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.
French Garlic Soup Home >> Recipes Simple and healthy garlic soup from the Provence. I found this healthy French garlic soup in the Larousse de la cuisine des familles, presented as a family recipe from a Provence mama. Wicked way of roasting whole garlic heads. Start with 4 garlic heads - 1 per guest as a light main course. Pour a large glass olive oil inside an ovenproof dish and place each half garlic head flat in the oil. Roast the oven for about an hour or until the garlic is soft throughout and nicely browned. ... and free the remaining half-cloves. The bottom halved will require some help with a pointed half to free the half garlic cloves. Place all the garlic cloves in large pot.
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)
Peanut Butter Mousse in Tuile Cookie Spoons Recently a friend asked me to bake for an upcoming party she's having, so I've been researching all kinds of bite-sized dessert canapés. One recipe that caught my attention is from BHG; a rich mousse that is served in the bowl of a teaspoon. The mousse sounds inviting, but I'm not sure I want to commit a good portion of flatware to the project (32 spoons!). Do they exist? I've wanted to try stencil paste (or tuile batter) for some time, and now I had the perfect opportunity! The tuile batter recipe comes from my new favorite cookbook, Le Cordon Bleu Complete Cooking Techniques. I'm happy to say that the stencil paste is very uncomplicated. These bake for only a short time. ...and onto the curve of a rolling pin. The hardened spoons will have a crisp texture. As for the mousse, it is very simple and quite good by itself. It is very rich and a little heavier than expected. My one complaint? Perhaps you are just plain crazy about incredibly rich and decadent peanut butter mousse. With love,
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
The Londoner: Slutty Brownies Now I don’t want to over sell this, so I’m going to be conservative and simply say, that these are… The Best Brownies In The WORLD. I know, big statement. They’re called Slutty Brownies because they’re oh so easy, and more than a little bit filthy. They’re best served warm from the oven, with good quality vanilla ice cream (devastatingly I didn’t have any in the freezer this time, so I guess I’ll just have to make them again). They take about 45mins to make, including baking time. The ultimate comfort food, whipped up within the hour. You will need… 1 Box of cookie mix, 1 Box of brownie mix, 2 Eggs, 2 Packs of Oreos (double stuffed ones are even better if you can find them) Some oil & your favourite ice-cream (optional) Preheat your oven to 350F, 180C, gas mark 4. Line a baking tray with grease proof paper. Squidge (technical term) the cookie dough into a lined baking tray, until it covers the bottom. Cover this layer with your Oreos. Mix up your brownie batter. & pour over your Oreos. Bake for 30mins.
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!
The Greatest List of The Coolest Ice Cubes around | One More Gadget Some of my favorite things are so simple, like ice cube shapes for example. Here’s a list of some of my favorite Ice Cube Trays and related inventions, not including the previously featured Global Warming Ice Cubes! If you like stuff like this join us on facebook or follow us on twitter to find more cool things and automatically enter to win awesome stuff on One More Gadget. 1. Cool Shooters Cool shooters are a great way to really keep your drinks ice cold and get frost bite at the same time. 2. Drink from a stein that’s been chilled to the bone with this Skull and Cross bone Ice Cube Tray! Get them here. 3. Ice Princess is made from 100% pure food grade silicone, packed in recyclable, peggable clear boxes. Get your Ice Princess Ice Cube Trays here 4. Make crazy fish bone shapes to float around in your glass. Get your own fish bone shaped ice cube trays here 5. Fossiliced dinosaur bones ice cube trays are pretty sweet. Get your own Fossil-Iced cubes here 6. Get your own silver bullets here 7.
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! Heart Mind & Seoul | Korean Recipes & Everything Else 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 Roll Sugar Cookies? Yes! Have I got a treat for you today right before Valentines day! I was getting ready to cut my traditional sugar cookies in the shape of hearts for this post and a little light bulb went off! I don’t know if I was craving cinnamon rolls or what, but I thought to myself….I am soooo making these sugar cookies into cinnamon rolls! Brace yourself friends, you will NOT be able to stop eating these, they are that good. My husband and I both agree the only way to enjoy these beauties is after they’ve chilled in the fridge for at least 30 minutes. Talk about heaven I’ll stop talking so you can go make these quickly, make them for your Valentine and he or she will LOVE you forever!! Roll your chilled dough into about a 12 inch x 5 inch oval. Just pretend that I’m not spreading all that butter over cookie dough, we’ll all feel better Brown sugar is next up Then the Cinnamon! Time to roll into a cute little log, then use a sharp knife to cut into slices Place onto your baking sheet No words needed! 1. 2. 3.
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!