My Ben

This evening, Ben and I went with the kids to Costco. I thought it would be nice to look around and have Ben with me to help. Unfortunately, everyone and their mother was at Costco at the same time. Ben, being the patient person he is, manuevered the cart through the people (who were stopped at every sample table, blocking the isles). His frustration grew as I went through my shopping list. As I was checking out, he went to use the restroom. While he was there, a 3 year old (with his father) was also there. The 3 year old looked at Ben and then said to his father, "He looks Angry!" Too funny. What a very perceptive 3 year old. We had a good laugh.

Orange Marmalade Muffin

My sister-in-law, Chrissie, gave me the Pioneer Woman Cooks Cookbook. I have loved what I have tried so far. These muffins were very yummy! I think I would also like them without the glaze and with cranberries in them. The kids loved them and the batter tasted like cake batter! Yum.

Ingredients
■2 sticks Salted Butter, Softened
■1 cup White Sugar
■2 cups Flour
■2 whole Eggs
■1 cup Buttermilk
■1 teaspoon Baking Soda
■2 whole Oranges, Juiced And Zested
■1 cup Brown Sugar (lightly Packed)
Preparation Instructions
Cream together butter and white sugar in a mixing bowl. Add eggs, beat well, and mix in flour. Dissolve baking soda into buttermilk, then add to the rest of the batter along with the zest from both oranges. Mix well.

Grease and flour mini muffin pans (or spray with nonstick spray with flour). Fill cups 2/3 full. (This recipe yields 36 mini-muffins, or 3 tins.)

Bake at 375ºF for 12 to 17 minutes (or 20 to 25 minutes for regular-sized muffins), or until lightly browned.

In a separate bowl, combine brown sugar and juice from the freshly zested oranges. You should have about ½ cup. Mix well. Drizzle this glaze over the warm muffins. Remove muffins from the pan while still warm.

Note: If you don’t have buttermilk, add 1 tablespoon white vinegar to just under 1 cup of milk.