French Dip Jamie Style

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you will need:

Roast beast (beef) from the deli or stuff that is pre-packaged – I used Oscar Mayer Slow Roasted Roast Beef  (depending on how much meat you want on your sandwich, and how many people you are feeding will depend on how much you will need, I like a LOT of meat so I bought two packages)

hoagie roll or sandwich bread

Butter

provolone cheese

mayonnaise (optional)

Au jus

So I started by heating a cast iron skillet to medium heat and added in about 2 tbsp of butter,
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let the butter melt completely and make sure the whole bottom of the pan is coated in butter
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While it melts cut two of the hoagie or sandwich bread in half and once the butter has melted toast the inside part of the bread
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and get it nice and toasted! (this works best with cast iron skillet) should take about 3-5 minutes each slice of bread.

Then take the bread and place it on a plate
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Buttery toasted, GOODNESS!
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Then for the Au jus I just used Better Than Bouillon Beef Base.

(Source)

I used a small sauce pan and filled it with water and added a tbsp of the better than bouillon, you can add more or less. Be careful adding too much because it can be salty, then warm on the stove and stir occasionally.

To assemble your Jamie French dip:
Take the bread you toasted and smear some may-o on both slices (I love mayo)
then add one slice of provolone cheese, I cute it in half
then add the roast beast (beef)
Normy dipped his roast beef in the au jus and then put it on his sandwich
Then top with the other half of bread and cut sandwich in half and serve with a little bowl/cup of the au jus

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Something about the toasted bread with the butter and the may-o and cheese, and meat and au jus, it just goes really well together!

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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.

Goulash

I got the inspiration for this recipe from here…But I did a few things differently to make it my own

2 pounds lean ground beef
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1 pound hot ground Italian Sausage
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1 large onion, chopped
1 large green bell pepper, chopped
3 cups water
1 (29-ounce) can tomato sauce
2 (15-ounce) cans fire roasted, diced tomatoes
3 cloves garlic, minced
2 tablespoons Italian seasoning
3 bay leaves
3 tablespoons soy sauce
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt
2 cups dried elbow macaroni (I did whole grain)
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Mix ingredients together and store in an airtight container for up to 6 months.

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In a Dutch oven, saute the ground beef and ground Italian sausage over medium-high heat,
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until no pink remains. Break up meat while sauteing; spoon off any grease. (I drained mine in a colander)
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Add the onions, and green bell pepper to the pot and saute
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until they are tender about 5 minutes.
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then add in the garlic,
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cook that for a few minutes

Add 3 cups water, along with the tomato sauce,
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add in fire roasted tomatoes,
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Italian seasoning, bay leaves,
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soy sauce,
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House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 20 to 25 minutes.

Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 20 minutes. Turn off the heat, remove the bay leaves and allow the mixture to sit about 30 minutes more before serving.
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Strawberry-Almond Cream Tart

Recipe

Crust:
36 honey graham crackers (about 9 sheets)
2 tablespoons sugar
2 tablespoons butter, melted
4 teaspoons water
Cooking spray

Filling:
2/3 cup light cream cheese (I was trying to make this healthy as I could and I used vanilla yogurt instead)
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1/4 cup sugar (again trying to be healthy, used honey for this part)
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

Topping:
6 cups small fresh strawberries, divided
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2/3 cup sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
2 tablespoons sliced almonds, toasted
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Preheat oven to 350°.

To prepare crust, place crackers in a food processor;
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process until crumbly.
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Add 2 tablespoons sugar,
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butter,
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and water;
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pulse just until moist.
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Place mixture in a 9-inch round removable-bottom tart pan coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch.
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Bake at 350° for 10 minutes or until lightly browned. Cool completely on a wire rack.

To prepare filling, combine cream cheese, (I did yogurt) 1/4 cup sugar (I did honey)
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and extracts
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in a medium bowl;
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stir until smooth. Spread mixture evenly over bottom of tart shell.
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To prepare topping, place 2 cups strawberries
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in food processor;
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process until pureed.
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Combine strawberry puree, 2/3 cup sugar,
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and cornstarch in a small saucepan
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over medium heat, stirring with a whisk.
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Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute. Remove glaze from heat, and cool to room temperature, stirring occasionally.

Combine 4 cups strawberries and juice; toss to coat. Arrange berries, bottoms up, in a circular pattern over filling. Spoon half of glaze evenly over berries (reserve remaining glaze for another use). Sprinkle nuts around edge. Cover and chill 3 hours.

Note: You can use either an 8 x 12-inch rectangular pan or a 9-inch round tart pan. The recipe also works with a 9-inch springform pan and a 10-inch pie plate

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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!

Bacon-Cheddar Cauliflower Chowder

Oh man! I haven’t had bacon since Christmas! Crazy huh?! What is wrong with me!? HA! Just trying to eat healthier these days so I cut it out of my diet for a bit. But I have missed it and decided I needed to have some! Oh man I have missed it!!!

Recipe

Ingredients*:
8 slices center-cut bacon, chopped (half used for garnish) (I did 1 pound I LOVE bacon and I wanted extra)
1/2 small onion, chopped OR 1 teaspoon onion powder
1 celery stalk, chopped
2 garlic cloves, minced
salt & pepper
4 cups shredded or grated cauliflower (1/2 large head)
2 Tablespoons water
2 Tablespoons flour
2 cups chicken broth, divided
2 cups 2% milk
3-4 dashes hot sauce (or more or less)
2-1/2 cups (12oz) shredded sharp cheddar cheese, divided (half used for garnish)
2 green onions, chopped (optional)
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1.Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside.
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2.Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate then remove all but 1 Tablespoon drippings from the pot. Add chopped onion (if using,) celery,
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and garlic to the pot
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then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.
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3.Add cauliflower
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and onion powder (if using) to the pot then stir to combine. Add water
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then place a lid on top
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and steam cauliflower until tender, stirring a couple times, about 5-7 minutes. Add remaining chicken broth
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and milk
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then turn up heat and bring to a boil.

at this point I blended my soup with my handy dandy hand blender to make it smooth
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4.Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until chowder has thickened. Turn off heat then stir in 2 cups cheddar cheese until smooth,
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then stir in half the cooked bacon. Taste and adjust salt, pepper, and/or hot sauce if necessary. Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired.
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*Use a food processor’s chopping and grating blades to make prepping veggies and cheese a breeze!

Here is that recipe for you again:

8 slices center-cut bacon, chopped (half used for garnish)
1/2 small onion, chopped OR 1 teaspoon onion powder
1 celery stalk, chopped
2 garlic cloves, minced
salt & pepper
4 cups shredded or grated cauliflower (1/2 large head)
2 Tablespoons water
2 Tablespoons flour
2 cups chicken broth, divided
2 cups 2% milk
3-4 dashes hot sauce (or more or less)
2-1/2 cups (12oz) shredded sharp cheddar cheese, divided (half used for garnish)
2 green onions, chopped (optional)

1.Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside.

2.Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate then remove all but 1 Tablespoon drippings from the pot. Add chopped onion (if using,) celery, and garlic to the pot then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.

3.Add cauliflower and onion powder (if using) to the pot then stir to combine. Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes. Add remaining chicken broth and milk then turn up heat and bring to a boil.

4.Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until chowder has thickened. Turn off heat then stir in 2 cups cheddar cheese until smooth, then stir in half the cooked bacon. Taste and adjust salt, pepper, and/or hot sauce if necessary. Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired.

*Use a food processor’s chopping and grating blades to make prepping veggies and cheese a breeze!

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.