All this while trying to keep the kids from going haywire and reassure them that their stuff isn't going into a box so I can donate it (yet). Thing 1 has moved with us a bit so she knows to roll with it...plus she's seen what her new bedroom is going to be. Thing 2, on the other hand, is sensing my stress. Packing with a toddler could be an Olympic event, I'm convinced.
And the baby? he's too busy growing and farting to care. (How can something so sweet and cute stink so much????)
But despite all that looms on the horizon, Thanksgiving is coming first and that means gratitude and food in delicious cooperation.
With so many great flavors this time of year, it's easy to whip up some yummy breakfast items to stave off the maddening crowd while you prepare the turkey day feast.
These cranberry muffins are a perfect example of using what is in season....I didn't use oranges for my batch since I have some tangerines on the counter.
Preheat the oven to 375 and spray or line your large (think coffee house) size muffin pans.
4 cups Ap
1/2 cup sugar
2 tbs baking powder Blend together in a large bowl.
1 tsp salt
zest of one orange
1/2 cup veg oil
1 1/2 cup milk Whisk together before adding to the dry stuff but don't over-mix.
1/2 cup orange juice
2 cups chopped cranberries Now add these and stir together before filling muffins cups 2/3 full.
1/2 cup chopped walnuts
1/2 cup brown sugar
1 tsp cinnamon
Sprinkle the walnuts and sugar on top of the muffin batter and bake for approximately 20 minutes.