Have you ever griddled a muffin? You should. I saw this done at Toast in Portland, OR and was utterly smitten.
It can be done with muffins made from scratch, a box mix, or bought from the grocery store bakery (I can barely wrap my brain around how wonderful this would be with those GIANT Costco muffins)! Just melt a couple of tablespoons of butter on a griddle or skillet over medium heat. Once the butter melts, cut your muffins in half (these ones are mini-muffins) and lay the cut side down in the butter. Rotate them every couple of minutes until they are brown and crispy. Move them to a plate and drop some powdered sugar over them through a wire strainer and VOILA! Griddled Muffins! It takes the flavor and texture up a notch, as well as makes the whole affair quite pretty.
I think the best flavors of muffins to do this with are blueberry, cinnamon, or lemon poppyseed. Granted, those are my three all-time favorite varieties of muffin.
Next up in our tour of all things carb-loaded is the best Italian Pasta Salad I've ever put in my mouth. Here's what you'll need:
- 1 pound rotini pasta, cooked and drained
- about 15-20 slices of salami, cut into small pieces
- 1 cup cubed mozzarella cheese (I used 4 cheese sticks!)
- 1 can black olives
- 2 cups cherry tomatoes, halved if large
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1/4 cup red wine vinegar
- 2 tbsp lemon or lime juice
- 1/2 tsp honey
- 1 tsp sea salt
- 1/4 cup olive oil
Now go run a fucking marathon!! Okay?