Splurged at Lunds today...
Two awesome finds at an estate sale, only $1 each!!
Trying to be cool and decorate the boring white walls of my apartment with little origami pyramids..
Also painting a nice little penguin/polar bear scene on the walls! That little chef dude is my favorite (art/idea cred goes to Chris!)
Competed in my first race!! Such a beautiful course and amazing crowd! The St. Paul community is so supportive of the runners!
Two great button-down finds at a local store, Hunt & Gather. I could (and have) spent hours pouring over their awesome finds)
Fall time means breaking out my fav oxfords, they always make me feel classy!
Baking no knead bread from a Smitten Kitchen recipe. A little dense, but not bad considering I do not own an electric mixer!!
And finally, some warm pumpkin muffins to end a very very long 12 hr work day! Nom nom
Easy pumpkin muffins, slight adaptation from Smitten Kitchen!
This recipe made 12 regular and 12 mini muffins.
1 1/2 cups flour
1 teaspoon baking powder
1 cup canned, solid packed pumpkin
1/3 cup vegetable oil
2 large eggs
1 1/2 teaspoons cinnamon plus 1/2 teaspoon
1/4 teaspoon ground ginger
1/4 teaspoon grond nutmeg
1 1/4 cup sugar, plus 1 tablespoon for topping
1/2 teaspoon baking soda
large pinch of salt
1. Place rack in the middle of the oven and preheat to 350 degrees F.
2. Whisk together pumpkin, oil, eggs, spices, 1 1/4 cups sugar, baking soda and salt in a large bowl until smooth. Then add flour and mix until just combined.
3. In a small bowl mix together 1 tablespoon and 1/2 teaspoon cinnamon.
4. Fill muffin tins until 3/4 full, and top with cinnamon sugar.
5. Bake for 25-30 minutes, until a toothpick inserted into the middle comes out clean.
6. Let cool for a few minutes until removing and putting on a cooling rack. Or if pressed for space (like me) gently tilt muffins on their sides in the pan to cool (as seen above).
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