A few happy Things I Love on this first Thursday of August…
A game I never mind playing! Pengoloo is a memory game made of hysterical little penguins and their colored eggs. The game is easy to understand, fun, and fast! It is loved by all three of my kids. And we’ve given it as a birthday present in the past and it has been well-received. Only negative? The eggs are a choking hazard so stick to playing with kids who are 3+.
Pumpkin Muffins (recipe adapted from Smitten Kitchen)
I do admit that I am usually anti pumpkin food stuffs. And it isn’t fall. But these are easy (one bowl!) and tasty. My kids adore them (because, really, like most muffins, they are basically cake). Smitten Kitchen is brilliant – I’ve loved every recipe I’ve tried (except the gingerbread, but I think that was more about me and less about the recipe, but I digress…)
Make these muffins. I cut the sugar down to 1 cup, and eyeball the pumpkin amount. I also eyeball the spices. And the muffins are always great. The recipe is really forgiving. I’m going to try making them with a 50/50 white/whole wheat flour mix in the next few days. I bet they’ll still be great. Added bonus? These keep beautifully for a few days, unlike some muffins with fruit in them that get soggy on day 2.
- 1/3 cup vegetable oil
- 2 large eggs
- 1 cup sugar
- 1 1/3 cup canned pumpkin (not pumpkin pie filling)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice (I usually just use cinnamon, nutmeg and ginger)
- cinnamon sugar
- Preheat oven to 325 and put muffin tins in a 12-muffin pan.
- Whisk together the first 4 ingredients.
- Add all remaining ingredients except the cinnamon sugar and whisk ingredients together.
- Fill muffin cups 3/4 of the way full.
- Sprinkle with cinnamon sugar.
- Bake for 25-30 minutes (mine are always done at 25).
Enjoy these August days – eat as much ice cream as possible and run in those sprinklers – it’ll be back to school soon enough!