Hello
I hope all of you are well.
I hope all of you are well.
(Source: dontforgettofeel)
(Source: hikari-kun)
Today is National Food Day.
I absolutely love this idea - an entire day dedicated to healthy, affordable, and sustainable food.
In honor of the day, I decided to bake something using my favorite food: Peanut Butter.
Oh, don’t you tell me forgot after I spilled my heart out to you.
As soon as I came up with the idea for these muffins, I went searching for possible recipes. I came across a recipe for peanut butter and jelly cupcakes, but I wanted to make them healthier, so they could be a good on-the-go breakfast or an afternoon pick-me-up.
And boy, do these PICK.YOU.UP.
My mom used to make the BEST peanut butter and jelly sandwiches. She’s what we’d like to call a PB&J guru. Creamy Skippy peanut butter and strawberry jelly on potato bread, cut down the center. Crusts cut off - always off.
What? You were a diagonal-cut kinda kid? Gosh, you just had it all wrong.
It’s fine. I can get over it. These are just muffins, anyways. Eat them however you want. Use your fingers, a fork, whatever - just don’t come complaining to me when there are none left…
Happy Food day, friends.
Peanut Butter and Jelly Muffins
Makes 12 Muffins
Ingredients
1 3/4 cups whole wheat flour
1 Tablespoon baking powder
1/4 cup sugar (I used slightly less)
1/4 cup packed brown sugar
1 teaspoon salt
1 1/4 cup skim milk
1/2 cup creamy peanut butter (natural won’t work very well for these)
2 eggs, whisked
3 Tablespoons butter, melted and cooled
1 teaspoon vanilla
grape jelly (or another jelly of your preference)
Preheat your oven to 400 degrees. Grease a muffin tin (for 12 muffins) very well.
Mix all dry ingredients (whole wheat flour through salt) in a large bowl. In a separate bowl mix whisk together the wet ingredients (milk through vanilla).
Make a well in the center of the dry ingredients. Slowly pour the wet mixture into the center well and mix well.
Pour the batter into the muffin cups so that they are half full. Spoon a teaspoon of jelly on top of the batter and then cover the top with the rest of the batter. The muffin cups should be almost full.
Bake for 16 minutes, until the tops of the muffins spring back when you touch them. Cool for 5 minutes and then remove and let them cool completely on a wire rack.
FOUND IT AHAHAHAHA
I AM A GENIUS. ))
kbjb:
Nutella Ravioli Cookies.
shared with me by Carolyn, this cookie recipe definitely capture’s her Italian heritage mixed with my exposure to Italian culture, after living there for 3 years. oh and it’s, you know, NUTELLA INSIDE A RAVIOLI SHAPED COOKIE.
recipe over @ Rock UR Party.
TINA GUESS WHAT I’M DOING WITH THIS.
[ZEPHYR, WHERE ARE YOU?!]
[WE ARE MAKING THESE]
avertedfate replied to your post: avertedfate replied to…
I sincerely hope that your future shall be as happy as that if we find a way to help you with what you want to do.
…Thank you, Yomiel.
Anonymous asked: Lynne, it's me. I just wanted to say that I'm sorry for everything that I did to you. When you finally died right before my eyes..I finally realized how horrible I am. I love you, Lynne. And I never stopped.
…You’re a little late.
..I’m sorry, I don’t want to see you anymore. Please go.
((link at the bottom of my blog page.))
avertedfate replied to your post: avertedfate replied to…
She has the same name as my best friend - ironically. Her name is Sissel. We…love each-other very much.
A-Ah..Is that so..?
..How..Very nice. I’m happy for you.
