These pumpkin muffins were awesome..there is just no other way to describe them. The pumpkin and browned butter worked together to add a beautiful color and an amazingly rich flavor. The ingredients list is long but it is easy to put together.

These are perfect for a breakfast, brunch, or snack. Moist, dense and spicy; pumpkin muffins are autumn in a hand-held package.
Next week is PUMPKIN WEEK on Baking Delights! If you ever wondered:

Here’s a little known fact.
I am working on a breakfast cookbook that is totally unlike anything I have ever heard of. I am looking forward to finishing it and seeing if anyone has any interest in it.
In the meantime, y’all are guinea pigs. For the recipe portion at least. And that’s all I am sayin’…so don’t ask.
Breakfast is supposed to be the most important meal of the day but as often as not we are sucking down coffee as we race out the door to work (or up the stairs in my case). If we take time for the actual …read more

I’m so Blue-hoo-hoo-blue-hoo-hoo…
I love that song from Veggie Tales Madame Blueberry and it is a good thing, too. My kids love that movie. Remember George Carlin’s thing on why there wasn’t any blue food? Well he would have to take that back..Blue corn meal is blue, there is just no way around it.
It isn’t at all difficult to find around here. If you are having trouble finding it try ordering it on Amazon at least once. I think there really is a difference in flavor. I think blue cornmeal is sweeter than the yellow or the white variety.
I was paging …read more

Blueberries have always been one of my favorite fruits. There is something about them that draws me. I love the color, the flavor and everything else about them.
I love blueberries.
I wanted to make blueberry muffins but I wanted something a little different that just blueberries. I couldn’t think of a compelling flavor combination and I happened to set the blueberries down next to a bowl of limes.
Well maybe the flavor didn’t strike me as having the potential to be amazing but the color combination of the deep blue and vivid green did. I decided it would be blueberry lime muffins.

They …read more

A few weeks ago Lori, from RecipeGirl, posted her recipe for pumpkin french toast and I was drooling at the pictures. It sounded like something we would love around here so I vowed to try it. As I was looking through my Bobby Flay’s Mesa Cookbook I found that he also had a recipe for pumpkin French Toast. Dang! I have been missing out!

There was seriously nothing left to do but make it myself.

The first time I ever put blueberry and lemon together was a light lemon-blueberry mousse I made when I was first married. For some reason I never repeated the recipe, I suspect I forgot how I had done it. But..from that point on I was a fan of blueberry and lemon combinations.
When I discovered Numi Mate-Lemon Myrtle tea I was an instant fan. It has a sweet lemon flavor that is lemony but not pure lemon. There is a complexity from the lemon myrtle and mate combination that is awesome.

So, it really was only a matter of time until I …read more

Pancakes are a big hit around here. They are one thing everyone will agree on, they are great for breakfast OR dinner, and they are cheap. I am not too keen on making them with white flour, even organic white flour, because of the lack of nutrients. Whole grains are so nutritious but lots of kids don’t like them, including some of mine. And yet…
And yet there has to be a way to make everyone happy. Right?

One thing that makes whole grain pancakes lighter is using a combination of flours, but the biggest secret of all is buttermilk. Buttermilk does …read more

I love date nut anything.  My mom did not cook a lot but every Holiday Season she would make fruitcake and date nut bread.  It was, I think, the time when I felt our family was the most “normal”.
There is something about coming in on a dim winter afternoon, cheeks frozen from sledding, and smelling the aroma of date nut bread wafting out of the oven.  Not that I have experienced many snowy afternoons here in Texas, but growing up in Bucks County, Pa..well I had my share of Currier and Ives moments!

Making a sweet bread for breakfast means thinking …read more

Do you ever feel like a short order cook in a restaurant?  I sure do.  Sometimes it seems like every one wants something different and breakfast seems to be the main problem.
What is it about breakfast that makes otherwise non-picky people so darn picky?  I have some that want pancakes, daily, others that want homemade granola, and still others that would prefer French toast.  The worst offenders, in my opinion, are those that claim not to be picky, claim they don’t care and then proceed to sigh and push their food around the plate with a fork.
To this, I have …read more

So, this morning I had the urge to fix breakfast…sort of.  O.k…so it wasn’t an urge exactly it was more like the sound of my children in the last, painful moments of starvation because it had been a few hours since they had eaten.
What is it with families and their need to eat on a regular basis?  My family, with the exception of me, has the metabolisms of hummingbirds on amphetamines.  Seriously.