Mediocre, that’s what I called myself. Well, not myself, per se; I actually proclaimed, “I’m a mediocre writer, a mediocre photographer, and a mediocre chef.” I’m my own worst critic.
My friend, C, asked about this site last Saturday and that was my reply. He asked me the standard questions I ought to ask myself: who’s my target audience, what do I wish to achieve, what’s my unique perspective, yadda-yadda. He’s the first friend or family member who displayed any curiosity. I appreciate it – everybody needs cheerleaders in their corner, even if they’re not a Foodie.
As a result of our tête-à-tête, I spiffed up this site on Saturday. I dropped .wordpress from the URL. I’m now officially TwoBitTart.com. I edited the pages “About Me” and “Things I Love” to accurately reflect who I am today. I installed Pinterest hover buttons on the photos and reformatted the recipes (see below), ensuring easier saving and printing. Lastly, I resubmitted five photos to Foodgawker, and received two coveted approvals (Yay!). Today’s Blueberry Cream Cheese Muffins won’t make the Foodgawker cut, but I won’t call my photo mediocre, either.
Blueberry Cheesecake Muffins
- 2 cups flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/8 teaspoon nutmeg
- 2 large eggs, beaten
- 1 cup milk or cream
- 2/3 cup light brown sugar
- 8 Tablespoons unsalted butter, melted
- 1 teaspoon vanilla
- 1 pint blueberries Cheesecake Filling
- 8 oz. cream cheese, diced
- 1/3 cup sugar
- 1 large egg yolk
- 1/4 teaspoon lemon zest Streusel
- 1/2 cup flour
- 1/4 cup light brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, cold and diced
- 1/2 cup chopped nuts (optional)
- Cheesecake: Stir all ingredients together well and refrigerate.
- Streusel: Using fingers, rub butter into first four ingredients until struesel resembles wet sand. Mix in nuts.
- Preheat oven to 400 degrees. Grease a 12-cup muffin pan.
- In a large bowl, combine the first four dry ingredients.
- In a smaller bowl, whisk together next five wet ingredients. Add wet ingredients to dry and combine. Stir in blueberries.
- Fill muffin cups 1/4 full with batter, dollop 3/4 tablespoon cheesecake in center and cover with muffin batter. Sprinkle muffins with streusel.
- Bake for 15 to 20 minutes.
What a wonderful looking recipe. I’ve also recently been trying to submit my photos to food gawker, but with no success. I’ve to keep reminding myself to just keep it up and carry on. Congratulations. 🙂 https://straygourmet.wordpress.com
There’s always http://tasteologie.notcot.org/