Blueberry Muffins

Martha has done it again! I made these delicious Blueberry Muffins that I found on her site and they are absolutely delicious! I didn’t take step by step photos, because Reagan was awake and there was just too many things happening at once. The next time around I will make a very small amount of the crumble topping. Even after generously topping all 12 muffins, I still had tons left over. You will need a had or stand mixer for this recipe, that is unless you have speedy wrists and can get the desired egg and sugar consistency without an electronic device.

REAGAN LOVED THESE MUFFINS!!

Martha’s Recipe 

Ingredients:

For The Crumb Topping
1 1/4 cups all-purpose flour
1/2 cup packed light-brown sugar
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, melted and cooled

For The Blueberry Muffins
3 cups plus 2 tablespoons all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, softened, plus more for tin
1 1/4 cup granulated sugar
1 large whole egg plus 2 large egg yolks
1 teaspoon pure vanilla extract
1 cup milk
2 cups fresh blueberries
Granulated sugar and mace, for topping (optional)

Directions

Make the crumb topping, if desired: Whisk together flour, brown sugar, salt, and cinnamon in a bowl. Pour in melted butter and toss with a flexible spatula until large crumbs form.

Make the muffins: Preheat oven to 375 degrees. Line standard 12-cup muffin tins with paper liners.

Sift together flour, baking powder, and salt into a bowl.

With an electric mixer on medium speed, cream butter and granulated sugar until fluffy.

Add eggs and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk, beginning and ending with flour. Gently fold in berries by hand.

Divide batter evenly among prepared cups; if desired, sprinkle generously with granulated sugar and mace. Alternatively, sprinkle crumb topping evenly over batter in each cup.

Bake until light golden on top, rotating tins halfway through, about 30 minutes. Cool in pan on a wire rack 15 minutes before turning out muffins. Serve warm or at room temperature.

This is what was left over from the crumb topping

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Apple Sauce Drops


I’m trying to be creative to get Reagan to eat. She loved apple sauce for about a month and now she won’t touch it…so frustrating. Reagan loves frozen greek yogurt drops, so I thought that the same technique would be brilliant for the apple sauce that I had in the fridge. A super simple quick snack. I will forewarn…the drops begin to melt quickly. I give Reagan four or five at a time in a small bowl, in hopes that she will quickly eat them to receive more.


Ingredients
apple sauce

Materials
large baking sheet
wax paper
plastic bag
scissors

Line baking sheet with wax paper and pour apple sauce, enough for as many drops as you want, into the plastic bag.

Cut the corner of the plastic bag.

Hold plastic bag like a pastry bag and squeeze the desired sized drops onto the wax paper lined baking sheet. I make them big enough for Reagan to pick up, but small enough so that she does not choke.

You do not want the drops to touch on the sheet

Place in freezer for about an hour. Remove sheet from freezer, lift drops off sheet and place in tupperware container. It’s always so much more fun when Reagan get’s to participate!

These apple sauce treats are freezing, so I’m sure they feel fabulous on Reagan’s sore gums!

Super Bowl Snacks

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The Super Bowl is always a great excuse to eat delicious treats and forget about the gym or your diet for a day. I also always love a theme or some reason to get creative with a party. As guests this year, I chose to bring an old fan favorite of mine and also try a new spin on chocolate covered strawberries that I saw on Pinterest. Both were a hit and there were no leftovers to bring home afterwards.

Chocolate Covered Football Strawberries

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These were very simple to make, the hardest part was getting the top off of the white icing tube. I used chocolate discs and melted them in the microwave. The box recommended that the strawberries be dry for the chocolate to stick better. After washing them, I then dried each with a paper towel. Following the directions from the package, I microwaved them in 30 second increments, stirring in between each round.

Once the consistency was very smooth, I dipped each strawberry in the chocolate and placed them on a plate. If I were to have read the instructions at the store, I would’ve bought wax paper, but of course that didn’t happen. (but definitely do so if you are planning to make these!) Once all the strawberries are covered, place them in the fridge for 15-20 minutes to harden.

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After the 15 minutes, I used Cake Mate Writing Gel icing to create my laces on the “footballs”.   I first made the vertical line on each followed by the horizontal lines. All in all this treat took minimal effort, time and skill to pull off but were the hit of the party!

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Bacon Stuffed Cherry Tomatoes

My godmother always makes these for special holidays and they have been my favorite for as long as I can remember.  They are tedious to make, but the steps are worth it!

1lb. bacon

24 cherry tomatoes

1/2 cup mayonaise

1/2 cup finely chopped green onions

1. Remove stems from tomatoes

2. Place tomatoes stem side on cutting board and cute a thin slice around the top

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3. With a small spoon (I used a melon baller ) scoop out the inside

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4. Place upside on paper towel for 3o minutes to drain

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5. Dice and fry bacon

6. Drain and cool on paper towels

7.  In a bowl mix mayonaise, bacon and green onions

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8. Fill tomatoes with mixture

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9. Refridgerate for several hours before serving