This summer has been full of work, travel, and just enough spare time to keep me sane. Which has, apparently, kept me away from the blog for more time than I’d prefer. Now that the season is coming to an end, I anticipate spending much more time here. I’ve come up with some wonderful recipes, but haven’t had the time to post them yet. I’ll be back to my regular scheduling within the next few days. Meanwhile, here’s a glimpse into what I’ve been doing this past month (hint: I went to Bar Harbor, ME.. or Bahhh Hahbah as it should be pronounced)….
For the past couple of weeks, life has been happening, with a lot of food in between, and not a lot of time staging photoshoots. Why do I feel like I wrote the same thing in my last post? That’s right - it’s because I did. Again, though, I’ve been spending a good chunk of time in the kitchen. I even had time to make an extra treat to bring into work yesterday. Needless to say, it didn’t last long.
Days have been full of work, schoolwork, and climbing whenever I can. Justin and I just got back from a long weekend of climbing outdoors in the most beautiful weather I’ve experienced in a while, but what we’re really excited for is our upcoming trip to the Red River Gorge in Kentucky. We’ll be gone for most of May, climbing at what has become our favorite outdoor destination. I’ll be sure to take a lot of photos and share whenever I can - the internet connection is quite spotty down there.
Meanwhile, here’s a small bite of what we’ve been eating lately….
Sometimes, you just need a good muffin. And as wonderful as homemade baked good are, there’s something about muffins from a bakery that homemade muffins rarely seem to capture. Do you ever miss that towering muffin top with its irresistibly crunchy edges? I sure do! There is good news, though. I have a solution, and it’s much more simple than you might think.
The secret here is the baking temperature. Generally, when we bake muffins, the temperature of the oven is set to a steady 350°F -375°F for the entire baking period. If we set the oven temperature very high initially, say 450°F, and lower it after a few minutes, we’ll get that big, crunchy domed muffin top that the bakeries have been keeping for themselves all these years. …