I have heard you aren’t supposed to expose them to bright lights or feed them after Midnight. Oh, wait. Was that advice for kids or the Mogwai Gizmo? Hmm…I should probably check on that.
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“I have a dream that my four little children will one day live in a nation where they will not be judged by the color of their skin, but by the content of their character.”
~Martin Luther King, Jr.
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I may have finally kicked my addiction to sweet cream in my coffee. And I did it without a stint in rehab.
Seriously, it was bad. Real bad. I needed the stuff and I needed it everyday, all day. It made me feel good but it was adding in a lot of extra sugar in my life. And my body.
However, at the start of the year instead of sweet sugary flavored coffee creamer I began to add in almond milk. I now have gone 12 days without any sweetened creamer or additional sugars, only almond milk, in my coffee.
Yep, 12 days.
12 days and counting.
12 days…but hey who is really counting?
Oh yeah, me that’s who.
I never knew before making this small change how much it had a hold over me. How deep I was in. But now I see it clearly and am hoping I can stay off the stuff for good.
Here’s to 2012 sweet coffee creamer free. And to be clear so nobody goes all crazy on me and suggests I go coffee free. That ain’t gonna happen. No way, no how.
But I may be starting to break some sugar addiction in small ways. Small but very real ways.
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My oldest {yet again} convinced me to make him muffins. Not any old muffins but Peanut Butter Chocolate Chip Muffins.
What can I say I am a sucker for his methods of persuasion which include not only begging but also having D-man beg as well. Together they are a deadly combo of cuteness. A team that cannot be beat. Plus, who doesn’t like a good muffin in the morning with their morning coffee. I know I do. Sometimes I just eat the top & save the rest for later.
What You Need:
2 Cups All-Purpose Flour
½ Teaspoon Salt
1 Tablespoon Baking Powder
1 ½ Cup Peanut Butter
3/4 Cup Mini-Chocolate Chips
½ Cup Milk
½ Cup (or 1 Stick) Unsalted Butter
1 Teaspoon Vanilla
2 Large Eggs
1 Cup Sugar
Makes 12 Muffins
If you use liners you’ll want to butter the exposed area of your muffin pan. If you do not use muffin liners then make sure to butter the whole pan & lightly dust with flour, tapping out excess.
Bake for 22–28 minutes (until golden brown) at 375 degrees
How To Put It Together:
In a medium bowl, sift together all your dry ingredients. This includes the flour, baking powder and salt. Sifting these together will give an light & airy texture to the muffins. Nothing is worse than dense or rock hard muffins. In the bowl of an electric mixer fitted with the paddle attachment, or using a hand-held mixer cream together your stick of butter and 1 cup sugar. You will use a medium to high speed, it should take about about 3 minutes or so. Then add your eggs (one at a time) & mix together. Now mix in your vanilla, milk and peanut butter. Once the “wet” ingredients are creamed together in the larger mixing bowl slowly add in the dry into the larger bowl. Incorporate everything into one batter, again do not over-mix. Over-mixing makes for dense rocks! Then gently fold in your mini-chocolate chips. Scoop into your muffin tin {see above for liner versus straight into the tin instructions}. Do not overfill or under-fill you want them at least 3/4 the way full {I usually go to almost full but not over flowing outside the cups}.
Sprinkle with a little sugar and pop in the oven. Bake for 22–28 minutes (until golden brown) at 375 degrees.
Then wait for them to cool & enjoy one with a nice cup of tea, coffee or hot cocoa!
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