Archive for the ‘Breakfast’ Category


I have been searching for a good blueberry muffin recipe for about 3 months. I have tried 4 or 5 different recipes, all of which seemed to be lacking something – flavor, moisture, crumb, originality; I’m not quite sure. We have a cafe on the bottom floor of our office building – Au Bon Pain – that has these incredible blueberry muffins. Each time I buy one I make an attempt to figure out what their secret ingredient is. Maybe there is coconut oil? or vanilla? or yogurt? or maybe sour cream? a different spice? I wish I knew.

Muffin in tin

Even as much as I love breakfast and breakfast foods, I refuse to get up early enough to eat it at home. I often will opt to stop at ABP on my way up to work, or go down the street to Flour [and if you live in the Boston area and you havent been there, you should. trust me – their sticky buns are famous. Bobby Flay did a “throw down” with them a while back, I’m not sure who won – I think Flour, or at least I hope so] But again, I’m spending too much money. My goal right now is to make a baked good and bring it into the office on Monday to last me through the week. I need to stop spending $3 on a muffin every day.

This recipe isn’t what I was looking for; however, it was quite the pleasant surprise. I underestimated how much the cinnamon flavor would shine through – I thought maybe it would be a secondary flavor, but its definitely not. The blueberries are the secondary flavor in these muffins. If you like cinnamon and you like blueberries, then this is perfect for you. These are light and moist (does anyone else strongly dislike that word? because I cant stand it, but I cant think of a better alternative) and the blueberries are swaddled nicely with cinnamon and sugar.

Cinnamon Blueberry Muffins
adapted from Gourmet

6 tbs unsalted butter, room temperature
1 c light brown sugar
1/2 c whole milk
1 large egg
1 1/2 c flour
1 1/2 tsp baking powder
2 tsp cinnamon
1 tsp vanilla extract
1/2 teaspoon salt
1 package of blueberries (7 oz)

1. Preheat oven to 400°F. Lightly oil muffin tins or put liners in the cups.
2. In a stand mixer add butter, brown sugar, milk, and egg in a bowl. Wisk on medium-low until fully incorporated.
3. In a separate large bowl, combine flour, baking powder, cinnamon, vanilla and salt. Add to wet mixture and mix on low speed until just combined.
4. Remove bowl from stand mixter and gently fold the blueberries in.
5. Equally divide the batter among the muffin cups and bake for 20-25 minutes. They are done when a toothpick

Fun fact: if you dont have toothpicks on hand, you can use an uncooked spaghetti noodle instead!

Oh, and you don’t need a stand mixer to make these. I just happen to be in love with my new KitchenAid and will take any excuse to use it.



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When I graduated from college I could barely make a grilled cheese sandwich without burning it. My mom was a great cook so I never bothered learning because… well… why would I? Someone else made me great food which required little to no effort on my part – nice! Then I went to college and lived on-campus all four years; again, someone else making me great food that required no effort – perfect! And then I graduated, moved back home to a mom who decided she wasnt going to cook my every meal (sad), and found I had massive amounts of time on my hands now that I wasnt involved in thesis, class, internships, student groups, etc. What to do…


Well, I decided to cook. It started off with simple meals that I could put together from Trader Joe’s – premade salads, meats, pastas (they’re so easy!); however, I had no idea what to do with the left over. I started googling food websites and stumbled upon epicurious.com – my life changed. I found recipes for everything I could possibly think of ordering at a four star restaurant and loved making them myself. Adding a little bit more of this, less of that, and always more garlic. So here I am, a couple years later buying new gadgets, attempting new things, taking a few recreational cooking classes, and trying to find someone to cook with.

Dough Dough Ball

This blog is an attempt to do two things:

1. Keep track of the meals I make – recipes and notes included. I can never remember where the recipe for my chocolate chip cookies came from, what substitutions I made, what did NOT work, and what did.

2. Try something new. Food blogs bring together two of my favorite hobbies – photography and cooking. Indoor photography is new to me, so I’m counting how long it will be before I buy a better light source and macro lens… and a KitchenAid Mixer for that matter; although I have been told many times that the only reason to get married is to register for one of those… a) I think that’s sad and b) I’m not going to wait. It’s just a matter of time.

So it begins…. I thought I’d start off with blueberry scones.

Blueberry Scones
inspired by smitten kitchen

Take a bite

2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/4 cup sugar
1/2 teaspoon salt
5 tablespoons cold, unsalted butter
3/4 cup dried blueberries
1 cup heavy cream

1. Adjust oven rack to middle position and heat oven to 425°F.

2. Place flour, baking powder, sugar and salt in large bowl. Wisk together until completely mixed.

3. Pour flour mixture onto counter and add butter*. Use a bench scraper (or pastry cutter/knife) to cut in the butter until the pieces are pea sized (try not to handle the dough as much as possible). Create a small trough in the middle of the dough and add cream, 1/2 cup at a time. Use the bench scraper to cut the cream into the dough.

4. Mix in blueberries.

5. Knead dough by hand just until it just comes together into a rough ball, approximately 15 seconds (note: the dough will not be sticky). Press out into an even layer 3/4″ thick. Using your bench scraper, cut into 8 wedges.

6. Place wedges on ungreased baking sheet and bake until scone tops are slightly brown, 10-15 minutes. Cool on wire rack.

Scones are best served on the same day, but can be kept in an air tight container up to 2 days.

*Note: the key to making scones is to have cold ingredients. Make sure you dont take the butter or cream out of the fridge until you are ready to use it. The warmer the dough becomes, the less flakey it will be.


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