Gingerbread Mini Muffins

I hinted to these bad boys yesterday. This was one of those "I saw it on pinterest and was immediately in my kitchen" kind of things. The recipe, coming from a pinch of yum, makes these as mini donuts. (I altered slightly, due to my lack absence of allspice.) Well, with a big sigh I say that I don't own a mini donut pan. And since making these, I have toiled with the thought of getting one. Even making up-in my head-a pro con list as to why or why not.

PRO: I love donuts.
CON: Its money that could be spent on something else used far more often.
PRO: I love mini donuts!
CON: Having a pan of this sort would cause me to want to use it to get my money's worth...thusly consuming far too many donuts.
PRO: They are baked donuts, so so much better than fried.
CON: They are still donuts.

So you see...its really just a toss up. But so far I've held out. Hence these guys became mini muffins instead. And really...still tasted awesome. All the steps were still the same and I, I mean we, got to enjoy a fun treat!

INGREDIENTS:
1 cup flour
3/4 teas baking powder
1/4 teas baking soda
1 teas cinnamon
1 teas ginger
1/2 teas ground cloves
1/4 teas salt
1/2 cup brown sugar, dived
1 egg
1/4 cup applesauce
2 tbls maple syrup
3 tbls milk, divided
4 tbls butter, divided
1/2 cup powdered sugar

*Mix flour, baking powder, baking soda, cinnamon, ginger, cloves, salt and 1/4 cup of the brown sugar. Mix in egg, applesauce, syrup, 1 tbls milk, and 2 tbls of the butter.
*Transfer batter to a ziplock bag and cut the corner off. Pipe into an already (cooking) sprayed pan filling each space 1/2 full.
*Bake at 350 for 7-8 minutes. Immediately remove from pan onto cooling rack.
*In a small saucepan over medium heat, melt 2 tbls butter and 1/4 cup brown sugar. Let boil for 2 minutes then add 1 tbls of milk and bring back to a boil. Add the powdered sugar. If needed thin out with remaining milk.
*Turn down heat to low to keep glaze going. Dip each and let set.
*Enjoy/try not to eat all of them right away.

Spicy Thai Noodles

Have I ever told you my favorite place in the whole world is Thailand? Cause it is. I've had the privilege of being all over the country(and it's neighbors). Thai food ranks as one of my favorite types...ever. It seems its in a three way tie with Chinese and Mexican. I think it boils down to my love of spicy food. Anyways, I have only dabbled in a few thai dishes. Most of them being complex in flavor and/or preparation. This, well its got all the flavor but is a pretty easy dish to make. Which is a winning combo in my book. We gobbled this stuff up in no time. 

Kitchen tid-bit: Ginger is something I find myself using more and more, but I can go a week or two without sometimes. Which can make for having to throw away shriveled up ginger fingers and having to buy new ones when you find yourself craving say...gingerbread mini muffins with a brown sugar glaze? (COMING SOON!!) Here's what ya do. Buy a good chunk of ginger. Peel and freeze! Then whenever you need some pull it out and grate it! Easy peasy! 

INGREDIENTS:

1 pkg of whole wheat spaghetti 

1 head of broccoli, chopped

1 red bell pepper, chopped

3/4 cup peanut butter

1/3 cup water

1 tbls brown sugar

3 tbls low sodium soy sauce, divided

1 tbls rice vinegar

1 tbls sesame oil

4 cloves garlic, minced

1 tsp ginger, minced or grated

1 tbls crushed red pepper flakes

*Prepare the pasta as directed, drain and set aside back in stock pot.

*While pasta is cooking, mix together peanut butter, water, sugar, soy, and vinegar and aside.

*Heat sesame oil in a large skillet over medium-high heat. Add broccoli and cook for 5-6 minutes. Add in 1 tbls of soy sauce as well as bell pepper, garlic, ginger, and red pepper flakes. You can also add in a bit more water if needed. Cook until veggies are tender, another few minutes. Remove from heat.

*Place the pot with noodles back onto a medium heat. Pour in peanut sauce and the cooked veggies. Stir to coat and cook until everything is hot. 

*Enjoy!