Tuesday, August 03, 2010

Let's Face It, I'm a Mess

I'm just curious if I'm the only accident prone idiot in the kitchen? I apparently am incapable of making anything without A) getting it all over the front of my shirt and said shirt becomes permanently stained; B) getting it all over the counter and/or stove top; and C) dropping at least 3 things on the floor, be it utensils full of whatever I'm making or the actual food itself, where without a doubt, it usually bounces about 3 times spreading the mess in all sorts of crevices around my kitchen.  This is seriously cutting into my wardrobe as I cook every day.  Argh!!

I'm not sure how to prevent my klutziness, but I've decided to fix part of this problem by making myself some aprons. I think I've settled on this one for my first one or I just might whip something up off the top of my head, not sure yet.  But this is my task for this week between dentist appointments and registering kidlets for school. Here are a few more free apron patterns/tutorials I found from a list on The Apronista. Pictures to follow in the next few days.

I made Raspberry Lemon Muffins on Sunday morning.  They were not a kid favorite, but my husband really liked them.  I don't know if I've ever made something with flavors that hit your taste buds like these do. First, you taste a hint of vanilla yogurt, then the raspberries, and then this sudden zing of lemon hits your tongue and you feel like..."wow!"  I liked them, too, especially topped with a bit of cream cheese.  This is the recipe I used:

Raspberry Lemon Muffins

1/2 cup vanilla yogurt
2 egg whites
3 tbs oil
1 tbs fresh lemon juice

1 1/2 cups flour
3/4 cup white sugar
1 tsp fresh lemon peel
2 tsp baking powder
1/4 tsp salt
1 cup frozen raspberries

2 tbs flour
1/4 cup sugar
1/4 cup butter, softened

Preheat oven to 400 degrees.  Mix yogurt, oil, egg whites, and lemon juice together.  In separate bowl, mix flour, sugar, baking powder, salt, lemon peel.  Add yogurt mixture to dry ingredients and mix just until moistened.  Then gently mix in berries.  Fill muffin tins 2/3 full. Mix together topping and sprinkle on each muffin before baking.  Bake for 16-20 minutes.  Immediately remove from muffin tins and serve warm.

This recipe yields 12 muffins.

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