Saturday, April 7, 2012

Blueberry Muffins w/ Lemon Sugar Topping~Crazy Cooking Challenge

My favorite thing about the Crazy Cooking Challenge is the hunt! Every month we are given a food which we are to find a recipe for, on a blog somewhere on the world wide web, make the food, and then blog about it! It is such fun!! This month the food we were to find a recipe for is one of my favorites, Blueberry Muffins! I found the perfect Blueberry Muffin recipe on a blog called Tracey's Culinary Adventures Blog. Tracey had several Blueberry Muffin recipes posted on her blog,and I had a difficult time deciding which one to go with, but the recipe I picked stood out to me because I love the sweet and tart topping that goes on top of the muffins. Stop by Tracey's blog and check out her posts. She has a Lasagna Roll recipe that is definitely calling my name, along with a Milk and Cookie Smoothie that looks incredible, as I am a lover of all things smoothie, and a recipe for Boston Cream Whoopie Pies that has gone to the top of my "must bake next" list. So, may I present, the best Blueberry Muffins I have ever had!

Blueberry Muffins w/ Lemon Sugar Topping
 Lemon-Sugar Topping
1/3 cup sugar (2 1/3 oz)
1 1/2 teaspoons lemon zest (about 1 lemon)

Muffins
2 cups (about 10 oz) frozen blueberries
1 1/8 cups sugar (8 oz) plus 1 teaspoon
2 1/2 cups (12 1/2 oz) all-purpose flour
2 1/2 teaspoons baking powder
Pinch salt
2 large eggs, at room temperature
4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
1/4 cup vegetable oil
1 cup buttermilk
1 1/2 teaspoons vanilla extract

Make your topping by mixing the sugar
and the lemon zest together by rubbing them 
together with your fingertips until fragrant.
Set aside for a few minutes. 
Place your oven rack in the top third of the oven.
Preheat your oven to 425 degrees.
Place 1 cup of blueberries and 1 teaspoon of sugar in a saucepan.
Bring to a simmer over medium heat, mashing the berries,
and stirring. Let the berries continue to cook until the berries begin
to take on a jam like consistency. The volume should be reduced
to about 1/4 cup. Transfer to a bowl, and let cool at room temp.
Whisk your flour, baking powder, and salt together.
In a separate bowl, whisk the remaining 1 1/8 cups sugar,
and the eggs together. Whisk in the butter and oil until combined.
Add the buttermilk and vanilla.
Add the remaining blueberries to the flour mixture.
Toss the blueberries in the flour.
Fold the dry ingredients into the wet ingredients~just
until moistened. The batter should be lumpy. Be careful 
to not over mix.
Add batter to each muffin tin. The tins should be sprayed
with pan spray before adding the batter. 
Then place a teaspoon of the jam that you made earlier
on top of each muffin batter. 
Use a skewer to swirl the jam into the batter.
Sprinkle each muffin with the sugar lemon mixture.
Bake the muffins until the tops are golden and they
spring back when gently pressed, about 17-19 minutes.
Let cool for 5 minutes before you remove the muffins from the pan.
 Enjoy!

Thanks Tracey for a wonderful recipe!


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Thursday, April 5, 2012

Easter Egg Carrot Cake~Holiday Recipe Club

It's time again for Holiday Recipe Club! This is only my second post with the club, and so far, it is really fun!! Each month we are given three ingredients to choose from to make a recipe. We must use at least one of the  holiday related ingredients. Our ingredients this month are spinach, eggs, and carrots. I choose carrots and eggs, and came up with Easter Egg Carrot Egg! I have used this carrot cake many, many times, and it is delicious!
 Easter Egg Carrot Cake
{adapted from The Cake Doctor, by Anne Byrn}
1 box Duncan Hines Butter Recipe Cake Mix
1 (3.4 oz.) Vanilla Instant Pudding Mix
2/3 cup Orange Juice
1/2 cup Vegetable oil
4 Eggs
2 teaspoons Cinnamon
2 medium Carrots, shredded
1/2 cup Golden Raisins
Mix all of your ingredients, except for the raisins and carrots,
 together in your mixing bowl.Mix for 1 minute, then scrape 
bowl. Mix for 2 minutes more.
Add raisins and shredded carrots. Mix in with spatula.
Pour batter into greased and floured egg shaped pans.
Bake at 350 degrees for 10-12 minutes.
Take a toothpick around the edges on the cake, and then
let cool for 15 minutes. Remove cakes from pan.
 Cream Cheese Frosting
8 ounces softened Cream Cheese
1 stick softened butter
1 teaspoon Vanilla
2 pounds Confectioners Sugar
Cream together the Cream  Cheese, butter, and vanilla.
Add sugar and beat until well blended.
Use a Wilton tip # 21 to cover the egg cake in little stars.
Cover the entire cake with the stars. 
Make some orange frosting with Wilton Orange.
Using a Wilton tip #5 squiggle a small carrot on the top of the cake.
Tint a small amount of frosting Americolor Forest Green.
Using a Wilton tip #2, frost some green on to the top of your carrot.
Now you have an individual dessert for each person 
for your holiday dinner.
Happy Easter!!


 


Tuesday, April 3, 2012

Southwestern Patty Melt

I love Patty Melts! There is just something so wonderful about the taste of the grilled onions peeking out from under a slice of swiss creaminess, the burger grilled to perfection, sandwiched between two slices of grilled rye, with only mustard between them. Oh, my! How I love a patty melt!! But hey, I love southwestern food also. So I decided there was no reason not to combine the two, and this is what I came up with: Southwestern Patty Melt!
Simple Pico de Gallo
1 Roma Tomato
1 clove Garlic
1/4 of a small Onion
Cilantro
(ignore pic of garlic powder) :)
Chop your Roma Tomato into small bite size pieces.
Mince your garlic, add tomatoes to the bowl.
Chop your onion and cilantro. Add to the bowl.
Mix well.

Make Seasoning
1 teaspoon McCormick Perfect Pinch Savory Salt Free Seasoning
(the one with peppers, cinnamon, lemon peel, and rosemary on the label)
1/2 teaspoon Garlic Powder
1/2teaspoon Spanish Smoked Sweet Paprika
1/4 teaspoon Ground White Pepper
Mix all ingredients together in a bowl.

Putting it all together
Hamburger
Baby Swiss Cheese Slices
Marbled Rye Bread
Avocado
Mustard
Patty your burgers, and get your swiss cheese ready.
Cut onion, red pepper and orange pepper into thin slices.
You can use green pepper also, if you want.
Start pan frying your burger. Sprinkle some seasoning on
top of the burger, and let the onions and peppers start to grill.
For this patty melt, I used marbled rye, buttered one side,
and grilled it.
When your burger is grilled to your liking, 
place the grilled peppers and onions on top of the burger,
 and place cheese on top. Let cheese melt. 
Place on bread.
 Put patty melt together. Grilled bread topped with
a few squirts of mustard, burger with veggies and cheese,
teaspoon or two of salsa,
several slices of avocado,
Southwest Patty Melt!
Delicious!



Monday, April 2, 2012

Go Wildcats!~Beer Cheese Dip!

We are big Kentucky fans in this house. So, tonight's game between Kentucky and Kansas for the College Basketball National Championship is a major event. One of the items we will be having is Beer Cheese Dip!
It's easy, tasty, and fun. It's a staple of all Kentucky celebrations. It's perfect for last minute!

Go Wildcats!
 
Beer Cheese Dip!
{adapted from a U Tube video uploaded by tdjtx}
8 ounce softened Cream Cheese
1 cup shredded Colby Jack Cheese
1/4 teaspoon Hot Sauce
1/4 teaspoon Worcestershire Sauce
1/2 cup Flat Beer
Salt and White Pepper
Place your cream cheese and colby jack cheese 
in your mixing bowl.
Mix thoroughly.
Add hot sauce and worcestershire sauce to mix.
Mix thoroughly.
Begin adding your beer, a little at a time.
 Keep mixing until you get a creamy consistency.
You may not need the entire 1/2 cup.
Add salt and pepper.
Place in a bowl and garnish with shredded colby jack.
Serve with crackers or chips!
Have fun and Enjoy!!




Sunday, April 1, 2012

Red Velvet Whoopie Pies~Club Baked

I can't believe it's time for another Club Baked!! Where does the time go?! (Wow, I sound old)! Anyway, I love Club Baked reveal days. So much fun, and always a great recipe! We are baking our way through the book Baked Explorations: Classic American Desserts Reinvented, written by Matt Lewis and Renato Poliafito. This time around we made the Red Velvet Whoopie Pies. Two classics coming together to create the ultimate treat! Delicious!

Red Velvet Whoopie Pies

Whisk,
Cream,
Beat,
Mix,
Add,
Bake,
Cream,
Pipe,
Top,
Enjoy!!!

To see the recipe for these whoopie pies, drop on by and see
Andrea at Nummy Kitchen. Andrea is our hostess this time around,
and while you are there getting the recipe for this delicious treat, check out her blog.
It's fantastic!

Thanks for joining me today!