Christmas Morning Recipe - Pecan Pie Muffins

This is my first Pinterest recipe that I have actually cooked!  Can you believe it?? I have tons pinned and regularly drool over the beautiful food photos that can be found there, but have never actually made one of said recipes...until now! And, man, did I pick a good one to give a try! These muffin/cupcakes were found on the Bake or Break website and are absolutely delicious!  Please note that these are a TREAT - not a regular occurrence recipe. I was looking for an alternative to actual pecan pie because I'm not a fan of the goop - but love the pecans off of the top!  This was just perfect! All of the taste of pecan pie without all of the mess!

Ingredients (yields 24 mini muffins):

1 cup chopped pecans

1/2 cup all-purpose flour

1 cup packed brown sugar (I used light brown)

2/3 cup unsalted butter, melted

2 large eggs

Instructions:

Preheat oven to 350 degrees. Grease or line a 24 cup mini muffin tin.

Combine all ingredients and mix well. Fill each muffin cavity about 3/4 full.

Bake for 18-20 minutes, or until edges are browned and centers are set.

Enjoy!

Note: I doubled the recipe - except for the butter - and they came out great!  I watched them and they only needed to cook around 14 minutes in my oven. But, as you are well aware, all ovens cook differently - the above is a general rule. Keep an eye on yours to make sure that they don't burn! :)

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Gluten Free Pumpkin Quinoa Muffins

These things are the BOMB.COM! No joke - and especially great since they are also gluten free! 

I don't remember where I wrote down the recipe for these from, so if you know, please let me know so I can give proper credit!  Thanks!

Ingredients:

1 cup quinoa flour (you can make your own by milling quinoa in high speed blender or just buy quinoa flour)

1/2 cup coconut sugar

1 tsp baking soda

1 tsp pumpkin pie spice

1/2 tsp cinnamon

1/4 tsp pink himalayan salt

1 egg

1 cup pumpkin puree

1/4 cup grapeseed oil

1/2 tsp vanilla

Directions:

Mix flour, sugar, baking soda, pie spice, cinnamon, and salt. Mix egg, pumpkin, oil, and vanilla. Combine all ingredients thoroughly. Pour into muffin cups (makes 6), top with pepitas (pumpkin seeds) if you like. Bake at 350 for about 20 minutes. (Check for doneness all along as ovens cook differently in different areas.)

Cough and Cold Season: ALL NATURAL cough syrup!

Cough and Cold Season: ALL NATURAL, Homemade cough syrup!

As you all know...the cold and flu season has hit. And, it has hit a little earlier than normal. I know...because my oldest son brought a cold home from school two weeks ago and it has made it's rounds and finally landed on ME! Ugh...

BUT, unlike everyone else in my house, I have developed this terrible, deep, hacking cough with my cold. It has been keeping me (and my poor hubby) up at night. NOTHING has been able to work at keeping it at bay. I've tried every over the counter cough syrup that we can get our hands on, I recently had a hysterectomy and had some of my pain medication left over. Tried one of those just to see if that would help. Nope. (My husband is a pharmacist and even he has been stumped at what else we can try...)

Whoa!  I bet that WOULD get rid of a cough...by knocking you OUT!

So, what's a girl to do when she's up at 1 AM hacking and unable to sleep? ...get on the internet and search for homemade cough syrups! And, while I was hoping to find something with whiskey or the like in it (just kidding!!!) - I found several with ingredients I had readily available even at 1 AM. And, you know what?  IT WORKED!!! I slept last night, with an ever so slight tingle in my throat, but no cough!!!

The several recipes I found varied with the amounts of each ingredients, so I just went with what didn't taste absolutely appalling...so here's my recipe below!

All-Natural Cough Syrup
2 TBSP. Apple Cider Vinegar (Bragg's if you have it, if not, regular will work!)
2 TBSP. Raw honey (local if available)

1 TBSP. water

1/4 tsp. cayenne pepper

1/4 tsp. ground ginger

Mix in a little jar with a lid. Keep in the refrigerator for longer storage - just be sure to shake up before use as the ginger and cayenne will settle as it sits. 

One tablespoon worked for me. Dosing will vary by person.