Happy Thanksgiving weekend American friends!
Here in Canada, we celebrate our Thanksgiving in October, but Canada has in the last few years started tagging along with “Black Friday” and all the sales that go along with it - so, for me, it’s a time to NOT go out because I’m not a big fan of crazed deal hunters! Don’t get me wrong, I am a deal hunter, and I am generally crazed, but I am a quiet deal hunter. For instance, if I see a shelf with a bunch of fantastic items and they are on clearance, I will silently use my arm to make one grand gesture of sweeping all of said item into my cart, and walking away. Pleased as punch.
Well, that was all pretty random.
Let’s talk about today’s recipe! I found it this summer while cooking at Pleasant Bay Camp. Someone had purchased an ungodly amount of frozen blueberries for us to use, and I needed the freezer space, so got looking for a blueberry muffin recipe that was basic, used simple ingredients, and came out looking like a million bucks.
This recipe from Chef Savvy hit on all those points!
The campers gobbled them up, the staff stole them from the kitchen when I wasn’t looking, AND I got to use up some expiring milk to make up the first batch!
The recipe calls for sour cream, but we had an over-order of milk at camp, and it was expiring faster than we could make the campers and staff drink it! It is very common to use souring milk in recipes. A lot of recipes – mine included! – call for sour milk (or buttermilk), so don’t think “bleh! Using sour milk?!? Gross!”. It’s normal, it’s economical, and it creates a softer, fluffier baked good!
Some people do say not to use actual souring milk for recipes, but that strange, sour milk taste that is unpleasant if you were to drink it strait changes, and the only taste that remains is a oh-so-slight tangy flavour that really compliments sweet baked goods. I pinky-swear promise it DOES NOT taste like sour milk!
Anyway, all that being said, when I didn’t have actual souring milk, I made my own buttermilk by adding some vinegar or lemon juice to fresh milk (about 1 teaspoon to 1/4 Cup), stir, and allow to sit until it’s curdled.
As for the streusel top, I hate when super moist muffins get sticky on the top after they’ve cooled and sat. It’s better than a gross, dry muffin, but still. So, when I first looked up the recipe, I looked up “streusel topped blueberry muffins”, knowing that A: streusel is freakin’ delicious, and B: it would keep the tops from becoming sticky.
So, without further adieu, and sorry for blabbing on, here’s the recipe!
Blueberry Streusel Top Muffins
Adapted from Chef Savvy's "Blueberry Streusel Muffins"
For the Streusel Top:
For the Muffins:
For the Streusel Top:
For the Muffins:
I think these taste amazing if you eat them warm, with some butter and honey!
These lovely little muffins also freeze well, making them great to make ahead for school lunches, or to have on hand to randomly bring to someone who is in need of a pick-me-up!
Ok, well, I’ll see you later this week! On Thursday (the day I set aside for any autism writing I want to share), I’ll be telling you about something that happened last week with my son Caleb. If you’re new here and don’t know him, he’s my 12 ½ year old son with autism. He’s growing into an incredible young man, and last week he was involved in something that ordinarily might not leaving a Mom weeping with joy (several times in one day!), but that’s what was happening to me! I am overwhelmingly proud of him, his classmates, and his school! Stay tuned for that!
Happy Thanksgiving American friends!
It is not Thanksgiving here in Canada, we celebrate back in October! Anywhooo, I hope wherever you are reading this, and whenever it is, that you can stop and find something to be thankful for!
So, I have a few recipes I've been fussing with, and I still love creating my own recipes, but the truth is, I'm often just surfing the web, looking for recipes that'll suit something I have in my mind, but spare me the grief of trial and error!
This is one of those recipes! I had nice, fresh blueberries in the summer, and wanted a simple and strait forward recipe that yielded deee-licious muffins! I also wanted a streusel top because I find that muffins that are just so crazy-delicious moist tend to get sticky on top. It's better than them getting dry on top, but still, I don't like sticky top muffins! And because I'm the kind of person who likes to freeze baked goods for later, if the tops are too moist, they get all icicle-y. Ya know?
Well, anyway, when these came out the first time looking like a million bucks, and then having all the teen staff at the summer camp I was cooking at DEVOUR them, I figured they were a good recipe! And the batches I made at home that friends and neighbours gobbled up confirmed that this recipe was a good one.
So, here it is, adapted oh so slightly from Chef Savvy and her Blueberry Streusel Muffin recipe! The muffins in my photos are (stupidly) shy on streusel! I made a double batch of the muffins when I was going to take the pictures, and didn't make enough topping, but when I realized it, I had already packed ingredients up, and done dishes, and I'm a little anal about cleaning and tidying as I go which can backfire in situations like these! Phew, what a run-on sentence!!! Also, the muffins I made at camp were a lot of "bakery style" with the domed top because the oven there isn't a weeny like my oven at home..... (sigh...)
Anyway, with a lot or a little toping, with the tops perfectly domed or not, these muffins are so good. For realz.
Blueberry Streusel Top Muffins
From "Blueberry Streusel Muffins" from Chef Savvy
For the streusel Topping:
For the Muffins
For the Muffins:
The best way to eat these? Still warm, with some butter and honey. Yum!!!
Well, I wanted to have this posted earlier today. I also had a post ready for yesterday that I never got to actually finish and post. Last week the kids missed school on Friday because we drove to Toronto to see Matilda The Musical (which we had so much fun seeing!), then this week Monday was a snow-day, and Thursday was too - but we drove the kids to school (because we're mean) and because we had a meeting to be at, and also because we wanted to go into the school to be involved in the training for Caleb's new iPad. Again, with the run-on sentences! Then today was a P.A. day!!! So, I mean, this week was all wonky, and I didn't really get all the things done that I wanted to, but, oh well! I'm trying this new thing where I don't beat myself up about every failure, whether real or perceived. It's a hard task, but I think it's important to not be my #1 critic 24/7!!!
I will share next Thursday about my Caleb, my amazing Caleb and something that happened this past week that left me weeping like a sappy, happy Mother numerous times!
For now, just have a wonderful weekend, and I'll see ya next week!
Muffins! Sometimes you just want a good muffin to go with your coffee, am I right? Read that like you're from Brooklyn, it sounds way better.
Anywho, I'm back with a paleo recipe today, a tasty, make-and-freeze kind of deal. I'm not saying you have to freeze them, just that you can, and that makes them a handy little snack you can pull out when you need it.
Let's just get to it!
Sweet Potato Chai Muffins
Adapted from PaleOMG
My favourite way to make and eat these is to freeze them after they have cooled completely, then when I want one I will warm it in the oven and eat it like it's fresh and hot out of the oven. Which it is, sort of....?
Either way, I find that paleo baked goods sometimes have the tendency to be wet (just a hair past moist), and warming it in the oven dries it out perfectly. Not dry as in choke it down dry, but dry as in a nice crunchy top, and a warmed inside. That's all.
I hope everyone had a good weekend! Mine was good, busy, interesting? I can't explain now, but perhaps I will some time!
Anyway, I've still got little miss middle child home today with her chicken pox, and we went for a really nice wintery walk (I pulled her in a sled so she wouldn't get worn out and feel more sick, and I got some serious exercise!). It's the kind of beautiful, mild winter day where the snow if falling silently in big, heavy flakes. So lovely, and a great start to a week!
I hope everyone has a great Monday!
I've got another recipe today featuring zucchini from my neighbours garden! :)
Chocolate zucchini muffins are nothing new, so if you're thinking, "eeewwwwww", you suck, and you've never tried it. You're just guessing it's gross because we treat zucchini as a vegetable, but in reality (botanically) it's fruit. I know. Bonkers. So, what I'm saying is, if you're in doubt, think of this more as a chocolate and (insert another fruits' name here) muffin.
O.k? Let's get to it then!
Double Chocolate Zucchini Muffins
I think I'm not getting enough (or good enough) sleep lately. I usually can sit down at the computer and write away, but a few times over the last few weeks I just sit here....staring.........then, I suddenly I snap out of it, and think, "was I thinking of something important? I can't remember, I'll sit here and think for a minute......"(staring).....I think you get the idea.
So, on that note.........
Good morning one and all.
Does anyone else have blue jays at their house? I have them here in abundance, and I really like to watch them fight over our bird feeders that hang here and there on our porch and in the trees.
They squawk and fight, and dive and make a big show out of getting some seeds. They are noisy, they wake up the whole house, they've knocked down a few of my feeders, but I still really like having them here! They're pretty, and don't we (honestly) excuse more from pretty things? A rose with it's thorns, a bratty but beautiful child, Ikea furniture with it's crazy instructions and sometimes poor quality? You know it's true.
Anywho, onto muffin talk. I made these muffins for a breakfast with family over, and they were well received. My Dad said something like, "Uh huh", when I said, "these are paleo muffins Dad. They don't have any wheat, dairy, or sugar". But, let me tell you, a "uh huh" from my Dad (and the fact that he ate a few muffins...) means they passed some sort of test. :)
I've made them a few times, and even my kids like them. In fact, they enjoyed a few fresh ones as an after school snack yesterday. Nothing like a warm, good-for-you, but comfort food-ish snack to make a kid sit down and talk about their day a little. I did get a "uh huh" from one of my kids when I asked if they had a good day, but I'm starting to think (or hope) that this is just a reaction people have while eating these muffins because they are so delighted and taken by them that all their happy brains can say is, "uh huh"? Maybe?
Well, they are enjoyable, none the less!
Adapted from Lexi's Clean Kitchen
Well, alrighty. I hope this Wednesday is a good one! It really feels more like a Tuesday to me because Monday was the holiday, Tuesday they started school, so my inner calendar is just messed up. No matter, I shall make due.
Making a quiche is always nice, hard boiling an egg is good too (if you don't have anger issues about the peels not coming off very well!....I might....). But when you have 8 beautiful hens who each lay an egg almost every day, you want something different than cooking them up in a pan, and easier than a quiche or hard boiled.
So, I started baking eggs! This is really less of a 'recipe' and more of an idea, but gosh, it's easy. If you trust your muffins tin, don't use any liners. The end result will be a little different (that 'fried egg' type result on the entire outside). If you're like me, and don't trust your muffin tin & no matter how much you grease it, everything sticks, then grab yeerself some fancy Stay Bright muffin cups (I get mine from Dollarama), and get crackin'!
I make extra of these, and stick them in the fridge in an airtight container. Then we'll eat them here and there in a meal, as a snack, or on a salad.
Alrighty, that's it!
Good day to one and all.
I made this lovely coffee cake as part of a brunch when my in-laws came over, and it was such a nice treat, minus the guilt. Grain free, dairy free and sugar free does not mean yucky, and if you're a doubter, this coffee cake will convert you. I promise.
Cinnamon Pecan Coffee Cake
For the Cake
For the Topping
This wonderful cake is really light and fluffy, it's moist and just sweet enough.
Gosh, I'm having a hum-dinger of a time writing some sort of "intro" here......this happens from time to time, and when it does I like to resort to "what would my kids do?"
"Hey, excuse me.....hey...Excuse me.....excuse me....hey, excuse me.....Um, look at my banana bread....." O.k, so none of them would say "look at my 'banana bread', but I hear "look at this (fill-in-the-blank)" all day from my sweet Keziah, so that oughtta do it here! :)
Paleo Banana Bread
I like to let this bread cool, then cut it into slices, wrap up and put into a freezer bag, and stick it in the freezer. Then when I want some, I can just pull out one piece, put it onto a plate (covered with wrap), and let it thaw out (doesn't take too long). I've also taken out one piece from the freezer, stuck it into a plastic container, and packed it into lunches/snacks for myself or the kids as needed. By the time we get to eating it, it's no longer frozen.
Well now, I hope everyone has a good weekend! I plan on baking (obviously!), going out for dinner, and having the in-laws over, so, it'll be a busy and fun weekend!
When we lived in Brantford we used to buy un-pasturized honey from a local beekeeper. One day she randomly gave me a cookbook, the "Ontario Honey Recipe Book", and I went home and tried a few of the recipes right away.
Honey lends an unexpected flavour to foods, and I enjoyed using it. One of my favourite recipes though was this Date Orange Muffin recipe. I hadn't made these in a long time though, but want to try them again, only changing a few things to suit us now. They are gluten free, dairy free, and using half honey, half maple syrup (because my neighbour stopped by with syrup he had made!). The result was fantastic, and these muffins were as good as I remembered.
Date Orange Muffins
Adapted from the "Ontario Honey Recipe Book"
*If you don't have walnut meal, just make up the difference with more almond meal.
* *If you are not gluten free, the original recipe calls for 3/4 cup of honey (I reduced the amount to suit us/the type of flours I was using), and 1 1/2 cups all purpose flour.
A whole, fresh orange gives these muffins an incredible, bright taste.
I hope these wonderful, fresh tasting muffins make it into your list of things-to-try!
A while back I posted a chocolate mug cake that needed to be microwaved. Two things happened though: One, people e-mailed to ask what they can do if they didn't have a micro-wave, and two: I personally found that I often couldn't actually eat the whole mug cake. Because I didn't want to waste, and I also didn't want to leave some random, useless amount of mug cake in the fridge, I would end up eating it all and feeling a smidge too full.
So, to answer both problems, here are mini muffins (so you could eat as much or little as you want), made in the oven!
Mini Chocolate Muffins
These little gems have a moist, fluffy texture, and I'm sure you'll love 'em!
Hi, I'm Amy-Lyn!
I am the lady behind this here blog! I live in the sticks with my animals, my super handsome husband, and my
3 amazing kids!
Here you'll find things from recipes (gluten-free, paleo, and strait up junk food!), DIY ideas, thoughts on raising a son with autism, and whatever else pops into my brain! : )
Read more about me by clicking here!
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