Recipe: Glazed Chocolate Doughnut Muffins

chocolate + vanilla glaze = yum
you will need...

2 cups flour
1/2 cup white sugar
2/3 cup dark brown sugar
2/3 cup cocoa powder (this is what I use)
1 and 1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt

2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup milk

mix all ingredients in a bowl 
fill lined muffin tin 3/4 full
bake at 425 degrees for 10-15 minutes, turning the pan halfway (please keep in mind that oven temperatures/times vary)

for the vanilla glaze, you will need...

2 and 1/2 cups powdered sugar
4-5 tablespoons milk
1/2 teaspoon vanilla

mix until desired consistency 

while the muffins are still warm, poke a couple of holes through before dipping in the glaze
set on a wired rack for cooling until the glaze has set


Thankful Tuesday

a list of things (even some pictures!) that I am extra thankful for

locally grown blueberries
nature hikes
late summer breezes 
sleeping in
Jacob's singing voice
phone calls from family, especially from my mom and sisters who recently moved to Arizona
handmade gifts (isn't the felt camera that our niece made for us the cutest?)
hardcover books
warm milk with honey
 morning light
sunflower fields
weekday adventures


Recipe: Sugar Cookies

through trial and error, I finally (!) found the right recipe measurements for chewy sugar cookies that  held their texture even after cooling
you will need...

1 cup (2 sticks) unsalted butter, softened
1 cup white sugar 
1 large egg
1 teaspoon of vanilla (or almond) extract (I add 1/2 a teaspoon more to personal taste)
2 and 1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt

cream butter and sugar until fluffy 
add egg and extract until well combined
slowly add dry ingredients and mix until dough forms

drop onto (I used a 1 ounce scoop) a cookie sheet lined with parchment paper
bake at 350 degrees for 8-10 minutes, turning the pan halfway (please keep in mind that oven temperatures/times vary)
and enjoy- happy baking!


DIY: Cold Brew Coffee

a couple of months ago, Jacob sent me this link online
and I think it's safe to say that cold brew coffee is our go-to drink this summer
I start out with a coffee filter, ground coffee, and a mason jar
fill up with cold water, but not all the way
the key here is to have enough of the filter hanging around the jar to ensure the coffee grounds are secure when you put on the lid 
add (I leave around an inch of space, to prevent overflow) a tablespoon of warm water over the coffee grounds 
store in the fridge for at 12-18 hours before mixing to your taste (I usually add a splash of milk)
it's not as fast as making a regular cup of coffee (to cool, then pour it over ice) but we've fallen in love with this method and its yielded results 
and enjoy!