First of all, in regards to the title of this post, go here. This is a website that my friends and I were smitten with way back in the day. If you don’t share my sense of humor you may find it dumb, but at least give it a test drive. At the very least I hope you get a giggle out of it.
^ This set-up was at Anthropology, one of my favorite stores in existence. Unfortunately, I’m wayyy too broke to buy pretty much anything in the store, but I still enjoy looking around and potentially stealing their artsy ideas. Like this Ball Jar Snow-Globey type thing, for example. Easy and adorable!
On another note, I’m starting this new breakfast foods kick. Basically, while I’m home with access to a fully-stocked kitchen (less than a week left now, eep!), I want to cook as many breakfast foods as I can, so I will have a nice arsenal when I get back to Burlington. Yesterday, my theme was muffins, but I also want to try things like eggs, croissants and bread… and just about everything else people eat on a regular basis for breakfast. I want to try and make things that can last for a few days, so when I wake up every morning I will already have these foods ready and waiting for me = more sleep, less fuss. Who doesn’t like that?
Let’s talk about the muffins I made; I only had time for two different kinds, but that’s a step in the right direction!
– 1 egg
– 3/4 cup milk
– 2/3 cup vegetable oil
– 1 1/2 cups all-purpose flour
– 3/4 cup sugar
– 2 teaspoon baking powder
– 1/4 teaspoon salt
– 26 Oreo cookies
– 250ml double cream
Wet and dry ingredients mix together and add 12 crushed Oreo cookies, mix again and pur into the muffin pan.
Bake for 20 minutes in 356F.
Beat the cream and decorate top part of muffin with it, place on the top one Oreo cookie.
*Now, my muffins didn’t have the cream and extra Oreo on top. Mostly because I didn’t have the double cream in my pantry, and also there were a bunch of Oreo’s in there already… and I’m trying to not get obese at the ripe age of 21. Oui.*
Makes – 6 large muffins (I made 9 regular muffins)
1 stick softened butter
1/2 cup dark brown sugar
1 tablespoon vanilla extract
1 tablespoon mixed spice
1 tablespoon ground cinnamon
1 teaspoon ground ginger
pinch of salt
1/4 cup milk
1 cup self raising flour
Preheat oven to 200C. Line a 6-hole large muffin tin with paper cases.
Place butter, sugar, vanilla extract and salt in a large bowl. Beat until light and fluffy. Add eggs, ginger, cinnamon and mixed spice. Beat for a minute.
Add flour and milk and beat until well combined. Spoon mixture in muffin cases until each is 2/3rds full. Sprinkle extra cinnamon on top (optional).
Bake in oven for approximately 15 minutes until cooked through, risen and golden brown on top. Remove from oven and cool in cases on wire rack.
Serve dusted with icing sugar.
Well, there is the start of my brekkie food collection. Stay tuned for more, as there will definitely be some.
I just finished my homework for my on-line class, and it’s not even 13h00 yet… wooo go me! I still have a bunch of crap to do before I go back up to Vermont, and with less than a week left it’s starting to make me nervous.
Instead of doing anything productive though, I am going to watch and episode of Dexter, cook some more, then go to the gym and some trampoline place with Max. I’ll let cha know how it goes! My apologies for the quick post, but it’s better than nothing.
x’s and o’s, my peeps.