An exciting night here. We have tickets to Disney on Ice which hubby actually bought himself as a birthday present. A nice family out complete with dinner first. It’s gonna be a great night at our house. Our colds seem to be gone, the weather is warming up, yes indeed, a good night it will be! We still have our busy Thursday to get through first though, piano, Aikido, and shopping for tomorrow’s tea party with the neighbors. Tally ho young children for we have stuff to do! Anyways, these muffins I made for our snack this week are awesome. Probably because they have sour cream which I have discovered is THE secret ingredient to the most moist tender delicious muffins ever. Plus they are sugar-free, not the we eat a sugar-free diet, however, I had Agave in the cupboard just begging me to use it up. So I did and have been happily snacking ever since.
Recipe from 750 Best Muffin Recipes
- 1 3/4 cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 egg
- 1/2 cup butter, melted
- 1 cup sour cream
- 2 tsp. grated lime zest
- 3/4 cup agave nectar
1. Mix first four ingredients in large mixing bowl. Make a well in centre.
2. Mix next 5 ingredients in separate bowl. Pour into well in dry bowl. Stir until just mixed.
3. Scoop into well-greased muffin tin. (12 cups). Bake for 20-25 minutes at 350 degrees. Remove from tin.
4. Eat and enjoy!
Tips – serve with Raspberry Jam for an extra special treat.
Here is one great recipe for you. So tasty. I didn’t want to eat the whole thing by myself, and lets be honest I have a lot of self control, but sometimes it is easier to not test yourself. So we each had a big slice and then sent the rest to work with dad. I got texts, I got e-mails. Those boys really liked this cake. Plus, it is super easy and I like that is baked in a loaf pan. The perfect size for a family night when I am not cooking extra for guests.
Thanks to Little Bits of… where I found this hidden gem.
- 3/4 cup unsalted butter, room temperature, plus more for pan
- 2 cups all-purpose flour (spooned and leveled), plus more for pan
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 1 cup plus 2 tablespoons buttermilk, divided
- 1 1/2 cups sweetened shredded coconut, toasted, divided
- 1 cup confectioners’ sugar
1. Place butter in your stand mixer and attach paddle attachment. Add sugar and beat until nice and fluffy. Stop a few times to press down the sides. Add eggs, and vanilla. Beat again.
2. In small bowl combine flour, baking powder and salt. Add half of this mixture to batter. Mix. Add 1/2 cup of the buttermilk. Mix. Repeat this step.
3. Remove bowl from stand mixer and stir in 1 1/4 cups of coconut.
4. Pour batter into greased loaf pan. Bake for 1 hour at 350 degrees. Check with toothpick to make sure middle has cooked through. Cool slightly.
5. Mix remaining 2 Tbsp. buttermilk and confectioners sugar. Pour glaze on top of cake. Top with remaining 1/4 cup of coconut.
6. Cut into slices.
7. Eat and enjoy!
Although I’m a carbolicious loving maniac, I am starting to build up a small repertoire of gluten-free dishes to accommodate guests. When I was perusing my new favorite cookbook 750 Best Muffin Recipes I found this recipe that included ingredients that I had in the house. I did not have to go buy a special kind of flour that would sit in my pantry never to be used again. So I made them. I have found that gluten-free baking tends to be a lot more dense than that which uses regular old all-purpose flour, but still it is nice to be able to make a quick batch of something to serve up for the gluten-free people in my life. These fit the bill.
- 2 cups yellow cornmeal
- 1 tbsp. granulated sugar
- 2 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. baking soda
- 3/4 boiling water
- 1 1/2 cups buttermilk
- 2 eggs
- shortening for muffin cups
1. Pre heat oven to 450 degrees. Grease 12 cup muffin cup tin heavily with shortening. Now that you think you have greased the pan enough add more shortening, and then you should be good.
2. Mix 1 cup of the cornmeal with the boiling water. Let sit for 5-10 minutes. Stir in buttermilk and eggs.
3. In Separate bowl mix together remaining 1 cup of cornmeal with sugar, baking powder, salt and baking soda. Stir into wet ingredients. Mix until just combined. Scoop into muffin tin.
4. Bake for 20 minutes. Immediately remove from pan.
5. Eat and enjoy!
Last night was our annual Oscar bash. Of course we will talk about the food, just give me a moment. I was very surprised that with 10 nominations American Hustle was completely shut out. I actually quite enjoyed that movie. Gravity seemed to do a sweep. Well that was good, actually I did like that movie quite a bit as well. I thought the show was very entertaining, and had a great evening, as I always do when my besties arrive. Of course eating was one of the best parts of the night as well. Our menu included, Devilled Eggs, Taco Dip, Potato Flatbread, this veggie pizza, ice cream cake and of course, wine. I loved how pretty this “pizza” was with all the gorgeous vegetables.
Recipe slightly adapted from What’s Cooking Spring 2008
- 2 pkg. Pillsbury Crescent rolls
- 1 tub (250 g) cream cheese
- 1/2 cup Mayonnaise
- 1 tsp. dill weed
- 1/2 tsp. onion flakes
- 1 cup each chopped sugar snap peas, and halved grape tomatoes
- 1/2 cup each thinly sliced radishes and carrots, and chopped red pepper
- 3 green onions, chopped
1. Ore heat oven to 375 degrees.
2. Spread both rolls of Crescents out on cookie sheet. Press down and seal any holes.
3. Bake for 11 minutes. Cool.
4. Beat together cream cheese, mayo, dill and onion flakes. Spread onto cooled crust.
5. Top with veggies press down slightly.
6. Cut into slices and eat and enjoy!