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Food and Random Banter

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Well at this point there is still no one interested in my blog, lol I’m totally OK with that. My husband and my dad are pretty much the only ones who read it and I know sometimes there reading and thinking…Who is she talking to?!

When you have four little one’s and a husband you need a space of your own, this is it, mom cave 2K.  It’s a great place for me to write and kind of release. I love to cook, I love to eat and regardless of where life takes me I will ALWAYS cook, my heart is all in it! So basically I do this for me, I love seeing my pics, how I’m improving and how I can further improve. Well this is just a random post of food that I have cooked the past couple of weeks. When it looks good I’ll snap a pic…and this is what you get !

I will eventually do recipes to go with these pics, but being a mother of four, to say I have a limited amount of time for myself well that would still be an under statement!

Garlic Lime  Steak Quesadillas…NomNom

Simple Classics….Yellow Cake….Chocolate frosting…everything homemade…..everything….. Nom

BBQ Curry Chicken…Nom…

With creamy peas and rice…NomNom…..

 

Oven BBQ ribs…in my delicious homemade BBQ sauce…recipe coming soon NomNomNom!

And for the most delicious thang I ate all week…………..

CHEEKS! NomNomNomNomNom

 

 

 

 

Lemon-Raspberry Muffins

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These little sweet and sour muffins go great with a cup of tea, my preference green tea. I use whole wheat flour to make them healthier and tastier. The whole wheat flour adds another nutty note to the overall flavor, along with a good amount of fiber to start off your morning, or afternoon or evening, I enjoy them as long as there around….anytime….anyplace! I can’t stop eating them whenever I make them. The lemon and raspberry combo make for a sweet and sour delight that is sure to have your taste buds jumpin’ and bumpin’.  Check out the recipe and tell me what you think! Oh and I have been made aware that there is a huge controversy over what is a muffin and what is a cupcake….this is a muffin to me, however…it may be a cupcake to you, either way I’m sure you’ll enjoy it…so here’s what you need…..

 

Zest of 1 Lemon

2 Cups Whole Wheat All Purpose Flour

1 Teaspoon Baking Powder

Pinch of salt

1 Cup Sugar

2/3 Cup Canola Oil

2 Eggs

½ teaspoon vanilla

½ Cup milk

12 Oz Frozen Raspberries (keep them in the freezer until time to use)

Lemon Drizzle

Juice from one squeezed lemon

Confectioner sugar

Drop of vanilla

Pre-heat 350ᴼ

Mix your flour, baking powder, salt, and lemon zest in a bowl. In another bowl mix your sugar, oil, eggs, vanilla. Now add half your milk and flour. Don’t over mix just mix to incorporate everything well. Now carefully fold in your frozen raspberries. Be gentle so the red from the raspberries won’t run in the mix, you want the color from the raspberries to pop.

Spoon in muffin pans.

As you can see I didn’t have liners…but did I trip? Nope, just spray your muffin tin down with a little Pam or vegetable oil!

Bake for 25 minutes but keep an eye on them cooking time may vary.

While they are baking make your icing, to drizzle on top.

Mix the juice from one lemon with a dash of vanilla and powdered sugar. Add your sugar and beat your mix until you get desired consistency.

Let your muffins cool down and when ready drizzle icing on top.