Birthday cake fudge and blueberry muffins, one baby mitten and legwarmer-I intend to make the pair for both of them tonight-were all made this weekend.  Recipes are below and I hope you all had a great weekend.

Blueberry Muffins from My Father’s Daughter, yes the cookbook by Gwyneth Paltrow

8 Tablespoons 1 stick unsalted, melted and cooled

2 large eggs

½ cup milk (I used 2%)

2 cups unbleached all-purpose flour

¾ cup plus 1 tsp granulated sugar

2 teaspoons baking powder

1/3 teaspoon fine salt

2 ½ cups blueberries (she says fresh but I used frozen… they just come out a bit more blue)

Preheat the oven to 350 F.  Line a 12 cup muffin tin with papers.

Whisk the butter, eggs and milk together in a bowl.  In another bowl, whisk together the flour, the ¾ cup of sugar, baking powder, and salt.  Stir the wet ingredients into the dry ingredients and fold in the blueberries.  Divide among the muffin cups and sprinkle the muffins with the reaming teaspoon of sugar.  Bake until a toothpick comes out clean and the muffins are golden brown, 25-30 minutes.

Birthday Cake Fudge from The Pursuit of Hippieness

¾ cup sweetened condensed milk

1 12 oz. package white chocolate chips

3 tsp Vanilla Extract

1 tsp Almond Extract

Rainbow Sprinkles

Pour milk and white chocolate into a microwave-safe bowl. Heat for 2-3 minutes, or until white chocolate is almost completely melted. Be careful to not overheat. Stir until completely blended, melted, and smooth.

Immediately add vanilla and almond and combine thoroughly. Add a handful or so of rainbow sprinkles and fold in quickly.  If you mix them too much they will melt and begin to turn the fudge a brownish color.

Transfer to an aluminum-foil lined 8×8 inch baking pan. Let set at room temperature or in the refrigerator.  Once set, cut into cubes. Store leftovers in an airtight container in a cool place.