Bakery Style Blueberry Muffins

I found this recipe on Baked Perfections Food Blog - LOVE this blog along with several others that I am finding amazing recipes on. I love fresh blueberry muffins so I couldn't resist trying this recipe since afterall it is blueberry season.

Bakery Style Blueberry Muffins
Makes 12 Muffins

Muffins:

2 eggs
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 tsp cinnamon
1/2 cups sour cream
1 1/2 cups blueberries, dusted in flour

Topping:

1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon


Preheat oven to 400* F. Grease 12 muffin cups or line with paper muffin liners.

In a medium bowl mix together flour, salt, baking soda, and cinnamon. In a large bowl beat together eggs, white sugar, and brown sugar. Mix in oil, vanilla, and sour cream. Mix dry ingredients into wet mixture (be sure not to over-mix, batter will be lumpy). Gently fold in blueberries. Scoop batter into prepared muffin cups so they are 2/3 of the way full.

To make the topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake in preheated oven for 20 minutes.



The Muffin Topping



Twitter Crockpot Chicken and Rice

I am having to give this a name myself because I got this recipe from Women's Health magazine. They had this small section where they posted people's recipes from Twitter. Literally the tweet only had the ingredients with no name for the recipe and no "real" instructions.

It looked so easy I said "what the heck we'll try it". It actually is really healthy and it turned out great. It has gone onto our "make again" recipe list. It's super easy you just dump everything into the crockpot and walk away.

It made enough for Chad and I plus one serving for lunch the next day. So I'd suggest doubling or tripling this recipe. I will probably add in a veggie next time too like corn or something.

Twitter Crockpot Chicken and Rice

1 lb Chicken Breasts
2 Cans Black Beans
1 Can Diced Tomatoes
1 Cup Brown Rice (I used white because I didn't have brown - I didn't use instant rice)
1 Packet Taco Seasoning
1 Cup Water (I ended up using 2- 2 1/2 Cups because the rice needed more to cook)


Put everything in the crockpot on low for 6 hours.


**You could add a lot of other things to this recipe to make it your own. We topped it with sour cream and a little shredded cheese.**

Brownie Rubble

Food Network Magazine does this page in the very back of the magazine called "Name This Dish!". This Recipe was in their May 2011 issue and it had no name yet but look SO good. So, I decided to make it for Easter. However, I had to wait until this month's issue of Food Network Magazine to find out what name was the winner - Brownie Rubble!

This dessert is extremely good!! It was a huge hit. The brownies are amazing being made from scratch. You will LOVE this recipe if you like brownies or even desserts lol.

Brownie Rubble
Active: 40 Minutes | Total Time: 1 hr 20 min
Makes: 12 to 18 brownies (I cut into bite size and it made a lot more)

2 Sticks plus 2 Tablespoons Unsalted Butter, plus more for the pan
1 Cup All-Purpose Flour, plus more for dusting
6 Ounces Bittersweet Chocolate, chopped
2 Cups Sugar
3/4 Cup Unsweetened Cocoa Powder
1/2 Teaspoon Salt
4 Large Eggs, Cold
2 Teaspoons Vanilla Extract
1 Cup Mini Marshmallows
1 Cup Semisweet Chocolate Chips
3/4 Cup Unsalted Roasted Peanuts


1. Line an 8-inch-square baking pan with foil, pressing it into the corners and up the sides; leave an overhang on 2 sides. Butter the foil and dust with flour. Position a rack in the lower third of the oven; preheat to 400*.

2. Bring 1 inch water to a gentle simmer in a medium saucepan over medium-low heat. Put the chocolate and 2 sticks plus 2 tablespoons butter in a heatproof bowl; set the bowl over the saucepan (do not let the bowl touch the water). Stir occasionally until melted and smooth. Remove the bowl from the saucepan.

3. Add the sugar, cocoa and salt to the bowl and stir vigorously with a wooden spoon until smooth. Add the eggs one at a time, beating well between each addition, the batter is thick and shiny. Add the vanilla, then add 1 cup flour and mix until combined. Spread in the prepared pan.

4. Bake the brownies until a toothpick inserted into the center comes out with just a few crumbs, about 35 minutes. Remove from the oven and scatter the marshmallows, chocolate chips and peanuts on top. Return to the oven; continue baking until the marshmallows are golden, about 5 more minutes.

5. Let cool in the pan on a rack, 30 minutes. Lift the brownies out of the pan using the foil and transfer to a cutting board to cool completely before slicing.