Riley Blake Mystery Quilt Block of the Month

Well I've finished Block 1.  I chose to make it in taupes and soft pink.  My new living room is in these colors and I don't have many quilts to match the room.  They're posting all the blocks on pinterest.  Stop by there for block instructions and to see other peoples blocks.  http://pinterest.com/rileyblake/rbd-mystery-blocks/

Sighting at Just Sew quilt shop

I stopped in at my local quilt store in Highland, Ut and was pleasantly surprised to see one of my quilt patterns on display.  It was made by Val Goodrich. It was exciting to see the quilt made in pink and red instead of in all red.   The quilt pattern is called  "Forever in my Heart" and it is available  on my website. 

Freezing Uncooked Muffins

I've done my research and I'm freezing my first batch of muffins.  That will significantly save on the the calories I'm consuming for the week.  There is nothing like making a batch of 36 muffins and then needing to eat them all right now.  I know I can bake them all and freeze them but they never have that fresh out of the oven taste that I am after.

So I am bagging them in groups of 4-6 muffins.  I lined the muffin pan with the paper cups and scooped in the batter.  Off to the freezer they go for an hour or two.  Then put them in baggies.  Be sure to remove as much air as possible when bagging.  Label them being sure to include the date and cooking temp and time requirements.

When you get a craving for a muffin, remove the frozen muffin cups from the freezer and place the muffins into the muffin tin. Do not thaw.  You can bake the muffins while still frozen by adding between five and 10 minutes to the baking time or just bake until a toothpick inserted into the center of a muffins comes out clean.

Note for muffins made with baking powder and/or baking soda:
If you use baking soda or baking powder as a rising agent, the chemical reaction of rising occurs when you add the liquid.  Within about 15 minutes the rising action is done.  In this case it is best to cook the muffin first and then freeze the muffins.

Thank you Quilt Inspirations

Thanks to Quilt Inspirations for featuring some of my
Valentine quilts on her blog today along with other great valentine quilts.
See http://quiltinspiration.blogspot.com/2013/01/vintage-and-modern-valentines-part-1.html#

I spent quilt a long time reviewing their posts and I loved all of them.  In fact I posted a lot of the quilts to Pinterest.  If you haven't been to Pinterest yet, it's not too late to start.  Start here if you like  http://pinterest.com/pinkhippoquilts/

Enjoy!

Marian Gallian

Pumpkin Chocolate Chip Muffins Recipe

Pumpkin Chocolate Chip Muffins

There is a story that goes with these muffins.  In the early 1990’s I was totally addicted to these muffins.  I would drive across town every morning and buy one at Bumbleberries Gas Station for $1.00.  They had a little bakery and they made them fresh every day.  One morning I bopped in and noticed something was terribly wrong.  Upon inquiry I found that they were closing and it was their last day.  I panicked and immediately asked for the recipe to make them myself.  After some coercion on my part mentioning my daily addiction and best customer status, they gave me the recipe – the only hitch was it made 200 muffins.  I successfully reduced the recipe to make only 30-36 muffins.  The story continues because my youngest son Ryan sensed a business opportunity here.  He offered to make them for me and would sell them to me for only $1 per muffin.  Of course I would provide all the ingredients and tools.  Naturally I accepted his offer - often.  Thus the legend of the Pumpkin Chocolate Chip Muffin.  It’s a family favorite.

Beat:

1 cup vegetable oil

1 cup brown sugar, firmly packed

2 cups sugar

Add:

4 beaten eggs

2 teaspoons baking soda dissolved in 8 teaspoons warm water

Add:

2 cups canned pumpkin

Mix together:

3 ½ cups flour

1 teaspoon baking powder

1 teaspoon salt

¾ teaspoon ginger powder

1 teaspoon ground cloves

1 teaspoon nutmeg

2 teaspoons cinnamon

Have ready:

½ cup warm water

Gently add flour mixture and warm water alternately to sugar mixture.

Add:

1 ½ cups chocolate chips

Stir.  Fill muffin tins 2/3 full.   I always  sprinkle additional chocolate chips over the top before baking.

Do not overmix ingredients and refrigerate batter betweeen oven batches.  

Bake @ 400 for 22 minutes. 

Happy New Year