Share Your World–2014 Week 49

Share Your World

Wow! This is my 1000th post! And what better way to celebrate, than with you, my friends.

Here are Cee’s questions and my answers for this week:

What is your preferred hot drink: coffee, tea, water, hot chocolate, or other?
This winter fall, tea has been my favorite hot drink. It comes in so many flavors.

What was your favorite toy as a child  . . .  and now?
My doll baby, Charlie, who was named after Choo Choo Charlie, the engineer from the Good & Plenty commercial. I was three at the time I named her. (Would you like me to sing you the theme song? The link is below.)
Now my computer, tablet, or phone is my constant companion.

Candy factories of the entire world have become one and will now be making only one kind of candy. Which kind, if you were calling the shots?
I would say Good & Plenty, but not everyone likes black licorice; I’ll compromise and make Ghirardelli Peppermint Bark squares. 

Would you want $100,000 right now or $120,000 in a year (tax Free)?
$20,000 would be a nice bonus for waiting a year. 

Bonus question:  What are you grateful for from last week, and what are you looking forward to in the week coming up?
I’m grateful hubby was feeling better and helped me finish Christmas shopping for the grandkids.
Kai-le is going to be nine this Saturday, and I’m looking forward to celebrating with her.

Now it’s your turn! Will you create your own post and link to Cee’s blog, or leave your answers in the comments below? I always enjoy hearing from you. 

Wandered Into the Kitchen Again



I started cleaning my sewing room Monday, and intended to work in there again today. However, I found these raspberries languishing in the refrigerator and decided to add purpose to their short lifespan. Do I know how to procrastinate, or what? 

Raspberry and Chocolate Muffins

1 egg or 1/4 c. egg substitute
1/2 c. milk
1/4 c. canola oil
1 c. whole wheat pastry flour
1 c. unbleached white flour
1/2 c. sugar or 1/4 c. Splenda baking mix
2 tsps. baking powder
1/2 tsp. salt
1 c. fresh raspberries
Semi-sweet chocolate chips 

melted butter
1/3 c. sugar
1 tsp. cinnamon

Heat oven to 400(F). Coat bottom of 12 standard muffin cups with nonstick spray. 
Beat egg; stir in milk and oil. Mix in dry ingredients just until flour is moistened. (Batter should be lumpy). Fold in raspberries and a small handful of chocolate chips. 
Fill muffin cups 2/3 full. Bake 18-22 minutes or until golden brown. Immediately remove from pan and cool on rack.  
To prepare topping, melt butter or substitute of your choice in one small bowl; combine sugar and cinnamon in another. Dip cooled muffins into melted butter, then into sugar/cinnamon mixture. Enjoy!