Orange vanilla muffins
Oh, where does one draw the line between cupcake and muffin? To me, that is one of the many unanswered questions of human existence. In general, the treats have a few distinct traits.
I am completely a muffin person, I was a fiend for (unlimited) banana-nut minis at the resort of our last vacation.
But where do we draw the line?
The recipe I made the other day, orange vanilla cupcakes by Primalyinspired.com, was on the line. They were hearty like a muffin but had the delicate flavor of a cupcake (however, if you're like me, you can enjoy them for breakfast AND dessert)
I love the use of freshly squeezed clementines to give them the distinctive orange hue. I opted to skip the frosting and top with some coconut, and I didn't miss it at all. Check out the recipe here.
The joy of cooking
If you ask ten different chefs why they cook, you will get ten different reasons. For me, I love what I love because my one the most rewarding things, if you ask me, is bringing a friend or a family member something delicious, as a way to say "thank you" or as a way to say "I love you." Food is so much more than food when it is made specially for you by someone else. It is passion and time and effort, all just to make that person smile. And, it is so worth it. So, if I had to rate one thing second to receiving homemade food (or specially made anything), it is giving it, especially during the holidays.
The best breakfast
Here you see my typical breakfast, and I wanted to share it to show how easy it is to start your day with something delicious, nourishing and filling, as opposed to a bowl of processed sugary cereal, or even worse, nothing at all.
Whipping up simple eggs, any style with veggies takes a maximum of seven minutes (and that's if you use hard vegetables, like onions).