Sunday, January 24, 2016

Cranberry-Lemon Crumb Muffins

If you're like me, you've likely stashed a few leftover holiday provisions in the freezer. Extra butter, nuts, cranberries.... Now, after a brief vacation from baking, I can finally look at it all again! The first thing I pulled back out were those cranberries. After all, cranberries are the perfect winter fruit, no? So colorful and tart, they brighten up most everything.

The husband and I are trying to cut back on the sweets...our typical January resolution. But, cut back on sweets all together? So, I make things like muffins. I can freeze muffins and take one out at a time. Cranberries make for perfect muffins. Plus, I had buttermilk and lemons in the fridge. They were meant to be....

Cranberry-Lemon Crumb Muffins


  • 3/4 cup sugar, divided
  • 2 teaspoons grated lemon peel
  • 2 1/4 cups all purpose flour, divided
  • 2 tablespoons cold butter, cubed
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk, warmed to room temperature
  • 6 tablespoons melted butter
  • 1 egg, room temperature
  • 1 teaspoon vanilla
  • 1 1/2 cups fresh or frozen cranberries


  1. Preheat oven to 400 degrees F.; line a 12- cup muffin pan with paper cups.
  2. In a small bowl, blend together the sugar and the lemon peel. Set aside 1/2 cup.
  3. In another bowl, combine 1/4 cup lemon-sugar and 1/4 cup flour. With a fork, cut in 2 tablespoons of cold butter until the mixture is crumbly.
  4. In a large bowl, whisk together 2 cups flour, the remaining 1/2 cup lemon-sugar, baking powder, and salt.
  5. In a separate bowl, whisk together the buttermilk, butter, egg, and vanilla.
  6. Add the buttermilk mixture to the flour. Stir until just combined. Fold in the cranberries.
  7. Use a cookie scoop or spoon to divide the batter evenly among the muffin cups. Sprinkle the tops of the muffins with the reserved crumb mixture. Bake for 18 to 20 minutes, or until the tops spring back when lightly touched.
Tags: muffins, cranberries, lemon, crumb, crumb muffins

Who can resist a buttery crumb topping?

Perfect with that cup of coffee.....

Truth be told, they didn't make it into the freezer...but I did share a few with friends.....

Saturday, December 5, 2015

Rosemary-Dijon Stacked Potatoes

Sometimes the best things are the least complicated. Take, for example, these stunning potato stacks...a few minutes of prep, a few ingredients, and you've got an awesome side for an elegant holiday meal....or a simple burger. 

I haven't been posting much lately, or entering very many contests. I've been very occupied with my impending status change to  A week overdue! Luckily, these are so easy to make (and so good!) that we've had them several times already. So, with no further ado, I present:

Rosemary-Dijon Stacked Potatoes
Printable Recipe


2 Tablespoons unsalted butter, melted
1 cup heavy cream
2 Tablespoons Dijon mustard (I used Maille Dijon Mustard with Horseradish)
1 Tablespoon chopped, fresh rosemary, plus more for garnish
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 pounds yukon gold potatoes, thinly sliced (1/8 - 1/16 inch)*


Preheat oven to 400 degrees F.; brush the wells of a 12-cup muffin tin with the melted butter.
Whisk together the cream, mustard, rosemary, salt and pepper. Set aside.

Press the potato slices into the buttered wells of the muffin tin. Pour 2 tablespoons of the cream mixture over the tops of each potato stack.

Wrap foil over the top of the muffin tin and bake for 25 minutes. Remove the foil and continue to bake for an additional 20 minutes.

Allow the potatoes to cool for 5 minutes before carefully removing from the muffin tin.
Sprinkle with additional salt and pepper to taste and garnish with additional rosemary, if desired.

*Scrub the potatoes clean--no need to peel. Use a mandoline or a food processor to thinly slice the potatoes quickly.

What is your favorite holiday side?

Sunday, November 1, 2015

Sriracha Joe's

When I was growing up, Sloppy Joe's were every school kid's favorite recipe.  In Wisconsin, however, we called them Spanish Hamburgers. Does anyone else remember this? Perhaps, in the land of meat and potatoes, a mixture of ground beef, celery, onions, and tomato paste was considered exotic? My mother's recipe was seasoned only with salt and pepper, and while I loved it as a kid, I couldn't help but doctor it up when I got older. Usually, this meant some mustard, worcestershire sauce, garlic....whatever I could dig up in the fridge. Until now. Now, there is this.....

Bonus--there's Red Gold Ketchup in there!

A few weeks ago, I was lucky enough to be invited to Indiana to participate in the Red Gold Tomatoes' Farm to Table Event. If you follow my blog, you all know that I'm already a huge Red Gold fan. This trip confirmed what I already knew....Red Gold Tomatoes are the best! I saw first hand how those fresh tomatoes make it into the cans, from one of the 53 Midwest family farms that supply the tomatoes to the actual plant, where the tomatoes are sorted, cleaned, and canned using the finest methods. If there was ever any doubt that not all canned tomatoes are equal, the "tasting" portion of this trip erased all of it. Different brands of tomatoes were displayed side by side. There was visual evidence---you could see the "other" brand's tomato was mushy---and sensory evidence...we could taste a difference! Plus, since Red Gold is committed to providing the best product to their consumers, their tomatoes are certified non-GMO and their cans are non-BPA.

Red Gold Tomatoes mean more than just canned tomatoes and sauce, though...they have ketchup, too! Recently, they teamed up with the original Huy Fong Sriracha to make an incredible Sriracha Ketchup, and they've rolled it out nationwide. So if you can't find the original Red Gold Ketchup in your neck of the woods, look in your local Walmart or Target and you'll find the Sriracha Ketchup. Go get some and make some of these Sriracha Joe's!

I made a slider version using my Homemade Hamburger Bun recipe. If you make your own buns (I highly recommend this), just portion out the dough into 18 portions. Then just butter them, toast them, and fill them up with this awesome recipe. This can be easily doubled or tripled for a bigger crowd.

Sriracha Joe's


  • 1 pound ground chuck
  • ½ cup diced red bell pepper
  • ½ cup diced onion
  • ½ cup diced celery
  • 2 cloves garlic, diced
  • ¾ cup Sriracha Ketchup
  • ½ cup water
  • 2 teaspoons yellow mustard
  • 1 tablespoon brown sugar
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon chipotle chile pepper, optional


  • Brown the ground chuck, bell pepper, onion, and celery in a medium skillet over medium heat. Drain, then add the garlic, water, ketchup, mustard, brown sugar, Worcestershire sauce, and chile pepper. Stir to combine and bring to a simmer.
  • Continue to simmer for 20 minutes, adding additional water if needed. Add salt and freshly ground pepper to taste. For less heat, reduce the amount of Sriracha Ketchup and replace with regular ketchup. Makes 8 sliders or 4 regular sandwiches.

Disclosure: I was given a trip to Indiana to participate in Red Gold Tomatoes' Farm to Table Event. I was not obligated to write about the trip and all opinions are my own.