I put hardly any effort in last weekend. I slept in, went to bed (relatively) early, watched movies and caught up on TV shows.
I was in the kitchen quite a bit, though, and had some good results. I hosted an impromptu dinner party so I made an
old standby. The baked pasta paired nicely with
this chicken recipe in the latest Bon Appetit magazine. I love chicken cooked this way - its crispy and full of flavor. It was an easy recipe to put together right before everyone showed up.
After the terrible buckwheat disaster last week, I took a stab at muffins again. This time with blueberries and whole wheat flower. I was happy with the results - although I might add some more lemon in next time because the combination of lemon and berries is hard to beat in the dessert department.
Lastly, I have been battling a significant craving for gingerbread. Josh and I stopped into Dean and Deluca a couple of weekends ago, and walked out with two hot chocolates and one of their gingerbread cookies. It was so delicious that I had to make some of my own. I found
this recipe online at The Kitchn.
My cookies did not come out as big as the D&D cookies (which is probably a good thing) - but they tasted great. The recipe made more than 3 dozen so I sent some off to my sister in college who will probably enjoy them after a late night out.
Blueberry Oat Muffins:
1-3/4 cups of oats
2 tbsp. brown sugar
3/4 cup whole wheat flour
1/2 cup granulated sugar
1 tbsp. baking powder
1/4 teaspoon salt
1 cup skim milk
2 egg whites
2 tbsp. vegetable oil
1 tsp. grated lemon peel
1 tsp. vanilla extract
1 cup (1 carton) fresh blueberries
Heat oven to 400°F. Spray 12 medium muffin cups with cooking spray.
For topping, combine 1/4 cup oats and brown sugar.
In large bowl, combine remaining 1-1/2 cups oats with remaining dry ingredients; mix well.
In small bowl, combine milk, eggs, oil, lemon peel and vanilla; mix well.
Add to dry ingredients in 3 additions; stir just until moistened. (Do not overmix.)
Gently stir in berries.
Fill muffin cups almost full and sprinkle with topping.
Bake 20 to 22 minutes or until light golden brown.