Wednesday, July 30, 2014

Bang Bang Chicken Skewers with Grilled Summer Veggies

Every time we have gone to Bonefish Grill, the hubs always orders Bang Bang Shrimp.  I am not much of a seafood gal, but I tasted one anyhow and LOVED the sauce!  On a future trip, I saw they had some bang bang chicken and I'm hooked!  This chicken is not the same as they do in the restaurant...I wanted a little healthier version rather than the breaded variety (although delicious).  

We paired ours up with some yummy zucchini, summer squash, green bell pepper, red onion, and couscous for a delicious dinner.  If nothing else, make the sauce and try it on some different meats, with your chicken nuggets...experiment and see what you like!

Bang Bang Chicken Skewers with Grilled Summer Veggies

4 chicken breasts, cut into 1 inch chunks
2 zucchini, cut into 1 inch chunks
1 red onion, cut into 1 inch chunks
1 12-oz package of mushrooms, cut in half
1 pint grape tomatoes
Olive oil, a few tablespoons for drizzling
Salt and pepper, to taste
1/2 cup mayonnaise
1/2 cup Thai sweet chili sauce
2 teaspoons chile garlic sauce, or more to taste

Soak wooden skewers for 30 minutes before using. You can also use metal skewers.

Thread the chicken, zucchini, onion, mushrooms and tomatoes onto the skewers (keep each thing separate since they have different cooking times). Drizzle the chicken and veggies with oil, then season with salt and pepper.

Whisk together the mayonnaise, Thai sweet chili sauce, and chile garlic sauce. Set aside.

Pre-heat your grill or grill pan to medium-high heat. Add the skewers. Cook the veggies for 6-8 minutes, or until tender, and the chicken 10-12 minutes.

Remove the skewers from the grill and let rest a few minutes. Remove the chicken and veggies from the skewers before eating. Toss the chicken with the sauce and serve alongside the veggies.

Recipe Source:  Taste of Home Cooking

Tuesday, July 8, 2014

Peanut Noodles with Pork


I honestly have been receiving the Food Network Magazine for a couple years now, and love it!  My problem is I see these fabulous recipes, want to make many of the recipes, then forget about them and all my new recipes come from my Pinterest boards.  Times have changed!!  I have been going through and trying some new delicious recipes, and it's been a fun change cooking from them instead of the blog world for a minute ;)

These noodles turned out good, although I wish there was a bit more sauce, so I'll tweak that for next time!

Peanut Noodles with Pork

Kosher salt
12 ounces Chinese chow mein noodles or spaghetti
1/3 cup creamy peanut butter
2 tablespoons rice wine vinegar
1/4 cup soy sauce
3 tablespoons toasted sesame oil
2 carrots, shredded (about 3/4 cup)
1 jalapeno pepper, finely chopped (remove seeds for less heat)
1 bunch scallions, chopped (white and green parts separated)
1 2 -inch piece ginger, peeled and minced
4 cloves garlic, minced
12 ounces ground pork (or ground turkey)
1/4 cup chopped fresh cilantro
chopped dry roasted peanuts

Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Whisk the peanut butter, vinegar, 2 tablespoons each water and soy sauce, 1 tablespoon sesame oil, the carrots and half of the jalapeno in a large bowl. Add the noodles and toss to coat.

Meanwhile, heat the remaining 2 tablespoons sesame oil in a large skillet over medium-high heat. Add the scallion whites, ginger and garlic; cook, stirring, until golden, about 2 minutes. Add the pork and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Stir in the remaining 2 tablespoons soy sauce.

Transfer the pork mixture to the bowl with the noodles. Add half of the scallion greens and cilantro and toss to coat, adding enough of the reserved pasta water to loosen. Serve topped with the remaining jalapeno, scallion greens and cilantro, and peanuts.

Recipe Source:  Food Network Magazine

Sunday, July 6, 2014

Cherry Cannoli Pie


I miss living in Ohio.  We lived so close to so many cool "Big" cities to visit.  On one of our visits, we traveled to Pittsburgh to watch a Pirates game and explore the city.  In our exploration, we went to the little Italian District, where we ate our first Primanti Brothers sandwich, got ice cream, and got some delicious biscotti and cannolis.  This pie reminded me so much of that trip.

This recipe comes from the lovely Food Network Magazine, which I've had a subscription to for the last few years and just love it!  I saw this and with cherry season beginning, this went on my short list to make!!

It turned out fantastic, and with the chocolate layer between the crust and the cherries, there was no soggy pie a few days down the road!  The pistachios are a MUST in this recipe, gives the perfect little crunch this pie needs to make it perfect :) Not to mention, this pie is just pretty and represents all the colors of the Italian flag ;)

Cherry Cannoli Pie

Spread 3 ounces melted chocolate in a 9-inch graham cracker crust; chill until set. Cook 12 ounces pitted cherries with 3 tablespoons sugar, 1 tablespoon butter and 1 teaspoon vanilla in a skillet over medium heat until tender, 5 minutes. Whisk 1 tablespoon cornstarch and 3 tablespoons water; stir into the cherries and cook until thickened, 3 minutes. Let cool, then pour into the crust. Puree 1 cup ricotta, 1/2 cup each pistachios, cream cheese and confectioners' sugar, 1 teaspoon vanilla and 1/4 teaspoon almond extract; spread over the cherries. Top with chopped pistachios and candied orange peel. Refrigerate until set, about 1 hour.

Recipe Source:  Food Network Magazine

Thursday, July 3, 2014

Spicy Asian Cucumbers

 I have been trying so hard to eat better...until I see a fabulous dessert.  But I am trying!  Here is a yummy side dish we had with some Asian noodles recently that really hit the spot...was very refreshing, crisp, and healthy.  Definitely better than eating an egg roll on the side ;)  This is so simple, a 5 minute side dish that will go well with any of your Asian dishes.

Spicy Asian Cucumbers


Chop 1 English cucumber. Sprinkle with 1 teaspoon kosher salt; let sit 10 minutes. Whisk 1 tablespoon rice vinegar, 2 teaspoons each sugar and soy sauce, 1/2 teaspoon sesame oil, 2 sliced scallions, 1 minced garlic clove and a pinch of red pepper flakes in a large bowl. Drain the cucumber and toss with the dressing; season with salt. Top with chopped cilantro.  


Recipe Source:  Food Network Magazine, June 2014

Saturday, May 24, 2014

Chocolate Oatmeal Cookie Bars


Contrary to this post, we have been cutting back on the sweets and pop at our house.  I was in charge of treats for a pinewood derby for some of the girls in our church group and we decided to have a "pitstop" with all sorts of treats, and I made a few selections.  Hence this post and the peanut butter bar recipe I shared yesterday.

These bars turned out so yummy and I love that they have coconut oil instead of butter.  They tasted great and there was not one left on the platter.  Success!

Chocolate Oatmeal Cookies Bars

3/4 cup coconut oil {you can use butter if you don't have coconut oil}
1.5 cups packed brown sugar
2 eggs

{cream above ingredients}

then add...
2 tsp. vanilla
1 7/8 cup flour (i know this measurement is random, but i experimented with all different amounts and this was perfect. basically just do a little less than 2 cups :) 
3/4 tsp baking soda
3/4 tsp salt
2 1/4 cup oatmeal

{mix well}
take 3/4 of the dough, and press it into a greased rectangular pan. {i use an 8x11 pan, but you can use any similar size depending on the thickness you want} set the remaining dough aside.

for the filling...
3/4 cup semisweet chocolate chips
1 tbsp. coconut oil {can use butter}
1/2 can sweetened condensed milk {7 ounces}...I used Fat Free
1/4 tsp salt
1 tsp. vanilla

Melt above ingredients together on stove or on microwave, just until melted. do not boil!  Pour filling evenly over cookie in pan, and spread it over the top.  Take the rest of the dough, break it up and dot it over the frosting.  Bake at 350 for 20 minutes.  Let it cool completely, then cut into squares and ENJOY!

Recipe Source: Well Traveled Wife

Friday, May 23, 2014

Lunch Lady Peanut Butter Bars


You know those foods that just take you back to childhood?  I'm talking Otter Pops, Mac 'n Cheese, Koolaid, and the old PB&J?!  These bars fit right into that category for me.  I was always so excited when these babies were on the menu at school.  So good!

My hubby does have a rule when it comes to these...they must have a layer of crunchy PB between the bar and chocolate layers.  I highly recommend it!  Here is one other version of these bars from my Mother-in-Law that are always a fav!


Lunch Lady Peanut Butter Bars

Cookie Base
1 cup real butter (2 sticks) at room temperature
1 cup granulated sugar
2 cups brown sugar
1  1/2 cups peanut butter, chunky or smooth
3 eggs
2 teaspoons vanilla
1 1/2 teaspoons baking soda
1/2 teaspoons table salt
3 cups all purpose flour
3 cups quick oats
optional: an extra 3/4 cup peanut butter, see notes in recipe below

Fudge Frosting
4 cups powdered sugar
1/2 cup cocoa powder
1/4 teaspoon table salt
1/3 cup butter, softened
1/3 cup boiling water
1 teaspoon vanilla extract

Preheat oven to 350 degrees.  Spray a rimmed cookie sheet (standard half-sheet pan) lightly with non-stick spray and set aside.

Cream butter and sugars for 2-3 minutes, until light and fluffy.  Add  peanut butter and vanilla and beat until combined.  Add eggs, one at a time and beat between each addition. Combine flour, baking soda, and salt and add mixture to dough.  Beat to combine.  Add oats and mix until incorporated.  Press dough into prepared pan into a flat layer.  Bake for about 10-12 minutes, but up to 15-20.  I’ve noticed that baking time can greatly differ depending on elevation, product brands (especially the peanut butter) etc.  The center should be puffed and set, but still soft.  The one thing you don’t want to do is overbake them.  So just keep an eye on them.

While crust is baking, prepare frosting.  Whisk together powdered sugar, cocoa powder and salt.  Add butter (make sure it’s soft!), boiling water, and vanilla.  Beat until smooth and glossy.

When cookie crust is done baking, if desired drizzle about 3/4 cups melted (just nuke it in the microwave) peanut butter on top and then spread on frosting.  Let cool (or leave slightly warm) and cut into squares to serve.  If also desired (and what’s not to be desired here?) serve with vanilla ice cream and hot fudge.  

Recipe Source:  Our Best Bites

Monday, May 12, 2014

Roasted Potato Salad


Let me set the stage for you....

Mother's Day 2014.  The sweet hubby wants to make me whatever my heart desires for dinner, so I tell him to smoke me something (he loves doing it and it is always delicious...a definite win-win situation).  He decides on ribs and beans, so I tell him I will make a potato salad.  After some battling (since he didn't want to make me cook on Mother's Day), he gave up.

I started making this new recipe and he turned up his nose when he saw how that I was going to roast the potatoes.  He is quite partial to his dad/grandmother's recipe and was very skeptical.  But believe me, by the time I was done and we tried it at dinner, there is now one other potato salad he will now eat.  It really did turn out delicious, and leftovers the next day were even better!  


Roasted Potato Salad


4 Eggs
4 Slices of Bacon or more if you’re a bacon lover like me
5-6 Small potatoes, or 3-4 large ones
1 tbs. Olive Oil
1/2 tsp Paprika
2 Sprigs Fresh Thyme
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
Salt
Pepper
1 Small Red Onion
3 Stalks of Celery
2 Whole Pickles or 1/4 cup Pickle Chips
3 Scallions
Handful of Chives

Dressing:
3/4 Cup Mayonnaise
2 tbsp Dijon Mustard or Grainy Mustard
1 tsp Apple Cider Vinegar
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
2 Dashes of Hot Sauce
Salt
Pepper
1/4 tsp Old Bay
Preparation:

Pre-heat oven to 425 degrees.

Bring eggs to a boil in a pot. Once the water comes up to a boil, shut off the heat, and place a lid on it. Leave alone for 10 minutes, it’ll carry over cook the eggs to perfection. After ten minutes, run cold water over the eggs and add some ice into the pot, while the water is running. This will allow the eggs to cool completely and stop the cooking process. Once cooled, peel the eggs under cool running water, and set aside.

Pre-heat a small skillet over medium heat. Cut the strips of bacon into small pieces and place in the hot pan. Cook, stirring occasionally until golden brown and crispy. About 5-7 minutes. Once finished, transfer the bacon onto a paper lined plate, using a slotted spoon. Allow to cool. Set aside.

This dish can easily be made into a vegetarian dish by omitting the bacon. Or if you are religiously against it, by all means, leave it out.

Wash and dry the potatoes, or if you’d like, peel the potatoes. Cut them into a medium dice, all the same size to ensure even cooking. Drizzle with the olive oil, and sprinkle in the spices and thyme. Place in the pre-heated oven on the middle rack and roast for 20-25 minutes, turning over once, half way through. Once fork tender and golden brown remove from the oven and allow to cool on pan, on a cooling rack or counter top.

Meanwhile cut the remaining vegetables, red onion, celery, scallions, pickles, into uniform small pieces and put in a large mixing bowl. Dice the hard boiled eggs from earlier and put them in the bowl as well. Toss the ingredients to combine well.

Pour the warm potatoes into the mixing bowl along with the cut veggies. Toss.

In a small bowl place all of the dressing ingredients and whisk to combine. Pour dressing over potato veggie mixture and toss well, to coat all of the dressing into the potato salad.

Sprinkle in the bacon from earlier and stir once again, reserving some for the garnish. Taste to make sure seasoning is spot on. Adjust accordingly.

Place in a serving dish and garnish with reserved bacon and chives. Serve as a side dish for any number of summer recipes. Eat immediately or wrap with plastic wrap. Can easily be made days in advance, stored in the fridge. Actually gets better the next day, cold. Yum. Enjoy.

Recipe Source:  The Candid Appetite

Monday, May 5, 2014

Martha Stewart's Peanut Butter Cookies



We recently had a recent widower over for dessert.  When my husband asked him what he liked, he said he didn't like chocolate and a few other things.  When it came down to it, he wanted peanut butter cookies :)  I haven't made PB cookies in a long time so went searching for a new recipe. 

I found this yummy Martha Stewart recipe that made the most wonderful, crispy on the outside, perfect PB cookie I've had in a while.  Definitely a keeper!

Martha Stewart's Peanut Butter Cookies

8 tablespoons (1 stick) unsalted butter
3/4 cup smooth peanut butter
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking soda
Dry-roasted, salted peanuts, for sprinkling (optional)

Heat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter, peanut butter, and both sugars together until light and fluffy. Add egg and vanilla, and mix on medium speed until well combined.

In a medium mixing bowl, sift flour and baking soda together. Add to the butter mixture, and beat just to combine.

Scoop out 2 tablespoons of dough, shape into a ball, and place on one of the prepared baking sheets. Repeat with remaining dough, placing scoops 3 inches apart. Dip the tines of a fork in warm water; press the dough balls lightly with the back of the fork to flatten them slightly (dip the fork back in the water for each dough ball, to prevent sticking). Sprinkle with a few peanuts, if desired.

Transfer to the oven, and bake until golden brown, 18 to 20 minutes, rotating the baking sheets between the oven shelves halfway through baking. Transfer baking sheets to a wire rack to cool. Store in an airtight container at room temperature up to 1 week.

Recipe Source:  Martha Stewart

Sunday, May 4, 2014

Copycat Kneaders Chicken Salad


It's Spring!  I was definitely ready for some Springtime meals this last week, and nothing says warm weather meal to me like a chicken salad sandwich!  So I went to my files and found this one I haven't tried yet, and I must say I think I have found my new go-to!

This claims to be a copycat of Kneaders chicken salad, and I must say I haven't ever tried Kneader's version...but I know I love this!  

Copycat Kneaders Chicken Salad

1/4 cup white vinegar
salt (to taste)
pepper (to taste)
1-1/4 cup mayonnaise
1-1/4 cup sour cream
4 stocks celery, chopped
1 bunch green onion, chopped
4-6 boneless, skinless chicken breasts; cooked and shredded*

Mix vinegar, salt, pepper, mayonnaise and sour cream together.  Mix celery, green onion and chicken in separate bowl. Mix all ingredients together. Let set overnight or for a few hours for the best flavor.  Serve on buns or rolls.

*For my chicken, I placed 6 chicken breasts in the crockpot with a can of chicken stock and sprinkled with seasoning salt.  Cook on high for 4 hours.  Place cooked chicken in Kitchen Aid mixer and use paddle attachment to shred chicken to desired consistency.

Recipe Source:  Six Sisters Stuff

Tuesday, April 29, 2014

Peanut Butter Yogurt Dip

Say hello to my new obsession!  With the prices of apples lately, I have been buying Granny Smith apples, but have a hard time eating them straight-up...too tart!  This is the perfect compromise.  

This dip is so good, I have been known to just grab a spoon and sneak a bite or two of it throughout the day ;)  

Peanut Butter Yogurt Dip

1 (6 oz) container plain or vanilla Greek yogurt 
3 tablespoons creamy peanut butter
3 teaspoons honey

In a small bowl, combine Greek yogurt, peanut butter, and honey. Stir until combined and smooth. Serve with apple slices or other cut up fruit.


Recipe Source:  Two Peas and Their Pod

Wednesday, April 16, 2014

Oriental Chicken Salad


I've mentioned it before, but I live in a small-town.  The small-town is predominately compromised of those from the Hispanic culture.  Therefore pretty much all of the restaurants around here are Hispanic restaurants.  There is one little gem among the tacos and burritos called Bon Vinos Bistro.  I have had phenomenal breakfast, sandwiches, desserts, and this salad (or at least my interpretation of it :)  I loved this salad when I first tasted it and knew I needed to recreate it.  

The description from their menu says..."Grilled chicken, romaine lettuce, coleslaw mix, toasted almonds, Linguini noodle, sweet & sour dressing, topped with green onions."  Simple enough, right?!  I found a ginger sesame dressing that was delicious on this salad.  I actually got it at Walmart in the produce section, it is the Marketside brand.  I had some yummy homemade fettucine noodles from my hubby's grandma, and they were perfect for this!



Oriental Chicken Salad

Coleslaw Mix
Romaine lettuce, chopped
Sliced almonds
Chicken Breasts
Fettucine or Linguine noodles, cooked al dente
Sliced green onions
Sesame Ginger Dressing

I marinated the chicken in some of the dressing for 3-4 hours then grilled it and sliced it.  Mix the coleslaw mix with the romaine lettuce and pile on each plate.  Mix the cooled noodles with more dressing and chill.  Pile noodles on lettuce, place chicken on top and sprinkle with almonds and green onions. Drizzle with more dressing if desired.

Recipe Source:  My Own Recreation

Tuesday, April 15, 2014

Peanut Butter Pretzel Chocolate Granola Bars


Some of the greatest recipes I have ever made are from ward cookbooks (and maybe a few flops have come from there as well :)  There are some wonderful family recipes shared in these books, and I am very thankful these folks that share are willing to do so!  These are seriously easy...under 10 minutes to make, and I definitely prefer them over the store bought variety.  The boys gobbled these up quick, and we quickly made the second variety shared in my cookbook for a s'mores granola bar (which I'll post another day)!!


Peanut Butter Pretzel Chocolate Granola Bars

1/2 c. butter
1/2 c. brown sugar
1/2 c. honey
1/2 c. peanut butter
2 tsp. vanilla
4 c. old fashioned oats
1 c. rice krispies
1-1/2 c. chopped pretzels
1/2 c. mini chocolate chips

In a large bowl, combine oats, rice krispies, and pretzels.  Sed aside.  Mix butter, sugar, and honey in a saucepan and bring to a boil.  Boil 2 minutes.  Stir in peanut butter and vanilla.  Add oatmeal mixture.  Stir well and then press into a 9x13 pan.  Sprinkle with mini chocolate chips and firmly press down.  Let cool and cut into bars.  Wrap individually in plastic wrap and place in gallon size ziploc bag to store.  Yield: about 24.  

Recipe Source:  Rattlesnake Mountain Ward Cookbook via Angie Thomas

Tuesday, April 1, 2014

Sriracha Honey Chicken

I feel so out of it when it comes to my little food blog.  I started doing this about 6 years ago as a way to share our family's favorite recipes and turned into quite the hobby!  I want to keep it going, but lately with the whole home building process, 3 small children, and life in general it has taken a back-burner for now.  I do want to keep it going when I can!  Maybe when life slows down a bit I can make my posts a more regular thing :)  

Anyhow, we have been eating a lot healthier around here (for the most part).  We are trying to incorporate more veggies into all meals, and so far so good.  I follow a girl on Instagram and have loved seeing her ideas for eating whole.  This recipe for the chicken comes from her.  See the link below for her blog ;)

Sriracha Honey Chicken

3 chicken breasts, diced
1 Tbsp. olive oil
3 Tbsp. honey
1 Tbsp. Sriracha Sauce
1 clove garlic, minced
Salt and Pepper to taste

Heat oil in skillet over medium high heat.  Add chicken and cook until almost cooked through.  Drain any juices from pan, add honey, sriracha, garlic, and salt and pepper and cook until the outside of the chicken gets a little caramelized.  

*I served this over rice and stir-fried veggies.  Fried rice would be great as well.

Recipe Source:  Eating Whole


Saturday, March 8, 2014

Mormon Muffins

Once upon a time I lived in Ogden Utah (ok, it was almost the first 25 years of my life!).  In Ogden, there is a restaurant that is famous for their...get this...BRAN MUFFINS!!  They call them "Mormon Muffins," and I'm not sure why, nor have I done my research.  In any case, these bran muffins have always been my favorite!  Put a little dab of butter or a squirt of honey, or even some homemade honey butter, and you have a divine treat!  The restaurant is called the Greenery, and it is inside Rainbow Gardens.  So next time you visit O-town, pass by and give these a try!




I won't lie, I haven't had one of these in years, so I won't tell you they are a dead-on match, but they must be close since the recipe is on their website!!!

Mormon Muffins


2
5
1
2
4
1
5
1
4
2
1
cups
tsp
cup
cups
each
quart
cups
tsp
cups
cups
cup
boiling water
baking soda
shortening
sugar
eggs
buttermilk
flour
salt
All Bran Cereal
40% Bran Flakes
walnuts (chopped)

Add soda to boiling water and set aside.  Whip shortening and sugar until light and fluffy.  Add the eggs slowly.  Mix well.  Add the buttermilk, flour, salt and mix again.  Add the soda water very slowly.  Gently fold the cereals and the walnuts into the mix.


Spoon 1/8 cup into greased muffin tins.  Bake at 350 degrees for 30 minutes.  Let cool for 5 minutes.
Muffin mix must sit in the refrigerator over night before baking.  Muffin mix will last one week, covered and refrigerated.  Yields 3 dozen muffins.


Recipe Source:  The Greenery Restaurant

Tuesday, February 25, 2014

Delicious Blueberry Muffins with Blueberry Swirl


It has been far too long since I made muffins from scratch seriously...like over 2 years since I tried a new recipe!  It is now time to redeem myself!  So, here we go with a muffin that doesn't only taste good, but is darn pretty to look at!  These muffins have whole blueberries inside as well as a swirl of some beautiful blueberry syrup.  The result is a cakey, moist muffin sure to please anyone!  

Stay tuned, I feel a muffin-baking spree coming on and have lots of recipes on my list to try!  Some are healthy, some just look sinful ;)

Delicious Blueberry Muffins with Blueberry Swirl


Lemon-Sugar Topping:
1/3 cup sugar
zest from one lemon

Muffins:
2 cups frozen blueberries (or 2 cups fresh)
1 1/8 cups (8 ounces) plus 1 teaspoon sugar
2 1/2 cups (12 1/2 ounces) all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
4 tablespoons butter, melted and cooled slightly
1/4 cup oil (vegetable or canola)
1 cup buttermilk
1 1/2 teaspoons vanilla extract

For the topping, stir together sugar and lemon zest in a small bowl and set aside.

For the muffins, adjust an oven rack to the middle position and preheat oven to 375 degrees. Spray a standard muffin tin with nonstick cooking spray. Rinse one cup frozen berries under cold water and spread on a double layer of paper towels to dry well. Bring remaining one cup berries and 1 teaspoon sugar to simmer in a small saucepan over medium heat. Cook, mashing berries with a spoon several times and stirring frequently, until the berries have broken down and the mixture is thickened and reduced to about 1/3 cup, about 6-8 minutes. Transfer to a small bowl and cool to room temperature, about 10 to 15 minutes.

Whisk the flour, baking powder, and salt together in a large bowl. Toss the berries that have dried on the paper towels in with the flour mixture. Whisk remaining 1 1/8 cups sugar and eggs together in a medium bowl until thick, about 45 seconds. Slowly whisk in the butter and oil until combined. Whisk in the buttermilk and vanilla until combined. Using a rubber spatula, fold egg mixture into flour mixture until just moistened. The batter will be lumpy with a few dry spots of flour – don’t overmix. This is the key to moist and tender muffins.

Using ice cream scoop or large spoon, fill the muffin cups until they are about 3/4 full. Spoon a teaspoon of cooked berry mixture into the center of each mound of batter. Using a skewer (or a chopstick), gently swirl the berry filling into the batter using a figure eight motion. Sprinkle lemon sugar evenly over the muffins.

Bake until the top of the muffins are golden and just firm, 17-18 minutes. Cool muffins in the muffin tin for 5 minutes, then transfer to a wire rack and cool 5 minutes before serving.


Recipe Source: Mel's Kitchen Cafe