Chocolate Chip Oatmeal Muffins

I think muffins are the thing I crave most. Like, I crave muffins over ice cream or cake or pizza. I routinely have strong urges for a 500 calorie Starbucks blueberry muffin and, you know what? Those cravings are really, really hard to quiet. Especially when I know they’re just a drive-thru stop away.

I’ve been making a lot of muffins recently because my children have decided they don’t like cereal for breakfast. And real breakfast is absolutely not happening during the week. They’re lucky if I remember to set out vitamins and pour milk for them.

So I’ve been making muffins at night (yeah, every night – they eat entire batches of muffins for breakfast) which works out well for them because the muffins usually have chocolate chips or a sugary topping. And it works out well for me because I can start my daily 6 hours of CNN viewing as soon as I’m out of bed.

You know, when I was small, I used to think it was so lame that my mom would come home from work, turn on a news channel, and just leave it on as background noise all night while she cooked, cleaned, whatever she needed to do.

But that’s totally what I do now.

And it’s amazing.

Anyway, muffins!

These are Chocolate Chip Oatmeal Muffins and I think the healthfulness (is that a word?) of the oats negates the unhealthfulness of the chocolate. They’re super light and fluffy and chocolatey and delicious.

Make ’em today and you won’t be stressing about breakfast tomorrow!

Chocolate Chip Oatmeal Muffins

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I am forever looking for new breakfast ideas for myself. I’m not really into typical breakfast foods first thing in the morning (but I love a cinnamon roll in the afternoon or pancakes for dinner) and a girl can only have so many breakfast salads before she starts to lose it.

This Breakfast Stuffed Acorn Squash is my new favorite and I’m going through withdrawals right now because Trader Joe’s was out of acorn squash the other day and I’m refusing to go to any other grocery stores until the excitement of TJ’s wears off.

Life is rough.

And I know you think I’m nuts and you think squash for breakfast is a horrible idea. But trust me, this is so good. It’s just cooked acorn squash with turkey breakfast sausage, onion, garlic, and an egg on top. And then when you’re ready to eat you mash it all together and dump a ton of sriracha on top and you’ve got a healthy, delicious breakfast that’s full of protein and good carbs. Plus, it’s just fun to eat straight out of a squash!

I prepped this one night while binge watching Once Upon a Time (which I always thought sounded super lame but I’m addicted) and it was so nice to wake up the next couple of mornings and not have to worry about breakfast. I just popped a half in the microwave and sat down to eat!

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Happy Monday! I hope you guys have the day off and get to enjoy an extra day of relaxation and fun.

I have to tell you though, I totally hate post office holidays. On a normal day, I know that even if my day is horrible, I still have hope that maybe there will be a fabulous pyrex dish or a bottle of nailpolish or a magazine in the mailbox. Today, I just have to hope that the day doesn’t suck.

Deployment. It does weird things to your brain.

To update you, I only cried at one of the school conferences. And to be fair, it had absolutely nothing to do with school. I was just a mess.

We did go to the grand opening of Trader Joe’s afterwards. WHICH WAS AWESOME. The checkout line wrapped around the store twice but really, we weren’t there more than an hour and a half. And then I ate nothing but pumpkin ravioli, pumpkin cornbread croutons, and pumpkin salted caramels the rest of the weekend.

Hmm, what else?

If you follow me on Twitter, you know that I’ve been really annoyed with our internet service provider. I cannot deal with slow internet but I’m stuck with this provider since we live on an army post and it’s our only option.

Anyway, I literally called them 7 times last week to have them reset my modem and a guy even came out once to look at it. So Saturday night the entire network on Fort Carson went down. And stayed down for 12 hours.

Do you know how badly I wanted to call and sit on hold for an hour just to say “I TOLD YOU SOMETHING WAS WRONG!” and then hang up?

No internet issues since they got it back up and running.

Next time, maybe Baja Broadband will listen to the resident internet addict when she says that something is terribly wrong.

Ugh, I love being right.

I also continued my butterscotch obsession by making a butterscotch glaze. And since I needed something to put the glaze on, I made pumpkin cinnamon rolls! They turned out so yummy and I may or may not have had a couple for dinner one night. Oops.

I have a pumpkin cinnamon roll recipe that I’ve used for years and years (it’s our usual Christmas morning breakfast!) and it actually uses a butterscotch pudding mix so check that one out if you’re crazy about butterscotch like I am!

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More pumpkin. I’m sorry, I can’t help it.

Speaking of things stereotypical 20-something girls like, I was at Target the other day and saw a shirt that said, “Don’t be basic”.

And I was all, “Is that your way of being ironic, Target?”

Because Target is kind of the motherland for us basic ones.

But anyway, today I bring you muffins. Muffins with pumpkin and blueberry. So they’re kind of fall-ish and still kind of summer-ish. The blueberries I used were taaaaaart, though, so you may wanna make these sooner rather than later. Or just use frozen ones – which just came to me and I totally wish I would’ve done that instead.

Dang.

According the magazine I got these from, they’re biscuit muffins. Which I didn’t know was a thing but Better Homes & Gardens probably knows better than me. They’re more airy and fluffier than a typical muffin. Kind of like a cupcake. And they totally melt in your mouth!

Ask my husky. She had 4 when I made a taco run last night.

Yep.

I hope you guys are having a relaxing and wonderful weekend. I’m gonna spend my day watching my Broncos and all the other teams I don’t really care about. But first, I’m gotta track down my fave food truck because they’re doing pumpkin arepas this weekend. Yeah, you heard me right. Pumpkin. Arepas.

#basic

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As much as I resisted back-to-school, after over a week of it, I have to say that I’m pretty happy.

I get into bad habits every summer of staying up well past when everyone else on Twitter goes to bed, then sleeping late, then sitting on the couch drinking 3 or 4 cups of coffee. And then next thing I know, it’s 11 am and I haven’t worked out, cooked anything, or even gotten dressed.

So it’s nice to have a routine again. I know I need to be out of the house at a certain time to get both kids to school on time and then I know that from there, I have less than 3 hours until I have to pick up the preschooler.

You guys, it’s amazing what you can get done when you only have a couple hours. The other day, the fat baby (he’s actually 3) and I hit Walmart, Target, and 3 thrift stores before we had to pick the kid up!

The problem I’m having is breakfast. Because I am cheap thrifty. I only buy 2 boxes of cereal a week and if you have boys you know that a box of cereal = a meal. And I am not a morning cook, especially when it has to be done in less than an hour. So I made this Amish Breakfast Casserole for this week and I’ll just heat some up in the mornings for the boys!

I’m not real sure how or why this is Amish but it’s shredded hashbrowns mixed with bacon, onions, cottage cheese, cheddar, and Swiss. I always say that Swiss is my least favorite kind of cheese (I think it’s stinky – which is interesting because I can eat my weight in blue and goat cheese) but I seriously loved it in this. It really stood out and made the whole dish.

My kids gobbled it up, which is always important.

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