Thursday, November 10, 2011

Blueberry Coffee Cake Muffins

Blueberry muffins are one of my favorite things to make because they are so easy to make.  I thought.... since there called "Blueberry Coffee Cake Muffins", that they had coffee in them. But then I tried one..  there was no coffee! I LOVED IT!!!!

      Ingredients (Adapted from Barefoot Contessa)
        Makes 16 muffins
  • 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 stemsDirections


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.

Tuesday, November 8, 2011

Potato Chips

These chips are amazing! I ate half of them in less then 10 minutes! They are the best chips I have ever had which is big because I am a big fan of CHIPS! This recipe is super easy and I hope you try it. :)
frying my potatos!!! :) 

Ingredients (adapted from Aaron McCargo Jr.)
  • 1 pound medium potatos
  • 1 tablespoon paprika
  • 1 tablespoon salt
  • 2 tablespoons coarse black pepper
  • Vegetable oil, for frying
Preheat oil to 350 degrees F.
Thinly slice the potatoes and place in a bowl.
In a large bowl, combine the paprika, salt, pepper, and set aside.
Add the potatoes to the hot oil. Fry in batches until golden brown and crispy, about 2 to 4 minutes.
Remove the chips from the oil, drain on paper towels and toss in the bowl with the seasoning.