Monday, December 5, 2011
Burrrr it's getting cold...
Good Morning everyone, it's actually cold this morning in San Francisco, Well I sunk out and went to the GoodWill with Mom yesterday I had to go home and feed my baby and give her water and clean Paper. I so miss her she was so happy to see her Mommie. I feel so bad that I'm leaving her home alone but it's for her own good. I wanted to bring her so bad yesterday but I didn't hopefully in a couple more days I will feel much better and be able to go home. At the GoodWill I found a most wonderful Cookie jar for 8 bucks and plus 20 percent off...It's a beige color and has brown gingerbread men all around it and a think was a pink cookie with a slite green trim...I love it can't wait to wash it up and fill it with Christmas cookies. I didn't get a picture cause I didn't have my phone...And I found a tea holder with a snowman on the other end of the chain to cute. Four olive green luncheon plates Two Christmas Tea cups n saucers to use with my Christmas Tea Pot. A blue glass vase for my daughter and some Christmas cloth napkins.
Well I'm leaving you with a Peanutbutter Muffin...
Peanutbutter and Jelly Muffins
Serving Size = 12 regular size muffins
Original Recipe: Pieces of my Heaven on Earth
1 cup all purpose flour
3/4 cup whole wheat flour
1/4 cup sugar
1/4 cup dark brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups low fat milk
2 tablespoons melted butter (unsalted)
1/3 cup creamy peanut butter
1 teaspoon vanilla extract
12 teaspoons jam (I used raspberry)
Preheat oven to 400F.
Combine both flours, sugars, baking powder and salt in a bowl and set aside.
Using a mixer, mix together the milk, butter, peanut butter, egg and vanilla. Mix until combined. Pour in the flour mixture and mix until just combined.
Grease a muffin tin and fill halfway (or less, but not more or you will run out of batter) with batter. Add 1 teaspoon of jam to each muffin and then cover with the rest of the batter.
Bake for 20 minutes. Remove from oven and let cool in muffin tin for about 5 minutes then remove to cool on a wire rack.
I found this on Elisa's cooking diary...I haven't made them yet but I will...They look so yummy...