Buttermilk Blueberry Breakfast Cake | alexandra's kitchen — recipes, photos, food. I swear buttermilk is magic. I’ve dwelled on this before. Buttermilk seems to turn everything to gold. Super-moist, super-delicious gold. Anyway, I needed a simple, summery, breakfasty, cake-like-but-not-dessert-like recipe to make this morning. Nobody. Buttermilk-Blueberry Breakfast Cake Ingredients ½ cup unsalted butter, room temperature 2 tsp. lemon zest or more — zest from 1 large lemon 7/8 cup* + 1 tablespoon sugar** 1 egg, room temperature 1 tsp. vanilla 2 cups flour (set aside 1/4 cup of this to toss with the blueberries) 2 tsp. baking powder 1 tsp. kosher salt 2 cups fresh blueberries ½ cup buttermilk**** 7/8 cup = 3/4 cup + 2 tablespoons** This 1 tablespoon is for sprinkling on top*** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup.
Instructions Preheat the oven to 350ºF. Copyright alexandra\'s kitchen. New York Times Chocolate Chip Cookies. New York Times Chocolate Chip Cookies I’ve been eyeing this famous New York Times Chocolate Chip Cookies recipe for a very long time now. First published in the New York Times on July 9, 2008, this recipe took the internet by storm when David Leite experimented with baking cookie dough that had a chance to rest in the refrigerator for a given number of hours.
Leite described that refrigeration allows for the dough and other ingredients to fully absorb the liquid, resulting in a drier dough baking to a better consistency. Leite shared that even Chocolate Chip Cookie inventor Ruth Wakefield noted in her 1953 Toll House Cookbook that the cookie dough is meant to be chilled overnight (a crucial piece of information that is not included in the recipe on the bags of Nestle’s chocolate morsels).
Interesting stuff, huh? I decided to put this dough to the test for myself once and for all. After 5 hours of refrigeration, I couldn’t stand it any longer. What’s different about these cookies? Easter Egg Popsicles. Today I had my little group meet up with some fellow mommies, and I think it was a success. We had some snacks, played outside (it was quite hot at 83° outside here today), hunted for Easter eggs, and played in the sand box, but I think the most successful part was the frozen Easter egg popsicles that I made for the kids. I just used plain fruit juice, but when frozen in an egg, everything taste better and sweeter. The best part is that they are relatively simple to do, you just need a few items you may already have on hand.
To make the popsicle's you will need: Fruit juice Plastic Easter eggs Plastic sucker sticks A large nail and thumbtack Small funnel or piping tip to fill the eggs First tip the eggs upside down and poke three holes in the bottom. When you are ready to eat them, let them sit out for a second, or hold the top part in your hands to warm it up and open the egg on up. Bite Size Banana Cream Pie.
So, the staff at the school I work at decided to have a "Souper Bowl" party today, to which I decided to take my delicious Chicken Pot Pie Soup. As usual, I overdid it on the pie crust pieces that are served with the soup. I brought home almost a full recipe of pie crust because I had doubled it. I ALSO happened to have some vanilla pudding in the fridge because I made Nanaimo Bars for the fourth graders I teach, and my son wanted to make pudding out of the leftover vanilla pudding powder.
Of course, I always have bananas and heavy cream in my house, so I decided to see what would happen if I put all of these items together into cute bite-sized banana cream pie. They're actually more like two bites of banana cream pie, but they're so cute, and so yummy. Instructions: Mix cornstarch, sugar and salt in a medium size saucepan. Pie Crust Ingredients: (Note: you can also use store-bought refrigerated pie crust) Preheat oven to 400°F. In a medium bowl, mix flour and salt. Creamy Chocolate Fudgsicles. Healthy Chocolate Fudgsicles.
We left off with a breakfast recipe: Brownie Batter Pancakes. And now it’s on to dessert. You know, in case you’re still hungry after those insanely-chocolatey pancakes. A cool summer breeze. Untied shoelaces. And chocolate dripping down my face. My favorite thing about being a kid on summer vacation was the freedom. Even as a little girl, I was all about the chocolate. By the way, I now have a new tab: 500+ Healthy Chocolate Recipes. Enjoy! A few days ago, I broke out the popsicle-makers for the first time this summer, christening them with a healthier version of my beloved childhood chocolate fudgsicles. (makes 5-6 pops) 2 tbsp cocoa powder1/2 cup canned full-fat coconut milk (see below link, for lower-cal ideas)2 small, very-ripe bananas (200g)scant 1/16 tsp salt1/2 tsp pure vanilla extractsweetener of choice, to taste (stevia, agave, etc.)optional: feel free to add peanut butter! View Chocolate Fudgsicles Nutrition Facts. Chocolate Chip Cookie Dough Fudge.
Yes, really. If that doesn't stop you dead in your tracks, then I don't think you're human. This is serious stuff. I have a family recipe that I use for standard fudge, but I like making fun and unique variations as well - peanut butter, pumpkin pie, and white chocolate have all been well-received in the past. But I'm pretty sure this one surpasses them all. This comes together pretty easily, and honestly the hardest part is waiting for it to set up! The fudge was smooth and creamy, with the perfect cookie dough flavor. So head into your kitchen and make these now. 1 3/4 c. sugar 3/4 cup brown sugar1/2 cup heavy cream 1/4 c. milk1 Tbs corn syrup3/4 tsp kosher salt2 Tbs unsalted butter1 tsp vanilla extract1/2 cup flour1/3 cup mini semi-sweet chocolate chipsSpray an 8x8 inch baking dish with cooking spray and set aside. In a 3-quart saucepan, combine the sugars, cream, milk, corn syrup and salt.
Allow to set at least 2 hours. Mason Jar Salads! SO....this is the beginning of week 3 on Weight Watchers and I am enjoying big success! 6lbs gone so far and I can already feel a big difference. Here's something that has saved me AND encouraged my husband (Mr. Honey Bun and Mountain Dew), and my kids (no tag names needed), to eat healthier without even realizing. So, here is our take on Mason Jar Meals, specifically Mason Jar Salads Our first step: Hunting and Gathering.
Our next step: cleaning, cutting, chopping. Then, assembly. Here are a few tips: 1. 2. 3. Here are some of our recipes: Poppyseed: Layer, in this order: -poppyseed dressing -carrot shreds -green peas -pineapple -blueberries -raspberries -lettuce Asian: -light asian ginger dressing -peapods -cabbage shreds -water chestnuts -bean sprouts -quinoa -toasted sesame seeds Seafood (I make a light dressing with light mayo, skim milk, s and p, and parmesan -dressing -cherry tomatoes (halved) -black olives -celery -drained canned crab / drained canned salad shrimp Caesar: -light Caesar dressing -cukes.
Wp-content/uploads/2011/11/BD-Grocery-Shopping-List1.pdf. Vegan Cookie Dough Truffles. Blueberry-Vanilla Coconut Butter. I am utterly addicted to coconut butter. The melt-in-your-mouth smoothness, the rich texture, and the naturally sweet taste combine to make the perfect straight-off-the-spoon experience. I used to buy jarred coconut butter at the store, but my wallet didn’t appreciate the habit—so I figured out how to make it at home from scratch.
My world has never been the same! It didn’t take long for me to start creating new, adventuresome varieties of coconut butter in my own kitchen, and I truly hit the jackpot with this flavor combo. The wild blueberries turn the coconut butter into a fruity treat, and when topped off with a whisper of vanilla and a kiss of sea salt, you’ll think you’ve died and gone to coconut heaven. Blueberry-Vanilla Coconut Butter Calories Serves 1 1/2 cups Ingredients Preparation Place the unsweetened shredded coconut in a high-speed blender or food processor and blend until completely smooth and buttery. Nutrional Information. Homemade Junk Food | Spark. Homemade Twix bars. Two for you, enough for everyone else. 19 Reclips 14 Likes Healthier goldfish (did you know Goldfish normally contain MSG?)
27 Reclips 18 Likes Make your own thin mints any season of the year. 48 Reclips 12 Likes Samoas, another Girl Scout favorite. 24 Reclips 5 Likes Make your own "Snickles" bar. 38 Reclips 4 Likes Healthier Hostess cupcakes. 15 Reclips 2 Likes Pop tarts from your own oven. 4 Reclips 4 Likes When you make your own peanut butter cups, you can add all the peanut butter filling you want. 5 Reclips 5 Likes Homemade Almond Joy. 17 Reclips 4 Likes Smitten Kitchen fills DIY pop tarts with Nutella. 2 Reclips 6 Likes Fig Newtons all grown up.
Tater tots. 9 Reclips 3 Likes Break yourself off a piece of that homemade Kit Kat bar. Your homemade Twinkies won't have a longer lifespan than you do. 14 Reclips 2 Likes Passable "Doritos" made from quinoa. 2 Reclips 1 Likes These knockoff Fritos don't have the signature curl, but still have the distinctive salty corn flavor. 1 Reclips 2 Likes. Make-Ahead Oatmeal Smoothies -- healthy & delicious with grab-and-go convenience; 6 varieties, plus how to invent your own. Awhile back, I wrote a post about Overnight Refrigerator Oatmeal that has been very popular with Yummy readers. (Thanks for all of the enthusiastic feedback!) Since then I've been experimenting with a smoothie version of that recipe. In today's post, I'm sharing my 6 favorite flavor varieties along with a formula you can follow for inventing your own smoothie flavor combos. They're easy, can be stored in the fridge for several days; and they can be frozen!
Breakfast before school or work, or on the way. If you have kids and have a hard time getting a healthy breakfast in them before school, let them choose or create a favorite flavor and help you make them ahead of time. Great boost before or after exercise. Make ahead convenience. A complete meal in a glass. I honestly can't drink a whole 2-cup serving at one time. Chia seeds are power food (and a perfect smoothie thickener). How to make 6 flavor varieties of Oatmeal Smoothies(or invent your own flavor combo) Step 1. Oats. Fruit. Blueberry Cheesecake Squares. Blueberry Cheesecake Squares July 15, 2010 by Kate 28 Comments Now this is one of those recipes that has a backstory, so hunker down. A few weeks ago, we celebrated my parents’ 50th wedding anniversary. We had a wedding cake and great music, and many many friends and family, and it didn’t rain.
Thank you, Lord. They had a wonderful time, and then they went off to Maine on a little 50th anniversary honeymoon trip. I have big plans for this that involve caramelized french toast and cinnamon and berries. I’m considering my peach jam options. I don’t even know what to say. Along with a recipe card for Blueberry Cheesecake Bars. Bake. Blueberry Cheesecake Squares, from Stonewall Kitchen Print Blueberry Cheesecake Squares Ingredients Cookie Crust: 1 3/4 cups all-purpose flour 1/2 cup confectioners sugar 1/2 teaspoon salt 1 cup (2 sticks) chilled unsalted butter, cut into small pieces 1 teaspoon ice water Cheesecake Filling: 16 ounces (2 packages) softened cream cheese 1/2 cup sugar 2 eggs Directions Comments.
No Bake S’Mores Brownies. So, now that I have gone on the record and named my favorite cookbooks of all time (click here if you missed that post!) I can now start telling you about my new favorites. Because life is better with more cookbooks. But first, because I am me, I need to give you a little back-story. While I spend the majority of my time photographing cookies and spaghetti and bacon cinnamon rolls, I do venture out of the kitchen from time to time to take pictures of other delicious things. Like puppies. A little while back I was lucky enough to photograph this dynamic due of adorableness: Can you STAND the cuteness??? Anyway, their owners are almost as sweet as they are, and on the day of our shoot they brought me a delicious box of Fat Witch Brownies. That’s right…no bake. Fat Witch Cookbook! Ingredients 10 graham crackers, crushed (about 2 1/4 cups) 1 1/2 cups mini marshmallows 3/4 cups chocolate chips 1 stick butter 3/4 cup sugar 1 large egg, beaten 1 teaspoon vanilla extract Directions 1. 2. 3. 4.
And chips.