Blueberry Angel Muffins

I got a new cookbook last week. It was like Christmas morning when the package from Amazon.com arrived.

I know, I get excited about cookbooks. I like to think I enjoy the little things.

The reason why I got excited about this cookbook was a recipe I saw in it that was showcased on Boston.com's food page last week, for Blueberry Angel Muffins. I read it, clicked the links to see the cookbook, and proceeded to get so hungry, and so excited over the prospect of making such tasty sweet treats that I ordered the book on the spot. I *never* do that (no, really. I often take the easy way and google the recipe instead). The pictures looked so good though, and the recipes looked even better, that I just couldn't resist.

Last week, during a particularly hot and humid day, I went to work.

It was an uncomfortable day to bake, but damn, if I wasn't determined.



And damn, was I not disappointed. These muffins were so different, but so awesome. They tasted like little angel food cakes. They were light and airy, not really the way a muffin usually is! I'll admit I've never made a meringue to go into muffins. It is more like a dessert than a breakfast. But not to worry-I ate them for both meals, so they're versatile. :)








My only concern was that I ran out of blueberries in the middle of this, so I had to add in a few raspberries, so they became a bit tart. Blueberry-raspberry is certainly a flavor of choice, but I was not intending for them to be that way, which is why the pictures don't necessarily add up to the recipe. Feel free to add whatever fruit you would like!

All told, this is the perfect summer dessert. Or breakfast. Or snack.

Blueberry Angel Muffins (recipe obtained from "The Perfect Finish: Special Desserts for Every Occasion" by Bill Yosses and Melissa Clark)

2/3 c. cake flour
1/2 c. confectioners’ sugar
1/4 tsp. salt
1 1/4 c. fresh blueberries
2 tsp. vanilla extract
8 egg whites, at room temperature
Pinch of cream of tartar
1/2 c. granulated sugar
Grated rind of 1 lemon
Extra sugar (for sprinkling)

Preheat the oven at 375 degrees. Line 18 cups in 2 muffin tins with paper cups.

In a separate bowl, mix the cake flour, confectioners’ sugar, and salt.

In another bowl, toss the blueberries and vanilla.

Beat the egg whites and cream of tartar using an electric mixer on medium-low speed until frothy. Add 1 tablespoon of the granulated sugar and continue to beat at medium speed until you get soft peaks to form. Beat in the remaining 1/2 cup of granulated sugar, and raise the speed to high. Beat until the mixture forms stiff peaks.

Sprinkle the flour mixture and lemon rind on the egg whites. With a rubber spatula, fold them in, working carefully to avoid deflating the whites. Fold in half of the blueberries. Then fold in the other half.

Divide the batter among the muffin cups so that each one is 2/3 full. Place a few more blueberries on top of each muffin (or fruit of choice-I used a raspberry on top for each muffin) and sprinkle each with a little more granulated sugar.

Bake in the center of the oven for 20 to 25 minutes or until the muffins are lightly golden. Cool on a baking rack.

Cheese Whizzers

This one was interesting.

So back around Easter time (I know, I'm backtracking myself), I got a call from my dad. At family holidays we are all always assigned a dish-whether appetizer, side, or dessert. This year I was assigned a side dish (green bean casserole) and an appetizer (guacamole-see, I told you-that guac comes out for *everything*). Well, that was what I was assigned until I got a phone call from dad, about Tuesday prior to the big holiday. He started off by saying, "do you remember about the cheese whizzers?"



um, no.

"Your mother used to make these things called cheese whizzers, and they're really great. It's bread and cheese whiz, wrapped in bacon. You don't remember them?"



um, no.

"Well, I've been thinking about those a lot lately. I used to love those. Maybe you can look through the recipes you have of hers and maybe make those for Sunday too? I mean, no big deal if you can't, but I really liked those..."

That's code for "Please, I've had a craving for these things, bring them on Sunday and you'll get the status of 'favorite child'" (apologies to my sister).

So, that weekend, I made cheese whizzers. It was most interesting. It really was as my dad had said: Bread, cheese whiz, all wrapped in bacon, and then broiled in the oven. It tasted like a grilled cheese in bacon. Very tasty, and I can understand both a) why my dad likes it so much-I mean, come on! The thing has cheese and bacon! What's not to like? and b)why he doesn't have it anymore-the thing is made with cheese whiz! and bacon! I can feel my arteries clogging on the thought alone. On the other hand, having it once in a while won't kill you. It's a good appetizer, and pretty simple to throw together. Have some for your next barbecue, or for your next family gathering. Then make sure your dad remembers it and asks you to make it again 20 years later.



Cheese Whizzers (origins of recipe unknown, credit for directions and ingredients go to my dad)

One loaf of soft white sandwich bread
One jar of cheese whiz
One pound of thick center cut bacon

Take a slice of soft sandwich bread and roll it with a rolling pin until flattened. You should then be able to slice it into three long strips (lengthwise).
Spread a thin layer of cheese whiz on each strip, then roll each strip up.
Take a slice of bacon, and cut it in half. Wrap a half strip around each sandwich roll, and secure with a toothpick.

Repeat until all the bread and bacon have been used. It's entirely possible you'll have a good amount of cheese whiz left.

Broil the cheese whizzers until bacon is golden and cooked. Check early and often so that it doesn't burn. I have no time frame for this, as each oven is different, but make sure you continue to check!