Carrot Muffins

Adapted from the Joy of Cooking

2 cups of Pamela's Pancake and Baking Mix
1 teaspoon baking powder
1/2 teaspoon cinnamon

Combine the above ingredients in a large bowl. I like to use my Jadeite mixing bowl. It's one of my favorite things in my kitchen.

1 egg
1/2 cup packed brown sugar
1/4 cup orange juice
3/4 cup skim milk
6 tablespoons canola oil
2 teaspoons vanilla extract

Combine the wet ingredients and mix well. Add to the dry ingredients and mix until well combined. Fill paper lined muffin cups full. There will be enough batter to completely fill each muffin cup. Bake in a 400 degree oven for 12-15 minutes until a toothpick inserted in the middle comes out clean.

I'm not really sure what the difference is between these and carrot cupcakes, but I'm not arguing. I can get away with eating these for breakfast, and I'm sure with my DH around they won't last long!  ¶ 8:44 PM

  Ode to Ice Chips

I have never really liked ice chips or ice water. Both were just too cold and harsh and jarring on my system, and I never found either very refreshing. That is until I became pregnant. That and the fact that our new house has an ice dispenser on our fridge that dispenses either chipped ice or whole ice cubes and chilled, filtered water. Now I'm totally addicted to ice chips. I can't get enough. No drink seems cool enough. I know it's partly because of the heat and being pregnant, in fact, that's probably THE reason why I like the ice chips. Several times daily I trot over to the ice dispenser, press my glass against the padded button, and listen with glee as the machine whirs and spits out irregular-shaped chips of ice. Then either chilled water or water from our Brita filter goes on top, and it's time for a refreshing sip. And then of course, my favorite part is crunching the tiny ice chips that remain. It just feels so good. I'm trying to think of something mildly flavored on the ice chips, like a sort of crude, homemade Hawaiian snow. So that is one of my favorite things about our new house. It may seem silly, but it's the little things that make me happy.  ¶ 2:56 AM

  Blueberry Cake

This recipe is adapted from Blueberry Pudding Cake from Bon Apetit. I wanted to make something that was, of course, gluten free and something with less sugar and fat. These last few weeks of the pregnancy I'm really trying to watch sugar and fat intake, but I find myself craving sweets more and more. It's a constant struggle. Fortunately fruits have a lot of natural sweetness, and they are good for you!

2 cups blueberries
almost 1/3 cup maple syrup
1/4 cup water
1 teaspoon GF cornstarch
juice from half a lime

Mix the above items in a small saucepan and bring to a summer. Simmer, stirring occasionally, for 3 minutes. Remove from heat and set aside.

4 tablespoons butter, melted and cooled slightly
4 tablespoons canola oil
4 tablespoons organic sugar
1-1/2 teaspoons vanilla extract
generous sprinkling of cinnamon
1 egg
1/2 cup skim milk
1 cup Pamela's GF baking mix
1/2 teaspoon baking powder

Combine the wet ingredients and mix well. Then add the dry ingredients and combine until well mixed.

Butter a 9" round cake pan. Pour the cake batter into it and spread evenly. Pour the blueberry mixture over top. The blueberries will sink and it will look like one big, wet berry mess. Bake in a 375 degree oven for 25-30 minutes until a toothpick inserted into the cake part comes out clean. Enjoy for breakfast or dessert.  ¶ 11:18 AM