Oh Ina…I love your blueberry crumb cake. Blueberries Blueberries as big as the end of your thumb, Real sky-blue, and heavy, and ready to drum In the cavernous pail of the first one to come! And all ripe together, not some of them green And some of them ripe! I have been a bit obsessed with blueberries lately. I have been wanting to try Ina Gartens (Barefoot Contessa) Blueberry Crumb Cake for awhile now. Also do not forget to enter my giveaway over at Foodie Giveaway. Blueberry Crumb Cake: Crumb Topping: 1/4 C. white sugar 1/3 C. light brown sugar – lightly packed 1 t. ground cinnamon 1/8 t. ground nutmeg 1 stick unsalted butter – melted 1 1/3 C. all-purpose flour Cake: 6 T. unsalted butter – room temperature 3/4 C. white sugar 2 extra large eggs – room temperature 1 t. pure vanilla extract 1/2 t. lemon zest – grated 2/3 C. sour cream 1 1/4 C. all-purpose flour 1 t. baking powder 1/4 t. baking soda 1/2 t. kosker salt 1 C. fresh blueberries Confectioner’s sugar for dusting For the Crumb Topping: For the Cake:
Fourth of July Announcement & Recipe for Blueberry Crumb Bars « All Through the Year Cheer… June 11, 2010 by faithandbrandy Hi everyone! It’s Brandy of Nutmeg Nanny. Can you believe that it’s almost July! I guess this means that summer is in full swing. Faith and I are super excited to be hosting another All Through The Year Cheer. Here is the posting schedule that we came up with: Friday June 11th: Brandy posts announcement & holiday recipe Friday June 18th: Faith posts holiday recipe Friday June 25th: Faith posts holiday recipe Wednesday June 30th: MckLinky opens & Brandy posts holiday recipe Thursday July 1st: McLinky closes and recipe are due at 9pm EST Friday July 2nd: Roundup posted and winner is announced As always, Faith and I will try to post other Fourth of July inspired dishes on our personal blogs.
Now onto the recipe. Blueberry Crumb Bars: Crust: 2 Cups all purpose flour 1 Cup old-fashioned oats 1 Cup golden brown sugar – packed 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 1 Cup chilled unsalted butter – cut into 1/2 inch cubes 1/2 Cup sliced almonds Like this: Cake Batter Rice Krispie Treats. Cake Batter Rice Krispie Treats These cake batter Rice Krispie treats are full of cake flavor and lots of sprinkles. Who doesn’t love sprinkles with their dessert? Hi all! I’m writing this post from lovely Duck, North Carolina. We are on vacation this week. Now onto the krispie treats. Anyway, I knew I had to make them because if there is one thing I love it’s cake batter and rice krispie treats. Cake Batter Rice Krispie Treats Yield: 9x13 pan Prep Time: 20 minutes Cook Time: 0 minutes Total Time: 20 minutes Ingredients: 3 tablespoons unsalted butter 1 (10.5 ounce) bag mini marshmallows 1/3 cup dry yellow cake mix 6 cups rice krisipie treats 1 bottle sprinkles Directions: Line a 9x13 pan with parchment paper, set aside.
In a large pot add butter and melt. Sprinkle in dry cake mix, stirring well after each addition. Add rice krispies and sprinkles, stir and press into pan. Items used in this post: Braided Spaghetti Bread & The official blog of Americas favorite frozen dough. We are carb lovers at our house, so when I saw the Braided Spaghetti Bread recipe in the Rhodes Home Baked Family Favorites with frozen dough cookbook I knew we would love it.
This is a really simple recipe; it just takes a little planning for thawing the dough. It will take 2-3 hours for the bread loaf to thaw to room temperature or 1-2 hours for the rolls to thaw to room temperature. You will need: 1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature6 oz spaghetti, cooked 1 cup thick spaghetti sauce 8 oz mozzarella cheese, cut into 1/2 –inch cubes 1 egg white Parmesan cheese Parsley flakes Spray counter lightly with non-stick cooking spray (or use parchment paper).
Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cook spaghetti according to package instructions. Remove wrap from dough. Make cuts 1 ½-inches apart on long sides of dough to within ½-inch of filling. Begin braid by folding top and bottom strips toward filling. This was fantastic! Baked Blueberry Oatmeal | Baked Blueberry Oatmeal Baked blueberry oatmeal is the perfect make ahead breakfast treat… I have a confession. I almost never eat breakfast. I know I should. It’s not that I do not like breakfast, but honestly, I forget to eat. Now if you saw me in real life you might think to yourself “there is no way this girl has ever forgotten to eat” but I’m not lying.
I forget to eat ALL the time. So, in my attempt to get on a regular breakfast eating schedule I made some baked oatmeal. Enjoy!!! Baked Blueberry Oatmeal Yield: 8x8 pan Prep Time: 15 minutes Cook Time: 35 - 45 minutes Total Time: 50 - 60 minutes Ingredients: 2 cups old fashioned rolled oats 1 teaspoon baking powder 1 1/2 teaspoon ground cinnamon 1/2 teaspoon fine grain sea salt 2 cups milk 1 large egg 1 Tablespoon unsalted butter - melted 2 teaspoons vanilla paste (or extract) 1/3 cup maple syrup 2 ripe bananas - cut into 1/2 slices 1 1/2 cup blueberries Directions: Preheat oven 375 degrees.
Items used in this post: Blueberry – Yogurt Muffins. My wonderful neighbor Jack recently gave me a huge gallon sized bag filled with fresh blueberries. I placed them in the freezer and have been making all sorts of goodies with these sweet berries ever since. The kids were craving muffins the other morning (prior to the heatwave) so I found this recipe in “The Complete Cooking Light Cookbook”. My daughter helped bake these muffins and she did an excellent job! They turned out really moist and filled to the brim with sweet blueberries – they were absolutely delicious. 2 cups flour1/3 cup sugar1 tsp baking powder1 tsp baking soda1/4 tsp salt1/4 cup freshly squeezed orange juice2 tbsp vegetable oil1 tsp vanilla extract1 cup of vanilla low fat yogurt1 large egg, lightly beaten1 1/2 cups fresh or frozen blueberries (divided)1 tbsp sugar Preheat the oven to 400 degrees.
Spoon batter into a muffin tray that has been coated with cooking spray. Bake for 17-19 minutes or until tester inserted in center comes out clean. Perfect blueberry muffins. When blueberries first show up at the market, it feels like sacrilege to bake with them — ditto with raspberries, blackberries and strawberries. Mother Nature made them perfect! Why drown them in batter, wilt them with heat and then leave them out to dry? What brutes we’d be! But there’s a day in August — I think it might have been yesterday* — when something shifts. The high for the day is in the 60s, you run out to the market and what is this?
And it is around this time every year that I try to find the best blueberry muffin. I mean, I play with them too. . * Or two days before that, when I started writing the post. One year ago: Cubed, Hacked CapreseTwo years ago: Dimply Plum Cake and Crisp Rosemary FlatbreadThree years ago: Smoke-Roasted Stuffed Bell PeppersFour years ago: Punition Sandwiches and Moules à la Marinière Perfect Blueberry Muffins Adapted from Cook’s Illustrated Makes 9 to 10 standard muffins Preheat oven to 375°F. Pastina with Egg and Cheese, Otherwise Known As Comfort Food. I love the general category of comfort food. You know what I mean: buttered toast. Cream of Wheat. Chicken noodle soup. I could go on and on. It is called I LOVED, I LOST, I ATE SPAGHETTI, by Guilia Melucci. The basic components are pretty simple: pastina, egg, butter, cheese, salt and pepper.
And the next time you need a little pick-me-up, cook up some of this. Pastina with Egg and Cheese, Otherwise Known As Comfort Food Ingredients 1/4 cup pastina 1/4 teaspoon salt 1 egg, lightly beaten 1 teaspoon butter 1 tablespoon freshly grated Parmesan Fresh ground pepper Directions Bring one cup of water to boil in small saucepan. Add pastina and salt and cook until most of the water is absorbed, 3-4 minutes. Turn off heat and stir in egg, letting it cook in the hot pasta. Add butter, cheese and pepper. Feel much better. Penne Alla Vodka. Foodbuzz 24, 24, 24: Chinese Buffet at Home.
It is no secret that I have an obsession with Chinese cuisine. The place that started it all was a local Chinese buffet here in Michigan. After frequent visits to the buffet over the years, I finally decided to take a stab at cooking my own Chinese dishes at home. The majority of the dishes were delicious and I began cooking different Chinese meals every week, but I had always wanted more variety just like the buffet. I had always wondered, “what if I could create a Chinese buffet at home?” I have wanted to do this for along time so I was very excited when I was chosen to be part of the 24,24,24 event presented by Foodbuzz. In this article I will explain how to create your own Chinese buffet at home. I have posted 10 different recipes which include main course, appetizers, soups, side dishes and a dessert. The Recipes: Sesame Chicken- Cooking Instructions: Step 1: Cut chicken breasts into 1” chunks and in a glass bowl combine all of the marinade ingredients and mix well.
Orange Chicken- Pink Lemonade Cupcakes. I’ve been dreaming up these cupcakes for awhile now, and although I didn’t have any specific occasion to bake, I decided to just go ahead and celebrate the warmer weather with cupcakes. Because when life hands you lemons… Bake pink lemonade cupcakes! The recipe is really easy — basically replacing the water called for in a white cake box mix with pink lemonade concentrate. They bake up pretty tart, so if you don’t totally love lemon, just dilute the concentrate a little more. We’re big lemon fans over here, so I appreciated the tart flavor, but the recipe is flexible! This was also my first time trying out the two-tone frosting technique, and I love it! Pink Lemonade Cupcakes For Pink Lemonade Cake: 1 box white cake mix 3/4 cup frozen pink lemonade concentrate 1/2 cup water 1/3 cup vegetable oil 4 egg whites - Preheat oven to 350 degrees and line 24 muffins tins with liners - Divide the batter evenly, filling the liners about 2/3 full - Allow cupcakes to cool before frosting Pinch of salt.
Over the Top Reese’s Peanut Butter Cookies. In Utah, there is this yummy cookie shop called Over the Top Cookies. They take your regular cookies and make them extra special by covering them with yummy stuff like cut up candy bars. I like their Peanut Butter Cup Collision cookie and decided to make my own homemade version. Pretty darn good if I do say so myself. My cookie recipe is best if you can eat it the day of or the day after. Over the Top Reese’s Peanut Butter Cookies 3/4 cup butter, softened1 cup sugar1 cup brown sugar1 cup peanut butter2 large eggs2 tsp vanilla1 tsp baking soda1/2 tsp salt2 1/2 cups flour1 1/2 cup milk chocolate chips32 mini Reese’s peanut butter cups, each cut into 4 piecesMix the ingredients down to the vanilla.
Variation: use mini or regular M&M pieces in place of the Reese’s pieces. One Bowl Vanilla Cupcakes for Two. One Bowl Vanilla Cupcakes for Two Did you have a nice weekend? We did. It was a mix of fun, strange and just plain laughable. Saturday was spent packing boxes in pajamas for our move in three weeks… and later, Mark rescuing me from THIS: This was the actual size of the terrifying, deathly creature.
To recover from this traumatizing event, Sunday was a nice day at the beach, splashing around in the freezing cold Pacific and eating strawberries in the sand. Then, Mark dumped half a bucket of white paint on our carpet, my desk chair and my clothes (Way to go, honey). So, for his bravery, I made my darling hero a cupcake. And, of course, one for me too. This recipe from Jessica at How Sweet It Is grabbed my attention a while ago, and I was saving it for a special occasion.
With much smaller measurements of your standard cupcake ingredients (flour, sugar, butter, egg, etc.) and 15 minutes, your cupcake cravings can be completely quenched! Print Save Ingredients: Nonstick cooking spray 1 egg white. Cake Whiz | Small batch of sugar cookies. I already shared my small batch of sugar cookie recipe when I first started off this blog. But, over time…I have received a lot of feedback and suggestions.
Based on that, I have updated my small batch recipe and it’s a gazillion times better! So, please disregard the old recipe and use this new one They taste better than before… They hold their shape… They are still pretty soft unlike most cut out sugar cookies, which I find quite hard… And most importantly, no chilling required! To make these, you will need the following ingredients: 1 cup flour 1/3 cup sugar 1/4 cup butter 1/2 tbsp vanilla extract 1 tbsp sour cream (make sure it's not too “liquidy”) 1/8 tsp salt 1/8 tsp baking powder 1 egg yolk from a large egg Variations: To make Orange sugar cookies, replace vanilla extract with 1/2 tbsp orange extract or orange oil and also add 1/2 tbsp orange zest.
To make Almond sugar cookies, add 1/4 tsp vanilla extract and 1/2 tbsp almond extract. And here are the steps: Step 5: Mix everything. Just a small batch of chocolate chip cookies « Thyme and Reason. April 13, 2010 by thymeandreason I had a conversation with a friend about cookies – which made me want them. But, as I’ve said before, baking is not my favorite thing, and I did not want a huge batch of cookies sitting around my apartment, or my place of employment. After doing a quick internet search, I found this recipe, for a small batch of chocolate chip cookies. From what I can tell, the recipe was adapted from the book, Small Batch Baking. Here’s the recipe: 2 T. plus 2 t. butter at room temperature 2 T. brown sugar 2 T. granulated sugar 2 T. egg, well beaten (beat an egg, then measure out 2 T.) 1/4 t. vanilla 1/4 c. plus 2 T flour scant 1/4 t. baking soda 1/8 t. salt 1/3 c. chocolate chips – I used mini chocolate chips because that is what I had around.
Cream together the butter and sugars using an electric mixture (or not, but it is easier with). Mix in the eggs and vanilla, stir in the dry ingredients, then the chips. Bake at 375 for 8-11 minutes. These came out perfectly. Like this: Recipe file | Peace and Love in the Kitchen. Blackberry Crumb Muffins. How To… Cook Healthy Mozzarella Sticks | Things Every College Girl Should Know - StumbleUpon. Photo credit Who says our favorite cheesy foods have to be off limits? Mozzarella sticks are awesome for every occasion, and make for a delightful snack that most of us have been accustomed to since childhood. Now that we’re mature college girls who are more health conscious, we can still have the cheesy snack we all love, guilt-free!
What you need 12 sticks of string cheese in your choice of cheese, go for the low sodium kind if you want to be extra healthy1 egg2 tbsp of flour5 tbsp of bread crumbs2 tbsp of parmesan cheeseA dollop of olive oil, or cooking spray Preparation Cut the cheese sticks in half, making 24 slices, then freeze the slices in the freezer until completely frozenBeat the egg in a small bowl. What makes them healthier? What do you think? Have you tried this recipe? Caramel Brownie Bites. Recipes for the 12 Top-Rated Ice Cream Cakes and Ice Cream Sandwiches at Epicurious.com. Smurfs' Ice Cream. Homemade Girl Scout Cookies: Samoas Bars & Baking Bites. Perfect Buttercream | stetted.
The Perfect Cookie Dough Truffles Recipe. Pecan Tassies. 12 healthy homemade candy recipes | MNN - Mother Nature Network - StumbleUpon. Recipe: Healthier, Homemade Peanut Butter Cup. StumbleUpon. Cinnamon Roll Cake & My Shiny Life - StumbleUpon. Monkey Bread Muffins. Cookies and Cream Cookies. How to Make Italian Hot Chocolate | bell' alimento - StumbleUpon.