Preheat oven to 375ºF and coat a 12-hole muffin tin with cooking spray or muffin liners.
Core and chop pears into tiny cubes; place in a large bowl. Add cinnamon, granulated sugar and lemon juice to pears; set aside.
In a small bowl, whisk together sour cream, egg, 1 teaspoon of vanilla and milk; set aside.
In a large bowl, sift together flour, salt, baking soda and baking powder.
Make a well with a spoon in center of flour mixture and pour in sour cream mixture and fruit mixture, alternating in small batches; mix until barely blended. Do not over beat. (NOTE: Batter will be very thick.)
Drop batter by heaping tablespoons into muffin holes until about 2/3 to 3/4 full; bake until top is golden, about 30 to 35 minutes. Remove from oven and cool for 5 minutes in muffin tin; remove from tins to racks and cool completely. (Or leave slightly warm to dip into glaze for easier preparation.)
While muffins are cooling, make glaze: Mix powdered sugar, ginger, 1/4 teaspoon of vanilla and warm water together in a small bowl (add another teaspoon of water if glaze is too thick) . Spread a thin layer of glaze over each muffin. Yields 1 muffin per serving.
Unbelievable that we’re already well into December– where is the month going? and where has the past year gone? We’ve been busy this year, and it absolutely shows.
I made lifetime at weight watchers this week. All that means is that I made it to a goal weight and have maintained that for six weeks. It’s pretty exciting to see the changes in both of us captured here in photos taken almost exactly a year apart.
The best part isn’t how we’ve done it, it’s that we have. We’re probably more healthy now that we’ve ever been in our lives.
We were in Delaware. Kelvin helped Zach get ready for the holiday party while I did a little shopping. It was great to spend some time with the Delaware crew.
Kelvin’s made plans for us to celebrate our anniversary a little early next weekend. I have no idea what we’re doing, but his track record is pretty solid so I’m sure it will be great.
So all we really want for Christmas we have– our health, our love and our friends and family.
I’ve never actually bought fresh cranberries, but this has been a year of firsts so when the huge bag was calling to me at Sam’s Club this week, I caved. Of course, then comes the challenge; to find things do do with the pounds of cranberries that are now taking up residence in the refrigerator. Since I also left four little bananas to die on the counter this week, I began the search for a cranberry banana muffin recipe for this morning.
After finding several recipes that were pretty high in points, I came across one that used honey and molasses along with the natural sweetness of the ripe bananas. Here is my adaptation along with a lovely picture of the results. The pan is my grandparents so no jokes about the condition; they old up much better than my five year old Wilton one.
2 Egg beaters — whipped
3 tablespoons Applesauce — at room Temperature
3 tablespoons Honey
3 tablespoons Molasses
3 tablespoons Orange juice — at room Temperature
1 teaspoon Vanilla
1 cup Banana — mashed
1 cup flour — sifted
½ teaspoon Baking powder
½ teaspoon Baking soda
1 cup Cranberries — chopped
Preheat oven at 350. Prepare muffin tins.
In a mixing bowl, combine egg beaters, applesauce, honey, molasses, orange juice, vanilla, and banana. In another mixing bowl, combine flour, baking powder, baking soda and cranberries. Use an ice cream scoop to fill prepared tins. Bake for 15-20 minutes.
Someone gave this to me at a WW meeting last week. It’s a crustless pie and the entire pie is 4/5 points.
1 15 oz can pumpkin
1/2 cup egg beaters
1 1/2 cup skim milk
3/4 cup regular Splenda (not the cooking Splenda)
1/2 teaspoon salt
1 teaspoon pumpkin spice
Beat until smooth. Spray pie plate with Pam. Bake 400 degress for 15 minutes; reduce heat to 350 and cook an additional 45 minutes.
Serve with Fat Free Cool Whip if you like.
* If you really must have some crust; crush up 4 whole low-fat graham crackers. Line bottom of Pam sprayed pie plat with crackers. Cook as above. This DOUBLES the points; bringing it to approximately 9 for the whole pie.
My friend A has me almost convinced to try our hand at making fresh pasta for acorn squash ravioli. The idea of using my virgin ravioli cutter is tempting, and I do love squash. Though I hate to even calculate the points on this one so maybe I’ll talk her into waiting a week or so until I get down to my goal for WW (only two pound to go!). It could be our celebration dinner.
Tonight over an excellent southern Indian buffet dinner at Spice India, my friend E was telling me about this article he read: “Fun Way to Lose Weight: Turning Dieting into an RPG.” Why didn’t i think to write the thing? I’ve thought several times that the reason weight watchers has worked for me is that i treat it like a game. it keeps my interest because i love puzzles, and it’s the ultimate puzzle– it starts over each morning and it takes strategy to get the puzzle to end perfectly at zero by the time i go to bed. I haven’t used the online tools much, I really just mooch off my mom’s account when I need to look for something specific. But the article makes me want to write that letter to the Nike+ people even more.
I’m currently in love with my Nike+ iPod thingy (the really need a good name for the thing so people don’t look at me like i’m completely crazy). The problem I have with it is that it’s too simple. Sure it’s nice that I can keep track of my runs, the data is uploaded into my account and i can see my runs. But I want to do more with it– i want to pick several runs and overlay them to see how my pace, distance and time has changed over time. Basically I want to download the data and be able to manipulate it with my mad Excel skills. Nerd I know; but it’s the geeky motivation I need