Today I am going to share some photos of a beautiful city with you.
Last week, I talked a bit on Philadelphia. I got to spend a month there over my winter break and had the chance to take this lovely walk one day. So, while these photos are not new, they are worth sharing, I think.
Enjoy, a brief look at this city.
It is amazing to think of all that I got to see in such a short amount of time and also what I have yet to see. Expect more, soon.
Have a happy Wednesday!
Do you love jam?
I do. I’m in love with jam. And jelly. And marmalade. And preserves. Any thick fruity substance spread over any bread product = love.
And, I love any flavor. Strawberry, raspberry, marionberry, apricot, orange, pineapple. You name it, I love it.
Except mint jelly. Actually, I never tried mint jelly. I don’t think I’d like it though. I’d try, but I just don’t think so.
When I was younger, I would spend the night at my grandparents for a week or a weekend at a time. Every single night, like clockwork, my gram and I would have toasted bread with butter and jelly. And let me tell you, my grandparents never had a shortage of jam and jelly to choose from. And they still don’t! Maybe that is where my love came from. I have good memories with jam.
Now, this jam. This jam is delicious! It is not overly sweet, it tastes just as it should. Like real blueberries.
And chia seeds. These are new to me. But I’m loving them.
I hope you enjoy this as much as I do. Four simple ingredients, that’s it!
You can find the recipe here — Oh She Glows
Thank you, Oh She Glows, for the great recipe!
Enjoy!
For the longest time, I was not an oatmeal lover.
I just couldn’t do it. Nothing sounded more bland to me than a bowl of oats cooked in water. Even topped with some fruit, it just didn’t do it for me.
Lately, I’ve been all about the oats. Cooked in some almond milk and topped with nut butter, honey and a chopped apple. Yes, please.
But now?
Now, I have a problem.
I am absolutely OBSESSED with this stuff.
The soft oats, the plump raisins, the crunchy pecans in a warm pool of almond milk? With a sprinkling of cinnamon? I can’t even.
I quickly devoured that entire bowl right after the photos were taken. I already had a bowl of oatmeal for breakfast. Two bowls of oats in two hours? Oops.
Looks like I’ll be making this every week. That’s not such a bad problem, right?
I’m so excited to share this with you!
Method
Preheat oven to 375*.
Start with:
2 c. oats (I used old fashioned)
1/2 c. chopped pecans
1/2 c. golden raisins
1/3 c. brown sugar
1 tsp. baking powder
1/2 tsp. cinnamon
Mix dry ingredients in a bowl.
Next:
1 1/2 c. milk (I used almond milk)
1/2 c. pureed pumpkin
1 egg, lightly beaten
1/4 c. applesauce
1/4 c. honey
1/2 tsp. vanilla extract
2 Tbsp. melted butter
Mix wet ingredients. Then, add to dry ingredients. Mix together until just combined. Place in a baking dish and bake for 20-25 minutes.
*I served mine in a bowl with almond milk and extra cinnamon. So good!
Enjoy!
Adapted from Mint.
Happy Saturday everyone!
Here is a look at six things that made my week.
{This container. For making eating prettier. And the strawberries, too.}
{This snow. Because it gave me a day of cancelled classes.}
{This cookie. Because sometimes store-bought cookies are what make you feel better after a flat-tire incident.}
{This salad. For making me feel healthier after the above cookie(s).}
{These (worn) shoes. For taking me outside for some fresh air.}
{This empty wine bottle. What was inside was so good.}
What little things made your week?
A Friday morning, snow falling out your window, a steaming cup of coffee in front of you. What’s missing from this picture?
These soft, comforting banana muffins!
Muffins make such a great breakfast, snack or dessert. These muffins are just the right amount of sweet and the crunchy top compliments that soft inside perfectly.
It is hard to eat just one!
Method
Preheat oven to 400*. Line and grease 12 muffin liners in a muffin pan.
Start with:
3/4 c. whole wheat flour
3/4 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
Mix together in a bowl.
Next:
2 ripe bananas
1/3 c. applesauce
1/4 c. brown sugar
1 egg
1/3 c. melted butter
1 tsp. vanilla extract
Mix together and then add to dry ingredients. Mix until just combined. Scoop batter into muffin liners, about 3/4 full.
Crumb topping:
1/3 c. brown sugar
1/3 c. oats (I used old fashioned)
1/3 c. chopped pecans
1 heaping Tbsp. all-purpose flour
1/2 tsp. cinnamon
2.5 Tbsp. butter, cubed
Combine ingredients in a bowl, and using the back of a fork or a pastry blender, mix the ingredients until “crumby.” Spoon crumb topping onto each muffin.
Bake in preheated oven for 18-20 minutes.
Recipe adapted from The Fauxmartha
Enjoy!