Belated Birthday

November 1, 2009

Happy birthday to me, happy birthday… Wait, wasn’t that more than a month ago?

Blowing out Candles

I turned seventeen (17!) on September 12th.  I had an amazing birthday party.  A bunch of my friends came over and we had a scavenger hunt.  Some of the items on the list; a teacher’s signature from our high school, an item of baby clothing, something on sale, a toy, and a picture with a sophomore at our school.  “And who won?” you ask.  Well, we tied, but the other team cheated.  We drove to a local restaurant to pick up the sophomore from the place where he works and went inside to search for him where he told us he’d be.  Strangely enough, we learned he had already left.  We returned home sophomoreless, only to find the other team had kidnapped him!  No fair.  We got a picture with a picture of him, which earned us half-credit, and they forgot to get a picture for one of their items, for which they received half-credit.  But really, we should have won.

Regardless, it was a fun activity.  The best part was, all the items like the baby clothes, toys, and articles of winter clothing were donated to a charity afterwards.  What a great use of my birthday!

mintbrownie

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Morning Raspberry Muffins

August 26, 2009

uncookedmuffin

Along with baking, I really like to make breakfast.  However, once school starts, Sunday mornings are the only time I can ever do that, and usually even that doesn’t work because I’m too busy catching up on sleep!  So, in the last days before school starts, I’m trying to fit in my breakfast making. =]

We had 1 pint of raspberries from our farm share, and I knew if I wanted to make anything with them, it had better be made fast!  In my house, any fruit left out on the counter is gone in a couple of hours unless specifically claimed.  Actually the worst is grapes.  A whole bunch of grapes can be eaten in an hour.  My mom takes to hiding them in her room if she wants to save some…

Anyways, I wanted to use the raspberries, and what sounds better for a summery breakfast than raspberry lemon muffins?  These were delicious.  Because they weren’t sickeningly sweet, they were perfect for breakfast, and light enough to have two or three!  The only thing I would change would be to add more lemon if you really love a citrusy flavor.  They’re also relatively healthy, so you can start the day off well.  I strongly recommend trying these muffins.

cookedmuffin

Raspberry Lemon Muffins

adapted from Allrecipes

Ingredients:

  • 1/2 cup strawberry fruit-on-the-bottom yogurt
  • 2 tablespoons vegetable oil
  • 2 heaping tablespoons raspberry jam (homemade by my dad!)
  • 1 tablespoon lemon juice
  • 1/4 cup egg-beaters
  • 1/2 teaspoon lemon extract
  • grated zest of one lemon
  • 1 cup all-purpose flour
  • 1/2 cup whole-wheat pastry flour
  • 3/4 cup white sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup fresh raspberries

For garnish:

  • 1 tsp grated lemon zest
  • 10 raspberries
  • powdered sugar

Directions:

  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
  2. In a medium sized bowl, mix together the yogurt, oil, jam, lemon juice, egg-substitute, and lemon extract. In a separate large bowl, stir together the flours, 3/4 cup sugar, baking powder, salt, and lemon zest. Add the wet ingredients to the dry, and mix until just blended. Batter will be thick.  Gently stir in the raspberries. Spoon batter evenly into the prepared muffin cups.
  3. Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.
  4. Top muffins with powdered sugar and lemon zest, and garnish with raspberries.

Makes 12 muffins