recipe: blueberry & cream cheese muffins

Hello, spring!! How happy we are to see your shining face. I thought what better way to ring in the change of season but with some sweet and fresh fruit muffins! Hope you like them.

Blueberry and Cream Cheese Muffins

Makes 1 dozen

Ingredients:

(For the muffins)
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/4 tsp salt
1 tsp baking powder
1/3 cup oil, any kind
1 large egg
1/3 cup milk
2 tsp lemon juice
1 cup blueberries, frozen

(For the icing)
1/4 cup unsalted butter, room temperature
4 oz cream cheese
1/2 tsp vanilla extract
2 cups icing sugar

Steps:

1. Heat oven to 400°F. In a large bowl, combine well the flour, sugar, salt, and baking powder. Set aside.

2. In a medium bowl, add the oil, milk, and lemon juice. Mix. Then pour the wet ingredients into the dry ingredients. Stir until just combined. Fold in the blueberries.

3. Line each muffin cup with a paper liner. Using a tablespoon or ice cream scoop, drop the batter into the 12 liners evenly. Place in the oven and bake for 15-20 minutes or until a toothpick comes out clean. Remove and let cool completely.

4. For the icing- Combine butter, cream cheese, and vanilla in a bowl and mix until smooth. Add icing sugar 1 cup at a time until desired consistency. Spread on top of muffins with a utensil or piping kit.

Note: because the frosting is made of cream cheese, these muffins can be frozen and thawed after they are iced!

Emory

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make these : donut muffins

Donut Muffins - 12Prior to giving birth to Remy, I went on a baking rampage. It was probably due entirely to my nesting instinct. It was during this time that I tried quite a few different recipes, especially when it came to muffins. One such recipe was donut muffins. I made them with my husband in mind, since he is a huge fan of donuts. He said that they were the best things that I had ever baked. I took that as a compliment.

Donut Muffins - 13This is how to make your own donut muffins. For the original recipe, click here.

Donut Muffins - 1Donut Muffins

Ingredients:

1 cup white sugar
1 cup flour
1/2 cup milk
1/2 cup margarine, melted
3/4 tsp ground nutmeg
1 tsp baking powder
1 tsp ground cinnamon

Donut Muffins - 4Steps:

1. Preheat oven to 375°F. Grease 12 muffin cups.

Donut Muffins - 22. Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared muffin cups about half full.

Donut Muffins - 63. Bake in the oven until the tops are lightly golden, about 15 to 20 minutes.

Donut Muffins - 84. While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.

Donut Muffins - 10<3

Emory

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kinfolk : red velvet lava cakes

Kinfolk_Vol17_TheBloodMenu-2Recipe by Diana Yen, Photograph by Anders Schønnemann, Styling by Mikkel Karstad & Sidsel Rudolph. 

Invented at New York’s Waldorf Astoria in the 1930s, red velvet cake is adored by the masses. In this interpretation, molten chocolate turns into gooey lava as it oozes from the center of this soufflé-like cake.

Red Velvet Lava Cakes

Ingredients:

For the Ganache
4 ounces (115 grams) semisweet chocolate chips
¼ cup (60 milliliters) heavy cream

For the Cake
4 ounces (115 grams) bittersweet chocolate, chopped
¼ cup (55 grams) unsalted butter, cubed, plus more for greasing
3 tablespoons all-purpose flour, plus more for dusting
¼ teaspoon salt
3 large eggs
½ cup (100 grams) granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon red gel-paste food coloring
Confectioners’ sugar, optional

Method:

For the Ganache
Place the semisweet chocolate in a small heat-proof bowl. In a small saucepan, warm the cream over medium-high heat until it just begins to boil. Pour the cream over the chocolate, let stand 2 to 3 minutes for the chocolate to soften, and then whisk until smooth. Cover with plastic wrap and refrigerate until set, about 1 hour. Using two teaspoons, form 6 balls of ganache, spacing them out on a parchment-lined tray. (The leftover ganache can be warmed and served with the finished cakes, or kept in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months.) Freeze the ganache balls until solid, about 1 hour, or they can be wrapped tightly and kept in the freezer for up to 3 days before using.

For the Cake
Preheat the oven to 350°F (180°C) and adjust the oven rack to the middle position. Grease six 4-ounce (120-milliliter) ramekins or 6 cups of a standard muffin tin with butter and coat them lightly with flour, tapping out excess. Place them on a baking sheet and set aside.

In a small saucepan, stir together the bittersweet chocolate and butter over medium-low heat until just melted. Remove from the heat and whisk in the flour and salt until well combined.

In the bowl of an electric mixer fitted with the paddle attachment, or in a medium bowl using a handheld electric mixer, beat the eggs. Slowly add the granulated sugar and continue mixing until the eggs are foamy and pale in color, 3 to 4 minutes. Stir in the vanilla and food coloring. Pour in the melted chocolate mixture and use a rubber spatula to stir until just combined. Divide the batter evenly among the prepared ramekins.

Place 1 ball of ganache into the center of each ramekin, taking care not to press it all the way to the bottom. The goal is to have it immersed in the center of the cake. Use a spoon to smooth the batter over the ganache.

Bake for 15 to 20 minutes, until the tops are just set. Set aside to cool for 2 to 3 minutes. Loosen the edges of the cakes with a butter knife, and then turn them out onto individual plates, or onto a baking sheet if using a muffin tin. Dust with confectioners’ sugar and serve immediately with more of the warmed ganache* on the side, if desired.

*To warm the leftover ganache, place it in a heat-proof bowl over a pot of gently simmering water and stir until melted.

Serves 6

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chocolate cake cupcakes

ChocolateCake5This year for Geoffrey’s birthday, I promised to bake him a cake. I typed in the words “best chocolate cake recipes” into Google, clicked on the first page that came up, and promptly made a shopping list of ingredients that we were in need of. The night before his big day, we returned home from visiting his family, and I set out to make the cake.

We moved into The Little Barn only a few weeks ago, but between work, dogs, contractors, and life, we have yet to unpack absolutely every box. (We only just got our kitchen sink installed on Friday.) When I went to grease two 9″ cake pans, I realized that I only had one bread pan, a casserole dish, and two muffins trays. Pardon my French, but my first thought was, “Shit. Now what?” Never one to be deterred in the kitchen, I chose to turn this two-tiered chocolate cake into 29 muffins, given that he was turning that exact age this year.

This one decision turned an everyday chocolate cake recipe into a beautiful mountain of chocolate cupcakes. It was definitely a silver lining moment.

ChocolateCake1Chocolate Cake Cupcakes:

For the cake mixture:
2 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup milk
1/2 cup vegetable oil
2 eggs
2 tsp vanilla extract
1 cup boiling water

For the frosting:
2 3/4 cups confectioners’ sugar

6 tbsp unsweetened cocoa powder
6 tbsp butter
5 tbsp evaporated milk
1 tsp vanilla extract

ChocolateCake2Steps:

1. Preheat oven to 350°F. Prepare the muffin trays by buttering and lightly flouring.

2. Add flour, sugar, cocoa, baking powder, baking soda, and salt into a large bowl. Whisk through to combine well.

3. Add milk, vegetable oil, eggs, and vanilla. Mix at medium speed until combined. Add boiling water, and beat at a high speed to add air to the batter.

4. Distribute mixture evenly to muffin trays, filling about 1/2 to 3/4 full. Bake for approximately 17 minutes, or until cake tester comes out clean. Let cool.

ChocolateCake65. In a medium bowl, sift together the confectioners’ sugar and cocoa, and set aside.

6. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.

7. Once cool, remove the cupcakes from the trays. Frost the tops of each cupcake. Place in the refrigerator.

8. After the frosting has hardened, build a tower of cupcakes. Then serve, and enjoy!

ChocolateCake10ChocolateCake8Because of time constraints, I had to use store-bought icing for Geoffrey’s Chocolate Cake Cupcakes. The next time that I make this, I will be sure to make it from scratch. BTW, I most definitely will be making this recipe again. The design and the taste were that extraordinary! Be sure to try it out for yourself!

<3

Emory

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in september.

Leaf.jpgIs anyone else on the same page with me when I say that each month just seems to fly by? As I predicted in August, September was a very hectic month for me. Let’s recap what exactly happened:

PTPI revealed to you guys that I was starting up my own vintage, handmade, and clothing store. With only a few days from the grand opening, I am still hurriedly trying to get last minute details together.

1.jpgThis month I introduced you to one new, one recycled, and one recipe from a lovely guest blogger. The theme this month was apparently sweet treats, but would you really expect anything else during the end of a long, hot summer?

11.jpgWe went on a small road trip where I visited my first antique mall. I bought many amazing vintage items, most of which are now available in my store. We also took Holly and Truman along with us, and made it a proper family vacation. :-)

DSC_0667I reviewed yet another dream cabin of mine, and showed you my inspiration for our mudroom and living room.

10.jpgI finally revealed the progress of The Little Barn, which admittedly was long overdue. It’s by far my favourite (and only) house we’ve ever built.

tom-hardy-with-pup-on-new-film-animal-rescue-1I reviewed a hit song and offered another version of it, an incredibly good movie starring Tom Hardy, and most recently, this film.

4.jpgI discussed what it was really like living on an acreage, and then scheduled a photo shoot with our pet family in the countryside.

9.jpgWe also had a flower-inspired shoot here.

5.jpgLast, but not least, this was my latest, and one of my cutest, DIY posts.

1.jpgSee you in October!

<3

Emory

  • Welcome, friends! My name is Emory. I am a wife and mother to four (three on earth and one in heaven). This is our life on the Canadian prairies.
    email: helloscarlettblog@outlook.com

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  • let's cuddle in the spare bedroom and discuss decor
    renovating our bonair pop-up camper
    covid renovation: wood pallet playhouse
    photography backdrop stand diy.
    acreage renovation: culverts
    home improvement essentials you can use to boost your home right now
    stairway to heaven, or something like that
    carrot cake
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