Christmas Preview, Perfect Pumpkin Recipe and Zoe Update

     I didn't really have any pictures to show of my current tabletops. I actually took down all of the fall pumpkins and "orangey" things on Sunday. I know it isn't even Thanksgiving yet, but as much as I love fall...I have a low tolerance for fall decorations. I enjoy them for a short period of time and I wanted some empty spaces before the holiday decorations go up. 

     This year is going to pose some interesting problems for us with decorating. Zoe is now 9 weeks old and everything is a chew toy to her. It dawned on me that we won't be able to have a tree that sits on the floor and certainly no presents within reach of those sharp puppy teeth. What to do, what to do? People say it is like having a new baby, it is worse. A baby this age stays where you put them! 

     I was lucky enough to find a silver tree at an auction. It looks like the old aluminum tree my grandmother had, but it isn't that old I'm sure. It isn't as tall of a tree as we are used to, so I think I can put it up on a table.

     I knew that I could go many directions using a silver tree and the ideas have been spinning in my head. Black and silver, gold and silver, deep purple? I'm showing you a few pictures of what I decided on. 

I won't decorate until after Thanksgiving. Hopefully, I can

make this pretty and "puppy safe" at the same time!

Pumpkin Cream Cheese Muffins

The recipe for these perfect muffins isn't mine. When I saw them posted by Monica @ Lick the Bowl Good, I knew I had to make them. You can find the recipe here.

    

     I will confess that when I got to the part in Monica's recipe that said to shape the cream cheese filling into a roll and chill it for 2 hours, I thought...nope, want them now! So, hers are much more perfect looking than mine. I simple put a blob of the cream cheese on top of the first half of the batter in the cup and topped with more batter (see below).

     I actually forgot to take a picture of the inside of the muffin until about 2 days after I made them. They were much prettier fresh from the oven. The picture will give you an idea of how my filling isn't as perfectly centered as Monica's. However, they tasted fantastic. I will be making these again!

     Zoe is growing. She had her first puppy checkup and weighed 4 pounds. She has figured out what to do outside (although on occasion she still does it inside). She slept through the night last night with no accidents! This is a big deal! I do seem to work my day around her right now, but I expected that. We still can't get her to stop chasing Nike. Nike is interested in her, from a distance. She doesn't like to be crashed into and jumped on, so we are really hoping that eventually we will be able to have them both free in the house without watching every second.

I am joining Yvonne @ StoneGable for On the Menu Monday 

(a little late)

Marty @ A Stroll Thru Life for Table Top Tuesday and

Kim @ Savvy Southern Style for Wow Us Wednesdays

Please visit our hostesses!

What Should I Do With These Bananas? Foodie Friday

     It is Foodie Friday and our hostess Michael @ Designs by Gollum is once again showcasing some of the best recipes you will ever see. Make sure to visit the other bloggers, but eat something first! It is sort of like grocery shopping, you don't want to go when you are hungry.

I don't know about you, but no matter how many bananas we buy, we always end up with at least 2 or 3 that are too ripe to eat. When that happens, I make this banana bread recipe. I can do it all in one bowl, very quickly and it always turns out great. The house will smell wonderful, your family will love you and you will only have a couple of items to clean up.

Ingredients:

2 or 3 very ripe bananas

1/3 cup vegetable oil

2/3 cup sugar

1 or 2 eggs (I generally use 2)

1 3/4 cup all purpose flour

2 1/4 tsp. baking powder

optional additions: approx. 1/2 cup nuts, dried fruit, chocolate chips, raisins...whatever you happen to have on hand.

Preheat the oven to 350 degrees.

Grease a standard size loaf pan

Mom hint: When I grease a pan for dessert breads or cakes, I spray them with Pam (or you can use a little butter) and add enough sugar to coat the entire pan. Shake out the excess. The sugar melts into the bread but also makes the removal from the pan very easy. It doesn't leave that ugly residue you get if you grease and flour a pan.

In a large bowl, mash the bananas with a fork. Add the oil, sugar and eggs and blend well using a wisk or a spatula.

Stir in the flour and baking powder and mix well. Stir in your optional ingredients if you want them. I like nuts in my banana bread, so on this day I used walnuts.

Pour the batter into your prepared pan. Bake for 1 hour (you might check it at about 50 minutes with a toothpick in the middle, some ovens are very hot and cook faster). Allow to cool for a few minutes before removing from pan. Take a knife around all of the edges first, then slowly flip the bread out of the pan. Cool and slice. Enjoy!