If you are reading this by way of my personal facebook page or the Tatted toppers facebook page then you may already know that one of my little toppers made the front page of Etsy this past week! I’m going to share my little victory tale and then I’ll share a delightful recipe.
I was heading to my school last Monday when I received my favorite type of push notification on my phone. It was Paypal ding dinging to tell me of a sale. Then, about 10 minutes later, another ding. Once at my school and working away in my classroom I heard another four dings and started to wonder what the heck was going on. By this point I had made about six sales in thirty minutes. Luckily, someone had sent me a convo (Etsy e-mail) congratulating me on making the front page of Etsy. If not for that sweet email I probably wouldn’t have ever figured it out. Needless to say, I was beyond elated! The featured listings change every hour and boy am I thankful for that because I don’t think I could have handled any more orders than what I got in those 60 minutes.
So I spent my last week of summer inside crocheting or at JoAnn buying yarn and buttons, but it was cool with me. I still don’t know how my hat made it to the front page, but I’m going to take it as a huge compliment. I am so blessed.
So I spent my last week of summer inside crocheting or at JoAnn buying yarn and buttons, but it was cool with me. I still don’t know how my hat made it to the front page, but I’m going to take it as a huge compliment. I am so blessed.
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| Its always been one of my favorites. |
Somehow, between all the crocheting and yarn buying trips, I managed to find the time to try out 2 new recipes. The first one I found on pinterest. It was not a success at all. I’m sure it could have been baker error, but either way I was very disappointed and had to try something else. The second recipe was actually my first attempt at altering a recipe before actually baking it. It turned out pretty tasty!
Whole Wheat Chocolate Chip Muffins
1/2 c butter
3/4 c sugar
1/4 c brown sugar
2 t baking powder
1/2 t salt
2 t vanilla
3/4 c cocoa powder
3/4 c cocoa powder
2 eggs
1/2 c milk
1 c plain yogurt
2 c whole wheat flour
12 oz chocolate chips
Preheat oven to 450 degrees
Beat together the first seven ingredients until fluffy. Beat in eggs. Stir in milk and yogurt just until combined. Add flour and mix until combined. Stir in chocolate chips by hand.
Fill each muffin cup to the top. I only did 3/4 and it was not enough.
Pop them in the oven and set the timer for 5 minutes. After 5 minutes turn the oven down to 350 degrees and bake for about 20-25 more minutes, checking at 20. This is a little trick I learned that helps the muffins puff up and not over the tin. That's why you can fill to the top without the batter baking all over and getting stuck to the pan. They magically puff right up.
They are delicious hot out of the oven or at room temp. They are a great morning treat because they aren't super, icky, sweet and make a great team with a cup of coffee.
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I heart foil liners. None of that sticking nonsense that usually happens with muffins. |
