1 momofuku Ritz cracker crust
1/2 recipe of Tartine’s lemon curd
1c unsweetened whipped cream
These muffins are delicious. Original recipe here.
1 1/2 c all-purpose flour
3/4 c white sugar
1/2 tsp salt
2 tsp baking powder
1/3 c vegetable oil
~1/3 c milk
1 c blueberries
1. Preheat the oven to 400F
2. Mix together all the dry ingredients
3. Put the oil and egg together in a 1c measure, top off with milk.
4. Mix milk, oil and egg into the dry ingredients
5. Fold in blueberries
6. Portion into 8 greased or lined cupcake tins
1/4 c white sugar
1/6 c all-purpose flour
1/8 c butter, cubed
heaping 1/2 tsp ground cinnamon
1. Mix topping ingredients with a fork
2. Sprinkle or spread over the batter
andddd BAKE. ~20-25 minutes.
Then enjoy a delicious warm blueberry muffin breakfast.
Catching up on my post backlog — from Saturday two weeks ago (August 9th):
Sandwiches from Rhea’s Deli. Korean beef on the left, fried chicken on the right. Probably the best fried chicken sandwich I’ve ever had, also the hugest.
Followed by an Intro to Arduino class at Noisebridge. I learned to solder!
I’m so behind on posting…
For today, here’s the brown sugar pavlova I made for Moogle’s sixth birthday party. Because, yes, I had a dog birthday party. Stop judging.
Link to the original recipe later, but this is what I did: (From memory… what’s wrong with me. Why do I know this.)
8 egg whites
1c brown sugar
1c white sugar
1/2 tsp cream of tartar
1/2 white vinegar
1/2 tsp vanilla extract
Whip egg whites to stiff peaks, then slowly pour in the sugars. Then mix in the other stuff.
Shape into 8in circles (two), and bake at 250F for 90 minutes, then turn the oven off and let sit in the closed oven for at least an hour (up to overnight).
Assemble with a tart filling.
This one was lemon curd on the bottom, strawberry rhubarb compote on top, then sliced peaches. The original recipe was rhubarb curd and strawberries. I think any tart curd will work, as it offsets the meringue’s sweetness.