2-3 tablespoons dry ranch seasoning (depends on your taste, I LOVE ranch)
3 tablespoons butter
Thaw the cauliflower and broccoli. Preheat oven to 350. I like my veggies softer so I steam them in the microwave for about 5 minutes first (just place them in a bowl with a little water and cover, then microwave). Place butter in the bottom of a 9×13 baking pan and let melt in oven. Place the vegetables in the baking dish and sprinkle with the ranch seasoning. Cover with the cheese and bake 10-15 minute or until the cheese is completely melted. Very easy, simple and a good way to flavor the veggies for my low carbers out there.
2 cups flour (almond flour)
2 tbsp ground flaxseed
2 tsp baking powder
1 tsp baking soda
½ tsp salt
¼ tsp nutmeg
½ tsp cinnamon
½ cup cane sugar/brown sugar
½ cup unsweetened applesauce
1 cup unsweetened almond breeze (cow’s milk is fine)
1 tsp vanilla extract
Cinnamon sugar mix:
2 tbsp sugar (cane/white/brown all work)
½ tsp cinnamon
Preheat 355 F.
You can use silicone or paper liners; or grease a 12 muffin pan.
In a large bowl combine flour, flaxseed, baking powder, baking soda, salt, nutmeg, and cinnamon. In medium bowl combine sugar, applesauce, milk, vanilla. Pour wet ingredients into dry ingredients and mix until combined. Pour muffin mix into liners until they are around ¾ full. Sprinkle cinnamon sugar mix over the top of the muffins.
Bake for 20-25 minutes or until skewer removes clean.
For the GF – you can use gluten free flour mix or pancake mix.
For regular muffins – use plain flour or whole-wheat.
Note: the mix is very thick. I spooned into the liners. If using paper, I recommend spraying with non-stick spray. Next time I will add cinnamon/sugar mixture to the bottom of the liner, add mix, then sprinkle sugar mix on top too.
“I have always believed, and I still believe, that whatever good or bad fortune may come our way we can always give it meaning and transform it into something of value.”
― Hermann Hesse
This week’s challenge is to write a story, limerick or poem on the subject of:
Phone calls
Photo by rawpixel.com on Pexels.com
Phone Calls
There was such silence this morning. I could almost hear a pin drop. I sat there reading the latest magazine I had. Drinking my coffee. That is when my mind started drifting to a time when there was so much chatter, running through the house, and you could hardly hear yourself think. Those times were the simplest of times and filled with such busy exciting moments. I had three kids. They were my whole world and I stayed at home with them. I sis not know then what I definitely know now, that life changes so fast, things happen and one day you find yourself without all the joyous “firsts” and the excitement of taking care of your children.
Now, I found myself sitting alone in the kitchen. I was trying to fill the void of being without small children in my house, and for once I found myself wishing to go back to that chaotic blessing. Yep, the chaotic blessing of having a house filled with lots of love and lots of good times. I also longed for the times when things were fast paced and when I found myself running here and there just to take my children to their soccer games or their basketball games. The times when you left home thinking you were prepared for the trip yet found you had left something behind in all the hustle and bustle. Yep, those times.
Here lately I have been finding myself hopeful for the phone calls I look forward to from my , now grown and moved out kids. I run to the phone in anticipation hoping that one of the phone calls are one of them. I it not funny that we try to rush through our lives and we fail to see the future and what it could be? I seldom thought about them leaving home when they were young kids. I never really dwelt on the days of having no kids at home anymore and what would I be thinking or doing because of that. Simple phone calls mean the world, now to me.
Crazy as that sounds, phone calls will to you too if you have kids. MwsR ❤
Chocolate Zucchini Cake!!!
(No sugar added and Gluten Free )
Ingredients
4 Tbs melted butter
1/2 cup PYRUE or desired sweetener to taste
3 eggs
1 1/2 cup shredded zucchini
2 tsp vanilla extract
1/3 c coconut flour
1/3 c almond flour
1 tsp baking soda
1/4 tsp salt
2 Tbs cocoa powder
1/4 cup dark chocolate chips
Instructions:
Preheat oven to 375,
Blend all ingredients in blender until well mixed.
Pour batter into a 9×9 pan.
Bake at 375 for 30-35 minutes until middle is just set.
Cool and frost.
Chocolate Buttercream Frosting
1/2 C whipping cream
2 tbs unsweetened cocoa powder
4 tbs PYRUE sweetener. powdered( blended till powder)
1 tsp vanilla
add all ingredients to a blender and mix until thickened.
Frost cooled cake. Store in refrigerator
3/4 c splenda
1/3 c all purpose flour
1/4 tsp salt
2 c milk
3 eggs, separated (put aside)
2 Tbsp butter
1 tsp vanilla
1 c flaked coconut
1 graham cracker pie crust
Directions
Combine splenda, flour and salt in heavy pot. Stir in milk. Stir over medium heat until thick and comes to a boil. Remove from heat, add beaten egg yolks.
Cook 2 mins. Remove from heat again, add vanilla, butter, and flaked coconut. Mix well and pour into graham cracker pie crust. Cover with meringue. Bake at 375 degree oven until browned. About 5-8 mins.
To make meringue: Beat egg white on high. 1 Tsp Vanilla Flavoring. Slowly add Splenda while beating until it stiffens. About 1-2 teaspoons.
Put A Little Bit Of Coconut On Top Of The Meringue Before Browning *
Mws R Writings 