Mr. Remy The Goldendoodle Fowler (yes, he changed his last name too) turns 7 years old. That’s crazy! Somehow, I can’t seem to wrap my mind around the fact that he’s 7. It just sounds so much older to me. And this year I feel more nostalgic than most. Remy is my best buddy. We’ve been through so much together. This little-big man brings so much joy into our lives. He’s the goofiest, snuggliest beast there ever was. You can’t watch him for more than a few seconds without laughing. One of my favorite things in the entire world is taking Remy for walks. Our daily hour-long trek is easily a highlight of most days. Remy has taught me so much about myself, too. Above all, I’ve learned that one of my best qualities is my ability to nurture the people (and dogs) I love most. Few things bring me more joy than caring for them and watching them thrive (even if they occasionally eat tissues, paper towels, and napkins). So here’s to Remy, my silly furry pup that I absolutely cannot imagine my life without. Thank you for making life so much fuller and happier because you’re in it. I love you so much.
The day I brought him home & now
Oh yeah, today happens to be my birthday, too! The big 3-0! (Cue minor freakout). A new decade is a serious milestone and I think it will take me some time to wrap my mind around it. But what a year I’ve had and I’m beyond excited for the year ahead. Robert and I plan to celebrate with a date night tonight. We’re flying to New York tomorrow where we’ll see my family and he’s surprising me with a bunch of activities Friday and Saturday (no idea what he has up his sleeve!) Saturday night we’re going to a wedding. Happily, we’ll be in town to celebrate Mother’s Day on Sunday with my family, too.
Maybe it’s the fact that I’m getting older, but lately I’ve been on the hunt for recipes to end all recipes. By that I mean building up a repertoire of go-to recipes that are the best of the best. As much as I love experimenting with foods, I also love having an arsenal I can dig into whether we’re hosting a party or I’m bringing something to someone else’s table. Well, these chocolate chip banana bread muffins hit the jackpot for me. I’ve made them several times over the past few weeks (our freezer is stockpiled with them) and they really are the best I’ve ever had. They’re easy to make, light and fluffy, and the perfect balance of banana and chocolate flavor. You can use this recipe to bake muffins or traditional loaves (I’ve made both). They’re also extremely versatile–Robert eats them for breakfast and I love cutting up one or two for dessert.
While I’m sure I’ll down plenty of ice cream and cake over the next few days, I’m happy to kick off the birthday celebrations today with these muffins. Enjoy!
Chocolate Chip Banana Bread Muffins
Makes 24 muffins, 12 muffins and 1 loaf, or 2 loaves
- 3/4 cup butter at room temperature
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1 Tbsp plus 1 tsp milk
- 3 overripe bananas
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1 cup chocolate chips, plus extra for sprinkling on top
Preheat oven to 350. In the bowl of a stand or electric mixer, whip together butter and sugar, about 2 minutes. Add the eggs one at a time, beating well after each addition. Add vanilla, cinnamon, milk, and bananas. Mix until completely combined. The batter will appear curdled, but it’s okay. Add the whole wheat flower, mix slowly until combined. Add the all-purpose flour and baking soda, mix until combined. Stir in the chocolate chips. Pour batter into greased muffin tins (or use cups) or greased loaf pan. Sprinkle extra chocolate chips on top. Bake muffins for 15 to 25 minutes and loaves for 35 to 45 minutes. Let cool 15 to 30 minutes before removing from pans.