baked goods

So I have been on a baking kick lately. Which is not exactly a good thing. I would be much more proud to say I have been on a grapefruit for every meal kick, or a salad with no dressing kick, but that will probably never happen, so moving on. I usually make chocolate chip cookies every couple weeks, but all these yummy recipes floating around have tempted me even more.

I saw these pumpkin muffins on her site a couple weeks ago and thought they looked scrumptious. And then she made them too, and I know I just had too. The recipe was simple (I used pumpkin pie spice and cinnamon, instead of all the individual spices) and added the optional streusal topping. Except I didnt have any nuts, so I used oats instead and it worked great. So, thanks Sharon for the inspiration!

ready to go in the oven

I am hoping this method of freezing fresh pumpkin Pioneer Woman talked about works for canned pumpkin too. Because I have a feeling I have a couple more batches of pumpkin muffins in my future and I need that baby to last

I also made a Lemon Poppy Seed Loaf this week. It was also very good. I dont have any pictures but here is the recipe. I added more lemon zest and juice for a stronger lemon flavor. The addition of plain yogurt makes it super moist and keeps the butter consumption a little lower, which is always good. No matter what Paula or Ina say...

Lemon Poppy Seed Loaf

3 cups all-purpose flour

1 1/2 teaspoons baking soda

3/4 teaspoon salt

3/4 cup butter, softened

2 cups white sugar

3 eggs

1/2 cup lemon juice

3/4 cup plain yogurt

3 tablespoons lemon zest (I used about 5)

1/4 cup poppy seeds

1.	Preheat oven to 350 degrees F (175 degrees C). Heavily grease and flour two 9x5 inch loaf pans.
2.	Sift together flour, baking soda, and salt. Set aside.
3.	In a large bowl, cream butter or margarine, and sugar until light and fluffy. Beat in eggs, one at a time.
4.	Mix lemon juice and yogurt together and add alternately with the sifted flour mixture to the butter mixture. Mix until just blended. Stir in lemon rind and poppy seeds. Pour mixture into prepared pans and smooth tops.
5.	Bake at 350 degrees F (175 degrees C) for 50 minutes or until browned and a knife inserted in the center comes out clean. Cool on rack for 15 minutes before turning out of pans.