Manna Butter Coconut Cashew Pineapple

I was SO excited to try my first nut butter from Manna Organics. A co-worker of mine actually introduced me to this brand because she knows how much I LOVE peanut butter. To my surprise, she brought me in a whole jar! She quickly became my favorite. 

Overall Thoughts: I think I started drooling once I tasted it
Rating: A
Tasting Notes: its very chunky, small chunks of cashews and coconut flakes, dried pineapple adds a little sweetness

I do not know where this new found obsession with coconut is, but I am loving all things coconut. It has been a really hot and humid summer here in Virginia so maybe the coconut is a bit refreshing. If you do not like coconut I would not suggest eating this cashew butter as it is a very prominent flavor.

One of the things I like about this cashew butter is that all of the ingredients are certified USDA organic and I can pronounce all of the ingredients. Not hidden ingredients like molasses or palm oil. There are 6 simple ingredients in here: organic cashews, organic dried coconut, organic dried pineapple, organic coconut sugar, organic vanilla extract, and Himalayan pink salt.

Even though the cashew butter is a little on the thicker side, all of the flavors are blended together really well. 

So what should you pair this cashew butter with??

Personally, I have enjoyed eating it by itself straight from the jar. It is so flavorful that it can stand on its own. I would put a dollop in the middle of my oatmeal, on toast, a dip for fruit, yogurt, or added to a batch of overnight oats would be fantastic! 

I hope you enjoy as much as I have! I can't wait to try their other flavors!



*Have a delicious nut butter you think I MUST try? Tell me below and I will add it to my list!*

Irish Cheddar, Bacon, and Potato Muffins

When you think of cheddar cheese, bacon, and potatoes...what is the first thing you think of?

Maybe a loaded baked potato?? The luck of the Irish?? A hearty breakfast??

I find it pretty smart that the Food Network made this muffin the "muffin of the month" for March. It screams Irish and is a nice hearty, savory bake. It will do the trick to soak up all that green beer you may (or may not) consume. :-)

The best way to describe this muffin is to think of a loaded baked potato, but in a muffin form. It's stuffed with freshly grated Irish cheddar cheese, crispy bacon, and shredded potato, plus chives to give it a pop of color and alittle something extra.

If you're looking for a savory bake this is it! It is a very hearty muffin, but the muffin itself is still pretty fluffy, which I love. I baked these muffins for a bake off at my boyfriends work and let's just say we won that week! Now, grab those ingredients and let's get baking!!



For this recipe you will need:

- 1 large Yukon gold potato (about 8oz)
- 1/4 teaspoon plus 2 pinches of salt
- 3 slices bacon, chopped and crispy
- 1 1/2 cups all purpose flour
- 1 tablespoon sugar
-1 tablespoon baking powder
- 1 1/4 cups buttermilk
- 4 tablespoons salted butter, melted
- 1 large egg
- 3/4 cup diced Irish cheddar cheese (about 4oz)
- 1/4/ cup chopped fresh chives
- Freshly ground pepper

Time to Bake:

1. Preheat oven to 400. Line a 12-cup muffin pan with liners and spray with non-stick spray.

2. Prick the potato all over with a fork, wrap in a damp paper towel, and microwave until just cooked through, 4-5 minutes, turning the potato after 2 minutes.* When cool enough to handle, peel off the skin and grate the potato on the large holes of the box grater. Season with 2 pinches each of salt and pepper.

3. Cook bacon in medium skillet until browned and crispy, flip halfway through; about 8-10 minutes. Remove bacon and place on a paper-towel lined plate. Reserve 1 tablespoon bacon drippings.

4. Whisk together flour, sugar, baking powder, and 1/4 teaspoon salt in a large bowl; make a well in the center (make a hole in the dough so you can see the bottom of the bowl in the center).

5. Whisk the buttermilk, melted butter, egg, and 1 tablespoon bacon drippings in a bowl. Pour this mixture into the well of the flour mixture, stir until combined.

6. Fold in the grated potato, bacon, cheese, and chives.
7. Divide batter among muffins tins, filling them all the way to the top!

8. Bake muffins until tops are slightly golden brown, 22-25 minutes, or until a toothpick inserted in the center comes out clean. Let muffins cool 5 minutes in pan before transferring to a cooling rack.

9. Top with more cheese or butter and enjoy!!

*You could also peel the potato before microwaving it. I did not do that, but I am sure it will work the way. If you do try this, let me know how it works out!