Tacos
Culinary Anything Edible
- Thread starter Esoterix
- Start date
Yesterday's salad lunch before the smoked salmon was added 
And what have we here? Also, is it a starter or a dessert or something I'm perhaps not aware of how to pronounce? Lol
la fucking laaa! That sounds the goods!Glad you added the fancy sounding sour dough croutons cause I was just about go a bit Master chef on you and ask if there was any element of crunch! Nice one chef!
Curious as to what beverage one would pair with that delish little dish?
Cool! That makes sense 
Before:
After:
After: 
Look at that RIIISE!
Ikr? Possibly the best muffin rise I've had to date, without it overflowing.
G
Gujjuguy
Guest
If you'd place them on a cone and offer them to me saying "here's a chocochip ice-cream cone for you" I'd totally fall for it lol
Jokes aside...they look amazing, Vic! Congratulations on baking such delightful looking muffins! Enjoy them
If you'd place them on a cone and offer them to me saying "here's a chocochip ice-cream cone for you" I'd totally fall for it lol
Jokes aside...they look amazing, Vic! Congratulations on baking such delightful looking muffins! Enjoy them
Think I'll just leave this here:
Blueberry coffee cake muffins
Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems
Text Ingredients
Directions
Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems
Text Ingredients
Directions
Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
I never was