Weekend endeavors in the dorm

After much deliberation my friend Jordana and I came to the conclusion that White Chocolate Macadamia nut cookies would be a heck of a lot better if those pesky nuts were out of the way. Who doesn't enjoy consuming copious amounts of white chocolate chips surrounded by lovely, soft, warm cookie dough? Yum, yum, yum.
This means I will be having my second go in the ring with the dorm oven tomorrow when I attempt to make White Chocolate Chip Cookies. Hopefully these cookies will come out a lot better than that crappy box mix cake from earlier in the semester...I won't go into details on that one.

Anywhooo, Stay tuned for the results and possibly images of the smoldering remains of my place of residence.

Good Grief!
Oh, here's the recipe I'll be using. Follow along at home weee!:

* 2 1/4 cups flour
* 1 tsp baking powder
* 1 tsp baking soda
* 1/8 tsp salt
* 1 cup butter (2 sticks), room temperature
* 2 tsp vanilla
* 2/3 cup of brown sugar
* 3/4 cup granulated sugar
* 2 eggs
* 1 package of White chocolate chips

In a bowl, mix together flour, baking powder, baking soda, salt then set aside.

Cream the butter, brown sugar, granulated sugar and vanilla. Add eggs one at a time, beating well. Gradually add the dry ingredients. Beat until the ingredients are thoroughly mixed. Stir in thewhite chocolate morsels.

Drop batter by teaspoonfuls onto the baking sheets; bake 10-12 minutes, 365F

Transfer the cookies to a wire rack to cool.

annnnnnnd GO!

A minute with some muffins

Hey all!
My deepest and sincerest apologies for the long absence. Junior year of College seems to be giving me a run for my money...or perhaps more accurately a run for my loans!! Ohhh, can I get a little roll on the snare drum there? Hmm? No? Ok.
Anyway, good news: Spring Break begins soon and with a week off comes promise of blog updates (along with the recipes for these lovely muffins bellow and the long awaited carrot cake) annnnnd also 3 research papers...yeah, that's a joy kill right there. BUT do not fear the Savvy and the Sweetness will be on the top of my list for my return home.

For the time being just sit back, relax, and enjoy the majestic majesty of homemade blueberry muffins topped with cinnamon sugar. Yum!

(Special thanks to my big brother Garrett for the pictures and his special ability to consume any and all baked goods I create or attempt to create. Very shhhhhwanky.):











UPDATE:
The time has come!! Enjoy. This recipe is really simple and a very quick fix.
and now...
Blueberry Muffins!
makes 12

2 cups (10 ounces) unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1 cup (7 ounces) sugar
4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
1 1/4 cups (10 ounces) sour cream
1 1/2 cups (7 1/2 to 8 ounces) frozen or fresh blueberries, preferable wild

1. adjust an oven rack to the middle position and heat the oven to 350 degrees. Grease a standard 12-cup muffin tin and set aside.

2. Whisk the flour, baking powder, and salt in a medium bowl until combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick and homogeneous, about 30 seconds; add the melted butter in 2 or 3 additions, whisking to combine after each addition. Add the sour cream in 2 additions, whisking just to combine.

3. Add the berries to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. (Small spots of flour may remain, and the batter will be thick. Do not overmix.)

4. Using a large spoon sprayed with nonstick cooking spray to prevent sticking, divide the batter among the greased muffin cups. Bake until the muffins are light golden brown and a toothpick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes, rotating the pan from front to back halfway through the baking time. Invert the muffins onto a wire rack, stand the muffins upright, and cool 5 minutes. Serve as is or use one of the toppings below.

Cinnamon Sugar-Dipped Blueberry Muffins??? Yes, Please.

While the muffins are cooling, mix 1/2 cup sugar and 1/2 teaspoon ground cinnamon in a small bowl and melt 4 tablespoons (1/2 stick) butter in a small saucepan. After the baked muffins have cooled 5 minutes, working one at a time, dip the top of each muffin in melted butter and then cinnamon sugar. Set the muffins upright on a wire rack; serve it up!!

This recipe comes from The New Best Recipes from the editors of Cook's Illustrated.