Wednesday, November 18, 2009

Here's a recipe that will put your homemade vanilla to good use.

Vanilla Muffins

4 cups flour
2 cups sugar
1 Tablespoon + 2 teaspoons baking powder
1 teaspoon salt
2 cups milk
2 eggs
1 Tablespoon vanilla extract (I may do a little bit more next time)
8 Tablespoons butter, melted

Mix dry.
Combine and whisk wet.
Add wet to dry.
I sprinkled the tops with maple sugar - not necessary but quite good.
Bake at 400 for 20 minutes.
Makes about 2 dozen muffins, or 10 giant-Jon-sized muffins.
365 photos in 365 days. Done.

Saturday, November 14, 2009

Shortly after my 17th birthday I met Jon.

Shortly less than 17 years ago I met Dagny.

Time flies when you're having fun.

Wednesday, November 11, 2009

When's the last time you blew bubbles in your cup?

Roasted Red Pepper Hummus
(aka The Best Hummus Jon's Ever Had)

2 large cloves garlic
1 can chickpeas, drained
1/3 cup tahini
1/3 cup lemon juice
1/2-3/4 cup roasted red peppers (If you're using peppers in a jar, 1 of the bigger jars, drained, will do)

The recipe I found was all about the food processor, but here's how you do it by hand:

Mush the chickpeas with a fork til smooth.
Mince garlic and peppers and add to chickpeas.
Add tahini and lemon juice.
Season with salt and pepper to taste.

Monday, November 02, 2009

I haven't actually tasted these yet, but Jon (who may come to regret telling me he wanted giant muffins when he sees how many different kinds I want to try making) says they're good.

Jam Muffins

1/4 cup jam
1 1/2 cups all purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup plain yogurt
1/4 cup vegetable oil
1 egg
1 teaspoon vanilla (You're all making your own now, right? Seriously - try it.)

Heat oven to 400.
Grease muffin tins.
Whisk the jam til smooth and set aside.

Mix dry ingredients.
Mix wet ingredients.
Add wet to dry and stir until batter is just blended.

Fill muffin cups halfway.
Make a shallow well in the center of each with a spoon.
Fill with a rounded teaspoon of jam.
Cover with remaining batter.

Bake 12 minutes.

If you'd like, dust the tops with confectioners' sugar.