Thank you all for the get well wishes and also for playing my game. I had fun reading all of the answers you left. Have I told you how awesome you are today? Because you are. I love reading comments and emails from readers. It makes my day so much fun. I know I don't always reply to comments, but I read every single one. And don't ever hesitate to email me if you have questions, or for anything at all.
Sorry, I'm finished now. I feel very appreciative of you guys today. Anyway, let's get to the POM juice giveaway winners. Thank you, POM for giving away the juice! I picked three winners using a random number generator:
Congrats to Emmanuelle, Aimée, and Elena! You each won a case of POM juice! I will be contacting you shortly.
My original idea was to post my story I made up with their answers, but I decided I didn't want to post my story three different times. So I combined all of their answers into it.
Once upon a time, there lived a beautiful young woman who looked like Louis Armstrong, and she lived in a town called Fantastic Flavor in Florida. One day she woke up and was infatuated and decided she needed to go shopping. So she grabbed her flannel blanket, got in the car, and drove to Babies Grocery Store.
She picked up her usual turkey soup, and at that moment, she spotted POM juice and felt compelled to buy it and use it in a recipe. When she arrived home, she cooked up "Pomegranate Spicy Chili in a Bread Bowl" and served it to her family. After trying it, the family described the meal as being better than poutine in the Canadian Rockies. And from that moment on, she cooked the meal once a week. The End.
That was a pretty stupid story, wasn't it? I wrote that the other night. Late the other night. In the future, when I do giveaways, I'll probably just ask you to leave a comment. Haha. Oh well, it was fun.
It's muffin time, Muffin. Oh yes... who doesn't love a good muffin? Everyone loves muffins. They even have generic muffin cereal, I noticed. Malt-O-Meal makes Blueberry Muffin Tops cereal. WOW. I would love to wake up every morning to a bowl full of blueberry muffin. Malt-O-Meal didn't have that flavor when I was growing up. We had a selection of Tootie Fruities, Marshmallow Mateys, and Coco Roos. Mmm. A certain someone eats a giant bag of Honey Buzzers a week.
Cereal is great, but nothing goes better with a cup of coffee in the morning, than a big Pumpkin Muffin topped with Gingersnap-Cinnamon Chip Streusel.
The streusel is made up of chopped gingersnaps, cinnamon chips, toasted pecans, oats, sugar and butter. The muffin is pretty traditional, consisting of pumpkin, spices, oil, eggs, milk, flour, brown sugar, etc.
These are big and beautiful muffins! Have a bite - they're scrumptious.
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Pumpkin Muffins Topped with Gingersnap-Cinnamon Chip Streusel (Recipe by Me)
Printable Recipe
3/4 cup coarsely chopped gingersnaps
1/3 cup cinnamon chips
1/3 cup finely chopped toasted pecans
1/3 cup oats (quick or old fashioned)
1/4 cup granulated sugar
3 tablespoons unsalted butter, cut into small pieces
2 1/2 cups all-purpose flour
1/4 cup cornstarch
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
5 tablespoons unsalted butter, softened
3 tablespoons oil
3/4 cup packed brown sugar
3/4 cup pumpkin puree
2 teaspoons vanilla extract
2 large eggs
1/2 cup milk
Preheat oven to 350 degrees F. Butter and flour 8 large muffin cups, or 12 regular-sized muffin cups.
Combine gingersnaps, cinnamon chips, pecans, oats, and granulated sugar in a large bowl; knead in 3 tablespoons butter until mixture is well combined and starts to clump together. Set aside.
In a medium sized mixing bowl, sift together flour, cornstarch, baking powder, salt, cinnamon, ginger and nutmeg in a medium mixing bowl.
In a large mixing bowl, using a mixer on medium speed, beat together 5 tablespoons butter, oil and brown sugar until creamy, about 1-2 minutes. Beat in pumpkin and vanilla until combined. Beat in eggs until combined. Reduce mixer speed to low and beat in flour mixture, alternating with milk until just combined - about 1-2 minutes.
Divide batter into muffin cups. Evenly top with gingersnap mixture, and gently press into the surface of the batter. Bake for 20-25 minutes or until well risen, golden brown, and a toothpick inserted into cake comes out with moist crumbs attached.
Cool muffins 10 minutes before removing from pan and cooling.
Makes 8 big muffins or 12 regular muffins
Printable Recipe
3/4 cup coarsely chopped gingersnaps
1/3 cup cinnamon chips
1/3 cup finely chopped toasted pecans
1/3 cup oats (quick or old fashioned)
1/4 cup granulated sugar
3 tablespoons unsalted butter, cut into small pieces
2 1/2 cups all-purpose flour
1/4 cup cornstarch
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
5 tablespoons unsalted butter, softened
3 tablespoons oil
3/4 cup packed brown sugar
3/4 cup pumpkin puree
2 teaspoons vanilla extract
2 large eggs
1/2 cup milk
Preheat oven to 350 degrees F. Butter and flour 8 large muffin cups, or 12 regular-sized muffin cups.
Combine gingersnaps, cinnamon chips, pecans, oats, and granulated sugar in a large bowl; knead in 3 tablespoons butter until mixture is well combined and starts to clump together. Set aside.
In a medium sized mixing bowl, sift together flour, cornstarch, baking powder, salt, cinnamon, ginger and nutmeg in a medium mixing bowl.
In a large mixing bowl, using a mixer on medium speed, beat together 5 tablespoons butter, oil and brown sugar until creamy, about 1-2 minutes. Beat in pumpkin and vanilla until combined. Beat in eggs until combined. Reduce mixer speed to low and beat in flour mixture, alternating with milk until just combined - about 1-2 minutes.
Divide batter into muffin cups. Evenly top with gingersnap mixture, and gently press into the surface of the batter. Bake for 20-25 minutes or until well risen, golden brown, and a toothpick inserted into cake comes out with moist crumbs attached.
Cool muffins 10 minutes before removing from pan and cooling.
Makes 8 big muffins or 12 regular muffins
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