Blueberry Oatmeal Muffins with Pecan Streusel You know you’re a foodie when you express out loud how excited you are for spring/summer berries to arrive! And I’m telling you, this is pure, genuine excitement. I am such a weirdo. Another plus of the oncoming fruits and veggies, is major sales on the frozen variety. In celebration of bloobs season (which might I add isn’t until July, but you can never party too early!) Round one really was delicious, but I’d describe them more as a “cake meets muffin” or “cuffin” if you prefer. Personally, I’m a fan of round two so that’s what I’m posting, but if any of you are a die-hard cuffin fan you can email C at ILoveDavida@gmail.com. Blueberry Oatmeal Muffins with Pecan Streusel by The Healthy Maven Prep Time: 10 mins Cook Time: 20 mins Keywords: bake snack breakfast dessert gluten-free dairy-free blueberry pecans muffin Ingredients (Yields: 15 muffins) For the streusel: 1/3 cup pecans, chopped finely1 T coconut oil, solid (or butter)2 T coconut palm sugar (or brown sugar) Instructions 1. 2. 3. 4. 5.
Rainbow Jello Recipe June 22, 2010 When I was young, rainbow Jello would always be one of the offerings on the dessert table. I used to peel the layers of Jello apart and eat them one by one, my favourite being cherry. I don’t eat Jello much, but when I do, I prefer eating rainbows. It’s funny because people are still impressed by rainbow Jello! Rainbow Jello Recipe adapted from The Food Librarian5 small packages of Jello (I used cherry, grape, blueberry, lime and lemon) 4 1/2 tablespoons of unflavoured gelatin 1 can sweetened condensed milkMix the cherry Jello with 1/2 tablespoon of gelatin.
Marinated Mozzarella Last week Chicago experienced record heat. It is certainly the hottest I remember this city which is more famous for its extreme cold than sweltering temperatures. In the middle of the heatwave, my oven broke. I know, I should not be using my oven in a heatwave—but the 4th of July requires cake! Things are looking up, the heatwave finally broke and we bought a new range this weekend. As relatively inexperienced homeowners, shopping for a major appliance was a new adventure. I made the mistake of wandering into the high-end kitchen showroom at the mega-appliance store where we were shopping. Also in the middle of the heatwave, two of our dearest friends arrived to celebrate the 4th of July and spend some time in Chicago (they didn’t know what they were in for!). The heat was getting to everyone. We decided to forgo another outdoor meal and invited our friends over for an air conditioned dinner on Saturday night. Marinated Mozzarella (adapted from Plenty by Yotam Ottolenghi)
Heather Christo - Sharing the love of food with friends and family Lemon Poppy Seed Sour Cream Bundt Cake with Blueberry Glaze Recipe by Heather Christo ( After a weekend in Chicago I am back in Seattle, Safe and Sound. And Warm. I gotta be honest- I just don’t know how you mid-westerners handle the cold. It is just biting! Plus, I think Pete is so relieved to have me home. Moist and delicious lemon poppyseed cake taken to a whole new level with this gorgeous blueberry glaze! Thank God I am home, back in Seattle. So this seemed like as good a time as any to share this very “Springy” Cake with you. Lemon Poppyseed Sour Cream Cake with Blueberry Glaze to be exact. So I added a glaze. Recipe: Lemon Poppy Seed Sour Cream Bundt Cake with Blueberry Glaze Ingredients Instructions Preparation time: 15 minute(s) Cooking time: 45 minute(s) Number of servings (yield): 12
Cinnamon Doughnut Muffins I made up these little gems this afternoon in the hopes we would have them for Sunday breakfast tomorrow morning. However, they are SO GOOD, I don’t anticipate them making it through the night. They will be devoured before bedtime. I know it. The town I live in does not sport a donut shop, can you believe that? Light, airy and just perfectly, perfect, the recipe makes nine (which is perfect for breakfast) but five have already been eaten by hungry little (and big) mouths.I just know these muffinswill be searched out through the evening. Everyone will just have to be happy with eggs for breakfast because that’s all there will be! In a large bowl,sift flour, baking powder, salt, nutmeg and cinnamon; whisk to combine. In another bowl, combine sugar, oil, egg, and milk. Stir wet ingredients into dry ingredients just until moistened. Fill greased or paper-lined muffin cups half-full; place one teaspoon jam on top. Place melted butter in a small bowl; combine sugar and cinnamon in another bowl.
Glorious Treats » Pink Ombre Swirl Cake I’ve recently been fixated on the beauty of graduated layers of color, also called ombre. From ribbon, to curtains, fashion, and of course cakes I’ve been seeing gorgeous ombre colors all over the place! Several months ago I saw a beautiful cake from Call Me Cupcake, and shortly after saw a gorgeous ruffled cake by Fondant Flinger. I wanted to merge the ideas a bit, and wanted a way to include some great texture on the outside of the cake, without creating time consuming fondant ruffles. Here is my pretty, pink, swirly cake! Directions ~ For the cake, I doubled my Perfect Vanilla Cupcake recipe. I divided the batter as evenly as possible between 5 bowls, coloring the darkest layer first, and working from that color as a guide. Prepare a batch of American Buttercream Frosting. Assembly ~ Layer the cakes, darkest on the bottom, frost with a very thin layer of icing between each layer. Prepare a piping bag with a #21 Wilton tip (a moderate sized open star). Happy baking!
Churro Tots Happy Wednesday, beautiful people.Factoid for you: Getting my car serviced stresses me.To deal, I totally made Churro Tots. Throw in stress eating and calls to dad, and it some how made everything okay. I encourage it! Grab a baking sheet, line it with some paper towels. Recipe adapted from Dorie GreenspanPrint this recipe! simply delicious home-cooked meals, etc.. ] When I bought the jar of Nutella last weekend I made a vow (yes I did) that part of the Nutella will be made into cupcakes. I’ve always planned to do that whenever I buy one but it never gets that far. Darn those nutella sandwiches and occasional spoon licking. Well, I finally made self-frosting nutella cupcakes and golly they were so beautiful and delicious. This self-frosting nutella cupcakes recipe was adapted from Connie of Pinoycook which she got from Baking Bites. 10 tbsp butter, softened 3/4 cup white sugar 3 eggs 1/2 tsp vanilla 1 3/4 cups sifted all purpose flour 1/4 tsp salt 2 tsp baking powder 1/3 cup Nutella Preheat the oven to 325°. Using a mixer, cream butter and sugar together Do this until light and creamy. Add one egg at a time. Beat the mixture after each egg. Add vanilla, then the flour, baking powder and salt. The mixture would be sort of lumpy like it would be hard to pour. Use an ice cream scooper to fill up the cups with the batter. Serve cool or a slightly warm. .
Chocolate Chip Cookie Dough Truffles I’ve never liked chocolate chip cookies. Go ahead and throw tomatoes at me if you’d like, but I don’t like ’em. They’re just a plain old cookie, after all, with a few studs of chocolate chips in them. They’re nothing special to me, unless you get some cookie dough-action before it meets its fate in the oven. Now you’re talkin’. I’d much rather drown my sorrows in a bowl of cookie dough than nibble a dozen “cookies” dipped in milk. I know there are plenty of cookie-dough-nay-sayers out there… you know, the salmonella scare and all . Chilled dough is rolled into 1-inch balls. Those chilled dough balls are dipped in chocolate and then placed onto waxed paper to set. I dipped a few in Ghirardelli White Chocolate Bark and a few in the Chocolate version too. Oh yeah! Yield: 3 to 4 dozen truffles Prep Time: 45 min + chilling time Chocolate Chip Cookie Dough Truffles Best served cold, these treats are for cookie-dough lovers. Ingredients: Directions: 1. 2. 3. Tips:
Cinnamon Crunch Bagels You want to know what the worst part of being a food blogger is? Besides the dishes, of course. It’s all of the food. I mean, yes, the food part is also the best part, but yeah. Worst part, too. We have so much food laying around the house that it’s not even that exciting. Oh, well. I haven’t had a Panera or Einstein’s cinnamon bagel in a loooooong time, so I can’t state with certainty that these are a good copycat recipe. Do you love bagels? Print Save This bagel dough is spiced with cinnamon and then topped with even more cinnamon and sugar that bakes up crunchy and fabulous! Yield: 12 bagels Prep Time: 90 minutes Cook Time: 30 minutes Total Time: 2 hours Ingredients: For the bagels: 2 teaspoons active dry yeast 1 1/2 cups warm water (110-120 degrees) 1/4 cup brown sugar, divided 3 teaspoons cinnamon 1 1/2 teaspoons salt 5 cups all purpose flour For the topping: 1/4 cup white sugar 1/4 cup brown sugar 3 teaspoons cinnamon Directions: Don’t miss a post!
Pie Pops Alber Elbaz speaks about “lightness” during interviews before his collections. I think his summation of what women need seems pretty accurate. Yes, we need lightness/ease/mobility. I love the way Elbaz makes clothes. His Lanvin spring 2008 collection made me cry. I like lightness. The different flavors. Cinnamon, Sugar, cornstarch, these three were the main ingredients used to hype the filling. I made blackberry filling with just sugar and cornstarch. I label all my homemade jams and fillings. With the same lolipop stick, I’ve sealed the pie, making indents all around the pop. Very crucial to slather egg whites on pie exterior. Blackberry Apple. Pumpkin Pies to go. In case you’re into saving desserts, this is fridge friendly too. <a onclick="javascript:pageTracker.
Millionaire's Shortbread Since one half of the blue-eyed baking squad is currently blogging from waaaay across the pond in London, we figured we'd bake you lovely duckies a British treat. Shortbread. Millionaire's shortbread (ooooh aaaah). Don't get too excited. There's no money in this crumbly deliciousness. But there is crumbly deliciousness which counts for something right? Right. So there's shortbread, which is rather tasty on its own, and v v British. Just go with it. And THEN to transform it into Millionaire's Shortbread (ooooh ahhhh), you slather the aforementioned crumbly deliciousness in caramel and chocolate. We know. It's ok, just go slow, eat some melted chocolate along the way to keep your strength up, and you'll do just fine. And then, you can have as many pieces of the crumbly deliciousness slathered in the caramel and the chocolate as you want. We totally hit the jackpot. Millionaire's Shortbread Print Recipe For the chocolate: 1 1/4 cups semi sweet chocolate, chopped First, make the shortbread.
Banana Bread Cobbler What does “comfort food” mean to you? It’s almost impossible to define, isn’t it? It really means something different to everyone. For a Southerner like me, it might mean fried chicken and cornbread. Whatever comfort food means to you, Southern Living has you covered in their new cookbook, “Comfort Food Made Easy.” When they say the recipes are comforting and easy, they aren’t kidding. Preheat the oven to 375. Top with the banana slices. To make the streusel, in a medium bowl use a fork to stir together the brown sugar, flour, and butter until a crumbly mixture is achieved. Sprinkle the streusel mixture over the banana slices. Serve with a scoop of vanilla ice cream. Enjoy! A quick and easy dessert for any time of year using common pantry ingredients. Ingredients 1 cup self-rising flour 1 cup sugar 1 cup milk 1/2 cup butter, melted 4 medium-size ripe bananas, sliced Streusel topping Vanilla ice cream For the streusel: Instructions Preheat the oven to 375. Notes And now for the giveaway!