Wednesday, July 7, 2010
One of my favorite blueberry baked goods is definitely blueberry muffins. I've been wanting to make blueberry muffins for a while now, but I kept not having time.
Once I started baking them, I remembered again how quick they are to make. They are even quicker to make if you don't go through with adding the streusel topping. I personally like how the muffins look without the streusel. The streusel hides some of the bright bleeding blue berries. But once I tasted them with the streusel, I knew it was worth the extra step. The streusel adds a whole new dimension to the blueberry muffins and makes them really delicious.
I could eat these all day long. This was the first recipe I ever used to make blueberry muffins. I know I should try out some other recipes, but it's hard to go away from such a great recipe. I'll try out some other recipes later, but I had to make this one first.
Blueberry muffins (recipe from Colleen on allrecipes)
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 2 cups fresh blueberries
- 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 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
- Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups about 2/3 full, and sprinkle with streusel topping mixture.
- To Make Streusel 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. (I mixed with fork and then mixed with my hands, pressing the mixture together and then rubbing it between my fingers to make it crumbly)
- Bake for 20 to 25 minutes in the preheated oven, or until done.
Wednesday, July 7, 2010
477 Camino Del Rio S
San Diego, CA
We celebrated Little Sister and her boyfriend's birthday two weeks ago. It took place a few hours after the epic Gaslamp Food tasting tour. I didn't think I'd be able to eat at all, but somehow was able to eat again by the time dinner rolled around.
It's been a really long time since I visited Benihana. I don't think there is much to say about the food. The food is nothing special and you are mainly there for the show and the group friendly environment. I would love to experience teppanyaki in Japan one day. I've experienced it in Taiwan and the food was incredibly good.
For some reason, every time I go to Benihana, we seem to get the chefs that are particularly inexperienced. I've heard of great shows, but my chef always seems to be dropping his knives and messing up. I'll let this post mainly be a picture post.
The special going on was a two person dinner for $39, chicken and filet mignon. Almost everyone went with that, except Little Sis got the Seafood trio. I will say that the seafood trio tasted better than I expected. Everything else was just okay. The food was simply cooked, so there's not much to talk about.
We started with some cocktails:
Our meals came with mushroom soup:
Little Bro ordered a seared beef appetizer:
Lil Sis' BF ordered a Las Vegas sushi roll:
Here is the famous fried rice:
Here's our food slowly coming onto the table:
At the end, the birthday kids were serenaded with a song and given some pineapple.
Wednesday, July 7, 2010
I hope everyone had a great Fourth of July weekend. My weekend was full of events. I thought having a three day weekend would mean a lot of time to relax, to eat, to bake, etc. I did a lot of eating, but I didn't do much relaxing or baking.
One of the few things I did find time to make were these sugar cookie bars for our barbecue. I had seen these sugar cookie bars from The Girl Who Ate Everything. They looked so simple to make and while I don't normally frost my sugar cookies, her spring colored frostings made me want to similarly decorate mine.
With it being July 4th, I decided to make my cookies patriotic with some white frosting and red and blue sprinkles. I made the frosting layer pretty thin because no one in my family really enjoys frosting. These cookies are really easy to make.
I followed the recipe as is, except for the frosting. I used powdered sugar and milk to make a glaze type frosting.
Sugar cookie bars (adapted from The Girl Who Ate Everything)
1 cup butter, room temperature
2 cups sugar
2 tsp vanilla
5 cups flour
1 tsp salt
1/2 tsp baking soda
1. Cream butter and sugar until fluffy. Add eggs, one at a time, mixing
after each egg. Add vanilla and mix well.
2. In a separate bowl combine
flour, salt, baking soda and stir with a whisk to combine. Add to wet
mixture and mix just until combined. Spread on a greased baking sheet
(use a 13 x 9 pan).
3. Bake at 375 degrees for 10-15 min, until light
golden brown or until a toothpick comes out clean (they won't look done
so do the toothpick test). Cool completely and frost.
- 1 cup confectioner’ s sugar
- 1 1/2 tbsp. milk
small bowl, stir together sugar, milk until sugar
is completely dissolved. If mixture is too thick, add a little more
milk. If too thin, add more sugar. You can add a couple of drops of
food coloring for different colored glazes.