Thursday, September 21, 2017

Habanero Pepper Jam

I grew a habanero plant in a deck planter this summer which produced many peppers! I searched online for habanero jam recipes, because I had the idea in my mind of serving this with cream cheese and crackers. I started with the recipe I found on AllRecipes, and I made minimal adjustments to the recipe. Following are my results and suggestions.

Serving suggestion: whole-grain cracker topped with
neufchatel cheese (reduced fat cream cheese) and habanero jam

I made only a small batch of this jam for two reasons: I wanted to make sure it would turn out with the changes I made, and I wanted to make sure we liked it. We liked it so well, I will be making this again next week!


  • ¾ cup cider vinegar
  • 1⅔ cups Truvia - If you want to use sugar, you will need about twice as much. See original recipe with sugar in the AllRecipes link above.
  • ½ to ¾ carrot, shredded - I used more than ½ of a medium size carrot
  • ¼ large red bell pepper, minced
  • 6 or 7 habaneros, minced and seeded - I started with 6 and then added another half while it was on the stove; I think I will just use 6 next time!
  • 3 oz. liquid pectin

Diced bell pepper, habanero, and shredded carrots

Tuesday, September 5, 2017

Egg-Less Whole-Wheat Blueberry Muffins

So easy and deliciously moist! We ate these without butter or any topping.

Ingredients for 12 muffins

  • 1¾ cups whole-wheat flour
  • ½ cup all-purpose flour
  • ⅓ cup brown sugar blend - I used Splenda 
  • ¾ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¾ to 1 cup blueberries, fresh or frozen - I used 1 cup fresh blueberries, and I think ¾ cup would have been plenty
  • 1 teaspoon vanilla extract
  • ⅓ cup olive oil
  • 1½ cups nonfat plain Greek yogurt