Could someone please tell me why it is that I can have grey hairs and acne breakouts at the same time? That doesn’t seem fair does it?
It should be one or the other. Not both. At the same time.
It’s like my body can’t decide what age I am. One minute I’m thirteen with a book report due on Of Mice and Men and the next I’m sixty-five dashing out to Denny’s for the early bird special. Make up your mind!
It seems like the general public can’t decide what age I am too. I get carded all the time when the rest of my table doesn’t even get a second glance. Door to door salesmen ask me when my parents are going to be home. True story. So I tell them six, maybe seven o’clock so they leave me alone to wallow in my self-pity.
The one that bothers me the most is the wide-eyed looks I get from perfect strangers when my boyfriend of thirty-three introduces to them his girlfriend of twenty-four. Age is just a number. I’ve known people far older than me that are also far less mature. Lee and I are on the same level mentally, why do we need to be the same age?
I know. I shouldn’t complain. It’s a compliment. It will be useful when I get older.
For now I’m going to keep dying my hair and washing my face.
This topic really doesn’t segue into muffins. At all. So I’m not going to try.
I made muffins. So there! They’re awesome. They have peaches and cheesecake in them. Did I mention they’re awesome?
Peach Cheesecake Muffins
Makes about 2 dozen muffins.
Source: My imagination
3 cup flour
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
1/2 tsp vanilla
1 cup milk
1 cup peaches, peeled and chopped
1 250g pkg cream cheese, room temperature
1/2 cup granulated sugar
1/4 cup flour
Preheat the oven to 375 degrees and position a rack in the center. Line a muffin tin with muffin liners.
In a medium bowl whisk together the flour, baking powder, baking soda and salt then set it aside.
In a large bowl with an electric mixer cream together the butter, sugar and vanilla until it’s light and fluffy. Add the eggs one at a time and beat until each is just incorporated. Alternate the addition of milk and the dry ingredients by thirds, making sure not to over mix each addition. Finally add the chopped peaches and mix it in lightly.
In a separate bowl with an electric mixer beat together the cream cheese, sugar and flour until it’s smooth.
Spoon a heaping tbsp of the peach batter into the prepared muffin tin then spoon a heaping tsp of cream cheese mixture on top. Repeat these steps once more then run a knife through the top two layers of peach and cream cheese to create a marbled effect. Bake them for 15 – 20 minutes until the tops are a nice golden brown and a toothpick inserted into the middle comes out clean. Transfer them to a cooling rack and enjoy!