The snow arrived right on schedule, just as promised. I woke up to the sound of my two year old's most excited voice: "It snowed, Mommy. It snooowed!" The kids had to go out and play in it first thing. So we threw snow pants and winter coats over jammies and out they went . . .
I cranked up the oven. It seems that when there's snow outside I have an insatiable need to bake. All winter, my oven is perpetually on. This morning, while the kids played, I baked a batch of our favorite Blueberry Muffins. Very delicious and warm when the kids came in watery-eyed and rosy. I had some left-over Lavender Shortbread cookie dough in the refrigerator waiting to be baked. Those went in next. Then we had to venture out to school . . .
I just had to stop at the park on the way home, and get some pictures of the first snow of the season. Eva was a trooper. All bundled up like a little Eskimo, she toddled along behind me, while we searched for the geese.
We were half frozen and had icicles dangling from our hoods by the time we finally found them. A few quick shots and we headed home for some hot cocoa.
It's amazing how fast the snow can change beautiful Fall into a winter wonderland!
Our Favorite Blueberry Muffins
adapted from The Joy of Cooking
2 cups flour
1 cup frozen wild blueberries
1 Tbsp baking powder
1 tsp lemon zest
1/2 tsp salt
dash of nutmeg
1 cup milk
2/3 cup brown sugar
4 Tbsp melted butter
1 tsp vanilla
Preheat the oven to 400 and grease a 12 cup muffin tin. Mix the first 6 ingredients and set aside. Mix the rest of the ingredients in a large bowl. Add the dry to the wet and mix until just blended. Spoon into the prepared pan and sprinkle the tops with cinnamon sugar. Bake for 15-17 minutes.