Lemon Blueberry Muffins

I love cooked or baked blueberries. I don't like fresh blueberries for some reason. Maybe texture? I don't know why, but I really like them cooked or baked so I made some muffins with blubes! Lemons add such a brightness to baked goods, so that was easy to decide.

Lemon Blueberry Muffins

1 3/4 cups flour, plus 1 Tablespoon reserved

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

6 Tablespoons butter, room temperature

3/4 cup sugar

1 Tablespoon lemon zest, you'll likely need 2 lemons altogether

2 eggs

1/2 cup sour cream

1 1/2 teaspoon vanilla

1/4 cup lemon juice

2 Tablespoons milk

1 1/2 cups blueberries

Crumb Topping

1/3 cup flour

2 teaspoons brown sugar

1 teaspoon lemon zest

2 Tablespoons melted butter

Preheat the oven to 425°. Spray a muffin pan with Pam.  I used a silicone muffin "pan" that I set in a regular muffin pan for stability.  I sprayed it with Pam.

Place the butter in a stand mixer and beat with the paddle.  

While it is beating zest 2 lemons and squeeze the juice through a strainer to keep the seeds out.

Wash and dry the blueberries and put them in a medium bowl. Sprinkle the reserved Tablespoon of flour over the blueberries and mix.  This should help to keep them all from sinking to the bottom of the muffins. Set aside.

Put the flour, baking soda, baking powder and salt in a medium bowl and whisk it together. Set aside.

Scrape down the butter as it is beating until fluffy and light. Add the sugar and lemon zest to the butter and beat some more.  Then beat in the eggs, sour cream and vanilla. Next add the milk and lemon juice and keep mixing.

Add the flour mixture and blend it until all the flour is incorporated.  

Don't over mix.

Remove the mixing bowl from the mixer. Fold in the blueberries. 

 

Use a large cookie scoop to fill each muffin cup to the top. 

Make the crumb topping. 

In a small bowl melt the butter in the microwave.  Cover it with a paper towel so it doesn't spit all over the inside of the microwave. 

Add the flour, brown sugar and zest. To be honest I just used the last of the zest from the two lemons I zested. It was probably a bit more than 1 teaspoon.

Mix with a fork until well blended.

Sprinkle the tops of the muffins with the crumb topping and gently press down. 

Here is the tricky part that I learned from reading it on Sally's Baking Addiction. Bake for 5 minutes at 425°. Then without removing the muffins, lower the temperature to 350°. This technique is to make the tops bake up tall. Bake for an additional 15 to 20 minutes or until the muffins are golden brown on top and a tester comes out clean.

Let cool for 5 minutes in the pan and remove to a cooling rack.

These muffins were lemony and filled with the creamy sweetness of the blueberries.  And at just the right texture!

Zucchini Parmesan Pinwheels

I love making things with puff pastry. I usually use Pepperidge Farm puff pastry and I had some in the freezer. I have made a lot of dessert type things with puff pastry.  But I wanted to try a savory recipe.

I had shredded Parmesan and a few Lil Smokies left over from other recipes. I got a zucchini and worked up a recipe.

Zucchini Parmesan Pinwheels

1 cup grated zucchini, about a medium zucchini

1/2 cup shredded Parmesan

2 Lil Smoklies cut in cubes (optional)

1/2 teaspoon garlic salt

1/2 teaspoon Italian Seasoning

2 Tablespoons Olive Oil

1 sheet Pepperidge Farm puff pastry

1 egg

Set out one sheet of puff pastry to thaw.  Don't try unfolding it until it is warm enough to do so easily.

Preheat the oven to 425°. Place a sheet of parchment paper on a baking sheet.

In a medium bowl mix the zucchini, Parmesan cheese, garlic salt, and Italian Seasoning.  I had a few Lil Smokies left over from making some bacon wrapped smokies. The recipe is also on this blog. I cut them  in about 1/4 inch squares.

Drizzle 2 Tablespoons over the vegetable mixture. Stir and set aside.

Roll out the puff pastry to smooth out the fold lines.  You may need a little flour on the counter to prevent sticking. I used a 3 1/2 inch circle cutter.  Okay, it was 3 7/16 but that is a distinction without a difference.

Carefully cut six circles close to each other, leaving a strip on the side.  Save the strip. Place about 2 Tablespoons of the zucchini mixture in the middle of one circle.  Use a wet finger to moisten the edge all around the dough circle. 

Gently stretch another circle and place it on top of the vegetable mound, lining up the edges.  Press the edges together.  Use a sharp paring knife and cut eight slits about 3/4 of the way to the center evenly around the circle.

Twist each wedge about 1/4 turn and use a bench scraper to transfer the pinwheel to the prepared baking sheet.  Repeat with the over circles. I use a rolling pin to press out the saved strip. 

You can use two sheets and make six pinwheels. That way you'll have some wasted puff pastry but I hate waste! 

I cut the strip in half and then made two additional square zucchini pastries.  Strangely, when I cut he slits and twisted them, they looked like a round pinwheel.

Beat an egg and brush each pinwheel.

Bake 20 minutes or until the pinwheels are golden brown.

Let cool about 5 minutes and transfer to a plate with a spatula.

 

This recipe made 5 pinwheels with only a few shreds left over and can be doubled to serve more.

I served it with a salad.

I loved the crispy pastry with the perfectly cooked zucchini and touch of salty cheese.

Double Chocolate Oatmeal Cookies

 I felt like making a double chocolate cookie.  But I wanted to make it marginally healthier and have some fiber.  That means I was going to substitute some of the flour with oatmeal and add some nuts.  This is the cookie I made.

Double Chocolate Oatmeal Cookies

1 cup butter, room temperature (2 sticks)

1 1/2 cups sugar

1 cup brown sugar

2 eggs

2 teaspoons vanilla

1 1/2 cups flour

1/2 cup unsweetened cocoa

1/2 teaspoon cinnamon

1/2 teaspoon salt

1/2 teaspoon baking powder

1 teaspoon baking soda

3 cups oatmeal

1 cup chocolate chips 

1/2 cup chopped walnuts 

Preheat the oven to 350°.

Beat the butter for about 5 minutes, until light and creamy.  Scrape down when necessary. 

Add in the sugar and brown sugar and keep beating.  A stand mixture really helps with this.  I use a Kitchen Aid.

While the butter is being beaten, put the flour, cocoa powder, cinnamon, baking powder, baking soda and salt.gently whisk to mix.

Place the eggs and vanilla in the mixer and keep beating.

Add the flour mixture, a cup or so at a time, to the mixer and beat slowly so it doesn't make a mess.

When blended, add in the oats and mix.  It really helps to have a stand mixer at this time.

Put the chocolate chips and chopped nuts in and mix a bit.  Then remove the mixing bowl and stir a few times to make sure the chips and nuts are evenly distributed.

Use a medium cookie scoop and place the dough on parchment or Silpat mats.  

Bake for 11 to 13 minutes. The center may still be a bit moist. Cool for a minute or two and then transfer to a cooling rack.

I like these cookies.  They are nice and chocolatey. But I still prefer an oatmeal chocolate chip cookie.  Or oatmeal scotchies.  Those are good.  I may have to make them next.

Loaded Cauliflower Casserole

My husband likes cauliflower. Me, not so much. I looked for a recipe that I would like and would please my husband.  This recipe mimics a loaded baked potato.  I liked it well enough, but would prefer an actual baked potato.  If you like cauliflower this would be a great option. If you don't particularly care for cauliflower, this makes it pretty tasty!

Loaded Cauliflower Casserole

1 head of cauliflower

6 bacon slices

1/2 cup sour cream

1/2 cup mayonnaise 

1 teaspoon minced garlic

1/2 teaspoon salt

1/4 teaspoon pepper

2 cups Colby/Monterey Jack cheese, shredded

6 Tablespoons chopped chives  I liked the chives, but you can also use finely chopped green onions

Preheat the oven to 425°. Spray 13x9 baking dish with Pam. 

Cut the cauliflower head into florets.  Steam until just tender.

While the cauliflower is steaming, cook 6 slices of bacon until crisp.  Drain on a paper towel. 

In a large bowl, mix the sour cream, mayo, garlic and salt and pepper.

Chop the bacon into small pieces. Add half to the mayo mixture. Mix in with 1 cup of the shredded cheese and 1/2 of the chives. 

Add in the cauliflower and gently mix in.

Spread the cauliflower mix into the prepared baking dish.  

Top with the remaining bacon and cheese.  Reserve the chives.

Bake for 20 minutes. Sprinkle the remaining chives over the dish and serve.

Egg Bread

 I’m still exploring various bread recipes. I started looking for egg bread.  This is what I made

Egg Bread

2 cups milk

1/4 cup butter

6 cups bread flour

2 packages yeast

1 1/2 teaspoons salt

3 eggs

Butter for brushing on the loaves, optional

Heat the butter and milk over medium heat just until the butter melts. 

Don’t get it too hot. We’re going for warm.  I tested in with my finger!

In the mixing bowl place 3 cups of bread flour, the yeast and the salt and mix. 

I don’t usually make bread without proofing the yeast, but decided to trust the new yeast and follow this recipe.

Pour tin he milk and butter mixture and stir with the dough hook.

Whisk 3 eggs in a small bowl and add to the mix.

Add the remaining 3 cups of flour, one cup at a time. 

Let the dough hook knead for a few minutes until the dough pulls away from the bowl and starts to climb the dough hook.

Sprinkle a small amount of flour on a clean counter.  Place the dough on the counter   

It will still be a little sticky.  Knead for about 5 minutes. Shape into a ball.  

Pour about 1 tablespoon into a large bowl and smear it up the sides. Put the dough in the bowl and flip it over to coat all sides with the oil. 

Cover the bowl with plastic wrap and set it in a warm spot for 1 hour. It should double in size.  

Spray Pam in two bread pans.  

Punch down the dough and divide it in two pieces.  Save the plastic wrap.

Roll out the bread into a rectangle, popping any air bubbles. Roll up the bread, pinching the seams as you go.  

Fold over the ends to fit in the bread pan and seal all seams with pinching. 

Place the bread dough logs in the pans.  Cover with the saved plastic and set in a warm spot for about 30 minutes or until they have doubled in size.

Preheat the oven to 350°. Bake for 30 minutes.  Or until a golden brown and when it sounds hollow when thumped.

The bread REALLY expanded in the oven  I think there was enough dough for 3 smaller loaves.  I may try that next time.

I opted to brush a small amount of butter over the tops of the bread and then turned them out on cooling racks.

This was a good, yet giant bread. I loved it plain and warm with butter. 

Lee likes it toasted and with peanut butter .