Welcome to the home of BIZZY people where cooking is fun, quick, easy and delicious. Over the years, my taste in food has changed, as have my recipes. This blog will chronicle the changes I continue to make, as I face challenges in healthier eating and in new methods of cooking.
Apple Pecan Muffins CEiMB
Craving Ellie in My Belly-CEiMB
Joanne of Apple Crumbles chose these delicious muffins for us to bake.
I was thrilled when I saw that we were baking Apple Pecan Muffins, this week, in CEiMB because these are a favorite of my husband's. Muffins are quick and easy to make and these were healthy, using applesauce and only 1/4 cup Canola oil. Everything said, "good" about his recipe.
I had all my ingredients out except for the pecans and was raring to go. Alas, the pecans had disappeared. I keep my packages of nuts in one place and that is one food item, I do not have difficulty locating. Normally, it is sitting on the nut shelf but not today. There were walnuts, almonds, pistachios and cashews along side of pine nuts and several different dried fruits. There were ground nuts, chopped nuts and whole nuts. There was even coconut. The only item missing was my container of pecans.
One thing, I was sure of, was this was not a crisis situation. As much as we love pecans, the muffins were changing a bit and that is why you see Apple Walnut Muffins. I have had both pecan muffins and walnut muffins and both are winners. With apples along side of those nuts, we were going to be happy, no matter what.
Oops! Forgot to Top with Nuts and Sugar
As you can see in this photo, I made the topping and forgot to put it on the muffins. I ended up, adding it to a cake batter for another recipe.
Thankfully, that is what happened. We ended up with delicious, slightly sweet, fresh warm muffins.
As predicted, these were a success and hopefully will be baked many times, in the coming years and maybe, even with pecans, next time. Thanks to Joanna for a great pick and to Ellie for yet another wonderful recipe. You can find this recipe on Joanna's site, Apple Crumbles. I have not seen it yet but I am betting on beautiful muffins. Joanne makes fabulous dishes and takes photos worthy of her cooking and baking. You can find out for yourself by stopping by and saying, "Hello."
This week, I selected this recipe for EwE but I unfortunately did not post it in time for our weekly Thursday cooking. Better late than never definitely is proven because this turned out to be a fantastic side dish. The noodle with caramelized onions, garlic, parsley and caraway seeds blended together for the right flavor and the right crunch.
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine.
Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human.
My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame this c…
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group. It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124. I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular. My toddler granddaughter even liked it. Must have been the hot sauce.
I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our Wednesday with Donna Hay site.