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Sugar Dish Me

"if you can read, you can cook" -my momma

Archive for the ‘Breads’ Category

Sugar Dish Me Moved!!

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So… by some default of my own (because i am the complete opposite of techno-savvy), some of – actually A GOOD CHUNK of – my traffic keeps landing here at WordPress.com.

And I’ve made SOOOOOOOO many new things since those Whole Wheat Strawberry Muffins.

I moved Sugar Dish Me and it would make me so so happy if you’d make the jump with me (if you haven’t already).

To see allllll the new goodies CLICK THIS LINK!!!!

And when you get there you can subscribe at the right-hand side of the page.

Here is a quick look at a few of the things you’ve been missing (you can click the photos for the recipes)…






If you’re already following at the new site THANK YOU!!! I appreciate you so much! I really truly do.

And if you’re new here, I look forward to hearing from you!!

Until then…

~Heather

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Written by Heather @ Sugar Dish Me

November 12, 2012 at 1:53 pm

Strawberry Muffins

with 13 comments

chopped strawberries for muffins

I do realize that it isn’t strawberry season anymore. So let me explain.

Evan LOVES strawberries. And when I spied them on sale at the end of the season I got just a little overzealous with my purchase. He happily raided the strawberry container in the refrigerator for about 4 days, and then some of the berries lost their luster. Bruises appeared here and there and my little guy lost all interest.

I felt sort of guilty about buying too much because I reeeeeeally hate waste.

And so… muffins.

fresh or frozen strawberries

But before I break down the superb nature of these crazy awesome complex carbohydrates… a few changes!

SugarDishMe.com is moving! Okay but not really. It will still be sugardishme.com. I’m just moving my web hosting around (I posted a little note on Facebook last week, so those of you that follow there already had a heads up) which is basically like one gigantic brain-melting headache. The new site is built and I honestly thought everything would be done about a week ago but it takes 7-10 days for the domain to move and then another few days for the name servers to propagate.

Hey! Look at that! That sounds like I know what I’m talking about! (I don’t.)

What I DO know is that I haven’t posted here thinking that I would just publish this post there, except the recipes are piling up and I haven’t talked to you all since SATURDAY. And I missed you.

Oh! Before I forget…Trailer Trashtastic is still alive and well and I actually found time to update it last week, so there’s that. Especially if you’re interested in mobile home living/decorating/solutions, or maybe you’d just like to laugh at my wallpaper? Anyway… I’ve got a few cool projects set to go up in the next week or so.

leftover fruit muffins

Okay, so strawberry muffins. This is what happens when I buy too much fruit. Or when I buy fruit that just totally disappoints me (yeah. I’m talking about you, GRAPEFRUIT.) . Blackberries I think would be pretty amazing here. Chopped apples would, too. If you were clever enough to freeze your summer bounty (or if you are in the habit of stocking up on frozen berries, you know, just in case) then use some of it here! Seriously.

whole wheat strawberry muffins
These babies were my breakfast for three days straight. And my snack. And Evan’s snack.

It got down to paper, rock, scissors for the last muffin. I was paper. PAPER COVERS ROCK!!!

Buuuut I shared. Because Evan is really cute. And I thought that hoarding all the muffins from my nine year old might set a bad example.

strawberry muffins

Whole Wheat Strawberry Muffins

1/2 cup (1 stick) butter, at room temperature

1 1/2 cups granulated sugar

4 eggs

zest of 1 lemon

1 cup buttermilk (I used reduced fat)

1 1/2 cups chopped fresh or frozen strawberries

2 cups whole wheat flour

1 cup all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Pre-heat the oven to 350. Line a muffin pan with paper liners or grease the pan.

In a large mixing bowl, cream the butter and sugar together until its light and fluffy. Add the eggs one at a time, beating after each addition until just combined. Mix in the lemon zest and buttermilk. Using a rubber spatula, stir in the chopped strawberries and coat them with the eggy buttermilk mixture.

In another bowl whisk together the flours, baking powder, baking soda, and salt. Gradually stir the dry ingredients into the wet and divide the batter between the prepared muffin cups, filling them about 3/4 full (I got 18 muffins out of this recipe). Bake for 25-30 minutes, until golden brown on top and a pick inserted into the center of the muffin crown comes out clean.

wholesome morning muffins

Written by Heather @ Sugar Dish Me

October 3, 2012 at 7:24 pm

Cheez-Its, From Scratch

with 15 comments

homemade Cheez-Its
This weekend is for snacking. And loafing. Because the weather is garbage. It’s all rainy, but not cozy up with a book kind of rainy (I just looked evuuureeewhere for that clip from The Office where Phyllis rattles off all the rainy day cliches but NBC is holding it hostage). Today was an ugly, cloudy, it-looks-like-rain-but-it’s-really-only-going-to-storm-for-about-5-minutes, 9000% humidity, extra frizzy-haired, and the little boys won’t go outside kind of rainy day.

So I have decided to be a complete couchy potato, eat snacks, only cook things in the crock pot, and immerse myself in all the new fall TV that’s happening.

What are you watching? Looking forward to? Missing?

making homemade cheez-its

I am definitely missing Desperate Housewives. Sooooo sad.

But Bones is on again- looove Bones.

Caught up on Modern Family the other day- still hilarious. But I think the amount of time they devote to talking about Modern Family on GMA is a little bit creepy.

turn out the dough

The Office is in its last season- the kids and I still like to watch this one together, but we miss Michael Scott. Parks & Recreation is entering into its 5th season, and Amy Poehler always takes the cake, though I haven’t jumped into that show just yet this fall.

So with all this lazy couch surfing and TV watching going on, I decided to make us some snacks. Cheese crackery snacks to be exact.

cheez-it dough

These cheese crackers taste almost EXACTLY like Cheez-Its, but without all the preservatives, of course. And because they’re orange I felt like the color was sort of appropriate for fall when all things pumpkin take center stage (Note: there is not any pumpkin in these crackers).

Speaking of pumpkin… I decided to give the Dunkin Donuts Iced Pumpkin Latte a whirl today. Except that I think the girl that works at our Dunkin Donuts must HATE coffee. Because in the three times I’ve visited the only location near us (which by the way is actually just a sad little drive-thru window stuck in the back of a gas station) and an ordered iced coffee, what I’ve actually been handed is a giant cup of sugar and milk poured over ice. The exception today was that my sugared milk was pumpkin flavored. AND I actually asked her to go easy on the sugar because my teeth still hurt from the last time I attempted a DD iced coffee (at least 3 months ago). Sorry, Dunkin Donuts. That was your last chance.

making homemade cheez-its from scratch

These cheese crackers are nothing like the DD sugar milk garbage. They WILL NOT dissappoint.

baking cheez-it crackers

baked cheese crackers

What are you watching this fall? What’s your TV snack of choice? Does your Dunkin Donuts suck as much as mine does?

Homemade Cheez-Its (from THIS recipe at Creative Noshing)

4 ounces sharp cheddar cheese

4 ounces grated parmesan

1 cup all purpose flour

3/4 teaspoon salt

4 tablespoons unsalted butter

1/2 teaspoon paprika

1/2 teaspoon ground mustard ( I actually used a little spicy mustard from the fridge… worked just fine)

2 tablespoons hot sauce (I went with Texas Pete) OR 2 tablespoons water (if you don’t want spice)

Pre-heat the oven to 375. You can prepare a baking sheet with parchment paper, but i found it unnecessary; didn’t even grease the cookie sheet.

Put all the ingredients in your food processor and pulse until coarse crumbs have formed. Add the hot sauce (or water) in a little at a time until dough forms.

Lightly flour a clean work surface and turn the dough out. Divide it in half (makes it a bit easier to work with) and roll the dough out. I left mine sort of thick (see photos) because I like it when homemade stuff looks sort of rustic. Use a pizza cutter or a sharp knife to cut the dough into squares, and then poke that signature “Cheez-It” hole in the center using a toothpick or skewer. Repeat the process with the second half of the dough. Line your crackers up on your prepared baking sheet; they won’t expand like cookies so there’s no need to leave gaps in between.

Bake for 10-12 minutes; they’ll be just a tad bit golden.

Eat ’em warm or let them cool.

Enjoy!

cheese crackers from scratch

Written by Heather @ Sugar Dish Me

September 29, 2012 at 10:33 pm

Maple Oatmeal Breakfast Bread

with 20 comments

maple oat bread

Breakfast is easily my favorite meal of the day. Unless dessert is a meal.

I love breakfast for lots of reasons. Some of them include waffles with whipped cream. Or “Ah-lah-modey”. Other reasons have to do with coffee, eggs, breakfast potatoes. Don’t even get me started on biscuits or cinnamon rolls.

But I have to say that one of my very favorite things about breakfast is that I don’t have to talk my children into eating it (except when I make these Oat Nutty Whole Wheat Blueberry Pancakes – Evan doesn’t like them. Because his taste buds are deranged). So here’s the deal: I cook. Every night. I think I’m pretty decent at it… unless all of my family and friends have carefully constructed a very elaborate lie that includes all of you. Gah. That would be weird, right? One of you would tell me I hope.

Okay, so DINNER. I cook the food, I set the table, I call the family, we all sit down. I’m going to take a wild guess and say that 4 out of 7 days one or the other of my boys has to be coaxed into eating his meal. It. Drives. Me. Crazy. We’re eating good food over here!

Evan tries to pick out every shred of seasoning – today he was totally offended by cilantro. He spends mealtimes dissecting food, searching for things like green peppers and red onions. Andrew, to be fair, has gotten much better about this with age. But he still has major aversions to all beans (unless they are in chili), shrimp (unless it’s shrimp cocktail or fried), and mushrooms (unless nothing- he hates them).

making maple oat bread

Breakfast presents NONE of these problems. No matter what I put on the table at breakfast, the little boys are all about it. Maybe pickiness expands as the day wears on? Maybe they’re still asleep when I feed them at 6:15 a.m.? Whatever the rhyme or reason, in the morning I never have to tell them to finish their food 14 times. It’s such a relief.

Most days my breakfast is cereal. Or oatmeal with fruit. Lots of days I call a banana + coffee breakfast. I started making this bread last month, and it has quickly become my favorite breakfast staple. It’s great fresh from the oven. But if you don’t feel like baking for two hours before you eat the first meal of the day, it’s still great the day after, toasted, with a little bit of butter and way too much blackberry jam.

P.S. The power just inexplicably went out … what in the world.

how to make easy oat bread

This bread is fantastic covered in peanut butter and sliced bananas. It makes THE BEST cinnamon toast. Slice it up and soak it in custardy goodness for french toast? Amazing. Mapley bacon and egg sandwiches? Yessssss. Oh! In one of those breakfast casseroles that calls for cubes of bread? I just thought of that. Just right this minute.

Do power outages boost creativity?

knead the dough

I call this “breakfast bread” because it’s a little bit cinnamony and a little bit sweet with lots of earthy whole wheat and oatmeal goodness. Not that it wouldn’t easily pair up with sliced turkey breast, a big leaf of lettuce, and a cranberry spread… wow. My mind just totally went to a Thanksgiving place…

ready to rise

But really this bread is suited for breakfast. Slice it thin. Dip it in egg.

Your kids won’t complain about a thing.

maple breakfast bread

Except maybe the egg.

breakfast bread

Maple Oatmeal Breakfast Bread (adapted from THIS recipe at King Arthur Flour)

2 cups boiling water

1 cup old fashioned oats

1/3 cup brown sugar

2 tablespoons maple syrup

1 tablespoon honey

1/4 cup unsalted butter

1 teaspoon kosher salt

1 teaspoon cinnamon

1 tablespoon instant dry yeast

1 1/2 cups bread flour

4 cups whole wheat flour

In a large bowl, combine the boiling water, old fashioned oats, brown sugar, maple syrup, honey, butter, salt, and cinnamon. Stir, set the bowl aside, and let the oatmeal mixture cool to lukewarm.

When the oat mix has cooled, stir in the yeast and then the flours with a sturdy wooden spoon until a shaggy dough forms. On a clean work surface, knead the dough for about 10 minutes, dusting the surface with bread flour occasionally if the dough gets too sticky. The dough will be smooth and a bit satiny. Form a ball and transfer the dough to a lightly greased bowl (butter, cooking spray, a bit of olive oil- whatever suits), cover the bowl loosely with plastic wrap and let the dough rise for 1 hour.

Grease two 8 1/2 X 4 1/2 loaf pans (you can use a larger loaf pan but your bread won’t be as tall). Divide the risen dough in half, shape into two loaves, and situate the dough in the prepared loaf pans. Cover each pan loosely with GREASED plastic wrap and let the dough rise for another hour, or until it’s about an inch above the rim of the pan.

Preheat the oven to 350.

When the dough has risen, uncover and bake for 35 minutes. Remove the loaves from the oven when they are golden brown. Let the bread cool slightly before turning out of the pans. Slice with a sharp serrated knife to avoid smushing your pretty bread.

This bread is best served warm, but it will keep, wrapped tightly, for up to a week (if it lasts that long).

Written by Heather @ Sugar Dish Me

September 19, 2012 at 8:13 pm

On Bread… and P-90X

with 18 comments

Do you like to eat bread?

I do.

I am a bread eater.

homemade baguette
I can distinctly remember craving the biscuits more than the bacon when breakfast was served while visiting my grandparents as a kid. I would opt for an extra dinner roll, the plain old brown ‘n’ serve kind, instead of more of my momma’s creamy casserole or my favorite sliced turkey at our holiday meals. Bread with my salad in a restaurant? Bonus points. A bit of crusty loaf to dip in my soup? Even better.

Don’t even get me started on bagels.

Obviously my love for warm and freshly-baked bready goodness has been less than kind to my hips. And it’s probably added to the jiggle under my arms. Lent it’s comfortable bready consistency to the extra roundness in my cheeks.

Probably the cookies don’t help either.

But it’s the B.R.E.A.D. that gets me every time. Something about the texture, the variety, the pure pleasure that comes from straight up noshing starchy white, or grainy wheat, or earthy pumpernickel. No spreads or jams or dips or creams are ever necessary when I’m lost in my own little bread world (though they never hurt). Warm from the oven with a thick toasty crust and soft squishy center is my very favorite bread thing.making baguette from scratchLife has been strange for me this past year. With no clock to punch on the daily, no unyielding, inflexible, unforgiving, and wholly unfriendly boss to report to, no schedule to keep except my own, it’s been easy for me to make some much needed life changes. Mostly they’ve been for the better.

One year ago yesterday I quit smoking. I only remember the date because it was the last time I saw my little sister before she left for France (no worries; she’s since returned), and I distinctly remember she and I baking in the Indian-summer-Carolina-heat while sitting on my back steps. I brandished my very last cigarette while she mindlessly tugged at the sun-dried brown grass jutting haphazardly through the wooden slats and we talked each other’s heads off. I remember hoping I wouldn’t make a liar of myself, hoping I could stick to my resolve to quit by the time she came back.            I did it.

I can remember in the beginning, the conscious calorie-counting, the careful measuring of my daily intake, the constant fear of the cliched quitting smoking and getting fat(ter). I’m not an itty bitty person to begin with; I stand tall for a girl at almost 5’10”, and those waify modelesque proportions they give freakishly tall girls in magazines ARE NOT part of my genetic makeup (curves, curves, and more curves). I was careful for several months, and then, when the ugly nicotene monster stopped rearing its head, I stopped worrying.
kneading baguette in the bowl
The gain was gradual; I didn’t notice it at first. The Christmas pictures were my first clue. From one year to the next, I could see my face a bit fuller, my jeans just a touch more snug. I spend a good bit of my time photographing the world around me, but I’m pretty proficient at avoiding the camera when it’s pointed at me. So I guess I managed to avoid my image being captured for the rest of the winter months. When my sister posted pictures from our family Easter holiday, I was shocked to see that I looked like a giant version of myself. Photos from Mother’s Day brunch were even worse yet. The dreaded negative effects of my healthy life-changing decision were glaring me in the face. Laughing.

how to make baguette from scratch

In retrospect, I KNOW that as soon as I stopped freaking out about the non-smoker weight gain, I started to pack on the extra pounds. In learning how to navigate my morning coffee without a cigarette, I unwittingly replaced that cigarette with an extra slice of toast at breakfast. A bite or two of cookie dough while baking before lunch. An extra roll with my dinner. Little bits of leniency here and there added up to what amounted to super crummy (pun intended) eating habits.

I probably ate waaaaay too much bread.

making baguette from scratch
This past May I got sick of looking at the bloated version of myself. I got tired of being worried about whether the camera would pan across my mid-section, no longer wanted to stress about if from the side I have a double chin. I started the Insanity workout, and true to it’s name, it is completely INSANE.

I ran and jumped and sweated and basically wanted to die six days a week, 40 minutes to an hour every day, for 63 days.

I lost 21 pounds and still ate bread. And brownies.

Also my knees hated me.

how to make a french loaf
So I was feeling good. Really good. And all of that cardio helped me to realize that I never ever could have pulled that rigorous workout off with a pack of smokes in my purse. My lungs would have leapt from my chest, stomped on my face, and promptly deflated. Instead, they thanked me.

Could I have lost more weight without the bread and brownies? Absolutely.

But in this process I’m in, this labor of loving my healthy habits, I’ve found it’s been easier for me to break it all up into bits and pieces. To absorb it all slowly and savor the progress one meal, one workout, one day at a time. And so, having mastered a year with no cigarettes, and another several months dedicated to exercise every day, it’s time to take on my carbohydrate cravings… time to tackle the bread habit that seems to have returned from my childhood to replace the smoking that I think replaced the bread habit to start with.

Did you get all that?

Oh, also two weeks ago I threw myself into P-90X (after Insanity it’s a workout walk in the park). I’m loving it (I think I accidentally just borrowed McDonald’s catch phrase of late… or maybe it was subconsciously on purpose and my brain would really like some fries to go with that).

bread from scratch
So a more carefully-crafted meal plan has worked its way into my life.

I know I write about basil butter and cheesecake, and the volume of cookies that comes out of my kitchen would probably be considered obscene in most health-foodie circles. I know I make jokes about extra jumping jacks for pizza and bingeing on chocolatey frozen coffee drinks… but in real life, in my real life, I’m working super hard.

I had to decide that moderation was the only route for me, though, because deciding to never eat another Reese’s peanut butter brownie or oatmeal raisin cookie again in my life was like deciding to fail before I ever began. And so, even though bread is basically my nemesis, my diet does occasionally need to include it.

Sometimes it also needs to include white bread (but not the Bunny Bread/ Wonderbread sort of sandwich slices of white bread; that for me is total ick… like what a waste of calories! If food is going to stick to the roof of my mouth it better be peanut butter… or Nutella. Just sayin. But if that bread is your cup of tea then please ignore my bready prejudice; I’m kind of a bread snob. Especially when I can only have it sometimes). Like this baguette I made with two purposes in mind: 1. to smear with the remaining basil butter in my fridge, and 2. to dip in my tomato basil soup (recipe for that in the next few days). Freshly baked baguette has to occasionally work its way in to my cheat-food rotation. Things like P-90X would be a drag without it.

just before baking baguette
All of this is to say that though I still have quite a ways to go, though the Oreo cookies still beg me to buy them every time I pass the snack aisle in the grocery store, and though some days I still have to talk myself into lacing up my sneakers early in the morning, I know in the end it will all be worth it. That even on my worst of days I feel better than I did way back when.


And that in 20 or 30 more years, the little boys won’t begrudge me a few secondhand loaves of bread.

soup and bread
Freshly Baked French Baguette (referenced from this recipe at Filing Away Cupcakes, but it doesn’t cite the original source)

Ingredients

4 cups all-purpose flour, plus a little extra for kneading

2 teaspoons salt

1 package active dry yeast

1 1/2 cups luke warm water

1 tablespoon olive oil

a bit of butter to grease the parchment paper

1 egg plus 1 teaspoon water, lightly beaten

To Make

In a large bowl whisk together the flour, salt, and active dry yeast. Pour in the luke warm water and stir everything together with a wooden spoon until a shaggy dough forms. Use your hands to scrape the bits of dough off the spoon and begin to press the stray bits together. Knead the dough in the bowl for about 20 minutes, adding flour just a tiny bit at a time as needed. Work the dough into a ball. ** I only had to add flour twice; this dough is soft and pliable, but didn’t stick to my hands, so for me extra flour wasn’t really necessary**

Grease the bottom and sides of another large bowl with the olive oil. Place the ball of dough into the greased bowl and turn it so that all sides are coated. Cover the bowl loosely with plastic wrap and then cover with a clean towel. Let the dough rise for 2 hours.

Line a baking sheet with parchment paper. Butter the parchment paper. Punch the dough down in the center and then pull the sides in towards the middle. When you’ve pressed the air out of the risen dough, use a sharp knife to cut it in half. Lightly dust a clean work surface with flour and roll each half into a log or snake-like shape. Place the rolled logs of dough on the prepared baking sheet. Cover with a kitchen towel and let the dough rise for 40 minutes.

Pre-heat the oven to 400 degrees. I used a pizza stone to bake on, but if you don’t have a pizza stone, just bake the bread on the buttered, parchment papered baking sheet. Pour about a cup of hot water into a shallow pan and place it on the bottom rack (you’ll be baking on the top) of the oven. This creates moisture in the oven.

After the 40 minute rise, use a sharp knife to score the loaves diagonally just before baking.

Bake for about 20 minutes, until the bread starts to look a little golden brown, and then brush the loaves all over with the egg wash. Drop the oven temperature to 350 and bake for another 5-7 minutes, just until the egg wash is baked on, golden, and a bit shiny looking. Let it cool just a little before cutting.

Freshly baked bread is best served the same day.

homemade baguette

Written by Heather @ Sugar Dish Me

September 5, 2012 at 10:01 pm

Basil Butter

with 23 comments

So I mentioned it a little bit last week, but I thought I’d take just a minute to talk about how much I really like to smash things into butter. Blueberries, strawberries, GARLIC!, and this week basil.

basil butter
I have the fondest little girl memories of my dad and I sharing a big basket of hot popovers with freshly whipped strawberry butter. When I was big enough to want to recreate that happy memory in my own kitchen, I figured out that strawberry butter isn’t that complicated (popovers are quite another story). If you haven’t ever had pumpkin butter, you are missing out on one of the greatest things life has to offer, and I’m not even exaggerating about that. Apple butter? Almost as good (not that thick weird apple butter that’s canned like jam and resembles nothing of apples or butter. Sorry. I can’t get down with that stuff.). This week basil butter has made its way into my fridge, and my life, and I’m loving every buttery good bit.

I have these basil plants that are seriously the size of small trees. I have an over-abundance of basil. It’s really out of control. Add to the gigantor basil crop this problem I have where I can’t let anything go to waste; no leftover goes uneaten, no fresh garden herbs are left untouched. I’ve made more pesto (recipe for that coming up this week, just in case basil is taking over your life, too) and margherita pizzas than I really care to discuss right now. Let’s not forget the bruschetta. But still there was MORE BASIL.

So I smooshed (technical kitchen term) the basil into butter.

fresh basil in butter
If you aren’t sure exactly how to fit basil butter into your life, I have a couple of really amazing ideas. Why don’t you…

  • spread it on warm crusty baguette. try not to eat the whole loaf.
  • slice the baguette horizontally like a giant sandwich, smear it with basil butter, and make a “french bread” pizza out of it. because vegetables may be included with this version, it’s important to just go ahead and eat the whole loaf.
  • drop some basil butter into a pot of hot cooked and drained pasta, sprinkle with parmesan cheese, and call that dinner.
  • saute chicken in it
  • saute vegetables in it
  • use it to make some really fancy macaroni and cheese. use something sort of special like gouda.
  • I could keep going here, but you get the idea.
  • Oh! One more. I made this recipe from How Sweet It Is. Roasted Basil Butter Parmesan Shrimp. Gahhhhhhh.

basil butter shrimp
How much do you want basil butter in your life right now?

If you’re anything like me, that photo made you want it A LOT. So here’s the really great part: you only need two ingredients.

Basil Butter

Ingredients

butter at room temperature

basil, very finely chopped

**kosher salt is optional**

To Make

Use half as many tablespoons of basil as you have of butter. So if you’re using a whole stick of butter (8 tablespoons), then you’ll need about 4 tablespoons of basil. If you are using salted butter, don’t add any additional salt. It’s too much. But if you’re using unsalted butter, sprinkle in kosher salt about 1/4 teaspoon at a time until you feel like it’s right.

You could use a food processor to pull all this together, but I just use my hands.

In a medium bowl smoosh the butter together with the basil until the basil is evenly distributed throughout. If you’re adding salt, smoosh it into the butter in the same way. Shape it into a log, or a circle, or get craaaaayzay and press it into those little molds that are cool shapes. Suuuper idea for a fancy schmancy dinner party. If you’re shaping the butter into a log (as seen pictured above) wrap it tightly in plastic wrap and refrigerate.

how to use basil butter

Written by Heather @ Sugar Dish Me

August 31, 2012 at 8:21 pm

Blueberries and Lemons

with 25 comments

blueberry lemon muffins
Did you know that in order for a blueberry bush to produce, you have to plant two bushes, each a different variety? I had no idea. Obviously I’m not much of a farmer.

Or much of a gardener.

I’d like to tell you that I am responsible for growing these berries, but that would be the tallest tale. I like to reserve my extreme exaggeration for stories about my kids or a recap of my most recent source of public irritation. Let’s say, for example, we are having a family birthday party at my mom’s house on the lake. And while the whole family is in the yard, some complete strangers on a dinky fishing boat just float on up to the dock and decide to hang out and fish awhile. And stare at our family birthday party. And be weird.

It’s like the lake front equivalent of driving to a neighborhood you don’t live in, parking in front of a house you’ve never been to, and then loitering on the curb with a cooler of beer. Except with fishing poles.

I’m convinced that these guys MUST be related to the weirdos that wander uncrowded public beaches and then, in the middle of their walk, just decide to sit down and rest right in front of our family canopy where we are all sunbathing and watching the kids play in the water, effectively blocking our view of the children and invading our personal space all at once. It’s ESPECIALLY weird when there’s 100 yards of empty beach on either side of us.

I would like to note that women do not do this.

I would also like to note that the space-invading dock fishers were wholly unaffected by an army of barking dogs standing on the dock and scaring away all the fish. AND that I actually didn’t exaggerate any of this.

making blueberry muffins
So I didn’t grow the blueberries, but I DID buy like 34,000 of them because they were really cheap. And in season. And tasty.

lemon zest
It would be considered a criminal act in this house if I were to purchase blueberries and not make muffins for the little boys. I think it should be considered a criminal act in the world for people to just plain old ignore spatial decency. RUDE.

sticky thick muffin batter
Blueberry Lemon Poppy Seed Muffins made a thick, sticky, buttery batter. I licked my fingers.

flour, sugar, butter; streusel toppingThis streusel-ey crumbly topping made delicious muffins even delicious-er. Adding a topping to already awesome muffins is the opposite of rude. IN FACT, it will make you way way way more friends than showing up uninvited at the birthday parties of strangers.

muffin tinProbably most things will make you way more friends than crashing someone’s front yard, but these muffins will elevate you to hero status.

blueberry lemon poppy seed muffins with streusel topping
That is not even close to an exaggeration.

Blueberry Lemon Poppy Seed Muffins (from Joy the Baker)

Ingredients

7 tablespoons unsalted butter

1/3 cup milk

1 egg plus 1 egg yolk

1 teaspoon vanilla

1 1/2 cups all purpose flour

3/4 cupgranulated sugar

1 1/2 teaspoons baking powder

3/4 teaspoon salt

zest of 1 lemon (about a tablespoon)

1 tablespoon poppy seeds

1 1/2 cups fresh blueberries

3 tablespoons unsalted butter

1/2 cup all purpose flour

3 tablespoons granulated sugar

To Make

Pre-heat the oven to 375. Line a muffin pan with paper cups.

Brown the butter. Melt it in a saucepan over medium heat. After it gets frothy and then sounds like your morning bowl of Rice Krispies for a bit, the butter will settle down and begin to brown. You’re looking for a medium golden brown color and a little bit of a nutty smell. Pour the butter immediately into a small bowl so it doesn’t continue to burn.

In a medium bowl whisk together the milk, egg, yolk, and vanilla. Set it aside.

In a large bowl whisk together the flour, sugar, baking powder, and salt. Dump the milk/egg mixture into the flour mixture and mix it all together. Stir in the lemon zest, poppy seeds, and blueberries until it’s all just combined and then distribute the batter evenly between the 12 lined muffin cups.

Using your fingers, crumble the last 3 tablespoons of butter with the flour and sugar until coarse crumbs are formed. Sprinkle the mixture over the muffin batter.

Bake them for 18 to 20 minutes until the crumbly topping is golden and a skewer inserted into the center of the muffins comes out clean.

eat the muffins

Written by Heather @ Sugar Dish Me

August 13, 2012 at 10:00 am

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