Coconut Creme Spread

 

I made this marvelous discovery in Costco yesterday.    Walls Berry Farm Coconut Creme Spread

is produced by Trail Blazer Foods in Portland, OR.  It is a slightly tangy creamy spread with real coconut in it.  So far I have had it on graham crackers (at the sample table in Costco), sourdough pancakes (combines with blackberry jam, and on a spoon.  Tomorrow it will be spread on brownies.

If you like coconut you need to try this; it is fabulous!

Low carb is me

In the spirit of dieting and losing some poundage (hopefully), I am going to try my hardest to post some non-sugary, low-carb recipes.  Will they be as tasty as a decadent dessert?  Perhaps not.  Will they be better for my body and help me to reach my goals?  YES!

Asparagus Salad with Shrimp

Yields 4 servings

1 pound asparagus, woody stem ends removed

1/2 pound pink salad shrimp, cooked, shelled

1/4 cup extra-virgin olive oil

1 garlic clove, minced (1/2 teaspoon to 1 1/2 teaspoons, depending on how much you like fresh garlic)

1 T lemon juice (more to taste)

1 T minced fresh parsley

Salt and black pepper to taste

Bring a medium pot of water to a boil and salt it well. Add the asparagus to the boiling water and boil for 3 minutes. Use a slotted spoon to remove the asparagus to a bowl to cool. Add the shrimp to the pot of boiling water. If they are pre-cooked, remove after 30 seconds—this is just to warm them. If the shrimp are uncooked, boil them for 2-3 minutes, until cooked through. Remove the shrimp and add them to a large bowl.

Slice the asparagus spears thinly on the diagonal until you get close to the tip. Cut the asparagus tips off in one piece. (They look prettier that way.) Put the asparagus in the bowl with the shrimp. Add the remaining ingredients and toss to combine. Add salt and black pepper to taste. Add more lemon juice if desired, to taste.

Apple Cinnamon Muffins

I found this recipe on Your Cup of Cake's blog and pinned it to Pinterest about 14 weeks ago.  Since then, it has acquired 40 likes and 270 repins and counting.  I suppose one of these days I'll have to bake them and see what all the hype is about.  They do sound delicious though, and the perfect fall muffin!  If anyone tries them, please let me know what you think!

Muffins:

1 ½ cups chopped apple

1 ½ teaspoon lemon juice

1 cup sour cream

½ cup butter, melted and cooled

1 cup sugar

2 eggs

1 ¼ teaspoons vanilla

2 cups flour

3 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

Cinnamon Chips

Topping:

1/3 cup sugar

4 tablespoons flour or graham cracker crumbs

¼ teaspoon cinnamon

2 ½ tablespoons cold butter diced

Directions:

1.     Preheat oven to 375 degrees.

2.    Peel and chop apples (I used granny smith) and then coat with lemon juice.  Set aside. 

3.    In a large bowl, mix sour cream, cooled butter, and sugar until fluffy.  Add eggs and vanilla and mix again.

4.    In a separate bowl, sift together flour, baking powder, baking soda and salt.

5.    Slowly add the dry ingredients to the sugar mixture, do not overmix.

6.   Stir in apples and cinnamon chips. (If you don’t have cinnamon chips you can use 2 teaspoons cinnamon.)

7.    Spoon into muffin liners.

8.   Topping: Mix sugar, flour/graham cracker crumbs, cinnamon and butter until it has reached a crumble consistency. 

9.   Top muffins and bake for 15-18 minutes, or until an inserted toothpick comes out clean.

Our brave child

Hopefully this video will upload successfully - JB is turning out to be quite the daredevil.  Check out his biking skills, and cross your fingers that he makes it!