Happy Sunday to all! The bright candle shown in the photo above has been placed inside a re-purposed punch bowl. I found that lovely punch bowl for $15 in a thrift shop-of-sorts.
It has turned out to be one of my very favorite purchases. However, since rarely, if ever, punch is served around here, it got turned into a candle holder. Right now, there is a coconut mango candle burning and it fills the dining room with delightful fragrance. As I looked at the candle in the lovely bowl, I thought how wonderful it would be if the heart and spirit of each person reading this post could suddenly be filled with light! Thanksgiving Day will be this coming week so it's a perfect time to say that I am thankful for you!
This is the woeful tale of a cooking craft gone wrong. I was with my granddaughter and we were both excited about making Rice Krispy snowmen.
Pinterest has photos of them and they look so darned cute.
Now granted, it's been a long, long time since I made Rice Krispy treats.
Instead of melting the mini-marshmallows in the melted butter, I just poured the butter, marshmallows and cereal in a big bowl. Bad move. It was difficult to mold them because not all the marshmallows melted.
Then it was nearly impossible to stick the M&Ms in for eyes and red hots for mouths.
I had to laugh when the two-year-old said, "These look like dogs, Gammie."
To me, they resembled monsters.
No where to be seen were Rice Krispy snowmen.
In any event, the monster dogs tasted good so making them wasn't a total loss.
Muffins come in a vast variety of tastes and textures. They make a quick, delicious breakfast on-the-run or at home with coffee. This fall, the muffin that has come out on top around our house is a bran recipe, to which bran buds and raisins were added ingredients.
Spread with unsalted butter and eaten warm from the oven, they absolutely cannot be beat!
It was actually found on the Internet, (like hundreds of other recipes), and the resulting muffins have been voted as really delicious. Everyone who has sampled the bran muffins has given them a thumbs up.
The best part is that the batter can be refrigerated for up to two weeks. It can be kept in a glass container with a tightly fitted snap-on top. The batter won’t last for long, though. The muffins get gobbled up almost as soon as they are out of the oven.
Then it’s time to make another batch. Try them! They are almost sure to be a winner at your house, too! Here is the recipe (from Cooks.com) with the addition of bran buds and raisins. If desired, add walnuts or pecans, too!
Refrigerator Bran Muffins
2 cups All-Bran cereal
1 cup bran buds cereal
2 cups buttermilk
¾ cup vegetable cooking oil
1 and ½ cups packed brown sugar
2 cups unsifted all purpose flour
2 tsp. baking soda
½ tsp. salt
1 cup (or more, according to taste) raisins
In a large mixing bowl, combine cereals, buttermilk and oil. Allow to stand for five minutes, or until cereal has softened.
Beat in brown sugar and eggs. Stir in flour, baking soda and salt.
Bake in greased, paper-lined or silicone muffin cups filling 2/3 full in a preheated 375 degree oven until a toothpick in center comes out clean (about 25 minutes).
Cook's note: If baking in a conventional oven, one tsp. vanilla may be added to batter, if desired.
Store batter in an airtight container until ready to use. May be stored for up to two weeks.
Makes about 36 muffins (less if large-sized muffin tins are used).
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