The Buttercreme Baker

Lights, Camera, Action!

Last night, Madelyn performed in her school's annual Lower School Christmas play. She was a part of the "12 Groovy Days of Christmas".

Unfortunately, her face paint was more 60's than 70's…oops.

I've been so busy working on these life-sized gingerbread houses for the Hampton Inn Christmas party; I haven't had time to do much else. Needless to say, the Great Room is a mess.

I did find time to make these scrumptious blueberry muffins, however.

Blueberry Muffins (Recipe adapted from Martha Stewart Living)

• 6 T unsalted butter, room temperature, plus more for tins
• 3 C plus 2 T all-purpose flour
• 3 t baking powder
• 1 t salt
• 1 1/4 C sugar, plus more for sprinkling
• 1 large egg
• 2 large egg yolks
• 1 t pure vanilla extract
• 1 C heavy cream
• 1 C fresh blueberries
• ¾ C wild frozen blueberries

Preheat the oven to 375 degrees. Butter large (3 3/4 inches) muffin tins or use cupcake liners, and set aside. In a large bowl, whisk together flour, baking powder, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until fluffy about 3 minutes. Add egg, egg yolks, and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and cream to mixer, beginning and ending with flour. Remove bowl from mixer; gently fold in berries by hand. Divide batter among muffin tins; sprinkle generously with sugar. Bake until light golden, about 35 minutes. Cool in pan 15 minutes. Remove from pan; transfer to wire rack, and let cool completely.

Belated Breakfast Night

I decided to postpone Breakfast Night last night; John and his staff hosted a Manager's Reception and he wanted me and Madelyn to attend. Silly me, I forgot to bring the camera and missed out on tons of photo-ops. There was great food, great people and great music courtesy of The Brian Graham Band-Madelyn is his #1 fan. They play an eclectic mix of everything from classic rock to Bob Marley-we always enjoy hearing them play.

With Madelyn off at her grandparents, John and I had a Mommy and Daddy Breakfast Night. And these were the star of the show…

French Breakfast Puffs- They are so soft and tender, they virtually melt in your mouth.

 

1/3 C shortening

1 C sugar, divided

1 egg

1 ½ C all-purpose flour

1 ½ t baking powder

½ t salt

¼ t ground nutmeg

½ C milk

1 t ground cinnamon*

6 T butter, melted

• In a small mixing bowl, beat shortening, ½ C sugar and egg until smooth. Combine the flour, baking powder, salt and nutmeg; add to the sugar mixture alternately w/ milk.
• Fill greased muffin cups 2/3 full. Bake at 350 degrees for 20 min. or until a toothpick inserted comes out clean. Cool for 5 min. before removing from the pan.
• Meanwhile, combine cinnamon and remaining ½ C sugar in a shallow bowl. Roll warm puffs in butter, then in cinnamon-sugar. Serve immediately.

   

   

* ½ C of Cinnamon Sugar may be substituted for the cinnamon sugar mixture.