Happy Thanksgiving, Canada 🦃🍁🇨🇦
We celebrated ours last night. Turkey dinner and pumpkin pie. Today we will have crustless gingerbread pumpkin cheesecake 😊
Yesterday wasn't too windy, so we managed to clean up some in the backyard. Had our last cherry tomatoes harvest as well sunflowers. Greenhouse is totally empty now.
Wish today we could relax and rest, as it's an extra day at home, but nope. Gotta keep on grinding as life isn't stopping regardless it's a national holiday 😁 Basement to tidy up, websites to update, kitchen to warm up for todays dish plus food prep for school and dinner for the week, then should we have the energy, Halloween inflatables to display at last.
Anyhoo!
Here is a yummo muffin recipe, using pak choy (Shanghai Buk Choy/Siew Pak Choy) 😉. It's nicely green color, fluffy, and should you serve it slightly warm, the melted chocolate makes it even more special 😊
2 c flour
1 c sugar
1 tbsp BP
A pinch of salt
2 eggs
6 tbsp oil
3 baby bok choy
1 c milk
1 cap (1 tsp) lemon juice
100 g milk chocolate
Mix dry ingredients in a bowl, set to side
Grease muffin pan and preheat oven to 400 F
Break chocolate into smaller bars
Into a food processor, mix eggs, pak choy, oil, lemon juice, milk
Pour batter into muffin pan and bake for 20 mins
Enjoy!
