Sometimes I don’t understand what is going on inside my own head (Craaaaazy Lady). I think to much about the future: one must have a plan after all, and I forget to cherish the moment and enjoy where I am right now, doing whatever it is that I am doing. So today, being a beautiful sunny, summer day, I am going to revel in the little everyday pleasures and realize how happy they can make me. I am going to cherish holding someone I love close, revel in the place I am, and be sensuous in the present….

I am going to enjoy life’s little, everyday pleasures. And just so I don’t forget here’s today’s list of decadence I will indulge in:

1. Listening to my favorite song at top volume and singing along.

2. CHOCOLATE.

3. Kissing someone I love.

4. Endorphins from a running high.

5. An iced latte (but let’s not push the limits. It’ll still be skinny).

6. Really great advice.

7. Smiling at a stranger, just because.

8. A new magazine.

9. The wind in my hair as I ride my yellow beach cruiser.

10. Sunshine.

11. Clean, crisp white sheets.

12. Cart wheeling bare foot across the green lawn.

13. Laughing.

14. Starting the new book I got for my birthday.

15. Daydreaming about my next big vacation.

16. Sex!

17. Eating dinner outside, on the patio.

18. Fresh picked blueberries from a generous neighbour.

Blueberry & Cream Cheese Muffins

adapted from Squirrel Bakes

Streusel Topping:

• 1/4 C flour
• 1/4 C sugar
• 1/4 tsp cinnamon
• 2 Tbsp cold butter

• Combine to form coarse crumbs

Muffins:

• 3/4 C milk
• 1/4 C oil
• 1 egg at room temperature
• 2 C flour
• 1/2 C sugar
• 2 tsp. baking powder
• 1/2 tsp salt
• 1 1/2 C fresh blueberries

• Whisk together milk and oil and egg.
• Sift together flour, sugar, baking powder and salt. Add to wet ingredients but do NOT over mix.

Cream Cheese Filling:

• 4 oz. light cream cheese at room temperature
• 1/3 C sugar
• 2 Tbsp beaten egg (about 1/2 an egg) at room temperature
• 1/4 tsp vanilla

• Beat until smooth

Directions (makes 12 muffins):

• Preheat oven to 400 degrees.
• Grease muffin tin or line with paper liners.
• Spoon about 1 Tbsp muffin mix into each muffin cup. Top with half the berries then 1 Tbsp of cream cheese mixture. Spoon over remaining muffin mix and berries. Sprinkle with streusel.
• Bake 22-25 minutes.

Notes:

• Thanx to my generous neighbor for the fresh picked blueberries!
• It might look like too many blueberries at first but as the muffin bakes and puffs up the blueberries spread out quite a bit. I used 1 C the first try and 1 1/2 C the second time around.
• Store in an airtight container for no more than one day. The muffins also freeze really well.
• You know what would be great with the blueberry “muffin” for breakfast (if one can call a baked good with cream cheese and streusel, a muffin)… A cold, iced coffee. What’s on your list of daily decadence? (comments welcome!)