Hello carbohydrates!
August 16, 2009
I’ve signed up for the The Daring Bakers and Cooks Challenge (http://thedaringkitchen.com) with Rach so here is the blog in which I will talk about said things.
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I’ve signed up for the The Daring Bakers and Cooks Challenge (http://thedaringkitchen.com) with Rach so here is the blog in which I will talk about said things.
I still haven’t thought of a name. Look at your elaborate header.
I’d better not end up cooking alone >:/
You won’t, I’m just striving for the perfect name, as I always do. I baked some browned butter blueberry muffins today and they were delightful.
Oooh. Which recipe? Jimson requested for mixed berry muffins.
http://www.joythebaker.com/blog/2009/07/browned-butter-blueberry-muffins/#more-961
I don’t even usually like blueberry muffins very much but I had three already.
That’s making me hungry. This is the one I was thinking of trying: http://cookandeat.com/2008/04/05/muffin-mixed-berries/
But mine has that delightful crumb top…
htfhtfjyg I always make a crumb top for all my muffins! They’re tastier that way.
WHERE IS YOUR BLOG.
How do you get the crumb top to stay crisp? After I put it in a container overnight, they’re all soft.
I freeze my muffins so they last long enough for Jimson to have 1 a day for breakfast. Seems to help! I’ve found that crumb recipes with less butter stay crisp for much longer. You can also just re-toast it for a while in the oven.
So, wait, every day you’re taking it out of the freezer and retoasting it?
Nah, I put a frozen one in Jimson’s lunchbox in the morning and by the time he eats it, it’s fully defrosted.
Whoop, here it is!
I can’t click on your name!
I can’t click on yours either, apparently wordpress doesn’t work that way, which makes no sense whatsoever.
Link me to your blog >:/
http://withflours.wordpress.com
Oh, I’m dumb.
http://flours.wordpress.com