Jenn Mark sent me this Brussels sprouts recipe and it would make a great addition to your Christmas dinner. Be sure to stir gently after 15 minutes. I enjoyed them with some chickpea pasta that I had previously cooked. I added baked and shredded chicken, seasoning, and leftover cranberry sauce to it and heated it through. It was a great way to use up those leftovers and a good accompaniment to the Brussels sprouts.
I had a request for muffins that tasted like ginger cookies and so I am sharing this recipe. It is a really old one that I have made over the years. I got it originally from my grandma and was surprised when I recently was sent almost exactly the same one. Grandma’s has a bit more spice in it but you can alter that if you wish. The other one had double the nutmeg in it but no cloves.
A quick and easy way to use up that can of apple pie filling is to spread a can of crescent rolls out onto a sprayed baking sheet, sealing the edges. Spread the pie filling over it and top with a mixture of cinnamon and sugar, baking as directed on the crescent roll container. I used what was left on the sheet when I baked my sugar and spice nuts, and it worked well. My granddaughter Kally tried one and really liked it. I simply cut them into squares.
My family and I wish all of you a Merry Christmas and a happy and healthy 2023!
Roasted Brussels Sprouts
- 1 lb. Brussels sprouts
- 3 Tbsp. olive oil
- ½ tsp. salt
- ¼ tsp. pepper
- 1 tsp. Italian seasoning
- 3 cloves garlic
- ½ cup grated parmesan
Preheat oven to 400. Line a baking pan with parchment paper. Mince the garlic. Rinse Brussels sprouts and pat them dry with a paper towel. Trim the ends then slice them in half from top to bottom. Put into a large bowl. Add the olive oil, Italian seasoning, salt, pepper, garlic, and parmesan. Toss gently to completely coat. Put onto the baking sheet, spreading them out evenly into one layer. Bake for 25 to 30 minutes, stirring after 15 minutes until they are golden brown. Put into a serving bowl and sprinkle with parsley and a bit more parmesan if desired.
Ginger Muffins
- ¾ cup buttermilk
- 1/3 cup molasses
- ½ cup butter
- ¼ cup oil
- ½ cup packed brown sugar
- 1 large egg
- 2 cups flour
- 2 tsp. cinnamon
- 1 tsp. ginger
- ½ tsp. nutmeg
- ¼ tsp. cloves¾ tsp. baking soda
- ½ tsp. salt
Glaze-
- 1 cup icing sugar
- 1/8 tsp. salt
- 1 tsp. vanilla
- 2 Tbsp. cream or milk
Topping –
- ½ cup flour
- 1/3 cup brown sugar
- ¾ tsp. cinnamon
- ¼ tsp. ginger
- 1/8 tsp. nutmeg
- 1/8 tsp. cloves
- ½ tsp. salt
- ½ tsp. vanilla
- 4 Tbsp. butter
Let the buttermilk and egg come to room temperature. Make the streusel topping by whisking together the flour, sugar, and spices together in a bowl. Add the vanilla and melted butter, stirring until the mixture looks like wet sand. Cover and chill for at least 30 minutes. Line a 12-cup muffin tin with paper liners. Preheat oven to 425. Melt butter and then whisk together the buttermilk, molasses, butter, oil, brown sugar, egg, and vanilla. Stir the flour, baking soda, and spices together in a large bowl. Add the wet ingredients to the dry ingredients and stir until just combined. Spoon into the muffin cups. Top the muffin batter evenly with the streusel topping. Bake for 5 minutes, then reduce the temperature to 350 and bake for 15 to 20 minutes more until a toothpick inserted in the centre of one comes out clean. Remove to wire rack and let cool completely. When cool make the glaze by whisking together all of the ingredients until smooth. Drizzle evenly over the cooled muffins.
HINT: If your homemade fudge never seems to set up completely, try adding 1 teaspoon of cornstarch when you add the sugar. It improves the texture and makes it easier to cut.
FOOD FOR THOUGHT: We have the power to choose how we respond to everything that comes into our life.
