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July 15, 2019

Blueberry Crumble Muffins | What you'll be making tomorrow morning...




So, you know I've had a scone 'thing' for a couple of months... well, I've moved on to a muffin thing now.  This recipe is the combination of classic Blueberry Muffins with the crumbly top of a coffee cake.  After stirring these together in 10 minutes on a Saturday morning (without even getting out your mixer...) you'll ask yourself- why don't I make muffins from scratch every day?  I promise, they are so easy and so delicious. 

......



Disposable Piping Bags | My Muffin Shortcut

One of my favorite shortcuts that I use almost every week, is to make a large batch of muffin batter and keep it in the fridge or freezer in a Disposable Piping Bag.  If we want fresh baked muffins, I just get the bag out of the fridge in the morning, snip off the end, squeeze the batter into muffin papers, and in 15 minutes we have warm muffins.



If you keep the batter in the freezer, just put the bag of batter in the fridge the night before and it should be perfectly thawed in the morning.

I always keep a couple bags of Muffin batter and unbaked Scones (Scones Recipes Here) in the freezer. 



White Cupcake Liners

These aren't just any cupcake papers. 
Most cupcake papers are only 1 inch tall and 2 inches in diameter and Jumbo papers are taller, but are 2 1/4 inches in diameter - too big to fit in a standard cupcake pan.  These liners are 1 1/2 inch, for a nice and tall cupcake, but are only 2 inches in diameter, fitting perfectly in a standard pan. 
It took me forever to find these perfect cupcake papers!  Sometimes it is the little details that help make your treats look their best.


Blueberry Crumble Muffins
the upgraded classic


1¾ cups all-purpose flour
¾ cups granulated sugar
2¼ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup milk
4 tablespoon unsalted butter, melted and cooled
1 large egg
6 oz. fresh blueberries
.........
Topping
½ cup + 2 tablespoon all-purpose flour
¼ cup light brown sugar, lightly packed
¼ teaspoon kosher salt
2 tablespoon cold unsalted butter

For the muffin batter, stir together flour sugar baking powder, soda and salt in a large bowl.  Add melted butter, eggs and milk and stir just until combined.   Fold in blueberries.  With an ice cream Scoop (sold here), scoop batter into a muffin tin lined with Cupcake Baking Papers (my favorite here- the secret is that they are a little taller than average, fitting in a standard muffin pan, but making a plumper muffin/cupcake).

For the topping, combine flour, brown sugar ans salt in a medium bowl.  Cut butter into small cubes and put it into the flour mixture.  With a fork, work the butter into the dry mix until it is a crumbly texture.  With your hands, crumble the mixture on top of each muffin.

Bake at 375 for 15-20 minutes.

**To make ahead, scoop batter into a Disposable Piping Bags and keep in the fridge or freezer.  If you keep the batter in the freezer, just put the bag of batter in the fridge the night before and it should be perfectly thawed in the morning.

Products Used :

Muffin Liners (Brown or White available)
Disposable Piping Bags
Scoops


July 11, 2019

The School House Garden Update


The School House Garden Update

I'm a new gardener and pretty green, but I love experimenting and just growing pretty things.  The School House is just down the road from a couple of great produce farms with plenty of the staples, so I like to grow things that are harder to find - herbs, flowers, and heirloom varieties.  I think once you get bit by the gardening bug it is hard to shake - I've grown to get so much enjoyment out of it.  It is the project that never ends and I love it.

I thought I'd share an update on the School House Garden today.  I shared my master garden plans earlier in the spring and now we're in the thick of the summer growing season.  The garden is really growing well now after a slow start due to wet and cold conditions.  We were just there yesterday and in just the last couple of weeks everything has really taken off - this is the point of the summer when it is too hot to want to weed, but the weeds grow like crazy.  I spent an hour weeding this week to try to keep up.  I'm sure I'll lose the battle at some point : )



The Summer Sale Continues
20% off orders $50+, Summer-20
30% off orders $150+, Summer-30
40% off orders $250, Summer-40

Shop the Sale >







 Last year when we purchased The School House (which serves as our headquarters + where all of the product is stored and shipped, more details here if you are new!) we did lots of new plantings.  My favorite is the mass of hydrangeas tucked into the corner.


We have 6 lilacs that are growing along the fence line that should be beautiful in a couple of years.


I started with 3 hydrangea (Nantucket Blues), then quickly added 3 more.  I was planning to enrich the soil to make sure they were blue blooms, but when the pink started developing I loved it too, so we just went with it this year.   This is the most exposed corner and enjoyed by everyone heading down the road to Pat's produce farm.  I love that we're adding some life to this old building that was a little neglected for a while.



We have all white Annabelle Hydrangeas at our house, so I wanted to have some color at The School House.




I started a grouping of pots on the front porch that I change out seasonally.  During the spring it was all pansies.


We brought an old picnic table from our house and settled it underneath this shady spot.  We use it for coffee or lunch (when it was cooler).  It will be great this fall for bonfire dinners.  (It was $100 from Lowes!)


The Vegetable Garden

We have picked some cherry tomatoes, a few cucumbers and plenty of herbs.  We've completely harvested all of the carrots and spinach and replaced them with zinnias.  We need to do the same for the lettuce patch, but I haven't decided what to replace it with. 


Our big harvest will be our heirloom tomatoes in a week or two that will last through September.  We plan to make salsas and our favorite Heirloom Tomato Sauce (recipe link and photo from last years batch) we use all year long.




Cucumbers climbing.


This is a patch of wildflowers we spread.  It has been fun to see the tiny little blooms pop up and surprise us.

The Summer Sale Continues
20% off orders $50+, Summer-20
30% off orders $150+, Summer-30
40% off orders $250, Summer-40

Shop the Sale >




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