Happy Birthday Dan, Lunch & Cake Talk

 Today is Dan's birthday!  Happy birthday to my hunny!  We had lunch at Erie Restaurant, which is just a few minutes from our house. It is a cozy, casual place and the food is always very good. Today Dan had a bison burger and I had a rueben sandwich. My friend Julie works there on Saturdays, so it was very nice catching up with her.  

Later this afternoon Dan enjoyed a piece of the German chocolate that I made for his birthday. German chocolate cake is his favorite cake. I also made a coconut cake, mainly for myself!

After all, who doesn't like a nice, home made cake?

The coconut cake I made is a healthier, lower calorie/fat version, then the typical coconut cake.  If you are doing Weight Watchers, it is 4 PP per slice. It is so delicious!!! It does NOT taste low calorie/lowfat.

Lightened Up Coconut Cake!

You can find the recipe at Dashing Dish. Katie has the best recipes!! Every recipe I have tried so far, I absolutely LOVE!

Happy weekend everyone!



Mini Chocolate Peanut Butter & Banana Muffins

Yesterday I made another Katie Farrell's recipe. I made the Mini Chocolate Peanut Butter & Banana Muffins. YUM!

Mini Chocolate Peanut Butter & Banana Muffins

Ingredients:

• 1 3/4 cups Old Fashioned Oats (use gluten free if sensitive)
• 3 Egg whites
• 3/4 cup Cocoa powder
• 1/2 cup Banana, mashed
• 1/2 cup Plain Greek yogurt (I used Chobani)
• 1 1/2 tsp Baking powder
• 1 1/2 tsp Baking soda
• 1/4 tsp Salt
• 1 cup Hot water
• 1 cup Sugar substitute OR 1/4 cup + 2 tbs baking stevia OR 12-14 packets stevia (or to taste, it may vary with the brand of stevia)
• 1/2 cup Creamy peanut butter

Method:

1. Preheat oven to 350 degrees. Line a 24 cup mini muffin pans with silicone mini muffin liners, or spray muffin tin with non-stick cooking spray. Set aside. Place the peanut butter in a mug or microwave safe bowl, and microwave for 30-45 seconds, or until melted.
2. In a blender, (or food processor), mix all of the ingredients together. Blend until oats are ground and mixture is smooth.
3. Place mixture in a large liquid measuring cup, and divide batter between muffin tins.
4. Place muffin tin in the oven and bake for for 12-15 minutes, or until a toothpick comes out clean. Cool muffins before removing from pan. ENJOY!!
Servings: 24 Mini Muffins
Calories: 58 Calories per Muffin
Weight Watchers Points Plus Value: 1 per Muffin
Nutritional Breakdown: 3 g Fat, 3 g Protein, 2 g Fiber, 5 g Carbohydrates per Muffin

 I love Katie's site, Dashing Dish! So many wonderful recipes. Thanks Katie!

Hope everyone is having a wonderful weekend!

~blessings~

~Pam

Happy Easter!

Lots of preparation going on around here for our family get together Sunday afternoon.  We are cooking two turkeys. I will cook one the normal way in the oven and Dan is going to cook the other one in his Oil-Less Infrared Turkey Fryer.

Normally we cook one big 24 lb. turkey in the oven for our get togethers. But this fryer won't hold a turkey that large. So, there will be two smaller turkeys. Hmmm...wonder which one will taste better? ;)  We will have about 25 people this year for Easter dinner.

Looking forward to Easter Sunday's church service, celebrating Christ's resurrection! I am so thankful that Jesus died for us, rose from the dead, and now we can have eternal life with Him! 

Thank You Lord! Easter Sunday at church is always wonderful celebrating with church family, special music, all the gorgeous flowers decorating the sanctuary and seeing all the kids in their cute outfits.

Easter candy, oh boy, it is a weakness of mine. I love it all. I was going to try not to overdo it this year. But, Dan and I went grocery shopping TOGETHER yesterday. He bought SO much candy! 

I LOVE Jellybeans.

 I told him we do NOT need that much!! Ha ha!  He justified it by telling me we were having lots of company and it is Easter after all! 

 Have a happy, blessed Easter!