I have decided that for Easter we need blueberry muffins. It is officially blueberry picking season, so I load the boys up in the truck and take them over to Blue Youth Berry Farms. The berries are huge this year and I know that I had better pick a lot because Andy will be all in the bag trying to eat them once I bring them home :)…
Tag Archives: Yum
After we left the festival we decided to take the boys to pick some apples. They love to pick blueberries, so we thought that this would be fun too. Davy just finished an apple lesson in school, Johnny Appleseed, so perfect timing. There were quite a few different orchards that we could choose from, BJ’s seemed to have the largest crowd. We figured if everyone else wanted to go there, then we should too.
Now, I have heard of a lot of things, but what I have never heard of is fried pies. Andy is our pie eater in the family and his eyes were huge. When we got up to the counter, they had every kind of pie imaginable. Apple, cherry, chocolate, cream cheese, peach, pecan, etc. Yum! Of course we had to sample a few of them.
And they are off into the orchard to find us some trees that are full of apples…
What!!! How dare you throw apples at mama!!! Silly boys…
The apples all over the ground is what surprised me the most. What a waste. Matty liked to pick them up and bite into them, then he would throw it down and pick up another… No stopping the bear….
What did we do with all of our apples you ask??? We brought them home, back to Florida, and made apple jelly. Yum!
- 1 1/2 cups of sugar
- 1 1/2 sticks unsalted butter, melted
- 2 cups mashed overripe bananas (about 6)
- 3 large eggs
- 2 3/4 cups all-purpose flour
- 2 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup of mini chocolate chips, or 1 1/2 cups of regular chips
Preheat the oven to 350 degrees and grease 2 mini muffin tins or line them with paper or foil liners. In a large bowl, combine sugar, melted butter, bananas and eggs; mix thoroughly. In a medium bowl, mix the flour with the baking soda and salt. Add the dry ingredients to the wet ingredients and mix until the batter is evenly moistened. Stir in the chocolate chips.
Spoon the batter into the cups or tins, bake for about 18 minutes, use the toothpick test for doneness, let muffins cool and serve.
These muffins are the perfect size for kids, great for breakfast, great as a snack, or can be wrapped in plastic and frozen for up to 1 month. Let them thaw and toast in a 350 degree oven.
Yields 48 mini muffins….
- 1 cup fresh Zipper Peas
- 1/4 cup extra virgin olive oil
- 2 cloves of garlic, minced
- 1/4 medium red onion, finely chopped
- 1 cup quatered Cherry Tomatoes
- 2 tbl red wine vinegar
- 2 tbl chopped fresh parsley
- 2 tbl chopped fresh basil
- 1 tbl finely grated lemon zest
- 1 loaf Cuban bread
- 3 tbl extra virgin olive oil
- salt and pepper
- 2 cloves of garlic, peeled
For the Salad: Boil 2-3 cups of water with a dash of salt. Add the peas, reduce heat and cook until tender. Drain, rinsing under cool water. In a large bowl combine the rest of the salad ingredients. Cover and allow to marinade for a minimum of two hours or refrigerate overnight.
For the Bruschetta: Low Broil setting. Cut the loaf in 1/2 – 1 inch slices. Arrange on a baking sheet, drizzle with olive oil, season with salt and pepper, flip the slices over and repeat. Broil for 2 minutes, flip the slices over and broil for 1 minute. Remove from oven and rub the slices with the garlic. Bread can be stored air tight and then reheated in the oven.
Spoon 2 tablespoons of salad onto each slice and serve.