I made pico de gallo for the first time last night, following Jessica Sherrill's recipe. It was simply delightful! I'm on a completely vegetarian diet right now, so I had it with zucchini slices, red bell pepper strips and guacamole, but I look forward to having it again some day with grilled chicken, or quesadillas, or enchiladas...I have a whole list of things to try it on. :) It.is.so.good.
Combine flour, sugar, cocoa and baking powder in a large bowl. In separate bowl, blend together bananas, eggs and oil. Add to dry ingredients, stirring just until blended. Fold in chocolate chips. Pour into two greased and floured 9" round cake pans (or greased or paper lined muffin tins for muffins). Bake in preheated 425 degree oven for about 14 minutes, or until toothpick comes out clean
(about 12 minutes for muffins). Do not over bake.
2 cups heavy whipping cream
1/2 teaspoon vanilla
6 tablespoons sugar
1/4 cup cocoa
Place bowl and beaters in freezer for 15-30 minutes. Place vanilla, sugar and cocoa in cold bowl. Stir in about 2 tablespoons of cream to form a thick paste. Add the rest of the cream and beat just until stiff peaks form. Cover and refrigerate.
Well, I am once again on a wheat-free, dairy-free diet. When I first thought about it, I wanted to groan... cheese is one of my all-time favorite foods, and bread is just too good! Right now I am just refusing to think about dairy products and thankfully I like experimenting in the kitchen. I believe the Lord will help me get past missing the things I shouldn't be eating and enjoy making new recipes. I adapted the muffin recipe from the back of the oat bran cereal box for breakfast this morning and they turned out really good!
Oat Bran Pear Sauce Muffins
1/2 cup brown sugar
1 1/2 cups Hodgson Mill oat bran cereal
1 1/2 cups rye flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup pear sauce, chilled
1/4 cup oil
Preheat oven to 400 degrees F. Line 15 muffin cups with paper liners or grease muffin cups. Blend together dry ingredients. Lightly beat the eggs and add them to the dry ingredients along with pear sauce and oil. Mix until well blended. Spoon better into muffin cups. Let stand 10 minutes.
Bake 13-15 minutes or until golden brown.
Yield: 15 muffins
*Alterations for personal preference:
You can use regular unbleached white flour for these muffins if you'd rather.
Applesauce is just as good as pear! I used homemade pear sauce because that's what we had on hand.
Last week I announced on Facebook the grand opening of Grace and Glory Photos. My friend, Sarah, and I have started this shop on Etsy and hope that you will find our photos with scripture a blessing. We are having a give away to start our little business! If you'd like to enter just check our shop out, then leave a comment here telling what your favorite picture is. We will draw a name on January 21, 2013, and the winner will receive an 8"x10" print of their choice!
A few of the photos you can choose from...but be sure to visit the shop because there are more there!
"For the LORD God is a sun and shield: the LORD will give grace and glory: no good thing will he withhold from them that walk uprightly." Psalm 84:11