I have a confession, hate breakfast foods. I hate cold cereal, oatmeal, eggs, the whole thing; I  just hate breakfast.  So in this house we have lots of muffins, all kinds of muffins, too many muffins.  Our personal favorite, blueberry muffins.

I have this awesome recipe that I originally got form the food network, but I’ve altered it and made it my own. I encourage you to do the same with the recipe below and just know it’s been tried and true and it’s oh so yummy! Crispy muffin top, moist muffin center- sort of like having delicious cake at 6am… when your daughter wakes up and demands her breakfast, a book, ba-ba, and music before you’ve had your coffee. Nothing makes my morning easier then knowing I can warm up a muffin and adding butter to its center! Enough about me, lets make this dream come true for you.
WHAT  YOU’LL  NEED:
1 1/2 cups of cake flour
2 teaspoons of baking powder
1 teaspoon of baking soda
Heavy pinch of salt
1 Egg
1 cup of yogurt ( I use blueberry, but plain is fine too)
1 cup of sugar
1/2 cup of oil
Dash of vanilla ( this is optional)
1 cup of blueberries ( they aren’t in season so I use organic frozen berries)

DIRECTIONS:

Pre-heat your oven to 380.
Combine the flour, baking powder, baking soda, and salt in one bowl. Mix together and set aside.

In the mixer combine egg, yogurt, sugar, oil, and vanilla together. Beat for 2 minutes.

Gently add the flour mixture, until combined.

Fold blueberries into the batter.

Use an ice cream scoop ( or whatever you have) to place blueberry mixture into cupcake pan. Bake at 380 degrees  for 20 minutes.

Then eat

****NOTE: The original recipe calls for the muffins to bake at 400- but mine always burn at that temp. Just keep an eye on them while they are in the oven- they burn easy even at 380****

I’ve been busy working on new clients footage, so busy that I almost forgot to share one of my new favorite videos with ya’ll.

On Friday I had twins! Well, sort of. I had Sunny and her friend Noelle for the afternoon and I managed to take some quick video of the two of them. Enjoy! And let me know how you like those muffins.

Finally! The cookie recipe! My amazing neighbor and friend Samarah ( who is Mom to baby Noelle, born Christmas Day) invited Sunny and I over to bake cookies the other day.

I took lots of pictures, but sadly, I didn’t get to get shots of everything due to someone throwing a tantrum and needing a nap in her crib- I’m not naming names.

For  the COOKIES you need:

6 tablespoons of Butter (softened)

1 cup Sugar

1 Egg

1 Teaspoon Vanilla

2 cups  All Purpose Flour

1 1/4 teaspoons Baking Soda

1/4 teaspoon Salt

5 tablespoons of Unsweetened Cocoa

1 cup of Milk

BUTTER CREAM FROSTING you need:

3/4 cup of softened butter

3/4 cup of powered sugar

6 tablespoons of marshmallow fluff

1 teaspoon of vanilla

Pre-heat oven to 400

In a large bowl beat butter and sugar together until creamy. Beat in egg and vanilla.

In a separate bowl stir together flour, cocoa, baking soda, & salt. Add to butter mixture, alternately with milk, beating until just smooth.

Drop dough by rounded teaspoonfulls onto greased baking sheet. Bake at 400 for about 8 minutes or until firm to the touch. Transfer to cooling rack and let the cookies cool completely.

In the meantime, prepare your butter cream. In a small bowl beat butter, powedered sugar, marshmallow fluff, and vanilla together. Voila! Buttercream!

Spread the BOTTOMS of  1/2 the cooled cookies with buttercream filling. Top with remaining cookies, TOP SIDE UP. ( we’re making a little cookie sandwich people)

Eat and enjoy! They are yummy!!!!

SIDE NOTE: I thought you could skip the marshmallow fluff, but I was wrong. The marshmallow is what gives the cookie it’s personality. If anything skip the buttercream and just use marshmallow fluff in the center of the cookies.

By 4pm a few things have happened. Sunny has taken 2 naps, we have ventured out to the Y, a play date, the park, the grocery store or our neighbors house. I have worked on two video projects at once, written today’s blog, and answered some emails.  By 4pm I am 100%exhausted and in need of rest. Not sleep, not coffee, but TV and specifically Miss Oprah (as we refer to her in our house).

Miss Oprah comes on our tv rain or shine, re-run or not everyday at 4pm. Sunny is starting to catch on.

Should I be concerned that she is actually watching Miss Oprah AND clapping when she hears the audience clap? She never noticed her before so I never worried about it, but now I swear she looks at me like “Mommy where is Miss Oprah?”

As soon as Miss Oprah’s off we move into the kitchen where we make dinner and wait for Daddy to magically appear in our doorway with wine, AKA mother’s little helper. Its also helpful when he takes Sunny and plays:  chase Daddy around the house until you work up an appetite and Mommy finishes dinner.

Onto a recipe…..

I discovered this last week and I’m excited to have actually taken a photo or two to share it with you. It’s yummy OPEN FACED GRILLED CHEESE.

You will need:

4 pieces of Cheese ( I use cheddar and Swiss)

1 English Muffin ( Trader Joes makes the big fat ones if you can find them, but Thomas’ will do)

1 cup Tomato Soup ( I make my own, but canned or boxed is great too)

1 tbsp Basil

1 dollop of sour cream

This could not be more simple but it’s Oh! So good!

Warm oven to 425. Place 2 pieces of cheese on each muffin half. Sprinkle basil onto of cheesed halves. Place in the oven for 10 minutes or until browned ( I like to burn my cheese but to each his/her own). In the meantime, heat soup on stove top. Remove from heat and add sour cream. When your muffins are browned pull those out and cut each half into equal halves ( I do this because it tricks my mind into thinking I ate a lot more than I did)

Enjoy!