Blueberry Muffins from The New Best Recipe

I've posted about blueberry muffins in the past HERE. 'To Die For' they were called. Mmm, yes, they were.

UNTIL I made the Blueberry Muffins from The New Best Recipe.


(Don't have that cookbook on your shelf yet?! You must. Besides tested and tried dishes, The New Best Recipe has illustrated kitchen tutorials and unbiased product ratings from America's Test Kitchen and it is over 1000 pages of ahh.maz.ing-ness)!


Ok, back to the muffins.

The New Best Recipe Blueberry Muffins should be called 'to die for' or 'the best' or something!

The added sour cream in NBR's recipe takes the cake...or muffin. The sour cream compliments the blueberries perfectly, making a most fabulous tasting muffin.

You must try them!

And, if you have the ingredients around to make the Lemon-Glaze following the recipe...oh, do! That puts these muffins over the top!

(When I don't have those ingredients, I use NBR's other topping variation: Cinnamon Sugar-Dipped OR I brush the muffin tops with a vanilla syrup [like DaVinci's coffee syrups] and sprinkle with turbinado sugar).

Oh, my mouth is watering! Time to share the recipe!

BLUEBERRY MUFFINS
from The New Best Recipe via acookingbookworm.com

2 cups (10 oz) unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1 cup (7 oz) sugar
4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
1-1/4 cups (10 oz) sour cream
1-1/2 cups (7-1/2 to 8 oz) frozen or fresh blueberries

Preheat oven to 350 degrees. Grease a standard 12-cup muffin tin and set aside.

Whisk the flour, baking powder, and salt in a medium bowl until combined. Whisk the egg in a second medium bowl until well combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick and homogenous, about 30 seconds; add the melted butter in 2 or 3 additions, whisking to combine after each addition. Add the sour cream in 2 additions, whisking just to combine.

Add the berries to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds (small spots of flour may remain, and the batter will be thick. Do not overmix).

Using a large spoon sprayed with nonstick cooking spray to prevent sticking, divide the batter among the greased muffin cups. Bake until the muffins are light golden brown and a toothpick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes, rotating the pan from front to back halfway through the baking time. Invert the muffins onto a wire rack, stand the muffins upright, and cool 5 minutes.

Ginger- or Lemon- Glazed Blueberry Topping
While the muffins are baking, mix 1 teaspoon grated fresh ginger or grated lemon zest and 1/2 cup sugar in a small bowl. Bring 1/4 cup lemon juice and 1/4 cup sugar to a simmer in a small saucepan over medium heat; stir to dissolve the sugar and simmer until the mixture is thick and syrupy and reduced to about 1/4 cup. After the baked muffins have cooled 5 minutes, brush the tips with glaze; then, working one at a time, dip the tops in lemon sugar or ginger sugar. Set the muffins upright on a wire rack; serve.




**DISCLOSURE: Please read my full disclosure policy HERE.**

Dee-licious Chewy Granola Bars

I've been making homemade granola for a healthier snack for several months now. Since then, I've had granola bars on my to-make-someday list, and finally got around to making them today.

So easy. Soo good!

Since we're trying to cut back on the sugar, I debated trying to sub out the brown sugar, but I knew that was what helps make the bars hold together, so I left it in.

Craving Donuts?? Try these!

Did you miss this recipe the first time around??

I'm craving donuts today, so I thought I'd better share these delicious Doughnut (Hole) Muffins with you again!

They're (almost) healthy! Well, at least healthier than something you could pick up at the DD drive-thru and, in my opinion, better tasting!!

They're quick and easy, too! So, go get the recipe HERE!



**Disclaimer: Post *may* contain affiliate links.**

Bread Machine Bagels

Homemade bagels? Really? Yes!

Bagels really aren't any more difficult to make than dinner rolls, especially when you've got a bread machine! Bagels just have the extra step of boiling in water before baking which helps gives them their trademark chewy crust.

Our favorite way to make these is to add 2-3 teaspoons of onion powder into the dry ingredients and then, just before baking, brush the shaped tops with an egg white and minced dried onion (that you rehydrate in just a bit of water). Mmmm!

So, are you ready to start?

Doughnut (Hole) Muffins

My husband and I have made the decision to start eating a bit more healthy. Are you laughing that I'm writing this at the beginning of a post called 'Doughnut (Hole) Muffins?!'

Just wait!

We are trying to make healthier choices. We're trying to keep white flour (including white pasta and rice) and white sugar to a bare minimum and gradually replacing the processed foods in our pantry.

Using whole wheat flour has been

It's that time again!!

Just take a walk through your local grocery store, and you'll see that all of the holiday baking supplies are prominently displayed.

Well, time to make some hot cocoa, pull up your stools, and start jotting down some gotta-make-this-year recipes!

Start with this one! It REALLY is the yummiest, creamiest hot chocolate! The mix fills a large gallon sized bag (approximately 50 servings) and, although we seemed to drink it all the time, it lasted my husband and me months!

GOURMET HOT COCOA MIX

Tammy Maltby from The Christmas Kitchen

4 cups instant nonfat dry milk powder

2 cups sifted confectioners' sugar

2 cups French vanilla powdered nondairy coffee creamer

2 cups powdered chocolate milk mix (store brand works just fine)

1 5-oz (6 serving) package cook-and-serve (not instant) chocolate pudding mix

1/4 cup unsweetened cocoa powder (I ended up using 1/2 cup. Gave it just the right chocolate level I was looking for)

2 cups miniature marshmallows and/or miniature chocolate chips (optional, but yummy)

Boiling water or milk, for serving

Combine all ingredients in a bowl and stir well. For a better blend, mix the dry ingredients in a blender or food processor before adding the marshmallows. Store the mix in an air-tight container. Makes about 12 1/2 cups mix, for 50 servings.

To serve, place 1/4 cup mix (or more) in mug or cup. Add 3/4 cup boiling water or hot milk and stir well.

Once you've done that, check out my other holiday recipes!

Recommend: YES


**Disclaimer: Post *may* contain affiliate links.**
___________________________________

Raspberry Cream Cheese Coffee Cake

Wow.

It is so time for a non-book review post! ;-)

My husband just finished a 6-month long addition project, and my mother-in-law is now our new 'neighbor.'

Needless to say, we've been pretty busy.

Although I've still been trying new recipes here and there, most of our meals have been super quick and not worthy of blog posts!

But THIS...!

This Raspberry Cream Cheese Coffee Cake is certainly worthy to be posted!

It was FAN.TAB.U.LOUS!!!

Perfect for brunch or overnight company! Or just eat the whole thing yourself! ;-)

I found the recipe over on Krista's blog and I hope you'll give it a try! Mmmm, yummy!

RASPBERRY CREAM CHEESE COFFEE CAKE

2-1/4 cups all-purpose flour
3/4 cup sugar
3/4 cup cold butter
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
1 egg, beaten
1 teaspoon almond extract

FILLING:
1 (8 oz) package cream cheese, softened
1/2 cup sugar
1 egg
1/2 cup raspberry jam (I used seedless)
1/2 cup sliced almonds

In a large mixing bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Remove 1 cup and set aside. To the remaining crumbs, add baking powder, baking soda, salt, sour cream, egg, and almond extract; mix well. Spread in the bottom and 1 inch up the sides of a greased 9-in springform pan.

For the filling, in a small bowl, beat cream cheese, sugar, and egg in a small bowl until blended. Pour over batter; spoon or pipe raspberry jam on top. Swirl with a knife. Sprinkle with almonds and reserved crumbs.

Bake at 350 degrees for 45-55 minutes or until golden brown. Let stand for 15 minutes. Carefully run a knife around the edge of pan to loosen; remove sides from pan. Serve warm or cool. Refrigerate leftovers.

Recommend: YES


**Disclaimer: Each review is based on the reactions and opinions of myself and/or family. Post *may* contain affiliate links. If you click on them and decide to make a purchase, I receive a (very!) small commission. Hey, every little bit helps! So, I thank you! :-).**
___________________________________

To Die For Blueberry Muffins

Oh, these were!

Fantastic!

Yum!

Frozen blueberries can be used, but let me tell you: FRESH makes these FABULOUS!


Yum, yum, yummy!

Denser than most homemade muffins I've made, these sweet-tart muffins with their crumbly streusel topping, made me feel like I had bought a special bakery treat!

TO DIE FOR BLUEBERRY MUFFINS

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
1/2 cup brown sugar
1/3 cup all-purpose flour
1/4 cup butter or margarine, cubed
1-1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners

Combine 1-1/2 cups flour, white sugar, salt, and baking powder. Place vegetable oil into a 1 cup measuring; add the egg and enough milk to fill the cup. Mix this with the flour mixture. Fold in blueberries. Fill muffin cups 3/4 full.

For crumb topping: with fork, mix together brown sugar, 1/3 cup flour, 1/4 cup butter, and 1-1/2 teaspoons of cinnamon until crumbly. Sprinkle over muffin batter before baking.

Bake muffins in preheated oven for 20-25 minutes, or until done.

Recommend: YES

**Disclaimer: Each review is based on the reactions and opinions of myself and/or family. Post *may* contain affiliate links. If you click on them and decide to make a purchase, I receive a (very!) small commission. Hey, every little bit helps! So, I thank you! :-).** ___________________________________

POM Wonderful Pomegranate Jelly

My June/July Taste of Home issue arrived, and I couldn't wait to make one of the recipes I saw: Pomegranate Jelly!

I thought the POM Wonderful pomegranate sorbet I made was pretty tasty.

My husband LOVES POM Wonderful pomegranate juice in his iced tea (especially if I brew a raspberry tea)!

But, this Pomegranate Jelly is, by far, MY favorite use of POM Wonderful's pomegranate juice!

And, sooo easy! No canning involved!

Well, the original recipe called for canning...but, I made freezer jam... easy peasy!

There's something so beautifully satisfying about a row of freshly filled canning jars (or plastic freezer jam jars)! ;-)





Ok, here's the recipe!

POMEGRANATE JELLY

3-1/2 cups POM Wonderful pomegranate juice

1 Tablespoon lemon juice

1 pkg (1-3/4 oz) powdered fruit pectin

5 cups sugar

In a dutch oven, combine POM Wonderful pomegranate juice, lemon juice, and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 2 minutes, stirring constantly.

Remove from the heat; skim off foam. Ladle hot liquid into clean freezer containers and cool to room temperature.

Let stand for 24 hours. Refrigerate for up to 3 weeks or freeze up to 12 months.

Now, to get the full delicious effect of your homemade pomegranate jelly, you MUST bake up a loaf of this fantastic Amish White Bread.

While the bread is slightly warm, slather with plenty of fresh butter and your delicious homemade jelly. Take a bite.

Try not to gasp and drool.

That'll make a very sticky mess.

Now (after you've polished off another slice), get super excited over how easy it was to make pomegranate jelly and think of all of the possibilities! POM Wonderful also makes other delicious 100% juices that could easily be swapped out in this recipe.

How about POM Wonderful blueberry juice?! Or mango? Or cherry?? Oh...I hope freezer jars are still in stock! :-D

Recommend: Oh yummy, YES!

Many thanks to POM Wonderful for sending me a pomegranate care package to try out some summery recipes!

**Disclaimer: I was given a free product for review purposes only. My reviews are not monetarily compensated and have not been influenced by the sponsor in any way, unless otherwise disclosed. Each review is based on the reactions and opinions of myself and/or family. Post *may* contain affiliate links. If you click on them and decide to make a purchase, I receive a (very!) small commission. Hey, every little bit helps! So, I thank you! :-)**

___________________________________

Amish White Bread

This Amish White Bread is the perfect 'everyday' homemade bread.


The crust is nice and soft. The inside is light and tender, yet sturdy enough to cut into thin slices for hearty sandwiches.

I prefer to use my bread machine's dough setting and then put this slightly sweet loaf in my oven, but you can bake it right in your machine.


Here's the recipe as I made it (if you want the original version, click HERE):

AMISH WHITE BREAD

3/4 cup warm milk
1/4 cup warm water
1/2 teaspoon salt
1/4 cup canola oil
2-3/4 cups bread flour (I use all-purpose)
1/4 cup white sugar
1 teaspoon active dry yeast

Place ingredients in bread machine in order suggested by manufacturer. Select dough cycle. When cycle is complete, remove dough from machine and place into a greased loaf pan. Cover and let rise until dough is one inch over top of pan, about 1 hour.

Just prior to baking, brush loaf with an egg wash (1 egg, beaten with 1 tablespoon of water).

Bake at 350 degrees for 30 minutes or until loaf sounds hollow when tapped.

Cool on wire rack for 20 minutes before removing from pan.

Recommend: YES



___________________________________
Tags: recipes White Amish Bread bread machine recipes bread machine bread recipes

Christmas Breakfast!

Ohh, yummy Christmas breakfast!! I made this dough in the bread machine and prepared the cinnamon buns on Christmas Eve night. I placed the pan in the fridge overnight and baked them the next morning. I frosted them with (storebought) cream cheese frosting.


Oh, man...were they GOOOD!!! :-)


(I used the full amount of dough this time. Perfectly BIG and flaky. Mmmm!)

Before eating those warm, gooey rolls, I opened a nice knife set from my husband!! All I asked for was a new paring knife!! I've never had nice knives....I'm not quite sure how to use things that really cut! lol!

Today, I'm enjoying a relaxing day after Christmas, just watching my kids play with all of their new toys. I wasn't planning on taking down the tree until next week, but I'm feeling awfully motivated at the moment! Naptime for the kids is quickly approaching, and the big green giant may be gone by the time they wake up.

I hope you all had a wonderful Christmas with your families!

Recommend: YES

A Number One Egg Bread

For awhile, I was getting fresh eggs from a friend and trying to find recipes to use up all of the eggs I was getting!

I tried this bread recipe and it was fantastic! When toasted, it reminded me of a croissant! And, it would make excellent french toast (we never had enough leftover to try it)!


A NUMBER ONE EGG BREAD

2 (.25 ounce) packages active dry yeast (or 2 Tablespoons bread yeast)
2/3 cup warm water
6 egg yolks
3 eggs, room temperature
1/2 cup vegetable oil
1/4 cup white sugar
1 teaspoon salt
4 1/2 cups all-purpose flour
*****************
1 egg
1 tablespoon water

Place first 8 ingredients in bread machine in order recommended by manufacturer. Select dough setting.

When cycle is complete, turn dough out onto lightly floured surface. Divide dough into 3 pieces. Roll each piece into a rope about 12 inches long. Braid the three strands together, and seal the ends. Place the bread on a greased cookie sheet. Beat the remaining 1 egg with water; brush onto bread. Let the bread rise until doubled, about 45 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Brush the bread with eggwash again.

Bake for 40 minutes, or until golden. Cool on a wire rack.

Recommend: YES





___________________________________

Tags: egg bread challah bread recipes bread machine bread machine recipes brioche

My Grandma's Banana Bread

Surprisingly, this recipe is not from my "cooking" Grandma, but my "book" Grandma. :-)

Although just a basic banana bread recipe, it is moist and sweet and delicious.

One of my local grocery stores sells bags of getting-too-ripe-to-look-pretty-on-the-display-cut-the-price bananas. When I see these, I stock up!

I take the getting-close-to-too-ripe bananas home, peel, package in 1-recipe portions, and freeze for future banana breads, muffins, or baked goods.


Grandma's Banana Bread

1 3/4 cup flour
1 1 /4 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/3 cup oil
2/3 cup sugar
2 eggs
1 teaspoon vanilla
1 cup mashed ripe bananas (2-3)

Cream oil and sugar and add eggs until light and fluffy. Add mashed bananas and vanilla.

In a separate bowl, combine all dry ingredients. Add dry ingredients to banana mixture in three additions. Do not beat.

Pour into greased loaf pan. Bake at 350 degrees for about an hour. Check for doneness at 45 minutes.


Recommend: YES




___________________________________

Tags: recipes Banana Bread bananas banana recipes quick breads quick bread recipes banana bread recipe

BREAKFAST for Dinner!! Breakfast Casserole

One item that gets scheduled often in my menu is breakfast!! And...it's on tonight's menu!

There is something so hearty and filling about a good breakfast! This casserole is one of my husband's favorite dishes. Even though we have it monthly, the ingredients always change...so, it's never the same dish every month!

This casserole is a good base recipe. As Rachael Ray often says, "It's a method, not a recipe." You can adjust the ingredients to your family's likes and dislikes.

In a lightly greased square baking dish, place a layer of cooked, cubed potatoes, about 4-5 medium (you can also use storebought shredded or cubed hashbrowns). Be sure to salt and season!

(TIP: I tend to overcook my potatoes when I boil them. :-( So, I now bake them in the microwave - or oven!! For this dish, wash 4-5 medium potatoes. Pierce 5-6 times with a fork and place on a paper towel in your microwave. Cook on high 4-5 minutes. Turn potatoes and cook an additional 4 minutes or until a fork inserts easily. Let cool - or even refrigerate overnight! - then peel and cube... or grate for a nice change! I also use the microwave to cook my potatoes for potato salad!) Check out Janelle's great ideas for using leftover baked potatoes!

Change it up! Don't have time to fuss with potatoes?! Use leftover salad croutons! Our family prefers potatoes, but croutons are another variation!

Now comes the fun part!! I often schedule this casserole after HAM, so I can use up leftovers. Tonight's casserole consists of layering onions, ham, and shredded cheese:


You are limited only by your imagination! Onions, peppers, mushrooms, sausage, ham, bacon...whatever your family loves! Hot sauce, salsa...delicious possibilities are endless!

Now, beat together 3 eggs and 1 cup of milk (don't forget to salt and season):

Pour into casserole dish:

Bake at 350 degrees for 45 minutes, or until top is puffed and golden and knife inserted in center comes out clean.

(This time can vary greatly!! Depending on how many ingredients you use. When I've used frozen green peppers, the added liquid increased my cooking time. I've had this casserole take as long as 1 hr 15 min - keep this in mind for prep and finish time!)

Let cool about 5 minutes. Cut and serve with your favorite toast, muffins, or coffee cake!

If your family is small enough, leftovers of this casserole are actually quite good!!

___________________________________

Tags: breakfast egg casserole breakfast casserole eggs egg recipes baked potatoes breakfast for dinner