Remember a while back I said we were working on a big surprise. Well, here they are. We have baby chicks!!!!! Aren’t they sooo cute? The girls and I are so excited. Hubby is a little more reserved but we know he’ll come around. Our friends, the Horns, gave us the red ones. The others came from Tractor Supply. We got them Saturday. They spent the weekend inside as it was extremely cold here. We moved them out to their coop yesterday. We pulled a quilt down over the roost and put a light inside so they stayed nice and warm. I will be posting more pictures all along to let you all know of their progress.
It is a little warmer here today. At least no snow or ice. Hopefully, we will be able to hang clothes outside to dry. Today is supposed to be our warmest day of the week. Colder with rain for the remainder. Oh well, this is the last week of March. In April, things start warming up more. We will be doing school as usual today, with breaks to go check on the chicks. The girls have already been out once this morning. They want them to be used to them and not be afraid.
I made a new recipe yesterday for pumpkin muffins. They turned out pretty good. The recipe I used is:
Original Recipe Yield 1 dozen muffins
Ingredients
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 2/3 cup brown sugar, firmly packed
- 1/3 cup white sugar
- 1/4 cup canola oil
- 1/2 cup applesauce
- 1/2 cup canned pumpkin
- 1/3 cup buttermilk
- 2 eggs, slightly beaten
- 1/4 cup golden raisins (optional)
- 1/4 cup chopped pecans (optional)
Directions
- Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line the cups with paper muffin liners.
- Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside. Combine the brown sugar, white sugar, oil, applesauce, pumpkin, buttermilk, and beaten eggs and mix until well blended. Pour the pumpkin mixture into the dry ingredients and stir until combined. Fold in the raisins and pecans, if desired.
- Divide the batter evenly in the prepared muffin pan. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffin pan on a wire rack for 5 minutes before removing the muffins from the pan.
Footnotes
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If you don’t have buttermilk on hand, add 1 teaspoon vinegar or lemon juice to 1/3 cup milk; let stand for 5 minutes before using in the recipe.
I got this recipe from www.allrecipes.com It is definitely worth making again (in my opinion). Enjoy your day and God bless.
Merry Heart Crafts 