Time is just zipping by....

I was just sitting here thinking about when I had Brandon since his birthday is in 2 weeks and he is going to be 10!! I have had 10 fun filled years with my oldest son and yes a few trying times but he is turning out to be a wonderful child. He is such a sensitive loving and helpful person (of course he complains but not very often). It really has just flown by it doesn't seem possible that he should be turning 10 maybe 5 or some smaller number but not surely 10!! He's already 4' 5" and his foot is nearly as big as mine. He is growing up and I just want to swaddle him back up and rock him to sleep again. He's still my baby and always will be. I'm extremely proud of who he is and the way he handles himself. I love him dearly just wish he wasn't growing up so dang fast!!

2/4/2001

Grilled Pears with Sweetened Sour Cream

These were so yummy I wasn't sure if they would be since the recipe actually called for you to grill peaches not pears but peaches aren't in season right now so I just winged it with some pears :-) And I have to say we all loved them.

ingredients:
3 Bartlett Pears halved and cored.
2 TBS melted unsalted butter
1/2 cup fat free sour cream
1 TBS brown sugar
unsweetened cocoa powder for dusting

1. Heat a grill to high heat.  Brush both sides of the pears with some butter.

2. Place the pears on the grill. cook until the pears are charred and softened. I did about 8 mins on each side

3. In a small bowl, whisk together the sour cream and sugar.

4. Spoon the mixture over the pears and sprinkle with cocoa powder

This all probably took me 30 mins from start to finish!!

Carrot Cupcakes

Makes 12 Prep time:25 min Total time:50 min


ingredients:

1 1/4 cups organic shredded coconut

1 cup Turbinado Sugar

1/3 cup vegetable oil, plus more for pan, if needed

2 TBS fresh orange juice

1/2 TSP vanilla extract

2 large eggs

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground allspice

1/2 tsp salt

3/4 cup plus 2 TBS whole wheat pastry flour

1 1/2 cups shredded carrots

1/2 cup chopped walnuts

cream cheese icing (recipe below)



1. preheat the oven to 350f. Spread 1 cup of shredded coconut out on a baking sheet, and toast in the oven until golden brown, about 5 mins. Transfer the coconut to a small bowl and set aside to cool.



2. In a bowl, combine the sugar, 1/3 cup oil, orange juice, vanilla, and eggs. Stir in the baking powder, baking soda, allspice, and salt. Add the flour; mix. Stir in the shredded carrots, the walnuts, and the remaining 1/4 cup shredded coconut.



3. oil a standard muffin tin or line with paper muffin liners; distribute the batter evenly about 1/4 cup of batter for each muffin



4. bake until a toothpick inserted in the center comes out clean, about 25 minutes. Let the cupcakes cool before frosting with cream cheese icing. Garnish with reserved toasted shredded coconut.



Cream Cheese Icing

ingredients:

8 oz low-fat cream cheese, at room temperature

3/4 cup confectioners' sugar

1/4 tsp vanilla extract



In a mixing bowl, whisk the cream cheese, sugar, and vanilla together until smooth. Use immediately, or store in the refrigerator in an airtight container for up to 5 days.
 
Any left over cupcakes store in the fridge.