Candied Pecans

If you've ever had the Sahalie Snacks at Costco, the candied pecans are da bomb. I tried replicating them the other day for a salad and it worked fine.

Heat a little butter and olive oil (I typically shoot for about a tablespoon of each); toss in maybe a cup of halved or chopped pecans. Once the nuts have heated through (a couple of minutes), add a few tablespoons of brown sugar until it goes syrupy (bubbles a bit), a pinch or two of sea salt, cracked black pepper (to taste), and last, as it comes off the heat, some orange or lemon zest. Once it cools down to room temperature, it should harden up. Makes a great snack or mix in for a salad.

Pumpkin Muffins

My friend made these for me after I had James. They are the *best ever* starving nursing mother midnight snack. I was craving them the other day and thought I'd post them here for all to enjoy.

Leanne's Pumpkin Muffins

4 Eggs
1 Cup Sugar
1 1/2 cups Oil
14 Oz Can pumpkin Puree (I used a 15 ouncer...no big deal though)
2 cups all purpose flour
1 cup whole wheat flour
1/4 cup wheat germ (I used 7 grain cereal)
1/4 cup oat bran (I used wheat bran)
1 tbsp cinnamon
2 tsp baking soda
1 tsp salt
2 tsp baking powder
1/2 raisins (craisins are good too)
1/2 cup chopped pecans or walnuts
1/2 cup rolled oats for topping (I didn't make the topping)

-Preheat oven to 350 degrees
-In a small bowl, beat eggs, sugar, oil, and pumpkin until well mixed
-In a large bowl combine remaining ingredients, except rolled oats for topping
-Make a well in the middle of dry ingredients
-Pour liquid mixture into dry ingredients, stir to moisten
-Fill 24 greased or paper-lined muffin cups to the top. Sprinkle with rolled oats
-Bake for 20 minutes or until toothpick comes out clean

Yield: 24 large muffins

Variations:

-1/2 cup rolled oats may be substituted for the 1/4 cup wheat germ and the 1/4 cup oat bran
-1/2 cup applesauce may be substituted for 1/2 cup of the oil
-1 cup of all-purpose flour may be substituted for 1 cup of whole-wheat flour