Right now you are the oldest you’ve ever been and the youngest you ever will be again. Isn’t that a pretty mind-blowing thought?
[Before I continue I should warn you that this is a long post so feel free to skip down to the recipe. Also, I feel like most everything I’m writing here are things that I’m saying to myself as much to myself as I’m saying them to you.]
I’ve got a little news flash for you, not everything on the internet is as it seems. All of those people out there that you look up to or see as having a “perfect life” are dealing with just as many problems as you. Life is a mess and no matter what your current situation is like there are going to be problems to deal with.
I think we all have times in our lives that seem as though everything is uncertain and our human instinct to try to take control of them is so strong. Recently, due to numerous big changes going on in my personal life, I’ve been feeling very distanced from this blog that used to be such a source of inspiration for me and I’ve done everything possible to seem write to you like everything’s great. From the time I decided to start it up until now, one of my main goals has been to find the best way to connect with you and I feel like I’ve been failing miserably at that and at so many other things because I’ve failed to keep it on a personal level.
Some sound advice that I received a few days ago has been helping me to work through all of the jumbled tangle of thoughts that seems to have taken up permanent residence in my mind; Life isn’t a race, just breathe. How much time do we spend dwelling on regrets from the past, feeling discontented with the present, and worrying about the future? Maybe you’re not where you hoped you’d be a year ago and maybe you don’t know where you’ll be in another year from now, but that’s part of living. You’ve only got one now so don’t waste it.
So I don’t know what my tomorrow holds but today I’m feeling the need to take a step back and just be. To try to appreciate the bigger picture that is this life and I genuinely hope that you can get something out of that. I know this far different from my usual post but the me I am today is a changed person and I’m not who I was the day before. My current goal, a temporary mantra of sorts, is to take each day one at a time and learn to live in the moment. Life is too short to allow the important things to pass us by because we are too caught up in ourselves to notice them. Dream big, follow your heart, and learn from your mistakes, but start small and enjoy this journey.
I’ll probably be doing some traveling in the near future so I’m excited because I’m planning to do everything I can to share it with you. It’s been far too long since my last trip and I’m simply aching for some escape and adventure in any form I can get it.
As for this recipe, these are some very simple to make treats that are versatile enough for breakfast or snacking and they’re also a great way to use up some old bread that’s gotten too dry. I included chocolate because….well, chocolate, and I wanted them to have some maple flavor inside so they’re partially sweetened with syrup. After they’re baked you can eat them as is or you can douse them with a generous amount of extra maple syrup to finish them off with that extra sweet touch.
- 8 cups whole wheat bread cubes (about 16 slices regular sandwich bread)
- 4 eggs, lightly beaten
- 3 cups whole milk
- 3 tablespoons melted butter
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup sugar
- 1/4 cup pure maple syrup, plus more as desired for topping
- 1 1/2 teaspoons cinnamon
- 1 cup semi-sweet dark chocolate chips
- Preheat the oven to 350 degrees F (180 C) and line a large baking pan with parchment. Spread the bread cubes out on the tray and place in the oven to toast for about 5 minutes, or until very dry and lightly crisp. Bake them a little longer if they need a few more minutes. (Tip: If you put them in the oven while it's heating up it helps dry it out quicker.) Remove the tray from the oven and cool.
- Line two extra large muffin tins with paper liners or grease them well with butter. In a large mixing bowl, beat the eggs, milk, and butter together until combined. Add the salt, vanilla, sugar, syrup, and cinnamon and mix well. Now pour in your toasted bread cubes and chocolate chips and toss them well in the mixture until evenly coated.
- Divide the mixture among the prepared slots in the pan and bake the muffins for 15 to 20 minutes until the tops are darkened and the muffins are fairly firm. Remove and cool for at least 5 minutes before serving. Add extra maple syrup on top if desired.