best ever blueberry muffins

these are the perfect blueberry muffins.
these gorgeous little pieces of heaven are STUFFED with fresh, not frozen, blueberries. overflowing with them.
they are thicker, more like a biscuit and on top, a sprinkle of sugar creates this crunch when you bite into them.
i have had more than my share of blueberry muffins in my lifetime and i think these are the best.
definitely the best recipe for them that i have come across.

this recipe is from gwyneth paltrow’s cookbook and are her mother’s famous blueberry muffins. you will soon know why!

blythe’s blueberry muffins
(makes 12)


8 tbsp (1 stick) unsalted butter, melted & cooled

2 eggs

1/2 cup milk

2 cups all purpose flour

3/4 cup plus 1 tsp granulated sugar

2 tsp baking powder

1/2 tsp fine sea salt

2 1/2 cups fresh blueberries (2 – 6 oz containers)

1. preheat oven to 375. line (one 12 cup or two 6 cup) muffin pans with paper liners.

2. whisk the butter, eggs, and milk together in a large bowl. in another large bowl, whisk together the flour, the 3/4 cup of sugar, baking powder, and salt. combine the dry and wet ingredients. then fold in the blueberries. divide batter among the 12 muffin cups and then sprinkle tops with the remaining teaspoon of sugar.

3. bake for 25-30 minutes, until golden brown and a toothpick inserted into the middle of a muffin comes out clean. serve warm & with butter.


pb&j cookies

there is something about the fact that these cookies are called “peanut butter and jelly” cookies that makes me feel like it’s totally ok to eat lots of them and also give them to my toddler.
i mean, hey, they have lots of good protein (the peanut butter and the eggs), fruit (the jam) and calcium! (the milk) – completely redeemed.
and they are fun to make too. there are ways you can include your toddler in making these, from the mixing of the batter to the drizzling of the peanut butter frosting on top at the end.

pb & j cookies
makes 20 cookies


1/2 cup all purpose flour

1/2 tsp baking powder

1 cup peanut butter (creamy, not crunchy)

1/4 cup unsalted butter (at room temp)

3/4 cup granulated sugar

1/4 cup brown sugar

1 egg

3 tbsp plus 1 tsp strawberry jelly (my favorite: bonne maman’s strawberry preserves)

1/4 cup plus 2 tbsp powdered sugar

1 1/2 tbsp whole milk


1. preheat oven to 350.

2. in a small bowl, stir together the flour and baking powder with a whisk or fork. set aside.

3. in a large bowl with a handheld mixer (or in the bowl of a standing mixer), blend 3/4 cup of the peanut butter with the room temperature butter on medium speed. add granulated sugar and brown sugar and beat until smooth, about 5 minutes. beat in the egg until incorporated. stir in the reserved flour mixture until just combined.

4. using a small (1 1/2 inch) ice cream scoop or a tablespoon, drop the dough about 2 inches apart on 2 ungreased baking sheets. using your thumb, gently dent the center of each cookie. spoon about 1/2 tsp of jelly into each center.

5. bake until lightly golden, about 12 minutes. put baking sheets on wire racks to cool.

6. in a small bowl, beat together the remaining 1/4 cup of peanut butter and the powdered sugar. whisk in the milk, a little at a time, until the frosting reaches a good consistency for piping. scoop frosting into a sandwich-size ziploc bag, snip off a tiny corner, and pipe the frosting over the cookies.


recipe via, photo via

baked parmesan romano chicken

this is my favorite, all-time, go-to recipe for chicken parmesan (courtesy martha stewart magazine, years ago, and as usual edited by yours truly just a bit). it is light and crunchy, thanks to the panko breading (my edit, sorry martha) and has so much delicious, italian flavor.
it’s probably the red wine vinegar… i’ll eat almost anything if it has red wine vinegar in it. or on it.

it is perfectly paired with a simply dressed pasta or – as recommended by martha herself – arugula, tomatoes, blanched green beans, and crumbled parmesan cheese topped with olive oil & vinegar.

baked crisp parmesan-romano chicken
serves 4


1/4 cup extra-virgin olive oil, plus more for baking sheet

1/4 cup plus 1 tbsp red wine vinegar

1/2 tsp coarse salt

1/4 tsp crushed red pepper flakes

1/2 tsp dried oregano

2 garlic cloves, minced

3  lbs chicken breasts, pounded to flatten just a bit

1 cup panko (if you can’t find panko, you can sub plain breadcrumbs)

1/4 cup freshly grated parmesan cheese

1/4 cup freshly grated pecorino romano cheese

2 tbsp finely chopped fresh flat-leaf parsley

1/4 tsp freshly ground pepper

1. preheat oven to 400.

2. in a small bowl, whisk together oil, vinegar, salt, red pepper flakes, oregano, and garlic. pour into a large ziploc bag. add chicken to bag, seal, and let marinate in fridge for at least 1 hour or up to 8 hours.

2. in a medium , shallow bowl stir together panko, cheeses, parsley, and pepper with a fork. line a rimmed baking sheet with foil. oil lining (i highly recommend a spray olive oil – much easier & cleaner).

3. dredge each chicken piece in panko mixture to coat; shake off excess. transfer to prepared baking sheet.

4. bake chicken until cooked through, 45-50 minutes. using a spatula, loosen chicken from sheet to serve.


chocolate-ginger brownies

if you love chocolate and you love brownies, i am pretty sure you’re going to love this spin on the homemade fudgy brownie.
even if you don’t like ginger, you can omit the ginger part of the recipe and continue on your merry way.
but i do hope you like ginger.
as i do.
because you will be rewarded with a very happy mouth.

chocolate-ginger brownies
makes 16


1/2 cup (1 stick) unsalted butter, plus more for baking dish

3 oz. bittersweet chocolate, coarsely chopped (or bittersweet morsels)

1 cup sugar

2/3 cup all purpose flour

1/4 cup unsweetened cocoa powder

2 eggs

1 tsp grated, peeled, fresh ginger

1/2 tsp vanilla extract

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1/4 tsp coarse salt

1/8 tsp ground cloves


1. preheat the oven to 325. butter an 8-inch square baking dish. line bottom with parchment paper, allowing 2 inches to hang over 2 sides. butter parchment, set aside.

2. melt butter and chocolate together in a medium saucepan over medium-low heat, stirring until smooth. remove from heat, and stir in all remaining ingredients.

3. pour batter into prepared baking dish. bake 30-35 minutes – until a toothpick or slim knife inserted into the center comes out with moist crumbs. let the brownies cool in the pan on a wire rack for 15 minutes. then lift out of the dish and let them cool completely on rack. cut into squares and enjoy! (brownies can be stored in an airtight container at room temperature for up to 4 days.)

(recipe & photo via a very old martha stewart magazine)