Fresh Southern Peach Cobbler

Recipe

8 fresh peaches – peeled, pitted and sliced into thin wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch

1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water

MIX TOGETHER:
3 tablespoons white sugar
1 teaspoon ground cinnamon

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Preheat oven to 425 degrees

In a large bowl, combine peaches,

1/4 cup white sugar,
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1/4 cup brown sugar,
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1/4 teaspoon cinnamon,
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nutmeg,
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lemon juice, and cornstarch.
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Toss to coat evenly,
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and pour into a 2 quart baking dish.
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Bake in preheated oven for 10 minutes.

Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar,
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1/4 cup brown sugar,
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baking powder,
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and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal.
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Stir in water until just combined.
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Remove peaches from oven,
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and drop spoonfuls of topping over them.
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Sprinkle entire cobbler with the sugar and cinnamon mixture.
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Bake until topping is golden, about 30 minutes.
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Recipe

  • 8 fresh peaches – peeled, pitted and sliced into thin wedges
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon freshly ground nutmeg
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons cornstarch
  • 1 cup all-purpose flour
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, chilled and cut into small pieces
  • 1/4 cup boiling water
  • MIX TOGETHER:
  • 3 tablespoons white sugar
  • 1 teaspoon ground cinnamon
  • Preheat oven to 425 degrees
  • In a large bowl, combine peaches,
  • 1/4 cup white sugar,
  • 1/4 cup brown sugar,
  • 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch.
  • Toss to coat evenly, and pour into a 2 quart baking dish.
  • Bake in preheated oven for 10 minutes.
  • Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal.
  • Stir in water until just combined.
  • Remove peaches from oven, and drop spoonfuls of topping over them.
  • Sprinkle entire cobbler with the sugar and cinnamon mixture.
  • Bake until topping is golden, about 30 minutes.

Dreamy Apple Pie

Got the recipe from here

1 whole Unbaked Pie Crust
Perfect Pie Crust

Filling
3 whole Large (4 Or 5 Small) Granny Smith Apples, Peeled, Cored, And Sliced Thin
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1/2 cup Brown Sugar
1/2 cup Sugar
1 Tablespoon All-purpose Flour
1 cup Heavy Cream
2 teaspoons Vanilla Extract
1/8 teaspoon Cinnamon

Topping
7 Tablespoons Butter
3/4 cups All-purpose Flour
1/2 cup Brown Sugar
1/4 cup Pecans (more To Taste)
Dash Of Salt
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Preheat oven to 375 degrees.

Roll out pie dough and place it in a pie pan. Decorate the edges as desired.
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Add apple slices to a large bowl.
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In a separate bowl, mix together cream,
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1/2 cup brown sugar,
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1/2 cup sugar,
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1 tablespoon flour,
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vanilla, and cinnamon.
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whisk everything together
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Pour over apples.
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mix everything together
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Pour apples into pie shell.
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(mix by hand) combine butter, flour,
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sugar,
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pecans (chop if you’re not using a food processor), and salt. Mix until everything comes together in clumps.
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Pour topping over apples.
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Attach foil to the edges and lay a piece of flat foil loosely over the top of the pie.
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Place pie pan on top of a rimmed cookie sheet and bake for one hour. At the end, remove foil
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and allow to finish baking and browning. Can bake for up to 15 or 20 minutes more if necessary.

Remove from oven when pie is bubbly and golden brown.

Serve warm with whipped cream, or ice cream.
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recipe

  • 1 whole Unbaked Pie Crust
  • Filling
  • 3 whole Large (4 Or 5 Small) Granny Smith Apples, Peeled, Cored, And Sliced Thin
  • 1/2 cup Brown Sugar
  • 1/2 cup Sugar
  • 1 Tablespoon All-purpose Flour
  • 1 cup Heavy Cream
  • 2 teaspoons Vanilla Extract
  • 1/8 teaspoon Cinnamon
  • Topping
  • 7 Tablespoons Butter
  • 3/4 cups All-purpose Flour
  • 1/2 cup Brown Sugar
  • 1/4 cup Pecans (more To Taste)
  • Dash Of Salt
  • Preheat oven to 375 degrees.
  • Roll out pie dough and place it in a pie pan. Decorate the edges as desired.
  • Add apple slices to a large bowl.
  • In a separate bowl, mix together cream,
  • 1/2 cup brown sugar, 1/2 cup sugar, 1 tablespoon flour, vanilla, and cinnamon.
  • whisk everything together
  • Pour over apples.
  • mix everything together
  • Pour apples into pie shell.
  • (mix by hand) combine butter, flour, sugar, pecans (chop if you’re not using a food processor), and salt. Mix until everything comes together in clumps.
  • Pour topping over apples.
  • Attach foil to the edges and lay a piece of flat foil loosely over the top of the pie.
  • Place pie pan on top of a rimmed cookie sheet and bake for one hour. At the end, remove foil and allow to finish baking and browning. Can bake for up to 15 or 20 minutes more if necessary.
  • Remove from oven when pie is bubbly and golden brown.
  • Serve warm with whipped cream, or ice cream.

Brown Sugar Baked Peaches

Saw this recipe on Pinterest and HAD to make it!

Got the recipe from here

Per serving:
1 fresh peach (I used 3)
1 teaspoon unsalted butter, divided
2 to 4 teaspoons brown sugar, divided
ground cinnamon, to taste
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cut the peaches in half and remove pit. Place the peaches in a baking dish, skin side down.

Place 1/2 teaspoon butter in the hollow of each peach,
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top each peach half with 2 teaspoons brown sugar,
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and sprinkle with cinnamon.

Bake at 375 degrees until peaches are tender, about 30 minutes.
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Serve nice and warm
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Recipe

  • Per serving:
  • 1 fresh peach
  • 1 teaspoon unsalted butter, divided
  • 2 to 4 teaspoons brown sugar, divided
  • ground cinnamon, to taste
  • cut the peaches in half and remove pit. Place the peaches in a baking dish, skin side down.
  • Place 1/2 teaspoon butter in the hollow of each peach,
  • top each peach half with 2 teaspoons brown sugar,
  • and sprinkle with cinnamon.
  • Bake at 375 degrees until peaches are tender, about 30 minutes.
  • Serve nice and warm

Brown Sugar Pork Chops

Got the recipe from here

2 tablespoons and 2 teaspoons brown sugar, firmly packed
2 tablespoons and 2 teaspoons apple juice
1 tablespoon and 1 teaspoon vegetable oil
1 teaspoon soy sauce
1/8 teaspoon ground ginger
salt and pepper to taste
3/4 teaspoon cornstarch
2 tablespoons and 2 teaspoons water
2 pork chops, (I used bone in)
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Preheat oven to broil

In a small saucepan, combine brown sugar,
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apple juice,
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oil, soy sauce,
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ginger,
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salt , and pepper. Bring to boil. Combine water and cornstarch in small bowl,
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and whisk into brown sugar mixture. Stir until thick.

Season the Pork Chops with salt and pepper
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and brush the brown sugar mixture on the tops of the chops
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place the chops in a cast iron skillet and place in the oven and broil for about 5 minutes

Then flip the chops and brush the other side with with the brown sugar mixture
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and broil for 5 minutes, then flip and brush more sauce on the other side and broil for another 5 minutes
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then flip again and brush the other side with the brown sugar mixture. At this point the chops should be cooked all the way through. The internal temp should be 145.

I took mine out and brushed them with remaining brown sugar mixture
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I let my chops rest for a few then served them up
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Dinner is served
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Recipe

  • 2 tablespoons and 2 teaspoons brown sugar, firmly packed
  • 2 tablespoons and 2 teaspoons apple juice
  • 1 tablespoon and 1 teaspoon vegetable oil
  • 1 teaspoon soy sauce
  • 1/8 teaspoon ground ginger
  • salt and pepper to taste
  • 3/4 teaspoon cornstarch
  • 2 tablespoons and 2 teaspoons water
  • 2 pork chops, (I used bone in)
  • Preheat oven to broil
  • In a small saucepan, combine brown sugar, apple juice, oil, soy sauce, ginger, salt , and pepper.
  • Bring to boil. Combine water and cornstarch in small bowl, and whisk into brown sugar mixture. Stir until thick.
  • Season the Pork Chops with salt and pepper and brush the brown sugar mixture on the tops of the chops
  • place the chops in a cast iron skillet and place in the oven and broil for about 5 minutes
  • Then flip the chops and brush the other side with with the brown sugar mixture and broil for 5 minutes, then flip and brush more sauce on the other side and broil for another 5 minutes
  • then flip again and brush the other side with the brown sugar mixture. At this point the chops should be cooked all the way through. The internal temp should be 145.
  • I took mine out and brushed them with remaining brown sugar mixture
  • I let my chops rest for a few then served them up

Giant Chocolate Chip Cookie

Recipe from here

1 cup butter, softened
3/4 cup white sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups semisweet chocolate chips
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In stand mixer, beat butter,
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granulated sugar,
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brown sugar,
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and vanilla
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until light and fluffy. Add eggs,
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one at a time, beating well.
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Gradually add flour,
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salt, and baking soda, beating until well blended.
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Stir in chocolate chips
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In the recipe is says: Spread in greased 14 inch round pizza pan.

I don’t have a pizza round…so I got creative…

I put the dough in a big ball and placed it on a baking sheet. Then I took the rim or the outside of a springform pan, (the kind you use for a cheesecake).

I put that on the pan, so when the cookie baked it would spread out and the rim of the other pan would make the cookie round:

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Bake at 375 degrees for 20-25 minutes is what the recipe calls for. My cookie took about an hour to bake. So just bake it for 25 minutes and then check it and insert a toothpick in to test for doneness and if it comes out clean you are good to go.

See the springform pan worked
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Cool cookie in pan on a cooling rack. Decorate as desired. (I made this cookie for my husband’s bosses daughter for her birthday)

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Recipe again:

  • 1 cup butter, softened
  • 3/4 cup white sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups semisweet chocolate chips

 

  • In stand mixer, beat butter, granulated sugar, brown sugar, and vanilla until light and fluffy.
  • Add eggs,one at a time, beating well.
  • Gradually add flour, salt, and baking soda, beating until well blended.
  • Stir in chocolate chips
  • In the recipe is says: Spread in greased 14 inch round pizza pan.
  • I don’t have a pizza round…so I got creative…
  • I put the dough in a big ball and placed it on a baking sheet. Then I took the rim or the outside of a spring form pan, (the kind you use for a cheesecake).
  • I put that on the pan, so when the cookie baked it would spread out and the rim of the other pan would make the cookie round:
  • Bake at 375 degrees for 20-25 minutes is what the recipe calls for. My cookie took about an hour to bake. So just bake it for 25 minutes and then check it and insert a toothpick in to test for doneness and if it comes out clean you are good to go.
  • Cool cookie in pan on a cooling rack. Decorate as desired.

Glazed Doughnut Muffins

I think these should be called spiced muffins…to me they do not taste like a glazed doughnut…but more like a spice muffin…

Recipe

For the Batter
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
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1/4 teaspoon baking soda
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3/4 to 1 ¼ teaspoons ground nutmeg, to taste (I used ¾)
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
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1 cup milk
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For the Glaze
3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water
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1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.

2) In a medium-sized mixing bowl, cream together the butter,
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vegetable oil, and sugars
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till smooth.

3) Add the eggs,
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beating to combine.
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4) Stir in the baking powder, baking soda, nutmeg, cinnamon,
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salt, and vanilla.
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5) Stir the flour
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into the butter mixture alternately with the milk,
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beginning and ending with the flour and making sure everything is thoroughly combined.

6) Spoon the batter evenly into the prepared pan, filling the cups nearly full.
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7) Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
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8.) In a medium bowl, prepare the glaze by mixing together the melted butter,
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confectioners’ sugar,
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vanilla
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and water. Whisk until smooth.

9.) When muffins have cooled slightly, dip the muffin crown into the glaze
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and allow the glaze to harden.
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At this point, you can leave them as is or go for the double dip. I glazed my muffins twice.
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10.) Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.
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Here is that recipe for you again:
For the Batter
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 to 1 ¼ teaspoons ground nutmeg, to taste (I used ¾)
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

For the Glaze
3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water

1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.

2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.

3) Add the eggs, beating to combine.

4) Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla.
5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

6) Spoon the batter evenly into the prepared pan, filling the cups nearly full.

7) Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.

8.) In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.

9.) When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice.

10.) Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.

Pulled Pork Sandwich with Homemade Bar B Que Sauce

Recipe

For Pork

1 8-10 lb Boston butt roast
2 tbsp. creole seasonings
2 tbsp. garlic powder
2 tbsp. onion powder
2 tbsp. chili powder
2 tbsp. black pepper
2 tbsp. paprika
1 tbsp. mustard powder
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1/2 c. brown sugar
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Mix all seasonings together.
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Rinse roast and pat dry, sprinkle half the seasonings on the roast.
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Marinate overnight if possible. Smoke roast at 220 degrees for 8 hours. Allow to cook and shred. (we have a smoker but we didn’t use it this time, I just placed the pork in the oven and cooked at 225 for a few hours (covered) then turned the heat up to 350 (uncovered) and cooked it the rest of the way until the internal temp was 160 degrees

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For the Sauce:

2 c. ketchup
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1 c. water
1/4 c. apple cider vinegar
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8 tbsp. brown sugar
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1/2 tbsp. black pepper
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1/2 tbsp. dry mustard
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2 tsp. creole seasonings
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1 tsp. garlic powder
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1 tsp. onion powder
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1 tbsp. molasses
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1/2 tbsp. lemon juice
1/2 tbsp. Worcestershire sauce
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Mix well in a medium pot,
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bring to boil, reduce heat and simmer for about 15 minutes, stirring occasionally.

To Assemble Sandwich:

Toast bun with a little butter,
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pull pork with your hands or forks,
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toss in sauce and stack it!

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I made slaw for my pulled pork and this is the recipe

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and there you go!

Blueberry Doughnut Muffins

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I saw these online and HAD to make them! They just looked and sounded SO amazing to me!!

Let me just tell you that my co workers are some lucky people! They get treats from me (like these) alllll the time!

Recipe

zest of 2 lemons
1/2 cup granulated sugar
1/3 cup brown sugar
1/4 cup unsalted butter, softened
1/4 cup vegetable oil
2 large eggs
1 teaspoon pure vanilla extract
2 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 cup milk
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1 1/3 cup fresh blueberries
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For the Glaze

3 tablespoons unsalted butter; melted
1 cup confectioners’ sugar; sifted
1/2 teaspoon pure vanilla extract
1 tablespoon freshly squeezed lemon juice
1 tablespoon warm water
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1. Preheat the oven to 425°F. Lightly grease a standard muffin tin, or line with 12 paper muffin cups.

2. In a medium bowl, combine the lemon zest

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and sugars. Use your fingertips to incorporate the zest into the sugars until it is moist and fragrant.
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3. In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric mixer, cream together the butter,
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vegetable oil,
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and sugars
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until smooth.
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Add the eggs
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and vanilla,
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beating to combine.
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4. In a medium bowl, combine the flour,
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baking powder,
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baking soda
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and salt.
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Stir the flour mixture into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
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Fold in the blueberries.
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5. Spoon the batter evenly into the prepared pan, filling the cups nearly full.
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6. Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
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7. In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar,
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vanilla, lemon juice and water. Whisk until smooth.

8. When muffins have cooled slightly, dip the muffin crown into the glaze
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and allow the glaze to harden.
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At this point, you can leave them as is or go for the double dip. I glazed my muffins twice.

9. Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.

Notes:

If you prefer a little more intense kick of lemon, feel free to substitute more lemon juice for the water in the recipe for the glaze.

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here is that recipe again:

zest of 2 lemons
1/2 cup granulated sugar
1/3 cup brown sugar
1/4 cup unsalted butter, softened
1/4 cup vegetable oil
2 large eggs
1 teaspoon pure vanilla extract
2 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 cup milk
1 1/3 cup fresh blueberries

For the Glaze

3 tablespoons unsalted butter; melted
1 cup confectioners’ sugar; sifted
1/2 teaspoon pure vanilla extract
1 tablespoon freshly squeezed lemon juice
1 tablespoon warm water

1. Preheat the oven to 425°F. Lightly grease a standard muffin tin, or line with 12 paper muffin cups.

2. In a medium bowl, combine the lemon zest and sugars. Use your fingertips to incorporate the zest into the sugars until it is moist and fragrant.

3. In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric mixer, cream together the butter, vegetable oil, and sugars until smooth. Add the eggs and vanilla, beating to combine.

4. In a medium bowl, combine the flour, baking powder, baking soda and salt. Stir the flour mixture into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. Fold in the blueberries.

5. Spoon the batter evenly into the prepared pan, filling the cups nearly full.

6. Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.

7. In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla, lemon juice and water. Whisk until smooth.

8. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice.

9. Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.

Notes:

If you prefer a little more intense kick of lemon, feel free to substitute more lemon juice for the water in the recipe for the glaze.

Easy Meatloaf

Recipe

1 1/2 pounds ground beef
1 egg
1 onion, chopped
1 cup milk
1 cup dried bread crumbs
salt and pepper to taste
2 tablespoons brown sugar
2 tablespoons prepared mustard
1/3 cup ketchup
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1.Preheat oven to 350 degrees F (175 degrees C).
2.In a large bowl, combine the beef, egg,
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onion,
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milk
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and bread OR cracker crumbs.
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Season with salt and pepper to taste
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I had Normy dive in and mix everything and get all messy!
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and place in a lightly greased 5×9 inch loaf pan, OR form into a loaf and place in a lightly greased 9×13 inch baking dish.
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3.In a separate small bowl, combine the brown sugar, mustard and ketchup.
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Mix well and pour over the meatloaf.
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4.Bake at 350 degrees F (175 degrees C) for 1 hour.

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