Firsts Friday: The First (and english muffins)!

I began reading photography blogs when I was a freshman in high school (thank you Bobbi+Mike, Jasmine Star, and Life in Balance for feeding my new found love). Almost everyday, I sat down to look at the photographs of some of the most lovely people I had ever seen. It was entrancing.

Those blogs left a huge impact on such a young girl. I began my first blog fueled by their inspiration. Some weeks I would write everyday; others, less frequently. But, the blogging world just seemed so fascinating to me. The community it created was infectious.

So, yes, I am a blog junkie. I love them. But, most of all, I love the people who I see behind the blogs. This little blog of mine pales in comparison with many who I have previously looked up to, but it is mine, none the less. And, that to me that feels incredible.

Thank you to the two people who read all that (and, who probably consistently read this blog...if there are even two).

Yes, yes, blogging is great. But, I want to make it even better. My desire is to see this blog become a place where we can collaborate, be honest, seek to help each other grow, and hopefully a place where I can be a blessing to you!

Which is why...I'm launching a blog series!

This series is dedicated to all things "first."

The first time I try a recipe.

The first time I drag a friend to do something crazy with me (or, even better, my husband).

The first time I try out a restaurant.

Why, the first? Because I am obsessed with the first time with everything. There's a thrill in trying something new. Stretching your neck out without knowing what the future may hold. That's what initially got me started doing photography, and the thrill is still just as exciting now. Yes, sometimes, the thrill is simply cooking a new recipe that actually was tasty (life is funny like that). Or, we can pull all the stops and commit to something truly crazy.

So, this is the FIRST "Firsts Friday" post I've written. There you go.


I've been trying new breakfast recipes. You know, the totally Pinterest pinned "easy go-to breakfast!" Sometimes they aren't so easy...

But, these I made while on Spring break and watching "The Importance of Being Earnest." They're a perfect make-in-the-kitchen-while-watching-a-movie-breakfast. If there is such a thing.

Let's start with something simple. Yeast, water, sugar. 

Set the yeast aside. Mix together your dry ingredients. Mix 'em up. Make them happy.

Your yeast mixture should have turned itself into something beautiful by this time. Nice layer of foam. Always desirable. 

Now the wet and dry meet. And, it's perfect. Throw in a little milk. And, we're all set.

Knead the dough for about 3 minutes. Let it come together, and gather up loose ends. Just like old friends.

Put it in a colorful bowl, and you're good to let it sit for an hour in a warm spot. I like my oven. Warmed to about 175, and then turned off.

Nice and fluffy in an hour. Shape the dough into about 8-10 muffin or biscuit sized rounds. I find a glass dipped in flour works wonders when you don't have a cutter. That's the way my mama always used to do it.

Let them rest for 30 minutes, and commence your movie watching. Anything you fancy!

On low heat, melt some butter into a cast iron skillet. I prefer cast iron, because it heats thoroughly throughout. So, no hot spots on your pan. It's amazing.

Throw down some of your dough that's had time to rest, and you're golden. No, really, they will turn a delicious golden brown color. Allow them to cook on each side for about 15 minutes.

Slather on some butter and jam, peanut butter, or what have you. I liked fresh berried with mine. There you go. You've watched a movie AND created a yummy breakfast. Win-win.


Ingredients (adapted from country living)

  • 1/2 cup(s) water, warmed to 100°F
  • 2 1/4 teaspoon(s) (1 packet) active dry yeast
  • 1 teaspoon(s) sugar
  • 2 1/2 cup(s) all-purpose flour
  • 1 cup(s) bread flour
  • 1 tablespoon(s) salt
  • 3/4 cup(s) milk,  warmed to 100°F


  1. Make the dough: Preheat oven to 250°F. Combine the water, yeast, and sugar in a small bowl and let stand until bubbly -- about 8 minutes. Combine the flours and salt in a large, ovenproof bowl and warm in the oven for 5 minutes. Add the milk in a steady stream along with the yeast mixture. Mix until the dough starts to come together. If needed, add more water, 1 teaspoon at a time, until dough is smooth and supple. Place the dough in a large, oiled bowl, turning to coat all sides. Cover with a clean, damp kitchen towel and let rise in a warm, draft-free place until it doubles in volume -- about 1 hour. Punch the dough down, transfer it to a clean work surface, and knead for 3 minutes. Cover with a damp towel and let rest for 30 minutes.
  2. Shape the muffins: Divide the dough into 8-10 pieces, gently form each into a patty and place the patties on the prepared baking sheet. Cover with a damp towel and let rest for 30 minutes.
  3. Cook the muffins: Lightly oil a cast-iron skillet and heat over low heat. Place 4 muffins in the skillet and cook until the bottoms are golden brown -- about 15 minutes per side. Repeat with remaining 4 muffins. Store in an airtight container for 3 days, or freeze for up to 1 month. Serve toasted.