Today in the cottage kitchen, I am taking advantage of blueberry season and making blueberry muffins. Be sure to coat the blueberries in a little flour, and then they won't sink to the bottom of your batter when baking. A brown sugar topping with pecans makes the muffins bakery-style. Right out of the oven, everyone is asking what I am making. The blueberry muffin is so humble but especially perfect for snacks or breakfast. These were regular-size muffins, and the recipe made 12. I have been taking recipes and simplifying them by using fewer ingredients and ingredients I have in my pantry. Blueberry Muffins Ingredients: Brown Sugar Topping 1/2 cup packed light brown sugar 1/2 cup chopped pecans 1 teaspoon ground cinnamon Muffins 1 and 3/4 all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup butter, softened 3/4 granulated sugar 2 large eggs, room temperature 1/2 cup sour cream 1 teaspoon vanilla extract 1/4 cup milk 1 and 1/2 cups blueberries, tossed with 1 teaspoon of all-purpose flour Preheat oven to 425°F. Spray your muffin tin or use cupcake liners. Set aside. Mix all of the brown sugar topping together. Set aside. Mix the flour, baking soda, baking powder, and salt together in a large bowl. Set aside. Using a mixer, beat the butter, granualted sugar on high until smooth and creamy. On medium speed beat the eggs in one at a time, beating well after each egg. Beat in the sour cream and vanilla on medium speed. With the mixer running on low, add the dry ingredients and the milk slowly into the wet ingredients until well incorporated but not overmixed. Put the blueberries into to a teaspon of flour and coat them then fold them into the batter. Spoon the batter into the cupcake tin or liners, filling them all the way to the top. Spoon brown sugar topping on each, gently pressing it down into the surface until it is adhered. Bake for 5 minutes at 425°F then, reduce the heat to 350°F. Bake for another 18-20 minutes until a toothpick comes out clean. Cool for 5 minutes in baking tin, then place on cooling rack. Cover them to store and will last in refigerator for a week. Can freeze for up to 3 months. Recipe adapted from: Sally's Baking Addiction In Victory, Sherry
Today in the cottage kitchen, I am taking advantage of blueberry season and making blueberry muffins. Be sure to coat the blueberries in a little flour, and then they won't sink to the bottom of your batter when baking. A brown sugar topping with pecans makes the muffins bakery-style. Right out of the oven, everyone is asking what I am making. The blueberry muffin is so humble but especially perfect for snacks or breakfast. These were regular-size muffins, and the recipe made 12. I have been taking recipes and simplifying them by using fewer ingredients and ingredients I have in my pantry. Blueberry Muffins Ingredients: Brown Sugar Topping 1/2 cup packed light brown sugar 1/2 cup chopped pecans 1 teaspoon ground cinnamon Muffins 1 and 3/4 all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup butter, softened 3/4 granulated sugar 2 large eggs, room temperature 1/2 cup sour cream 1 teaspoon vanilla extract 1/4 cup milk 1 and 1/2 cups blueberries, tossed with 1 teaspoon of all-purpose flour Preheat oven to 425°F. Spray your muffin tin or use cupcake liners. Set aside. Mix all of the brown sugar topping together. Set aside. Mix the flour, baking soda, baking powder, and salt together in a large bowl. Set aside. Using a mixer, beat the butter, granualted sugar on high until smooth and creamy. On medium speed beat the eggs in one at a time, beating well after each egg. Beat in the sour cream and vanilla on medium speed. With the mixer running on low, add the dry ingredients and the milk slowly into the wet ingredients until well incorporated but not overmixed. Put the blueberries into to a teaspon of flour and coat them then fold them into the batter. Spoon the batter into the cupcake tin or liners, filling them all the way to the top. Spoon brown sugar topping on each, gently pressing it down into the surface until it is adhered. Bake for 5 minutes at 425°F then, reduce the heat to 350°F. Bake for another 18-20 minutes until a toothpick comes out clean. Cool for 5 minutes in baking tin, then place on cooling rack. Cover them to store and will last in refigerator for a week. Can freeze for up to 3 months. Recipe adapted from: Sally's Baking Addiction In Victory, Sherry
The last of the garlic scapes on my September windowsill in the kitchen, which looks out to the forest where... Visitors watch me as I cook. Sweet September views. A Bald Eagle soars above the sailboats. I love looking into windows and through to the other side. This was taken as I walked through town. Ok, I'll admit it, I just love looking in windows. Period. Sometimes I just want to knock on a door and say thank you for having such a beautiful little home. O world, I cannot hold thee close enough! Thy winds, the wide gray skies! Thy mists, that roll and rise. The woods, this autumn day, that ache and sag And all but cry with color... World, world, I cannot get thee close enough! Edna St. Vincent Millay Dear friends, Thank you for the many birthday wishes and all the wonderful e-mails and cards. Lori, I love the birdie purse, Eleanor, those socks are wonderful, Lynn Karlin, the book, Loving Where you Live is great and so is your new raw foods calendar. Sharon and Jim, I enjoyed all the goodies, Gin Gin, love the vase, Eleanor, your kitchen creations rock, Beth Fisher, wow the French linens are gorgeous, Marilyn, the antique Francis Hodgson Burnett is an amazing find and better gift. Heather and Doug, your creation added pounds to my body, but they were great. Jeffrey, the antique acorn and leaf bracelet is a treasure. Sara, Moses, and Luke, I love the Luke handprint. You are all the best. One of my readers wrote recently and said she felt that I am pulling away from blogging. Well, I am not doing much blogging because of time constraints, but I do post a photo and comment on facebook every few days. I think I live a simple life, but it takes lots of work to live simply and blogging takes many hours out of my day. I find that many are cutting back and spending more time on facebook and twitter. How do you feel about it? Won't you join me for the last chords of the September song? Let's take a walk, maybe even a boat ride in Maine. I won't have lots of writing in this, but the photos are the important thing. Enjoy every peep into a window or walk through a neighborhood called Bayside, or on Peaks' Island, or a sail on the sea, or relaxing on my porch with Audrey, or... I love tiny houses and buildings. Ok, I'll adopt this one in Rockport Harbor. This would be a perfect studio. On the outskirts of Bayside I yelled when I saw the sign for this library. Little library for grown-ups. Little library for kids like me. Great place for children. Went crazy for all the little cottages and wanted to adopt this one... ...or... ...hmmm... ...maybe one of these? Ok, I'll admit it...I have a thing for yellow houses, porches, and porch rockers. Who wouldn't love to sit and rock here? It is easy to find great ideas as you walk through nice neighborhoods. Here is a bent wig trellis that is helping Black-eyed-Susan climb. Looks like Ozark herbalist Jim Long has been here. This is a simple fence, but by turning the cross rails into planter boxes the owners made more garden space and great impact. I love this and plan to do it in our garden too. Copy Cat. Loved this whimsical mailbox. This is a tiny cottage (honestly, it IS tiny) behind a mansion. Gutsy color scheme. Wish I had the nerve. You don't need my words to figure this one out. Stacked stone sculptures on the island. Rugged individualism is a hallmark of Maine. I laughed when we saw this on Peaks' Island. Rugged individual indeed. Back home Jeff and Nick set out in a dory (while I cook dinner for friends). Is that fair? Jeff thinks that is fair because he cleans up my kitchen disarray. I am great at messing up a perfectly neat little kitchen. I did manage to take time out to feed my girl Audrey. What a sweetheart. Table is set, candles are lit, and pumpkins parade across the fireplace. The September moon rises over Pemaquid Point... ...and when I walk into the kitchen to make cole slaw, well, this charming girl is smiling at me and I just could not bear to chop her up. She sat on my counter and greeted guests for me. What a hodge-podge I've shared with you, but to me this is some of the essence of Maine in September. We love every minute of our time in Maine and hope you have a place you cherish. Love to you all, Sharon
Today in the cottage kitchen, I am taking advantage of blueberry season and making blueberry muffins. Be sure to coat the blueberries in a little flour, and then they won't sink to the bottom of your batter when baking. A brown sugar topping with pecans makes the muffins bakery-style. Right out of the oven, everyone is asking what I am making. The blueberry muffin is so humble but especially perfect for snacks or breakfast. These were regular-size muffins, and the recipe made 12. I have been taking recipes and simplifying them by using fewer ingredients and ingredients I have in my pantry. Blueberry Muffins Ingredients: Brown Sugar Topping 1/2 cup packed light brown sugar 1/2 cup chopped pecans 1 teaspoon ground cinnamon Muffins 1 and 3/4 all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup butter, softened 3/4 granulated sugar 2 large eggs, room temperature 1/2 cup sour cream 1 teaspoon vanilla extract 1/4 cup milk 1 and 1/2 cups blueberries, tossed with 1 teaspoon of all-purpose flour Preheat oven to 425°F. Spray your muffin tin or use cupcake liners. Set aside. Mix all of the brown sugar topping together. Set aside. Mix the flour, baking soda, baking powder, and salt together in a large bowl. Set aside. Using a mixer, beat the butter, granualted sugar on high until smooth and creamy. On medium speed beat the eggs in one at a time, beating well after each egg. Beat in the sour cream and vanilla on medium speed. With the mixer running on low, add the dry ingredients and the milk slowly into the wet ingredients until well incorporated but not overmixed. Put the blueberries into to a teaspon of flour and coat them then fold them into the batter. Spoon the batter into the cupcake tin or liners, filling them all the way to the top. Spoon brown sugar topping on each, gently pressing it down into the surface until it is adhered. Bake for 5 minutes at 425°F then, reduce the heat to 350°F. Bake for another 18-20 minutes until a toothpick comes out clean. Cool for 5 minutes in baking tin, then place on cooling rack. Cover them to store and will last in refigerator for a week. Can freeze for up to 3 months. Recipe adapted from: Sally's Baking Addiction In Victory, Sherry
Today in the cottage kitchen, I am taking advantage of blueberry season and making blueberry muffins. Be sure to coat the blueberries in a little flour, and then they won't sink to the bottom of your batter when baking. A brown sugar topping with pecans makes the muffins bakery-style. Right out of the oven, everyone is asking what I am making. The blueberry muffin is so humble but especially perfect for snacks or breakfast. These were regular-size muffins, and the recipe made 12. I have been taking recipes and simplifying them by using fewer ingredients and ingredients I have in my pantry. Blueberry Muffins Ingredients: Brown Sugar Topping 1/2 cup packed light brown sugar 1/2 cup chopped pecans 1 teaspoon ground cinnamon Muffins 1 and 3/4 all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup butter, softened 3/4 granulated sugar 2 large eggs, room temperature 1/2 cup sour cream 1 teaspoon vanilla extract 1/4 cup milk 1 and 1/2 cups blueberries, tossed with 1 teaspoon of all-purpose flour Preheat oven to 425°F. Spray your muffin tin or use cupcake liners. Set aside. Mix all of the brown sugar topping together. Set aside. Mix the flour, baking soda, baking powder, and salt together in a large bowl. Set aside. Using a mixer, beat the butter, granualted sugar on high until smooth and creamy. On medium speed beat the eggs in one at a time, beating well after each egg. Beat in the sour cream and vanilla on medium speed. With the mixer running on low, add the dry ingredients and the milk slowly into the wet ingredients until well incorporated but not overmixed. Put the blueberries into to a teaspon of flour and coat them then fold them into the batter. Spoon the batter into the cupcake tin or liners, filling them all the way to the top. Spoon brown sugar topping on each, gently pressing it down into the surface until it is adhered. Bake for 5 minutes at 425°F then, reduce the heat to 350°F. Bake for another 18-20 minutes until a toothpick comes out clean. Cool for 5 minutes in baking tin, then place on cooling rack. Cover them to store and will last in refigerator for a week. Can freeze for up to 3 months. Recipe adapted from: Sally's Baking Addiction In Victory, Sherry
It is late June, and I can now take breaks from the planting in the garden and enjoy some of my labor by baking blueberry muffins. All of the flowers in the garden are now starting to bloom. I will soon have lots of mini bouquets! Enjoy your summer doing your favorite things! Many more days left to savor and delight in. In Victory, Sherry
Sweet summer blueberry enamel charms. Shades of blue and green enamel over soft gold-tone metal alloy. Single sided (gold on back) Measures approximately 13.5mm wide x 17.5mm tall.
Hei! Jeg og en venninne har laget oss en tradisjon.. Hver vår og hver høst skal vi gå på interiør-tur til små koselige steder! Denne gangen ble det Grimstad og Lillesand, og begge steder er det mange flotte interiørbutikker! Her er et par av tingene som kom med hjem: En blå krakk og den lille kammerstaken i sink! Dette skal få pynte opp i yttergangen når den er helt ferdig! Ikke mye igjen der nå, en innerdør må settes inn og listes, også er det litt malejobb, men YTTERDØREN er på plass!!! Så den kommer det snart noen bilder av.. :-) GOD SØNDAG!! Klem-Mia :-)
It is late June, and I can now take breaks from the planting in the garden and enjoy some of my labor by baking blueberry muffins. All of the flowers in the garden are now starting to bloom. I will soon have lots of mini bouquets! Enjoy your summer doing your favorite things! Many more days left to savor and delight in. In Victory, Sherry
It is late June, and I can now take breaks from the planting in the garden and enjoy some of my labor by baking blueberry muffins. All of the flowers in the garden are now starting to bloom. I will soon have lots of mini bouquets! Enjoy your summer doing your favorite things! Many more days left to savor and delight in. In Victory, Sherry
Today in the cottage kitchen, I am taking advantage of blueberry season and making blueberry muffins. Be sure to coat the blueberries in a little flour, and then they won't sink to the bottom of your batter when baking. A brown sugar topping with pecans makes the muffins bakery-style. Right out of the oven, everyone is asking what I am making. The blueberry muffin is so humble but especially perfect for snacks or breakfast. These were regular-size muffins, and the recipe made 12. I have been taking recipes and simplifying them by using fewer ingredients and ingredients I have in my pantry. Blueberry Muffins Ingredients: Brown Sugar Topping 1/2 cup packed light brown sugar 1/2 cup chopped pecans 1 teaspoon ground cinnamon Muffins 1 and 3/4 all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup butter, softened 3/4 granulated sugar 2 large eggs, room temperature 1/2 cup sour cream 1 teaspoon vanilla extract 1/4 cup milk 1 and 1/2 cups blueberries, tossed with 1 teaspoon of all-purpose flour Preheat oven to 425°F. Spray your muffin tin or use cupcake liners. Set aside. Mix all of the brown sugar topping together. Set aside. Mix the flour, baking soda, baking powder, and salt together in a large bowl. Set aside. Using a mixer, beat the butter, granualted sugar on high until smooth and creamy. On medium speed beat the eggs in one at a time, beating well after each egg. Beat in the sour cream and vanilla on medium speed. With the mixer running on low, add the dry ingredients and the milk slowly into the wet ingredients until well incorporated but not overmixed. Put the blueberries into to a teaspon of flour and coat them then fold them into the batter. Spoon the batter into the cupcake tin or liners, filling them all the way to the top. Spoon brown sugar topping on each, gently pressing it down into the surface until it is adhered. Bake for 5 minutes at 425°F then, reduce the heat to 350°F. Bake for another 18-20 minutes until a toothpick comes out clean. Cool for 5 minutes in baking tin, then place on cooling rack. Cover them to store and will last in refigerator for a week. Can freeze for up to 3 months. Recipe adapted from: Sally's Baking Addiction In Victory, Sherry
The Lord God is the center of my life and He has opened my Heart and eyes to all that is wonderful and beautiful in this shabby world. I sing my praises to Him for His steadfast and unconditional love, for my family He has blessed me with and for His precious Son Jesus Christ. Everything I post is...
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For en stund siden fortalte jeg om den gamle sjenken fra 1800 tallet vi skaffet oss på denne tiden i fjor. Jeg så den på Finn og som den...
I romjula tok jeg meg en tur til " GAMMEL KJÆLIGHET ", og jeg går jo ALDRI tomhendt derfra....:) Denne gangen ble noe lyseblått fransk ...
Снова у меня мотив из книги Kazuko Aoki "Wildflower garden", как и незабудки , тоже по сезону - ягодки черники. Хотя, лукавлю...
Посмотрите, какую очаровательную люлечку связала нам Аленочка @alena.burenko!😍 В ней прекрасно всё - и этот винтажно-голубой цвет, и размер, и форма😍 и как же идеально она подходит нашему зайчику от Катюши @tinka_helm🐰 к люлечке мы ещё заказали невероятно мягкий, молочный пледик😍 а в подарок получили такую вот замечательную корзинку для хранения разных мелочей или игрушек😉 и как же это всё здорово сочетается с нашими вязаными тапочками от Светланы @lanaknit😊 одним словом, как вы уже поняли - я боооольшой любитель всего вязанного!😍 а вместе со мной теперь ещё и доченька😄
Fine China by sweet berry me on Flickr.
