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Sunday, February 10, 2013

Blizzard of 2013- Chinese New Year

To be honest, I really didn't think this snowstorm would be so severe. I thought ok, the most we'll get is  20 inches and things should go back to normal by Saturday night. Boy, was I wrong! In our area in CT, we got between 36-42 inches dumped on us within a 24 hour period.

 It is now Sunday and majority of the roads in CT are still not plowed. In our driveway, there are about 3 feet of snow. Our regular plow guy is so busy that who knows when he will get to our house. I worked from home on Friday and most likely I will have to do the same again on Monday.

Where's the stairs??

Street? What street?

5 ft of snow drifts on the deck! 

So on top of having the epic snowstorm this weekend, it's also Chinese New Year. We were suppose to have a big dinner for Chinese New Year's Eve on Saturday night but since everyone is trapped in their houses, the dinner consist of J, me, my parents and my cousin Tina who's been at my house since Thursday night. For our New Year's Eve dinner; we had hot pot, chicken, fish and some sort of smoked fish egg roe thing.

While being stuck inside, we've been pigging out. Friday night I made banana bread. Saturday night Jeff made some brownies from a box mix. It's now Sunday and I just made some blueberry coffee cake muffins.

Blueberry Coffee Cake Muffin
adaptation from Ina Garten's recipe
makes 16-24 muffins
  • 12 tbs of unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 3 extra large eggs, room temperature
  • 1 1/2 tsp vanilla extract
  • 8 ounces (1 cup) sour cream
  • 1/4 cup milk
  • 1 tbs lemon zest
  • 2 1/2 cup all-purpose flour
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 half-pints fresh blueberries
  • sanding sugar (optional)
Preheat the oven to 350 degrees F. Line the muffin pans with paper liners.

Cream butter and sugar in a large bowl until the mixture is light and fluffy, about 5 minutes. Turn the speed of your mixer on low and add the eggs 1 at a time then add the vanilla, sour cream, milk, lemon zest. In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Slowly add the dry ingredients to the wet ingredients, mix until all the ingredients are incorporated. Fold in the blueberries. Scoop the batter into the prepared muffin pans. Fill each cup to about 3/4 full. Sprinkle the sanding sugar on top of the batter. Bake for about 25 minutes or until the muffins are lightly browned on top and when inserted a tooth pick into the center of the cake, it comes out clean. 

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