The World According to Bella

 

Meet Mulligan. He is on the left and looks like a mini me. Even Mr. C wasn't sure who was who when he looked at the picture. I look sad and feel sad. At first I thought a two week sleepover would be so fun with Mulligan but then Mrs. S showed me the map.

I realized just how far away Mr. C and Mrs. S would be from me. Its a long ways from our house. I did perk up a bit when Mrs. S suggested we could Skype.  I know all about Skype because their son Skypes us a lot from where he lives in Hawaii. Must be warm there because I never ever see  him wearing a jacket, hat or gloves like people do here. Mrs. S promised me I could write more often on the blog to let you know what Mulligan and I are up to. She promises to post lots of cool pictures and maybe a recipe or two from what she calls the garden isle.

Wish me luck. My weekend lake boot camp weekend has me in pretty good shape. Hopefully I can keep up with Mulligan and make it over the ever growing mounds of snow to play outside. 

My first assignment from Mrs. S was to post this tropical recipe. She loved it and thinks you will too.

Love, Bella

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Coconut Lime Bread

Coconut –Lime Bread

Cook’s notes: This zesty citrus quick bread with coconut is a very yummy tropical treat. The recipe comes from BHG March 2013. 

Ingredients:

• 2 cups of flour
• 1 cup sugar
• 2 tsp. baking powder
• 1 tsp. cinnamon
• ½ tsp. salt
• 1 large egg
• 1 cup coconut milk or milk
• 1/3 cup melted butter
• 1 cup flaked coconut toasted
• ¾ cup lime marmalade melted
• 1 TB. lime marmalade melted
• ¼ cup toasted coconut
• ¾ cup chopped almonds

Directions:

• Preheat oven to 350 and grease and flour sides of loaf pan
• In a large bowl stir flour, sugar, baking powder, cinnamon and salt
• In another bowl beat egg with a whisk and stir in coconut milk and 1/3 cup melted butter
• Add egg mixture all at once to flour mixture, add in almonds and stir just till moistened-the batter will be lumpy
• Fold in 1 cup of toasted coconut
• Spoon 1/3 of batter in pan and spoon part of the ¾ cup marmalade over batter and then repeat with batter and marmalade-and ending with last 1/3 of batter and use a thin metal spatula to swirl the rest of the marmalade through the batter
• Bake 45 minutes or until center comes clean with a toothpick
• Cool on a wire rack for several hours and wrap with plastic wrap- store at room temperature
• Before slicing brush top of loaf with 1 TB. marmalade and sprinkle ¼ cup toasted coconut over top