That's so Pinteresting.

Pinteresting Tuesday, on schedule!

Hey loves, how is your week starting off?

Mine is wonderful!

We start Thanksgiving break in less than a week..

Wendy comes in tomorrow...

And wedding dress trying on Friday as well!

Just a few more days left to push through!

So many Pinterests for me this week... How about you?

One:

So there are obviously many reasons I am PUMPED to get married. And for the most part I don't care much about presents. (I mean don't get me wrong, who doesn't love presents?) Anyway, the one gift I have assured Matt we have to ask for is a KitchenAid. They are amazing. And I have literally been waiting my whole life to get one. I have always said I would wait until I am married to get one, since it's too spendy for my pocketbook and it is the perfect gift. This one, is one of the many color combinations that I am loving. With the decals! 

Two:

Confession time... I have a minor girl crush of Zooey Deschanel. I love her voice so much. And I love 500 Days of Summer (yeah, it's that depressing odd-ball movie that most of you probably didn't like). So I knew when I heard she had a new show coming out this fall that I would love it! She is such a goof and the show is of course hilarious! New Girl. Have you seen it? 

Three:

So you know how no one ever likes to read when they have all the free time in the world to do so? Well I have recently got the strong desire to read. Noooooo I couldn't spend the last year of my life while I had no school and all the free time I wanted to to read, I would wait until I am slammed with school work and have no free time. But I did find this list on Pinterest of 1001 books to read before you die... And reading every Jane Austen book written is officially moving to my bucket list!

Four: 

I have been on such a baking frenzy lately. All I want to do is bake, and make food for everyone to enjoy. Does this happen to everyone when they get engaged? Anyway, I have been wanting an apron (why? Because I'm a mess... and because they're cute) This is one definitely in the running!

Five:

Now I'm not one to call a kid homely... but this poor guy just has no chance... His parents have to hate him for giving him that haircut! ;] Not only is the kid hilarious, but then you see the alpaca(llama?) in the background... What is wrong with that thing?! I dare you not to laugh at this!!

On that note I'm out to make "stuffing" for hall Thanksgiving dinner. 

{stuffing is in quotations because we have no stuffing mixture... so instead we are putting butter and garlic salt on wheat toast and calling it stuffing... shhh, they will never notice!}

What was Pinteresting to you this week?

Happy Tuesday,

xo/Austin

Muffin Monday.

No posts all weekend.

Fail.

Sorry guys, but it is in the past right?

The most exciting thing I did this weekend?

I baked muffins!

I love baking and cooking!

And Matt loves him some blueberry muffins.

I can't wait to be his wife and bake for him every day! And practice makes perfect right?

I got the recipe from here.

They were actually really good! 

{I know, I know I'm not supposed to be surprised when something I bake turns out well... but I'm new to this Betty Crocker thing, so that's just how it goes.}

For this time around I used the full fat recipe (since healthier ingredients seem to be more expensive).

But there is an alternative to certain ingredients that might not be so healthy. 

I'm going to give the healthy recipe, hopefully that one turns out as well as the other one did!

__________________________________________________________________

The Best Blueberry Muffins

{makes 12 muffins}

Ingredients:

Jam:

1 cup fresh or frozen blueberries
1 tsp sugar 

Muffins:

1 cup fresh or frozen blueberries
1 1/8 cups sugar/splenda*
2 1/2 cups unbleached all-purpose/white wheat flour*
2 1/2 tsp baking powder
1 tsp table salt
2 large eggs
1/2 cup apple sauce
1 cup non fat milk with 1 tbsp lemon juice 

(allow juice to sit for 10 minutes to lose some acidity before mixing with milk)
1 1/2 tsp vanilla extract 

Directions:

Begin by making the jam: bring 1 cup of blueberries and 1 teaspoon of sugar to a simmer in a small saucepan over medium heat. Cook the berries, mashing with a spoon several times to break some of the berries open, stir frequently until mixture is thickened and reduced to about a ¼ cup (about 6 minutes). Transfer to small bowl and cool to room temperature, 10 to 15 minutes. Meanwhile, adjust your oven rack to upper-middle position and heat 425º. Spray muffin tin with nonstick cooking spray. Whisk flour, baking powder, and salt together in large bowl. Whisk 1 1/8 cups sugar and eggs together in a medium bowl until thick and texture is consistent (about 45 seconds). Slowly whisk in butter and oil (or applesauce) until combined. Whisk in the buttermilk and vanilla until combined. Using a rubber spatula, fold the egg mixture and the remaining cup of blueberries into the flour mixture until just moistened (batter will be very lumpy with a few spots of dry flour; do not overmix). Divide the batter equally among the prepared muffin cups (batter should completely fill cups and mound slightly). Spoon a teaspoon of cooked berry mixture into center of each mound of batter. Use a chopstick or skewer to gently swirl the berry jam into the batter using figure-eight motion. Bake until the muffin tops are golden and just firm, about 17 to 19 minutes (about 25 minutes for large muffins) rotating muffin tin from front to back halfway through baking. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

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My suggestion is to make the muffins to eat directly after! They are much better warm and with a crispy top. They get soggy if you wait overnight. They are amazing. And very easy to make. 

Hopefully this recipe serves you well as well!

<3

xo/Austin

Peanut Butter Goodness.

Sometimes Chocolate Chip just isn't good enough.

I found the easiest, most delicious Peanut Butter cookies ever on Pinterest!

I found this recipe from Jamhands blog.

The recipe only calls for three ingredients...

Peanut Butter
Sugar
Egg

Let me tell you how to do it...

1 Cup of Peanut Butter (I used light PB--the cookies are definitely rich enough without using full fat PB)
1 Cup of Sugar
1 Egg

That's it.

Step-by-step:

1. Combine all the ingredients together and mix well until it is all thoroughly combined.
2. Roll balls of dough into balls--about 12 (just a hair smaller than golf balls).
3. Place them on the cookie pan (No need to grease it, the peanut butter works well for that)
4. Flatten each ball. 
5. To get the classic Peanut Butter Cookie look with th criss/cross pattern on top of the cookies, take a fork, wet it a bit, dip it in sugar and press into the dough in two opposite angles on each cookie.
6. Bake the cookies for 8-10 minutes at 350 degrees.
7. Enjoy! 

I'm telling you guys, these are the easiest cookies I have ever made, and I don't even really love normal peanut butter cookies, but these are to die for!

Let me know if you try to make them and what you think!

Hope your weekend is starting off great!

<3

xo|Austin