Category Archives: Autumn/Thanksgiving

Marshmallow-Topped Sweet Potato Casserole

Marshmallow Topped Sweet Potato Casserole @ NancyC

I made this sweet potatoes casserole this past Thanksgiving and Christmas. And I was kind of craving it again, even though you normally don’t think of having sweet potato casserole in January! But it’s one of those classic comfort food recipes and we had some cold winter days last week, so I thought, why not? Why not make a sweet potato casserole in January? Besides, it’s such an easy side dish to put together!

I used a little more sweet potatoes and made this casserole in a 9 x 9″ pan, slightly smaller than the 12 x 8″ pan the original recipe from Pillsbury said to use. I don’t have a 12 x 8″ pan, and a 13 x 9″ pan is too big for this. So that’s why I used 9 x 9.” It work out fine, although I’d probably use a 12 x 8″ pan for this casserole if I had one. Using two 29-ounce cans of sweet potatoes might seem like a lot, but it’s really not that much when you drain and empty them out of the can. They fill up a 9 x 9″ pan quite nicely, and in a 12 x 8″ pan, you have a little more room to spare to nicely tuck in all those marshmallows!

MARSHMALLOW-TOPPED SWEET POTATO CASSEROLE by NancyC, adapted from Pillsbury

Makes a 9 x 9″  or 12 x 8″ pan

  • 2 (29-ounce) cans sweet potatoes, drained
  • 1/4 cup butter, melted
  • 1/4 cup firmly packed brown sugar
  • 1/3 teaspoon salt
  • 15 to 16 large marshmallows (or use an equivalent amount of miniature marshmallows)

Preheat oven to 350˚F. Grease or spray a 9 x 9″ pan or baking dish (or use a 12 x 8″ size) with nonstick cooking spray.

Spoon sweet potatoes into your greased baking dish. Pour melted butter over potatoes. Sprinkle with brown sugar and salt, then top with marshmallows.

Bake at 350˚F for 20 to 25 minutes or until potatoes are completely heated and marshmallows are lightly browned.

I think my marshmallows got a little more browned than they should have. Next time I make these, I need to remember to lower my oven rack a notch below the middle and see if that helps keep them from browning so much–or maybe I could cover the casserole with foil the last ten minutes of baking. Any other ideas?

I really love the way the butter and brown sugar blend and give the sweet potatoes an almost caramely coating! And of course the melty marshmallows are the perfect topping! If you are a sweet potato casserole fan, then you may have already made something similar to this recipe. But if you haven’t, you’ll want to try it! Don’t feel like you need to wait till next Thanksgiving!🙂

So are you a sweet potato fan?

Linked to Fiesta Friday, Wow Me Wednesday, Whimsy Wednesday, Create It Thursday, Full Plate Thursday, Thursday Favorite Things.

Pecan Chewies

Pecan Chewies @ NancyC

What’s thick, rich, chewy, and buttery with lots of pecan chunks baked in? Pecan Chewies, that’s what. I saw a recipe for these bars over at Southern Bite, and just had to try them. They look like blondies, but they’re much chewier…and so yummy! The buttery taste in these chewies really won me over and now they’re a new favorite treat of mine. They are easy to make and you mix the batter by hand, so no electric mixer is needed. I added extra pecans in my batter and really liked how they turned out. They’re a great snack or dessert for fall–add a scoop of ice cream on top and a drizzle of caramel if you really want to make these fancy!

PECAN CHEWIES by NancyC, adapted from Southern Bite

Makes a 9 x 13″ pan

  • 2 sticks butter, melted
  • 1 cup granulated sugar
  • 1 cup light brown sugar,  firmly packed
  • 2 eggs,  well beaten
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose unbleached flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups coarsely chopped pecans

Preheat oven to 300˚F. Grease and flour a 9 x 13″ pan or line with parchment paper; set aside.

In large bowl, add melted butter, granulated sugar, and brown sugar; blend well by hand.

Add beaten eggs and vanilla stirring well, then add flour, baking powder, and salt, stirring until all lumps are gone.

Fold in chopped pecans, stirring until blended, then spread batter evenly into prepared 9 x 13″ pan.

Bake 40 to 45 minutes, or until golden brown and set in the middle (be careful not to over-bake–if you do, the bars will not be as chewy as they should be). Let cool completely, then cut into bars.

Brown sugar and pecans are two ingredients I use a lot in my fall baking, so no wonder I love these bars! Have you made Pecan Chewies before?

Linked to Fiesta Friday, Foodie FriDIY, Sunday Features, Inspire Me Monday, Show and Share, Tasty Tuesday, Wow Us Wednesdays, Wake Up Wednesday, Wow Me Wednesday, Whimsy Wednesday, Wonderful Wednesday, Full Plate Thursday, Share Your Style, Thursday Favorite Things, Showcase Your Talent Thursday, Blogger’s Spotlight,  Create It Thursday, Fabulous Foodie Friday, Feathered Nest Friday.

Homemade Applesauce @ NancyC

Homemade Applesauce (Sweetened with Honey or Maple Syrup)

Homemade Applesauce @ NancyC

I’ve had homemade applesauce before, but this is the first time I’ve made my own. And let me tell you, it’s so much better than store-bought! It’s not as convenient as buying it, but I think it’s worth the extra effort to make homemade applesauce if you have the time. It’s really easy to make your own–the most time-consuming part is peeling the apples. After that, it’s just a matter of mixing the ingredients in a saucepan and letting it cook for 25 minutes until the apples are soft. If you like chunky applesauce like me, you can just use a potato masher to mash those apples into applesauce. If you like your applesauce smooth, you can puree the cooled apple chunks in a blender (you may have to do that in several batches).

I like sweetening my applesauce with honey or maple syrup. If you prefer using brown sugar, you can use that instead. The cinnamon and nutmeg also give this applesauce a great flavor.

HOMEMADE APPLESAUCE (Sweetened with Honey or Maple Syrup) by NancyC

Makes about 4 servings

  • 8 cups (3 pounds) apples, peeled, cored, and chopped or sliced (this would be about 8-9 medium-size apples; use your favorite variety)
  • 1/2 cup apple juice or cider
  • 2 Tablespoons lemon juice
  • 3 Tablespoons honey or maple syrup (or substitute 1/4 cup packed light brown sugar)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg

In a medium-size saucepan, combine apples, juice or cider, honey or maple syrup, cinnamon, and nutmeg. Stir ingredients together, then cover and cook over medium heat, stirring occasionally, for 25 minutes, until apples are soft. Let apples cool, then mash them with a potato masher. Or you can puree them in a blender until smooth. Keep refrigerated until ready to serve.

You can serve this applesauce chilled as a side dish or snack. Or for dessert, heat it and use as a topping over ice cream. You can also serve it warm or cool at breakfast as a topping for pancakes, a bowl of oatmeal, or a cup of plain or vanilla yogurt.

Have you made homemade applesauce before?

Linked to Fiesta Friday, Sunday Features, Nifty Thrifty Sunday, Inspire Me Monday, Making Memories Monday, Show and Share, Wonderful Wednesday, Wow Me Wednesday, Whimsy Wednesday, Wow Us Wednesdays, Wake Up Wednesday, Create It Thursday, Share Your Style, Full Plate Thursday, Thursday Favorite Things, Showcase Your Talent Thursday, Fabulous Foodie Friday, Feathered Nest Friday.

Ann's Apple Pie Filling @ NancyC

Ann’s Slow Cooker Apple Pie Filling

Ann's Slow Cooker Apple Pie Filling @ NancyC

Back in August, my friend Ann and her husband Steve were busy picking apples from their very own apple tree. And this year it produced quite a number of apples! Ann told me about an easy apple pie filling she was making with these apples. It’s made in a slow cooker, and after it’s done cooking and cooling, you simply put the mixture in a freezer bag, freeze it, and it’s ready for whenever you’re wanting to make an apple pie with your favorite crust, whether it’s homemade or ready-made. Or you can use it to make an apple crisp or cobbler.

Ann gave me the recipe, along with lots and lots of apples from her tree, so I could try it out. This pie filling is so good! After making my first batch, I ate some of it just as it was and decided, in addition to pie filling, it would also be great as a warm topping for pancakes, french toast, yogurt (top vanilla or plain yogurt and some granola with it for a great breakfast or snack), and even as a topping for ice cream. It also reminds me of those fried apples at Cracker Barrel–so I think it could work great served as a fruity side dish!

An added bonus it that this apple pie filling smells so wonderful as it’s cooking, especially after the first few hours–the apples, cinnamon, and other spices will give your kitchen a wonderful autumn aroma!

ANN’S SLOW COOKER APPLE PIE FILLING by Ann W.

Makes one 9″ deep dish pie (or one 9″ square apple crisp or cobbler)

  • 2 cups hot water
  • 1/2 cup cornstarch
  • 2 cups granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 2 Tablespoons lemon juice
  • 1/2 teaspoon pure vanilla extract
  • 8 cups of peeled, cored, and sliced apples

In slow cooker, put 2 cups of hot water and whisk in 1/2 cup of cornstarch; whisk together until there are no lumps.

Add in the sugar, cinnamon, nutmeg, cloves, lemon juice, and vanilla extract. Whisk all ingredients together; then add the sliced apples, mixing everything together.

Cook on low for 4 hours, stirring occasionally, then cool completely. After mixture cools, put in a gallon freezer bag and store in the freezer. Just take out when needed, thaw, and pour into a 9″ deep dish pie shell and bake!

Follow baking instructions from your favorite pie recipe, or if you don’t have one, you can bake at 375˚F for 50 to 60 minutes, until crust is golden brown and filling is bubbly. If it looks like there’s too much filling for the size of your pan, just use what you need–you can always save the rest of the filling to use as a topping.

This is the first time I’ve made my own apple pie filling, so I feel like I’ve really accomplished something!🙂 Have you ever made it?

Linked to Fiesta Friday, Simply Sundays, Sunday Features, Nifty Thrifty SundayInspire Me Monday, Show and Share, Wonderful Wednesday, Wow Me Wednesday, Wow Us Wednesdays, Wake Up Wednesday, Whimsy Wednesday, Create It Thursday, Inspiration Thursday, Full Plate Thursday, Thursday Favorite Things, Showcase Your Talent Thursday, Share Your Style, Feathered Nest Friday, Fabulous Foodie Fridays.

Rustic Apples @ NancyC

Autumn Apples

Rustic Apples @ NancyC

When the Year from fruitful labor turns to rest…Founts of warmth and comfort in my being flow….

–C.B. Galbreath, “Autumn Afternoon”

Some of my favorite things about autumn are apples and apple cider–and those freshly-made donuts you can buy at some cider mills! But freshly-picked apples are always a treat, and these lovely rustic organic apples come from my friend Alisa’s farm…from a tree planted long ago by her Grandpa and enjoyed every year when autumn comes around.

Happy Autumn to you!

Ginger-Pear Muffins with Crumb Topping @ NancyCreative.com

Ginger-Pear Muffins with Crumb Topping

Ginger-Pear Muffins with Crumb Topping @ NancyCreative.com

Now that it feels like autumn is in the air, I thought I’d make some muffins with one of my favorite autumn fruits–fresh pears! A friend and I did some pear-picking, and I picked enough to make these muffins. If you like moist muffins filled with lots of small chunks of fresh fruit and topped with a sweet crumb topping, then these muffins are for you! The mild gingery flavor is just right and goes so well with the pears.

These muffins taste great warm or cooled. Great for an autumn breakfast or brunch. Or snack or dessert…let’s just say they are great anytime you want a good, moist, sweet muffin. With a nice hot cup of coffee or tea!

GINGER-PEAR MUFFINS WITH CRUMB TOPPING by NancyC

Makes about 15 regular-size muffins

  • 1 1/2 cups all-purpose unbleached flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/3 cup light olive oil
  • 1/3 cup plain or vanilla Greek yogurt
  • 2 Tablespoons milk
  • 1 teaspoon pure vanilla extract
  • 2 cups finely chopped pears, peeled or unpeeled  (about 2 large or 3 medium pears)

FOR CRUMB TOPPING:

  • 1/3 cup all-purpose unbleached flour
  • 1/3 cup packed light brown sugar
  • 1 teaspoon ground ginger
  • 2 1/2 Tablespoons cold butter, cut into chunks

Preheat oven to 350˚F. Line a muffin pan with 12 paper liners; set aside.

Make the Crumb Topping: mix flour, light brown sugar, and ground ginger in a medium-size bowl. Cut in cold butter with a pastry blender until mixture becomes crumbly; set aside.

In large bowl, blend flour, sugar, baking soda, ginger, and salt; set aside.

In medium-size bowl, mix egg, olive oil, Greek yogurt, milk, and vanilla. Add this mixture to the flour mixture, stirring just until moistened. Fold in the chopped pears, blending evenly into the batter.

Fill lined muffin cups 2/3 full. Sprinkle crumb topping over the muffins, then bake at 350˚F for 19-20 minutes or until toothpick inserted in center comes out clean. Remove from oven and let muffins cool in pan for about 5 minutes, then remove from pan and cool completely on wire rack.

I over-filled some of my muffin cups a little with batter, closer to 3/4 full, and when you do that, the batter will overflow a little onto your muffin pan around the edges. Which isn’t a big deal if you’re using a non-stick pan–they still come out pretty easily. But if you’re using a regular pan, you’ll want to make sure you just fill the muffin cups 2/3 full of batter.

Do you like pears and baking with pears? What’s your favorite pear recipe?

Linked to Fiesta Friday, Simply Sundays, Sunday Features, Nifty Thrifty Sunday, Inspire Me Monday, Show and Share, Handmade Tuesdays, Tasty Tuesday, Wordless Wednesday, Wow Me Wednesday, Wow Us Wednesdays, Wake Up Wednesday, Create It Thursday, Full Plate Thursday, Inspiration Thursday, Thursday Favorite Things, Showcase Your Talent Thursday, Share Your Style, Feathered Nest Friday, Fabulous Foodie Friday.

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Chocolate Chip Pumpkin Blondies

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You’re probably wondering what’s up with this pumpkin recipe. I mean, it’s almost spring–a pumpkin recipe? But I still had a can of pumpkin I bought during the holidays that I hadn’t used and I wanted to make these Chocolate Chip Pumpkin Blondies with it. I usually bake with pumpkin in the fall and winter. There are still a few weeks of winter left, so I decided to go for it!

I like using dark or semi-sweet chocolate chips mixed with white chocolate chips, but you can also substitute milk chocolate chips for the white. Or use all the same kind of your favorite chocolate chips. This makes a nice big 9 x 13″ pan full of blondies–just the thing for an easy dessert. They’re moist, chewy, and chocolatey with a yummy cinnamon spicy flavor. They’re actually kind of cakey to0–a little more cakey than your typical blondie. If you have an extra can of pumpkin, you should try these out!

CHOCOLATE CHIP PUMPKIN BLONDIES by NancyC, adapted from My Baking Addiction

Makes a 9 x 13″ pan

  • 2 1/2 cups all-purpose unbleached flour
  • 2 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 3/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
  • 1 cup dark or semi-sweet chocolate chips
  • 1 cup white or milk chocolate chips (or use another cup of dark or semi-sweet chocolate chips!)
  • 3/4 cup coarsely chopped pecans

Preheat oven to 350˚F. Line bottom and sides of a 9 x 13″ baking pan with parchment paper, leaving a little extra to hang over edges (so you can pick up the blondies after they are baked and cooled).

In medium bowl, blend the flour, cinnamon, ginger, cloves, nutmeg, baking soda, and salt; set aside.

In large bowl, cream softened butter, light brown sugar, and granulated sugar until smooth. Add egg and vanilla, blending well, then add the pumpkin puree, mixing until well blended.

Add flour mixture to butter/sugar/pumpkin mixture until all ingredients are blended. Fold in the chocolate chips and chopped pecans, mixing until evenly incorporated in batter.

Spread batter evenly in prepared pan. Bake at 350˚F for 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool blondies completely in pan, then lift out of the pan with the parchment paper edges and cut into squares. Store in an airtight container at room temperature for 3 to 4 days. Note: These blondies bake up nice and puffy, but sink a little while they’re cooling as most blondies do.

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Since I’m all out of pumpkin now, I guess I’ll resume my pumpkin baking next fall, but I’m glad I decided to make these blondies now. They’re great with a hot cup of coffee or tea (these would also go great with the Chai Tea Latte I recently posted). Have you baked any pumpkin treats the last few months?

Linked to Fiesta Friday, Inspire Me Monday, Full Plate Thursday, Thursday Favorite Things.

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Veggie Black Bean Chili

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If you’re wanting something to eat that will warm you up during this chilly winter season, this Veggie Black Bean Chili is definitely the recipe to make! It’s easy to put together and healthy, too–with black beans, onion, garlic, green bell pepper, crushed tomatoes, green chiles, and corn. And I was happily surprised to find that I could find organic ingredients, even for the canned items, at the regular grocery store I go to. They’re starting to carry more organic items, which is great!

This chili is super thick and chunky with a lightly spicy flavor (if you don’t want any spiciness, leave out the crushed red pepper). The red wine vinegar gives it a little zing–I thought I’d use that instead of salt. I didn’t top my chili with anything, but you could garnish it with a dollop of sour cream, a sprinkle of shredded cheddar cheese, or some sliced green onions…or all three!

VEGGIE BLACK BEAN CHILI by NancyC

Makes 4 servings

  • 2 Tablespoons olive oil
  • 1 medium size sweet yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 medium size green bell pepper, finely chopped
  • 2 Tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 to 1/2 teaspoon crushed red pepper (red pepper flakes)
  • 1 Tablespoon red wine vinegar
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 (28-ounce) can crushed tomatoes
  • 1/3 cup water
  • 1 (7-ounce) can chopped green chiles, drained
  • 1 (15-ounce) can whole kernel corn
  • Optional: sour cream, cheddar cheese, and/or finely sliced green onion stems, for garnish

In a large pot or Dutch oven, saute onion, garlic, and green bell pepper in oil over medium low heat for 8 to 10 minutes, until tender. Stir in chili powder, cumin, paprika, crushed red pepper, and red wine vinegar, then cook an additional 3 to 4 minutes.

Add black beans, crushed tomatoes, water, green chilies, and corn; stir ingredients together, and bring to a boil over medium-high heat; reduce heat to low and simmer for 30 to 35 minutes. Serve immediately.

Chili is one of my favorite fall and winter dishes. And I love trying new chili recipes! Do you have a favorite chili recipe you like making?

Linked to Inspire Me Monday at Create with Joy.

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Egg Nog Mini Loaves

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Egg Nog is one of those foods that signal the beginning of the holiday season. I first noticed it this year in the grocery store about three weeks before Thanksgiving. I usually buy a few cartons during the Thanksgiving and Christmas holidays and pretty much always have some left over after Christmas. Which is great, because it gives me an excuse to bake some egg nog goodies! Like these Egg Nog Mini Loaves, for example.

After having lots of super-sweet holiday treats, I was wanting something just a little sweet, and these little loaves turned out to be just the thing! They’re moist, slightly sweet, and have a mild egg nog flavor, so even those who aren’t crazy about egg nog may like them. These mini loaves rise really nicely, too (Note: I also tried making this recipe as a 9 x 5″ loaf, but since it sunk a little in the middle, I think it works best for mini loaves, and probably muffins, too).

If you’d like to sweeten these loaves up a little more, sprinkle on a dusting of powdered sugar after they’ve cooled or add an egg nog glaze on top (try the glaze that I used on these Egg Nog Muffins).

EGG NOG MINI LOAVES by NancyC

Makes three 5 x 3″ mini loaves

  • 2 1/4 cups all-purpose unbleached flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 large eggs
  • 1 cup egg nog
  • 1/3 cup plain or vanilla Greek yogurt
  • 1 cup sugar
  • 1/2 cup (1 stick) butter, melted
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons rum extract
  • Optional: Egg Nog Glaze

Preheat oven to 350˚F. Grease and flour three 5 x 3″ mini loaf pans; set aside.

In large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In medium bowl, beat eggs, egg nog, yogurt, sugar, butter, and vanilla and rum extracts, blending well. Add this mixture to dry ingredients, stirring just enough to moisten.

Pour into prepared mini loaf pans. Bake at 350˚F for 30 to 35 minutes or until toothpick inserted in center comes out clean (I baked mine for 32 minutes).

Cool loaves for 10 minutes in pans, then remove to wire rack to cool completely. If desired, glaze with Egg Nog Glaze (click here for the recipe–I’ve used it before on some egg nog muffins).

As the holidays wind down, these Egg Nog Mini Loaves are the perfect treat with some coffee or tea. Hope you had an enjoyable holiday and wishing you a safe, healthy, and happy New Year!

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Cranberry Pecan Pumpkin Muffins

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After baking quite a few mini loaves for the holidays, I thought I’d try some muffins! I really like these muffins because they have dried cranberries, golden raisins, chopped pecans, and lots of spices–they just seem perfect for this time of year! You can top them with cream cheese icing if you want, but I like them plain if I’m having them in the morning–they’re sweet enough on their own. These are perfect for a holiday breakfast, brunch, or snack and this recipe makes 32 moist, delicious muffins–so you’ll have plenty to eat, share, and use in your goody packages!🙂

CRANBERRY PECAN PUMPKIN MUFFINS by NancyC, adapted from MyRecipes

Makes 32 muffins

  • 3/4 cup  (1 1/2 sticks) unsalted butter, softened
  • 3 cups granulated sugar
  • 3 large eggs
  • 3 cups all-purpose unbleached flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 cup coarsely chopped pecans
  • 3/4 cup dried cranberries
  • 3/4 cup golden raisins
  • 2 cups canned pumpkin puree
  • 1 teaspoon pure vanilla extract
  • Optional: Cream Cheese Icing (see recipe below)

Preheat oven to 350˚F. Line muffin cups with paper liners; set aside

In large bowl, cream butter and sugar until well blended. Add eggs, one at a time, mixing after each addition.

In medium bowl, combine flour and next 6 ingredients (baking powder, baking soda, salt, cinnamon, cloves, and nutmeg). Add chopped pecans, dried cranberries, and golden raisins to flour mixture, tossing to coat. Then add the flour mixture to butter/sugar/egg mixture alternately with the pumpkin puree, beginning and ending with the flour mixture. Stir in vanilla.

Spoon batter into lined muffin cups, filling each about 2/3 full. Bake at 350˚F for 20 minutes or until a toothpick inserted in center comes out clean. Cool in muffin pans on wire rack for 5 minutes; remove from pans and let cool completely.

If desired, frost with cream cheese icing. These muffins are so tasty, you don’t really need icing on them. But here’s the recipe if you want to try it…

CREAM CHEESE ICING

  • 1 (3-ounce) package cream cheese, softened
  • 3 Tablespoons unsalted butter, softened
  • 1/2 teaspoon vanilla extract
  • 2 3/4 cups powdered sugar
  • 2 Tablespoons Half & Half (light cream)

Blend cream cheese, butter, and vanilla until creamy; gradually add powdered sugar, mixing until smooth. Add Half & Half, 1 Tablespoon at a time, mixing until it has a spreadable consistency (the icing will be thick–add more Half & Half if you’d like a thinner consistency).

It’s hard to believe Christmas is coming up so quickly! Are you getting everything done that you’re needing to?