It’s Sunday people, my favorite day of the week. For me, it’s the day that feels the most relaxing out of the whole weekend, even though the thought of work/Monday is just looming about. Yesterday was a lovely day with friends I don’t get to see that often. We had some delightful soup, a glass of delicious red wine and a few macaron disasters in the kitchen. No big deal though, enough turned out decent that we could enjoy them and revel in them all at the same time. Vanilla bean with a honey and cinnamon buttercream. If Amber wasn’t present however, I would have tossed my first pan of macarons right in the snow. And left them there with zero remorse. Anyways, who’s making brunch today? It’s a grand excuse to inhale, I mean, drink a mimosa and it encompasses all the food I personally think the world of. So grab your ass and go to the store, you still have time. Find your yellow label on the shelf, identify the bacon section and grab some baking ingredients because I’m about to give you some yummy recipes you will most certainly want to utilize.
You heard it right. Don’t hate. Just make.
3 cups of heavy cream
Coarse sea salt
A paper towel
This is real simple. Place your heavy cream in a mixer and beat the shit out of it until it forms a clump and looks like butter. You’ll just know, trust me. It will look like whipped cream, then it will break up, then it will curdle, then it will turn into luscious butter. Grab the ball of butter, stick it in your paper towel (no need to waste money on cheese cloth) and drain the moisture out carefully. Then, place in a dish and sprinkle with sea salt. Smear on yourself, your husband or a close friend, or maybe just a muffin, as desired.
Blueberry Muffins (my FAMOUS blueberry muffins)
3 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon salt
4 teaspoons baking powder
2/3 cups vegetable oil
2/3 cups milk
2 cups fresh or frozen blueberries (if frozen, dust in a little bit of flour first to keep them even in the batter)
1/2 cup granulated sugar
1/3 cup all-purpose flour
1/4 cup cold butter, cubed
1 teaspoon ground cinnamon
1. Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners.
2. Combine your muffin dry ingredients: flour, sugar, salt and baking powder. Mix all of your wet ingredients together in a separate bowl: oil, milk and eggs. Mix the dry and wet ingredients together gently. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together all the ingredients, using your fingers to work the butter into the mixture. The butter should be broken down into less than pea size. Sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.
Now, don’t blame me when you eat the entire pan of muffins with the butter. I can’t help you with that. But do think of me when you are sitting there having a lustful moment with your muffins or when your significant other buys you four dozen roses for making such luscious treats. Enjoy boys and girls. And have a sexy Sunday.