It’s no secret that I love to bake, so when one of my best friend’s mom suggested that we have a baking date, I instantly said YES! We had a great time and I am not sure why we haven’t been doing this every Saturday. I brought my KitchenAid mixer, which my dad refers to as an anchor and our host was kind enough to supply the rest – even lunch! We also did not coordinate the stripes and jeans – great minds think alike!
Pam was in Junior League and now Ali and I are carrying on the legacy! Now we need to bring the annual cookbook back.
We started with Mrs. Fields’ chocolate chip cookie recipe, which is rumored to have been sold to a woman for 250. Not $2.50, but $250 and as a result, she made it her personal crusade to share with as many people as possible. It’s a firm dough and we refrigerated it for about an hour before baking. It has equal ratios of white sugar to light brown sugar and all the chocolate chips. We did a mix of semi-sweet and dark chocolate and these were more like chocolate with a little dough. No complaints here. The recipe is typed on a sheet of paper (old school), so you know this is going to be good. It is the pages in my cookbooks with the stains and tears that are the good recipes. Never trust a recipe in a cookbook that is perfectly crisp without a spot on it. Recipes that are well loved are the best!
We blasted some TSwift (who I see next week! woot!), threw on an apron, prepared some mimosas, and it was the ultimate girls morning. The second recipe is for blueberry muffins courtesy of Smitten Kitchen. It is a tried and true recipe and I love that it makes only a dozen and the lemon zest is the star of the show. Who doesn’t love an excuse to zest? The sour cream makes these light and kind of cakey. The most important tip is to lightly mix in the berries – you don’t want to mush them!
Perfect Blueberry Muffins
Recipe via Smitten Kitchen
5 tablespoons butter , softened
1/2 cup sugar
1 large egg
3/4 cup sour cream
1/2 teaspoon grated lemon zest
1 1/2 cups flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup blueberries
Preheat the oven to 375°F. Line a muffin tin with ten paper liners or spray each cup with a nonstick spray. Beat butter and sugar with an electric mixer until light and fluffy. Add egg and beat well, then yogurt and zest. Put flour, baking powder, baking soda and salt into a sifter and sift half of dry ingredients over batter. Mix until combined. Sift remaining dry ingredients into batter and mix just until the flour disappears. Gently fold in your blueberries. Bake for 25 to 30 minutes
For lunch we had butternut squash soup, chicken salad in lettuce wraps, and a watermelon, feta, balsamic, mint salad inspired by our friend LP! It was the perfect September day to sit on their patio and enjoy great conversation. These are two women I love more and more as the years pass and we have been there for each other through a lot. Today was a day to celebrate new jobs and opportunities! Our hostess with the mostess, Pam, set a beautiful table and gave each of us the cutest canvas grocery totes. Mine says ‘Eat Local’ and I love it!
Beautiful Indiana roads