“Can we stop with the kale propaganda?”
This is how Jim Gaffigan, one of my favorite comedians, opens up his segment on Kale.
With all the talk about kale as a superfood, I understand where he’s coming from, but all of that aside I think kale is TOTALLY delicious! Seriously. I eat it because I love how it tastes.
Like many vegetables, it needs to be prepared right. This salad here is how I eat my kale about 75% of the time. Raw in a salad with candied pecans, cranberries, and blue cheese. I devour the stuff.
Did you see the Poppy Seed Muffins with Raspberry Butter that I posted earlier this week? I just made more of them yesterday and am eating one as I type. They’re so good! That muffin recipe I posted went along with one of the Kitchen Conversations events that I’m doing with Land O’Lakes this year, so consider this part two to that post.
Last week Land O’Lakes brought a bunch of bloggers and me out to The Pioneer Woman’s Ranch for a couple days of buttery fun, friendship, and food. I was at Ree’s ranch last year (also with Land O’Lakes) and had a blast, so it was beyond wonderful to return. Because:
Reason #1. I knew we’d be tasting all of each other’s recipes that we made for our second Land O’Lakes Kitchen Conversations post. Here was my enormous basket of Poppy Seed Muffins with Raspberry Butter!
If I had to pick my favorite muffin ever, it would be a tie between blueberry and lemon poppy seed.
(Although, if the poppy seed muffin has this raspberry butter on its side, the poppy seed muffin would definitely win).
I’ve always thought poppy seeds were such a fun ingredient in baking. They add this natural but colorful confetti sprinkle look to muffins and cakes, and they provide a subtle little crunch in every bite. Poppy seed muffins always look so festive and happy, don’t they?
Because baked goods tend to be on the indulgent side, I have pretty high standards for the baked goods I eat. If a muffin is dry and flavorless, I won’t eat it. I know too well how deliciously moist muffins should be, even keeping in mind that they shouldn’t cross into cupcake territory. This muffin has the right density and crumb to it, a little crunch from the poppy seeds, a fragrant hint of lemon and a tangy richness from the sour cream. Then I made this gorgeous fresh raspberry butter to be spread on the muffins as you eat, making this a perfect recipe to serve for a special breakfast or brunch!