Double Blueberry Muffins

Bread Challenge Week 9

When I was a kid I used to make a culinary masterpiece of a lunch for my brother and sister almost weekly. What was this lunch? Boxed macaroni and cheese, canned corn and blueberry muffins also from a box. What can I say, I was quite the chef. We love it though. To this day every time I make Mac and Cheese for Maddy I have an overwhelming urge to make blueberry muffins to go along with it. I'm not sure why I don't because honestly blueberry muffins are delicious.

Well folks it seems that Martha Stewart and her many publications are not always right, best, or yummiest. Looking for a blueberry muffin recipe I came across Double Blueberry Muffins on MarthaStewart.com and was intrigued by many things. This was the only semi-basic recipe I could find that called for less than a full cup to a cup and a half of sugar. Also a couple of weeks ago I was taken over with a longing for blueberry muffins with a hint of lemon flavor even though I had never eaten or heard of such a thing before. Lastly, corn meal in blueberry muffins? What's not intriguing about that?

If you scroll down you will see that this recipe did not get high marks in two of the most important categories for this baker; flavor, and versatility. I liked the idea of lemon and blueberry, and I still do, but the lemon in the recipe was just too over powering and the flavor of the blueberry was almost lost.
The muffins, although lower on sugar than other recipes, seemed overly sweet which I attribute to the overabundant lemon flavor and the mashed blueberries in the batter. It I were to make this exact recipe again I would cut the lemon zest by a third and replace about half of the corn meal with flour. I liked having a bit of texture but it was almost a little too much. I would suggest using a more finely ground corn meal for this recipe.

Martha's Double Blueberry Muffin recipe says it makes 12 muffins but I think the recipe is better suited to making 13 or 14. I made 12 and i think they would have come out looking a little better if there was a little less batter in each cup.

The recipe is easy to follow and well written and the muffins come together very quickly taking just over an hour to mix, bake, and cool completely even with my 2 year old baking helpers. Quick breads are often one or two trick pony's and this one is no different. Versatility of this recipe is limited to blueberry muffins or blueberry quick bread and either of those will only get you a side or a snack.

Maddy loved these muffins, which is not surprising since they were pretty sweet. Luke and I both agreed that the lemon flavor was too overpowering and the muffins tasted a little too sweet. I can think of a dozen ways to possibly modify this recipe to get a healthier muffin with a more balanced flavor and texture so although I will not be making these particular Double Blueberry Muffins again, I do plan on playing around with the idea of lemon and blueberry muffins more in the future.

Flavor: 3
Hands on time: 4
Total time: 4
Recipe: 4
Versatility: 2
Make it again:2
Catherine: 0
Luke: 0
Maddy: 1

Total Score: 20
(what is this Bread Challenge and how are recipes scored?)

Previous Bread Challenge bread reviews and scores:
Oatmeal Batter Bread - Week 8
Whole Wheat Dinner Rolls - Week 7
Cheesy Pretzels - Week 6
Light Rye Bread - Week 5
Country-Style Whole-Wheat Pita - Week 4
Carrot Raisin Quick Bread - Week 3
Potato Bread - Week 2
Focaccia - Week 1

I Need Tunes!

I went to the gym for the first time in over a week today. It was glorious. Just being there was wonderful and my workout was great with the exception of my iPod.

You know what helps my gym motivation? Music. I can easily run a 5k distance but without great music it isn't likely that I'll hit the 5k mark, I just lose interest. So besides my running shoes, water bottle and towel I need my iPod. Need.It.

The only problem is that my iPod is a Shuffle from circa 2005, which makes it a senior citizen in the world of mp3 players.


I have nothing against senior citizens but my little Shuffle is barely cutting it. You see, Shuffles don't have play lists. They don't have gigabytes upon gigabytes of space to hold music and they only play straight through the music you have loaded on it or they play random selections.

This is trouble when you are running and you know you are about to hit "the wall" and you need THE perfect song to help you push through it and keep going."The wall" can happen to anyone. It just pops right up in front of you all you feel like you can't/don't want to keep going when really you can and probably do want to keep going. So random songs, and not knowing when and where you will finally come across the perfect song is obviously not conducive to pushing myself harder, further, faster, longer.

This is where a Nano comes in handy.



I don't have one though. I want some play lists people. I want to pick music to match my mood and motivate me at the gym. I am so tired of one size fits all music for the gym.

I want to be able to get to my current favorite wall buster song (or my other favorite, or my other favorite, or my other favorite, or my other favorite, or my other favorite)* in a flash, instead of the 10 minutes of searching it took me today, by then it was frustration in my iPod that was making me want to stop running and find something else to do and not the running itself.

Now I just need to figure out a way to talk Luke into letting me upgrade my iPod.

Oh, who am I kidding it isn't Luke I have to talk into it, it's me. Because what mom doesn't daydream about spending money on herself only to completely chicken out when she has the cash in hand.

*I like a big variety of music as is easily seen in the above links. See, I totally need playlists right?

A Camper's Recap

Rambling Thoughts About My Baltimore Bloggy Boot Camp Experience

I'm not even sure I fully conveyed my rosy, happy, mushy feelings about all of the Bloggy Boot Campers, the sessions, the fun and the lessons learned. It is amazing, 5 minutes with almost no sarcasm...that never happens.

*Email subscribers click through to post to see video.

Spicy Peanut Butter Chicken

I love when recipe ideas just sort of come to me. Suddenly I just had a craving for chicken covered in a creamy and spicy peanut butter sauce. Of course I had to run to the store to gather the ingredients I was craving and make it happen. I am so glad I did.

The sauce when mixed with the rice and chicken has a great peanut butter flavor without being too peanut buttery, if that is even a word. The spice from the chipotle chilies in adobo really cuts through the peanut butter and adds a really nice background heat to the sauce. The more chillies you add the more spice you'll get, or course, so I would add on chili and taste test the sauce to see if you would like more. Remember you can always add more spice but you can't take it out so add you your minced chilies in increments.

Enjoy!

Spicy Peanut Butter Chicken Ingredients

4 chicken breasts
1 tablespoon olive oil
1/4 onion
2 cloves garlic
1/3 cup diced red pepper
1/3 cup peanut butter
1 cup chicken stock
1 or 2 chipotle chilies in adobo finely minced
1 tablespoon adobo sauce
1/4 cup green onion thickly sliced
1/4 cup salted peanuts
salt and pepper to taste
2 cups cooked brown rice

Warm grill to medium high heat. Lightly salt and pepper both sides of chicken breasts. Cook chicken on the grill turning mid way through. Chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit or the juices run clear and the center is no longer pink when cut into, cooking time will vary with the size and thickness of your chicken breasts. Make sure to test the temperature of your chicken breasts in the thickest part of the breast. When chicken is cooked through, let it rest on a plate for a minute or two before cutting it into slices.

In a medium sauce pan cook garlic, onion, and red peppers in olive oil over medium high heat just until soft, about 2 minutes.

Add chicken stock, peanut better, minced chilies and adobo sauce to pan and stir to mix thoroughly. Turn heat down to medium low. Cook sauce, stirring occasionally, until flavors meld, about 10 minutes. Salt and pepper to taste.

To serve place sliced chicken breast on top of brown rice and topping with about a quarter of the spicy peanut butter sauce. Sprinkle green onion and salted peanuts over top and enjoy.


Other Evolving Mommy recipes you might enjoy:

• Asian Steak Marinade
  
• Spicy Chicken
• Spicy Pumpkin Sauce
  

Oatmeal Batter Bread

Bread Baking Challenge - Week 8

Batter breads are a busy baker's best friend. With shorter rising and preparation times batter breads get you in and out of the kitchen fresh baked bread in hand. I have made oatmeal batter breads in the past with mixed results so I thought I would find a whole new recipe and give it another shot.

Linda Larsen's Oatmeal Batter Bread recipe, found at About.com is a fairly simple recipe. Actually I would say it is a good gateway recipe from making quick breads to making more complex yeast bread recipes. Yeast is involved in this recipe but because it is a batter bread it's a little less intimidating. After all there is no kneading required. This is a good beginner bread, yes Deb, that means you could do it too. A word of warning though, we used this bread for sandwiches but judging from past and current experiences oatmeal batter breads do tend to crumble more easily than your average sandwich loaf, I'll share a bit more about that later but now I think I should disclose something to you.

One of my personal bread baking challenge rules is to follow each weeks recipe to the letter. This week I was confronted with a little dilemma, this batter bread recipe calls for 2- 2 1/2 cups flour and does not specify what kind of flour. I have been around the baking block enough to know the recipes author most likely intended for all-purpose flour to be used but since it did not specify I took the law into my own hands and improvised a bit. The improvisation in question? Whole Wheat flour. Yes, I used whole wheat flour, I would do it again and I would suggest that if you make this bread that you do as well.

I'm a rebel. So there.


We tested out our Oatmeal Batter Bread loaf by slicing it, toasting it and making it into the base of one of our favorite dinners, the always messy, always delicious fried egg sandwich. Now to be clear fried egg sandwiches are always a messy meal in our house. Every time we make these sandwiches Luke and I happily wolf down our sandwiches, never setting them down, all the while discussing how much we love our messy friend egg sandwiches.

For those of you who have not had a fried egg sandwich the yolk dripping out all over your fingers as you eat, I must tell you, you are most definitely missing out. The oatmeal batter bread added a nice nutty flavor and a little sweetness to our sandwiches. We thoroughly enjoyed it, even if our bread fell apart on us a bit here and there mid-meal.

I like that in less than 2 hours I can claim victory over my bread and celebrate my win with a nice warm slice of fresh bread covered in butter.

While this bread is quick I am not so sure it's versatile. A messy fall apart fried egg sandwich with oatmeal batter bread is great, and a peanut butter and jelly sandwich gets two thumbs up because of the pb&j "glue" that helps hold the bread together. A turkey sandwich may not be such a winner though, since the bread may not hold up to the toppings as well. The slightly sweet and nutty flavor of this bread is wonderful and its texture is soft and almost spongy so I think it would make a great side for a big bowl of soup.

Will oatmeal batter bread have a repeat performance in our home? Well, I can see myself making this bread in a pinch or if I feel the need for instant gratification. Also, Luke and Maddy loved it and I can see them requesting it in the future, so I guess that is a yes.

Flavor: 4
Hands on time: 4
Total time: 4
Recipe: 4
versatility:3
make it again: 3
Catherine: 1
Luke: 1
Maddy: 1

Total Score: 25


Previous Bread Challenge bread reviews and scores:
Whole Wheat Dinner Rolls - Week 7
Cheesy Pretzels - Week 6
Light Rye Bread - Week 5
Country-Style Whole-Wheat Pita - Week 4
Carrot Raisin Quick Bread - Week 3
Potato Bread - Week 2
Focaccia - Week 1

How I'll be Living it Up with All my Own Snacks and a Pile of Books

Circles.

From my to do lists, to the laundry, to the kiddos to play dress-up, back to the to do list, to the laundry, to the bedroom, back to the kiddos for some puzzles.

I spent the day running in circles preparing myself for my first trip away from Luke and Maddy. I am getting on a plane and flying on my own. No lugging a car seat through security. No juggling all of Maddy's, and Luke's, snacks while simultaneously dragging what seems like half our worldly possessions behind me in a cheap rolling suitcase or two.

I am going to miss them, but I am excited. The hours between Denver and Baltimore seem like a welcome rest time. I am positive that I will thoroughly enjoy sitting on my booty immersed in books without Maddy, or Luke, interrupting me every 3 minutes, or every 30 seconds for that matter.
Luke is not really a talker, but as soon as I pick up a book all he wants to do is talk, talk, talk, about things that mean absolutely nothing to me. Does seeing a book in front of my face suddenly spark a dozen conversation topics in his brain? It seems so.

No Luke, I don't want to talk about the increased horsepower in the new BMW. Could you please tell me about that random billboard you saw three weeks ago some other time? Also, I don't really care which TVs Consumer Reports gave the highest ratings to either.

Seriously, it makes me batty.
Tomorrow I'll have an assortment of books and magazines to read through without the constant fear that I am just about to be interrupted. Yes Ma'am, I am living the high life.

I made a handful of lists today and even though I woke up this morning in a panic because I had completely procrastinated I am going to bed tonight feeling quite calm because I totally over reacted this morning. Traveling is so much easier when I don't have to worry about my kids oops, I mean my kid and my husband.

I won't have time to go to the gym tomorrow, or the whole weekend for that matter but the upside to freaking out and running around like a crazy woman all day unnecessarily is all those extra calories I scorched. Obviously I planned it that way, or something.

She is cute, but I am looking forward to only having to look after my own snacks.

Spiced Pineapple Cranberry Pork Roast

Monday Yumday

Slow cookers are pretty much the best thing ever. Okay my slow cooker is pretty much the best thing ever as long as I remember to actually use it. When I actually remember to use it things like Spiced Pineapple Cranberry Pork Roast. Not only do we get a dinner out of this yummy crock pot meal, we also get a good start on two additional meals.

Yes, you read that right, three dinners. If you play your cards right you will have Spiced Pineapple Cranberry Pork Roast, Pineapple Cranberry Sauce to use with grilled pork chops or salmon and BBQ Pork Pizza. By adjusting the amount you make of the Spiced Pineapple Cranberry Pork Roast to suit your family size you can get a head start on additional meals for your family. Below you will find the instructions to make Spiced Pineapple Cranberry Pork Roast to get 4 servings and basic instructions to help you turn one dinner into three.

A slow cooker really knows how to make a pork roast. Without fail pork roasts come out of the slow cooker moist, tender and bursting with delicious flavor. Whether making three meals or one this Spiced Pineapple Cranberry Pork Roast should go on you must make list.

Spiced Pineapple Cranberry Pork Roast

3.5 - 4 pound Pork Roast
2 garlic cloves minced
1/2 a large onion sliced
1 cup dried cranberries
1 15 ounce can pineapple tidbits, drained (reserve juice for later use)
1/4 cup pineapple juice
1/8 teaspoon cayenne pepper
1/8 teaspoon cinnamon
1/4 teaspoon thyme
1/4 cup teriyaki sauce
1/8 cup soy sauce

Mix garlic, onion, cranberries, pineapple, pineapple juice, cayenne, cinnamon, thyme, teriyaki sauce and soy sauce in crock pot. Stir to combine. Nestle the pork roast down into the mixture.

Cook on high for 4 hours or low for 8 hours. Roast is finished when it reaches an internal temperature of 160 degrees Fahrenheit.

To serve slice roast and top with pineapple cranberry sauce.


Meal #2: Grilled Pork Chops with Pineapple Cranberry Sauce
Reserve 1/8-1/4 cup of pineapple cranberry sauce for each future serving you will need. For example if you have a family of 4 you will need about 1 cup. Place sauce in the freezer safe container or bag. Before serving thaw and then warm in a medium sauce pan. Grill four pork chops to an internal temperature of 160 degrees Fahrenheit. To serve top each pork chop with a quarter of your Pineapple Cranberry sauce along side couscous and steamed vegetables. A quick easy and flavorful meal in less than 20 minutes.

Meal #3: BBQ Pork Pizza
Shred or slice remaining pork roast into small pieces. Each pizza will need 1 - 1 1/2 cups pork. For each pizza you are making mix 2 teaspoons of BBQ sauce into 1/3 cup of your favorite pizza sauce. Using homemade Whole Wheat Pizza Crust, or your favorite store bought crust spread the sauce over each crust. Stir 1 -2 tablespoons of BBQ sauce into your shredded pork and then spread the pork over the crust, (feel free to use more BBQ sauce if you are so inclined). Spread one diced Roma tomato, 1/2 cup sliced green bell peppers, and 1/2 cup sliced onion. Sprinkle 1/2 cup shredded mozzarella cheese over pizza, followed by 1/4 cup shredded cheddar. Cook until crust is crispy and cheese is melted and slightly browned around the edges.

And there you have it one main course and the start of two more, one for later on in the week and one in reserves in your freezer.

Other Evolving Mommy recipes you might enjoy:

• Hamburger and Veggie Slow Cooker Stew
• Ethiopian Beef Stew
• Slow Cooker Pot Roast