Happy Sunday! A few months ago, I was back home visiting my parents and noticed a box of sweet corn muffins sitting on the kitchen table. Oh, that’s interesting, I thought, and next thing I knew there was only one left and incriminating crumbs were all over my face and fingers. (By the way, they were Publix brand — anyone else absolutely positively love Publix and think it’s the best supermarket in the world minus Foodland because of their poke but if they had poke they would be the best? Publix is the best thing about the South.)
Happy Monday! It’s such a foreign idea to me that summer is ending. With the bar exam just a few weeks behind us, it feels like it’s barely begun. Even so, I know I should get my blueberry recipes out of the way now, so here’s the second of the two I made this summer. Last week I posted the first of two blueberry recipes I made this summer, blueberry buckle coffee cake, and today’s recipe is just plain old blueberry muffins.
Just like with chocolate chip cookies, it seems like everyone has their own preference for what the best blueberry muffin should taste like. They can be biscuit-y or cake-y or drier or moister or sweeter or milder; there are variations with yogurt, with streusel topping, with brown butter, with sour cream, with buttermilk and turbinado sugar and everything in between. There have been showdowns. It’s serious business. And overwhelmed by choice, I couldn’t commit to any of them and just went with something simple.
Today is Sunday. That, to me, feels like a cookie day. I was going to post a delectable recipe I just found on Taste Love & Nourish, these wonderfully decadent but (relatively) guilt-free chocolate fudge cookies, but I’ve been having problems with my new oven where none of my cookies will spread! And I don’t know why! 🙁 (If anyone happens to read this, your tips would be much appreciated!) So far, I have managed to deduce that my oven is very hot (at least 50 degrees hotter than the setting reads, I think) and suspect that the new pan I bought a few months ago may also have something to do with it, but with much fiddling I’ve only gotten my cookies to kind of spread, but mostly have been eating strange cookie-truffle hybrids that, while still delicious, don’t resemble cookies at all. So, trust me that those fudge cookies are amazing, and instead I will simply post my very very most favorite recipe for chocolate chip cookies — to be precise, the New York Times Jacques Torres 36-hour-waiting-period cookies — that I first made last year (a simpler time free of oven mysteries).
Butter mochi! The subject of my third and final installment of this little series on Hawaiian foods (parts 1 and 2 were on ahi poke and Spam musubi). I love all the ways that Hawaii is a blend of Asian and Western influences — when it comes to food, it can only mean good things. For instance, I’m not the biggest fan of traditional Asian mochi, like the Chinese nian gao with red bean paste, because it’s a bit too chewy and bland for me. But when amped up with more sugar and a whole (!) stick of butter, the Hawaiian version becomes pretty delicious.