A few days ago, a very strange e-mail appeared in my inbox. At first I thought it was just spam, but it said that it had been sent from my husband’s e-mail. I opened it, and discovered that my husband had sent me a Declaration of Romantic Intent from a neat website called the Bureau of Communication. I don’t know how he found it, but it’s a really neat site that lets you print or e-mail some funny and neat fill-in-the-blank forms. I would say that, if you plan to e-mail them to someone, you might want to give them a heads up so they don’t think it’s spam (my husband sent me a text, I just wound up seeing the e-mail first).
Oh, and in case you were wondering, I sent him a thank you form in reply. 🙂
Now, tonight is my bi-monthly Ladies’ Bible Study, and I am bringing the refreshments. I decided to try a new muffin recipe called Cream Cheese Cranberry Muffins. Since the refreshments are supposed to be finger food, I decided to bake them in a mini muffin pan. Let me tell you, they turned out better than I ever could have imagined. They taste just like some of my favorite scones!!!!! (Amazingly enough, I’m still taking them; I’m just hoping there’ll be plenty left.) I did a few things differently, but I don’t think that would change the flavor if you made them as directed. First of all, I used craisins instead of whole cranberries, mostly because I always have craisins and it’s not exactly cranberry season (but soon!). Secondly, I didn’t use pecans or the glaze: I don’t currently have pecans, and I think the muffins are actually fine without the glaze. Last of all, I added a little bit of lemon juice and zest, just to brighten up the flavors. I always like a little citrus with my craisins. If you want to cook them in minis like mine, they’ll only cook for 15-18 minutes, but you’ll make 2-3 pans of them (depending on how much you fill the cups). Now, I don’t think scones are hard to make, but these are even easier. It’s also nice that they take a whole block of cream cheese ( a little cheaper and you’re not left with 1 1/2 c. of heavy cream to find a use for.)
Cream Cheese Cranberry Muffins (from Taste of Home.com)
1 c. softened butter
1 8 oz. pkg. softened cream cheese
1 1/2 c. sugar
1 1/2 tsp. vanilla
2 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2 c. cranberries
1/2 c. chopped pecans
1. In a large mixing bowl, cream the butter, cream cheese, sugar, and vanilla. Add in the eggs, one at a time, beating well after each addition. In a separate bowl, combine the flour, baking powder, and salt; stir the flour mix into the butter mix just til moistened. Fold in the cranberries and pecans.
2. Fill 24 greased muffin cups 3/4 full. Bake at 350 degrees for 20-25 minutes or til a toothpick inserted in the center removes cleanly. Cool the muffins for 5 minutes in the pan; remove from the pan and cool completely on a wire rack.
I know it’s a short one today, but I hope you enjoyed it. Talk to you again soon!