It has been a long time!

Life sometimes has a way of side tracking us. Fear not, I have not been idle and that is an understatement for sure.
The baking is still happening, painting, jewelry making and mixed media art work is still happening occasionally, skin care business is still happening, but throw into the mix another part-time job, a bakers cyst and what gets lost in the mix was the blog posts! 

 I know pretty ironic that the baker gets a bakers cyst right.  F.Y.I. a bakers cyst is not from baking....actually it is a fluid filled sack that you can get from tearing mucsles in your knee area.  Which is apparently what I did when trying to keep off all of the extra pounds I did not want to gain while indulging in too many of my wicked good goodies!

Well, I am here to tell you that I am making every effort to get back on track with the blogging! 

Since fall has made its entrance I have been experimenting with all things pumpkin.  Yesterday, I made pumpkin gingerbread waffles and a week before that I made Pumpkin Walnut White Chocolate Muffins with some butterscotch on top.  Who knows what I will come up with next!

Anyways here is a snap shot of those delectable muffins.  If I have inspired you to dust off your apron and pull out the mixing bowls I will leave you with this recipe.  Feel free to tweak it to your taste! By the way the white stuff you see on top of one of the muffins is some of the white chocolate that has melted. Yummy!

Ingredients:
4 oz.  Butterscotch chips  (optional for top)
1/2 c. walnuts coarsley chopped
1 2/3 c. all purpose flour
1 c. sugar
1/2 tsp. vanilla
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1 tsp. ground nutmeg
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
2 eggs
1 c. pureed pumpkin
1 stick of butter room temperature
5 oz. white chocolate chips

Directions:
1. pre-heat oven to 350 F
2. In a large bowl mix the flour, sugar, spices, baking soda, baking powder and salt.
3. In another bowl mix together the eggs, pureed pumpkin, and butter.  Mix until blended, but lumpy.  Then add in white chocolate chips and nuts.
4. Combine the wet with the dry ingredients making sure to only mix until everything is moistened.  Do not over mix!
5. scoop batter into greased or paper lined muffin cups.  Bake for about 20 mins. or until puffed and springy to the touch. Cool completely then remove from the pan.

If you are using the extra large muffin tin bake for 32 to 34 minutes.  Again cool completely in the muffin pan then remove.
From my kitchen to your kitchen.....Happy Baking!