Wednesday, August 31, 2011
Favorite Things- TV Shows
Monday, August 29, 2011
Wall Collage
Thursday, August 25, 2011
Month of Meals- September
Tuesday, August 16, 2011
Baby Food Price Comparison
Diapers.com | Target | Amazon | Babies R Us | |
Plum Organics | 0.33 | 0.33 | 0.30 | 0.31 |
Earth's Best | 0.23 | 0.19 | 0.19 | 0.20 |
Happy Baby | 0.36 | 0.25 | 0.29 | 0.00 |
Sprout | 0.36 | 0.00 | 0.40 | 0.37 |
Gerber | 0.23 | 0.23 | 0.20 | 0.25 |
Monday, August 15, 2011
Stripes
Saturday, August 13, 2011
Favorite Things- Fall
Wednesday, August 10, 2011
Outdoor Chair Cushions {Tutorial}
Tuesday, August 9, 2011
DIY Burlap Votives
Celebrating 75 Years
Thursday, August 4, 2011
Avocado Corn Chowder with Chicken
Trying Something New for 30 days
Tuesday, August 2, 2011
Traveling with A Baby- We Survived!
Monday, August 1, 2011
Fresh Blueberry Muffins
Fresh Blueberry Muffins
Yield: 12 muffins
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 egg
1 cup granulated sugar
4 tablespoons (2 ounces) unsalted butter, melted and cooled slightly
1 cup sour cream
2 cups frozen or fresh blueberries
1. Preheat the oven to 350 degrees. Grease a standard 12-cup muffin tin (or line with paper liners) and set aside.
2. Whisk the flour, baking powder and salt in a medium bowl until well combined. Whisk the egg in a separate medium bowl until well combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick, about 30 seconds. Add the melted butter in 2 or 3 additions, whisking to combine after each addition. Add the yogurt in 2 additions, whisking just to combine.
3. Add the berries to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. Small spots of flour may remain and the batter will be very thick. Do not overmix.
4. Using a large spoon or a cookie scoop sprayed with nonstick cooking spray, divide the batter amount the muffin cups. Bake until the muffins are light golden brown and a toothpick or thin knife inserted into the center of a muffin comes out clean, 25 to 30 minutes, rotating the pan from front to back halfway through the baking time. Immediately remove muffins to a wire rack and cool for at least 5 minutes. Serve immediately or at room temperature. Store leftovers in an airtight container at room temperature.