A lumple?! You want me to eat a lumple? Yes. Yes we do.

Blueberry Lumples



Not just a new recipe, but a new chef we are loving. Check her out.

Ginger in the Kitchen. At Gingerinthekitchen.com of course.

She’s Cordon Blue trained and knows how to put delicious stuff on your plate.

Now be warned- if you’re still on the no sugar, no gluten, no fun, no time, nothing good will ever happen in my life diet, then this is not the post for you. If on the other hand you can handle a divergence from the hardline that has been drawn by the Paleo Vaders of the world, then enjoy the following. It’s unreal.

And if you still are thinking that all fun in the kitchen will make you a big fat sad mess, just take a look at Ginger herself, she’s lovely not just on the inside (maybe from being around lovely food all of the time), but also on the outside (she’s a successful actress out here in Hollywood land).

A word on Lumples.  Let us get it straight from the source:

I learned how to properly make pimento cheese, bagels, pies, and my very favorite treat to date, “Lumples.” Well, that’s what she called them. A sort of scone, muffin, pastry lump-of-a-thing which is stuffed with fresh blueberries and smells of heavenly lavender. Like me, they are slightly hard on the outside, flaky and delicate on the inside, and just slightly, perfectly sweet.

Here’s the making of…

Makes about 8 Lumples

2 cups unbleached King Arthur all purpose flour (Kathy said King Arthur is the ONLY flour to use.)
1 teaspoon kosher salt
3 teaspoons baking powder
3 tablespoons sugar
1 teaspoon dried lavender buds
1 egg
3/4 cup whole milk
7 tablespoons chilled, unsalted butter

Preheat oven to 375 degrees and line baking sheets with parchment paper.

In a large bowl, sift flour, sugar, baking soda, and salt together.

Cut the chilled butter into small pieces and blend together with your fingers until the mixture resembles course corn meal.

Mix in the dried lavender buds. You can find these in the spice aisle at Whole Foods and other nice grocery stores.

Add the egg and the milk and mix quickly with a fork until just combined. Do not over mix or the lumples will become dense.

Drop large spoonfuls of the dough onto the prepared cookie sheets, about two inches apart. The dough can be kind of messy. Then, once the lumples are formed, add several blueberries to each lumple by lightly pushing them into the lumple so that they will stay in place while baking. You don’t want to mix the blueberries into the mixture before forming the lumples because the berries will get mushy and mix into the dough.

Bake 15-20 minutes until just slightly golden.

Meyer lemon glaze:
2/3 cup confectioner’s sugar (sifted well)
6 tablespoons of butter at room temperature
Juice of 1 Meyer lemon

Mix well until smooth. If the glaze is too thick to drizzle, add another tablespoon of softened butter.

Drizzle with the Meyer Lemon Glaze onto the lumples immediately after removing them from the oven. The heat will make the glaze melt perfectly over the lumple.

Go and take a look at the rest of her recipes, you won’t be disappointed…

And if you happen to live in the LA area, Ginger teaches classes on cooking amazing dishes. Just a thought.


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