I know nearly everyone has their own blueberry muffin recipe and everyone will tell you their is the best blueberry muffin recipe. Well, I’m gonna buck the trend and tell you, I’m not sure if mine is the best, but it’s really good—like you’ll eat three-at-a-time good.
See the ones with the glaze, I don’t always add it, in fact I generally just sprinkle coarse sugar on top, but I was craving a bright burst of lemon to go with blueberry muffins. The glaze took care of that along with adding a natural bright burst of color. That’s right, no color dye—just some lemon juice and blueberry syrup. It’s not like I have an aversion to dye, but anything deeply colored artificially just kinda grosses me out. Keep it subtle and I can go with it. If it goes neon, I’m out. These are almost on that neon border, but as I mentioned natural dyeing- no problem. The bright color comes from the blueberries.
Let’s do cake this Monday morning, more specifically a chocolate bundt cake with sprinkles and crushed malt balls. Yeah, it’s a bit over the top with sugar, but sometimes, I like my sweets that way, This is one of them.
I love the festive bright color pop of this cake. The sprinkles make me smile, the crushed malt balls kind of beg you to pick at them before the first slice is cut and the cake itself has a dense and moist crumb that’s full of chocolate flavor.
Check out that sandwich – seriously, it’s insane and unapologetically messy. The cheese oozes at the slightest pressure as you hold it and every bite is pretty much accompanied with a sandwich sweep of the plate to mop up the drippy egg yolk. Sure, it may not be the sexiest thing to eat in front of your husband, but there’s no other way to eat this.
This is one of those meals that Matt and I made together. I made the biscuits and he did his Epic Meatloaf. (Which by the way, I’m shamelessly pimping because it’s out-of-this-world good, click here for the recipe. Below will only be the recipe for biscuits). I ended up having to make a second batch of biscuits for the meatloaf leftovers that we turned into these sliders. Of course you can use any bread, but why would you skip this easy-to-make cheddar cheese and chive biscuit—it makes these sliders. Seriously. Along with that I layered the sliders with bacon, arugula, Roth 5 Peppercorn Raclette Cheese and a fried egg to top it all off.