Today, I didn’t work out, sadly, but I did clean the house some. Then baked these wonderful strawberry cupcakes with fresh strawberries! Yum!
It’s quite frustrating. When it comes to me making frosting, it’s a 50-50 of whether it’s a happy frosting or a sad frosting. This one was strawberry cream cheese, while it is quite delicious, it’s kind of runny and doesn’t hold as well as I wish. Oh well!
Then I continued going through my dad’s room and emptying out his closet of my mother’s clothes. I realized maybe it wasn’t a good idea going through my mom’s clothes while watching wedding shows on TLC. So I needed to take a break from that.
And now, I FINALLY get to my warm water with lemon.
Recipe: Banana Bread Muffins with Apples and Pecans
Summary: It’s a banana bread muffin – it’s supposed to be somewhat dense, but with the moistness coming from bananas and Greek yogurt and apples, you won’t even feel the denseness!Text from what2cook.netText from what2cook.net Ingredients
- 3/4 to 1 cup sugar
- 5 tablespoons unsalted butter, very soft, room temperature
- 1 egg
- 2 very ripe…
Honey Almond Roasted Chickpeas from Running With Spoons:
- 1 15-ounce can chickpeas (garbanzo beans)
- 1 Tbsp. creamy almond butter
- 1 Tbsp. honey
- 1 Tbsp. granulated sugar (optional, for additional sweetness)
- salt, to tasteInstructions
- Preheat oven to 375F and line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Empty can of chickpeas into a large strainer, allowing the juices to drain before rinsing well with cold water to remove the starch. Optional: remove the outer skins by lightly pinching each individual bean between your fingers. This step takes an additional 10 minutes and isn’t mandatory, but it really helps add some extra crunch to the finished batch.
- Spread chickpeas out onto prepared baking sheet and use a paper towel to pat them dry. You want to be sure to get as much moisture off as you can. The drier they are, the crunchier they’ll be.
- In a medium sized mixing bowl, add almond butter, honey, and sugar, mixing well to ensure that everything is well combined. Add chickpeas to mixing bowl and use a spatula to ensure that they are evenly coated with the almond butter and honey mixture. Pour them back onto the baking sheet and sprinkle with salt.
- Bake for ~30 minutes, or until chickpeas are crunchy and no longer soft in the middle. Use a spatula to stir them every 10 minutes or so to make sure they don’t burn.
- When fully cooled, store in an airtight container at room temperature.
My favorite spatula broke today!!
Maybe this was a sign. That I should’ve been doing something else other than baking…AGAIN.
But today I’m attempting red velvet cupcakes….but using beets instead if food coloring! That’s good right?! I’ve attempted this once before, and it failed. Hopefully this recipe doesn’t disappoint!
Got my warm lemon water and Greek yogurt to start the day, and my three running partners ready to go run!
Oh and I’m cramping, lovely, but I’m gonna try and not let that get in my way today!
My mom was in the hospital for five weeks before she passed away.
Shortly before she went in to the hospital, I developed this interest with baking. I was baking at least once, sometime twice a week.
Then she went in the hospital and I never had time to bake. Then she passed away and I lost interest in baking. Before she got sick, I started having these plans to have my own at-home bakery, but then she passed and I actually started to get worried that I was never going to find my baking passion (I know I’m already starting to lose my graphic design creativity to be honest…).
Then a couple weeks ago I started to bake again. Then tried another new recipe, then another….and would you believe it, I’ve found that passion again. I recently baked banana nut muffins and as I was watching them bake in the oven I couldn’t help but smile. THIS. This is what I want to do with my life: bake.
Every day I want to make something new. My imagination is running so quickly as to what to bake next.
It makes me truly happy.
My next step it to actually start taking some orders and selling stuff. This means I need to start working on my marketing, and create a logo (my graphic design skills can still come in handy!), and figure out prices!
I’m excited but extremely nervous!
Oh, and this is a whole wheat strawberry muffin, from scratch, of course :)