peanut butter and jelly muffins

February 19, 2014

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Ohhhh, these muffins. The biggest issue I had making them was choosing which flavor jam to put in the middle. And they were so so good.
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Last night I had scotcharoo’s on the brain, but woke up in a very muffin mood. (Do muffin moods happen to everyone, or is that just me?) My muffin mood combined with my giant bag of fresh jams I got on Friday lead me to hunting down a good pb & j muffin recipe. So those scotcharoo’s may be seen next week. Unless a brownie mood strikes or something, you just never know. Okay, back to these muffins.

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peanut butter and jelly muffins
 
Print
Ingredients
  • Topping:
  • 4 tbsp flour
  • 4 tbsp sugar
  • 4 tbsp creamy peanut butter
  • Muffins:
  • 2 cups flour (I used one cup whole wheat, one cup all-purpose)
  • 1½ tsp salt
  • 1 tbsp baking powder
  • 1 cup whole milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • ⅔ cup granulated sugar
  • 1 cup creamy peanut butter
  • ⅓ cup vegetable oil
  • ½ cup jam or preserves
Instructions
  1. Preheat oven to 375F, and line muffin tin with 12 liners.
  2. First, make your topping by whisking together the 4 tbsp of each flour and sugar. Next, add your peanut butter and crumble together. Set aside.
  3. In a seperate bowl, sift together flour, salt and baking soda. In another bowl, whisk milk, eggs, vanilla, sugar, peanut butter and oil.
  4. Fold wet ingredients into dry until just incorperated.
  5. Add 1 tbsp of batter to each muffin liner, followed by 2 tsp of jam, and then topped off with remaining batter. Top each muffin with a generous amount of topping, and press down just a bit.
  6. Bake for 18-20 minutes, let cool and enjoy!

Recipe adapted from Anecdotes and Apple Cores.

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Nom nom nom,
shansig

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hair color trends for spring

February 18, 2014

Today’s the day!  Hair appointment day, that is.  It’s been a few months and my hair is in desperate need of some attention, so I’m excited to say the least.  My strands are aching for some change, although I probably won’t stray too far from my normal shade.  Spring has brought out some fun color trends for the daring, however:

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1. Brandy J tried for a few months to convince me to to follow this fun trend, and to be honest I put some serious thought into it. Brunettes going platinum is huge this spring- and the drastic change is so fun- I love it! Very tempting but I’m not willing to take on the damage it would require, nor the ugly shades that surely come with the process.
2. PASTELS! I love this subtle take on the wild colors that we saw last spring. Aveda has a new Pastel Blonde Series that creates these hues perfectly.
3. Another new color trend- called “Splashlights”. A refresher for ombre- this trend leaves the ends matching the scalp- with the highlight being only around your face. I will say- to make this look work you would want a stylist that has a lot of experience with color, because the look and placement are so exact.
Okay, I lied. After writing this I’m really thinking about those splashlights…
shansig

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four words (and 21 weeks)

February 17, 2014

Midnight.  Pulling out of my granny’s driveway.  Tires crunching in the snow.  “I Will Wait for You” is in chorus very low on the radio.  A tiny sleepy voice from the backseat, You look pretty mom.  I smile and reply thank you through streaming tears.  She falls fast asleep.

After an evening, week, month of self doubt and melancholy those four words from my daughter were exactly what I needed.  The next day I typed them in a note on my phone.  Saving for those times when I become frustrated while getting dressed, or am just feeling less than fantastic.  You look pretty mom.  I hope to never forget those words and that special moment.

21_weeks_tough_stripes_1 21_weeks_tough_stripes_2 21_weeks_tough_stripes_3 21_weeks_tough_stripes_4Today we are preparing for another look at our little man.  This time a more in depth ultrasound just to make sure his home is as safe as it can be.  Regardless of the circumstances that have led to this appointment I am always excited for a peak at my growing baby.  Hopeful for a great report and a more than ready to show off babe (he hasn’t disappointed yet).

21_weeks_tough_stripes_5|WEARING| Forever 21 dress/faux leather jacket similar/ASOS maternity jeans/grey scarf similar/black hobo bag similar/sleeved boot similar

brandyjsig

 

 

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a valentine morning

February 14, 2014

valentine_2014_1Sprinkle donuts, a glass of milk and your best gal.  We can’t imagine a sweeter way to spend this February 14th morning.  These girls brighten every single day.  What a gift it is to have lovely little holidays like this one to make special for them.  Their appreciation is written allover those glazed crusted faces.

valentine_2014_2 valentine_2014_3 valentine_2014_4Husband, boyfriend, best friend, mom, dad, sister, brother, cousin, aunt, grandparent – whomever your valentine may be, we hope you are able show them a little extra love today.

Cheers to Valentine’s Day (and donuts)!

double_name

 

 

 

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vegetarian tortilla soup

February 13, 2014

vegetarin_tortilla_soup_3There are many things in life that are simple and uncomplicated. Then there are other things that are a lot of work but prove themselves to be completely worth it. That is what this soup is to me. First there is the frying of the tortilla. Then there is the blending of the soup(why don’t I have a handheld emulsion blender again?). After all that you need to prepare an array of toppings. Sure you could skip some steps, take a shortcut here or there. But just like the best relationships this soup is worth every single ounce of effort. I promise.

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vegetarian tortilla soup
 
Print
Ingredients
  • 6 tablespoons cooking oil
  • 8 6-inch corn tortillas, halved and cut crosswise into ¼-inch strips
  • 1 onion, chopped
  • 4 large cloves garlic, smashed
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder
  • ¼ teaspoon cayenne
  • 1½ quarts canned low-sodium chicken broth or homemade stock
  • 3 cups canned crushed tomatoes in thick puree (one 28-ounce can)
  • 2 bay leaves
  • 2½ teaspoons salt
  • ¼ cup lightly-packed cilantro leaves plus 3 tablespoons chopped cilantro (optional for serving)
  • 1 can black beans, drained and rinsed
  • 1 avocado, cut into ½-inch dice for serving
  • ¼ pound cheddar, grated for serving
  • Lime wedges, for serving
Instructions
  1. In a large heavy pot, heat the oil over moderately high heat. Add half the tortilla strips and cook, stirring, until pale golden, about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining tortilla strips.
  2. Reduce the heat to moderately low. Add the onion, garlic, and spices; cook, stirring, for 5 minutes. Add the broth, tomatoes, bay leaves, salt, cilantro leaves, if using, and one-third of the tortilla strips. Bring to a simmer. Cook, uncovered, for 30 minutes; remove the bay leaves.
  3. In a blender, puree the soup in batches; pour it back into the pot. Add the black beans, bring the soup back to a simmer, and simmer until just cooked through, about 1 minute.
  4. To serve, put the remaining tortilla strips in bowls, top with the cheese, and pour in the soup. Sprinkle with the chopped cilantro and avocado, if using, and serve with the lime wedges.
Notes
Easily add cooked chicken or shrimp (at the point where you add the beans) to make a not so vegetarian version.
Nutrition Information
Serving size: 4

recipe adapted from Food & Wine

vegetarin_tortilla_soup_3 vegetarin_tortilla_soup_4A warm taste with a fresh twist.  If you have never made tortilla soup at home now is the time.  Your house will smell amazing and everyone in your family will thank you.

brandyjsig

Posted in recipes, soup, vegetarian, what's cooking | Tagged | Leave a comment