“They are not long, the days of wine and roses …”
The New Year is here, and as many others I am filled with excitement for change and new things. I know well enough that this is just a feeling that nothing in reality is any different than all the days that have come before, but there is a reason we mark time. We need these markers to break up the continual flow to remind us renew our minds. The seasons themselves reveal this process of becoming new and support us in our desires and encourage us to try.
I love that the New Year starts in the dead of winter. As we look forward to spring, we busy ourselves with plans and goals. We lay the foundation for the things we hope to create. We make lists, we plan adventures, we read books and for a while we dream.
I have lived long enough to know how quickly this year will pass. That is why I’m hitting the floor running, putting off the busyness of everyday life that steals time and weeding out anything that hinders growth. I’m throwing away the time wasters that counterfeit productivity. I hope to see you at the end of the year full of the satisfaction we have when we have used our time well.
Here’s to the New Year!!! Here’s to making it the best year yet!
This little recipe for Chocolate Muffins is a pretty delicious start. It strikes the perfect balance between enough and too much. It is light and airy, chocolatey but not so much as to cause death. It is altogether perfect.
*adapted from the Joy of Cooking cookbook
- 2 oz. unsweetened chocolate
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup buttermilk
- 1 tsp vanilla
- 8 tbsp butter
- 1 cup brown sugar
- 1 large egg
- Preheat the oven to 350° and place 12 paper cups in the muffin pan.
- Melt the chocolate in a microwave safe dish. Stir and let cool.
- In a bowl, whisk together flour, baking soda and salt.
- In a large bowl, beat the butter until creamy. Add the brown sugar and beat until fully incorporated and light and fluffy.
- Beat in the egg until incorporated and then add the melted chocolate.
- Beating at a low speed, add the flour mixture to the sugar mixture in three parts alternating with the buttermilk.
- Divide the batter among the muffin cups and bake until a toothpick inserted into a muffin comes out clean, 25 to 30 minutes.
- Let cool for 3 minutes and remove to a rack to cool completely.
- Serve at room temperature.