To me, baking cookies is an essential part of the holidays. I’m not really partial to the fancy kind. Inste
ad, I prefer baking simple sugar cookies which can be decorated in a million different ways. I wrote this recipe years ago, and have shared it a few time, though not on this blog yet. It has really become a holiday favorite at my house. and I think you will like it too. Perfect for the weekend! Happy baking!
Sometimes I just have to go ahead and be naughty. Do exactly what I want, even if it doesn’t sound like the best idea at the moment. Like this morning, for example. I should’ve made my espresso, turned on the computer and started the order of the day. But no. I needed to bake. With the tree on. Christmas records playing. And still in my bathrobe.
Exciting day for me ahead! In a little while I’ll be attending a very interesting press event which I’ll tell you all about tomorrow. Really looking forward to both being there and to sharing my experience with you.
In the meantime, I felt the distinct urge to bake this morning — in fact, I’d been meaning to do so since the beginning of the week, but never got around to it. Well, inspiration finally hit, and, I really needed something to clear my head in between editing and recipe writing (although technically speaking, scribbling down the recipe for these muffins also classifies as ‘recipe writing’.
Anyhow, before I continue to ramble on, let me give you my recipe for these gorgeous blueberry muffins, which courtesy of a little millet, have a lovely cr
unch. Enjoy, happy baking and till tomorrow!
Blueberry & Millet Muffins
Makes 12 small muffins or 8 large
- 220g all-purpose flour
- 4 tbsps millet
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 150g frozen blueberries
- 100ml almond milk
- 100ml sunflower oil
- 2 eggs
- 1 tsp vanilla extract
- 150g fine sugar
Preheat the oven to 200°C and line a muffin tin with liners. In a large bowl, combine the flour, millet, baking powder, baking soda and salt. Stir in the frozen blueberries. In a jug, whisk the almond milk, oil, eggs, vanilla extract and sugar. Add the wet ingredients to the dry and fold in until combined. Pour the batter into the muffin tin and bake for about 20 minutes. Allow to cool on a wire rack before serving.
Yesterday, I made a special four-course dinner, not for a huge group, with expensive wines and the works, but just for the three of us. A midweek celebration of life. I put my busy agenda aside for the afternoon, tuned in to some French radio and spent a glorious couple of hours in the kitchen. I made a velvety soup with two beautiful, deep green and smooth-skinned organic courgettes. I whisked the perfect dressing to go over a simple salad of tomatoes, capers and shallots. I sang along with Zaz and thought back to how the three of us sang along to that same song last year as we drove through France. I carefully washed and cleaned strawberries for our dessert, popping some in my mouth every now and then. I chose a nice wine. Smiled. Enjoyed. Rejoiced.
No reason to wait for special occasions to celebrate. The best moment will always be now.
Here’s what we had for dessert. So easy and very delicious. A sweet little tartelette to round off a perfect meal. I made them with strawberries, but I’m sure they’d be just as lovely with raspberries or peaches, for example.
I hope you’ll love them as much as we did.
- 4 squares of puff pastry (12 x 12 cm)
- 15 small, ripe strawberries, cleaned and halved
- 80 ml cream
- 1 egg
- 3 tbsps sugar
- seeds from one vanilla pod
- icing sugar, to serve
Preheat the oven to 200°C and allow the puff pastry to thaw if frozen. Cover each tartelette mold with a sheet of pastry, pushing it down into the edges and trimming off any excess. Line each mold with a bit of parchment paper and weigh down with beans. Blind bake the pastry shells for 8 minutes. In the meantime, whisk the cream, egg, sugar and vanilla. Take the shells out of the oven, remove the beans and parchment paper and fill with the strawberry halves. Pour the batter over the berries and return to the oven for 12 minutes. Cover them with foil and give them a final 5 minutes. Unmold and serve with a little icing sugar.