Happy Wednesday Friends!
If you saw my post yesterday and you already know that I've been nervous to dig deep and really start cooking in my kitchen, I mean-- its so shiny and new and I just wanted to hold on to that forever but we have kids and we live in our home so I cut the cord and went for it. Last night I whipped up a favorite of mine, eggplant parmigiana (the kids were less than thrilled and one was still sitting at the table at 7 pm but it tasted so good SO it was worth it) and now I just finished whipping up a batch of our favorite muffins this morning and sat down at my computer for the first time in what feels like forever, well, two weeks to be exact. Two weeks of constant transition, many moving parts, a change in rhythm & schedules, looking for a new groove to normal everyday life and boxes...so many boxes! Seven and a half years ago when I moved in with Aaron he had a fully furnished home that he had just renovated. I had three suitcases of clothing, a box of childhood keepsake mementos and a bed-- but during this past move, we sifted through and boxed up 7 years worth of 'stuff', 'stuff' that we've accumulated over those years along with the three kids and all of their junk (ahem) things. The entire process was equal parts exhausting, overwhelming and exciting. And, now that we are settled liveable in this home, I really wouldn't have it any other way.
The girls are adjusting to their new rooms, they love the extra space although the outdoor aspect is by far their most favorite part. They have already racked up countless hours outside, begging to go out right after breakfast, play their little hearts out, crash hard after bathtime and do it all over again the next day. I'm a visual person so I'm still settling in and trying to make each room the way I pictured it to be in my head, warm, inviting, and all about my people. And, while I'm also an impatient person I'm really trying to take the time to think it all through (especially with wall decor, horsehair plaster- need I say more?)
We have been blessed beyond measure with this home, it's exactly what our hearts craved and what our family needed.
We have been blessed beyond measure with this home, it's exactly what our hearts craved and what our family needed.
And lastly, here is our favorite muffin recipe.
Sunshine Muffins
(Tangerine-Lemon)
3 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup + 2 Tbsp granulated sugar
6 tbsp unsalted butter softened
1/4 cup canola or vegetable oil
1 tbsp tangerine zest
2 large eggs
1 large egg yolk
1 tsp vanilla extract
2/3 cup milk
2/3 cup sour cream
3 tbsp lemon juice
Preheat oven to 400 degrees. In a mixing bowl whisk together flour, baking powder, baking soda and salt for 30 seconds. In a separate large mixing bowl whip together sugar, butter, tangerine zest and 1 Tbsp canola oil until pale and fluffy. Mix in remaining 3 Tbsp canola oil. Blend in eggs one at a time mixing until combined after each addition. Blend in egg yolk and vanilla extract. In a 2 cup liquid measuring cup (used to measure milk), whisk together the milk, sour cream and 3 Tbsp lemon juice.
Using a rubber spatula and working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with half of the milk mixture and fold just until combined after each addition. Divide batter among 12 - 15 muffin cups - filling each to the top and bake in preheated oven 15 - 18 minutes until a toothpick inserted into the center comes out clean. Cool in muffin tin several minutes then transfer to a wire rack to cool slightly.
In a bowl, whisk together powdered sugar and 1 tbsp lemon juice & 1 tbsp of tangerine juice until well blended. Drizzle tops with glaze while still warm. Store in an airtight container at room temperature.
Also, add poppy seeds for a special kick, my girls don't like the 'look' of them so they usually dont go into ours but I love it.
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