our view on the ride to work this morningI don't think I'll ever get tired of this view. Sometimes I secretly hope that the traffic will be really bad on the bridge so I can sit in the car with Ben for as long as possible and take it in. I love it that Ben is the last one I see before I walk into work and the first one I see on my way out. There's no one else I'd rather carpool with.
An otherwise blah day at work was pleasantly interrupted by a much needed Kudu break with Janie. Kudu is a little African coffee shop in downtown Charleston. It reminds me of home and is perfectly tucked just across the street from my office. We sat outside in the courtyard and soaked in the incredible weather. Janie, by the way, has the most amazing hair. It looks incredible every day without fail. I have her to thank for my wedding 'do'.
That evening Andolini's seemed to be the perfect way to decompress after work. There's something about a giant slice of fresh tomato pizza that is good for the soul. We sat outside in the beautiful cool weather and laughed about each other's stories from work. We're learning a lot in these jobs...and are very excited to move on to wherever God takes us next.
mr. andolini and his pies
Tonight we celebrated the cooler weather (84) by baking up a batch of d-e-l-i-c-i-o-u-s whole wheat chocolate chip pumpkin muffins. The smell of fall is still wafting through the house. Here is the recipe...it's a keeper.
Tonight we celebrated the cooler weather (84) by baking up a batch of d-e-l-i-c-i-o-u-s whole wheat chocolate chip pumpkin muffins. The smell of fall is still wafting through the house. Here is the recipe...it's a keeper.
Ingredients
1/2 cup (1 stick) butter (room temperature)
1 c. granulated sugar
1 can (15 oz) Pumpkin puree
2 large eggs
1 1/2 c. whole wheat flour
1 tsp. salt
1/2 c. sour cream
1 tsp. vanilla
1/2 c. chocolate chips
Directions Preheat oven to 350 degrees. Arrange the paper cups in the muffin tin. In an electric mixer fitted with the paddle attachment, cream butter and sugar with pumpkin until light and fluffy. Add eggs, and beat to incorporate. In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add sour cream, and vanilla; mix to combine. Stir in chocolate chips, and pour into muffin cups.Bake until a cake tester inserted into the center of the cake comes out clean, about 20 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.
Directions Preheat oven to 350 degrees. Arrange the paper cups in the muffin tin. In an electric mixer fitted with the paddle attachment, cream butter and sugar with pumpkin until light and fluffy. Add eggs, and beat to incorporate. In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add sour cream, and vanilla; mix to combine. Stir in chocolate chips, and pour into muffin cups.Bake until a cake tester inserted into the center of the cake comes out clean, about 20 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.
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