Today we’re going to talk about things I love about Texas.

Mostly because the post I just wrote about how Game of Thrones is so boring this season that I have to listen to recap podcasts because I can’t pay attention and how much I love Real Housewives of NY now that Bethenny is back was deleted when I had to restart my computer.

(Yes, that was one sentence. Sorry.)

love Texas. Which I honestly didn’t expect to say because the forever long drive through Texas from New Mexico to Louisiana made me want to punch myself in the face repeatedly on our epic roadtrips last year.

But I love it.

Guys, I have a Whataburger right up the road. I could walk there. I haven’t lived near a Whataburger in years!

Also, In-n-Out.

The cacti have flowers.

Wait. First of all, the cacti grow in what I like to call “pile o’ cactus” which is exactly what it sounds like. Ginormous, amazing piles of cactus. And in the morning, there are no flowers. In the afternoon, they have the brightest yellow flowers and I’m obsessed.

My phone is filled with photos of dogs and cactus flowers.

The weather. It’s so warm. We’ve had the top off the Jeep pretty much every day since we got here! Plus! Flipflops all day, everyday.

And it rains! Like for real rain!


Omgggg, you guys told me I was going to love H-E-B and I doubted you. I thought nothing could be better than Trader Joe’s.

I was wrong.

We’ll definitely be heading back to Colorado one day but for now, we’re really enjoying it here.

And completely unrelated, I made Banana Muffins with Nutella Swirl!

Funnily enough, I’ve been craving Nutella ever since my husband posted an annoying article about how Nutella is poisoning people (with sugar and milk) on my Facebook wall last week.

These turned out so delicious. You’ve got your standard banana muffin on the bottom and then the Nutella swirl on top that sinks in in some places and stays gooey and Nutella-like in others. So good.

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Banana Muffins with Nutella Swirl

18 muffins

adapted from The Novice Chef


2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 ripe bananas, mashed
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1/4 cup butter, melted and cooled
1 teaspoon vanilla
1/3 cup nutella


  1. Preheat oven to 350F. Line 18 muffin cups with paper liners.
  2. In a mixing bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  3. With an electric mixer, beat bananas, sugar, and brown sugar. Add egg and beat until combined. With the mixer running, slowly pour in butter. Add vanilla.
  4. Slowly add dry mixture, beating just until all the flour is incorporated.
  5. Divide the batter among the 18 muffin cups, filling about 3/4 full. Dollop about a teaspoon of nutella on each one and use a knife to swirl.
  6. Bake in the preheated oven for 17 - 19 minutes or until golden brown.
  7. Cool completely on a wire rack before serving.



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