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So this was what started it all off. My obsession with muffins that is.

Push the rewind button back to grade 5 when my mom made this recipe for the first time. Little did she know the long-lasting repercussions that would be headed her way. Proven evidence of this: when my husband was asked what I could eat every single day for the rest of my life, he answered correctly. It’s a no brainer. Muffins. And yes since that day in grade 5 I’ve practically had a muffin every day for breakfast. How could you not?

These muffins probably led the way for a good 2 years. That’s correct, I ate one of these muffins every day for 2 years straight. No it didn’t get old or boring. But maybe it did for my mom since she decided to mix things up and thus begun phases that included these, these and these. Notice a chocolate trend?

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It’s safe to say that these are still a go-to in my life and that now someone else (husband) is just as obsessed as I am. Did I mention that when I bake these I sometimes undercook them and am in no way upset about it (and can always blame it on our slightly cooler than normal oven)?

Banana Chocolate Chip Muffins

1 ¾ cup flour             1 cup sugar

1 tsp baking powder   ½ tsp baking soda

½ tsp salt                 1 cup mashed banana

½ cup vegetable oil    2 eggs

1 cup chocolate chips

Preheat oven to 350F.

Combine the flour, sugar, baking powder, baking soda and salt in a large mixing bowl.

In another small bowl combine the mashed banana, oil and eggs.

Stir the liquid ingredients into the dry ingredients, add the chocolate chips. Mix well until all of the ingredients are moistened.

Pour into lined muffin tins and bake for 20-25 minutes.

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My trips to Minnesota to visit one of my closest friends can be summed by a number of words: whirlwind, cute little boys, church life and girl time – think dinners out (hello Melting Pot, nice to meet you!), movie nights, pedicures, baseball games and baking.

Another girl who loves Jesus, Pinterest, baking, country music and sports? I always knew that this would work out. Last time we were together we made Samoa cupcakes, which I think caused my sugar overdose, so this time we decided to tone things down a bit and make these peanut butter cupcakes with chocolate cheesecake frosting. Because that’s toning things down…

I have to admit that these cupcakes were a bit weird because they never seemed to be cooked, which then led to me over baking them. Because of course that’s what would happen. Regardless they were still good and my love for all things chocolate and peanut butter continues to grow.

Did I mention that I’m super excited because she’s coming to Vancouver for the first time next weekend? Aka bring on more baking!

Peanut Butter Cupcakes with Chocolate Cheesecake Frosting

Adapted from How Sweet It Is

Cupcakes

1/4 cup butter                        1/2 cup creamy peanut butter

1 cup sugar                            2 eggs

2 tsp vanilla                            1 1/2 cups flour

1 1/4 tsp baking powder          1/3 cup milk

3/4 cup peanut butter chips

Preheat oven to 350 degrees F.

Cream butter and peanut butter together in a bowl until smooth and creamy.

Add sugar and eggs and beat together until fluffy. Add vanilla and mix for another minute or so.

Combine dry ingredients in a bowl.

Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients. Fold in peanut butter morsels.

Pour into cupcake tins and fill 2/3 of the way full.

Bake for 15-20 minutes.

Let cool.

Chocolate Cheesecake Frosting

1/2 cup butter                  1 block cream cheese (8 ounces), softened

1 tbsp vanilla                    4 cups icing sugar

1/3 cup cocoa powder       1-2 tbsp milk, if needed

Beat butter and cream cheese together until smooth. Add in vanilla.

Slowly add powdered sugar 1/2 cup at a time and add cocoa powder, increasing the speed to mix.

If the frosting it a bit too thick, add milk 1 teaspoon at a time, until desired consistency is reached.  If it is too thin, add additional sugar gradually.

Frost cupcakes once cooled.

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M.I.A.

Summertime and the living is easy. Hot weather, breath taking natural beauty, delicious food, numerous firsts and, best of all, reunions with my favorite people.

Although there hasn’t been any baking going on lately there’s been so much more…

 

 

 

 

 

 

Discovering Alberta…Lake Louise and Moraine Lake

 

 

 

 

Whistler with the best friend and then hiking the Squamish Chief together…

 

 

 

 

 

 

Baseball games in Minnesota…reunions with good friends in Chicago…

 

 

 

 

 

A missions trip to Iquitos, Peru…travelling around Peru to Cusco, Pisac and Aguas Calientes…

 

 

 

 

 

Machu freaking Picchu with the other best friend (yes it was UNREAL)…and Multnomah Falls, Oregon with the parents.

That’s 2 continents, 3 countries, 3 provinces and 7 states, and 11 airplane flights in a month.

Now I’m off to Vancouver Island for a good friend’s wedding. I couldn’t have asked for better friends or a better summer

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