Wow! Can you believe it's the second week of March?!
I'm not sure where the days are going,
but they seem to be disappearing right before my eyes.
I'm pretty sure I just woke up and now
we are approaching dinner time. Ha!
Actually, I've been up since 6:30 this morning
and I'm ready for my afternoon tea.
I've been very productive around
here the passed few days
I got my book shelves cleaned off and reorganized.
I did a deep cleaning of my closet.
Took out 3 large bags full of comforters,
clothes and purses I no longer use.
My son will be taking a trip to
the thrift store for me!
I've been decluttering a lot of things in each room I clean.
So, I should have no more clutter!!
My hubby remodeled our craft/reloading room.
I'll post some pictures for you soon...
He still needs to do my kitchen,
but that will have to wait till
the end of the month.
He will however,
be putting in my new dishwasher
and hanging up new blinds.
It' feels so good to spruce things up a bit,
after all it's investing in our home, right?!
What have you all been up too?
So, on to a new
Gluten Free recipe I tried....
These muffins are a super moist chocolate muffin
with white chocolate chips added to the batter.
They are GOOD. Plain and simple.
And my oldest devoured them.
So I didn't bother telling him
they were gluten free.
So, really it's a win-win!!
Would you like to try them?
Double Chocolate GF Muffins
1 1/4 cups gluten free flour
( I used the all purpose GF flour mix)
1/4 cup baking cocoa
3/4 cup sugar
1 tsp. baking soda
1 tsp. salt
7 oz. almond milk
(I used half almond, half coconut)
1/2 cup oil
1 tsp. vanilla
2 tsp. almond extract
1 cup white chocolate chips
Preheat your ovens to 350.
Line your muffin tins with baking cups and
lightly spray with cooking spray. Set aside.
In a large bowl, combine the dry ingredients.
In another bowl, combine the wet ingredients.
Pour wet into the dry and stir well.
Stir in the white chocolate chips.
Bake for 18-20 minutes.
*Now, if you don't want to use gluten free flour, use regular flour
and if you would rather use milk or cream
instead of almond or coconut, feel free.
This recipe works well either way.
I was just amazed at how moist these muffins were.
Happy Baking my friends!
Thank you so much for stopping by....
HUGS & BLESSINGS,