:: jordan marsh blueberry muffins ::

These famous muffins were baked daily and sold in the bakery at Jordan Marsh Department Store, which operated in Boston's Downtown Crossing from 1851 to 1996. I pulled them from Boston Uncommon, the Junior League of Boston's fabulous cookbook.

I dragged out my gorgeous Kitchen Aid mixer and whipped these babies up on Sunday night. They're crazy easy...the only drag is that you have to place the batter in the refrigerator for 30 minutes before dropping them into their muffin tins. But it's totally worth it!

Jordan Marsh Blueberry Muffins (serves 12)

Ingredients :

1/2 cup (1 stick) butter, softened

1 1/4 cups granulated sugar

2 eggs

1 teaspoon vanilla extract

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

2 1/2 cups fresh or frozen blueberries (I used fresh)

course sugar for topping

Directions: 

1. Cream the butter and granulated sugar in a mixing bowl until light and fluffy.
2. Add the eggs and vanilla and mix well.
3. Sift the flower, baking powder and salt together, and add to the creamed mixture, alternating with the milk, mixing after each addition.
4. Fold in the blueberries.
5. Refrigerate, covered, for 30 minutes.
6. Spoon the batter into twelve paper-lined muffin cups. Sprinkle with course sugar.
7. Bake at 375 degrees for 20-25 minutes or until the muffins test done. Cool in the pan.

:: we're driving cadillacs in our dreams ::

I played this song exactly 371 times this weekend. Now that I'm watching the video I'm a little underwhelmed. But the song itself just kills.

Looking forward to participating in the Color Swap with High Heeled Love!

:: stella & dot wishlist ::

My wallet can't handle this anymore. There are so many cute things over at Stella & Dot. Luckily for my bank account, they're all slightly above the "oh, just buy it" price point for me, so I don't do too much splurging. But if I did, here's what I'd be grabbing...

1.Nancy studs ($24); 2. Palm Springs scarf ($59); 3. Signature candle ($29); 4. Haven ring ($49); 5. Paradise studs ($24); 6. Stackable band rings ($39); 7. Piper necklace ($34); 8. Chelsea tech wallet in poppy ($59); 9. Delphie stone studs ($24); 10. Christina link bracelet ($49).

:: things i love thursday ::

Black and gold: I have a JPK bucket bag in dark purple and despite how heavy it is (thanks to that gorgeous gold hardware) and my inability to find ANYTHING in it, I just love it.

Breaking Bad: Poor, poor Walt Jr.

Shaken iced tea: I can't make my own iced tea at home. I can not.

Any tiny studs: I have those Gorjana hexagon studs in yellow. They are perfect and versatile and super cute.

Hard, shiny, clear nails: I swear, French manicures are over. You heard it here first.

Pretty pencils: And also the pouches to carry them in.

Linking up with All Things Thursday!

:: aaaand, there you have it ::

"I’m not married, I frequently use my debit card to buy things that cost less than three dollars, and my bedroom is so untidy it looks like vandals ransacked the Anthropologie sale section."

 

-Mindy Kaling

:: buffalo chicken casserole ::

So, this happened over the weekend:

And it was amazing.

Buffalo Chicken Casserole

Adapted from Kitchen Life of a Navy Wife

Ingredients

1 1/2 cups shredded rotisserie chicken

2 medium baking potatoes, peeled, washed and cubed

1/3 cup olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon paprika

1 tablespoon garlic powder

4 tablespoon hot sauce (more or less depending on preference)

1 tablespoon parsley

1/2 cup ranch dressing

1 cup shredded cheddar cheese

1/4 cup bacon bits

4 green onions, sliced

Directions

1. Heat oven to 450. Whisk olive oil, salt, pepper, paprika, garlic powder and hot sauce together in a medium bowl. Remove 1 tablespoon of this mixture and set aside.

2. Toss in the potato cubes, making sure to fully coat them. Using a slotted spoon, transfer the potatoes into a greased 8 x 8 baking dish, reserving any excess oil mixture in the bowl.  Add the set aside 1 tablespoon oil mixture back to the bowl and toss the shredded chicken in it. Set aside to marinate.

3. Roast the potatoes for 35 to 40 minutes, stirring every 10 minutes, until golden and cooked through.

4. When the potatoes are done, remove from the oven and top with the shredded chicken and shredded cheddar cheese. Sprinkle the bacon bits and drizzle the ranch dressing over top (I put it in a plastic baggie with the corner snipped off for more control). Finish with the green onions.

5. Place in the oven and bake for another 10 to 15 minutes, or until the chicken is heated through and the cheese has melted.