Oh, blogging, how I’ve missed you. Literally, I was doing school work earlier today (what else would I be doing, after all?), I fell asleep, and dreamed about blogging.
If I had time to go to the beach, I would write this in the sand to my blog, to my readers, to cooking, and to ordinary, non-academic life.
I get very little cooking done right now. I should let John take over notjustacarnivore for a little while, since he’s been cooking for me nearly every night while I read, write, and research. That could be a blog title in itself. An academic blog title? I think I need the semester to end now.
The one form of cooking I’ve managed to make time for recently is baking. I. love. baking. Which is a nice reminder that you’re still waiting for my recipe for chocolate chip pumpkin muffins from, uh, a month or two ago? Wow. Just bare with me until the semester ends. Maybe I’ll find the school/blog/life balance someday. In the meantime…
Wait no more, my friends! You know you want these.
Recipe: Chocolate Chip Pumpkin Muffins
Makes 12 muffins
Chocolate Chip Pumpkin Muffins
- 1 cup all-purpose flour
- 1 cup whole-wheat pastry flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 3/4 teaspoon ground nutmeg
- 1/2 cup packed dark brown sugar
- ¼ cup applesauce
- 1/4 cup Smart Balance Omega 3 Oil
- 2 large eggs
- 1 cup canned pumpkin
- 1 teaspoon vanilla stevia
- 3/4 cup lowfat almond milk
- 1/4 cup chocolate chips
Blogging. Wow. That felt good!