Monday, November 30, 2015

Lime Chia Seed Muffins

Today we were having trouble finding something for lunch, so I made lime chia seed muffins. These muffins taste similar to lemon poppy seed muffins. The only difference is that they taste like lime instead of lemon.

Here's how to make them.

Lime Chia Seed Muffins


1 cup of sugar.
1 cup of lime juice.
1 T of lime zest.

3 cups of flour.
2 teaspoons of baking powder.
1/4 a teaspoon of baking soda.
1/4 a teaspoon of salt.
2 eggs.
1/2 a cup of butter.
1/4 a cup of chia seeds.
1/2 a cup of milk.


In a bowl cream the zest sugar and butter.

Add the eggs one at a time stirring well after each addition.

Add one cup of the flour then add the milk then add the rest of the flour.

Stir in the chia seeds.

Preheat your oven to 350 F.

Grease or line a muffin tin and put 1/4 of a cup of the batter in each cup.

Cook the muffins for 25 minutes then let them cool.

Wednesday, November 25, 2015

Zucchini Crisp

Today I made zucchini crisp.  My mom is always trying to make me eat sautéed zucchini but I  like sweet things more so I  sautéed the filling ingredients together. I made a lot of the filling last year and froze it all. I made this recipe with one of the last bags of it. This recipe tastes similar to apple crisp.

Here's how to make it.

Zucchini Crisp



4 cups of peeled seeded zucchini
1/3 a cup of lemon juice
1/2 a cup of sugar
1/2 a teaspoon of cinnamon
1/4 a teaspoon of nutmeg
1/2 a cup of flour

sauté until soft then add the flour.


1/2 a cup of brown sugar (more if you like sweeter things)
1/2 a cup of flour
1 cup of oats
1 stick of butter cut into pieces

Spread the zucchini mixture into a 9x13 pan.

pre heat your oven to 350 F.

mix together the brown sugar, flour, oats and butter in a bowl.

Work the butter into the dry ingredients until it resembles crumbs.

sprinkle the topping over the zucchini and place in the oven for 50 minutes.

let cool and serve plain or with vanilla ice cream.

Tuesday, November 24, 2015

One Pot Mac and Cheese

 Today I made mac and cheese for lunch. Only 3 people in my family eat mac and cheese so there are always leftovers for snacks . The recipe has only 5 ingredients so its easy to make. This recipe tastes better than boxed mac and cheese and is a lot healthier.

Here's how to make it.

One Pot Mac and Cheese


2 cups of milk

1 cup of water

2 cups of cheddar cheese 

2 cups of macaroni

3 T of butter

Salt or/and pepper to taste

Grade the cheese and set it aside.

In a medium saucepan, mix together the milk water macaroni and butter.

Cook on medium heat stirring constantly until the pasta is soft. 

Mix in the cheese until it has all melted.

Let cool and serve.

Monday, November 23, 2015

Homemade Payday Bars

Today I made homemade Payday bars out of homemade caramel and party peanuts. I got the idea when we made caramel apples with peanuts on them on Halloween. They are delicious with no corn syrup at all.

Here's how to make them.

Homemade Payday Bars

2 cups of brown sugar.
2 cups of heavy cream.
1 cup of honey.
1 stick of butter.
1/2 a cup of peanut butter.
2 pounds of party peanuts.

Mix the sugar cream and honey in a medium saucepan.

Put the saucepan over medium heat and add the butter (I cut the butter into pieces for quicker melting)

Cook the mixture and stir it constantly until it's thick or it has reached firm ball stage.

Remove the caramel from the heat and stir in the peanut butter.

Line a 9 x 13 pan with aluminum foil then pour three cups of the peanuts onto the bottom of the pan.

Pour the caramel into the pan and sprinkle the rest of the peanuts on top.

Leave at room temperature until it has cooled completely.

Slice to the size of your choice and enjoy.

Friday, November 20, 2015

How to Make Key Lime Mousse

Today I decided to make key lime mousse because we had some ripe limes on our potted lime tree.

Here's how to make it.

Key Lime Mousse


  • 1/2 a T of lime zest
  • 1/2 a cup of lime juice
  • 1/2 a cup of sugar
  • 3 eggs
  • 6 T of butter
  • 3/4 a cup of cream

 Whisk together zest, juice, sugar, and eggs in a small saucepan.

Cut the butter into small pieces and put it in the saucepan.

Cook and stir over medium-low heat until thick, or around 8 minutes.

Remove from heat and place in an ice bath until cool, stirring occasionally

While the custard is cooling, whip the cream into stiff peaks.

After it's cool, force the lime custard through a fine sieve.

Add the whipped cream into the custard and gently fold it through.

Let it chill for 2 hours before serving.  Serve and enjoy!