It was officially Christmas in July a few days ago, and the weather must have gotten the memo, because it was in the 60s and, dare I say it, slightly nippy, here in New York. Naturally, I made a whole slew of festive treats, including these addictive caramels. Thank goodness I had a leftover box of candy canes from last December.
Sometimes, you want a cocktail for breakfast but not the ensuing shame that comes with consuming alcohol first thing in the morning – that’s when you whip up a batch of these muffins. I actually forgot to put rum in these – don’t make the same mistake I made.
I don’t know what the weather is like where you are, but here in New York, we’ve had a heat wave for the past week that finally broke last night with a much-needed summer thunderstorm. It’s cooled down to the 80’s now, which, compared to last week’s triple digits, seems like a godsend.
For me, the best – okay, let’s be honest, the only – way to beat the summer heat is by eating copious amounts of ice cream, whether it’s in cups, or cones, or between two cookies. And this recipe is so good and so easy, you won’t even break a sweat!
It’s never too hot for puns.
As usual, I have no idea how time works, other than that it goes by way too fast. One minute, it’s January, and the next, it’s the Fourth of July! The next time I blink it’ll be Thanksgiving.
But back to July. These red-white-blue muffins are the perfect way to celebrate the holiday, even if they turned out more pink-beige-aqua.