Honestly, I forgot I even had a blog. I’ve been chillin and planning my vacation, so I’ve been distracted! But here’s some highlights!
And… we’re back for part two of my Milk Bar baking project! (Peep my post about how I made Milk Bar’s birthday layer cake here!) After making my beloved cake, I had leftover cake and cake crumbs I didn’t want to go to waste, so I decided to make Milk Bar’s birthday truffles.
Yes, yes, yes they’re not white chocolate like they’re supposed to be. But, but, but I didn’t want to run to the store to pick up white chocolate chips and had brown chocolate chips on hand.
I make more than muffins I swear, but I’ve been on a muffin kick lately so sorry not sorry. After baking those banana bread chocolate chips muffins, I was craving blueberry muffins — my fav btw. I was in the mood for something quick and easy that didn’t demand I sift flour or make a crumble topping. I also had a lemon lying around, so I thought I’d make use of the zest and bake some lemon blueberry muffins. So I searched online and found this recipe from Food.com.