Blog Candy Giveaway!!!

UPDATE:   The Winner of the Blog Candy is Kym Weber!  Congratulations Kym; please contact me at:  annfran9093@yahoo.com so I can get your package to you.  :)


Hi Everyone!!!  In celebration of the Outlawz 1000 Member Party, I'm giving away some blog candy!  One lucky winner will receive a Gilli Cozy rubber stamp, a 36-page BoBunny, 6" X 6" Midnight Frost paper pad, and a 36-page BoBunny, 6" X 6" pad from Ad Lib Collection.  Here's a pic for you:

To be eligible for a chance to win, you must post a comment here naming your favorite Gilli Stamp from the Summer 2011 Collection.  You can find the collection here!   I will draw the name of one lucky winner on October 10 so be sure to check back here by 11:00 pm (est) to see if you're the winner.  That's all you have to do to be eligible, so easy!

In celebration of Autumn, I'm posting a recipe for pumpkin muffins that I made last week.  They turned out very yummy despite the fact that I didn't follow the recipe.  So I'll give you the recipe I was following, but I'm changing mine to read:  add a 15 oz. can of solid-pack pumpkin because this is how much I put in accidently, and I liked how moist they turned out.  :)  Here's the recipe:


RECIPE FOR PUMPKIN MUFFINS
From Gourmet November 2006
Adapted from the American Club
Makes 1 dozen
Active time: 15 min.
Start to finish: 1 hour
INGREDIENTS:
1 ½  cups all-purpose flour
1 tsp baking powder
1 cup canned solid-pack pumpkin (from a 15-oz can)
1/3 cup vegetable oil
2 large eggs
1 tsp pumpkin-pie spice
1 ¼  cups plus 1 Tbsp sugar
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
Equipment: 12 foil or paper muffin liners; a muffin pan with 12 (1/2-cup) muffin cups
DIRECTIONS:
Put oven rack in middle position and preheat oven to 350F. Put liners in muffin cups.
Whisk together flour and baking powder in a small bowl.
Whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1 ¼  cups sugar, 1 tsp. cinnamon, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.
Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
Divide batter among muffin cups (each should be about 3/4 full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wooden pick or skewer inserted into center of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

Thanks so much for stopping by and be sure to leave a comment mentioning your favorite Gilli stamp for a chance to win!