After tsk-tsking 102.7FM
for pounding out the Christmas music
since November 1st
(come on radio! Give Thanksgiving it’s fair shake),
I am delighted to finally have this opportunity
to shout from the rooftops
Happy Holidays! Happy Holidays! Happy Holidays!
The Christmas tree is up,
candy canes draped amongst it’s bows.
Our front door is dressed in full holiday array.
And, it’s finally {finally!} time to gingerbake.
Hip Hip Hurrah!
It’s going to be a very spicy week.
Gingerbread Oatmeal Muffins
Moist and dense with just a touch of flare-your-nostrils flavor, these little cakes are a great way to welcome the morning. (And the next 24 mornings) with holiday cheer. Shiny.
Makes 12 muffins.
2 eggs
¼ c. oil
¼ c. milk
1 tsp. vanilla
1/3 c. brown sugar
¼ c. molasses
Juice of 1 orange
1 c. oatmeal
1 ½ c. flour
½ tsp. salt
2 t. baking powder
1 ½ c. flour
1 t. ginger
1 T. Cinnamon
½ tsp. nutmeg
Mix all ingredients together with an electric mixer. Bake 350 degrees for 17-22 minutes, until tops spring back when touched lightly with finger.
Whipped Orange Sweet Cream
½ pint whipping cream
3 T. powdered sugar
Dash salt
Rind one orange, finely zested
With an electric beater, whip cream until soft peaks form. Add sugar, salt and orange zest. Whip until incorporated, and cream is thick and fluffy (about one minute).
XOXOXO Gingerbread.