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Happy Hour and Dessert in Capitol Hill

  Happy Hour Street Tacos with Carne Asada and a Miami Vice from Poquitos.  Poquitos is located in Capitol Hill and they're serving up authentic Mexican cuisine and cocktails. Their happy hour deal is a good one- during Ocho hour, everything on the happy hour menu is just $8! I went with a Miami Vice, a classic Pina Colada with Strawberry. This blended cocktail was so fruity and delicious. To eat I had two Carne Asada Street Tacos and a Birria Poquitos Burrito. The Burrito was small and served with a side of Consommé sauce. Both food items were tasty and satisfying.  My husband also had some Street Tacos and a Margarita from the happy hour menu. My sons had a Cheese Quesadilla and beans and rice. Everyone enjoyed their dinner. I first visited Poquitos in 2012, also for happy hour, and I remembered liking it then, too. It was time for a meal there again.  For dessert, we walked about ten minutes west to  Voodoo Doughnut . The Seattle location opened late last ye...
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Blueberry Cream Cheese Muffins

When I spotted some cream cheese in my fridge and a container of fresh blueberries, I got the idea to bake some muffins.  I found a recipe online here and not only do the blueberry muffins have cream cheese inside but they're topped with a sweet and crunchy streusel that would sell out fast at any bakery.  These Blueberry Cream Cheese Muffins are perfect for breakfast and its hard to stop at eating just one.  I've been eating them straight from the fridge, as they're so good cold with the cream cheese and chilled berries. 

Blueberry Cream Cheese Muffins

Ingredients:

Topping:

  • 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/8 teaspoon salt
  • 3 tablespoons unsalted butter, melted

Muffins:

  • 2 eggs
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 2 cups all purpose flour
  • 1 cup bueberries (wild or regular sized, fresh or frozen but defrosted and drained)

Filling:

  • 4 ounces cream cheese, room temperature
  • 3 tablespoons granulated sugar

Directions:

  1. If you’re using frozen berries, make sure to let them defrost and drain well before adding them to the muffins.
  2. Preheat oven to 350°F. Line muffin pans with paper baking cups.
  3. Make the topping by stirring together all topping ingredients with a fork in a medium sized bowl. Set aside.
  4. Using a hand mixer, mix eggs with electric mixer about 1-2 minutes until thick and frothy. Mix in sugar and oil, beat until creamy. Mix vanilla, vinegar, baking soda, and salt. Mix in sour cream then stir in flour using a wooden spoon. (Batter may be slightly lumpy.) Stir in blueberries.
  5. Make the cream cheese filling: stir (or use a hand mixer) together cream cheese and sugar until smooth.
  6. Fill muffin cups with about 2 tablespoons of muffin batter. Add about 1-2 teaspoons of cream cheese to the center of each muffin, then top with another 1 tablespoon of batter. Sprinkle the crumble evenly over the top of the muffins.
  7. Bake for 15-22 minutes until a toothpick comes out clean from the center of a muffin. Cool 5 minutes in pan then remove to a rack to cool completely.
  8. Store in an airtight container for up to 3 days or freeze for up to one month.










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