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Blueberry Muffin II

September 16, 2017

Another muffin ūüôā

This is a combination of two recipes.  One from The New York Times Cooking which includes smashing some of the blueberries (which intrigued me) and a very old recipe from my mother in law that included sour cream and that I knew was really good.   I did add a bit of lemon zest because lemon and blueberries are such a lovely combination.

The blueberry muffin recipe is a hand written affair that I wrote down with instructions from my mother in law.  The recipe was received in the infancy of our marriage, so we are talking about 40 years ago.  Wow, is all I can say about that!

Blueberry Muffin II (Jordan Marsh’s Blueberry Muffins (now,¬†you have to have a subscription to The New York Times Cooking to access all their recipes ūüė¶ )¬†and Blueberry Hill Muffins)

1/2 cup butter, softened

1-1/4 cups sugar

2 eggs

1 teaspoon vanilla extract

2 cups flour

1/2 teaspoon salt

2 teaspoons baking powder

1 cup sour cream

1-1/2 teaspoons lemon zest

2-1/2 cups fresh blueberries, stems removed if any

1 -2 tablespoon sugar

Preheat oven to 350 degrees.

Spray 15 muffins cups, from 2, 12-cup muffin pans, with baking spray with flour (like Pam Baking Spray, my favorite).

Combine eggs and vanilla in a small bowl.

In a medium bowl, place the flour, salt and baking powder.  Stir together with a whisk.

Smash/crush with a fork or whatever, 1/2 cup of the blueberries and set aside.

Place softened butter in mixing bowl.  Add sugar, and beat until combined.  Add eggs and vanilla and beat thoroughly until smooth.

Gradually add flour mixture alternately with sour cream.  Add lemon zest and beat until almost combined.

Add smashed/crushed blueberries.  Stir by hand using a rubber spatula until almost combined then add whole blueberries and stir until just combined.

Measure batter evenly among the 15 muffins cups.

Sprinkle each muffin with sugar and place in the oven for 25 – 30 minutes.

Remove from oven, cool muffins on wire rack and when completely cooled remove from muffins pan.

hand written recipe from my mother-in-law:

mise en place:

preparing pans:

mixing in crushed blueberries:

adding whole blueberries:

batter complete, a little blue but you do not really see that when baked:

dividing among muffins cups ( I only sprinkled sugar on some of them but I recommend all ):

out of the oven:






Lemon Zucchini Muffins

September 3, 2017

I have just recently started following Two Peas and Their Pod.  A great site with reliable, delicious recipes.  This is one of them.

I just love the addition of lemon.  I think it gives the muffins a vibrant taste.

Instead of the bread shape, I made these into muffins and added chopped walnuts (my husband’s favorite). ¬†Make sure you get LARGE lemons. ¬†All that zest is just lovely. ¬†And instead of olive oil, I used canola vegetable oil. ¬†I did not use the glaze on the muffins but it sounds wonderful, enhancing that delicious lemony flavor ūüôā

And this right now is my favorite ¬†Grater. ¬†It makes beautifully grated zucchini. I love it for Parmesan cheese, too. ¬† It is super sharp and the grated food is light and fluffy, it’s just amazing. ¬†Sometimes the right tool makes baking/cooking joyful: ¬†this one does it for me ūüôā

Lemon Zucchini Bread from Two Peas and Their Pod

3 cups flour (make sure to fluff up your flour with a large metal spatula or spoon before measuring to insure that your measuring is accurate)

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

1 cup chopped walnut

2 cups sugar

zest of 2 LARGE lemons

3 large eggs

1 cup vegetable oil

1 tablespoon of fresh lemon juice (about 1/2 lemon)

1-1/2 teaspoon vanilla

2 cups finely grated zucchini (from 3 small)

Heat the oven to 350 degrees.  Canola oil spray 1, 12 cup muffin pan and 4 cups on another 12 cup muffin pan.  You will have sprayed 16 muffins cups.

In a very large bowl add the flour, salt, baking soda, and baking powder.  Whisk together.  Add the chopped walnuts, stirring to disperse evenly.

In a medium bowl add the sugar and then add the lemon zest.  Stirring with a rubber spatula and then finally rubbing the sugar together with the zest with your fingers until combined and fragrant (what a delightful smell!).

In another large bowl, place the eggs, oil, lemon juice and vanilla.  Add the sugar/zest mixture and stir together with a whisk until combined.   Add this mixture to the flour/nut mixture and stir together until almost combined.  Then add the zucchini and stir until just combined.

Divide the batter evenly among the 16 muffin cups.

Bake for 25 to 30 minutes until the center, when tested with a toothpick, comes out clean.  Let cool completely in the pan and then remove onto a cooling rack.

grating the zucchini with my awesome grater:

zesting the lemon:

adding zest to sugar:

chopped walnuts:

adding walnuts to flour mixture;

eggs, vegetable oil, lemon juice and vanilla:

stir the sugar mixture into the egg mixture (almost looks like lemon curd, mmmm):

mix the liquid ingredients into the dry ingredients:

add the zucchini:

divide among muffin cups:

out of the oven:

delicious: flakes of zucchini and small chunks of walnut with a lemony zing!









Spicy Peach Muffins

August 27, 2017

I do have a lot of muffin recipes but I love them.  Mini cakes in hiding or nutritious gems to take on the go, your choice.

This one is from King Arthur Flour, my all time favorite site for baked goods recipes and my favorite, favorite place to take classes (baking school). ¬†Taking 2 this October with my friend Katie, can’t wait!!!!

Anyway, peaches are in season now and these are very tasty!

The original recipe makes 2 dozen but I halved it (in parenthesis) and increased the amount of peaches. ¬†Their suggestion for peach jammy bits sounds divine, I must try. ¬†You would have to send away for them, they are unique to King Arthur but well worth it as are many of their products. ¬†Wait for a free shipping promo and add on a few more items ūüôā

Spiced Peach Muffins (from King Arthur Flour)

4-1/2 (2-1/4) cups flour (preferably King Arthur Unbleached All Purpose Flour)

1 (1/2) teaspoon salt

4-1/2 (2-1/4) teaspoons baking powder

2 (1) cups dark brown sugar

1/2 (1/4) teaspoon ground allspice

1/2 (1/4) teaspoon freshly ground nutmeg

1 (1/2) teaspoon cinnamon

2 (1) large eggs

3/4 (1/4 plus 1/8) cup vegetable oil

1-1/4 (1/2 plus 1/8) cups milk (2% is fine too)

5-6 (2-1/2 – 3) cups diced peaches, not peeled (4 small peaches yields 2-1/2 to 3 cups)

1/4 (1/8) cup sugar, for topping

Preheat oven to 400 degrees.  Spray 2 (or 1 if you are halving the recipe) muffin pans with Pam Baking spray which is Pam with Flour (I used canola oil spray and found that even though they did not stick to the pan, they were very difficult to get out.  Use the Pam Baking spray, they will release with ease.)

In a very large bowl add the flour, salt, baking powder, brown sugar, allspice, nutmeg and cinnamon.  Whisk together, breaking up the brown sugar as you go along.

In a separate medium bowl, add the eggs, vegetable oil and milk and whisk together.

Pour the liquid ingredients into the dry ingredients and stir together until almost combined, the batter will be stiff, but this is ok.

Add the peaches, and stir together until just combined.

Using a large ice cream scoop, scoop the batter into the muffin pans. ¬†They will be very full but that’s good. ¬†Sprinkle the sugar on top.

Bake the muffins for 25 to 30 minutes, until nicely browned and the center, when tested with a toothpick, comes out clean.

Remove from oven and cool muffins completely.

dicing peaches:

slice peach half in half:

Cut into 1/4 inch slices:

cut again the opposite way, into 1/4 inch dice:

mise en place:

spray muffin pan with Pam Baking Spray instead of straight Canola Oil Spray:

add liquid ingredients to dry:

then peaches:

batter will be stiff:

divide evenly among muffins pan cups and sprinkle with sugar:

out of the oven:





Shrimp Provencale

August 21, 2017

Bon Appetit used to have a section in their magazine “Too Busy to Cook”. It would feature home cooks with their tried and true recipes, which is where I got this one. ¬†They no longer do this anymore but I wish they did. ¬†I got a lot of great recipes from that column.

I have been making this recipe since 2000 and it never fails to be delicious. ¬†I recently had an “aha” moment and realized that this is not only a great dinner recipe but a fantastic appetizer as well. ¬†I served it at our Annual Croquet Party and it was a hit. ¬†On top of crostini, place about 1 or 2 shrimp with the pepper/onion sauce, sprinkle with some grated Parmesan and toast for a minute or 2 until the cheese is melted. ¬†Delicious!

This is a partial excerpt from the woman who presented this recipe in Bon Appetit: ¬†“….I mostly use recipes that I learned from my mother while I was growing up in Toulon, France. ¬†She was a wonderful cook, and many of her specialties are typical of Provencal cuisine, calling for light and fresh ingredients like vegetables and seafood….”

I don’t add the fennel seeds or Kalamata olives. ¬†But certainly do if these are ingredients that you like. ¬†They are in the original recipe in the link below.

Shrimp Provencale from Bon Appetit

3 tablespoons olive oil

1-1/2 pounds uncooked large shrimp, peeled and deveined (you can also use frozen, using the defrosting directions on the package)

2 cups chopped red bell peppers (from 1-2 peppers)

1 cup chopped onion (from 1 large onion)

2 teaspoons dried thyme

3 large garlic cloves, chopped

1, 14-1/2 ounce can petite diced tomatoes in juice

1/2 cup dry white wine

2 tablespoons tomato paste

1/2 cup chopped fresh basil

Heat the oil in a very large skilled (not non stick) over medium high heat.  Saute the shrimp until they are just pink, about 2 minutes, turning the shrimp after 1 minute.  Using a slotted spoon, transfer the shrimp to a bowl or dish.

Reduce heat to medium and add the bell pepper, onion, thyme and garlic to skillet and saute until the onions are cooked, about 8 minutes, stirring several times.

Add tomatoes with their juice, wine and tomato paste, stirring all together, then bring to a  boil.  Cover, reduce heat and simmer for 10 minutes.  Uncover, add the shrimp and simmer until shrimp are just cooked, about 3 minutes.

Add salt and pepper to taste.  Sprinkle with the basil and serve over angel hair or Campanella spaghetti, or rice or toasted French bread.

mise en place:

sauteing shrimp:

cooking red pepper, onions, thyme and garlic:

chop basil while this is cooking: chiffonade the basil leaves

then cut the basil in the opposite directions to make a fine chop:

onion/pepper mixture cooked:

then add diced tomatoes, white wine, tomato paste and simmer:

after 10 minutes add shrimp and cook another 3 minutes:


Strawberry Cake

April 18, 2017

This is a simple cake that is perfect for beautiful summery strawberries.¬† Once they have arrived at your Farmer’s Market, this is a must do recipe.

Martha asks for a 10 inch pie plate.¬† Unfortunately I don’t have one but I do have a 9-1/2 inch deep dish (1-1/2 inches deep) glass pie plate, which I highly recommend and that worked very well for this recipe.¬†¬† Per Smitten Kitchen a 9 inch regular glass pie dish (less than 1 inch deep) will be too small.¬† Deb Perlman also suggests using a 10 inch spring form pan if you don’t have a pie plate.¬† I experimented with this and I agree, it will work as well.

Be very careful measuring out your flour.  When I made it this second time, I was careless and the batter was overly thick.  So the third time, I made sure I fluffed and stirred my flour before measuring.  The batter had a much better consistency.

**Also, make sure you reduce the temperature of the oven from 350 degrees to 325 degrees.  I made a mistake and kept the oven going at 350 the whole time.  It was good but the outside was a bit too crusty.

Serve this with ice cream, whipped cream or just a sprinkling of confectionery sugar.

Strawberry Cake (Martha Stewart via Smitten Kitchen in the recipe section, Strawberries, Strawberry Summer Cake)

6 tablespoons butter, softened

1-1/2 cups flour

1-1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup sugar

1 large egg

1 teaspoon vanilla extract

1/2 cup milk

1 pound strawberries, hulled and halved (small to medium size strawberries are the best)

2 tablespoons sugar

Preheat oven to 350 degrees.  Spray a 10 inch pie plate or 9-1/2 inch deep dish (1-1/2 inch deep) pie plate or a 10 inch spring form pan with Pam with Flour or Bakers Joy.  Set aside.

Measure flour, baking powder and salt in a medium bowl and whisk together.

Place egg and vanilla extract in small bowl.

Place butter in a stand mixer with the paddle attachment and beat on medium speed.  Add sugar and mix until thoroughly incorporated.  Add egg/vanilla mixture and beat for 3 minutes until fluffy.

Reduce speed to medium low and add milk.  Gradually add flour mixture until just mixed.

Pour batter into prepared pan.  Arrange strawberries on top of batter, cut side down placing them very close together.  Sprinkle the berries with the 2 tablespoons of sugar.

Bake cake for 10 minutes.   ****Reduce oven temperature to 325 degrees.*****  Bake until cake is golden brown and firm to the touch.  About 1 hour.

Remove from oven and cool on wire rack.

Cut into wedges and serve.

Spray pan with Bakers Joy or Pam with Flour

Wash strawberries, remove stem and leaves and cut in half:

mise en place cake batter:

batter into the prepared pan:

place strawberries on top and sprinkle with sugar:

after 1 hour of baking:



Better-than-Takeout Stir-Fried-Udon

April 10, 2017

This dish has a delicious sauce that is super easy.  Just soy sauce and mirin.  How easy is that? (sorry Ina, just had to say it.)  And it uses those fat, yummy udon noodles that absorb the sauce and make every bite perfect.   Easy week night meal to boot.

I just made a few little changes but you can see the original recipe in the link.¬† I did not care for the cabbage, maybe I didn’t use the right kind?¬† Any way I love the carrots and I think they look prettier too!¬† I also used more ground pork but this is a personal choice.¬† I tried using less sodium soy sauce but I didn’t think the flavor was there.¬† Switched back to the regular when I made it again.

I ate the leftovers cold (or you could warm it up in the microwave), lunch for the next day?  Also a vegetarian possibility as well:  substitute the pork with mushrooms and/or tofu.

Better-than-Takeout Stir-Fried Udon (Bon Appetit March 2017)

2 tablespoons vegetable oil, divided

8-9 ounces julienne carrots (super skinny sticks of carrots) from 1 bunch of fresh carrots, if possible (fresh carrots still have their green frilly tops attached)

2, 7 ounce packages instant udon noodles, flavor packets discarded

2 teaspoons sesame oil (toasted if you can find)

12 ounces ground pork

5 scallions (1 bunch) white and pale green parts thinly sliced

2 teaspoons finely grated fresh ginger (from about a 1 inch piece)

1 teaspoon crushed red pepper flakes (optional)

1/3 cup mirin

1/3 cup soy sauce

1 tablespoon toasted sesame seeds (optional)

Combine mirin and soy sauce in a glass or plastic measuring cup and set aside.

Place udon noodles in a large heatproof bowl and cover with 6 cups of boiling water.  Let sit for 1 minute, stirring to break up the noodles, then drain into a colander.  Transfer the noodles back into the heatproof bowl and toss with sesame oil.

Heat 1 tablespoon of oil in a large non stick saucepan over medium high heat.  Add julienne carrots, toss with the oil until coated, add 4 tablespoons of water and cover, steaming for about 5 minutes until just tender.  A tiny bit of bite is perfect.  Transfer carrots to the large bowl with the udon noodles.

Heat the remaining 1 tablespoon of oil in skillet over medium high heat.  Add pork and break up into 6-8 large chunks.  Let cook UNDISTURBED (that means do not touch) for 3 minutes.   When the pork is nice and brown, turn over and then break up into smaller chunks.  Toss the pork chunks occasionally until no longer pink.

Add scallions, ginger and red pepper if using and continue to cook, tossing often, for about 1 minute.

Add udon/carrot mixture and  mirin/soy sauce mixture to sauce pan and toss together constantly for about 1-2 minutes until everything is heated through and noodles are coated with sauce.

Remove from heat and sprinkle with sesame seeds if desired.  Serve immediately.

julienne carrots: cut in 1/2 lengthwise, cut the 1/2 into 4-5 pieces:

cut those pieces in half.  The top half is probably skinny enough, but you will have to cut the bottom pieces in 1/2 again.

mise en place:

place udon noodles in bowl and cover with boiling water:

let sit:

drain and add back to bowl:

toss with sesame oil:

stir carrots with oil, coating:

add 4 tablespoons of water, cover, cook ~5 minutes until crisp tender:

add to bowl with udon noodles:

12 ounces ground pork:

place in pan and break up into 6-8 large chunks.  Let cook undisturbed:

turn over:  undisturbed crispy brown

break up into smaller chunks and toss together until no longer pink:

add scallions, ginger  and optional red pepper:

cook for 1 minute:

add noodles and carrots and soy sauce/mirin sauce:

toss together:




Caramel Pork

March 31, 2017

This is a really simple and delicious, potential week night meal.

Usually I go with  the original recipe ingredients and directions with a new recipe and tweak after I have made it for the first time.  But not this one. I knew right away that cooking the pork like they said would not work.  Pork tenderloin can be overcooked very easily.  When I use it in recipes I cook it first, set it aside, make the sauce and then re-warm the pork in the sauce quickly.  When I read the reviews, this is exactly what people were doing.   Another reader tossed the pork pieces in a cornstarch/salt/pepper mixture.  I had used this technique before with the chicken in the Sesame Chicken  and thought that would be a great addition to the recipe.

I have doubled the sauce in the recipe.  You may not want that much sauce so in parenthesis are the original amounts.

I served this with steamed broccoli for this post but in the past I have had peas as a side vegetable.  Both excellent.

In the original recipe from Cooking Light, they add a recipe Radish Squash Slaw to serve with the dish. They mention it in the review and wanted to share with you.  I have not tried it yet but seems like it would be a nice addition.   Recipe is below:

Serve with Radish-Squash Slaw: Combine 2 tablespoons dark sesame oil, 2 tablespoons rice vinegar, 1 tablespoon lower-sodium soy sauce, 2 teaspoons honey, and 1/4 teaspoon salt in a medium bowl. Add 3/4 cup each of julienne-cut carrot, daikon radish, and yellow squash; toss. Top with 3 tablespoons cilantro leaves.

Caramel Pork (Cooking Light)

6 tablespoons cornstarch

1/2 teaspoon Kosher salt

few turns of fresh black pepper

1 pound pork tenderloin, cut into 1-1/2 to 2 inch pieces

1/2 cup chopped Vidalia or other sweet onion (have used Vidalia and a regular onion, both good)

3 garlic cloves, minced

1 (1/2) cup chicken stock

6 (3) tablespoons dark brown sugar

2 (1) tablespoon lower sodium soy sauce

2 (1) teaspoon bottle ground fresh ginger

1/4 teaspoon crushed red pepper (this is to your taste, the original has 1/2 teaspoon which would be 1 teaspoon if doubled)

4 (2) canned anchovy fillets, rinsed and minced or 2 (1) teaspoon anchovy paste

Place cornstarch, salt and pepper in a large bowl.  Stir to combine.  Set aside.

Make sauce:  combine chicken stock, brown sugar, soy sauce, ginger, red pepper and anchovies in medium bowl.  Stir together and set aside.

Heat a medium skillet over medium heat.  Add about 1 Р2 teaspoons of canola oil.  Place pork pieces in large bowl with cornstarch mixture.  Toss to combine.  Remove pork, a few pieces at a time with a slotted spoon or equivalent, shaking off excess cornstarch mixture.  Add pork to pan.  Continue with the rest of the pork.  Cook pork for 5 minutes, turning pork half way through cooking.  Remove from pan and set aside.

Add onion and garlic to pan.  Stir fry for 2 minutes.

Stir in sauce mixture, bring to a boil, reduce heat and simmer for 5 minutes until slightly thick.

Add pork and stir into the sauce.  Simmer for 1-2 minutes until pork is heated through.  Do not over cook.

Serve over rice with brocolli or peas as a vegetable side.  If making slaw, place on top of pork.

cornstarch mixture:

sauce ingredients:

mise en place:

tossing pork in cornstarch mixture:

then add to pan and cook:

set pork aside:

add onion and garlic and cook:

add sauce mixture and bring to a boil:

add pork back in and simmer: