Here is a delicious recipe you may want to try. But first, exciting news on the adoption front. This week we received a vital document in the mail from China. It's called the Letter Seeking Confirmation from Adopter, commonly referred to in China adoption parlance as the LOA (letter of acceptance).
So, basically, China has reviewed our carefully assembled dossier and has determined that we are a suitable family for our little Beijing boy! In order to begin the final steps to bring him home, we had to John Hancock and return this document.
The slightly amusing element in this is that there are two check boxes from which to choose: yes, we want to adopt him. Or, no, we don't want to adopt him.
Seriously? After all this?
Just in case you wonder which one we chose, rest assured, we accepted him!
I spent the better part of a day filling out more paperwork, most of which goes to Homeland Security so we can receive our final U.S. approval of the adoption. They needed a copy of this signed LOA in order to start processing Caleb's American visa!! I loved filling in his name on all the forms, with us named as his parents. Pure joy!!
Of course, his adoption won't be final until we're in China, but it is certainly starting to feel more real now. It is our prayer that we are on a plane winging our way to China in less than three months.
OK, now on to the muffins. These gems are just delicious. When I saw the words 'yogurt' and 'streusel', I knew I had a winner. You see, I like to make my own yogurt, so there's plenty on hand at any given time. And really, what doesn't taste great with sweet, buttery, pecan topping....I want to know?
And last but not least, I knew it would be fun to mix them up in my "new" vintage Pyrex bowls, a gift from my generous friends, Roy and Lori. They have such good taste in gifts! Thanks, y'all!
First, gather the ingredients for the streusel: melted butter, brown sugar, chopped pecans, and cinnamon.
Put your eager helper right on mixing that up!
Then prepare the dry ingredients and the liquid ingredients in separate bowls. How convenient to have three adorable bowl to mix everything in.
At this point, mix the wet and dry ingredients, just until it is all moistened. Load the muffin tins with batter and pile on the streusel topping. I found that this recipe made very large muffins, so I had to use two extra cups from another pan, for a total of 14 large muffins. Also, the topping makes a generous plenty, so no need to skimp.
Yogurt Streusel Muffins
- 2/3 cup pecans, chopped
- 1/3 cup packed light brown sugar
- 1/2 teaspoons cinnamon
- 2 tablespoons melted butter
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 4 tablespoon (1/2 stick) butter, melted and cooled
- 2/3 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup plain yogurt
Make muffins: Preheat oven to 375 degrees. Spray muffin tin with Pam, or line with paper cups. In a bowl, whisk flour, baking powder, baking soda, cinnamon, and salt. In a large bowl, whisk butter, sugar, eggs, vanilla and yogurt. Stir flour mixture into yogurt mixture until just combined.
Divide batter among muffin cups. Scatter streusel topping over each cup and press lightly on crumbs to help them adhere to batter. Bake until tops are golden, 15-17 minutes. Let cool.
Best enjoyed with someone you love.
Stay warm this weekend!
Stay warm this weekend!