Peter Peter Pumpkin Eater Strikes Again

What an incredibly beautiful fall day.

It's the kind of day that gives you an energy boost.

I checked off all kinds of things off my "to do" list.

and had time to do some sewing.

Happiness all around.

First, I wanted to share that I finished putting together my 

little leftover project with the browns, blacks and creams

from the  "Jack the Ripper Quilt".

"Little Leftovers"

Of course, I had to add a few new pieces into the mix.

That goes without saying.
And there was no ripping involved with this quilt. Sweet!

I loved how it turned out.

I started sewing a week ago and suddenly realized,

these pieces are small, like 1" finished!

Each block is 3 inches.

 

 "Holy Moley"

My best advice is to watch that 1/4" seam allowance 

and make sure each subunit is the correct size before you go on.

Otherwise....

It doesn't take many seams to have everything be too big or too small.

Now I have to decide how to quilt it.

I'm thinking something simple like many a Baptist fan design overall.

Secondly, Peter Peter Pumpkin Eater struck again.

Pumpkin Muffins with Dried Cranberries

These moist muffins burst with sweetness and tartness,

a  perfect combo.

They're easy to make, freeze and have ready whenever.

You could mix it up and add chocolate chips instead of the dried cranberries

or add both.

How about some nuts?  

Well, you know that wouldn't work at my house

but maybe yours. 

If you don't have buttermilk, do you know the trick about

making your own?

1 cup milk + 1 T. vinegar

Pumpkin Muffins with Dried Cranberries

(Cooking Light 2007)

Ingredients

• 1 1/2 cups all-purpose flour (+3T)
• 1 teaspoon baking soda (-1/4t)
• 3/4 teaspoon ground ginger
• 1/2 teaspoon baking powder (-1/8)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground cloves
• 1 cup granulated sugar (-2T)
• 1 cup canned pumpkin (+2T)
• 1/2 cup low-fat buttermilk (+2 T)
• 1/4 cup packed light brown sugar (-1/2T)
• 2 tablespoons canola oil
• 1 large egg
• 2/3 cup sweetened dried cranberries, chopped
• Cooking spray

Preparation

• Preheat oven to 375°.
• Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and next 5 ingredients (though cloves); stir well with a whisk.
• Combine granulated sugar and next 5 ingredients (through egg) in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.
• Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.

Because I live about 5000 feet, I always make altitude adjustments.

I have indicated those in red.

 Enjoy the fall temps today
because by Wednesday I could be making snow angels!

Until Next Time-