Summer is the best time for parties, gatherings, get-togethers or whatever you wish to call them. I am constantly preparing food in the summer months and I love it because it means we are spending time with people. I have a handful of favorite..Read More
The only thing I can think to say about the past few weeks is UGH. That tiny word sums everything up perfectly. The depths of winter have officially tried to sink me. The winter funk has arrived, heavier than ever before.Read More
I'm not always on the ball when it comes to delivering seasonal recipes on time, but look what I have for you on this St. Patrick's Day! A creamy and delicious green dressing! I made this Avocado Ranch Dressing on Tuesday and the first thing I put it on was a yummy veggie sandwich.Read More
Have you guys listened to the song Up With the Birds by Coldplay? I am a bit of a CP fanatic. Dan rolls his eyes at me any time I mention Coldplay. This song, though, it is really great. On my sad days, it uplifts me. On my happy days, it makes my smile a little bit bigger. I am listening to it now as Dan gives Sammy his first-ever shower (fairly certain it isn't going so well) and as I listen to the combine harvest corn a few feet from our dropzone trailer.Read More
This is Week #46 of my 2011 cooking challenge! Click here to view all recipes from this challenge. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.
I feel like a bit of a two-timer. I've had a favorite muffin for years, and now I'm suddenly dreaming of another. My old muffin still has a special place in my heart, but this new one gives me butterflies. I'm one of those people who goes to a restaurant and doesn't stray much from the usual order. When I find something I love, I stick with it! So when it was time to make this muffin recipe, I almost felt like it was a waste of time. Like any other muffin than my usual would be a huge disappointment.
And I could not have been more wrong! I am now feeling inspired to order something besides the Spinach Veggie Wrap (for the 273rd consecutive time) at Jason's Deli!
First, make the topping:
Preheat your oven to 375 degrees F.
In a medium bowl, combine:
1/2 cup light brown sugar
1/2 cup all-purpose flour
2 tablespoons unsalted butter, softened
1 teaspoon cinnamon
Rub with your fingers to form coarse crumbs. Refrigerate until ready to use.
Now make the mufins:
Spray a 12-cup muffin pan with cooking spray.
In a medium bowl, whisk together:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
In a large bowl, using a hand-held mixer, beat 1 large egg at medium speed until frothy.
3/4 cup sugar
1 tablespoon unsalted butter, melted
Beat until pale yellow, 1 minute.
Beat in, until blended:
1 rounded cup sour cream
1 teaspoon pure vanilla extract
3/4 teaspoon finely grated lemon zest
Add the dry ingredients and beat at low speed until almost blended.
In a small bowl, toss together:
1 rounded cup frozen blueberries (I used fresh, and mmmm!)
1 tablespoon flour
Gently fold the blueberries into the batter.
Fill the muffin cups three-fourths full of batter and sprinkle with the topping.
Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean. Remove the muffins from the pan and allow them to cool on a rack.
You'll be two-timing your favorite muffin in no time!
Mix together this creamy, flavorful sour cream based dip. Blue cheese and onion soup mix blended together makes a simple, yet delicious way to enjoy fresh vegetables! You can also dip a cracker or pretzel in. Guaranteed to be devoured!
My husband and I have a common love of dips. Slow Cooker Hot Corn Dip or Zingy Black Bean Dip, you name it we want to try it! It is one of the first things we discovered that we both enjoyed, along with skydiving, kissing and margaritas. Not all together. Well, dips and margaritas go together (we have even managed to make skydiving and kissing go together, ha!). When we were first dating, we made a lot of different dips and we would sit out on my patio and eat and talk until the sun went down. Aaaaahhhh, those were the days.
The appetizer/dip section of our personal recipe book is pretty extensive, but we are always looking for things to add to it. We recently discovered this simple, yet delicious little dip that tastes wonderful with chips, crackers and veggies alike.
How long does onion dip last?
The great thing about onion dip is that it is great the first day but also tastes even (almost) better the second day. You can seal this in a air-tightcontainer for about 2 weeks in the fridge.
Do I have to use sour cream for my dip?
There are many different recipes that use other bases for this dip. This is just one and it’s really tasty. A plain yogurt would also work.
It is a perfect party staple and it is guaranteed to get devoured. Baby carrots will undoubtedly be found scraping the sides of the bowl, searching for every last morsel of dip yumminess.