It’s January hibernating time and boy have I been hibernating. I find I save a lot more money during the winter because I rarely leave my house. I like to be warm and cozy and my bed fulfills both of these. Last week I was sitting reserve and waiting to be called when I got this craving for Blueberry Muffins.
I changed the recipe a bit, but I got the recipe from King Flour.
Time: 30 minutes // Makes: 12 Muffins
- 1/2 Cup (8 tablespoons) of room temperature butter
- 1 cup sugar
- 2 teaspoons baking powder
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups unbleached flour
- 1/2 cup of milk
- 2 1/2 cups of blueberries
- (the recipe calls for 1/4 cup of sugar for the topping but I did not add sugar to mine)
- 12 cup muffin tin
- Pre-heat oven to 375 degrees
- Line muffin tin with paper
- Beat together butter and sugar until well combined (I used a handheld mixer))
- Add the eggs one at a time (I used a handheld mixer) until light and fluffy and then add the next egg
- Mix milk and vanilla together in a separate bowl
- Mix flour and salt together in a separate bowl
- Sift baking powder into flour and salt mixture
- Add flour and milk alternatively to the butter, eggs and sugar combination stirring until fully mixed
- Mash 1/2 cup of berries
- Add mashed berries and whole full berries to the batter
- Scoop the batter into muffin tin (only filling 1/4 cup)
- Bake for 30 minutes – or wait until golden brown and toothpick comes out clean from the center of the muffin
- Remove muffins from the oven and move them to rack to cool
Here’s a picture of the muffins I baked last weekend. Please let me know if you try them out and if you have any suggestions or changes!
It’s almost Christmas! Happy Christmas Eve. As the year begins to a close I’m reminiscing on my favorite things and these are my two favorite recipes we make every Christmas that I always enjoy.
Before my grandmother passed away, she always baked Jan Hagel Cookies. I was curious of the origin of the cookies and I looked them on. They are Dutch holiday cookies that are essentially their version of Christmas sugar cookies. For a while we were using online recipes to make them, but they weren’t as good as my grandmother’s version and then we found her original recipe. I’m posting the recipe online so that you may try them, but also in case we misplace it again, we have it forever on the internet.
- 1 cup butter, softened
- 1 egg yoke
- 1/2 tsp. cinnamon
- 1/2 cup of slivered almonds
- 1 cup sugar
- 2 cups all purpose flour
- 1 egg white (slightly beaten)
- Mix butter, sugar and egg yoke together
- In a seperate bowl, add flour and cinnamon together and sift so they are mixed together
- Add all together and mix until throughly mixe
- Place wax paper on 2 cookie sheets
- Divide the dough in half onto the cookie sheets
- Place the palm of your hand onto the dough and flatten out to the end of the cookie sheets – the dough should be very thin.
- Spread egg white on top of the dough (this is what makes the slivered almonds stick to the dough)
- Place slivered almonds on top of the dough
- Bake at 300 degrees F for 1/2 hour
- Check to make sure cookies are crisp and fully baked. Add more time if necessary
- Once you pull them out of the oven, cut them right away. Jan Hagels are rectangular cookies.
- Let cool and then enjoy!
Another recipe that we always make are Molasses cookies. I love these cookies and I eat a lot of them that it’s probably really unhealthy. This recipe requires a lot of time so make sure you plan ahead because the dough needs to set for 3 hours until you can bake it.
- 9 oz. (2 cupes) all purpose flour
- 2 tsp. baking soda
- 1 1/4 tsp. groud ginger
- 1 tsp. ground cinnamon
- 1/2 tsp. ground clover
- 1/2 tsp. table salt
- 1/4 lb. (1/2 cup) unsaled butter, softened
- 1 cup packed dark brown sugar
- 2 tbs. vegetable oil
- 1/3 cup molasses
- 1 large egg
- Granulated sugar for rolling
- Remember you need to let the dough set for 3 hours before baking
- In a medium bowl sift together flour, baking soda, ginger, cinnamon, cloves and salt
- In an electric mixer, beat together butter and brown sugar until light and fluffy
- Add oil into the blender
- Scrape the bowl
- Add the egg and beat until blender
- Stir in the flour mixture until well combined
- Wrap the dough in plastic and chill until firm (around 3 hours)
- Heat oven 375 degrees F
- Lightly great baking sehats
- Measure the dough into tablespoon-size pieces and roll between your palms to form 1-inch balls
- Roll the balls in the granulate sugar to coat
- Place the balls on the baking sheet 2 inches apart
- Bake until center surface of the cookies is barely dry (9 to 10 minutes)
- Let them cool for 5 minutes
Hope you get to try these recipes out and if you do, please let me know if you enjoyed them!