Curiouser and curiouser...
I'm just another face in the crowd..
I'm just me. Nothing extraordinary, or special. I'm very fragile, but I'm also one of the strongest people you'll ever meet. I've got tough skin, but a really soft heart.
I have no special talents. I am only passionately curious.
Love the life you live. Live the life you love.
http://stephfaith.deviantart.com/
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Photo reblogged from hipsterfood
we made these cashew quinoa muffins in bulk this week, for a healthy-ish and simple on-the-go sort of breakfast. i love these because they’re not “glorified cake” like most cupcake-shaped baked goods, they’re hearty, filling, AND tasty. the recipe is essentially this one, with a few substitutions.
in one bowl, whisk together: 2 cups flour, 1 1/3 cup sugar (we used sucanat), 2 tbsp baking powder, 2 tsp cinnamon, 1 tsp ground ginger, and 1/2 tsp ground nutmeg.
in another bowl, whisk together: 1 cup cashews blended into a paste, 1 cup almonds blended into a paste, 1 2/3 cup soy milk, 3 tsp vanilla extract, 1 tsp almond extract, and 1 1/3 cup cooked and cooled quinoa. (to make the cashew and almond pastes, just put them into a blender with a bit of water, adding water when needed.)
make sure to have both bowls well mixed! fold the wet ingredients with the dry until just combined, then gently mix in any dried fruit and nuts that you like. (we put in dried cranberries, dried cherries, and walnuts.)
spoon the dough into greased cupcake tins. this recipe makes exactly two dozen muffins, so you’ll need two pans. bake at 400F for 20 minutes, or until a toothpick comes out clean. enjoy!
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Link reblogged from Sunset & Vine
Good morning everyone! If you haven’t made breakfast yet, these look unbelievable! Apple.. pie.. cake.. breakfast.. all in one recipe: Oh my goodness YUM! All information, the recipe, and pictures from How Sweet It Is.
Apple Pie Breakfast Cakes
serves 2 - adapted from blueberry breakfast cakes
- 1/4 cup butter
- 1/4 cup brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1/3 cup plain Greek yogurt
- 1/3 cup whole wheat pastry flour
- 1/4 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- a pinch each of nutmeg, ground ginger, & ground cardamom
- 1 medium apple, peeled and diced into cubes
- Preheat oven to 350 degrees F.
Cream butter and sugar together until light and fluffy. Add egg and mix until well combined. Add in vanilla and yogurt and stir. Mix dry ingredients together and add to batter, only mixing until just combined. Fold in apple chunks.
Spray 2 ramekins {I used the 6 ounce, 3 1/2 inch} with non-stick spray and pour batter into them equally. Bake for 30-35 minutes or until inserted toothpick comes out clean.
For the brown sugar topping, I simply combined 1/2 tablespoon flour, 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, a pinch of salt and 2 teaspoons of melted butter and then crumbled it over top before baking. For an optional glaze on top, combine 3-4 tablespoons of powdered sugar and a drop or two of milk (literally a drop) and whisk until a glaze forms.
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