Post Title

To Die For Blueberry Muffins

This recipe makes 6 huge, overflowing muffins, but I double the batter recipe to make 12.  I still just use the recipe below for the topping, it makes enough for 12 muffins.

Ingredients

1. 1 1/2 cups all-purpose flour
2. 3/4 cup white sugar
3. 1/2 teaspoon salt
4. 2 teaspoons baking powder
5. 1/3 cup vegetable oil
6. 1 egg
7. 1/3 cup milk
8. 1 cup fresh blueberries
9. 1/2 cup white sugar
10. 1/3 cup all-purpose flour
11. 1/4 cup butter, cubed
12. 1 1/2 teaspoons ground cinnamon

Directions

1. Directions
2. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
3. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
4. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
5. Bake for 20 to 25 minutes in the preheated oven, or until done.

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Desert and some pork!








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Review: Bub's Burgers & Ice Cream

Indianapolis's golden goose of burgers.


That's right! The internationally famous Bub's Burgers and Ice Cream has been visited and reviews by the burger king himself (self proclaimed title...)
The service: amazingly friendly
The food: glutenous and delicious
The atmosphere: Facinating and will keep you glancing at the walls for hours

The burgers were slightly overcooked but the friendly service and the over-the-top decadent milkshakes make up for the probably cirumstantial burger preparation.

Overall, this place is an experience. I recomend that you fast for lunch and get the big ugly and leave your mark on the wall.

Verdict: A one pound burger, half pound bun, and all the toppings in the world...can't argue with that...


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We are back! and chili is on the stove peeps.

Ok ladies and gents, after a long hiatus of craziness and no time to cook, there has been a need for some cooking contributions to the world wide web. SO HERE WE GO!

First things first. CHILI!

I first give the credit of this recipe to the book Killer Chili
This recipe comes from a restaurant called Gourmet Café in Glen Falls, New York.

This Chili has black beans, great northern beans, and a lot of flavor. The best part is that it uses stout to give it a rich depth that most chilies are lacking due to the overpowering tomatoes. This chili however can be made vegetarian or even healthier with ground turkey (what I use). I recommend using canned beans as it is MUCH easier, takes less time, less expensive in that it doesn't take up hours of your time, and tastes almost exactly the same. I have to halve this recipe because I don't have a big enough pot, but half is still plenty to feed a family of 6 or 7.

I like to put the extra in tupperware and place this in the freezer and thaw in the fridge each week I want chili. I have been pondering how to make this recipe better but I cant think of anything. if you have any suggestions, let me know! I want to make this recipe into the world best chili!