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Bringing Home the Bakin'

bake my cake and eat it, too

Monthly Archives: August 2010

I’m getting my wisdom teeth removed tomorrow (er, today…), and to try to keep myself distracted, and awake (so that I can sleep in before the 2:30 surgery), I thought it would be a good idea to bake.  I had my eye on the caramel cake in Food and Wine Magazine’s most recent issue… I NEEDED to see if it really was the best, as per their claim.  As always, the cake started out wonderfully.  I had all of my ingredients lined up, right alongside the best of intentions.  As to be expected, following in the footsteps of my other endeavors in cake baking, things started to go haywire.  I must have taken a wrong turn somewhere between the caramelized sugar, and the addition of heavy cream while making the icing, because all of a sudden my caramel “icing” totally lost it’s golden hue, and turned into a thickened, pasty brown pile of mush.  As sad as I was to see the frosting go bad, I was equally as determined to make the cake work — this was my biggest mistake.  Since the cake layers turned out as hoped, I could have made a different frosting to save the dessert, but no such luck.  I insisted on piling the icing all. over. the. cake.  Needless to say, when all was said and done, I wound up with a thick stack of pancakes, drenched in syrup (or so it appeared….).  Better luck next time?



Muffins aren’t really my thing.  Or so I thought, until my cousin Laura introduced me to this recipe, which she actually devised herself, by combining three of her favorite recipes.

This is a muffin I could definitely go for, filled with succulent blueberries, and subtly fragranced with lemon.  Everyone has loved them so far.

Laura’s Lemon Blueberry Muffins

  • 1/2 cup (1 stick) unsalted butter, melted and cooled, plus more for the pan
  • 2 cups all-purpose flour, plus more for the blueberries
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 2 cups fresh blueberries
  • 1 1/4 cups sugar
  • 2 extra large eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 cup milk
  • 2 tsp lemon zest
    1. Preheat oven to 375 degrees. Line standard muffin pan with cups (or butter and flour) and butter the TOP (between the cups).
    2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
    3. In a separate bowl, toss blueberries with about 1 1/2 teaspoons flour to lightly coat.
    4. Set aside the flour mixture and the blueberries.
    5. Combine melted butter, vanilla, milk, beaten eggs and lemon zest.
    6. Pour wet ingredients into dry. Do not overmix.
    7. Using a rubber spatula, fold in the blueberries. Divide batter evenly among the prepared muffin cups using an ice cream scoop.
    8. 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. Transfer pan to a wire rack to cool 10 minutes. Turn muffins on their sides in their cups, and let cool. Serve warm or at room temperature.

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