Posts Tagged ‘blueberries’
Okay, after a week full of sweets being thrown at you, it’s time to enjoy a nice fresh and healthy breakfast (and maybe you can make this for your overnight Valentine ::wink wink::). It was especially necessary for me to get a good bite this morning because it’s going to be another long day in the lab. Fridays are supposed to be nice and easy days but no, I am determined to get stuff done. Having had this for breakfast hopefully the day won’t seem so bad, although I wish I still had some Meyer lemon curd to put on top.
Anywho that’s all I’ve got today. If you need me, I’ll be at my bench developing carpal tunnel from excessive pipetting .
One year ago: Caramelized Chicken with Jalapeno Cream
Two years ago: Chocolate Covered Cherries
MEYER LEMON BLUEBERRY BAKED OATMEAL
1 Meyer lemon, zested and juiced
2 cups nonfat milk
2-1/2 cups old-fashioned rolled oats
1 tsp baking powder
1/2 tsp kosher salt
1/2 tsp nutmeg
1/2 tsp cinnamon
2 Tbsp butter, melted and cooled
1/3 cup sugar
2 cups blueberries, fresh or frozen
- Preheat the oven to 375 degrees. Spray an 8-inch square baking dish with nonstick spray.
- Zest lemon; set zest aside. In a bowl, combine milk and juice from the zested lemon to make “buttermilk”.
- In a medium bowl, combine the oats, baking powder, salt, spices, and lemon zest. In a small bowl, whisk together the “buttermilk”, butter, egg, and sugar.
- Spoon half of the oat mixture into the baking dish, and then half of the blueberries. Add the remaining oat mixture and scatter the remaining blueberries on to the top, pressing them in slightly. Pour in the milk mixture and place in oven.
- Bake for 35 to 45 minutes, or until the mixture is a light golden brown along the edges, and the center has set up.
Source: Prevention RD
I’ve been enjoying having a backyard full of wildlife during my stay in Knoxville. I’m reminded how many pretty and bright colored birds there are, and have even seen a few hummingbirds and wild turkeys! But the best part of all was spying on some baby bluebirds.
They are almost ready to start flying! I hope I get to see them test out their wings, but with my luck I will be at work when they decide to fly away from home. In the meantime, they are the mascots today for this post because just like these little bluebirds, the berries in these pancakes have something in common – blue-ness! Yes I just blew your mind relating bluebirds to pancakes.
Before I talk about blueberries though, allow to me rant about buttermilk. It is annoying because most recipes don’t even use up the smallest containers, leaving you with a random amount to figure out a purpose. Which typically results in a purpose-less journey down the drain (I have the same problem with heavy cream). So I decided to skip out on the buttermilk in these pancakes and use a combination of 0% blueberry Chobani Greek yogurt and milk. It is Chobani week after all!
The addition of the blueberry Greek yogurt not only added more blueberry flavor, but created very fluffy pancakes. And in case that isn’t good enough for you, how about a vanilla maple glaze on top? I think these pancakes might tempt those little birds to start flying sooner so that they can dig their beaks into them.
Don’t forget to enter my Chobani giveaway HERE!
BLUEBERRY WALNUT OATMEAL PANCAKES WITH VANILLA MAPLE GLAZE
1 cup old fashioned oats
2/3 cup 0% Blueberry Chobani Greek yogurt (vanilla or plain works too)
2/3 cup milk, divided
2 eggs + 2 egg whites
1 tsp vanilla extract
2 Tbsp sugar
1 tsp molasses
1 cup flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1-1/2 cups blueberries
3/4 cup walnuts, chopped
2 Tbsp canola oil
- Pour the oats into a medium bowl and stir together with the yogurt and 1/3 cup milk. Let this sit for at least 1 hour or overnight, if you can, to let the oats soften.
- In a large bowl, beat the eggs and egg whites for 2 minutes until they are light and a little frothy.
- Add the milk, vanilla, sugar, and molasses to the eggs and mix together for a minute.
- Whisk the flour, baking powder, baking soda, and salt into the egg mixture.
- Pour the oat and yogurt mix into the egg and flour mix and gently stir.
- Dump the blueberries and walnuts into the batter and fold them in gently, so you don’t burst any berries.
- Stir in the oil.
- Heat a griddle or large skillet over medium-high heat.
- Scoop 1/3 cup of batter for each pancake and cook 2-3 minutes on each side or until they’re golden brown.
- Serve warm with butter and vanilla maple glaze.
VANILLA MAPLE GLAZE
Makes about 1 cup
1/2 cup maple syrup
1 cup powdered sugar
1 tsp vanilla bean paste (or extract)
Splash of milk
- In a medium bowl, mix the maple syrup and powdered sugar together.
- Stir in the vanilla bean paste and a splash of milk, if the glaze is too thick to drizzle off the end of a spoon. Add more milk if you want it a little thinner or another spoonful of powdered sugar to thicken it up until you have the texture you want.
- Drizzle over your pancakes before serving.
Source: Adapted slightly from Bran Appetit.
Disclosure: I was sent six 16 oz. tubs of blended Chobani Greek yogurt. I was not compensated for this post. All thoughts and opinions are my own.
Please welcome my guest poster today, Katrina from Warm Vanilla Sugar. I have a growing list of recipes from her blog including Slow Cooker Apple Butter, Eggplant Marinara Flatbread, and it should come as no surprise that I wanted to attack her Chocolate Peanut Butter Pretzel Brownies right through my computer screen. The loaf she is sharing with you today is also a must – check it out!
One year ago: Brownie Fruit Pizza
Hi everyone! If you don’t know me already, I’m Katrina from Warm Vanilla Sugar . I’m a 20-something gal who runs marathons, likes all kinds of cookies and sweet things and who can often be seen cuddling a furry black kitty named Molly.
I’m so excited to have a chance to guest post on Spiffy Cookie today. This is my first guest post, so I wanted to make sure that I made something special that is light and tasty for summer. Trust me, you will fall in love with this moist piece of awesomeness.
This lemon blueberry loaf is one of my favorite quick breads, and it turns into a nice snack cake in no time. All you have to do is pour an easy glaze on top of the loaf when it’s finished and you’re golden. But let me tell you now that it’s addicting. This recipe should make 8-10 slices, but in my house we pretty much cut the loaf into quarters….there is a reason that I run marathons!
I know Spiffy Cookie likes a good dessert, so Erin, this one is for you!
Glazed Lemon Blueberry Loaf
Makes 1 loaf
Lightly adapted from The Comfort of Cooking .
1/3 cup melted butter
1 cup white sugar
3 tablespoons lemon juice
1 cup all purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
2 tablespoons grated lemon zest
1 1/4 cup fresh blueberries
2 tablespoons lemon juice
1/3 cup powdered sugar (or more, if needed, for thickening)
Preheat oven to 350 degrees. Spray one loaf pan with cooking spray. Cut a piece of parchment paper to fit the bottom of the pan, then spray it with a little additional spray.
In a mixing bowl, beat together butter, 1 cup of sugar, 3 tablespoons of lemon juice and eggs. Combine flour, baking powder and salt. Now, stir flour mixture into egg mixture alternately with milk. Beat in lemon zest. Gently stir blueberries into batter and then pour batter into your prepared pan.
Bake in preheated oven for about 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. (You may want to check at 45 minutes.) Cool bread in pan for 10 minutes.
Get your glaze ready by combining 2 tablespoons of lemon juice and 1/3 cup powdered sugar in a small bowl. Drizzle this over warm loaves and evenly distribute. Finish cooling in pan on wire rack.
Note: If you want to take the loaves out of your pan, remove from pan after 10 minutes of cooling and before drizzling with glaze.
Excessive heat for summer in Memphis is not uncommon. In fact it is the norm. However this summer happens to be extra hot earlier than usual. As a result of this torturous heat, turning on my oven to bake must first be justified by how much I want to sweat while enjoying whatever comes out in the end. But then I remembered that there are some recipes which require freezing instead of heating. Now that is a perfect summer recipe.
For this July 4th Holiday Recipe Club we were given the option of working with blueberries, whipped cream, and/or BBQ, which lead me straight to these popsicles. Originally they were created with wine, which sounded fabulous to me but in an effort to make these kid friendly I opted for pomegranate juice instead.
These required a little more work than popsicles I have made in the past, but were completely worth while. They really do taste just like blueberry cheesecake! The blueberry part is definitely the dominant flavor, but then you get a bite of the cheesecake and it’s magical. Everyone, young and old, enjoyed these!
Be sure to check out the rest of today’s recipes, seen at the bottom of this post.
I didn’t get as good of a shot as I had hoped for. Difficult taking pictures away from home sometimes.
One year ago: POM-Berry Ice Pops
BLUEBERRY CHEESECAKE POPSICLES
Makes eight 2-1/4 oz. popsicles
1 pint of blueberries (about 2 cups)
1/2 cup POM 100% pomegranate juice
1/4 cup simple syrup (recipe follows)
1/4 cup heavy cream
1/4 cup reduced fat cream cheese, softened
4 Tbsp of sugar
1/4 cup graham cracker crumbs (I used the cinnamon kind)
- Place blueberries, juice and simple syrup in a blender or food processor and puree. Set aside.
- Place softened cream cheese into a bowl and beat until light and fluffy; set aside. Place heavy cream into a cold bowl with sugar and, using a hand beater or whisk, beat until soft peaks form. Fold in beaten cream cheese. Portion out 1/4 cup of cream cheese mixture into a separate bowl, add in graham cracker crumbs and whisk to combine. Place each mixture into separate plastic bags and cut off a corner to create a small opening.
- To assemble, pour 1 tablespoon of blueberry mixture into each well. Squeeze half a tablespoon of cheesecake mixture on top of blueberry layer. Squeeze a small dollop, about half a teaspoon, of graham cracker mixture on top of cheesecake mixture. Continue layering and repeating until top of each well is reached.
- Cover top of popsicle form with foil and cut a tiny hole in the center of each well. Place popsicle stick through the hole.
- Place in freezer until frozen. To release popsicles, run hot water over outside of mold for 2-3 seconds
1/2 cup water
1/2 cup sugar
- Place water and sugar in a saucepan over medium heat. Heat and stir until sugar dissolves. Cool before using.
Source: Adapted slightly from Bakers Royale.
Did everyone have a good weekend? Stinks that it is over, but good thing we have a holiday in the middle of the week. Granted I will still be at work but I can pretend. In the meantime, prepare yourself with this festive shortcake! See more on my Culinary.net post today.
RED, WHITE & BERRY SHORTCAKES
Source: Everyday Food July/August 2012
One year ago: Mojito Fruit Dip
For The Secret Recipe Club this month I had Fantastical Sharing of Recipes. In addition to many great recipes, there are also three”non-recipe” posts a week: “Sunday Social” a sharing of bookmarked recipes, “Oh, How Pinteresting Wednesday” is recipes found on Pinterest, and “Tasty Thursday” is a weekly link party – feel free to add a recipe.
But back to the recipes. After being very intrigued by the chocolate chip ice cream muffins (which only require three ingredients!), I decided on the sour cream blueberry-blackberry muffins. But instead of sour cream I used my favorite substitution – Greek yogurt.
I have never made muffins with Bisquick before but I was very impressed by how fluffy and soft they turned out. I am sure the berries and yogurt helped out in those areas. And the coarse sugar on top was a nice touch. I wonder hat other kinds of muffins concoctions I could also make using Bisquick?
I would also love to try the blueberry cheesecake milkshake recipe.
Makes 12 muffins
2 cups biscuit/baking mix
3/4 cup sugar
1 cup nonfat plain Greek yogurt (I used 0% plain Chobani)
1 tsp vanilla extract
1/2 cup fresh or frozen blueberries
1/2 cup fresh or frozen blackberries
2 Tbsp coarse sugar
- Preheat oven to 375 degrees. Grease a muffin pan and set aside.
- Combine biscuit mix and 3/4 cup sugar in a medium size bowl.
- In small bowl, combine eggs, Greek yogurt and vanilla.
- Stir egg mixture into dry ingredients until combined. Fold in berries.
- Fill muffin cups 3/4 the way full and sprinkle with coarse sugar.
- Bake at 375 degrees for 20 to 25 minutes. Cool for 5 minutes in pan before removing to a wire rack.
Source: Adapted slightly from Fantastical Sharing of Recipes.
I am really enjoying overnight breakfast recipes that you bake in the morning. Check out my latest favorite over on Beantown Baker today. I am guest posting for her while she is off on an adventure and soon I will be on my own with guest posters for you to enjoy as well!
BAKED BLUEBERRY FRENCH TOAST WITH STREUSEL TOPPING
Source: The Yummy Life
One year ago: Chick’amole Salad Sandwich
My conference in San Francisco may have been a couple weeks ago now, but I have a story to tell that applies to this post today because it involves blueberry bread. Or at least what I thought was blueberry bread. We were out to eat at a place called The Cosmopolitan (which was delicious by the way) and as was typical of many restaurants, we were given bread prior to our meals arriving. The first slice I tried had little flecks of what looked like pieces of fruit, which I then tried to deduce. Beth and I decided that it must be blueberry after tasting them and I dove in for another piece. That was until the waiter laughed at us saying (to my dismay) that it was not blueberry bread at all, it’s olive. I hate olives. And of course I was then able to taste the olive-y flavor that I numbed from my taste buds while thinking it was blueberry. Curses! I did end up eating more of that bread because it was still good, but suddenly not quite as much after discovering it’s true nature. Stupid olives. At least the waiter admitted that he thought the very same thing when he first started working there.
But these bagels are truly blueberry, I promise. And even though this is only the second batch of bagels I have made at home, I am totally loving homemade bagels. (I’ve made asiago before.) These which I am sharing today were more scrumptious than expected. Obviously I chose to make them thinking they would be good, but didn’t realize how quickly I would devour them. Assured they were in fact blueberry of course .
BLUEBERRY OATMEAL BAGELS
Makes 8 bagels
1 Tbsp instant yeast
2-1/2 cups bread flour
1-1/2 cups oat flour (I used ground up oats)
2 tsp salt
1 Tbsp brown sugar
1-1/2 cups lukewarm water
3.5 oz. dried blueberries
2 quarts water
2 Tbsp brown sugar
1 Tbsp granulated sugar
1 Tbsp water
- Combine the first six bagel ingredients in a large bowl, or bowl of your stand mixer, and mix. Knead for about 10 minutes. Add dried blueberries and knead for 5 more minutes. The dough should be stiff and smack the sides of the bowl.
- Remove dough, coat same bowl with cooking spray and replace dough. Roll the dough ball around to coat it in oil. Loosely cover with plastic wrap and let the dough sit in a warm place for about 1 hour. The dough should be roughly doubled in size.
- Grease your work surface with cooking spray and turn dough ball out onto the surface. Divide the dough into 8 equals portions (I used my kitchen scale to weigh out equal lumps of dough). Roll each lump into a ball and loosely cover the balls with plastic wrap. Allow the ball to rise for 30 minutes.
- In a wide, shallow pan, combine water with the sugars. Bring to a boil then reduce to a simmer. Preheat oven to 425 degrees with racks placed on top and bottom 1/3 of the oven.
- To shape the bagels, poke a hole in the middle of each dough ball. Twirl the dough around the index fingers of your two hands until the hole stretches to about 2 inches. Place the newly formed bagel on a parchment or silpat covered baking sheet. Shape the remaining dough balls.
- Drop the bagels, 3-4 at a time, into the simmering water. Boil the bagels for 2 minutes and flip over to boil for another minute. Remove from the water bath with a skimmer/strainer and let cool for a few minutes on the parchment-lined baking sheet.
- Whisk together egg and water, brush each bagel with the egg wash and sprinkle with rolled oats.
- Bake the bagels for 20-25 minutes (rotating half-way through), or until your bagels are golden brown. Remove from the oven and allow to cool on a rack.
Source: Wilde in the Kitchen.
Back in the fall, Katie made the most yummy two-serving bread pudding, which we devoured while watching a movie (I cannot for the life of me remember which though). When I asked her for the recipe, she said it was from Taste of Home and that she used the pumpkin cinnamon swirl bread which was in stock at the grocery stores at the time. Unfortunately I never got around to scooping up a loaf of that bread for myself, but did finally get around to making this bread pudding. Of course, once I started to make it I realized there were no raisins to be found in the kitchen. Good thing there are several varieties of dried fruit in my pantry! Blueberries seemed like a fair trade and a good match for some cinnamony-ness.
They were quick to make too. I paused the yoga DVD I was doing in my living room to pour the milk mixture over the bread, let it soak for 15 minutes while I did more bendy things, paused again to pop in the oven, and by the time my workout was over I had hot steamy bread pudding begging to be scarfed down – complete with a burned tongue. By the way, I have a serious problem waiting for things to cool down enough to eat; which is where the ice cream comes in handy
Now what to do with the remaining loaf minus two slices? Any suggestions?
CINNAMON-BLUEBERRY BREAD PUDDING
1 cup cubed cinnamon-swirl or cinnamon-raisin bread (approximately two slices)
2/3 cup 2% milk
3 Tbsp brown sugar
1 Tbsp butter, melted
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/3 cup dried blueberries (or favorite dried fruit)
- Preheat oven to 350 degrees*. Lightly grease two 7-oz. ramekins and distribute bread cubes between them.
- In a small bowl, whisk the egg, milk, brown sugar, butter, cinnamon, nutmeg and salt until blended. Stir in dried blueberries. Pour over bread; let stand for 15 minutes or until bread is softened.
- Bake at 35-40 minutes or until a knife inserted near the center comes out clean. Serve warm – with ice cream!
*You could also bake these in a toaster oven since they are small enough to fit.
Source: Adapted slightly from Taste of Home.
It just so happened that when I saw this recipe by Miriam (Overtime Cook), I had a tub of cottage cheese begging to be used. Although I am not entirely sure why I had cottage cheese to begin with because I had no recipe in mind which called for it, and it’s not something I enjoy on it’s own. But never fear little curds I found a purpose for you! And it happens to be in these very delicious pancakes – which I failed to fully capture in this picture but my apologies, I was in a hurry to eat them.
One year ago: Velveeta Chicken & Veggie Mac
WHOLE WHEAT COTTAGE CHEESE PANCAKES
1-1/2 cups low fat small curd cottage cheese*
1 cup milk
1 cup 100% whole wheat flour
1 tsp baking powder
1 tsp vanilla extract
1 tsp cinnamon
1/2 cup brown sugar
1 cup blueberries (or substitute your favorite add-in)
*If you don’t like the consistency of cottage cheese, try blending it first
- Combine all ingredients except blueberries in a large mixing bowl. Mix well until all ingredients are fully combined.
- Pour batter by the spoonful onto heated frying pan or griddle. Leave room for spreading. Immediately sprinkle a couple of blueberries onto the top of each pancake.
- Fry until golden brown on each side. Serve hot, with maple syrup, if desired.
Source: Adapted slightly from Overtime Cook.