Pineapple Muffins

It has been a rainy great day.   Fall is in the air.  These are a great Muffin.  Loved them,  especially right out of the oven.  HAPPY DAY TO ALL!!!!!!!!!!




Pineapple Muffins

1/2 cup  pecans 2 cups  all-purpose flour 1/2 teaspoon salt 3/4 teaspoon baking soda 1/2 teaspoon nutmeg 1/3 cup  unsalted butter, room temperature 3/4 cup  granulated white sugar 1 large egg 3/4 cup  plain yogurt 1 teaspoon vanilla 1 -20 oz can crushed pineapple, drained sprinkle the batter in the muffin tin with cinnamon sugar before baking

Pineapple Muffins:  Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Toast the pecans for 8 minutes, or until lightly browned and fragrant. Set aside to cool aND CHOP   Grease, or spray with a nonstick spray, muffin tins.    In a separate bowl, whisk to combine, the flour, salt, and baking soda.    In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy (about 2 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl and then beat in the yogurt,  . Add the flour mixture and beat just until incorporated. Fold in the toasted pecans and drained pineapple.    Spoon the batter into the prepared muffin tins. Sprinkle top with cinnamon sugar.  Bake for 15 to 20 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean. (Length of baking time will depend on the size and color of the muffin tins used, i.e. dark colored pans will cook the muffins faster than lighter colored pans.)   Makes about 1 doz.

Chai-Spiced Shortbread Cookies

We went to our cabin for Thanksgiving.  It was so great. Woke up one morning and This was the sunrise that we got to see.  

The river was full of water with all the rain that we received.   

Sausage making 

              

        I made these cookies tonight.  They are awesome.  Everyone that ate them loved them.  They are all gone.  Yum!!!  They were really good broken up on ice cream. 

 

 There  a  change that I made to the recipe.  I added 1/4 c. more sugar.  The critics said that I should put less White chocolate chips, the cookie is so good on its own.  We will see, I liked the chips!!!!    

Chai-Spiced Shortbread Cookies

Photo: Alex Farnum; Styling: Robyn Valarik

Although the flavors here are rich and complex, the recipe is very easy to make.

Outstanding

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Yield: Makes 45

Total: 40 Minutes

Recipe from

Recipe Time

Total: 40 Minutes 

Nutritional Information

Amount per serving

• Calories: 87
• Calories from fat: 55%
• Protein: 0.9g
• Fat: 5.4g
• Saturated fat: 3.3g
• Carbohydrate: 8.9g
• Fiber: 0.3g
• Sodium: 59mg
• Cholesterol: 12mg

 

Ingredient

• 1 cup butter, softened
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups flour $
• 1 tablespoon cinnamon
• 1 1/4 teaspoons ground ginger
• 1 teaspoon ground fennel seeds*
• 1/2 teaspoon ground cardamom
• Leaves from 1 English Breakfast tea bag
• 1 cup white chocolate chips

Preparation

1. 1. Preheat oven to 350°. Beat butter, sugar, salt, and vanilla in a large bowl with a mixer until smooth. In another bowl, stir together flour, cinnamon, ginger, fennel, cardamom, and tea. Add to butter mixture and beat on low speed until blended. Stir in chocolate chips.
2. 2. Line 2 baking sheets with parchment paper. Set 1-tbsp. balls of dough 1 in. apart on sheets and flatten slightly with a floured glass.
3. 3. Bake until cookies are light golden on undersides, 15 to 18 minutes, switching pan positions halfway through baking. Transfer to racks to cool.
4. *Grind in a clean coffee grinder or in a mortar.
5. Make ahead: Up to 3 days, stored airtight.
6. Note: Nutritional analysis is per cookie.