Nutella Peanut butter zucchini wheat muffins

Nutella.....yes I said it.

ok, so I originally saw this on pinterest....but I altered it so much, I can't hardly call it the same recipe.  Nutella.....yes nutella.  but you can't eat it alllllll the time, right?  but you can if it's in small quantities and in relatively healthy muffins....like these! 

mmmmmmm.....they have been tested (by the locusts I work with) and approved.  I actually would eat them all myself but I'll share......

You'll need:

1 1/2- 2 cups whole wheat flour
1 tsp. baking soda
1/2 tsp. salt

1 cup shredded zucchini
1/2 cup creamy peanut butter
1/2 cup applesauce
1 egg
1 tsp vanilla
1/2 brown sugar

Nutella
Mini chips for the top (I used peanut butter)

Preheat oven to 350.

mix the wet ingredients by hand until combined.  add the dry and mix until combined.  the mixture will be thick and sticky.  it's ok.  as long as there is no dry clumps of flour.

spray muffin tins with cooking spray.  fill them half way with muffin mixture.  spoon a bit of nutella in the middle but don't let it touch the sides of the cups.  plop more mixture on the top making sure to cover the blob of nutella.  i kinda took a spoonful of muffin mixture with  my hands and pushed it on over the nutella.  top with chocolate or peanut butter chips if you want.  The muffins won't really expand too much while baking so what's in your pan will be about what size you get when they are done.

Bake for about 20 minutes.

Viola.

The original recipe called for an insane amount of oil and sugar.  and bananas....but i think the banana would have taken over the entire muffin.  I think my recreation is a good (and healthier) one!

Upcycle! Old door made into a corner shelf

Saw this on pinterest months ago and have wanted to tackle it.  I had a few old doors from when we remodeled the house.  somehow they got put outside for a few weeks and got rained on.....so they are even more distressed that they originally were!  To do this project you need:

Old door (six panel works best.  tried with a two panel and found out you need a solid panel up and down the middle to cut though or else it doens't sit together at a 90 degree angle)

Table saw

drill
screws
scraper
sandpaper
paint-if desired

Cut the door down the middle using the table saw.  you have to account for the thickness of the door.  so measure the door and then split that on the middle-example if your door is an inch thick, find the center and cut it a half inch bigger than that.  This was when you screw the two sides together, it's the same size.  i think this mithod is easier than cutting it exactly the same then installing hinges on it.

Sand or scrap away old paint.  In the first one I did, i scraped all the peeling paint and left it as is.  The second one I'm working on I painted brown then scuffed up the brown paint with sandpaper.  I'm in the process of adding shelves to that one.

Experiiment and have fun. There is no right or wrong here!

Homemade Pickles!

Homemade pickles.....mmmmmmm.  when your garden is producing massive quantities of pickling cucumbers (or you find a deal at the local farmers market) there is nothing better!  This is a simple recipe given to be by my coworker (thank you!) years ago....and I make them every summer!  I planted one packet of small cucmbers this year.  I only got three actual plants to survive but from that I got about 25 pickling cucmbers....enough to make 6 quart sized jars of delicious pickles!

What you need:
This is for a gallon sized jar or three quart sized jars or a large bowl....whatever container you're using (just needs to be glass and have a lid).  You can double or triple depending on how much you're doing at one time!

Cucumbers-picking, mini (doesn't work well with regular ones).  You need about 12 to start
6 cups water
1 1/2 cups white vinegar
1/2 cup suger
1/3 cup salt
Fresh garlic
Fresh Dill

Boil the water, vinegar, sugar and salt for 5 minutes.  LET COOL.

Wash and cut your cucmbers and put them in the jar.  I've done thick slices and thin slices-both work.  or do spears.  Whatever floats your boat.

Layer the cucmbers, garlic and dill in jars.  How much you use is personal preference.  Play around with it.  You can do just garlic or just dill if you want.  The longer you let the pickles sit, the stronger they are going to get!  I always do mine in quart sized canning jars (you are not canning these, but the jars work well).  in a quart i use about three cloves of garlic and one tall sprig of dill, bent to fit.

Once the liquid is cool, pour in the jars.  Put your lid on and put in the refrigerator.  Let them sit at least 24 hours.  They will last in the fridge for a few weeks....the longer they sit the stronger they get!