Sometimes you just don’t want to get out of bed on a Sunday
But one of the joys of Sunday mornings is breakfast. Breakfast is a essential part of a healthy diet and probably the most fool-proof way to create a joyous, balanced day. Breakfast is big on Sundays at our house, but we often don’t make time for it during the week. So we decided to take a Sunday and create some quick snacks in the form of our favorite baked good: a Pancake Muffin.
Does anyone else clean their kitchen before cooking a meal or preparing a dessert? I think it makes the end result taste better…especially when a certain mister does most of the dishes.
I was originally going to bake muffins today, but the hubbos bought two sleeves of bagels this morning (everything, in case you were wondering). To avoid breakfast carb overload and offset Friday’s deep fried Oreo sundae, I decided to kick-off summer dessert making with a light lemon blueberry cream graham.
Graham crackers are a staple in this house. They provide the foundation for a quick snack and bring me back to my childhood. My favorite graham toppings are almond butter + jelly and apples + local honey with one shake of dried mint.
Today’s dessert graham is sophisticated. Delicate. Tart. Light. Creamy. Dinner-party worthy.
So it’s been quite some time since the last post to the muffin-board.
Just to quickly recap the notable events since the last post:
So needless to say, the muffin shop has been fairly slow…but we’re announcing today a renewal of our muffin schedule. We have purchased a computer to replace our two broken lap tops and are back to thinking up hilarious posts and creative menus for your reading and viewing pleasure.
So look here for a weekly post on food, family, and most importantly fun.
Sorry it’s been so long, little muffins! Things have been absolutely crazy for the past couple weeks.
The following events occurred since my last post:
Big thanks and love to all those who helped make the shower so much fun! I was very nervous but so excited to see all my wonderful friends. I can’t wait to celebrate with you all in almost two months!
Generally, I have been sticking to my muffin goals and promises. Our delicious Heartland Orchard apples turned into a Grandma Ople’s SUNDAY MUFFIN pie. I ate my friend’s absolutely delicious honey cake (add ice cream, seriously). And I’ve been running more. It all evens out at the end of the day, right?
I completed my first knitting project a little while ago, which was a hat that I made too small for my head. Is anyone having a little baby girl soon?
I completed my second project last week! I decided to make T. a J-Crew inspired tie for the Mister: 
And it looks awesome. I’ll upload a picture of the Mister modeling once I figure out how to “block” it (?) so that it’s wearable.
I started one of my wedding scarves. It’s a tricky pattern and I’m using cashmere yarn, so I’m definitely a littler nervous about this one.
I still need to pick out a NYTimes Bestseller to start. Hmm…
Lately I’ve been obsessed with homemade bread. I made egg bread today:
And a french loaf last week:
Not bad for a first-timer.
Anywho, football started. Friends are Facebooking about Pumpkin Spice Lattes (although I think the weather is too warm to really enjoy one). Fall is almost here.
Our biggest CLE Browns fan will most likely have this expression the entire season
To welcome the new season, I made my little individual Mini Sour Cherry Crumbelievables. These are super easy and the prep time is about seven minutes. 
Alright muffsters, this is a special guest blog birthday edition of Sunday Muffin.
L had a great birthday surprise: Torta de Tres Leches. So not only did I bake her a special surprise, I agreed to do a guest blog on Sunday Muffin. This is definitely a night (or more) before recipe so don’t wait until the last minute to set it up. It also turns out it’s hard to find sweetened condensed milk in the local super market. I roughly follow the recipe of Alton Brown but had some minor changes. So here goes.
Needs: Staples + heavy cream, 1/2 & 1/2, evaporated milk, sweetened condensed milk, cake flour, can of beer (optional).
Last month I attempted my first mousse ever and I vowed to return with a few amendments. Tonight was that night.
My birthday is next week and Mr. T will be preparing a very special cake for the occasion. Today I wanted to make something a little lighter to accompany the one glass of red wine I consumed for dinner (why not, right?). I had a block of tofu that was approaching its expiration date and had recently seen a contestant on Chopped make a mousse from this ingredient. I mean, if professional chefs with decades of experience in luxury restaurants can pull it off, so can I. After all, I did have a job as a late-night Denny’s cook which put me through undergrad (I still can’t eat eggs to this day). Tofu mousse? No sweat.
However, this idea of a soy-based mousse initially gave me the creepers. But I reasoned that I’d just drown the “tofuness” in chocolate and red wine, like I do with my most of my problems. Plus – tofu, egg whites, dark chocolate, and red wine? Those were health foods the last time I checked.
