I created these muffins using the nervous energy I had yesterday, election day. I find elections, and politics in general, very stressful! Creating recipes and cooking is therapeutic for me. Combine that with the fact that I LOVE gingerbread, and you have these moist, delicious muffins.
UPDATE 11/11/12: I made these again but added a little holiday twist this time around. I sprinkled crushed peppermint candy on top before placing muffins in the oven. The combination of peppermint and gingerbread was a real treat!
I’m all about the pumpkin. It’s one of the many things I adore about fall. I love the look of those orange beauties, and the flavor of anything pumpkin. I only wish the pumpkin bread, scones and pumpkin spice lattes at Starbucks were healthy! Oh well, these little treats, along with my Pumpkin Pancakes (see Recipes), and Pumpkin Pie Minis (recipe coming soon) will suffice. They do contain chocolate chips, taking the healthy factor down a notch, but it’s a small amount and just enough to make you feel like you’ve been treated.
I knew I wanted to make some type of noodle/stir-fry dish with a sweet-spicy-savory-tangy sauce, but I wasn’t thrilled about any of the recipes I came across. So, I threw a few things together – paying attention to amounts and making notes in case it worked out and I wanted to share with you, and it worked out! I love it when that happens! Love it even more when I’m not the only one in the house who thinks it’s yummy. For lack of a more creative idea, I’m calling these Asian Noodles. Any configuration of veggies would work, and you could add tofu or tempeh as well for extra protein. To make it super easy, Trader Joe’s sells packages of pre-shredded cabbage and carrots. I’d use two packages of cabbage. Typing this up makes me want to make and eat it again!
