This past weekend was all about stopping to relax, thinking about our projects for the winter and the coming year, reading and just simply being together. This past weekend was filled with time spent with my guys, laughing and having long wonderful conversations, reading and binge-watching by the fire, and yummy foods. I love weekends like that!! I feel very blessed to have time with my husband and son like that! I am treasuring every moment that our son is still living at home, time that I get with my husband when he’s not working, and even catching up with our daughter when we can.
I always love books with a little magic to them. The book I’m reading now is so nice to read all snuggled by the fire with my very comfortable “un-hide” blanket. This blanket is the softest, most comfortable blanket! The book I’m reading is ” The Awakening” by Norah Roberts. I recommend it. I love the bits of gaelic language she has throughout this and many of her books! I love learning new words and phrases as I am also part Irish. It’s been fun!! This book is book one in her Dragon Heart Legacy series. I love series books as I get so invested in the characters! I also love her style of writing.
Anywho… over the weekend, I made a vanilla cake with cream cheese frosting (will post one of these days) and delicious raspberry strudel muffins!! Those muffins! Those muffins along with our breakfast and then again later with my hazelnut Teechino and almond creamer- oh my!!
Tuesday, I was feeling a bit sad as my son returned to school for his Spring semester in college. I get used to his being around.
Monday evening – Tuesday evening, my husband and I started to feel a bit under the weather. Wednesday we were in not such great shape. Thursday, we had tests done to rule out “you know what”. We’ve been recovering and napping a ton, and luckily had prepared beforehand with a huge stocking up of food and necessities because we’re expecting a MAJOR snowstorm here for this weekend beginning this evening!! Happy my children will be safe at home and my husband and I too!!
I hope you all had a beautiful weekend and a lovely week and get opportunities often to relax and unwind and maybe even get in a bit of laughter and great conversations if you can! It, for me anyway, soothes the soul and revives me and helps me head into the week better!
Raspberry Strudel Muffins:
2 cups gluten free all purpose flour
1/2 cup Swerve granulated sugar substitute
2 tsps baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs, room temperature, slightly beaten
1 cup dairy free sugar free plain yogurt
1/4 tsp lemon extract
1/2 cup coconut oil, melted and cooled
1 small lemon, grated (zest)
1/3 cup almond milk
1 cup frozen raspberries
1/3 cup Swerve granulated sugar substitute or stevia
1/4 cup gluten free all purpose flour
2 Tbsps grass fed butter, softened
- Preheat oven to 400°F. Spray well a muffin pan with coconut oil spray. Set aside.
- Prep your zest, melt your coconut oil, set out all measured ingredients and set aside.
- In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
- In a separate bowl, combine eggs, yogurt, lemon extract, and oil. Mix well. Stir into dry ingredients until just mixed well together. Add the almond milk. Gently stir in with a rubber spatula. Fold in raspberries.
- Make the topping by mixing all topping ingredients together with a fork til it resembles coarse crumbs. Mix together the flour and sugar, then cut in butter with fork.
- Fill muffin pan with muffin batter to top, but not heaping over. Put topping on top of each muffin, by sprinkling topping on top of each muffin. Add about a tablespoon to each one.
- Bake at 400°F for 18 minutes or until toothpick inserted comes out clean at end of baking time.
- Cool for 10 minutes on cooling rack while still in pan, then take out and serve warm. They are nice and moist for 2 days. Enjoy!!