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 tag “blueberry”

Blueberry Doughnut Muffins


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.


Blueberry Doughnut Muffins


White Chocolate and Blueberry Pancakes


So, the recipe itself is for waffles, but I don’t have a waffle maker and the original poster of the recipe gave an adjustment for pancakes. So, I went with that.

I should have just bought a waffle maker. But more on that later.

Making the batter was simple enough. I didn’t chop up the chocolate chips as suggested because they were already pretty small. However, once everything was mixed together, and I was ladeling the batter into the pan to cook, I noticed that all of the blueberries floated to the top, and all of the chocolate chips sunk to the bottom. So, the first half are mostly blueberry pancakes, and the second half (mainly the last pancake) were chocolate chip pancakes.

Remember how I said I should have bought a waffle maker? I am notoriously bad at flipping pancakes. I can never get it right. This time was no exception. I tried to make the pancakes smaller, but the batter kept expanding in the pan. Let’s just say I had a giant mess to clean up afterward and only half of the pancakes were that perfect golden brown color. Everything else leaned towards the burned side.

Oh well. Maybe next time I’ll get it right!


White Chocolate & Blueberry Waffles

Blueberry Cupcakes with Lime Cream Cheese Frosting


So, when I first saw that recipe, I was like “blueberry and lime”? That sound weird. One friend said it sounded gross.

But it’s not at all. The berry and citrus go together really well, making an almost sweet and sour effect.

This recipe is a little involved, but the results make it worth it.

I did forget what a lime barely yields 1 tbsp of juice. I was seeing what I needed and was like “oh zest of two limes, I’ll just use those for the 3 tbsps of lime juice.”

Cue 1. Me looking ridiculous trying to squeeze a lime directly in a measuring spoon. 2. Getting pissed that there’s barely anything there.

Thankfully I had some lime juice in the fridge, so all was well.

Side note, it’s harder to see in the picture with the frosting on top, but these cupcakes are so pretty look:


Also, do you all notice something about the frosting? Like maybe HOW PRETTY IT LOOKS!

One of my best friends got me Wilton frosting tips for my birthday, and I finally got to really try them out. Also, the writer mentions the frosting recipe she uses, but says they would be better with her “go-to” frosting recipe, substituting the lime flavoring for the vanilla. So, I did that (I’ll post both recipes), the consistency was really good (for once), and it saved me like 2 cups of powdered sugar.

But as I was frosting, I had flashbacks to one of my jobs in college, which was morning prep at a cupcake shop. I mostly washed dishes, but every once in awhile, I got to decorate the cupcakes. So, I already knew how to work everything, which was nice. And I only had like two air bubbles the whole time!

So. Maybe the war of Jillian vs. Frosting is over? Time will tell.


Cupcakes: http://traceysculinaryadventures.com/2011/08/blueberry-cupcakes-with-lime-cream-cheese-frosting.html

Frosting: http://traceysculinaryadventures.com/2011/04/carrot-cake-whoopie-pies.html

Lemon Blueberry Yogurt Loaf


This is that thing I tried to make a few weeks ago but the freaking grocery store didn’t have blueberries…

Well obviously now they did because I made this!

So this is pretty simple, I did make a couple of substitutions. I used vanilla yogurt instead of plain yogurt because I thought it would add maybe a sweetness to it. I also already had vanilla yogurt in my fridge and didn’t want to buy plain yogurt. I also used lemon juice for everything. Like when it said lemon zest? Yeah no, lemon juice. This was also because it was something already in the fridge.

As for the recipe itself, I enjoyed it. However, we didn’t have a loaf pan like the one recommended, so I used a meatloaf pan, which made it a little wider/shorter, but that didn’t bother me really. However, for some reason the middle didn’t bake through all of the way, it was still kind of gooey. But again, didn’t bother me a whole bunch. Except for the part where I had to get the loaf out of the pan…that was an adventure.

Here’s a picture of one slice:


It ended up having the taste/texture of like a pound cake, and I personally really liked it (as did my friends) and would make it again. Maybe for like a brunch or something?



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