Baking on another snowy day

In the last couple of days I've been baking.  It may not be a big deal but there is something about the snow falling (which is a major 'thing' when it happens on the West Coast) that is accompanied by the mentality of hunkering down, sitting for a spell, and definitely a more relaxed and less stressed pace.  This is usually when I give myself permission to let the schedule slide a bit and turn my attention to the kitchen and specifically ... baking.

I have a favourite blueberry muffin recipe which is my go to and earned rave reviews in our Bed & Breakfast a few years ago.

Lemon Blueberry Muffins
Oven:  400 degrees
Time:  20-25 minutes or until done when tested with a toothpick.
*Note, oven temperatures vary.  You may find 425 degrees is better.  It was in my former oven.  This one is better at 400 so know your oven!

2 cups flour
1/2 cup white sugar
3 tsps. baking powder
1/2 tsp. salt
Rind of one lemon

Combine these above ingredients in a large mixing bowl.

1 egg
1 cup milk
1/2 cup melted butter

Melt the butter and add the cold milk first then the egg.  This stops the egg from cooking from the hot butter.  Whisk them together and add them to the dry ingredients.

1 cup frozen blueberries.

I find that fresh blueberries aren't actually as good in these muffins as frozen blueberries.  If you can get the wild blueberries which are smaller, they are even better. Canned blueberries make your muffins purple.  Don't get me wrong, I love PURPLE but not in my muffins. :)


Once the  muffin mixture has been combined add the frozen blueberries to the mixture.  This prevents dry flour from hiding inside the blueberry stem etc.

Grease your muffin pan or use muffin liners and spoon the muffin cups about 3/4 full.

Bake in preheated 400 degree oven for 20-25 minutes or until toothpick inserted comes out clean.

These won't have a chance to get stale as they disappear very quickly!  However, they do freeze very well.

Bon Appetit!
Mavis

Tuscan Grilled Cheese Sandwich

This blog has been on a hiatus for a few years but I am feeling like it's time again to share some of my favourite recipes and tips in the kitchen.

Since my last post, we downsized from 6800 square feet where we hosted a bed & breakfast, to a comfortable 2300 square feet close to the ocean.  Needless to say we had a furniture and guy shop stuff liquidation of epic proportions and this also meant culling a lot of kitchen stuff and outdated pantry goods.

I haven't been baking much at all but now that I'm retired I'm back to enjoying cooking again.  I made a twist on a grilled cheese for lunch the other day which sparked the idea that it was time to share these recipes again.

So for today, I present to you Tuscan Grilled Cheese sandwich.  Guys...this is good enough to serve to company.

Ingredients:
Your favourite sandwich bread.  We used Portofino's Phillips Maltygrain (not a typo). Phillips is a local brewery.
Baby spinach
Roma Tomato
Butter
Sharp Cheddar cheese slices (or your favourite)

Olive Tapenade.   We used Epicure's Tapenede Mix which we love. At this point here is a shameless plug for my daughter's Epicure business.  Their products are amazing.  http://elizabethreynolds.epicure.com

Start by buttering the outside of the first slice of bread and putting it in your heated frying pan.  I do it this way so it stays together until the cheese melts. I've tried loading the assembled sandwich into the frying pan and it was a disaster.  Put a tablespoon (or to taste) of the olive tapenade and spread it on the unbuttered side of the bread.  Next add your cheese slices.  Next add your spinach.  The warm cheese will help wilt the spinach.  Alternatively you can pre-saute your spinach.  I've done it both ways.  Last layer is the tomato.  Now put the second piece of bread with the buttered side out on top of the sandwich in the frying pan.  I keep the heat at medium low so we get a good melt on the cheese.  I also put a lid over the frying pan for the same reason.

My motto:  Why have plain grilled cheese when you can add some other goodness to it ?  I predict you're gonna love this sandwich.

Bon appetit!

Mavis