Blueberry Muffins

Two reasons for the following muffins:

1. The organic blueberries at the farmers market looked beautiful and my boys have been nagging me for blueberry muffins.

2. I went to visit my Dad in NJ and he l. o. v. e. s. my muffins and breads. These make his comfort food list.

I had a ton of blueberries so I made muffins for the boys, which didn't last more than 24 hours, and I made a blueberry "bread" for my dad because it was easier to transport a loaf rather than muffins. Luckily, I snapped a few photos of the muffins before we left (and before the bottomless pit brothers ate them).

While I was in New Jersey I took my boys to NYC for a walk about town, so to speak. We didn't do anything special, just wondered around and ate really yummy hot dogs from Gray's Papaya and really yummy pizza at Bleeker Street Pizza. I also managed to browse (and drool) through Murray's Cheese...absolutely heavenly!

Having spent 4 days indulging in all my favorite New Jersey and New York comfort foods it is appropriate that I share the blueberry muffins for they are also on my list of comfort food.

Blueberry Muffins (Actually, you can use this basic recipe for any fruit and/or nut.)



• 1/2 cup unsalted butter, room temperature, plus more for pan


• 2 cups all-purpose flour, plus more for pan


• 1 1/2 teaspoons baking powder


• 1/2 teaspoon baking soda


• 1/2 teaspoon salt


• 2 cups fresh blueberries


• 1 cup plus 3 tablespoons sugar


• 2 large eggs
  
• 2 teaspoons pure vanilla extract
  
• 1/2 cup milk

Preheat oven to 350 degrees

Butter a large 6-muffin pan; set aside.

In a bowl, whisk together flour, baking powder, baking soda and salt.

In another bowl toss blueberries in 3 tablespoons sugar until coated.

In the bowl of an electric mixer fitted with the paddle attachment beat butter and 1 cup sugar on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until combined. Mix in vanilla.

With the mixer on low speed, add reserved flour mixture, beating until just combined.

Add milk, beating until just combined.

Fold in the blueberries. Divide batter evenly among the prepared muffin cups. (If you'd like, sprinkle Demerara sugar on the tops.)

Bake, rotating pan halfway though, until muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 minutes.

For All You Lemonheads: Lemon Cheesecake

As stated in the last post: Sometimes you get what you need, not what you want. Well, in this case I got what I wanted and that was a lemon cheesecake. Cheesecake can be such a heavy dessert, but when lemon is added it becomes light and summery. The gingersnap cookie crust spices things up nicely.

This recipe is adapted from Martha Stewart’s Baking Handbook:

•6 tablespoons unsalted butter, room temperature (only if using pre-made cookies), plus more for pans
•1 package gingersnaps (crisp) or your own recipe for gingersnap cookies (Two sets of directions follow Step 1-3 depending on whether or not you use pre-made cookies or your own dough.)
•2 1/4 cups sugar
•3 pounds (six 8-ounce packages) cream cheese, room temperature
•1/2 cup all-purpose flour
•1 cup sour cream, room temperature
•1 1/2 teaspoons pure lemon extract (or juice of two lemons, strained)
•5 large eggs

1.Preheat oven to 350 degrees. Butter the sides of a 10-inch spring form pan. Wrap exterior of pan (including base) in a double layer of foil. Melt 6 tablespoons butter in a small saucepan over medium heat. Place crushed wafer cookies in a large bowl. Pour melted butter over cookie mixture and mix until evenly moistened. Press mixture evenly into the bottom of the prepared pan.

2.Place pan on a baking sheet. Bake until crust is set, 10 to 12 minutes. Transfer pan to a wire rack to cool completely.

3.If using your own cookie dough: Press the dough into the bottom of the pan in an even layer. Freeze for at least 15 minutes.

4.In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed. In a large bowl, whisk together remaining 2 1/4 cups sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and lemon; mix until smooth. Add eggs, one at a time, beating until just combined; do not over mix.

5.Pour cream cheese filling into prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of spring form pan. Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with door slightly ajar, 1 hour. Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.

Lemon Curd Update:

· 8 large egg yolks
· Finely grated zest of 2 lemons
· 1/2 cup plus 2 tablespoons freshly squeezed lemon juice (about 3 lemons)
· 1 cup sugar
· 1/8 teaspoon salt
· 1 1/4 sticks (10 tablespoons) unsalted butter, cold, cut into pieces

1. In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended.
2. Stirring constantly until the mixture becomes thick (about 10 minutes).
3. Remove from heat and immediately pour through a fine strainer to remove any lumps.
4. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool.
5. Cover immediately with plastic wrap and refrigerate for a week.

Sometimes You Get What You Need, Not What You Want

This is the last blog post sans food. I promise a yummy lemon curd cheesecake with gingersnap crust for my next post. I'm back to normal and here is why: I left the University Cafe.

Reasons: (a) They asked me to work for about 4 hours a day. Long and short of it, they wanted me to do all the baking: pastries, cakes, pies, cheesecakes, etc. Not happening in 4 hours a day. (b) They really emphasized cheesecakes and yet no spring form pans! The kitchen supported the line. (c) Not enough money for what they wanted out of me.

So, instead of fretting about it and, as my husband says, throwing good after bad, I decided to leave the University Cafe. I wish them the best of luck and will go in on Saturday mornings for a Cafe Americano.

In that one week I did a lot of soul searching. I was able to rethink some decisions and, suffice to say, I've chosen to walk a different path, but still ending at the same goal. You know what? It feels amazingly peaceful, which comes as a surprise to me. As the Rolling Stones so wisely sing: sometimes you get what you want and not what you need.

Check back in a day or two for the cheesecake... It is going to be yummy!

This Crazy Little Life of Mine

The title of the post sounds like a song title. But, my life is just a tad crazy of late, starting with the whole moving process back in the beginning of April.

We are moved in, not exactly settled, but about 95% there. I've been busy getting the house together, registering the boys for school, which is a first! There are a lot of changes and challenges with my husband working 5 hours away in North Carolina.

I've also started working outside the home for the first time in many years. There is a new cafe in Fredericksburg. It is called University Cafe. Check out the site. I was hired to do the baking: desserts (cakes, pies, etc) and breakfast items, such as muffins.

The kitchen manager had other ideas. He thought I should make the pizza dough, too. Not only make it, but grill it, which does make a unique crust. Now, if I was hired to work 8 hours a day this might be possible. I was only hired to come in for about 4 hours a day, in the wee hours of the morning, to bake while it was quiet and I had the run of the small kitchen. However, the first three days on the job have been consumed by pizza dough.

Did I mention that I suck at making pizza dough?! Well, not the dough, but the "tossing" part. I guess I could get better with time, but truly, it takes forever...make the dough, portion it out, roll it into balls, toss it, grill it, cool, stack and wrap for later use. The recipe they use makes about 45 rounds. It took a lot of time out of my 4 hours. By the time I was done with the pizza dough the rest of the crew is in and it is much to crowded to bake.

Finally, today, I spoke with the GM and I'm off the pizza dough hook!! (No pun intended.) Tomorrow I can go in and focus on the desserts and morning items...Yay! What am I making? Two cheesecakes, two cakes and two pies. I'll probably have make muffins and cookies, too. Ah, now that is what I'm talking about! A good way to spend 4 hours:)