Good Afternoon!
I hope everyone is have a great Friday. It has been another crazy week and I am so excited that it is FRIDAY! I am officially done working for the day and am looking forward to spending time with the kids this weekend. We have sent Daddy off to New Orleans to enjoy the Jazz Fest and in return have been promised a few goodies when he gets back.
Yesterday was Teacher Appreciation Day at school and I was in charge of bringing a dessert and decided to make one of the I Can't Believe It's Not Butter recipes that I tried when I was in New York. I made the Coconut Banana Cupcakes and they seemed to be a big hit. These are super moist and if you are a coconut fan like me you will love them.
Coconut Banana Cupcakes
Ingredients
- 2-1/2 cups all-purpose flour ( I used Whole Wheat Pastry Flour) - 1 tsp. baking powder - 1 tsp. baking soda - 3/4 cup (1-1/2 sticks) I Can't Believe It's Not Butter!® Cooking & Baking sticks - 1-1/2 cups firmly packed brown sugar - 1 cup mashed banana (about 2 medium) - 2/3 cup PLUS 1/4 cup reduced fat buttermilk - 2 eggs
2 cups confectioners sugar - 1 cup unsweetened flaked coconut, toasted |
Instructions
Preheat oven to 350°. Line two 12-cup muffin pans with paper cupcake liners; set aside.
Combine flour, baking powder and baking soda in medium bowl; set aside.
Beat I Can't Believe It's Not Butter!® Cooking & Baking sticks with brown sugar in large bowl with electric mixer until creamy. Beat in banana, 2/3 cup buttermilk and eggs on low speed until blended, about 2 minutes.
Slowly beat in flour mixture until combined, scraping sides of bowl occasionally. Evenly spoon batter into prepared pans.
Bake 25 minutes or until toothpick inserted in centers comes out clean. Cool in pans 5 minutes. Remove cupcakes to wire racks and cool completely.
Meanwhile, blend confectioners sugar with remaining 1/4 cup buttermilk in small bowl. Glaze muffins, then sprinkle with coconut.
Nutrition Information per serving
Calories 220, Calories From Fat 60, Saturated Fat 2.5g, Trans Fat 0g, Total Fat 7g, Cholesterol 20mg, Sodium 150mg, Total Carbohydrates 38g, Sugars 26g, Dietary Fiber 1g, Protein 2g, Vitamin A 6%, Vitamin C 2%, Calcium 4%, Iron 6%
My husband is so funny because he feels a bit guilty about leaving us to go to Jazz Fest and I really want him to go and enjoy himself and catch up with his college buddies because he is going to be super busy next year with working and going to law school. Anyhow, he told me that he was going to get me an I Phone for Mother's Day and that if I wanted to go ahead and get it this weekend that was fine, as well as, letting my daughter get her I Touch that she has been saving up for. So we did not waste anytime and promptly went and got both yesterday. So I now feel connected and a bit hip with my new I Phone. Yoo Hoo! I have just started to play with it and am excited about some of the apps that are available. I can't believe I waited this long to get one. I now can take pictures of my food anywhere.... like Yogurt Planet! I think a trip is in order just so I can use my I Phone.
Speaking of desserts, I have whipped up the most wonderful Blueberry Almond Turtles and have enjoyed them the past few days. I saw this recipe in Women's Health Magazine and they are super simple to make and only 104 calories a piece and honestly one or two is about all you would want.
Blueberry Almond Turtles
7 tbsp of 60% cocao bittersweet chocolate chips (such as Ghiradelli)
1/4 cup of dried wild blueberries
1/4 cup sliced almonds
Microwave chocolate in a glass bowl for 60-75 seconds or until melted. Stir in blueberries and nuts, then drop 5 rounded tablespoons onto parchment paper. Cool in refrigerator for 2-4 minutes or until firm. Enjoy!
104 calories per turtle, 8 grams of fat, 9 g carbs, 1 g fiber, 2 g protein.
These are the perfect little way to end the day. A nice chocolaty treat loaded with antioxidants. Yum.
Ah... I am running out of time.... I need to pick up the kids in a few minutes but a few of the other highlights over the past few days have been
Pear & Pistachio Chia Oats
Pesto Ricotta Arugula Egg Wrap
Good Whole Grain Bread
(my weakness)
SunButter & Apricot Toast
(so good)
Ricotta & Apricot Toast + Greek Strawberry Yogurt
Close up of the yummy goodness!
Pear and SunButter Apricot Toast
(I told you.... I am obsessed with these nutwiches)
And last but not least.....a good ol' bowl of cereal.
Have a great rest of your Friday and I have grand plans for the weekend which involves cooking and baking and includes my favorite RHUBARB!
Good Afternoon!
I hope everyone is have a great Friday. It has been another crazy week and I am so excited that it is FRIDAY! I am officially done working for the day and am looking forward to spending time with the kids this weekend. We have sent Daddy off to New Orleans to enjoy the Jazz Fest and in return have been promised a few goodies when he gets back.
Yesterday was Teacher Appreciation Day at school and I was in charge of bringing a dessert and decided to make one of the I Can't Believe It's Not Butter recipes that I tried when I was in New York. I made the Coconut Banana Cupcakes and they seemed to be a big hit. These are super moist and if you are a coconut fan like me you will love them.
Combine flour, baking powder and baking soda in medium bowl; set aside.
Beat I Can't Believe It's Not Butter!® Cooking & Baking sticks with brown sugar in large bowl with electric mixer until creamy. Beat in banana, 2/3 cup buttermilk and eggs on low speed until blended, about 2 minutes.
Slowly beat in flour mixture until combined, scraping sides of bowl occasionally. Evenly spoon batter into prepared pans.
Bake 25 minutes or until toothpick inserted in centers comes out clean. Cool in pans 5 minutes. Remove cupcakes to wire racks and cool completely.
Meanwhile, blend confectioners sugar with remaining 1/4 cup buttermilk in small bowl. Glaze muffins, then sprinkle with coconut.
Calories 220, Calories From Fat 60, Saturated Fat 2.5g, Trans Fat 0g, Total Fat 7g, Cholesterol 20mg, Sodium 150mg, Total Carbohydrates 38g, Sugars 26g, Dietary Fiber 1g, Protein 2g, Vitamin A 6%, Vitamin C 2%, Calcium 4%, Iron 6%
My husband is so funny because he feels a bit guilty about leaving us to go to Jazz Fest and I really want him to go and enjoy himself and catch up with his college buddies because he is going to be super busy next year with working and going to law school. Anyhow, he told me that he was going to get me an I Phone for Mother's Day and that if I wanted to go ahead and get it this weekend that was fine, as well as, letting my daughter get her I Touch that she has been saving up for. So we did not waste anytime and promptly went and got both yesterday. So I now feel connected and a bit hip with my new I Phone. Yoo Hoo! I have just started to play with it and am excited about some of the apps that are available. I can't believe I waited this long to get one. I now can take pictures of my food anywhere.... like Yogurt Planet! I think a trip is in order just so I can use my I Phone.
Speaking of desserts, I have whipped up the most wonderful Blueberry Almond Turtles and have enjoyed them the past few days. I saw this recipe in Women's Health Magazine and they are super simple to make and only 104 calories a piece and honestly one or two is about all you would want.
7 tbsp of 60% cocao bittersweet chocolate chips (such as Ghiradelli)
1/4 cup of dried wild blueberries
1/4 cup sliced almonds
104 calories per turtle, 8 grams of fat, 9 g carbs, 1 g fiber, 2 g protein.
These are the perfect little way to end the day. A nice chocolaty treat loaded with antioxidants. Yum.
Ah... I am running out of time.... I need to pick up the kids in a few minutes but a few of the other highlights over the past few days have been