Thursday, September 30, 2010

blueberry muffins

i received no less than 3 marriage proposals after i brought these blueberry muffins into work.  they are that good

line your muffin tins with cute liners

start by mixing flour, sugar, baking soda, and salt

add 1/3 cup vegetable oil, 1 egg, and enough milk to bring it to the 1cup line

pour it into the dry ingredients and mix until combined
add 1cup fresh blueberries


gently fold them into the batter and set aside

for the topping combine flour, brown sugar, softened butter, and cinnamon

mix with a fork - it will be nice and crumbly

spoon the batter into prepared muffin tins

sprinkle with the topping and stick them in the oven

they'll come out looking like this

let them cool

or just dive right in while they're still warm.
have a glass off cold milk nearby and thank me later

Muffin Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries

Topping Ingredients
  • 1/2 cup brown sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter softened, cubed
  • 1 1/2 teaspoons ground cinnamon


Preheat oven to 400.  Line tins with muffin cups.

Combine flour, sugar, salt and baking powder. 
Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. 
Mix this with flour mixture until combined (do not overmix). 
Fold in blueberries. 
Fill muffin cups 2/3 to 3/4 to the top, and sprinkle with crumb topping mixture.

 Crumb Topping: Mix all ingredients together with fork, and sprinkle over muffins before baking.

Bake 20 to 25 minutes in preheated oven, or until toothpick inserted to center of muffin comes out clean.  Makes 12 muffins.

these are definitely something you'll want to keep in your arsenal.  the best feedback i've received so far (from a gentleman of course):   

"shelly, i really like your muffins"

Wednesday, September 29, 2010

when i grow up...

i'm going to have a sweet kitchen



black and white checkered flooring

and empire red kitchenaid appliances

Tuesday, September 28, 2010

red velvet and batman

I baked some red velvet cupcakes for my friend Jorge's birthday recently.  He has a thing for Batman, so when I didn't have enough batter to make another batch of cupcakes, I decided to make a miniature cake and decorate it.  

I practiced on a paper towel first
not too bad

Of course when it was time for the real deal, this is how it turned out

In the end, the cupcakes were delicious, and I think Jorge liked his mini cake despite the fact that a 3-year-old could have done better.
happy?  or terrified?

it's the thought that counts... right?

Sunday, September 26, 2010

pumpkin pie bites

It's cold today.  Fall is here.  I've unpacked my electric blanket.  It's pumpkin time!

here's what you'll need (plus 1/2 cup sugar which I forgot to photograph)

cut out some pumpkin shapes

stuff them mercilessly into mini muffin cups and coat top edges with whites from one egg

mix the remaining ingredients thoroughly

and spoon into the prepared muffin cups

bake at 350 for 12-15 min.  they'll come out like heavenly little pumpkin clouds 
once they've cooled, decorate with melted chocolate

store in the refrigerator

keepin' it real - here's the two I messed up

I used a Bakerella recipe and followed it precisely.  The pie crusts were too thick, so I'll need to roll them thinner next time.  They also tasted a little plain.  Next time I'll add 1/2 to 1 teaspoon each of cinnamon and nutmeg.  That should do the trick.


2 refrigerated ready-to roll pie crusts
8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Pumpkin-shaped cookie cutter
Cut 12 pumpkin shapes from each pie crust and press dough into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
Apply egg whites from one egg to the top edges of each pie.
Mix cream cheese, sugar, pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
Spoon mixture into each pumpkin-shaped pie crust.
Bake for 12-15 minutes.
Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.Makes 24 pies. Keep refrigerated.

it happens to the best of us


Saturday, September 18, 2010


so, with the encouragement of several friends, i decided to start a blog.  cooking and baking... they're kind of my thing.  stay tuned!