Monday, July 28, 2014

Bakery Blueberry Muffins

Hands down, these are some of the best blueberry muffins I've ever eaten.  Moist does not even begin to describe these babies.  They're dense and moist and really more like cake.

Cake for breakfast!  I'm all about it.

Frozen blueberries work fabulously in these muffins.  The only thing you should NOT do is overmix the batter.  And don't overbake them.

You know. The usual.

They're just really good.  I think it's the sour cream.  It makes the batter super-thick and just amazing.  You'll think you went to a bakery for these.

Bakery Blueberry Muffins
Adapted from Kelsey Nixon

1/4 cup oil
3/4 cup sour cream
3/4 cup sugar
1 egg
Juice & zest of one lemon
1 tsp lemon extract
1 tsp vanilla extract
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
3/4 cup blueberries (fresh or frozen)

Whisk together the oil, sour cream, sugar, egg, lemon zest & juice, lemon extract & vanilla extract.  Use a spatula and fold in the remaining ingredients.  Don't overmix the batter.

Spray a 6-count muffin tin with nonstick baking spray.  Use a large ice cream scoop to scoop the batter into the muffin tin.  The muffins will be very full.  Bake in a 350 degree oven for about 20 minutes, until just set (the tops should spring back when you press lightly).

Thursday, July 24, 2014

Strawberry Shortcake Cake

It's been so long since I've been on here that I'm not even sure where to begin!  The last recipe I posted was a strawberry cake.  And this...well, this is a Strawberry Shortcake Cake.  I made it for my oldest's birthday!  Three months ago.

Once again, where is my life going.

I have a few random pictures of this cake, but the point is that it's really yummy.  And you can't use too many strawberries.  It's inspired by a Paula Deen recipe, but I tripled the amount of strawberries she called for.

Telling you what.  Can't use too many strawberries.  Especially when they're in season.

Oh!  And did you want to see Bitty?  She's almost two months old, y'all.  Oh the sweetness.

Strawberry Shortcake Cake
Inspired by Paula Deen

1/2 of a homemade poundcake (I used a basic recipe), sliced thin
3 lbs. strawberries, hulled and sliced
1 large box vanilla instant pudding mix
1 1/2 cups milk
14 oz. can sweetened condensed milk
1 tsp vanilla extract
12 oz. container Cool Whip

Whisk together the pudding mix and milk.  Whisk in the sweetened condensed milk and the vanilla.  Use a spatula to fold in the Cool Whip.

Place a layer of poundcake on the bottom of a 9x13 baking dish.  Evenly layer strawberries on top.  Spread about half of the Cool Whip mixture on top.  Repeat the layers, ending with the Cool Whip mixture.  Cover and place in the refrigerator until completely chilled.