"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Wednesday, September 10, 2014

Pumpkin Butter Streusel Muffins

I made some crock pot pumpkin butter last good on an English Muffin.  I started a search for other pumpkin butter recipes.  I found this one on The Taste of Lizzy "T's" using Apple butter.  I changed the white sugar to brown sugar and pecan's instead of walnuts.  These muffins are so soft and moist... a must try with either Apple or Pumpkin Butter.

This recipe is adapted from The Taste of Lizzy "T's"

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 6 servings

These cinnamon muffins have an pumpkin butter & streusel layer in the middle, with more streusel on top!

2 cups flour
1/2 cup brown sugar
3 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 egg
3/4 cup milk
1/2 cup oil

1/3 cup apple butter

1/2 cup flour
1 teaspoon cinnamon
1/2 cup brown sugar
1/2 cup pecans
4 tablespoons butter, softened
1/2 cup powdered sugar
1 tablespoon pumpkin butter
1-2 tablespoons heavy cream


In a small bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, mix the egg, milk, and oil. Add the dry ingredients into the wet ingredients and mix just until combined. Do not overmix!

For the streusel, combine the flour, cinnamon, sugar and walnuts together. Cut in the softened butter until you have a crumbly mix and the butter is all mixed in.

Spray jumbo muffin tins with cooking spray and spoon a heaping tablespoon of batter into the bottom of each cup. Put a tablespoon of apple butter over top the batter. Then sprinkle some streusel topping over the apple butter. Distribute the remaining muffin batter over each of the muffin cups equally. Sprinkle the remaining streusel evenly over top the muffins.

Bake at 425 for 5 minutes, then reduce the oven temperature to 375 and cook for an additional 15 minutes. The muffins are done when a toothpick inserted into the center comes out clean.

Mix the powdered sugar and apple cider together until smooth, then drizzle with a spoon over top the muffins.


You can make these in standard size muffin tins, just reduce the baking time. The muffins pictured are the jumbo size.

Sunday, September 7, 2014

Black Rock Rounds

Recipe for Black Rock Rounds

Yesterday afternoon turned out to be perfect fall weather, great for grilling..when isn't it great for grilling??

We usually make these at least once a summer.  The prep and assembly takes a little time but it sure is worth it.  I like to make these up several hours before grill time to let the liquid smoke and onion juices flavor and tenderize the meat.

Below is a couple russet potatoes that were microwaved to "almost done", still a little firm.  I always keep a little jar of bacon grease in my fridge for these special occasions.. prepare pan heating it up and a generous spoonful of bacon grease, slice potatoes and brown.  This will finish the cooking process.  Just before you remove potatoes from the heat add your favorite fresh herbs.  I added chopped chives and rosemary..  Top with your favorite cheese.  I used pepper jack cheese.