Monday, July 30, 2007

Blueberry-Coconut-Macadamia Muffins

Noelie sent me the link for these. I thought I would put them up because I have no idea how long MSN keeps their recipes up.

  • 1/4 cup unsweetened coconut
  • 2 tablespoons plus 3/4 cup all-purpose flour
  • 2 tablespoons plus 1/2 cup brown sugar
  • 5 tablespoons chopped macadamia nuts
  • 2 tablespoons canola oil
  • 1 cup whole-wheat pastry flour (see Source) or whole-wheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 large egg
  • 1 large egg white
  • 3/4 cup nonfat buttermilk
  • 2 tablespoons butter
  • 1/2 teaspoon coconut or vanilla extract
  • 1 1/2 cups fresh or frozen (not thawed) blueberries

  • Preheat oven to 400and#176; F. Coat a 12-cup muffin pan with cooking spray.
  • Combine coconut, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar and 2 tablespoons macadamia nuts in a small bowl. Drizzle with 1 tablespoon oil; stir to combine. Set aside.
  • Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda, salt and cinnamon in a medium bowl. Whisk the remaining 1/2 cup brown sugar, the remaining 1 tablespoon oil, egg, egg white, buttermilk, butter and coconut (or vanilla) extract in a medium bowl until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add blueberries and the remaining 3 tablespoons nuts; stir just to combine. Divide the batter among the prepared muffin cups. Sprinkle with the reserved coconut topping and gently press into the batter.
  • Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, about 20 minutes. Let cool in the pan for 10 minutes, then remove from the pan and let cool on a wire rack at least 5 minutes more before serving.

Monday, July 2, 2007

Peanut Butter Butterscotch Squares

peanut butter butterscotch squares.
1/4 cup butter
3/4 peanut butter
12 oz butterscotch chips
dash of salt
Melt together until smooth (I do this over a double boiler, but it works well in a microwave)
1/2 cup icing sugar(powdered sugar for Americans!)
When stirred together, add 2 cups miniature colored marshmallows. You don't want these to melt so if you can slightly cool the mixture first they will not melt.
spread in a 8x8 buttered pan and chill. Cut into small squares. Kids are guaranteed to gobble these up!

Chelsea's Cream Cheese Rollups

1 box cream cheese softened
4 green onions cut
1/2 can green chilis chopped
1/2 can chopped olives
handful of colby jack cheese
a little taco seasoning

Mix together, spread on any kind burrito size tortilla (spinach are good)
rollup and put in fridge for a least 1/2 hour before serving, cut up and serve with salsa