Delicious Blueberry Muffins and a Completely Make-Ahead Brunch

I know everyone out there thinks about brunch from time to time. How do I know this? Because it's brunch. It's delicious. I'd probably eat it every day if my conscious would let me (but my conscious is obnoxious like that.)

Let's talk about planning a brunch. The optimal time for brunching is probably mid-morning, around 10:00am. But if one were to be completely prepared with a meal by that time they would probably have to start much earlier. Much earlier than 10:00am is too early to be slaving in the kitchen and preparing to host; hence the problem. The solution? Make a brunch completely before hand. Oh ho ho ho, yes. It can be done.

Menu: 

Delicious Blueberry Muffins

Quiche Lorraine

Yogurt Bar

Orange Juice

I made this brunch for a reception after my son's baby blessing. The blessing was at 9:00am and we ate brunch at 10:30am. I made the quiche and the muffins the day before, as well as sliced the fruit for the yogurt bar and set the table. All I basically had to do was put the yogurt in individual cups and reheat the quiche. Voila! Brunch. Make it. Invite some friends. Make 10:00am the best hour of your day.

Delicious Blueberry Muffins

Topping:

1/3 cup sugar

Zest of one lemon

Muffins:

2 cups fresh or frozen blueberries

1 1/8 cups plus 1 tsp. sugar

2 1/2 cups flour

2 1/2 tsps. baking powder

1 tsp. salt

2 large eggs

4 TBLS butter, melted and slightly cooled

1/4 cup vegetable oil

1 cup buttermilk

1 1/2 tsps. vanilla extract

1. Make the topping by stirring together 1/3 cup sugar and lemon zest in a small bowl. Set aside.

2. Preheat oven to 375 degrees. Spray standard 12-muffin tin with cooking spray. (For this recipe I prefer to spray the the tin instead of using cupcake liners because the muffins come out nice and gooey and tend to stick to the liners.)

3. Rinse one cup blueberries under cold water and spread on paper towels to dry. Bring remaining one cup berries and 1 tsp. sugar to a simmer over medium heat. Cook for several minutes, stirring frequently and mashing berries as you go with a spoon until the berries are broken down and the mixture is thickened. Transfer to a small bowl and set aside to cool.

3. Whisk together flour, baking powder and salt. Toss the dried berries from the paper towels into the flour mixture.

4. Beat together remaining 1 1/8 cups sugar and eggs until thick. Slowly mix in the butter, oil, buttermillk and vanilla until combined. Using a rubber spatula, fold egg mixture into flour mixture until just moistened. It's okay if there are a few lumpy spots or dry streaks of flour. The key to moist muffins is to not over mix.

5. Spoon or scoop muffin batter into tins until they are about 3/4 spool. Spoon about a tsp. of cooked berry mixture into the center of each muffin and gently swirl in using a toothpick or fork. Sprinkle lemon-sugar mixture evenly over muffins.

6. Bake 17-18 minutes or until the top of the muffins are just firm. Cool muffins in the tin for five minutes, then transfer to wire rack to continue cooling.

7. Everybody loves a muffin. 

Recipe source: www.melskitchencafe.com

Sherlock Holmes Deerstalker Hats

On a scale of 1-10, 1 being very excited and 10 being extremely excited, where does everybody rate their anticipation of Season 3 of Sherlock? You might say I am at a 10. My husband and I love this series. We share a lot of common interests, but none have been so good to our marriage as Benedict Cumberpatch. I mean, what's not to love? And the countless late night conversations wondering how he faked his own death...well...our questions will finally be answered. As is the question of how to pay proper homage to the premier - make these cookies. Let's be honest, I'm pretty novice in my fancy decorated cookie skills, but what I do know is a good theme. So these will go right along with your watching party (what? you're not having a party?! weird.) 

These cookies are more of a time investment than I usually make regarding treats, so plan accordingly. I like to make the dough and the frosting on one day and then bake and decorate the next, but obviously you can do it however you like. They will taste good no matter what.

Sugar Cookies

Ingredients:

2 sticks butter, softened

1 cup powdered sugar

1 egg

1 tsp. vanilla

1 1/2 tsps. almond extract

2 1/2 cups flour

1/2 tsp. salt

Supplies:

Circular cookie cutter, about 4" diameter

Candy Cane cookie cutter

1. Cream together butter and sugar. 

2. Add eggs, vanilla, and almond extract and mix well. 

3. Gradually add flour and salt until completely mixed in.

4. Cover dough and chill for about 2 hours. 

5. When ready to roll dough, remove from fridge and briefly knead to make it workable again. Roll on lightly floured surface to about 1/4" thick.

6. For every cookie, cut out one circle and one candy cane. 

7. Cut the circle into almost halves; discarding the smaller half. Cut the candy cane into thirds. You will not need the top part of the cane.

8. Flip the candy cane pieces over so that the diagonal sides line up with the the bottom of the half-circle on either side. Gently press the dough together. One side should be slightly smaller than the other to represent the front of the hat.

9. Bake at 350 degrees for 10-12 minutes. Thicker cookies may need longer baking time but don't overbake. Just look for slightly golden edges.

Royal Icing

Ingredients:

4 Tblsp. meringue powder 

1/2 cup water

6-7 cups powdered sugar

1 tsp. vanilla

2 Tbls. shortening

2 Tbls. corn syrup

Supplies:

Frosting Bags (Disposable always preferable)

Frosting Tips 1 & 3. 2&4 will also work

Food coloring - Blue, green

Licorice strands - for the bow on top

1. Whip meringue powder and water on high speed for several minutes until soft peaks form.

2. Gradually add the rest of ingredients until frosting is firm and only slow falls off an upside down spoon. 

3. If not frosting immediately, frosting can be stored in a sealed container for up to four weeks at room temperature.

4. Place half of the frosting into a bowl to be kept white for the base.

5. Divide the rest of the frosting in half. Dye the first green and the second blue.

6. Outline the cookies with white frosting using a 3 or 4 tip. Allow frosting to dry for at least 15 minutes.

7. You have two options next - you can thin the rest of the white frosting if you are familiar with that technique or you can just fill by zig zagging inside of the cookie and then spreading with a spoon and letting set for at least 15 minutes.

8. Using the #1 or #2 tip, make green lines in a criss cross pattern.

9. Using the #3 or #4 tip, add thicker blue lines in between the green lines. Add a little licorice know on top and you're finished! Phew!

Recipe source for cookies and frosting: http://thedecoratedcookie.com/2008/11/cookie-dough-and-frosting-recipes/

And for your viewing pleasure: http://www.youtube.com/watch?v=9UcR9iKArd0

Season Premier this Sunday. Wahoo! Can't wait to hear what you think.

Swig Sugar Cookies

Happy New Year! I'd like to start 2014 off right, by posting one of the best cookies I had in 2013. (Incidentally, I'm eating one right now!) Now many of you, including myself, have probably made New Year's Resolutions to lose a little weight. Here is my theory on that. If you are going to be losing weight then you are going to be eating less sweets. But if you are going to be eating less sweets, then you should REALLY make them count, and only eat bona fide delicious things. You don't have calories to waste on not so tasty cookies. So to help you with your diet, I am giving you this gift of delicious sugar cookies. No, no, don't thank me. Thank http://www.vintagerevivals.com/2013/03/swig-sugar-cookie-recipe-literally-best.html where you can find the recipe. She asked for it not to be reposted so just follow the link and enjoy! Here's to weight loss and deliciousness! I love you, 2014.

*To my very discerning relatives (you know who you are) - as far as sugar cookies go, this is one of my favorites so far. Definitely a make again and definitely easy, with plenty of that sugary sweet taste and creamy frosting. I think you may be pleasantly surprised. :)

Peppermint Bark Cocoa Crinkles

I love a good bet.  I really don't like to gamble, but if I had to make a wager, I would bet that you will love these cookies. Last year I created the base of these cookies, a Peppermint Cocoa Crinkle, but this year they've been taken to a whole new level. Because if there's one thing better than a chocolate and peppermint cookie, it's a chocolate and peppermint cookie with peppermint bark inside. Obviously this is a delicious combination. Don't believe me? Try them! I dare you. 

1 cup shortening

1 & 1/2 cups sugar

2 eggs

1 tsp. peppermint extract

1/2 tsp. vanilla

2 cups flour

1/2 cup cocoa powder

2 tsp. baking powder

1 tsp. salt

peppermint bark - homemade or store bought. I got mine from Trader Joe's. 

Candy canes - crushed

1. Preheat oven to 350 degrees.

2. Cream together shortening and sugar. Add eggs, peppermint and vanilla and beat until nice and fluffy. 

3. In a separate bowl, combine dry ingredients. Add to wet mixture and mix in thoroughly. 

4. Chop peppermint bark into small pieces, about 1/2" by 1/2". Roll dough into 1-2" balls with a piece of peppermint bark inside.

5.  Bake on cookie sheet for 8-9 minutes. Let cool on the pan. While cookies are still hot, sprinkle with crushed candy canes.

Note: These are really good warm when the chocolate in the center is all nice and gooey, but they also can be enjoyed at room temperature. 

Melt-In-Your-Mouth Sugar Cookies

I have a confession to make. I love prepackaged cookie dough. I more than love it - I adore it. It's amazing! And it just comes in so handy! Baked, unbaked, any way you like it, always just waiting for you in the refrigerator in case you have a cookie craving and don't have the time or energy for baking. It's just such a wonderful invention. I really can't say enough good things about it. But as a self proclaimed cookie connoisseur, I feel a little guilty about this addiction. I feel like I should be a purist, someone who only accepts the homemade goodness of a made-from-scratch goody, with a palate too sensitive for something store bought. But alas. I am not. 

My favorite prepackaged cookie dough are the Pillsbury sugar cookies that come on a little tray and have seasonal pictures on them. You know, the kind marketed to children. Both times when I was pregnant my husband would always bring these home for me on at least a weekly basis for me and pop them in the oven around bedtime. I found that the ideal consumption is precisely six cookies in one sitting, complete with milk and probably a little TV. Now I'm not promoting this habit for all seasons of life. But sometimes you just gotta.

Well, I have finally found the homemade version of those delectable, six-at-a-time Pillsbury store bought sugar cookies from http://www.aprettylifeinthesuburbs.com. They are utterly delicious. And the thing is, no - they don't offer the ease of ready made cookies, but they do offer the goodness of home cookin' and ease my mind from store bought guilt. Because even if it's not actually healthy, everything's better for you if it's made from scratch, right? At least you know what's in it. AND you can make a big as batch as you want! Win win.

Melt-In-Your-Mouth Sugar Cookies

1 cup butter, room temperature

1 cup canola or vegetable oil

1 cup white sugar

1 cup powdered sugar

2 eggs

1 tsp. vanilla

4 cups flour

1/2 tsp. salt

1 tsp. cream of tartar

1 tsp. baking soda

1. Preheat oven to 350 degrees.

2. Cream together the butter, oil,  and sugars. Then add eggs and vanilla and beat well until light and fluffy.

3. In a separate bowl, combine all dry ingredients. Add to the butter mixture and combine until completely incorporated and smooth.

4. Chill the dough in the fridge until easier to work with, at least 30 minutes.

5. Drop the batter by the tablespoon onto a cookie sheet and bake for 9-11 minutes. Do not over bake!

Enjoy your homemade guilt-free-guilty-pleasure cookies!

Walnut Thumbprint Cookies

You know those days when you just feel far away from home? I grew up in Utah but have been living in California for the last seven years. California is fortunately a short two hour plane ride from Utah but sometimes I still feel far away from home. These cookies remind me of home. They are one of my mom's favorite cookies. I remember my dad making them for her. He's quite a cookie master. And these cookies are quite delicious. Most cookies use both brown and white sugars or just white sugar by itself, but these use only brown sugar. Brown sugar feels homey, don't you think? Warm and comforting. Top everything off with crunchy walnuts and fresh raspberry jam and home doesn't feel so far away.  

Walnut Thumbprint Cookies

1/2 cup butter

1/2 cup shortening

1 egg, separated

1 cup brown sugar

1 tsp. vanilla

2 cups flour

1/2 tsp. salt

Walnuts, chopped

Raspberry jam

1. Cream together butter, shortening, and brown sugar.

2. Add egg yolk and vanilla; mix well.

3. Mix in flour and salt.

4. Roll into 1" balls. Dip in slightly beaten egg white and then walnuts.

5. Bake at 350 degrees for 5 minutes. Remove cookies and press thumb into center of each cookie (careful! they will be HOT!) Bake an additional 8 minutes.

6. When cool, fill centers with raspberry jam.

Ninjabread Men

Who says you can only enjoy gingerbread at Christmastime? I understand that little gingerbread men and women have become a symbol for the holidays and a favorite Christmas past time for many. So I can understand why people associate this particular cookies with the holidays. But it's such a delicious flavor, it really shouldn't be relegated to just one or two months. The injustice! Now - how to break out the gingerbread sooner than yuletide? NINJAbread! These delicious warriors can be enjoyed anytime! I made them in the Halloween spirit because it felt like ninjas are a great go-to costume but you can enjoy a Ninjabread man anytime. Here's just one example:

When I was little we used to have something called Family Home Evening. Every (or most) Mondays we gather together as a family and talk about Gospel topics, do activities, and have treats together. One particular Monday we were learning about doing kind deeds for others. We read a variation of the Gingerbread Man in which you can never catch him because he is doing good deeds in secret for others. My mom had made a little plush gingerbread man and she had us do nice things for each other and then leave the gingerbread man as a calling card. For example, we would make somebody's bed for them and leave the gingerbread man on their pillow. When they would find it, they would do something nice for somebody in secret, and again, leave the little plush gingerbread man. It was adorable. Well, ninjabread men are even more sneaky then gingerbread men. They can do Service Without A Trace (S.W.A.T.!) You can wrap up these little cookies in cellophane or even ziplocks and have your kids use them as calling cards for good deeds that they do for each other. I see this as a win-win situation. Think of the satisfaction of a made bed AND a cookie simultaneously. The possibilities are endless!

You can purchase the cookie cutters here: here. I just used the recipe on the back of the box for my gingerbread. It was a pretty classic and standard recipe that also holds up well in the freezer. Besides frosting, I only used licorice and sprinkles for the decorations so you might even have everything on hand. Overall they were a fun and festive cookie to make!

Ninjabread Men

1. Cream together the shortening, sugar, spices and salt. Blend in egg and molasses.

2. Sift together flour, baking soda and baking powder. Mix into molasses mixture. Stir until blended and then chill dough until firm and able to roll out.

3. Preheat oven to 375 degrees.

4. Roll dough to 1/8 or slightly thicker on lightly floured surface. Use ninjabread cookie cutters to cut out. 

5. Bake for 8-10 minutes. Cool on wire rack.

6. Decorate any way you like - I outlined them with frosting or sparkle gel then filled in the middle leaving the eyes and hands open; then cut small licorice pieces and apply as shown in picture to create uniform. Use sprinkles for eyes.

Note: The Sparkle Gel was extremely easy to use and cute but I did not like the taste near as much as the straight cookie icing. It tasted very Gel-like, if you can imagine.

Recipe Source - Fred and Friends