Rosemary Corn Muffins

Spoiler alert - if you haven't watched the Top Chef Just Desserts finale, don't read this! Before we talk Rosemary Corn Muffins, did you watch Top Chef Just Desserts? Were you happy with the winner? I wanted Yigit to win but I was thrilled that Morgan didn't win.

Rosemary is one of my favorite herbs. I love it's wonderful scent and flavor. I brought my rosemary plant inside and hope to continue growing it inside this winter. In the meantime, just in case it doesn't like the indoors, I am trying to use as much as I can.

I love corn bread or corn muffins. This recipe takes corn muffins to a whole new level. The addition of the corn kernels adds depth and the rosemary gives them an earthy fragrance and flavor.

Rosemary Corn Muffins
Recipe Courtesy of Martha Stewart Whole Living
Vegetable-oil cooking spray
1 cup all-purpose flour
1 cup coarse yellow cornmeal
1/2 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon finely chopped fresh rosemary, plus leaves for topping
1 cup plus 2 tablespoons fresh corn kernels (from 2 to 3 ears of corn)
1 cup buttermilk
1 large egg, lightly beaten
1/4 cup canola oil
Directions
1.Preheat oven to 375 degrees. Lightly coat a standard 12-cup muffin tin with cooking spray. Whisk together flour, cornmeal, sugar, baking powder, baking soda, salt, rosemary, and 1 cup corn.
2.Combine buttermilk, egg, and oil in a small bowl. Add to flour mixture, and stir until just combined.
3.Spoon batter into muffin cups, filling three-quarters full. Top with remaining 2 tablespoons corn and the rosemary. Bake until tops are golden and a toothpick inserted into centers comes out clean, 15 to 17 minutes. Let cool in tin on a wire rack for 5 minutes. Turn out muffins onto rack. Serve warm or at room temperature. Muffins can be stored in an airtight container for up to 2 days.

I am linking this to Foodie Friday at Designs by Gollum.

From The Good Life - Trader Joe's

Do you have a Trader Joe's in your city? Trader Joe's opened in Omaha last week. Tim and I stopped by on Saturday night about 7:30. The aisles were packed with shoppers and the shelves were somewhat empty. With the crowds, it was hard to see everything and shop. We decided, we'll come back when the newness wears off.

I've read lots of posts about your favorite Trader Joe's items. I wish I had written them down or saved them. We didn't have a Trader Joe's in Omaha and I didn't think we'd get one any time soon. Do you have a favorite Trader Joe product I should try?

Philly Spaghetti

Have you ever made any of the recipes on the inside of the Philadelphia Cream Cheese package? I think 99% of the recipes I've seen on there are for desserts or some sort of dip. When I saw this recipe for Philly Spaghetti, I was intriqued. I couldn't decide if it sounded good or awful. I was a little reluctant but decided to give it a try.

I am so glad I did. This spaghetti is delicious. The cream cheese adds another dimension to the flavor.

Philly Spaghetti
Recipe Courtesy of Kraft
3/4 lb. spaghetti, uncooked
1 lb. lean ground beef
1 jar (24 oz.) spaghetti sauce
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
2 Tbsp. KRAFT Grated Parmesan Cheese
How to make it
Cook spaghetti as directed on package.
Meanwhile, brown meat in large skillet; drain. Return meat to skillet. Stir in sauce and cream cheese; cook on low heat 3 to 5 min. or until sauce is well blended and heated through, stirring frequently.
Drain spaghetti. Add to sauce; mix lightly. Place on platter; top with Parmesan.

I am linking this to Tasty Tuesday's, Tempt My Tummy Tuesday and Tuesday's at The Table.

Holiday Traditions

Can you believe it's less than two weeks until Thanksgiving? The older I get the quicker the fly by. I think it's payback for all those years of wishing the years would go faster when I was younger.

It seems with today's fast paced, electronic world the tradition of sending cards or writing letters is starting to fade. Do you remember writing letters as a kid? Did you have a pen pal? I loved to write letters and had a pen pal in Japan. Do you still send cards? Or do you send e-cards? I love to send cards and when I receive one, it always brings a smile to my face!

Do you send holiday cards? I love to search for the perfect holiday card. One with just the right picture and message. When Tim and I got married, we started sending photo holiday cards. It's so fun to search for the perfect card.

Shutterfly has so many choices for holiday cards. Once you choose your photos and the card design, putting it all together is quick and easy!!

You can send traditional style photo cards like this fun snowflake design.

Or this cute Christmas tree photo card.

Of if you're having a holiday cocktail party, this would be a great invitation!

Shutterfly is offering bloggers 50 free cards in exchange for writing a post about holiday cards. Interested? You can find the information here!

Disclosure: In exchange for writing this post, I will receive a promotional code for a package of 50 free holiday cards from Shutterfly. Opinions about Shutterfly are my own.

SMS - Strawberry Lemon Rosemary Muffins & A Winner

We have a winner!!! My blogging pal, Gnee of Singing With Birds is the winner of the $45.00 CSN Stores certificate! Congratulations, Gnee!!

Sweet Melissa's cookbook contains numerous sweet and savory versions for these muffins. The Peach version of these muffins was the first recipe I ever baked with SMS. Carmelized Onion, Sage and Cheddar were my first savory muffins.

The first time I made these I learned the batter was very thick and the muffins tend to be on the dry side. With each subsequent baking, I've been adding a little more milk or cream and depending on the moisture in the fruit or vegetables, about 1/4 - 1/2 cup of sour cream.

Lemon and rosemary are two of my favorite flavors. I couldn't wait to taste these muffins. Unfortunately, I was a little disappointed. There was only a hint of the rosemary flavor and I could hardly taste the lemon. Rosemary can be such a strong flavor, I am always hesitant to add more but this is one recipe where more is necessary. With the price of strawberries right now, I decided to use frozen. I was a little concerned they might be too wet but I should have known better. Even with the addition of sour cream, these were still a little dry.

I am determined to figure out the perfect combination of milk, sour cream and vegetables or fruit for this recipe. I think it has the potential to make a fabulous muffin.

Thanks to the talented Shandy of Pastry Heaven for choosing this weeks recipe. You can find the recipe on her blog. If you'd like to see the combinations chosen by the other SMS bakers, go here!!

Happy Pink Saturday!

A beautiful rose from our recent visit to Lauritzen Gardens.

I am linking this to Pink Saturday at How Sweeet the Sound.

Red Wine Poached Pears

There's still time to enter my giveaway.

Poaching is a cooking technique I rarely use. Poach - to cook food gently in liquid just past the boiling point. Do you have a favorite recipe using this technique?

Pears poached in red wine are so beautiful! With all of the pumpkin and apple recipes flooding the blogsphere, it's a nice change. This is an easy, yet elegant dessert. It can be served along with whipped cream, creme fraiche, mascarpone or even vanilla ice cream.

Red Wine Poached Pears

6 medium sized firm pears (Bosc pears work well for this recipe)
2 cups red wine
1/4 cup lemon juice
2/3 cup sugar
4 - 5 peppercorns
cinnamon stick
pinch of nutmeg

Select a sauce pan which just holds all of the pears lying on their sides.
Mix the red wine, lemon juice, sugar, cinnamon stick, peppercorns and nutmeg in the sauce pan. Place on medium heat and bring to a very low boil, stirring occasionally to dissolve the sugar.
Meanwhile peel the pears. For a pretty presentation, leave the stem on and cut a thin slice off the bottom of the fruit so it will stand upright when served.
Place the pears in the simmering wine sauce and cook for about 25 minutes, or until the pears are tender but not mushy. Turn them over 1/2 way through cooking time.
Carefully remove the pears when they are done. Reduce remaining sauce by boiling it for about 7 minutes or until until it is thick and syrupy. Place the pears as you are intending to serve them and spoon sauce on top.
Poached pears are perhaps best served at room temperature, but you can keep them in the refrigerator and serve cold.
Serves 6

I am linking this to Foodie Friday at Designs by Gollum.