These are my dad’s favourite treat. They’re quintessentially Canadian, ooey, gooey, sweet, and delicious. You can make them with nuts or without, though the raisins are rather required (someday I will get around to switching them out for something like currants or dried blueberries and see how that works. I suspect it will be delicious.).
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I know all my blogs are about successes. That’s kind of the point. You don’t surf the internet and read blogs to learn how to not do things. Unless, I suppose, it’s to learn how to REALLY not do things. As in, how to do things wrong the proper way: all in. And after all these DIY projects, I definitely have a few of those.
1. Sugar Scrub Bars that turned into murder weapons
The idea was simple enough. Inspired by Lush, I decided to combine brown sugar, salt, and some water and vegetable glycerin into a thick paste. Then I would pack the mixture into muffin tins and bake until firm. And then I would have a handy-dandy exfoliating scrub bar.
Everything went pretty well until I started baking at about 200°. After 20 or 30 minutes it didn’t look baked. So I kept baking. For two hours. They looked fine. And then… they didn’t. They turned into bricks… or possibly something even harder than bricks. I bent a knife trying to get them out of the pan. The sugar scrub fused to the muffin liners, and the liners fused to the tin. It took three days of soaking to get the tin to come clean. Oops.
Yesterday a coworker’s wife brought in a dozen Tim Horton’s muffins. They were a highly welcome diversion. So perfect looking. With tasty, crusty tops and those big granules of sugar that add all kinds of super tasty crunchy bits. Unfortunately, slightly less than perfect tasting, which I suppose is to be expected.
A blueberry muffin caught my imagination, and got me thinking about truly great blueberry muffins. So on Saturday I set off to make some great blueberry muffins. I started my search on the Fine Cooking website and used their muffin recipe maker. The recipe calls for a full cup of sour cream, two eggs, and an egg yolk. And lots of blueberries. Yum.
I am on a huge chai kick right now. I got a beautiful roasted mate chai from Teaopia. It’s clove heavy and completely addictive, so I decided to share the love. With pumpkin bread.
Homemade pumpkin bread is a thing of beauty. Dense, moist, sweet, generously spiced, and a beautiful russet orange colour. Add some chocolate chips and pecans, and you’ve got yourself a loaf that will win you some friends.
Cornbread exists in some sort of magical middle ground. You can eat it with dinner even though it’s possibly more cake than bread. You can make it about a million different ways, and you can enjoy it with all kinds of soup, stew, and even breakfast. You can make it with nothing but cornmeal, or just the tiniest amount. And it can be so good that you burn yourself trying to eat it right after it comes out of the oven.