Tuesday, June 22, 2010

Blueberry Coffee Cake Muffins

my lil bro ate SIX of these the morning i made them.
 INGREDIENTS
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 3 extra-large eggs, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 8 ounces (about 1 cup) sour cream
  • 1/4 cup milk
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 half-pints fresh blueberries, picked through for stems

  • DIRECTIONS
  • Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.

Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
thank you, BAREFOOT CONTESSA
{may result in a lovely purple tongue}

Thursday, June 17, 2010

Apple French Toast

Combine in a medium saucepan:
   1/2 cup butter
   1 1/4 cups brown sugar, packed
   1 Tbsp water
      
    -----Heat to boiling, stirring. Pour into 9X13 pan. Cool 20-30 minutes
   
   3-4 Granny Smith apples, peeled
   1/2 c. raisins (optional)


   -----Place sliced apples in pan. Sprinkle with cinnamon (about 1/2 tsp). Slice 1 load french bread into think slices (1 1/2 inches) and arrange in the pan over the apples.


Mix and beat:
   1 1/2 c. milk
   6 eggs
   1 tsp. vanilla


   -----Pour over bread and lightly sprinkle with nutmeg.
   -----Cover with foil and refrigerate overnight. Bake @ 350 for 45 minutes. Remove the foil to lightly brown, about 15 minutes more.


Topping:
   1 c. whipping cream
   1/2 c. powdered sugar
   1 c. sour cream
   1/2 tsp. almond extract


   -----Beat whipping cream until stiff. Add powdered sugar. Fold in sour cream and almond extract.

eat up folks! you will want more, i promise.

*thank you, Emily Copier's mom