I substituted whole wheat flour for half of the all purpose flour in this recipe, and sour cream for the milk. Then I added about half a bag of chocolate chips before baking them. I learned yet again that you have to read everything about the recipe before cooking it, because after I took them out of the oven I realized they must be eaten or frozen the day they are made! So I froze most of them and discovered the next day that they taste pretty good if taken out of the freezer and put in the microwave for 20 seconds.
I also cheated yesterday and made brownies from a mix that I had in the pantry. Once those are gone I won't be baking anything unless it's from scratch. I'm trying to expand my baking repertoire and am trying to not get intimidated by complicated recipes. The only reason I get intimidated is because it's hard to focus with a toddler and an infant in the room -- yesterday I accidentally put one tbsp baking soda into my muffin mix instead of baking powder! Luckily I noticed this before I mixed in the wet ingredients and I was able to dump it out and start over again.
Some recipes that I see on the horizon include my attempt at cinnamon roll muffins, more pineapple upside down cake (by special request), and a practice run of cupcakes that I am going to make Lesli for her birthday.
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