Blueberry Buttermilk Muffins


I have made many different kinds of blueberry muffins, but I think that this recipe is my new favorite. Muffins, particularly whole grain muffins, have a tendency to disappoint. The buttermilk really adds a lot to the flavor and texture. They rose higher than expected and were delicate and light. From what I understand, the acid in the buttermilk gives the baking power an extra boost.

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From Field To Table

In Praise Of Peanut Butter


We all have our favorite foods. Foods that we turn to in times of stress or sorrow. Foods we eat simply because we love the taste and texture. For me, it is peanut butter, especially, when it is spread thick on seven-grain bread. I also enjoy peanut butter and banana sandwiches, PB and jelly, PB and tomato and pb and cheese. All give me a sense of satisfaction and well-being. This is one food that I do tend to overindulge in and, while delicious, peanut butter can add much calories and fat to your diet.

There are some ways to use peanut butter in your meal planning. For the people who like a little adventure, I suggest experimenting with sandwiches. Combine a tablespoon of your favorite brand with another of your favorite ingredients – say cucumbers and lettuce. If you are more conservative in your food choices, there are still many possibilities.

For those concerned about nutrition peanut butter used in moderation can be part of a healthy diet. It is a source of protein and Vitamin E – unless, of course, you have an allergy, in which case even having a jar of peanut butter opened near you can have serious consequences. It is because of the serious allergic reaction to peanuts and peanut products that some schools have banned these foods from the lunchroom. You may also want to consider allergies when planning a party.

One way you can do this is to circulate a suggested menu to your guests before the party and ask for their comments. Those who are allergic to certain foods or who have made certain food choices (such as vegans and vegetarians) can let you know. This will save any embarrassment and worse during the party.

I am a vegetarian and feel that it is my responsibility to inform people when they extend the invitation that this is my choice. This way we can discuss the possibilities before I arrive for dinner. This is also a wise practice if you know that you have a food allergy.

The peanut butter lovers among us owe thanks to George Washington Carver whose research and dedication with foods such as peanuts and sweet potatoes left us, among many other achievements, this rich legacy.

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The Incredible Effect Of Caffeine, How Coffee Rewrite Your Brain


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Double Chocolate Muffins

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Baking & Desserts

Blueberry Cupcakes


Cupcakes are fun to make & fun to eat! They are a great weekend project for kids, in particular on a rainy day. This simple recipe starts with a cake mix, so all the measuring of dry ingredients is done for you.

You could substitute refrigerated, dry pack raspberries (don’t thaw them before adding them to the butter) for the blueberries, or chopped candy bars. You can further make the frosting chocolate by combining two tablespoons of cocoa powder to the powdered sugar before combining the melted butter & cream.

Be sure to chop the white chocolate very finely. I like to use white chocolate chips & grind them using the pulse role in my food processor. The finely dissolved solids (a food science term!) adds a creamy smoothness to the finished cupcakes.

Blueberry Cupcakes
1/3 cup vegetable oil
Three egg whites

1-1/4 cups water

1/2 cup finely chopped white chocolate
One box two-layer white cake mix
One tsp. vanilla
1 cup blueberries, fresh (if frozen, do not thaw)
1-1/2 cups powdered sugar
2-3 Tbsp. heavy cream
2 Tbsp. butter, melted
Preheat oven to 375 deg F. Line 24 muffin cups with fluted paper liners and set aside. In a large bowl, mix cake mix, water, oil, and egg whites. Beat until blended, then beat on medium speed for 2 minutes, until mixture is thick and shiny. Fold in the finely diced white chocolate, then close in the blueberries. Spoon batter into the processed muffin cups.


Bake at 375 degrees F for 20 to 25 minutes or until cupcakes are golden brown & rounded, and a toothpick inserted in the center comes out clean. Cool for 5 minutes, then removes to a wire rack to cool completely.

For the frosting, place powdered sugar in a medium bowl. Add vanilla, butter, and 2 Tbsp. of the heavy cream and stir with a wire whisk until smooth. You may need to add more sugar or more cream until desired consistency is reached; the glaze should be thin. Drizzle over cooled cupcakes. Store covered at room temperature for up to 4 days. Makes 24 cupcakes


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Lunch Treat

Street Music: Old Brown Bag Lunches Peanut Butter SandwichPlay Accordion In The Brooklyn, New York City

Everyone knows kids love peanut butter and jelly, but what about peanut butter and raisins or peanut butter and marshmallows?

Peanut butter sandwiches have been a staple in kids’ lunchboxes for ever. Most kids love peanut butter and it is less likely to spoil if not refrigerated. It packs a lot of protein in a lunch as well and can be healthy for your child.

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Shea Butter


Shea butter is a luxurious skin moisturizer with significant therapeutic benefits. It’s also a sustainable mainstay crop for West African villagers.

What is Shea Butter?

Shea butter is a gift from nature with its healing, beautifying and regenerating properties. The precious butter is held within the Karite fruit of the (ka-ree-tay) tree, which grows wild in West Africa.

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How to Make Homemade Butter


Making butter is a fun science experiment that both teaches and entertains students.

Holiday dinners, especially around Thanksgiving, Christmas and Easter, typically revolve around many family members. Instead of sitting in front of the TV or game console, kids can make butter, a fun way to add to the dinner table. Making butter is simple and does not require any complicated equipment. It is simple to do in the classroom, and the recipe can be sent home for sharing the holiday fun.

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