Sugar Dish Me

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

Posts Tagged ‘North Carolina

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

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…



Written by Heather @ Sugar Dish Me

November 12, 2012 at 1:53 pm

Roasted Tomato Basil Soup

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homemade tomato soup

Today felt like fall.

It was the very first morning that I could feel that teensy bit of crispness in the morning air. The sky was insanely, deeply, perfectly blue. And there was not a cloud in it. Still warm enough outside to wear a tank top and my old faithful Rainbow flip flops, but cool enough to wear my trusty worn blue jeans without sweat behind my knees. The humidity seems to have washed away with yesterday’s rain showers. The stifling, suffocating, muggy Carolina summer heat seems to have retreated, if only for a day or two.

This morning was super perfect. The little boys had a sleepover at Grammy’s which means that Chad and I had a day filled with sleeping later than usual, lazing around the kitchen table with extra mugs of coffee and a few good reads, a last minute decision to head out for a late breakfast, and then, taking that first step out the back door and realizing that this is the first day it smelled like fall. We took the rail buggy on a little morning adventure and I swear to you that the few fallen leaves scattering the two-lane winding road were actually SWIRLING behind us as we drove.

homemade tomato basil soup recipe

Breakfast brought us more coffee, crispy bacon that I didn’t have to cook OR clean up, and word search placemats that sparked the fiercest competition.

I lost. But I’m pretty sure Chad was cheating so that means I win by default, right? Right.

So really, other than me losing, but really winning, but actually losing (sort of), this morning was completely perfect. It made me want to take everything summery from my garden and smash it up into something cozy and fall-ish. Which made this the most perfect day to tell you about Roasted Tomato Basil Soup.

You see all those tomatoes in that photo up there? And the basil that’s gone completely and insanely out of control? We grew alla that.

homemade tomato basil soup recipe

I’ve made lots of things with our garden tomatoes, but until this lovely batch of roasty tomato happiness, I hadn’t made any soup. Why? Because no one else in this house will eat soup. Because they are all crazy.

roasted tomatoes

I made this soup just for me. Which made it that much more satisfying. I ate it for lunch every day this week.

roasted tomato soup

I ate this soup with homemade croutons. I ate it with extra chopped basil. I ate it with toasty slices of baguette. I had more soup with cheese and then another bowl with a grilled cheese. I had the last bowl with a big green salad on the side. I didn’t share. It was awesome.

Make this soup. It’s summery and satisfying with a hint of fall harvest season to come. Get ready for lots of perfect mornings.

Roasted Tomato Basil Soup (based on THIS recipe from Two Peas and Their Pod)


**To Roast the Tomatoes**

-about 2 1/2 pounds of roma tomatoes, quartered (any meaty, roast-worthy garden tomato would do)

-2 tablespoons olive oil

-kosher salt to taste

**To Make the Soup**

2 tablespoons olive oil

1 medium onion, diced

4 cloves of garlic, finely chopped

1/4 teaspoon crushed red pepper flakes

1 cup freshly chopped basil

1 (15 ounce) can diced tomatoes

4 cups chicken or vegetable broth

the tomatoes you roasted

salt & pepper to taste

To Roast the Tomatoes

Pre-heat the oven to 400. Line a rimmed baking sheet or 9 X 13 pan with foil. Spread the quartered tomatoes across the foil in a single layer, drizzle with the olive oil, and toss them around a bit to coat. Spread them back out evenly in the pan and sprinkle with the kosher salt. **Note: Go easy on the salt here. You can add more salt to the finished soup if you need to** Roast the tomatoes in the oven for about 45 minutes. Remove the pan from the oven and set the tomatoes aside.

To Make the Soup

In a large stock pot  heat the olive oil. Add the onion, and keeping the stove at about medium-high, cook them until they are tender (2-3 minutes should do). Stir in the garlic and crushed red pepper flakes. Cook for about another minute or two. Add the canned tomatoes, fresh basil, and broth. Stir in the roasted tomatoes. Bring the soup to a low boil and then reduce the heat to medium low and continue cooking for about 30 minutes, stirring occasionally.

Pour the cooked soup into a blender or use an immersion (stick) blender to pulse the soup to your desired consistency.

Garnish with more fresh basil, cheesy croutons, a crusty loaf of bread, or a sprinkle of shredded cheese.

soup and bread

Written by Heather @ Sugar Dish Me

September 9, 2012 at 9:29 pm

White Nectarine Cobbler

with 23 comments

white nectarine and apple cobblerIt’s Labor Day!

Let’s not work.

My little boys are still sleeping and I’m curled up on my sofa, bare feet tucked beneath me, coffee in one hand, typing with the other. Chad tried to work this morning. He got out of bed, donned that familiar uniform, laced up his work boots, and headed out the door. Thirty minutes later he returned, his efforts foiled by all the coworkers that decided NOT to work on Labor Day. He’s currently underneath his old truck, bolting, or un-bolting, or whatever happens when he goes out there to be elbow-deep in all things greasy and mechanical. That is Chad’s version of not working.

Mine includes this couch for at least another half hour, another cup of coffee (or two), and a blanket across my knees. I might load a book onto my nook. I could use a good new read. Any suggestions?

I even plotted my workout schedule to yield a break today. There are no sports bras or running sneakers in this Monday’s future.

how to make easy fruit cobblerBut if you NEED to expend a little energy… if, perhaps, you have some obligatory Labor Day cookout to attend, or if you’re just feeling a little bit like nurturing your sweet tooth … you should make this White Nectarine Cobbler happen. Maximum results, minimum effort. Just exactly the way a lazy day should be.

butter and batterLazy days should also include ice cream. Especially lazy Labor Days, since this particular holiday marks the end of summer and all. This cobbler is a perfect vehicle for ice cream. Not that ice cream actually needs a vehicle to be worthy of consumption, but every little excuse helps.

add your fruitI used white nectarines in my cobbler. And a few slices of granny smith apples. Cobbler feels like a fall-ish thing to me. So do apples. I’m waaaaaaay ready for fall. But nectarines, especially white nectarines, with all their sweet reminders of nectar and honey, are decidedly a summer thing. This super simple cobbler was my way of marrying the seasons … a segway of sorts. This dish was the dessert version of pulling up the petunias and bedding down the pansies. It was a dessert meant to invite jacket/boot weather in and usher bathing suits out.

But I’m still gonna wear my flip flops.

sliced apples and nectarinesToday is Labor Day. Take advantage if you’re lucky enough to be off. Stay in bed just a little too long. Indulge in that third cup of kitchen table coffee. Read a gossip magazine. Have a beer with lunch. Pour it in a frosty mug and enjoy it on your patio.

Do not go to Wal-Mart.

making easy fruit cobblerGet excited about the seasons changing, even though in my great state of North Carolina it will probably still feel like summer long after daylight savings gives us back that extra hour of sleep. Add cinnamon to things.

fruit cobbler with cinnamon and nutmegEat fruit cobbler. Have seconds.
easy fruit cobbler

White Nectarine Cobbler


1/4 cup butter, melted

1 cup all purpose flour

2 teaspoons baking powder

3/4 cup sugar

3/4 cup milk

2 cups sliced white nectarines, 1/2 cup peeled, sliced granny smith apples (or 2 1/2 cups of your favorite sliced fruit and/or berries)

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

To Make

Pre-heat the oven to 325. Pour the melted butter into a 9-inch pie plate. In a large bowl whisk together the flour, baking powder, and sugar. Stir in the milk  to make a thick batter. Pour the batter over the melted butter. Spread the fruit evenly across the top of the batter. Don’t press the fruit in, just let it float across the top of the batter. The batter will rise around it as it bakes. Sprinkle the cinnamon and nutmeg across the top of the cobbler and then bake for about 45 minutes, or until the top is golden brown. Depending on the accuracy of your oven, you may need to bake this for up to an hour (mine runs a bit hot). Let it cool slightly. Serve warm.

custard like fruit cobbler

Written by Heather @ Sugar Dish Me

September 3, 2012 at 9:49 am

Posted in Sugar

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Some Like It Hot

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I should probably warn you ahead of time that this post may not be for the faint of heart.
fresh garden habaneros and garlic clovesblackened habaneros and garlic
Sometime earlier this summer my sweetheart developed a passion for insanely hot peppers.

Not just eating them or prompting me to cook with them, but growing them. For approximately 3.5 months parts of my house have resembled a greenhouse. Or a bizarre science project. I get phone calls in the middle of the day asking if I set the pepper plants out. Then I get text messages in the afternoon warning me about possible thunderstorms… and, no, it’s not because we live in this trailer that may blow away with the next big gust of wind. It’s because Chad is worried about the pepper plants. He’s a nurturing kinda guy.

Those same obnoxious winds have all but totally toppled my gimantico tomato plants. But the habanero and jalapeno pepper plants have held strong.

I use jalapenos on everything, everyday, all the time. On our beach trip my garden jalapenos became part of our daily vacation junk food ritual. Doritoes topped with either chicken and rice or leftover taco chicken AND a slice of fresh jalapeno. Ohhhhh yeah.

Habanero peppers are a little more tricky, however, because they make you feel like your face is on fire.

Then I started making this sauce. OMG (and I do not use that phrase lightly) this is the best hot sauce I have ever had.

green peppers and plenty of diced onion
chop the charred habaneros and garlicThere’s enough molasses, cider vinegar, tomatoes, and brown sugar in here to get serious flavor AND serious heat. It’s not the sort of hot that makes your lips feel like you od’ed on that plumping serum you got from Sephora. It’s not that obnoxious more-vinegar-than-heat hot that makes you cough and your nose run. Cause that’s not cute.

Not at all.

It’s a sticky sweet slow burn that’s so complex and full of flavor that you’ll forget for just a sec why they serve celery with hot wings or why they’re almost always accompanied by a tall frosty beer.      But then you’ll be glad you have the beer.

Now I need to issue a habanero pepper warning. I’ve made this sauce three ways:

  • 2 habanero peppers, no seeds
  • 2 habanero peppers no seeds, and 2 habanero peppers with seeds

The first way was super mild. Like “spicy” Kraft BBQ sauce, in all its high fructose corn syrup glory, had more heat than that sauce. But the flavor was really great and if you don’t like heat I’d recommend it.

Version #2 has a good amount of heat. It’s been the favorite among family and friends. It’s hot enough to be called hot sauce, but there’s a nice balance with the sweetness of the molasses and the slight tang of the cider vinegar.

The third way requires a gas mask if you’re planning on cooking it indoors. I choked us out the first time I put this one one the stove. The boys and I ran outside gasping for air. True story.

The third way is also my favorite way, though. And it is HOT. But still not that dirty hot they throw at you in skeevy wing joints when you try the hottest sauce on the menu in. No. This is a sloooooooow heat. It sorta creeps up on you in a nice, friendly, un-skeevy way.

Since the pepper gas incident, this hottest sauce comes together on the side burner of the grill.

chicken legs and seasoning

Our favorite way to use this sauce so far has been to rub chicken with a spice mixture and let it sit in the fridge for awhile. Chad’s grandma likes to add it to pinto beans. Pick your poison.

smoking chicken on the gas grill (using applewood)The chicken gets smoked on the grill, low and slow. Mesquite chips give the chicken so much oomph. Applewood works well, too.

I can’t eat that hottest hot sauce without THIS pineapple salsa. I know. Pineapple salsa.

chicken legs with the best habanero hot sauce ever
This is, hands down, THE BEST HOT HABANERO SAUCE EVER. Thick and sticky like barbeque sauce, full of flavor, smokey, and plenty of that hot hot pepper heat.

Hot Habanero Sauce (based on this recipe from serious eats)


2, 4, or 5 (or more!!!) habanero peppers, depending on the level of heat you’re trying to achieve

3 whole cloves of garlic, peeled

1 tablespoon olive oil

1 medium onion, finely diced

3 tablespoons green bell pepper, finely diced

2 cups of crushed tomatoes, diced tomatoes with the juice, or diced fresh tomatoes

1/4 cup apple cider vinegar

1/4 cup honey

1/4 cup molasses

3 tablespoons worcestershire sauce

3 tablespoons brown sugar

2 tablespoons spicy mustard

To Make

*** When handling hot peppers, please use caution! Do not touch your face, especially not your eyes, without thoroughly washing your hands first using plenty of soap or you will regret it! If you are cooking more than a couple hot peppers an outside burner is best***

In a heavy skillet (I like cast iron) over medium high heat, blacken the habaneros and garlic cloves. Just put a little char on them, turning occasionally. Set them aside to cool.

In a large non-stick pan heat the tablespoon of olive oil. Add the onions and cook them for about 4 minutes, until they’re translucent. While you’re waiting on the onions, roughly chop the charred habaneros and garlic. Remove the seeds if you are looking for a bit less heat. Once the onions are cooking, add the green peppers and cook for about a minute. Then add the chopped habaneros and garlic.

Cook for another minute and then add the tomatoes, cider vinegar, honey, molasses, worcestershire, brown sugar, and spicy mustard. Stir, bring the sauce to a boil and then reduce the heat to a simmer, stirring occasionally. The sauce will thicken as it cooks. I like to simmer it down for about 30 minutes.

Remove the sauce from the heat and when it’s cooled slightly pour it into the blender.

Puree it until it’s almost smooth.

sweet pineapple salsa balances the super spicy habanero sauce

To Make the Spicy Smoked Chicken:


2-3 pounds of chicken – I like either wings or legs, skin on, but any cut you prefer would work

  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper

vegetable oil to prep the grill

a couple handfuls of wood chips for smoking; I like mesquite or applewood

hot habanero sauce

To Make

Place the chicken in a gallon sized freezer bag. Combine the paprika, garlic powder, kosher salt, black pepper, and cayenne pepper. Pour the seasoning mix into the freezer bag and using your hands, rub it into the chicken evenly, all over. Seal the bag and refrigerate for at least an hour.

Follow the package instructions for using the wood chips according to your type of grill. I like to soak the chips for 30 minutes and then make a pouch out of foil, perforating the bottom, to house them on top of the grate.

Use a paper towel to carefully oil the grill grate.

Heat the grill, set the pouch on the grate, close the lid, and wait for the smoke. When the wood is smoking, cook the chicken over a medium to low flame, turning occasionally and keeping the lid closed as much as possible so the meat will absorb the smoky flavor. The skin of the chicken will brown and crisp and the rub will start to blacken. Legs take 30-40 minutes. In the last 5 minutes of cooking brush the chicken all over with the hot habanero sauce.

Enjoy the heat!

Written by Heather @ Sugar Dish Me

August 23, 2012 at 9:56 pm

7 Things to Do When You’re Stressed

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When life hands you lemons, make lemonade. Or lemon cake. Or lemony blueberry muffins.

The last week has yielded, for me, a metaphorical 5-gallon bucket of lemons. In order to maintain a level of relative calm in this sour hurricane of a storm, I have adapted a few practices that have made it bearable; things I do when I’m stressed that I really thought I should share.

#1 Find an ink pen and doodle all over a pad of paper while you spill all your guts to your mom (or your sister, or your best friend, or all of the above) on the phone. Acceptable doodles include all manner of hearts and swirlies, the names of all your loved ones, including your cats and dogs, and polka dots.

#2 Clean something. I know that this does not sound nearly as fun as drawing swirlies with a hot pink pen, but mindlessly scrubbing things lets you focus on a simple task while exerting an unreasonable amount of force on inanimate objects like bath tubs or ceiling fans. Plus the results are totally satisfying. Tip: avoid cleaning products that boast “Scrub Free!!!” or “Works like Magic!!!” labels. These are not going to help you.

#3 Bake bread. I find baking to be waaaay theraputic anyway, but baking bread is simple and it can go on for awhile. Slapping dough down on your floured table and kneading your little heart out is a super duper stress reliever. And when the baking is done you have big thick slices of warm bread to slather with blueberry butter. THAT is comfort.

homemade honey wheat loaf with blueberry butter

#4 Find the Kenpo X video from the P-90X work out series, put on your sweats, get a big bottle of water, and then pretend to punch the daylights out of the source of your stress. It’s like pillow punching, except you can work on your fitness. And you’ll feel like a badass. Oh! And if you keep it up you’ll look like a badass, too. Perks.

#5 Give yourself a pedicure. Soak your feet in warm water, epsom salts, and a little milk. Make a scrub with some kosker salt and a few glugs of olive oil. Pick the happiest nail polish… your favorite summery pink or red, a girly soft pinky white, a juicy melon color, or go crazy with stripes of green and blue. Whatever you do, stay away from navy or brown or deep dark purple. Save those for November. Right now you need pretty colors and peep toe shoes. Yes yes yes.

olive oil scrub

#6 Go to your favorite coffee shop. Order your favorite drink. The full fat version. Indulge in baked goods. Curl up in one of those huge fluffy arm chairs with your beverage, tuck your feet under you, and just BE.

#7 Hug the ones you love the most. Hug them tight. Don’t let go.

me & my babies; Andrew's been eating blue candy. Can you tell?

Written by Heather @ Sugar Dish Me

August 22, 2012 at 5:32 pm

Grasshopper Sandwiches

with 20 comments

grasshopper ice cream sandwiches
As I perch here writing about ice cream sandwiches, WISHING I had one of these fabulous minty chocolatey grasshopper ice cream thingamabobs in my posession to stick up my fingers while I one-handedly type, Chad is sleeping.

Okay, he’s not just sleeping. He is hibernating. He is sprawled out, face down across the bed with his arms slung over the edge breathing very very loudly.

The reason I know that this is not regular sleep is because just a minute ago I tucked my freezing cold feet underneath his bare belly and he did not budge.

Also we had a whole conversation a few minutes ago about what to eat for dinner because I’m hungry because our grocery supplies are very low because our car has been disassembled for more than a week now waiting on this part or that and you cannot buy groceries in a rail buggy. Gah. We could be cool and order a pizza, but because we live at the end of the earth, no one delivers here. I promise I couldn’t make this mess up if I tried. Anyway, during the conversation about what to eat for dinner, Chad said, “I heard you, honey. Just tell me whatya wanna do.” But when I told him we better get while the gettin is good before another rain cloud unloads on us I noticed that the heavy breathing had resumed.

He has not heard a word I’ve said.

making chewy double chocolate cookies
I sneezed very loudly. Twice. He did not say, “Bless you.” I’m pretty sure he didn’t hear me at all.  A very tiny girl named Norma Jean took the notion to jump on Chad’s bare back and dig in her claws while purring loudly. He did not flinch. I tapped his cheek. Nothing.

I mean, I can’t blame the guy. He just spent a whole week working really super hard. He’s tired. I get it.

But I don’t really want to eat graham crackers for dinner. Graham crackers are only an acceptable dinner when you can add fire-roasted marshmallows and chocolate, neither of which I have at the moment. I am also currently out of butter and eggs (whaaaat?! I know. That’s crazy, right?) or I would stop trying to wake Chad up entirely and go make these chewy double chocolate cookies.

itty bitty semi-sweet chocolate chips
Chewy Double Chocolate Cookies are the first essential ingredient needed to have the most delicious creamy cool mint chocolate grasshopper sandwiches.
warm double chocolate cookies
The second essential ingredient is mint chocolate chip ice cream. The green kind. So that there’s no mistaking the mint. minty chocolate chip ice cream for sandwiches
making ice cream sandwiches
Smear the ice creeam on the cookies, and BLAM-o! Grasshopper sandwiches.

If I could make these sandwiches happen right now I would happily forego any thoughts of a real dinner and my boyfriend could catch up on his sleep.

I said “IF” (super triple gold star bonus sticker points if you can tell me what Disney movie that quote is from).

chocolate cookie sandwiches
The truth of the matter is that if I DID happen to make these sandwiches right now, Chad probably wouldn’t mind me waking him at all. Not even a little bit.

Grasshopper Ice Cream Sandwiches (cookie recipe slightly adapted from Two Peas and Their Pod)


2 1/2 cups all purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

3/4 cup dark cocoa powder (unsweetened)

1 cup unsalted butter, room temperature

1 cup sugar

1 cup packed brown sugar

2 eggs

2 teaspoons vanilla

2 -2 1/2 cups mini chocolate chips

1/2 gallon mint chocolate chip ice cream (I like to use the green kind)

To Make

Pre-heat the oven to 350. Line a baking sheet with parchment paper. In a medium bowl whisk together the flour, baking soda, salt, and cocoa powder. Set aside. In a large bowl beat the butter and sugar until smooth. Add the eggs one at a time, then the vanilla. Gradually add in the flour mixture and then stir in the chocolate chips.

Drop the cookies by rounded tablespoons onto the prepared baking sheets. I like to roll the dough into little balls, taking the time to make sure they are all roughly the same size since they’ll have to be matched up for sandwiches. Bake for about 10 minutes; the center will still be soft. Let the cookies slightly cool on the cookie sheet before removing to cool completely on a wire rack.

When the cookies are completely cooled, scoop some of the ice cream into a large bowl to slightly soften. Line a rimmed baking sheet with parchment paper and situate it so it sits flat in the freezer (if it sits a bit crooked, your sandwiches will also be a bit crooked before they set completely). Spoon a generous amount of softened ice cream onto the flat side of a cooled cookie. Use another cookie to make a sandwich. You can use a butter knife to smooth the ice cream edges a little. Put the sandwich immediately into the freezer on the prepared tray. Repat a bazillion times till you run out of either ice cream or cookies.

Eat whichever one is left.

This makes a ton of sandwiches.

Grasshopper Ice Cream Sandwiches

Written by Heather @ Sugar Dish Me

August 18, 2012 at 9:38 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)


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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