Blueberry muffins

I have made blueberry muffins for years using different recipes. Now I can say this is my #1 favorite.


1/2 cup butter (soften)
1/2 cup sugar (already reduced). Original recipe called for 1 cup.

2 eggs
2 tsp baking powder
1 T vanilla extract
1/4 tsp salt
2 cup flour
1/2 cup milk
2.5 cup blueberry (fresh one preferred. If you use the frozen ones, it will stain your muffins and it won't look so nice).

Topping:
1 T sugar
1 tsp nutmeg powder

Method: (I made this using a whisk but you can use handheld mixer)
For each step below you need to mix them using whisk before putting the next one.
1. Cream butter & sugar
2.  Add large eggs , one at a time.
3. Add baking powder
4. Add vanilla extract
5. Add salt

Now you have all the liquid mixture.
6. Add milk (half of it first), mix
7. Add flour (half of it first), mix gently
8. Pour remainder of milk and flour, mix.

As always, your mix need to be be very gentle or else you will end up with a hard muffin.

9. Pour in blueberry.
10. Scope out and put in muffin pans (12 regular muffins)
11. In a separate bowl, mix your topping - sugar & nutmeg powder.
12. Sprinkle on top of the muffins.

Walla, now put in the oven at 375F for 10-15mins. (As always you will need to preheat your oven for 10 mins before putting in your muffins)

Easy Pizza Dough

It has been a while since I write this blog. Yes, I have been cooking and eating - gaining weight and losing weight. Life is good.

Here is a very easy to make pizza dough. I have tried and it worked.

3.5 to 4 cups bread flour
1 teaspoon sugar
1 envelope of yeast
2 teaspoon of kosher salt
1.5 cup water at 110F
2.5 Tablespoon extra virgin olive oil

This is so easy.
1. Mix all your dry ingredients using KitchenAid, dough hook.
2. While mixer is running, add in your water and olive oil both at the same time.

Now go clean up your kitchen, it takes about 10 mins for me.
Come back and check the dough. If it forms a dimple when you press in, it is good.
If too dry, add water. If too wet, add flour. Simple!

Grease a bowl with oil, put your dough in it, cover with Cling wrap, and let it rise to double the size.

Divide into 2 pieces. Each piece makes one pizza crust.

If you are not using it immediately, wrap it and put straight in the freezer. Hear me, freezer! Do not put in the fridge. If you do, the dough will continue rise even though you wrap it tightly with Cling wrap. I once put the dough in the fridge overnight and the next day I was greeted by this overflow dough creature when I open the fridge.

Here you go, pizza dough!