Looking for Rainbows

The past two days we have experienced rain, high winds and hail.  This morning, as you can see from the photo the clouds over the ocean were dark but we got a rainbow right in front of the back patio!  After all the depressing news from Japan, the suffering of the people, the loss of life and heroic efforts of those in the nuclear plants, I needed a rainbow to brighten the day. 

As we enter week 4 of the Money Pit, things are moving along....Cabinets and hardware were delivered on Monday and installed. 

Linen cabinet and my vanity

lights are in

Shower waiting for glass doors

Dr C's vanity on the right

Loving the glass tile

That hole will soon have a Toto toilet on it!

Kids' Bathroom cabinets are in with hardware

Tomorrow the shower doors in the Master bath will go in and mirrors in the kids' bathroom will be installed.  Thursday is the big day, with the quartzite, granite and plumbing fixtures all hooked up.  I may just get to take a shower here before I leave for a teaching trip on Saturday.

Since the parade of workers continues, I've been making new muffins each morning; my designer says that they are all too comfortable here, since I've been providing food since we started--she's afraid they won't leave! 
Tonight I made some muffins that I love, and am hoping the crew will enjoy; they are the best of Hawaiiana....pineapple, coconut, macadamia nuts, and a cream cheese surprise in the middle....these will wake you up in the morning!

Pineapple Stuffed Macadamia Nut Muffins
Makes 12
For the filling
1 tablespoons sugar
One 8-ounce package of cream cheese, at room temperature
One 8-ounce can crushed pineapple, drained

1. In a food processor, or electric mixer, beat the filling ingredients together, and transfer to a small bowl, while you make the batter.

 Macadamia Nut Muffin Batter
10 tablespoons unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 tablespoon vanilla paste or extract
1/4 cup milk
2 cups cake flour
1/2 teaspoon baking powder
1/2 cup chopped macadamia nuts
1/2 cups shredded coconut

Preheat the oven to 350 degrees and line 12 muffin cups with cupcake liners, or coat with non-stick cooking spray.

In the same bowl of the food processor or electric mixer, cream together the butter and sugar, add the eggs, vanilla and milk, blending until smooth.  Add the remaining ingredients, and beat until combined.

Using a large portion scoop batter into the muffin tins.  

 Using a teaspoon, or small scoop, top the batter with some of the cream cheese mixture.   

 Top the cream cheese with more of the muffin batter

 Sprinkle with additional chopped macadamia nuts, or coconut if desired and bake for 25 minutes until golden brown and a skewer inserted into the center comes out clean.  Cool completely before serving. 

I hope you've had a great day, and that you see a rainbow this week, too.