Thursday, January 10, 2013

Oatmeal Blueberry Basil Muffin

This past weekend I had the pleasure of visiting with my original college roommates in NYC. We all shared a "dorm" in photography school some time ago. I will not say how long ago it was...Anyway, we all love adventures and food so we decided to take a New York City food tour. It was awesome! The tickets were a bit pricy but the experience was so much fun. You taste food from 8 different places. Most of which were wonderful while some were just so so. Along with the tastings you learn so much about the history of the community and food that you sample. It was really enjoyable and I would recommend it to anyone. One of the stops on the tour was an olive oil speciality shop. I am a huge fan of olive oil. This was one of my favorites from the tour followed by a cookie shop...I digress. At the olive oil shop we sampled olive oil infused with basil. YUM. We came back after the tour to purchase it. Using my new amazing olive oil I decided to make a muffin! Because who doesn't think of muffins when they hear "olive oil." Ok, so that part isn't really accurate but I found a recipe and wanted to try it.

Oatmeal Blueberry Basil Muffin
adapted from Cooking with Michelle


  • 1½ cups unbleached all-purpose flour
  • 1 cup whole wheat flour-I like King Arthur (not just because my dog's name is Arthur)
  • 1 cup whole oats
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 large eggs
  • ½ cup (1 stick) butter, melted
  • ½ cup basil infused extra virgin olive oil
  • ¼ cup nonfat plain Greek yogurt-(I didn't have this so I left it out) DONT LEAVE IT OUT
  • 1 cup sugar
  • 5 ounces fresh blueberries 

  1. Preheat oven to 375 degrees. Line muffin tins with paper liners OR just spray pan with baking spray. Mix together the flour, whole wheat flour, baking soda, baking powder; set aside.
  2. Beat eggs lightly in a medium bowl and add butter, oil, yogurt and sugar; stir until combined. Pour into flour mixture and mix only until combined, do not over mix, then gently stir in blueberries.
  3. Scoop into muffin liners or pan and bake for about 15 minutes. Allow muffins to cool.

Disclaimer: My muffins appear more flaky than yours will since I left out the yogurt...Live and learn.

Monday, January 7, 2013

A King's haircut

Arthur is receiving his first hair cut today!! I am very excited. He is at the groomers right now. Like an actual parent, I am nervous and cannot wait to pick him up. Arthur is always adorable however I believe the haircut may send him over the edge of adorableness. I am aware of people out there who do not care for animals or dogs, to them I say, read a different post. This one is in honor of a girls best friend, no not a diamond. Although, I am a fan of those too...

I just love shorter ears.

Looks a bit choppy here but still cute.

Friday, January 4, 2013

Grandma's Angel Food Cake

For whatever reason I was recently reminded of a treasured memory of my great grandmother, or “Nanny” as we called her. My Nanny used to make an amazing angel food cake. She would bake it each year for our family reunion. The reunion was one of her favorite outings. This annual event was the only time when her large family would come together to picnic and play games. Each person would bring a dish. Her dish was the angel food cake covered with icing. Angel food cake may be considered a simple dessert today. But, her cake was soft, fluffy and the icing was stiff and delicious. Now angel food reminds me of a time that I wish I could relive. Anyway, in memory of this great caring woman I am going to attempt to recreate this dessert. 

The photo is preemptively in the spirit Valentine's Day. You may want to bake this for the ones you love as a somewhat healthier dessert option.

Copyright Trishthedish 2013

Starting with a base recipe:

Angel Food Cake:

            12 egg whites
            1 1/4 cups confectioner’s sugar
            1 cup unbleached flour
            1 1/2 teaspoons cream of tartar
            1 teaspoons vanilla extract
            1 teaspoon almond extract
            1/4 teaspoon salt
1 cup sugar

The icing recipe I am still working on… As the one I used does not match my memory. Once I perfect it I will post that too. In the mean time feel free to use your own icing recipe or none at all!

Wednesday, January 2, 2013

Christmas Cooking

Our Christmas was filled with lots of amazing food and family. On the food side, I had some exciting triumphs in the kitchen. I recreated a classic Christmas cookie that my Mom used to make. I also put an early Christmas gift to use, a bread stone! With it I made my first Artisan loaf of bread.

"Momma's Spritzer cookies"
Spritzers before icing, plus some cherry chocolate shortbread cookies

My first loaf of bread, could be prettier but I am still happy

It was yummy

Arthur attempted to get into the spirt while I cooked...He found his role as "dropped food tester" most enjoyable. I believe he has now achieved his optimum weight! He came to us about 3-4 pounds under weight.
This holiday season was filled with many blessings and I am excited to see what 2013 brings!