Tuesday, March 23, 2010
You're never too old to learn how to drive.....
Monday, March 8, 2010
Trying a new peanut butter cookie recipe
SERVES 12 , 2 dozen (change servings and units)
Ingredients
- 1/2 cup margarine, softened
- 1/2 cup peanut butter
- 3/4 cup brown sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/4 cups rolled oats
- 3/4 cup whole wheat flour
Directions
1
In a large bow combine the softened margarine and peanut butter.2
I measure the peanut butter by packing it tightly into a metal measuring cup.3
Then I scrape it out with my fingers.4
Add the sugar or Sucanat and the egg to the bowl.5
Mix it up really good until it is smooth, fluffy and glossy.6
I do this with a wire whisk.7
You could use a big spoon if you prefer.8
Add the vanilla and stir it in a little.9
Add the salt, baking soda, oatmeal, and flour.10
Stir it all up really well.11
You need a spoon to stir in the dry ingredients.12
A whisk just won't work for this part because the batter is so thick.13
Drop the dough by spoonfuls onto an ungreased cookie sheet.14
These cookies don't spread very well so flatten the cookies with a fork or the flat bottom of a cup which has been dipped into flour.15
Bake at 350°F for about 12 minutes.16
Half a cup of chocolate chips may be added to the batter if desired.
Trying a new Muffin -
These muffins are made moist with a hearty dose of applesauce, fresh blueberries and a splash of oil. They’re made with whole wheat flour and packed with rolled oats too. They’re low fat, whole grain breakfast bombs that will keep you full well into lunch. And the kicker!? They freeze well, so you can grab a frozen muffin as you rush out the door to work and pop it in the microwave for warm muffin perfection.
Low Fat Oatmeal Blueberry Muffins
makes 12-15 muffins
- 1 1/4 cups whole wheat flour
- 1 1/4 cups oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 cup unsweetened applesauce
- 1/2 cup low-fat buttermilk
- 1/2 cup firmly packed brown sugar
- 2 tbsp canola oil
- 1 large egg, lightly beaten
- 3/4 cup blueberries (fresh or frozen)
reheat oven to 400 degrees.
Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray. I didn’t use muffins papers, I just greased and floured the muffin pan.
In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 full.
Bake for 16-18 minutes.
Wednesday, March 3, 2010
oh yummy......

I am always looking for healthier baking choices in deserts for my family. I try to find higher fiber and less fat whenever possible. Today I found the perfect muffin recipe. It is one of the lightest muffins I think I have ever had. And you weight watcher counters will love this recipe. From the reviews I have discovered that this muffin would count as just 1 point instead of 3 points for the suggested store bought muffin. People have also shared their variations of what they changed in the recipe. However I found the recipe perfect the way it was. However this time I made a change and used all whole wheat flour instead of half ww and half wf.
Low-Fat Blueberry Bran Muffins
Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
35 Min
Ingredients
- 1 1/2 cups wheat bran
- 1 cup nonfat milk
- 1/2 cup unsweetened applesauce
- 1 egg
- 2/3 cup brown sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup blueberries
Directions
- Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or use paper muffin liners. Mix together wheat bran and milk, and let stand for 10 minutes.
- In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups.
- Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.
Friday, February 26, 2010
sweatin it off
See this face - this is after doing a 10 minute trainer program that allows you to get the most out of your workout in just 10 minutes. Okay don't mean to sound like an infomercial lol but I just can't help myself. Monday, February 8, 2010
Back from the gym and I am so happy to report....

Saturday, February 6, 2010
Update
This is my results from the pattern. this is the wash cloth. I had started out with the variegated cloth first but messed up and could not tell why so went with the solid colour and well did the same thing and thankfully to the careful eyes of my crochet friends they caught my mistake. It was frustrating at first cause I could not figure out what I was doing wrong but soon I caught my mistakes and found out I was crocheting into the same dc stitch as the one I had already crocheted into. So now i can catch my mistakes for that pattern lol. Now I am onto the towel. So far I just have the four squares crocheted and have another four to go before I can continue on with the pattern. I am really enjoying learning this finally. I have been wanting to crochet for years but just could not wrap my mind around it. Finally with the help of my dear crocheting friends I am finally able to grasp the concept. Knitting came much more easily to me then crocheting did lol.