Fresh Blackberry Muffins

Fresh Blueberry Muffins

1 1/2 cups of fresh blueberries
2/3 cup sugar
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspooon salt
1/3 cup oil
2 eggs, beaten
1/2 cup milk

1. Preheat over to 375F. Spray the muffin tin with cooking spray.
2. Put the blue berries into a colander and rinse them off.
3. In a large bowl, combine the sugar, flour, baking soda, and salt.
4. In a small bowl, combine the oil, beaten eggs, and milk.
5. Add the liquid ingredients into the dry ingredients and stir together until they are just blended. Do not overmix.
6. Fold the blue betties into the batter.
7. Pour the batter into the prepared pan so each cup is about 2/3 full.
8. Bake 18-20 minutes or until muffins are lightly browned and cooked throughout.
9. You can serve the muffins fresh from the oven.  After they have cooled, cover them with waxed paper to keep them fresh.


Jael made breakfast this morning; she got a cookbook for her birthday.  She has been so anxious to go through the whole thing and make everything. Her brothers were willing to wait the extra hour while she cooked. Yeah, we gotta work a bit on speed and clean-up. BUT since Jael is not even the cleanest eater, I am sure it will take some time.  She learned one of the the first rules of cooking....substitution. Mommy didn't have blueberries, but she had blackberries.  I pretty much left her on her own in the kitchen, because I tend to want things perfect. I interfere too much, and I want her to realize she can do it on her own.  The ONLY thing I measured was the oil.  So, this was ALL her!!  AND she is prepared for the reviews......

P.S. I appreciate the comments on my last blog post. As soon as I get some more time I will be answering all of the questions. I REALLY am glad for the ideas.

Cinnamon Rolls

WOOHOOO!!! I have found my cinnamon roll. I just need to perfect my "skills" in making them. I have a big, sugary, slightly crispy outside, soft inside.........

Should I share the recipe? Hmmm......

SHARING

I have made over 4 dozen cinnamon rolls; Josh is sharing....SooPRIZE, SooPRIZE!!!

I have eaten a half of one. BUT I know what I want.........I don't have to taste. Does that make ANY sense?

I finished Batch 3:

Can you believe Josh accused me of using a can of rolls? Now, totally understandable, IF I WASN'T SPENDING THE DAY IN THE KITCHEN MAKING THEM?!?!?! I had to actually PROVE that the can of rolls was still in the refrigerator??? Why, oh, why do I have to prove myself???

Well, I am still not entirely thrilled with how these turned out. I think they are too small, and they look dry.

SO, today I am making some more. Bigger, better, and hopefully the best........did I mention I have cell group tonight? LOTS of taste testers!! Mwahhahahah!!!

Thank you for letting me share my journey......guess you don't have a choice. I do wish you were all here to try some!!!

Round Three

I have been wanting to make cinnamon rolls, but I know what I want them to turn out like. AND it's just not happening!!!! I have a "mix" from the fair, but I don't want to use it. I want to make my own.

This reminds me of trying to make the perfect apple pie filling for the Idler's Pie Contest. BUT this time, no prize, and I am the judge!! UGH!! These are NOT good combinations, especially from a pregnant lady.

Well, I have know realized that when the recipe, directions, or video say to roll tightly....they don't mean it~REALLY!!! I guess they just mean don't forget to roll??? Go figure? If you roll them too tightly they start popping out in the middle. Skill learned.

If you want a nice thick filling you have to use a LOT of sugar and a LOT of butter. BUT, wait, if you use too much butter the filling doesn't stay in the way you imagine. Sprinkling some flour in your filling does the trick on this one. Skill learned.

Brown Sugar makes them goopy, so maybe half and half will be better!!!! AAAAAA!!!!

I will let you know if round three turns out looking better than round two!!

Oh, the icing I have made turned out perfectly the first time. Oh, the dough, too! So, I guess it's perfecting the filling, and the technique.

I will let you know when that skill is LEARNED!!!