Even Better To-Die-For Blueberry Muffins (New Favorite)

Baked 6/14/09

My new favorite blueberry muffin recipe! I've used this before, but I tried again, and now they taste better. Jenny T. and her family liked them! :)

*Recipe below (scroll down)*
- After the first try, I made these changes (still based on the original recipe):
(1) I made mini muffins + a small bowl of...muffin stuff? haha
(2) I added extra blueberries
(3) I made the whole topping recipe (the first time I only guessed how much I would need)
--> I don't recommend this. I had way too much topping left over (see picture below).
(4) I used vegetable oil (not applesauce this time)

HERE's the post I made when I first tried this recipe. The paper cups don't work too well, and I prefer these mini versions.



The topping (made too much!! This was all extra!):

To-Die-For Blueberry Muffin recipe:

RECIPE (original recipe here).

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar (a little less)
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk (i used non-fat)
• 1 cup fresh blueberries (i used a little extra)
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons cinnamon

1. Preheat oven to 400 degrees F. Grease cups or line w. muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. For Crumb Topping: Mix together sugar, flour, butter, and cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Chocolate Cream Pie With Meringue

Baked Sunday, 6/14/09 for Jackie T's high school grad party

This was my first time making a meringue topping by myself. I didn't get to try a piece because we took it to a potluck-style graduation party, but I tried the chocolate filling and the meringue separately, and they were good. People at the party said it was good too. Thank you, Young Living in Texas/AllRecipes.com


Meringue after being stirred...but before being whipped (i.e., the foamy stage):

Meringue after being whipped:



Not the prettiest crust...haha:



CHOCOLATE CREAM PIE RECIPE (original here):
* Pretty much didn't make any changes

• 1 2/3 cups water
• 3 tablespoons cornstarch
• 5 tablespoons cocoa
• 1 (14-ounce) can sweetened condensed milk
• 3 egg yolks, beate
• 2 tablespoons butter
• 1 teaspoon vanilla
• 1 (9-inch) baked pastry shells

1. Mix water and cornstarch and cocoa until smooth.
2. Stir in milk & egg yolks.
   
3. Cook until thick in saucepan or microwave.
4. Stir in 2 tablespoons butter.
5. Add vanilla.
6. Cool slightly, stirring occasionally.
7. Pour into baked pie shell (I used a pre-made Safeway dough from Vons)
   
8. Top with meringue and brown (OR you can top with whipped cream after chilling the pie).

MERINGUE RECIPE (Didn't come with the chocolate cream recipe; can't remember where I got this. Sorry!):

1/2 cup water
2 tablespoons white sugar
1 tablespoon cornstarch
3 egg whites
1/4 teaspoon cream of tartar
1 pinch salt
1/2 teaspoon vanilla extract
6 tablespoons white sugar

1. In a small saucepan, combine water, 2 tablespoons white sugar, & cornstarch. Heat until clear, stirring constantly. Remove from heat.
2. In a large glass or metal bowl, beat egg whites, cream of tartar, and salt until foamy.
3. Mix in vanilla.
4. Gradually add the 6 tablespoons of sugar, beating constantly until meringue forms stiff peaks.
5. Gradually pour in cornstarch mixture, beating until stiff.
6. Spread over top of pie and seal to crust.
7. Brown in the oven at 375 degrees for 9-15 minutes, depending on the meringue's amount and size.

More Bierocks

Made some more bierocks (3rd time?)!! This time they were for my parents, brother, and grandparents, and I made the full recipe (still dunno where the original came from) this time (I used to cut everything in half because the recipe makes a lot). Pictured below is JUST batch #2 from a couple of weeks ago: the experiments. Most had the ground beef + cabbage filling, but some had cheese in them. YUM! They're also good with chocolate.

NOTE: I always have way too much meat when I make these. You'd think I'd have learned by now. Read the easy recipe here.