Tag Archives: snacks

Raspberry Coconut Oat Muffins

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Be prepared for your house to smell fantastic when these are baking – pretty difficult to wait for them to cool enough to eat!

Delicious muffins - loaded with coconut and raspberry with just a hint of lemon to brighten them up.

Delicious muffins – loaded with coconut and raspberry with just a hint of lemon to brighten them up.

INGREDIENTS:
1 1/2 cups of white flour
1/2 cup oat flakes
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 cup of coconut oil, melted
1/2 cup of brown sugar
2 large eggs
3 overripe bananas
1 1/2 tsp vanilla
zest of 1/2 lemon
1 tbsp lemon juice
1 cup of sweetened shredded coconut, divided
Fresh raspberries

DIRECTIONS:
Preheat the oven to 350 degrees then coat a muffin pan with cooking spray or line with paper liners. (you can also use coconut spray)

In a small bowl, combine the flour, oat flakes, baking soda, salt, and cinnamon together, mix well. In a large bowl, beat together the coconut oil, sugar, banana, and vanilla until creamy. Add the eggs, one at a time, then continue beating until well combined, finishing with the lemon zest and juice.

When Sloan and I are cooking we taste and add ingredients by a smidge of this, a dab of that - but baking I tell her, must be precise!

When Sloan and I are cooking we taste and add ingredients by a smidge of this, a dab of that – but baking I tell her, must be precise!

Add the flour mixture to the banana mixture and stir until just combined. Add the 3/4 cup of coconut, 1 cup fresh raspberries, and gently mix them into the batter.

Spoon the batter evenly into each muffin tin. Add one fresh raspberries to each muffin, pushing them in gently. Evenly sprinkle the remaining 1/4 cup of coconut to the tops of each muffin.

Place into the oven and bake 20-25 minutes or until a tester inserted into the center comes out clean. Let the muffins cool on a rack.

Nuts and Bolts/Bits and Bites

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nuts and bolts 4

Whatever you use here is up to your families interests!  This year we made it peanut free for Liv, who is allergic, but pecans, cashews and coconut flakes added lots of interest.

This is our families favourite savoury Christmas treat … we only make it at this time of year for some reason, and we all love it. The butter makes it a treat you shouldn’t have often, but enjoy when you do!

Remember – use your own families favourite ingredients, whether it is the cereal aspect or the nuts – make it your own to enjoy.

1 cup butter
2 tbsp worcestershire sauce
1 tbsp garlic powder
1 tbsp onion salt
1 tbsp celery salt

Melt and stir until seasoning is well mixed. Dip a Bugle, or or shreddie or something in it at this point and make sure you can taste the seasoning – if it needs more flavour, add a bit of each. Remember – critical – taste!! Everybody has different seasoning, and each brand is different in it’s level of flavour. (and freshness)

Nuts and bolts 1

If you taste it enough you might end up with less to cook………

4 cups Cheerios
4 cups Life cereal (or Shreddies)
1 package pretzels
1 package Bugles (4-6 cups depending on your preference)
1 bag  cheese crackers (goldfish) (3 cups)
2 cups peanuts
1 cup pecans
1 cup walnuts

Stir the melted butter/spice mix over the dry ingredients – mix well and bake in the largest roaster you have – it makes a lot.

nuts and bolts 2

Bake at 250 for 1 & 1/2 hours, stirring frequently.

Cool completely and store in an airtight container. (at least, try to store it – doesn’t last long….)

Peanut Butter Cookies

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This is THE ONLY peanut butter cookie recipe you will ever need – deliciously addictive!  My good friend Jean gave me this family recipe, from her Aunt Grace, and we have always called them “Jean’s Aunt Grace’s PB Cookies” … 

Peanut Butter Cookies

1 cup butter (or margarine)

1 cup crunchy peanut butter

1 cup white sugar

1 cup brown sugar

2 eggs

1 tsp vanilla

2 cups flour

1/4 tsp salt

1 tsp baking powder

1 tsp baking soda

Beat butter, peanut butter and sugars until light, fluffy, creamy and smooth.  Add eggs, vanilla and beat until a little frothy.

In a separate bowl mix dry ingredients together.  

Combine dry ingredients with butter sugar mixture and incorporate – you may have to work the last bit with your hands until the batter is smooth and holding together.

Form small balls and place on cookie sheet. (I like to use parchment paper) Press a fork (dipped in flour) both ways on the cookie to create a cross pattern.

Bake at 350 for 10-16 minutes.