So, as grumpy as I get about being on this diet, I do love the Allowance Points on Weight Watchers. They’re like the the roll-over minutes on my cell phone plan that re-set if unused!
I had some to use this weekend, so on Sunday, in kind of a celebratory mood, I made muffins. Cheese and onion muffins and lemon blueberry muffins. Because the best way to reward sticking to a diet is with food.
These muffins really are the best the day you bake them, so enjoy them as near to the time they emerge from the oven as possible. Using things like low-fat milk and reduced fat cheese really do help in the points department. Just tell your friends or family to slather on the butter while you enjoy them plain. I calculated both these recipes using WW tools and learned that the cheese muffins are 4 points each and the blueberry muffins are 3 points a piece.
The recipes are after the jump.
» Read the rest of this entry «
So, I’m sitting here lustily reading this post at The Kitchn about making fondue with Cashel Blue and it occurred to me that I never wrote about the time I made Nigella Lawson’s Irish Blue Biscuits. They are scrumptious. Delightful. And if you have some tea with them in the middle of a rainy afternoon, well, you just feel literary.
Irish Blue Crackers
from How to Be a Domestic Goddess
Preheat oven to 400 F.
Combine
3/4 c. Cashel Blue (or other blue cheese…if you hate my people)
scant 1/2 c salted butter, softened
1 large egg yolk
Then work in, forming a soft dough
3/4 c all-purpose flour
1/4 c blue cornmeal (I used regular old yellow cornmeal, which is why my crackers aren’t as pretty as Nigella’s)
a pinch of salt (depending on how salty your cheese is)
Shape the dough into a disk, wrap it in plastic wrap and refrigerate for 30 minutes.
Dust a surface with flour and roll out the dough until it’s about a quarter-inch thick. Cut into any shape you’d like. Brush with an egg glaze, and cook for 10-15 minutes. They’ll be crisp around the edges and soft in the middle when they’re finished. Remove to a wire rack to cool.
This recipe will produce about 30 crackers. You’ll want to gobble all 30 of them up.
I think this dough could be used to make a really decadent galette, so long as the filling weren’t too rich.
Here’s a pic of the one sock I’ve finished. It’s my first and it fits like a glove, I mean sock.
It still needs to be blocked, which is why it’s a little lumpy. I keep meaning to start the other one and then I get distracted by things like logging my Weight Watchers points.