Friday, December 11, 2015
Friday, May 29, 2015
More muffins today. These muffins are moist, chewy and full of lots of great veggies, grains and fruits! I love a great muffin, especially when it is full of fiber and great nutrients.
Healthy Morning Muffins
- 2 cups old-fashioned rolled oats, divided
- 2 1/2 cups all-purpose flour (spooned and leveled)
- 1 cup packed dark brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- 1 1/2 teaspoons coarse salt
- 1 cup golden raisins
- 6 tablespoons extra-virgin olive oil
- 2 large eggs
- 2/3 cup skim milk
- 3 cups shredded carrots (about 8 carrots)
- 2 medium ripe bananas, mashed
Preheat oven to 400 degrees. Line a 12-cup muffin pan with 10 paper liners.
In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps. Stir in 1 3/4 cups oats and raisins. Add oil, eggs, milk, carrots, and banana, and stir until blended, being careful to not overmix.
Fill each muffin cup with 3/4 cup batter. Sprinkle remaining 1/4 cup oats over muffins. Bake until a toothpick inserted in center of muffin comes out clean, about 25 minutes. Serve muffins warm or at room temperature.
These muffins can be found on the Martha Stewart website. She made them in larger muffin cups. I got 12 generous muffins in a normal sized muffin tin from this batter.
We liked them so much that I made more mini muffins the next day from this recipe. Some to eat and some to share to make more friends!!
You KNOW who you are!!
Spent time at the Splash Pad this week with my favorite little man while his mommy and sister were at swimming lessons. We managed to find a few minutes without rain and some beautiful sunshine!!
Thursday, May 21, 2015
I designed the layout, colors and quilting on this quilt. I quilted it on my sit-down Tin Lizzie. I tried to make it look like an older quilt I had seen many years ago. I think I did it!! It has the soft look and feel of a much loved quilt. Just what I wanted.
I love the pinks and greens of the 1930's. That is why I chose them to sash and bind the quilt.
Monday, May 18, 2015
The weather this spring has been stormy and cool here in Oklahoma. I spent an hour in the closet Saturday night while the tornado sirens blarred and we had another round of violent storms and wind. Thank goodness no Tornado in my hood!! I am ready for this to be over this year. I want to move on to picnics, ourdoor dining and summer!! Today we did go to the zoo for a little picnic and fun with the grands.
Here Ella and I are imitating the Mayans in the Amazon exhibit.
We HAD to ride the camel. Sassy was her name!!! Ella and I ride camels anytime we get the chance.
I love simple, fresh food that takes little or no time to prepare....Don't we all?? I made this dish after work one night last week. I started with the shrimp and used what I had in the fridg to finish this recipe. It turned out looking and tasting great.
Fresh Veggie and Shrimp Pasta
1 pound extra large shrimp, cleaned and deveined
2 Tbsp olive oil
1 Tbsp butter
3 cloves garlic, minced
8 ounces sliced white mushrooms
1 cup grape tomatoes, sliced in half ( I used heirloom tomatoes I had gotten at Sam's)
1 Tbsp Lemon zest
Juice of one lemon
1 cup dry white wine
12 ounces fresh linguine pasta
Pasta cooking liquid as needed
1/2 cup chopped fresh parsley
Parmesan cheese to taste
1. Heat large skillet with olive oil and butter. Meanwhile place large pasta pot filled with water on stove. Salt water and heat to a boil.
2. Add garlic and shrimp. Cook for 2-3 minutes until shrimp is pink and firm. Do not overcook. Shrimp will be added at the end and continue to cook.
3. Remove shrimp to a warm platter. Then add the mushrooms to the pan. Saute until mushrooms are cooked, (about 5 minutes)
4. Add tomatoes and cook 3 minutes or until the tomatoes are warm all the way through and are beginning to break down.
5. Add lemon zest and juices to the pan and deglaze with 1 cup dry white wine.
6. Add fresh pasta to boiling water and cook for 2-3 minutes or according to the package directions.
7. Return shrimp to the pan with the veggie mixture. Add the cooked pasta to the skillet and toss. Add pasta water to the pan if needed to thin the sauce.
8. Sprinkle with chopped fresh parsley and parmesan cheese if desired. (There is this whole thing about cheese with seafood pasta. Personally I like it so I added it!! )
Serve immediately with a fresh green salad and crusty, warm bread.
Simple and fresh!! Great for a cool spring evening!! Al fresco dining is the best this time of year in OK!! A glass of wine, the smell of pinon wood from the Chiminea.....Life is good!!
Bon Appetite!! Try this one and let me know how much you enjoy it!!
Wednesday, May 13, 2015
OH...Do you Know
the Muffin Man!
So after work one night this week I was flipping through my DVR list and stopped at an episode of Martha Bakes. It was all about muffins. Sounded good so I continued to watch as Martha made about 5 different types of muffins. She explained that Muffin Men would sell their wares in the street of England years ago for tea time. Who knew there really was a Muffin Man or maybe a Woman because we know that behind every good man there is a better woman! LOL
While watching Martha I fell in love with these "tulip cups". Immediately I googled it and found several sites which explain how to make your own out of parchment paper. You can find an easy tutorial here.
I proceeded to make the muffin liners and they worked beautifully. I love the finished product both in taste and appearance. I used both parchment paper and a waxed white paper used to wrap food. I tested both 5 inch squares and 6 inch square. Both worked....it's mainly a matter of personal preference.
When filling the cups I placed the batter into a heavy ziplock bag and snipped the end. Then I squeezed just the right amount into each cup. It allowed me to get the batter deep into the cup without getting the tulip edges messy.
That was a real timesaver. I filled the cups to the top of the pan which allowed them to fill the "tulip" top of the cup when they baked.
I got 12 large muffins and 6 mini muffins from the recipe. The muffins filled the cups beautifully. Martha only gets 6 muffins because she is using a giant muffin tin.
These muffins looked and tasted like they just came out of a French bakery. Trust me after my trip to France last year I know these things!!
Remove from the pan and allow to cool. The papers easily separate from the muffins.
So how do they taste??? The answer to the question is DELICIOUS!! They are moist, flavorful, full of sweetness from the raisins and molasses and full of texture. These could become my morning routine!!
Good morning beautiful! Don't you think it kinda looks like that sunflower on the plate? Now all I need to go with this tasty treat is a little soft butter and a cup of hot tea. Who needs the Muffin Man when you can make these at home!!
Hope you enjoy them as much as I did!! Let me know if you try them!
Monday, May 11, 2015
I especially loved making the swirl roses that I used to decorate the cookies.
I used several blogs for inspiration but my favorite was The Sweet Adventures of Sugarbelle. She has great tutorials and so much creativity. You can find her here.
These cookies were made with my favorite sugar cookie recipe. You can find it here. I used Royal Icing, piped and flooded, then decorated with royal icing swirl roses and Wilton Pearls.
I was pretty happy for my first attempt at a "Fancy" cookie!! Who know's what will be next??? I can feel the creative juices churning in my head....or is that a headache from all my seasonal allergies coming on (LOL)!!!
Sunday, May 10, 2015
Back on the Blogging Grid....Again!!
This pretty little Lemon Poppyseed pound cake can be found on the Betty Crocker website It uses a cake mix. Easy, moist and can be baked in so many different shapes.
Here it is baked as a small (1/4 bundt) cake. I LOVE this pan. I filled the interior with fresh berries. Beautiful and so tasty!!