Last Christmas recipe

My whirlwind Christmas vacation is almost over. Wes and I ventured back down to McAllen yesterday for a New Year’s Eve wedding.  Mom has been up to her usual activities, baking and more baking. I’ve taken some time off from cooking and baking over the last week. Not necessarily out of choice, more so because of lack of time. We have been running around like crazy. Thing should start to slow down over the next few days though.
My mom’s most recent creation was gingerbread muffins. I think they turned out adorable and very similar to the Jason’s Deli gingerbread muffins.

She says they are best served with whipped cream.  But, what isn’t better served with cream?

Gingerbread Muffins
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From WeGottaEat

1 cup brown sugar
2 1/2 cups flour
1 1/2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp salt
1/4 tsp nutmeg
1 egg
1 1/2 cup molasses
1 cup buttermilk
1/2 cup melted butter

Preheat oven to 350 degrees and prepare muffins tins.

Mix sugar, flour, baking soda, spices, and salt to a bowl. Combine well. In a separate bowl add egg, molasses, buttermilk, and butter. Stir to combine. Pour wet ingredients into dry, stirring to combine again.

Pour batter into muffin tins about 2/3 the way full.  Bake for 15 minutes

Currently our house has gingerbread muffins, iced brownies, homemade candy, more rice pudding, and a plethora of ice cream in it. In fact, Mom was able to score one of the last half gallons of Blue Bell Christmas Cookie ice cream for me.

Have I told you my sad Blue Bell story yet?  I doubt I have because I have just recently come to terms with my loss.

Right before Thanksgiving, I found a Blue Bell sale back in Dallas. $3.59 per half gallon. A serious steal, if you ask me.  Wes said we should stock up since I have my deep freeze now. I’m not one to argue about stocking up on ice cream, so naturally I agreed.  We bought six containers of Blue Bell. All the new Christmas flavors, one buttercrunch, and a pecan one for Wes. We happily unloaded them into the brand new deep freeze and went on our merry way.

Mind you, the deep freeze was definitely working when we did this.

Not too long after, Wes and I left on our cooking show/engagement/marathon/Las Vegas trip.  My mind was at ease knowing my Blue Bell was safe at home in the arms of my new deep freeze. When we got back from our vacation, Wes suggested we try the Christmas flavors since it was officially Christmas at that point.

Hastily descending the stairs, Wes went to retrieve our ice cream stash.  Instead of sounds of glee, I heard Wes yell a certain profanity that rarely, and I mean rarely, comes out of his mouth.  I immediately thought the worse and assumed he had hurt himself racing to the ice cream.

If only that was the case…

When Wes opened the lid to the deep freeze, he found six completely melted half gallons of Blue Bell.  Apparently there was some kind of electrical issue, a flipped breaker or something of that nature, while we were gone on vacation.

The Blue Bell was ruined.  Naturally, I tried to replace it right away; unfortunately, Christmas Cookies was no where to be found in Dallas.  Like I mentioned, the grieving process was long, but I had accepted the fact that I would have to wait until Christmas 2012 to taste the Christmas Cookies flavor.

Somehow, my mom was able to find a container, on sale no less, at the Target in McAllen.  A very special New Year’s treat.  I plan on eating at least half the container.  My vacation ends in two days, so I’ve got my work cut out for me.

Happy New Year’s Eve everyone! We are working on a black eyed pea salsa today, so if it is good, I will be sharing the recipe. Good luck is essential in 2012!

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