Tales from a 20-Something's Kitchen.

One girl's mission to take on Pinterest. And win. And eat some great food in the process.

Archive for the month “September, 2016”

Blueberry Doughnut Muffins

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All three of my roommates asked me the same question: “So, what makes it a doughnut muffin?” And I don’t even know if I one hundred percent know the answer. My guess is the consistency of the muffin itself, it’s a little cakier. But, they’re also delicious, so does it really matter?

Right out the gate, getting the ingredients was an adventure for this one. I went to the store, got everything, and when I got home, realized I forgot to get the lemons. I have no idea why that escaped my mind. So, I had dinner plans with some friends that night, and on the way home, I went back to the grocery store. I couldn’t find the damn lemons. I don’t know if they were moved or gone or what. So I grabbed some lemon juice. By the time I got home, I looked at the clock and saw that it was just too late to make anything. So I went to bed. The next day, I get up and when I went to fridge to have cereal for breakfast, and find out that my milk expired a day before the expiration date. I need a cup of milk for this recipe. So, I went to the gym and stopped at the grocery store yet again for some milk, and guess what I found? Lemons! So, I got my lemons and milk and finally head home to make this recipe. Told you it was an adventure.

And the funny thing is, the recipe itself is pretty simple and straightforward. You measure the things, combine the things, mix the things, put them in the oven. Although when the recipe says that you’ll fill the muffin pan up to the top, she wasn’t kidding. These guys were huge. And it ended up taking about 20 minutes to bake properly, rather than the given 15-17.

But yeah. From there, the glaze is pretty simple. I also recommend double dipping them, as the original post does. Thank god they taste so good, or all that running around would have been for nothing.

Recipe:

Blueberry Doughnut Muffins

Marbled Red Velvet Cheesecake Brownies

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I have a lot of feelings about red velvet. Like that time I learned that it’s a lie. Red velvet = red food coloring. A lot of red food coloring. That costs money. Just to change the color of something.

So, I was going to just make regular cheesecake brownies, but then I noticed that I actually had most of a little bottle of red food coloring already in the pantry. So I said why the hell not.

I needed one tbsp of it, which I remembered as I was measuring it out. Which is one of those little bottles. I didn’t quite have enough, so these turned out a little more like maroon velvet brownies.

The brownies are from scratch, which is fun. The recipe says that they’re going to be thick, but I thought maybe almost a little too much? It weighed down the cheesecake layer, which is the best part.

As you can see, I almost got the swirling thing down right. I had just a little too much of the red velvet mixture and it got everywhere.

Anyway, I would make these again, but I probably would just make normal, non red velvet ones.

Recipe:

Marbled Red Velvet Cheesecake Brownies

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