We admit it, sometimes we just don’t get our humans and the cute little phrases they like to use. Some of our humans were talking about our upcoming Balloon Festival and one said “the Devil’s in the tails.” Well that just freaked us out! We missed the whole last part of the meeting… running from our bedeviled tails….. or so we thought. M & I spent the rest of the evening closely examining our tails…. we found no devils. At first we thought we had our flea and tick medicine to thank for that…. but, with a bit of Googling we discovered that we’d misunderstood what our human had said.
“The Devil’s in the details”. Details…. not the tails. Whew!
Well, that made total sense! We are always telling the girl that she has to pay closer attention when she does things. It’s all well and good to READ the directions…. but she needs to actually FOLLOW them!
Take these muffins for instance! The girl likes to follow this cooking blog called Culinary Concoctions by Peabody….. we like it too, but the girl won’t let us read it with her…. she says we drool on the keyboard too much!
Well, the other day the girl found this recipe for Pumpkin White Chocolate Chip Muffins and decide that she just had to have them…. too bad she didn’t have all the ingredients! Duh… but she says that directions are just “guidelines” more like “suggestions.” We’re not so sure about that….. but the muffins did turn out pretty good…..
Here is the original recipe for Pumpkin White Chocolate Chip Muffins and here’s what the girl did:
Pumpkin Cinnamon Chip Muffins
1/4 cup of pecans, chopped
1 2/3 cup all-purpose flour
1 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1 tsp ground nutmeg
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 cup pumpkin
1 tsp. vanilla
1/2 c. unsalted butter, melted
6 oz cinnamon chips
1. Preheat oven to 350F.
2. In a large bowl, mix the flour, sugar, spices, baking soda, baking powder and salt.
3. In another bowl, mix together the eggs, vanilla, pumpkin, and unsalted butter. Add in the cinnamon chips.
4. Combine the wet and dry ingredients and mix until the dry ingredients are moistened. Do not over mix.
5. Scoop batter into greased or paper cup lined muffin cups. Sprinkle tops of muffins with chopped pecans. Bake for about 20-22 minutes.
Makes 12 muffins.
The girl told us that she freezes leftover pumpkin puree (don’t get her started about how none of the recipes that call for pumpkin ever call for a whole can and how it’s evil to let the extra go to waste… just don’t… she’s kind crazy about pumpkin).
Well, she’d already thawed this pumpkin out and didn’t want to refreeze the remaining half cup… and ya know she couldn’t just throw it away!
Of course, she didn’t have all the ingredients for the pumpkin butter, but she messed around with it until she got it to work with what she had available…. We admit, that it did taste pretty darn good… aside from the fact that it had enough cloves to make our whiskers tingle! This is the adjusted recipe….
- 1/2 c. pumpkin puree
- 1/2 c. apple sauce
- 4 tbsp water
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1/4 c. and 2 tablespoons white sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Combine pumpkin, apple sauce, spices, and sugar in a small saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
Transfer to container and chill in the refrigerator until serving.