Food and weight-maintenence blog for the POST diet girl

Archive for November, 2012

Happy one year anniversary.

Actually, I think my anniversary was yesterday, but that is ok. What matters is that I have won. I have been successful in managing and overcoming my anxieties. Save for 1 missing week while I was moving, I have written every day.  I was as faithful as possible to the idea of taking pictures of my meals so you could share in my journey and help keep me accountable. It feels as though it was a very long year. So much happened. My life changed entirely. And all of you had the opportunity to see how grandiose life events affect a person’s eating. Things could have taken a turn for the worse very, very easily. But my freshly acquired confidence and boost in self-esteem from making the decision to get better aided me through the roughest patches. I received the most views here during the month of July, the month I began dating G. He has helped change my life for the better. I have someone who really cares. Someone to keep me accountable. I thank all of you for your encouragement and support through my divorce, current relationship, and recovery. I cannot believe how much you have witnessed. Every single one of you were, and continue to be, absolutely vital to my current state of health, mentally and physically. None of you realize how much the little comments meant to me. Even just something as simple as “That looks delicious!” brightened my day so very much and made a huge difference.

Thank you.

Breakfast:

Apple Cinnamon Maple Muffins

Still experimenting with my “shredded additives” base, attempting to get a better rise, I included shredded apple and cut the liquid down a little more, weighing the maple syrup instead, and reducing the milk and oil added. I also upped the baking soda measurement to 1/2 t. As you can see, I did achieve a much better rise, though still not perfect. They were in general much improved from the last 2 attempts.

I had a sandwich for lunch along with some candy corn.

I took hours today for a co-worker who really needed the day off. He and his girlfriend are having a baby and they needed to tour the hospital, you know, just to know where to go and what to do the day of delivery. Which will be extremely soon. I could not deny this to him, so I took the shift. I also got to work with my lovely, which always greatly encourages me to take hours for someone else. I walked to work. It was a GORGEOUS day. I surprised him. He had no idea that I was going to be working. He is adorable when he is surprised.

I had 2 cups of soup for dinner at work.

G took me home. I brewed some coffee and we talked, somewhat accidentally, late into the night. Before we knew it, we had been chatting for 3 hours. He left at around 1 AM. I enjoy that 6 months into our relationship we still never, ever come close to running out of things to talk about. I hope that lasts.

Don’t worry, I will be back.

2 more days

My 1 year anniversary of this blog is tomorrow. It will be the last day I update with the same format. I must admit, I am not too sad to see this one go.

Breakfast:

Carrot Cake Muffins

For this, I took my “shredded additives” base, took out a little of the liquid, and used the last of my molasses. These did not rise very much, so I still have experimenting to do! Next time I shall up the amount of baking soda (to counter the extra acidity in the molasses) and cut out even more of the other liquid. The extra wetness makes them very moist, which is great, but keeps them from rising.

I got lazy for lunch. I had a sandwich, but didn’t feel like taking a picture because I didn’t feel like I needed to. I no longer feel obligated.

I also did not take pictures of dinner. It was just soup at work.

When I get a real recipe worked up, I’ll go into more details in my new blog about my muffin experiments. ^_^ I am so sorry about the lack of details in my updates. I need some time off I think before starting my new one. Everything is okay. I’m just tired.

 

 

Closer

Coming closer to my 1 year has left me much lazier in updating this. I am spending too much time thinking of a name, the new content I want to write about, what my first entry will be, how I want to approach it, that I’ve become behind again by a couple days on here. I promise you it will be worth it.

Breakfast:

Miss P’s Test Kitchen: Muffin Experiment #5 – Molasses Muffins

I ought to have perfected my base recipe first before deviating so much, but I was interested in working with liquid sweeteners as opposed to granulated sugar. Here were the results:

2.8 oz Flour (I experimented with Whole Wheat)
3.3 oz grated Vegetables/Fruits (here I used a combination of carrots and apple)
1/3 cup Molasses
1/3 cup full fat Milk
Heaping 1/8 cup Oil
1 Egg
1/3 t Baking Soda
2/3 t Baking Powder
1 t Cinnamon
1/2 t Ginger
Fresh grated Nutmeg (about 1/4 t)
Pinch of Salt

These hardly rose at all. I figured it was due to the insane amount of liquid in it. I should have taken some liquid out elsewhere in the recipe when I added all that molasses. The result, though, ended up on a very tender, moist, and fluffy muffin. Odd! Even though the batter rose better yesterday, the flatter muffins have a MUCH better texture. I will try again tomorrow.

Before lunch, I went flea market shopping. I need a coffee table. Something small, low to the floor and unique. I found an old painted army trunk. It was painted black with gold swirls on top. Some of the paint has chipped off because it is old. I love it. I could buy one and paint it myself, but this one LOOKS antique since is IS antique. That’s the look I want! I bargained with the man over the trunk and a very large oval-shaped mirror with a gold, ornate frame. He tried to offer me $28 for both, but his wife became rather cross, yelled at him in Spanish, and the man muttered, “I am sorry, my wife wants at least $30 for them…” The poor man. I took them anyway. to be honest, the mirror alone is worth nearly $100 new, and the trunk worth close to $70 as it was painted and had love and work put into it as an art piece. I tried to hang my mirror in my living room and just hated how it looked every place I put it. Then it hit me. I don’t have to hang it in my living room. I now have it hanging in my kitchen where it reflects the windows in my little nook. It is beautiful.

Lunch:

I ate this and also had an extra muffin before I leaving to go work out. It had been a long morning and I just wanted a little extra pick-me-up before going back for the first time in 4 months!

Going to the gym was WONDERFUL! I was so excited about being back, I couldn’t keep my heart rate down! The music my mp3 player chose to play were FABULOUS! I missed running! I missed spacing out for an hour! I missed relaxing my brain and just letting the workout take me. LOVED IT!

Dinner:

Pasta with Broccoli, Mushrooms, Tomatoes and Parmesan Cheese

Taken from: http://www.creative-culinary.com/2011/04/pasta-con-broccoli/

Ingredients

2-3 cups broccoli florets
12 oz spaghetti noodles (I used angel hair because I prefer it)
2 cups sliced fresh mushrooms
1 cup chopped fresh tomato
1 cup grated Parmesan cheese
4 Tbsp butter, melted
4 Tbsp olive oil
1 Tbsp fresh lemon juice
Salt and pepper to taste
More Parmesan to sprinkle on top
ADDED:
Minced Garlic
Fresh chopped Parsley (for garnish)

Preparation

Simmer broccoli in approximately 2 quarts of salted hot water for a few seconds.
Add uncooked spaghetti and cook for 8 minutes. (I prefer thin spaghetti…so adjust accordingly if you do and add to water after a couple of minutes).
Put mushrooms and tomatoes in bottom of serving bowl.
Drain broccoli and spaghetti in colander and put on top of vegetables in bowl and let it sit for a minute.
Add Parmesan, butter, olive oil, lemon juice, salt and pepper; toss together and serve with some additional Parmesan grated on top.

*This recipe was a HUGE surprise to me! HUGE! I just wanted something easy and simple (because I was DYING to start watching “The Adventures of Sherlock Holmes” with Jeremy Brett, who is positively swoon-worthy) and I randomly found this recipe that used all the ingredients that needed to be eaten before going bad and being wasted. THIS was fantastic. I will be making this many, many more times in the future.

Exercise: 1 hour at the gym

Exciting things!

I explained to G today what I am doing with this blog. He is helping me think of a new name. I will be archiving this one soon. I told him that I no longer need this blog for 2 big reasons:

#1) I understand that not everybody believes in “recovery”, but I trust I am now fine. I don’t obsess. I don’t count calories. I don’t dislike the way I look in the least bit even though I am 20 lbs heavier than my lowest weight. I am not depressed. I eat well and regularly, not overeating, not undereating. I curb my sugar cravings naturally, just eating a little here and there, not binging and not denying myself. I am a perfectly healthy and acceptable weight. I maintain it with a naturally active lifestyle, a retail job, walking, yoga, and visits to the gym 3 times a week. I am no longer disordered.

#2) I have someone to keep me accountable. Him. We are honest to each other about what we eat every day. We discuss what we’ve eaten/cooked/thought about eating literally every single day. We eat together a lot. These are all things my ex-husband never did with me. I couldn’t trust him to care. I couldn’t share with him that I had a problem because he would have just said “Well, I liked you better fat anyway, so what the fuck is wrong with you?” and that would have been his solution to the issue. G actually gives a shit. He cares. He doesn’t see it as weak. He loves me. No matter what size I am, what diet I am on or not on, if my clothes are too big or too small. But he still wants to help me in any way he can. If I wish to lose weight, he will help me. If I wish to gain back weight, he will help me. As long as I am eating balanced meals every day, he is willing to be supportive through whatever journey I choose.

I can’t wait to reveal my new site! I might even purchase a domain. ^_^

Breakfast:

 

Miss P’s Test Kitchen: Muffin Experiment #5 – Chocolate Mint Walnut

Now these gave me a very startling result. I made these with a first draft of what will hopefully be a good muffin formula. These were made with:

4.1 oz Flour
1/3 t Baking Soda
2/3 t Baking Powder
Pinch of Salt
2.6 oz Sugar
A heaping 1/8 cup Oil
1 Egg
1/3 cup Half and Half
1/2 t Peppermint extract
2 T Cocoa Powder (half dutch process, half Hershey’s dark)

I also tried to fill them with chocolate syrup, but it didn’t turn out, so I won’t post that.

The results were interesting. They rose REALLY beautifully, which I was not expecting. They had perfect domes that I have since not been able to recreate 3 experiments later. The only problem was that they were a bit dense. Not as light and fluffy as usual. And not quite as moist. I am not certain why. I ate 4 of these.

Lunch:

You shall be seeing far less of these!

For dinner tonight, I got lazy. I was visited yet again (when SOMEONE should be writing instead of seeing me…) to watch more Doctor Who and some Portlandia. He stayed until somewhat late and I didn’t feel like making a crazy dinner. I just wanted a bowl of cereal and maybe a muffin. So that’s what I ate. I was happy.

I took some hours at work for (the friend formerly known as) PFH#2 on Saturday of this week and of next week. This is my slow time of year with my business, so it is best I stock up on hours at my retail job! And I am ALWAYS willing to do him a favour. Anything in the world, I will do for him. He is an extremely close friend and one of the best people I know. In the morning: MORE MUFFINS!

Pissed *shakes fist at WordPress*

I had a whole bunch of stuff written here, and WordPress didn’t save it. Wow.

I’m mad, so I’ll skip trying to remember it. It was a lot. I will just get meals out of the way for today, then maybe in the next couple of posts I’ll try to sum up what I said.

Breakfast:

AB’s Parsnip Muffins

I’ve used this recipe a ton of times, weighing the ingredients really seems to do the trick. I also would like to point out that the bottoms look PERFECT! Not overcooked whatsoever! Just beautifully, lightly browned! This is because I used a lighter muffin pan. The color makes a difference! The darker pans retain and hold more heat for longer than lighter pans. These were baked at 375 for 19 minutes. I topped them with pine nuts instead of almonds because I did not have almonds. They rose very pretty with nice domed tops. They were nice and moist and not too dense due to the oil.

Lunch:

For Jess.

Dinner:

Quick Spaghetti Sauce

I chopped a tomato and threw in all the usual tomato sauce culprits, tomato paste, water, chopped onion, chopped green pepper, sliced mushrooms, fresh parsley, fresh rosemary, dried basil, dash of cinnamon, large pinch of sugar, garlic, olive oil, Parmesan cheese, a splash of lemon juice and a little added Parmesan on top. Simmered all of that for about half an hour. The only thing that could have made it better would be for me to peel the tomatoes next time and blend them. This will make a smoother sauce. Otherwise, it was fantastic.

I was visited today for a short while. We watched some classic Doctor Who, which I am simply ADORING! I knew that I would, though. I have 3 shirts with the 4th Doctor on them even though I never saw one episode with him in it until now.  I tried sending my darling home early so he could write, but I’m fairly certain little to no writing actually occurred. I need to encourage him more.

 

Election Day

Voting is EXTREMELY important to me. I was up at 7 AM and out the door by 7:45 to go vote. I went to do this before even making breakfast. My dad would be mostly proud of me.*

Breakfast:

Miss P’s Test Kitchen: Muffin Experiment #4 – Strawberry Muffins

These were clearly a massive failure. Well, not massive. They still tasted great. But as you can see, they did not rise at all. This was because I packed them full of strawberries, which caused them to be too wet, and subsequently caused them to not rise properly. I still learned something, but remembered why additives aren’t always a good idea.

I accidentally skipped lunch today. I had a late breakfast and so was not hungry when lunch came around. So I did not eat it. I figured I’d just have something from the cafe at work later.

I got to work with what was PFH # 2 today. He’s so fantastic. We were trying to explain to a newer coworker of ours that he knows literally EVERYTHING that has happened to me in the past 10 years of my life. Everything. I mean it. I tell the guy absolutely everything. He’s incredibly trustworthy and he’s been my walking, talking diary for a decade now. We had fun chatting and not getting any real work done. Because that’s just what we do.

I had half of a turkey sandwich and chicken dumpling soup for dinner.

When I came home, I turned on the news and waited patiently for election results. I also had a bowl of ice cream. I passed out with my computer still streaming live coverage. G sent me a message at one point hoping that I was still awake. I always feel bad when I am not there when he needs me. I wish he were just here all the time.

 

 

 

 

*I’m certain I now cancel out my dad’s votes.

 

Happy Divorce Day! (Maybe? For real this time?)

My ex-idiot went into court today to sign the last of the papers that makes us divorced. I don’t know if they need time to file shit or whatever, but I THINK maybe now I am finally divorced?

Lets hope so! I’m ready to get married again.

It is also another somehow NOT fucked up Meatless Monday! (Woo!)

Breakfast:

Having to work today at 11, I opted to save a couple of muffins in my adorable cake case. I ate this one plus one of the spice ones from yesterday.

For lunch I had half of a tomato pesto sandwich and black bean soup.

Also, I messed up my dinner picture by accident. I made just a simple stir fry with mushrooms, parsnips and carrots. I took a picture, then ate, then somehow managed to delete the picture while looking at it on my camera. Uhg. So, I have no picture. But that was what I ate! And I SWEAR I remained faithful to MM! You kids know I would admit it fully if I hadn’t!

So here’s hoping I am divorced! I’d call and ask, but I am being avoided. So he probably would not answer my call if I tried.

5 minutes

Once again, I made muffins for breakfast in my test kitchen:

Miss P’s Test Kitchen: Experiment #3 – Spiced Buttermilk Muffins

Taken from: http://www.mylifeasamrs.com/2012/01/spiced-buttermilk-muffins.html

The most moist 7 delicious spiced muffins!

Ingredients:

For the Muffins:
1 cup + 2 tablespoons sugar
1/2 cup butter (1 stick)
3 eggs
2 1/2 cups flour
2 teaspoons baking soda
2 teaspoons allspice
1 teaspoon cinnamon
3/4 cup + 1 tablespoon buttermilk

For the Streusel Topping:
1 cup finely chopped walnuts
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon allspice

Directions:

For the Streusel Topping:
Combine ingredients in a small bowl and set aside until ready to use.

For the Muffins:

Preheat oven to 375°. Prepare muffin tins with muffin papers or parchment paper.

In a medium mixing bowl (or bowl of a stand mixer) cream together the sugar and butter until thoroughly mixed. Add eggs, one at a time, and beat until combined.

In a separate bowl, whisk together the flour, baking soda, allspice, and cinnamon. Slowly add the flour and the buttermilk to the sugar/butter mixture (alternating wet with dry) and mix at low speed until smooth and combined well.

Fill each of the prepared muffin tins about 3/4 full with the batter. Add a rounded tablespoon of the streusel topping on top of each muffin cup of batter. Bake immediately so the topping doesn’t sink to the bottom of the muffin.

Bake for 20-28 minutes, until golden brown and when a toothpick is inserted into the middle of the muffin it comes out clean. (Oven temps vary, so check the muffins after 20 minutes).

Serve hot!

*I baked these at 350° for 21 minutes. I was disappointed in using butter instead of oil, they simply were not very moist because of this. So from now on, I will use oil. They didn’t burn or brown too much on the outside, but still had an awfully thick “shell” of brownness around them. Hm…perhaps it is the baking pan I am using? I’ve heard that since it is a darker colour that it may not be the optimum tool for the job as they tend to cook the outsides too fast. To test this theory, I will try my ceramic pan tomorrow. Then the next day my lighter-coloured aluminum ones.

I do highly recommend the spices in this recipe, if nothing else. So far, I liked the first combination of ingredients the best as they rose really well, but preferred the second temperature/baking time. I will try again tomorrow!

Lunch:

Usual.

I did give one of these to G. I stopped by work in the evening to say hi and bring him baked goods. He was elated to see me. That made me feel wonderful about myself. He complimented me so much in the 5 minutes I was there, I nearly cried. He treats me so much better than any other man ever has.

It’s crazy when 5 minutes can change your entire outlook on the day. And make you feel like the most beautiful, most amazing woman in the world.

Dinner:

Strawberry Balsamic Chicken on Couscous

Adapted from: http://allrecipes.com/recipe/strawberry-balsamic-chicken/

Ingredients:
4 (8 ounce) containers strawberry
yogurt
1/2 cup balsamic vinegar
1 tablespoon white sugar
1 tablespoon ground black pepper
1 teaspoon ground cinnamon
1 teaspoon kosher salt
4 skinless, boneless chicken breast halves
2 tablespoons olive oil
1 teaspoon lemon juice
4 large strawberries
2 teaspoons minced fresh parsley
1 teaspoon minced fresh mint leaves
1 tablespoon balsamic vinegar (optional)
Directions:
1. In a medium bowl, stir together the yogurt, 1/2 cup balsamic vinegar, sugar, pepper, cinnamon and salt. Place chicken breast halves in a shallow baking dish, and pour the sauce over them. Refrigerate for 1 hour, turning chicken over half way through.
2. Heat the olive oil in a large skillet over medium-high heat. Scrape the marinade off of the chicken breasts, and place them into the hot oil. Quickly brown the chicken on both sides, then reduce the heat to medium-low, cover, and cook until chicken is no longer pink and juices run clear, about 15 minutes. Remove from heat, and let rest for 3 minutes.
3. While the chicken is cooking, transfer the marinade to a saucepan. Bring to a low simmer over medium heat. Remove stems from strawberries, and slice thinly so they will fan nicely. Set aside.
4. Slice chicken breasts on the diagonal into 1/2 inch thick slices. Place on serving plates, and sprinkle with lemon juice. Spoon about 2 tablespoons of the marinade over each chicken breast, and fan one sliced strawberry over the top. Garnish with a sprinkle of fresh mint and parsley. If you really love balsamic vinegar, finish the dish off with an artful drizzle.

*Okay, I in no way made it like this at all. But I WANT to at some point. I bascially just cooked some chicken breast strips with olive oil, onions, mushrooms and strawberries, added the balsamic, yogurt, sugar, and spices mix and served it on couscous. I will make this properly at some point, but not tonight. I just wanted to get this done fast and don’t have time to let the chicken marinate properly.

Still haven’t been able to get back to the gym yet. I was working from home all day, I did very well and got a lot accomplished! I am still working out a time that I can get there.

Back to work!

It was nice to be “off” for a couple of days, but the time has come to pick up where I left off on Monday with my business! I’ve started a major project and hope to have it done by tomorrow. Next, I’m going to get back on track with my working out. I’ve decided against going to the gym at night. I am now used to getting my exercise during the day and I get sleepy when the sun goes down. So I will work out a time, probably between breakfast and lunch on my days off, that will work best for me to go work out for an hour. Luckily, I now live one block away from my gym. I can’t even wait to get back on the treadmill!

Breakfast:

Miss P’s Test Kitchen: Muffin Experiment #2 – Raspberry Buttermilk Muffins

Taken from: http://www.joyofbaking.com/muffins/ButtermilkBerryMuffins.html

2 1/2 cups (325 grams) all-purpose flour

3/4 cup (150 grams) granulated white sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Zest of one orange or lemon

1 large egg, lightly beaten

1 cup (240 ml) buttermilk

1/2 cup (120 ml) safflower or canola oil

1 teaspoon pure vanilla extract

1 1/2 to 2 cups (360-480 ml) fresh or frozen berries (blueberries, raspberries, or blackberries)

Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Line with paper liners, or butter or spray, with a non stick cooking spray, 12 – 2 3/4 x 1 1/2 inch muffin cups. In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract. 

In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result. 

Fill each muffin cup almost full with batter, using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 – 25 minutes. Transfer to a wire rack and let cool for about 5 – 10 minutes before removing from pan. 

Makes 12 regular sized muffins.

Note: If using frozen berries you may have to bake the muffins a little longer than the stated time.

*NOTE: I baked these at 375 degrees for 18 minutes. They still seemed like they might be just a little dark, but looked WAY better! I will try a lower temperature tomorrow. Also, I HIGHLY recommend this recipe! The citrusy aromatics of the orange complimented the sweet-tart raspberries wonderfully!

I worked so much today that I forgot to eat lunch. I also had a really late breakfast. I got a lot done though!

Dinner:

Broccoli and Mushroom Stroganoff

I’m not sure what else to call this, but I had sour cream to use up! SO I came up with this:

Broccoli
Mushrooms, cut into large slices
Onion, chopped
1 clove Garlic, minced
Parsley, finely chopped
Dried Thyme (about 1/2 t)
1/3 c Sour Cream
1 T Worcestershire Sauce
1 T Dijon Mustard
1/8 c Beef Stock
1 t Cornstarch

Cook onions, broccoli, and garlic in olive oil for about 5-8 minutes. Add mushrooms and cook for another minute or two. Add spices, sour cream, Worcestershire sauce, Dijon mustard, and stock. Allow that to simmer for a few minutes and if the sauce still seems too thin, add a little cornstarch. Serve on egg noodles or penne. (I used whole wheat!)

*This does not need much salt due to the saltiness of the Worcestershire sauce and beef stock! I would suggest not adding much salt until after you serve it, just in case. This was a great idea to use up some ingredients I had! I’ve been getting MUCH better at doing that lately! I refuse to waste any more food!

I’ve finally got my Netflix working! I get to watch anything I want! Living with my ex-husband was…well, I let him just watch whatever he wanted to watch. It wasn’t worth the whining I got from him. At one point, I could just watch things I wanted to watch while he was gone. But then he lost his job because he’s an idiot. So he was home all the time. I NEVER got to watch ANYTHING I wanted. So having Netflix is a HUGE luxury for me. I mean, massive. And it’s all for me. ^_^

Living alone is pretty great. But I know I won’t be forever.

Extremely important question to all!

I’ve been taking the opportunity to use the extra time that I will have this week (this month, really) to catch up on my blog entries. I also want to ask a very important question.

As I near the 1 year mark of this blog, I feel that many of my former anxieties are nonexistent. I don’t think about the calorie content of something before I order it. I don’t worry about cutting the sugar down in my baked goods. I don’t stress about having a dish of candy out in the open on my kitchen table. That’s right, I purchased 4 bags of candy corn on a sale yesterday and have it displayed in a gorgeous little silver dish on my table. I eat a couple pieces here and there when I feel like it. I no longer live under the fear of binging. Since I don’t deprive myself of anything I want, I no longer feel the need to binge. I eat everything in moderation and still hardly drink alcohol, not because of the calorie content, but because I don’t really care to anymore. I’ve maintained a healthy, gorgeous figure. I am happy and in love. I am on my own and fiercely independent. I exercise very regularly. I feel well. Very well.

Do I continue this blog in its current format? Or should I change it to more of a cooking/baking format only for when I make interesting recipes? (i.e. – No more boring cereal and PB&J sandwich pictures.) I just don’t feel that I struggle in such a way that deserves its own blog anymore. The disorder is not what interests me, FOOD interests me! So what do you girls think? What should I do?

One thing is for sure, I will blog every day throughout November on time. This is how I will be doing my writing every day since I am not actually participating in NaNoWriMo. After that though, well, that’s what I need your help with!

Breakfast:

Miss P’s Test Kitchen: Muffin Experiment #1 – Maple Walnut Buttermilk Muffins

Taken From: http://www.yummly.com/recipe/external/Maple-Walnut-Buttermilk-Muffins-Food_com-163259

Ingredients:

2/3 cup whole wheat pastry flour
1/4 cup white flour
2/3 teaspoon baking powder
1/3 teaspoon baking soda
1/4 teaspoon salt
1/3 teaspoon ground cinnamon
1 eggs
1/3 cup buttermilk
1/4 cup maple syrup
1/4 cup sunflower oil
1/4 cup chopped walnuts (reserve 1 tablespoon)Preheat oven to 400.
2
In a medium bowl, mix together dry ingredients.
3
In a separate bowl, beat eggs. Add buttermilk, maple syrup and oil; stir well.
4
Combine wet ingredients with dry ingredients.
5
Add walnuts and stir just enough to moisten.
6
Put ½ cup batter into each oiled muffin tin.
7
Sprinkle the reserved walnuts on the muffins and bake 20 minutes or until browned.

*Here’s my beef with muffins! Every set of directions tells you to do something different with the baking times and temperatures. This is because everyone’s ovens are different and if they don’t have an oven thermometer, there’s no way of telling actually how hot their oven is. Now. I know that my oven is 50 degrees off as I now have an oven thermometer. I decided to make a few batches of muffins, one for the next couple days, and try different temperatures and times.

This one I set at the specified 400 degrees and baked them for 12 minutes.

This resulted in overcooked, burned edges and bottoms. WAY too hot. How did they possibly think baking muffins at 400 is a good idea? On top of that, the outside was already overcooked before the inside was done. Overcooked outsides and undercooked middles point toward overly hot ovens!

They still tasted okay even though they were overcooked. It’s alright! I will try again tomorrow!

Lunch:

I had a lot to do today, so a quick sandwich sufficed well! Also some of that candy corn in the back! I had some of that, too! Tis why it is included in the picture!

Tonight, I had dinner at a friend’s house. She was having a party of sorts. There was homemade soup, veggies, wine, cookies and lemon bars. I partook in all of the above. Mmmmm!!! Great evening with friends and food! There were also many people there I hadn’t seen in a while!

I purchased ice cream on the way home, but didn’t have any. I’d eaten quite enough for one evening!

Tomorrow, I will get back to my business! It was nice taking a couple days off from it to catch up with trimming my apartment a bit and visiting with friends! A girl’s work is never done though!