve somehow made it to yet another weekend. What could be better than that? Except maybe, if someone made these muffins for you, fresh for brunch one of those mornings?
I have had these as a brain-child for some time, but (as I’ve said before) I had lost my mojo for awhile there. They finally came to fruition! And I loved them. So did the kids. Think classic gingerbread giving birth to muffin babies with sweet dates studded throughout. I love gingerbread. Basically, anything spiced, especially when there’s molasses involved. Think Molasses Cookies. And dates! Wow. They are nature’s candy. So, so good. I have to hide the [huge] bag that I get at Costco from myself (<–out of sight, out of mind), because I eat them like candy. And yes, they’re fruit, but that sugar content is a bit high, I believe. If you ever are in need of a great date recipe, make these Oatmeal Date Cookies. They be so amazingly amazing.
So! To the muffins. Make them for breakfast. Eat them warm out of the oven. If there are some leftover for day 2, pop them in the microwave to make those dates oh-so-mushy before you slather them with butter. Believe me, I did it, and it’s highly recommendable.
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1/3 cup molasses
- 1 egg
- 1/2 cup sour cream
- 1/2 cup milk
- 1 tsp ground ginger
- 2 tsp cinnamon
- pinch cloves
- 2 1/2 cups flour
- 1/2 cup oatmeal
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup dates, chopped (optional)
- sugar for topping
- Preheat oven to 375F. Prepare muffin tins (grease, or use muffin cups).
- Cream together butter and sugar. Add molasses and egg. Beat well.
- Mix in sour cream, and milk.
- Add dry ingredients. Mix well. Stir in the dates if you're using (I'd highly recommend!).
- Fill muffin cups 3/4 full. Sprinkle with sugar. Bake for 17-20 minutes, or until the middles are set.
- Enjoy warm, slathered with butter!
- They will keep fresh in an airtight container for 3-4 days. You can also pop them in the freezer to save for later days (like when you might be having a baby and will want a yummy, quick breakfast).
Linked up on Sugar, Spice, and Family Life
I was determined to have scones for breakfast on my birthday. So I let my kids watch a show pre-breakfast, and whipped up a batch of scones! Tropical birthday scones.
I really loved dried fruit in my scones. Take these Apple Ginger Scones, for example. They are preeettty dang amazing. I bought the kids bags of dried fruit for in their Easter baskets this year (an attempt to not have quite so much candy around). Anyhow, I really love dried papaya and pineapple. So, of course, those were two types that I bought.
And when I was contemplating birthday scones, I was also dreaming about warm places. Tropical places. Places that people have been going to [without me] for the last few months. These tropical scones were born of my contemplation and dreams.
They’re very similar to the Apple Ginger Scones, with only a few, slight changes.
I hope you get chance to make them, share them, and enjoy them. With a cup of coffee or tea. That would be the way to go.
While I’m here, I guess I should let y’all in on that surprise I said I had in my last post….
We’ll be welcoming baby number four into the family the end of July, Lord willing!
I must say (I reminisce nowadays when I get a year older – a sure sign of age!), I’m not sure I imagined I’d be where I am right now 10 years ago. But I’m so very thankful for where I am. I have three great kids, am in my third trimester of my fourth pregnancy, I have a wonderful hubby of almost SEVEN years (HOW on earth did that happen?!), we are blessed with a house and a car, have lots of loving family around us, and live in a wonderful part of the world.
Yes, there are days I wish things were a bit different. But I wouldn’t actually change how things have ended up.
Here’s the recipe!
- 2 1/2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 Tbsp sugar
- 3/4 cup butter
- 1/2 cup buttermilk
- 1/4 + 2 Tbsp evaporated milk
- 1/2 tsp vanilla
- 2/3 cup chopped, dried fruit (I used papaya and pineapple)
- 1 Tbsp butter, melted (for brushing)
- Sugar for sprinkling
- Preheat oven to 375F. Line a large cookie sheet with parchment paper.
- Mix the first four dry ingredients together in a medium bowl. Cut in the butter with a pastry cutter, two knives, or your fingers, until the crumbs resemble small peas.
- Add in dried fruit.
- Pour in milks and vanilla, and stir lightly, until just combined. (Dough will be shaggy, but you can knead it together lightly in the next step.)
- Turn onto a lightly floured surface, and roll into a circle (about 9-10 inches diameter, 1 inch thick, or so). Cut into 8-10 pieces. Transfer to cookie sheet, leaving at least a 1/4 inch between scones. Brush tops with melted butter, and sprinkle with sugar.
- Bake for 22-25 minutes, or until the tops are lightly browned. Let cool on cookie sheet for 8-10 minutes, and then either EAT or transfer to a cooling rack.
- I totally only made 6 scones with my batch. (Have you heard me mention that I love scones?) Do want you want, I won't judge.