I'd like to say everything went off without a hitch. The recipes were easy to follow and not very time consuming, but somehow my mom's and my combined brainpower was a little slow. The pumpkin bread pudding lacked sugar! The sweet potato casserole lacked eggs! I'm not sure how I forgot to add sugar to the bread pudding, but after tasting it and figuring out what went wrong, a simple syrup glaze saved it. The sweet potatoes were near going into the oven when we saw the uncracked eggs on the counter. So we took it out of the pan, pecan topping and all, and mixed the eggs in. At least we figured these things out before it was too late. The biscuits, ham, and roasted asparagus came out without incident.
The menu:
Citrus and Dijon Mustard Glazed Ham
Roasted Asparagus with Parmesan
Touch of Grace Biscuits
Pioneer Woman's Sweet Potato Casserole
Pumpkin Bread Pudding
Don't we all have those stories about skipped ingredients and spice mix-ups? Don't accidentally put curry in your pumpkin pie! Next up, Christmas cookie extravaganza! Enjoy these simple muffins in the meantime.
Pumpkin Muffins
Gourmet November 2006
1 1/2 cups all purpose flour
1 tsp baking powder
1 cup canned pumpkin
1/3 cup Smart Balance oil (or any neutral oil)
2 eggs
1 tsp pumpkin pie spice
1 1/4 cups sugar
1/2 tsp baking soda
1/3 tsp salt
1 tbsp brown sugar
1 tsp cinnamon
Preheat oven to 350.
Mix together flour and baking powder. Mix together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar, baking soda, and salt in a separate bowl. Mix in the dry ingredients until just combined. In a small dish, combine 1 tbsp brown sugar and cinnamon. Spoon batter into muffin cups, then sprinkle the tops with the cinnamon brown sugar mixture. Bake until a toothpick comes out clean, about 25 to 30 minutes. Muffins are best the next day. I like them with a nice dollop of apple butter.
Makes 1 dozen.
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