as you all may or may not know, i am starting a column on kevin's blog, thou swell. every month, i'm going to post a recipe of mine and talk a little bit about why i chose it, (and quite possibly, why it's so good)...
this month, i am sharing a really rad pumpkin donut recipe with a sweet glaze.
to check out my post, and to get the recipe, head on over to thouswell!
it's kind of hard for me to believe that i'm turning fifteen today.
the big 1-5– the year of the quinceanera (that i am not having).
i mean, it's just another year that i've been alive, in a quite literal sense.
about 6 hours into fifteen-dom i realize that being fifteen is just like being fourteen. it's not like you're turning thirteen, your first "teen" year; or eighteen, your last "teen" year; and you're not celebrating your sweet sixteen, either. so i ask, what is it then?
fifteen. just fifteen.
so instead of saying fourteen you say fifteen. that's basically it. you say you're fifteen and that you're a freshman in high school. that's all that you think has changed.
physically.
i don't feel different, i don't look different, i don't sound different, i don't know any different, but i know that i have changed, and will continue to change. and yes, that is both a good thing and a bad thing.
good in the sense that i am becoming more knowledgable, and that there will be more opportunities for me.
bad in the sense that i am actually getting older; physically and mentally, and that i will have to hold more responsibility on my shoulders. but there's no stopping it. there's no stopping any of it. and i have to deal with it.
so to this i say, happy birthday, me.
may this sixteenth year of existence bring you good things.
have a wonderful friday, everyone.
(izzy's birthday) pumpkin muffins
makes 12
1.5c spelt flour
1 tsp baking powder
1/4 tsp. baking soda
1 tsp cinnamon
1/2 tsp chinese five spice
1 tsp freshly ground nutmeg
1/2 tsp ground anise
1 (15-oz) can pumpkin puree
1/2c plain greek yogurt (i used 0%)
1 flax egg or egg
3/4c coconut sugar
optional: 1/4c pumpkin seeds + turbinado sugar
01/ preheat oven to 350 degrees F and spray a 12 muffin tin with canola oil
02/ in a medium bowl, sift spelt flour and combine with baking powder, baking soda, cinnamon, five spice, nutmeg, and anise
03/ in a separate, larger bowl, combine pumpkin puree, yogurt, egg, and coconut sugar. make sure it is thoroughly mixed
04/ pour dry ingredients into the wet ingredients
05/ with a spatula, carefully fold ingredients together until just combined. make sure not to over-mix because then the muffins will be dense!
06/ using a ice cream scooper or large spoon, scoop the muffin mixture into individual muffin tins
07/ sprinkle each one with a pinch of pumpkin seeds, and a generous smidgen of turbinado sugar
08/ bake for 22-30 minutes, or until a toothpick comes out clean when entered in the center of the muffin
09/ let cool, then gobble down
for the past couple of weeks, i've been writing, shooting, and taste-testing for this marvelous project i did with the amazing women behind design*sponge.
i was not only astonished to get an email from such a well-known blog, but to be asked to create a recipe video for their friday column!
how awesome is that?
from 1 to 10, i give it an 11.
as the final result, i created a warm, ginger buckwheat porridge, topped with a poached pear, and a thickened coconut milk. to see how i made it, watch the video above.
to see the recipe, visit my feature on their blog.
have a wonderful weekend everyone
