For finally reaching my 100th post I was hoping for something more elaborate with some fancy schmancy appearance. But my trusted point and click camera is on loan for a while and I don't want to wait a week to post something. So, these babies that were made last weekend will have to do. Also, since my head isn't screwed on all the way, I won't be able to post this week's Tuesdays with Dorie recipe for Rick Katz's brownies for Julie. It wasn't until after I had set up the for the photo that I remembered the camera was gone, but I took some really nice air shots. Thank you to Tanya of Chocolatechic for hosting, she will have recipe for these on her fabulous blog. I made them, they were excellent and everything a brownie should be, fudgy, thick etc. But no camera = no evidence. Sorry. I'll make them again someday but you can take a look at the finished product on the other TWD blogs.
March 1st will be this blogs 'official' birthday though many recipes were lost since The Nothing swept through my picture files. I didn't know blogs had birthdays until I actually started one so yay for another excuse to celebrate something! It also seems like the 100th post is a milestone in this crazy world of blogging. Really? Oh well, I don't need to be asked twice to bake something. Technically this isn't the 100th post. I would have reached it much earlier if I had not messed around with my Picasa album and accidentally erased some previous recipe photos. Live and learn. I hate reading manuals and fine print and directions but I'm 30 and I should really know more about this Internet stuff and how everything is disturbingly connected together through files and memory.
So after a pseudo 100th post what can be said? It's been fun. Despite all my typos, run on sentences, misplaced commas (or comas?) I love to write. It really is the icing on this whole thing and makes baking and photography all the more enjoyable. I think things have come a long way since my first post. Lessons have been learned. Don't write if you are sulky, don't try too much raw dough, the refrigerator is your friend, check for pet hairs before snapping a picture, no flashes (from the camera, not the creepy kind.) and hyperlinks are not evil entities bent on destroying your computer. I still have a lot more things I would like to accomplish via this blog. I have a fear of baking with yeast which I would like to overcome, I'm walking a fine line on my caramel-making confidence, and I still haven't made an apple pie from scratch. But these hybrid cookie/muffins were good! I'm happy they stuck their little tops into the 100th slot. I know they look boring but they are far from being wallflowers once you bite into one. They are moist throughout and have a mild spice thanks to the addition of nutmeg. Don't let anyone refuse them just because they look 'm'ah'. Force feed if necessary. These are too good and if not shared, you are in danger of eating more than you should.
A huge Thank You to everyone who visits and for all your comments, questions, and corrections. Please keep em' coming.
(recipe by the amazing Peabody)
* printer friendly Recipe *
1 cup (2 sticks) of butter, softened to room temperature
1 cup of sugar
2 teaspoons of vanilla extract
3/4 teaspoon of baking Soda
3/4 teaspoon of baking Powder
3/4 teaspoon of cream of tarter
3/4 teaspoon of ground nutmeg
1 teaspoon of salt (optional) my addition
1 1/4 cups of sour cream
2 1/4 cups of all purpose flour
2 Tablespoons of grounds cinnamon
1 cup of sugar
Preheat the oven to 350F. Butter or spray a standard sized muffin tin (this should make about 12 muffins).
In a large bowl, whisk together the baking soda, baking powder, cream of tarter, nutmeg, salt and flour. Set aside.
In another large bowl, beat the butter and sugar together until creamy (3-5 minutes.) Beat in the vanilla. Add the eggs one at a time, beating well after each addition.
On low speed, add the flour mixture and the sour cream alternately to the egg-butter mixture. Start and end with the flour, scrapping the bowl down as needed.
In a large shallow bowl, mix the cinnamon and sugar together.
Using an ice-cream scoop (or about 1/4 cup). Scoop out the batter and roll each muffin through the sugar and cinnamon. The batter may be difficult to work with at first. Use 2 spoons to toss it around until the sugar/cinnamon mixture brings it together.
Place each muffin into the prepared tin and bake for about 19-22 minutes or until they are golden brown. Remove from oven and let them sit for about 5 minutes taking them out of the tin. It helps to loosen them up by carefully running a knife around the edges.