morning-glory-muffins
http://paleocomfortfoods.com/recipes/morning-glory-muffins/
Mary Lou
Ingredients:
2 1/2 cups almond flour
1 tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
2 cups carrots, peeled and grated
1 large apple, peeled, cored and grated
1 cup shredded coconut
1 cup raisins
3 large eggs
2 tablespoons honey (optional)
1/2 cup coconut or olive oil
1 teaspoon vanilla
Directions
1. Preheat oven to 350 degrees F and grease a standard-sized muffin pan.
2. Combine almond flour, cinnamon, baking soda and salt in a large bowl. Add carrot, apple, coconut and raisins and combine well.
3. In a separate bowl, whisk eggs, honey, oil and vanilla extract together.
4. Pour the wet mixture over the dry ingredients and mix very well. The batter will be very thick.
5. Spoon the batter out into muffin pan and place on upper or middle rack of your oven for 40-50 minutes.
6. When a toothpick inserted into the top of a muffin comes out clean, the muffins are done.
7. Cool muffins in the pan for 8-10 minutes and then remove to a rack to finish cooling.
**If you are looking for variety, sub out currants or chopped dates for the raisins. You can also add a little orange zest to give them a bit more citrus flavor.
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Sunday, October 13, 2013
Perfect Potato Soup
Perfect Potato Soup
Pioneer WomanPrep Time Cook Time |
Servings 12 | Difficulty Easy |
Ingredients
- 6 slices Thin Bacon, Cut Into 1-inch Pieces
- 1 whole Medium Onion, Diced
- 3 whole Carrots, Scrubbed Clean And Diced
- 3 stalks Celery, Diced
- 6 whole Small Russet Potatoes, Peeled And Diced
- 8 cups Low Sodium Chicken Or Vegetable Broth
- 3 Tablespoons All-purpose Flour
- 1 cup Milk
- ½ cups Heavy Cream
- ½ teaspoons Salt, More To Taste
- Black Pepper To Taste
- ½ teaspoons Cajun Spice Mix
- 1 teaspoon Minced Fresh Parsley
- 1 cup Grated Cheese Of Your Choice
Preparation Instructions
Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.Return the hot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice.
Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.
Remove half to 2/3 the soup and blend in a blender/food process until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream, then stir in parsley, reserving a little for garnish.
Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.
Snickerdoodles
Snickerdoodles
1
½ tsp. ground cinnamon
3
Tbsp. sugar
4oz
fat-free Cool Whip
2
egg whites
1
(18.25 oz) box white cake mix, dry
1
Tbsp cream of tartar
2
Tbsp flour
Preheat
the oven to 350 degrees
Spray
three cookie sheets with nonfat cooking spray.
In a small bowl mix together the cinnamon and sugar. In a large mixing bowl combine Cool Whip, egg
whites, cake mix, cream of tartar and flour.
The dough will be stiff, but still sticky to the touch. Spray your hands with nonfat cooking spray
and roll 1 rounded teaspoon of dough at a time in your hands to form a
ball. Roll the ball in the
cinnamon-sugar mixture and place on the prepared baking sheets. Bake for 7 minutes.
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