It's your canvas.
tango-mango: Some recipes I mess with, this one I do not. I mean, why fiddle with perfection? I’ve been whipping up batches of these scrumptious muffins for years and everybody loves them. They get wolfed down at breakfast, they’re enjoyed as a mid-morning snack, and have been tucked inside lunch boxes countless times. If I truly don’t have enough bodies around to eat them, I’ll stick them in the freezer and pull out whatever I need when I need them. The only unfortunate thing I can think to write about this recipe is that it if you use a standard–size muffin tin, it makes 13 or 14 muffins, which is a weird amount. I usually just put the extra batter in a well-greased custard cup. I feel like I’m giving a little bit of myself away as I share with you: Cappuccino chocolate chip muffins Ingredients: 2 cups all-purpose flour 3/4 cup sugar 2 1/2 teaspoons baking powder 2 teaspoons instant espresso or coffee powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 1 cup warm milk 1/2 cup butter (one stick), melted and slightly cooled 1 egg, lightly beaten 1 teaspoon vanilla 3/4 cup semi-sweet chocolate chips, coarsely chopped Confectioners’ sugar to dust finished muffins (optional) Directions: Preheat oven to 375 degrees. Grease a 12-cup muffin pan with butter or non-stick cooking spray. In a medium-size mixing bowl stir together the milk, butter, egg and vanilla. Set aside. In a large mixing bowl combine the flour, sugar, baking powder, espresso powder, salt and cinnamon. Make a well in the center of the dry ingredients and add milk mixture. Stir to just combine. Stir in chocolate chips. Immediately spoon batter into prepared muffin pan and bake for 15-20 minutes, or until toothpick in center comes out clean. Let muffins cool 5 minutes before removing from pan. Using a wire strainer, dust tops of cooled muffins with confectioners’ sugar. 

tango-mango:

Some recipes I mess with, this one I do not. I mean, why fiddle with perfection? I’ve been whipping up batches of these scrumptious muffins for years and everybody loves them. They get wolfed down at breakfast, they’re enjoyed as a mid-morning snack, and have been tucked inside lunch boxes countless times. If I truly don’t have enough bodies around to eat them, I’ll stick them in the freezer and pull out whatever I need when I need them. The only unfortunate thing I can think to write about this recipe is that it if you use a standard–size muffin tin, it makes 13 or 14 muffins, which is a weird amount. I usually just put the extra batter in a well-greased custard cup.

I feel like I’m giving a little bit of myself away as I share with you:

Cappuccino chocolate chip muffins

Ingredients:

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 1/2 teaspoons baking powder
  • 2 teaspoons instant espresso or coffee powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 cup warm milk
  • 1/2 cup butter (one stick), melted and slightly cooled
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla
  • 3/4 cup semi-sweet chocolate chips, coarsely chopped
  • Confectioners’ sugar to dust finished muffins (optional)

Directions:

Preheat oven to 375 degrees. Grease a 12-cup muffin pan with butter or non-stick cooking spray.

In a medium-size mixing bowl stir together the milk, butter, egg and vanilla. Set aside.

In a large mixing bowl combine the flour, sugar, baking powder, espresso powder, salt and cinnamon. Make a well in the center of the dry ingredients and add milk mixture. Stir to just combine. Stir in chocolate chips.

Immediately spoon batter into prepared muffin pan and bake for 15-20 minutes, or until toothpick in center comes out clean. Let muffins cool 5 minutes before removing from pan. Using a wire strainer, dust tops of cooled muffins with confectioners’ sugar. 

Slightly weird video, but a great version of one of my favorites.

Whoop there it is, whoop whoop there it is. imwithkanye: I like to move it. [via]

Whoop there it is, whoop whoop there it is.

imwithkanye:

I like to move it. [via]

ITALIA! theatlantic: Picture of the Day: Snowfall Across Italy, From Space The Moderate Resolution Imaging Spectroradiometer (MODIS) on board NASA’a Aqua satellite captured this picture of Italy last week, shortly after recent snowstorms had blanketed much of the country. The Aqua satellite has been in orbit since 2002, collecting information about all aspects of the Earth’s water cycle, including evaporation, clouds, soil moisture, and fluctuations in sea and land ice cover. See more. [Image: NASA]

ITALIA!

theatlantic:

Picture of the Day: Snowfall Across Italy, From Space

The Moderate Resolution Imaging Spectroradiometer (MODIS) on board NASA’a Aqua satellite captured this picture of Italy last week, shortly after recent snowstorms had blanketed much of the country. The Aqua satellite has been in orbit since 2002, collecting information about all aspects of the Earth’s water cycle, including evaporation, clouds, soil moisture, and fluctuations in sea and land ice cover.

See more. [Image: NASA]

(via npr)

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