Monday, February 13, 2017

For the Holiday Tomorrow

Yes, I disappeared again.
I am continuing to paint trim throughout the house as well as doors.
I have the two vanities painted out.
We took a weekend trip to Tennessee to check in on some of our former students.

The weather here has been ridiculous - for February.
The trailer was up over 80 yesterday - mid 70s today.
While I enjoy walking in the spring like temps and
I enjoy the daffodils' bright blooms,
I am really missing winter.
Usually February is our cold, rainy, icy month - 
and it sure hasn't been this year!

On Saturday, we celebrated 15 years.
We were introduced in NY 15 years ago on February 10th.
So we are preparing for "Donut Day" this Friday to celebrate our first date,

But for now, my favorite holiday - Valentine's Day.
The packages have been sent out to WI, IN, and NY
and there are a few left to hand deliver tomorrow.

Tuesday is always "date night" for us, so we can celebrate tomorrow after work.
I am going to get some "take out" and have a night off of cooking.
We will start the day with some Orange Raspberry Muffins
(the red is for the holiday - right?)

Orange Raspberry Muffins

For the muffins

2 cups  Almond Flour
¼ tsp Baking Soda
¼ tsp Sea Salt
4 Eggs
¼ cup  Palm Shortening, melted
1/3 cup  Honey
1 tsp  Vanilla Extract
Zest and juice of 1 Orange
6 oz  Raspberries, fresh or frozen

For the topping

¼ cup  Palm Shortening
¼ cup  Coconut Sugar
½ cup  Almond Flour


Preheat the oven to 350 F and grease or line 12 cup muffin tin.
In a medium bowl, combine the almond flour, baking soda, sea salt, and orange zest.
To a large bowl add the eggs, shortening, honey, vanilla extract, and orange juice.
Using a hand or stand mixer, mix the wet ingredients on medium speed.
Add the dry ingredients to the wet and mix until combined.
Fold in the raspberries.
Scoop into the prepared muffin tin.
To make the topping, mix the shortening and coconut sugar in a medium bowl.
Then add the almond flour and stir until incorporated.
Using your hands, sprinkle the mixture over the muffins, breaking the mixture up as you go.
Bake for 25 minutes or until a toothpick inserted into the center of the muffins comes out clean.

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