I am a cleaning lady! February 28, 2007

After having a housecleaner for the last year, I have officially started cleaning my house again. I recently was laid off so gone are the luxuries!

We are doing a lot of work for our upcoming move. Everything needs to be clean and organized. Hopefully, we can get the house ready for showings in the next two weeks. If you want to buy a house from us – let us know!

Audrey’s birthday is this weekend – we are having a tea and makeover party for her and her five friends. She is turning five!

Well, that is a short update – hope you all are great!

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I love donuts February 5, 2007

One of my favorite desserts is donuts. I know they are horrible for me so I don’t have them everyday. So, when I saw in one of the magazines I receive that a muffin recipe was claiming to be like a freshly made homemade donut – I said, “I have to try that.” It was so good. I was going to take a picture of them to show but they were gone before I could do that.

Here is the recipe:

French Breakfast Muffins (like a cinnamon sugar donut)

Ingredients:

2 cups flour
2/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg (next time I am going to increase the amount a bit)
1 large egg
1 cup plus 2 tablespoons milk
6 tablespoons unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract

Cinnamon Sugar Topping
1/2 cup sugar
1/2 teaspoon cinnamon
2 tablespoons unsalted butter, melted and slightly cooled

Step 1: Heat the oven to 375. Butter the bottoms only of 12 standard size muffin cups and set the pan aside.

Step 2: Measure the flour, sugar, baking powder, salt, and nutmeg into a large mixing bowl and combine them with a whisk.

Step 3: In a medium size bowl, whisk the egg until it is frothy. Blend in the milk, melted butter, and vanilla extract. Make a well in the dry ingredients and pour in the liquid mixture.

Step 4: Using a wooden spoon, mix the batter just until it is evenly blended, then spoon it into the muffin cups, filling each about 2/3 full.

Step 5: Bake the muffins on the center rack for 15 minutes. Then rotate the pan and bake for an additional 5 to 7 minutes. Transfer the pan to a wire rack until the muffins are cool enough to handle , about 5 minutes, then remove them from the cups.

Step 6: Before the muffins lose their warmth, prepare the topping. Mix the sugar and the cinnamon in a small bowl. Melt the butter and transfer it to a seperate small bowl. Set both bowls next to the muffins.

Step 7: Working one muffin at a time, quickly dip the tops in the melted butter and then the cinnamon sugar, rolling each muffin in all directions to cover the entire top. (I DID THE WHOLE MUFFIN) If you want more topping roll again on the top.

These were so good. Much healthier than donuts – no frying involved.

Enjoy!