Thank You

I spend a great deal of time in late summer and early fall canning the produce from my garden. Preserving the harvest fills my pantry shelves for those long, cold days of winter.

One day as I simmered, and ladled, and processed jars of goodness, my husband joined me in the kitchen. I  was pulling finished jars of salsa from the hot water bath and listening to the satisfying "pop" of the sealed lids when he said, "Thank you." At first, I thought he was just especially grateful for my spicy dip that he loves with chips. And, he was. However, his thanks held another meaning.

He shared the story of helping an aunt can jams and jellies as a kid. When the aunt heard the snap of the processed jars, she responded with a "Thank you" each time. It was a fond memory for my husband, and good reminder for me. The garden and subsequent canning are a lot of work, but I am thankful for them. I am thankful for all they provide. Delicious sauces, salsas, juices, jams, jellies, and pickles fill my basement shelves. Shallots, onions, and garlic hang in bunches. Squash are in baskets. Dried peppers and herbs are jarred for seasoning future dishes. Still more herbs and a few vegetables are housed in the freezer. We will eat well this winter. "Thank you" seems more than appropriate.

I don't grow blueberries or limes, but that didn't stop me from stirring up some Blueberry and Lime Jam. Spread on toast, or warmed and poured over pancakes, it is certainly another sweet reason to be thankful.

Blueberry and Lime Jam

(adapted from Gourmented)

4 cups fresh blueberries

3 limes, juice and zest

1/4 cup water

4 cups sugar

1 envelope liquid pectin

Combine blueberries, juice and zest of limes, and water in a large, heavy pot. 
Cook over medium heat for about 10 minutes, until berries soften and release juices.
Add the sugar and stir to dissolve.
Heat to a boil and cook for about 4-5 more minutes.
Add pectin, and boil for about 2-3 more minutes until thickened.
Remove from heat.
Ladle into sterilized jars, leaving 1/2 inch head space and seal.
Process for 10 minutes in a water bath. (Yield: approx 6 1/2-pint jars)
(If you are unsure of the canning process, there are many informative sites online. I am not a canning authority.)

Independence

I had planned to share this recipe for the Fourth of July. Time got away from me before the holiday, but when I tucked into bed and shut my eyes on July 3rd, I thought I would have a little time to get this posted here on the blog on the fourth.

Then on July 4th, I awoke a little after 5am to find an intruder in my house. In! My! House! He was drunk/high and out of his mind with hallucinations that he had to retrieve someone or something from my front closet. Thankfully, he was neither destructive, nor aggressive, and willingly left when I told him to (in my best unpleasant substitute teacher voice). The Sheriff's department caught him a few blocks away.

Wild way to start Independence Day, huh? Things like this just don't happen in our small town of 300ish people, and needless to say, it has caused a little uneasiness among our residents. Doors are all locked now...and double checked.

Anyway, enough of the crazy what-is-this-world-coming-to-ness. I don't have to be home alone and kicking out an intruder to declare my independence. I can do it with a delicious dessert. I think I have mentioned previously that Hubs isn't a fan of peaches. I am a fan. A big fan. Therefore, baking a pan of scrumptious sweetness is my declaration of independence.

Peach and Blueberry Cobbler screams summer for me. I love the contrast of the tart, juicy peaches and plump, sweet blueberries. It is the kind of old-fashioned dessert you expect to happen in a small town for the Fourth of July. (And, don't believe for one minute that Hubs didn't eat several warm servings with scoops of creamy vanilla ice cream.)

Three plates and forks: 

one for me,

one for Hubs,

one for whatever gremlin the intruder thought was in my closet.

Peach and Blueberry Cobbler

(adapted from Cooking Light)

5 pounds peaches, peeled, pitted, and sliced

juice of one lemon

1 cup sugar, divided

3/8 teaspoon salt, divided

1 1/2 cups, plus 2 tablespoons flour, divided

1 teaspoon baking powder

1/2 cup butter, softened

2 large eggs

1 teaspoon vanilla

3/4 cup buttermilk

2 cups fresh blueberries

2 tablespoons turbinado sugar

Preheat oven to 375F.
Place peaches in a large bowl with lemon juice, 3/4 cup of sugar, 1/8 teaspoon of salt, and 2 tablespoons flour; toss to coat.
Coat a 9x13 glass pan with cooking spray.
Arrange the peach mixture evenly in the pan.
Combine 1 1/2 cups flour, 1/4 teaspoon salt, and baking powder in a bowl.
In the mixing bowl, beat 1/4 cup sugar and butter until light and fluffy.
Add eggs and vanilla extract.
Add flour mixture and buttermilk alternately to butter mixture.
Beat just until combined.
Fold in blueberries by hand, taking care not to crush.
Spread batter evenly over peach mixture.
(This is where I ran into a snag. My dough was too thick to spread. I dropped by spoonfuls to cover the peaches, and gently pulled them together on top with a rubber spatula.)
Sprinkle with turbinado sugar.
Bake at 375F for 1 hour, or until topping is golden and filling is bubbly. (Serves 12)

What Do I Do With? ...part one

The other day, I made a beautiful Fresh Strawberry Pie (basic recipe found at MamaStephF's Blog). My crust was a little deep; therefore, I had to use more strawberries and double the gelatin mixture. I also topped mine with a cream cheese whipped topping to satisfy the cheesecake lover in me. It was a bright taste of spring that I immensely enjoyed sampling before packing it up and sending it to the farm for the guys' lunch.

The few remaining strawberries were sliced up and doused with sugar to be a saucy delight over angel food cake...but there were only a few. I was left with a large portion of leftover cake. This is when I hit up the masses for suggestions to use the extra angel food. A trifle with lemon curd and freshly whipped cream seemed to be the consensus, and luckily, I had all the ingredients on hand to make it happen. I sprinkled blueberries between the layers, just for good measure, and this time, almost half of the layered bowl of dessert was gone before it made it to the farm. I couldn't resist Lemon Blueberry Angel Food Trifle On My Plate.

Lemon Blueberry Angel Food Trifle

(Lemon Curd recipe adapted from goodLife {eats})

Lemon Curd:

1 cup lemon juice

1 tablespoon lemon zest

3 cups sugar

14 egg yolks (for the whites, stay tuned.What Do I Do With?...part two will help you with that)

16 tablespoons butter, portioned into one-tablespoon portions

Whipped Cream:

1 teaspoon unflavored gelatin

4 teaspoons cold water

1 cup heavy whipping cream

1/4 cup powdered sugar

1 pint blueberries (more or less...use as many as you prefer)

1 loaf angel food cake (bake your own, or purchased)

Lemon Curd:
In a medium saucepan, combine the juice, zest, and sugar.
Heat over medium heat until simmering.
Turn heat to low.
Meanwhile, whisk the egg yolks in a medium sized bowl until smooth.
Slowly pour half of the citrus mixture into the yolks while vigorously whisking.
Return the amount in the bowl to the saucepan.
Continue to cook over low heat while whisking until mixture thickens and coats the back of a spoon, about 5-10 minutes.
Remove from heat and stir in the butter 1 tablespoon at a time.
Cool to room temperature.
Whipped Cream:
After the lemon curd has cooled sufficiently, begin prep for the whipped cream.
Combine gelatin and cold water.
Stir until gelatin is dissolved.
Meanwhile, whip the cream with the powdered sugar until slightly thick.
While slowly beating, add the gelatin to the whipped cream until combined. (This is a stabilizer that will help "hold" the whipped cream for a couple days.)
Whip at high speed until stiff peaks.
Assembling the Trifle:
Slice the angel food cake into 1" slices.
Cut each slice in half. (This gives you pretty white edges to layer in your trifle bowl.)
Arrange slices of cake in a single layer on the bottom of the trifle bowl (cut sides out).
Top with a generous portion of the cooled lemon curd.
Sprinkle blueberries over the curd.
Add another layer of cake.
Spread more lemon curd over the cake.
Scatter more blueberries over the lemon layer.
Repeat as necessary to fill your trifle bowl.
For the final layer, spread the whipped cream over the last layer of lemon curd and blueberries.
Garnish with more blueberries. (Serves 10-12)

Fridge Friday: Episode 18

Was it really January when I last posted a Fridge Friday? O.M.G. I knew I have been slacking, but wow. Someone needs to give me a kick in the pants.

This morning, April 15th, I woke up to snow. Yep. Snow. It had rained and misted most of the day yesterday, and when I finally drifted off to sleep last night, it was sleeting and the ground was white. 6-8 inches of heavy, wet stuff greeted me this morning, and it is still coming down (who knows what the final snowfall total will be). The wind is trying to whip it around, but thankfully this moisture-loaded stuff isn't really into playing the full on blizzard scene. With the saturated ground from the recent rains, the slop underneath is ugly enough without minimizing our visibility and drifting.

So...since I won't be readying my herb garden for something to keep those now-buried-under-snow chives company, I decide that I should do a Fridge Friday.

What jumps out at me? I thought about grabbing a tube of those refrigerator biscuits and making another batch of Banana Monkey Bread. I whipped that up on Sunday by modifying a recipe I found at another blog, Pinch of Yum. Hubs and I gobbled it up with big glasses of Burbach Dairy chocolate milk for a huge sugar rush. It was delish. But right now, my gaze is drifting to left of those biscuits on the middle shelf. The blueberries caught my eye.

Hubs has a benefit for the local Volunteer Fire Department tomorrow. The guys will be frying chicken and serving it up with baked beans and potato salad. The wives of the crew are providing desserts. Hubs requested something with blueberries, and I picked up 2 big boxes. At this point, I really have no clue what I am going to bake up for the chicken dinner, but some Blueberry Cupcakes with Butter Cream Frosting that I created last summer from a Bon Appetit recipe sound good...so does Blueberry-Lime Pound Cake (that ended up on the floor last time I made it...that is a fateful tale)...and Lemon-Blueberry Zucchini Cake....and there is always the Blueberry Cream Cheese Bar Experiment that I haven't yet perfected... Damn. Too many choices.What blueberry option would YOU like On YOUR Plate?

EDIT: As I post this, I get a call that the Fire Department Benefit will be postponed until April 30th. Weather has forced the school's prom to be delayed until tomorrow (I bet that there are a lot of unhappy kids right now, but...what do you do?). This means that the facility for the chicken fry will be needed on Saturday for the prom banquet. Schedule juggling due to winter weather conditions isn't fun...and, I still have to decided what to do with those blueberries... Cupcake, anyone?

Blueberry Cupcakes with Butter Cream Frosting

(adapted from Bon Appetit)

3 1/4 cups all purpose flour
1 1/4 cups sugar
1 tablespoon baking powder
1/2 teaspoon coarse kosher salt
1/4 teaspoon baking soda
6 tablespoons unsalted butter, melted
1/4 cup canola oil
2 large eggs
1 cup buttermilk
1 cup whole milk
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
1 1/4 cups fresh blueberries, frozen for 4 hours
Frosting:
2 1/4 cups powdered sugar
10 tablespoons unsalted butter, room temperature
1/2 teaspoon coarse kosher salt
1 1/4 teaspoons vanilla extract
4 teaspoons (or more) whole milk
1 cup chilled fresh blueberries
Fresh mint sprigs (optional)

Preheat oven to 350°F.
Line two 12-cup muffin pans with paper liners.
Sift flour and next 4 ingredients into large bowl.
Whisk melted butter and oil in medium bowl.
Add eggs; whisk to blend.
Whisk in buttermilk, milk, vanilla extract, and peel.
Add buttermilk mixture to dry ingredients; whisk just to blend.
Stir in frozen blueberries.
Divide batter among liners.Bake cupcakes until tester inserted into center comes out clean, about 23 minutes.
Transfer cupcakes to racks; cool.
For Frosting:
Combine first 4 ingredients in medium bowl.
Add 4 teaspoons milk.
Using electric mixer, beat until well blended and fluffy, adding more milk by teaspoonfuls if dry, about 4 minutes.
Spread frosting over top of cupcakes.
Garnish cupcakes with chilled berries, and mint sprigs, if desired.
(Can be made 4 hours ahead. Store in airtight container at room temperature.)

Heat Wave

After temperatures that dipped well below zero with wind chills that were even colder, we are now seeing the thermometers soar up into the 30s. It feels downright balmy outdoors. Add a little sunshine and I feel as if we should be looking for tulips pushing up through the snow drifts. But, alas. It isn't spring, yet. We still have a few months of dancing with Old Man Winter before the grass begins to green. 

That doesn't mean that I can't bake up a dessert that seems almost summer-ish in order to celebrate the beautiful days. (Oh hush. I know that I.Am.Not.A.Baker.) I had shredded some of the abundance of zucchini from my garden this summer and froze in 2 and 3 cup packages. It is so easy to defrost and toss into a Lemon Blueberry Zucchini Cake. The blog where I found this recipe suggested peeling the zucchini to hide the vegetable from unsuspecting eyes. I don't. I heart the green flecks combining with the bursts of juicy blueberries. Color and texture make this cake as beautiful to look at as it is to eat. Yum. I can wait a little bit for spring, if Lemon Blueberry Zucchini Cake is On My Plate.

Lemon Blueberry Zucchini Cake

(from Creations by Kara and Real Mom Kitchen)

1 1/2 cups sugar

2 eggs

1 cup canola oil

1 teaspoon lemon extract

3 cups zucchini, shredded

3 cups flour

1 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

zest of 1 lemon

2 cups blueberries

Icing:

3 tablespoons butter, softened

3 ounces cream cheese, softened

2 cups powdered sugar

dash salt

zest of 1 lemon

juice of 1 lemon

Preheat oven to 325.
Cream together sugar, eggs, oil, and lemon extract.
Stir in the zucchini.
Gradually add dry ingredients and stir to combine.
Add lemon zest.
Fold in the blueberries gently.
Pour into a well greased and floured Bundt cake pan. (Am I the only one that HATES to wash bundt pans?)
Bake for about 65-70 minutes or till toothpick comes out clean.
Allow to sit in pan for 5-10 minutes, then invert onto cooling rack.
Cool completely and frost with lemon cream cheese frosting.
Icing:
Beat butter and cream cheese till smooth.
Add powdered sugar, salt, zest, and enough lemon juice to make a spreadable consistency.
Pour over cooled cake and serve.

Berry Merry

I love blueberries. I don't think that is any secret. Click on the blueberry category in the cloud on the right sidebar of this blog, and I believe 10 different recipes which include blueberries as an ingredient will appear. I toss them into muffins, quick breads, crumb cakes, and hot cereals. These little berries are sometimes mixed with other fruits in desserts and also given a well-deserved, solo spotlight. In season, or not, I can't resist picking up a box any time I see them at the grocery store.

A favorite simple breakfast is blueberries stirred into Greek yogurt. Fridge Friday has often shown you a container of Greek Gods Honey Yogurt perched on a shelf in my fridge, and I think this is a perfect, rich, and creamy pairing for blueberries. Digging my spoon into a bowl of yogurt and blueberry goodness *does* make me merry. I even have a go-to plan for those times when I want to up the ante and experience total merry berry bliss: Broiled Blueberries.

Kristen over at Dine and Dish shared a version of the recipe this summer as a dessert. It is an EXCELLENT dessert. Depending on the type of yogurt used, it is even a pretty low-cal way to end a meal without sacrificing a single ounce of sweet berry satisfaction. However, the recipe was first introduced to me as a breakfast, and I have been broiling my blueberries while my whole grain bread is toasting for about 5 years now. (Can you think of a merrier way to start the day?)

The brown sugar topping caramelizes over the smooth, creamy yogurt, and the berries swell with sweetness under the intense heat. It's almost like Creme Brulee over luscious, juicy berries. Truly. Broiled Blueberries is a little cup of merry heaven. Breakfast. Dessert. Anything in between. You have got to try some Broiled Blueberries.

 

Broiled Blueberries

4 cups blueberries

2 cups Greek Gods Honey Yogurt (or other vanilla yogurt)

1-2 cups packed brown sugar

Preheat broiler.
Divide the berries between 4 oven-proof ramekins.
Spoon 1/2 cup of yogurt over berries in each ramekin. 
Top with brown sugar. (Use enough to completely cover the yogurt and berries.)
Broil 3-4 minutes, until the sugar is melted and caramelized. (Watch carefully, as the sugar can burn.)
Serve immediately (although, leftovers can be refrigerated and are still quite tasty when cold).

Fridge Friday: Episode 12

Ready to peek inside my fridge?

What do you want to make today? I would love to put the kettle on to heat some water for a cup of Vanilla Rooibos Tea with a splash of Vanilla Spiced Rum Creamer (in the door, by the orange juice). This is my newest sipping obsession. However, it doesn't make for much of a recipe to share. How about we do something with those ripe and juicy (and admittedly very out of season) blueberries?

Last summer, I made a Blueberry Streusel Bar recipe from Fine Cooking. It was packed with blueberries and lots of crumbly streusel, but seemed to be a little dry and missing something. I enjoyed the dessert, but didn't find the bars calling me to dig in for seconds. More filling. That is what the recipe needed, and that is what I gave it when I recreated Blueberry Lemon Crumble Bars. They are still packed with blueberries and lots of VERY crumbly streusel (you won't want to try to snack on these in bed), but layered into the middle is a hearty dose of creamy, lemon filling. These Blueberry Lemon Crumble Bars call me back for seconds On My Plate.

Blueberry Lemon Crumble Bars

(adapted from Fine Cooking)

1 cup unsalted butter, softened

3 cups flour

1 1/2 cups old-fashioned oats

1 1/3 cups brown sugar

1 teaspoon salt

1 teaspoon baking powder

2 eggs, separated

2 cans (14 ounce, each) sweetened condensed milk

1/2 cup fresh lemon juice (Really, squeeze the lemon. The better flavor is worth it.)

2 tablespoons grated lemon zest

3-4 cups fresh blueberries

Heat oven to 350.
Line a 9x13 pan with foil, and butter the bottom and sides of foil
Combine flour, oats, sugar, salt, and baking powder. 
Blend the butter into the flour mixture to form a crumb mixture.
Transfer 1 1/2 cups crumb mixture to another bowl and reserve for topping.
Blend 1 egg white into the remaining crumbs and then press mixture in the bottom of the pan to form a crust.
Bake 10-12 minutes until it forms a dry top.
Meanwhile, in another bowl, whisk the condensed milk, lemon juice, lemon zest, egg yolk, and remaining egg.
Let stand for 5 minutes to thicken slightly.
When the crust is baked, pour filling over in an even layer.
Sprinkle blueberries evenly on top of the filling layer.
Sprinkle reserved crumble topping over the blueberries.
Bake for 30-40 minutes until the topping is brown and filling has set (bars won't jiggle when pan is moved).
Allow to cool completely before cutting into bars. (If you are impatient, the filling will ooze and the crumble will crumble even more than normal.) 
(Yield: 24 bars)

Fridge Friday: Episode 8

This episode of Fridge Friday should probably be called Fridge Friday Flop. I don't know if I jinxed myself in my earlier rant where I claimed that I didn't mind if some of my menus didn't exactly turn out as I had planned, or if it is karma kicking me for making fun of a commenter that stated they have never "served a bad or mediocre dish" on Epicurious's How to Throw Terrible Dinner Parties. (I cried bullsh*t. We have ALL made something that wasn't up to par.)

Now here I am, facing the time crunch of Friday ticking away from me and staring disgustedly at a pan of what was supposed to be a Baked Omelet Roll which is hopelessly overcooked and not willing to roll at all. Fridge Friday Flop. I had the eggs, ham, and cheese in the fridge and thought that this recipe that I have made a thousand times would be a perfect addition to the blog. The eggs had other ideas.

Thankfully, I had just baked a gorgeously delicious pan of Lemon-Glazed Blueberry Muffins last night. The remainder of the carton of blueberries is still in the fridge (second shelf, between the pickles and the cherries, under the strawberries), and I can save this Fridge Friday post by sharing a beautiful muffin.

The recipe is from The America's Test Kitchen Cookbook. They tell us that they were looking for "rich, moist, and dainty muffins, not the big, bland, coarse muffins so popular today." Let me tell you, with the addition of sour cream, there is no flop here. They hit their mark. While I certainly loved the light as air Blueberry Cinnamon Crunch Muffins that I posted back in March, the heavy batter of these muffins is more cake-like (dare I say possibly even pound cake-like?). Rich and even more beautiful when brushed with a lemon syrup and dusted with lemon zest and sugar, I won't mind a Fridge Friday Flop On My Plate with Lemon-Glazed Blueberry Muffins.

Lemon-Glazed Blueberry Muffins

Muffins:

2 cups unbleached flour

1 tablespoon baking powder

1/2 teaspoon salt

1 large egg

1 cup sugar

4 tablespoons unsalted butter, melted and cooled slightly

1 1/4 cups sour cream

1 1/2 cups blueberries

Lemon Glaze:

1 teaspoon lemon zest

1/2 cup sugar

1/4 cup lemon juice

1/4 cup sugar

Muffins:
Heat oven to 350.
Grease muffins tin.
Whisk flour, baking powder, and salt in a medium bowl.
Whisk egg in a second bowl until light-colored.
Add sugar and whisk vigorously until thick.
Add melted butter in 2 or 3 addition, whisking to combine after each addition.
Add sour cream in 2 additions, whisking just to combine.
Add blueberries to dry ingredients and gently toss.
Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed.
Use ice cream scoop to drop batter into greased muffin tin.
Bake until light golden brown and toothpick inserted in center of muffin come out clean, 25 to 30 minutes.
Allow to cool on wire rack for 5 minutes.
Lemon Glaze:
While muffins are baking, combine 1 teaspoon grated fresh lemon zest and 1/2 cup sugar in shallow bowl.
Bring 1/4 cup lemon juice and 1/4 cup sugar to a simmer in a small sauce pan.
Simmer until mixture is thick and syrupy and reduced to about 4 tablespoons.
After baked muffins have cooled 5 minutes, brush tops with glaze, then dip tops of muffins into lemon sugar. (12 muffins)

Laboring

Every birthing story that I have ever heard concludes with the mother relating how totally starved she was after labor and delivery. Mothers have shared ravenous tales of devouring plates of pancakes, bowls of chili, cheeseburgers, pizza, Chinese food, and just about anything not nailed down. Labor is intense, and it makes you hungry.

I was feeling that this morning. I stayed up late last night laboring over some minor changes to this blog. Blogger does do most of the heavy lifting here for me, but I wanted to tweak a few things. Unfortunately, that same assistance that makes posting a blog accessible to almost anyone that can type also makes it more difficult for a code dummy like me to make progress with little conversions. My night consisted of lots of Googling, some trial and error, and a final result that I am still not so sure about.

Meanwhile, just like mothers everywhere, I was starving after that strenuous ordeal. I needed a real breakfast. Breakfast Quinoa from Martha Stewart Living was the perfect healthy start for me on this Mother's Day. Quinoa is a high-protein seed that can be used in salads and grainy side dishes, but simmered with some milk and sugar makes a excellent substitute for plain old oatmeal or cream of wheat. Blueberries stirred into this hot bowl of cereal are juicy bursts. I am recovering from my labors with a bowl of Breakfast Quinoa On My Plate.

Breakfast Quinoa

2 cups milk, plus more for serving

1 cup quinoa, rinsed
3 tablespoons brown sugar, plus more for serving

1/8 teaspoon ground cinnamon, plus more for serving

1 cup fresh blueberries, plus more for serving

  

Bring milk to a boil in a small saucepan.

Add quinoa, and return to a boil. 

Reduce heat to low, and simmer, covered, until most of the milk has been absorbed, about 15 minutes. 

Stir in sugar and cinnamon. 

Continue simmering, covered, until almost all the milk has been absorbed, about 8 minutes. 

Stir in blueberries.

Serve with additional milk, sugar, cinnamon, and blueberries. (Makes 2 cups)

Feeling the Crunch

I have been absent once again as so much of life took over all of my time. I had great intentions to get back here and keep you updated, but as any of you that have been following this blog for awhile know, my good intentions often go by the wayside.

But, here I am. Back. Not sure where to begin, but so pleased with the Blueberry Cinnamon Crunch Muffins that I made yesterday. You see, it was 4am on Sunday morning, and I couldn't sleep. I tried. I really did, but eventually just gave up on the tossing and turning and got out of bed. Then, what should I do with myself? Why not make breakfast?

I am so NOT a morning person. Our breakfasts often are served for brunch, lunch, or dinner. But, yesterday, something overcame me in the darkness of early morning, and I put the KitchenAid to use to whip up some amazing muffins. The recipe might seem odd with so much baking powder, but the muffin's light, fluffiness punctuated with bits of cinnamon crumble and blueberries is just absolute perfection. Nom. Nom. Nom.

I might be enticed to get up early again for Blueberry Cinnamon Crunch Muffins On My Plate.

Blueberry Cinnamon Crunch Muffins

1/4 cup flour
1/4 cup sugar
1 tablespoon ground cinnamon
3 tablespoons butter
1 1/2 cups blueberries (fresh)
1 cup sugar
1/3 cup butter, softened
2 large eggs
2 1/2 cups flour
5 teaspoons baking powder
1/2 teaspoon salt
1 cup milk

Cinnamon Crunch:
Combine 1/4 cup flour, 1/4 cup sugar and 1 tablespoon cinnamon.
Cut-in 3 tablespoons butter until well mixed.
Stir in blueberries.
Batter:
Preheat oven to 400°F.
Cream together 1 cup sugar and 1/3 cup butter.
Beat in eggs.
Combine 2 1/2 cups flour, 5 teaspoons baking powder and 1/2 teaspoons salt.
Add flour mixture and milk alternately to butter mixture.
Fold in blueberry mixture.
Spoon batter into 18 muffin cups coated with cooking spray.
Bake for 18 minutes or until muffins spring back when lightly touched in center.
Cool in pan for 5 minutes. (18 muffins)

Crummy vs. Crumby

You know those people that are never happy? Those that only complain and pick apart everything that anyone else does? Those that think they deserve the right to rule and judge the lives of others? Those that are so caught up in their own misery that they can't allow anyone even just a glimpse of joy? They are crummy.

You know those breakfast/snack/dessert cakes that are so light and moist, but topped with sugared, buttery, crumbly streusel? Some have tart berries? Some have sweet glaze? They can't be eaten without dropping stray bits of crumb topping all over everywhere? Yet, all are delicious and bring loads of joy and happiness? They are crumby.

In the debate of crummy versus crumby, I will always go with crumby. Blueberry Crumb Cake recently made an appearance from my oven, and it is so beautifully, streuselly, good that I can't. stop. eating. it. Really. Crumby is always good On My Plate (even when the crumbs hit all over the counter, and table, and sofa, and *shhhh* even in bed).

Blueberry Crumb Cake

2 cups flour

1 1/2 cups sugar
2/3 cup butter
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
2 large eggs, separated
1 cup milk
2 cups blueberries

In a large mixing bowl, combine flour and sugar.
Cut in butter until it looks like small pea size crumbs.
Reserve 3/4 cup of crumb mixture; set aside.
Add baking powder, salt, 2 egg yolks, milk, and vanilla to the remaining flour mixture.
Beat for 3 minutes; set aside.
Beat 2 egg whites until stiff but not dry; fold into batter.
Spread batter into lightly greased and floured 9x11 pan.
Arrange blueberries over batter.
Sprinkle with reserved crumb mixture.
Bake at 350 for 40-50 minutes. (Serves 12)

Waste Not, Want Not

The monster zucchinis in my garden haven't quit. They are still sneaking up and shocking me. After an afternoon in the garden, I will think that every little squash has been picked to be used for sauteing and grilling and frying, and then the next day some big ole monster zucchini will rear its head. I don't know where they hide. I don't know how they grow that quickly. I do think they are monsters.

But, waste not, want not. I am still shredding those monsters and baking them up into goodies. Hubby has declared a love affair with the previously posted Spiced Zucchini Bars with Cream Cheese Frosting, but I have scores of other recipes that demand attention. Blueberry Zucchini Bread begged to be one of my zucchini creations. This sweet, dense bread is perfect for breakfast, a snack, or even a casual dessert. Spread it with butter, or eat it plain. None of those monster zucchini will go to waste when I have Blueberry Zucchini Bread On My Plate.

Blueberry Zucchini Bread

3 eggs
1 cup oil
2 cups sugar
2 cups grated zucchini
2 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 teaspoon baking powder
1 cup blueberries

Beat eggs until foamy.
Add oil, sugar, zucchini, and vanilla.
Sift dry ingredients together and gradually add to egg mixture.
Fold blueberries into batter.
Fill 2 loaf pans (8"x4"x2.5") 3/4ths full.
Bake at 350 for 1 hour. (May want to check at 45 minutes, but it took about 1hr and 15-20 min for mine to fully bake...toothpick to come out clean.)

Edited to add that since I first put together the idea for this post, I have tried yet another zucchini bread recipe. Morning Glory Farm Zucchini Bread as posted by Kristen over at Dine and Dish has won over my Hubby. He gives it a higher rating than this Blueberry Zucchini Bread. It is a bit lighter & the flavor of the cinnamon is more delicate than with the added spices of this loaf. So...there it is. I like blueberries, and Hubby would rather that I not. Either way, the monster zucchinis are going to make their way On My Plate.

J-J-J-Juicy!

Early this summer, I took a detour on the way home from Sioux Falls and zipped up to Arlington to visit the greenhouse of an old high school friend. I loaded up with heirloom tomato plants, a gorgeous Fuchsia plant, and a multitude of other assorted bedding plants as we filled each other in on the current happenings in our lives and laughed about old times. It was a great visit, but all too soon, I had to hit the road home. That is when things got j-j-j-juicy. As I crossed the lake-filled countryside, my windshield was soon splattered with some of the juiciest bugs I have ever encountered. I couldn't help but think of the refrain of a Better Than Ezra song, "J-j-j-juicy...Aw, ooh, aw, ooh, yeah yeah yeah. Juicy."

A few weeks ago, I had to make a trip to the southeastern corner of the state. Hubby joined me, and on the way home, we felt that we were doing our due diligence to reduce the mosquito population. Thousands of the juicy buggers found their death with splats on my windshield. Summer is here, and it is j-j-j-juicy.

The best juiciness of summer is certainly not the bugs, though. It is the fruits. Strawberries, blueberries, blackberries, raspberries, nectarines, apricots, cherries, and of course, peaches are all ripe and juicy. Unlike splattered bug guts, lush fruits make me want to sing j-j-j-juicy praises.


I have nothing but praise for some cute little fruity desserts that allowed me to finally really use the assortment of ramekins that I have been collecting from World Market. Hubby is neither a peach, nor a blueberry fan, but he loved the combination in some Individual Fruit Cobblers that I first whipped up last summer. This dessert is so simple and the juiciness of the fruits is really showcased in every bite. I served it with scoops of vanilla ice cream on the still warm cobblers. Yum. Yum. Yum. This is a j-j-j-juicy that I want to splat right On My Plate.

Individual Fruit Cobblers

1/4 cup flour
3 tablespoons sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
2 tablespoons butter, melted
1 cup fresh peaches, sliced and peeled
1/4 cup fresh blueberries

Combine first four ingredients in small bowl.
Combine milk and melted butter; stir into dry ingredients until smooth.
Pour into two greased 8-oz. ramekins.
Top with fruit.
Bake at 350 degrees for 30-35 minutes or until fruit is tender.
Serve warm with vanilla ice cream. (Serves 2)

Nobody's Perfect

Ever found that perfect recipe? The one that tastes delightful, pleases everyone, looks impressive, and is so simple that nobody can screw it up? I did. A couple of summers ago, I discovered galettes. This rustic pie can make even a reluctant baker like me look like a pro. A blueberry version (although, I did make cherry and peach ones, as well) became a favorite dessert to whip up for any occasion. It was perfect. I made it for just Hubby and I; I threw it together when grilling with friends; I even included it as the dessert when planning the dinner that I would cook during a visit with out of town family. That is when we discovered that while the recipe may be perfect, I am not. I screwed it up. In my rush to impress everyone with the simple elegance, I forgot a key ingredient.

Let me be your warning that when you combine fresh fruit and sugar together for the berry filling, cornstarch must be included in the mix. If you are less than perfect and forget this thickener, the succulent berries will bubble in the oven and create a runny, juicy mess. If you have chosen to use a cookie sheet rather than a sheet pan, the juice will run all over the oven. Burning sugar never smells good. It really doesn't smell good when it isn't your house or your oven. Nobody wants to have a flop like that in someone else's kitchen. It was a perfect mess.

I may not be perfect, but the even-messier-than-rustic-should-be pie still burst with the sweetness of the ripe blueberries and the freshness of the lemon zest inside a flaky crust. We topped it with whipped cream and devoured hearty servings of the dessert. I was embarrassed, but all was forgiven. Mess or not, it was the perfect ending to our meal.

Today, the berries in my fridge were begging that I attempt that perfect recipe again. Today, I remembered the cornstarch and made a perfect pie. Today, vanilla ice cream was the perfect accompaniment. Today, Blueberry Galette landed On My Plate, and it was perfect, even though I am not.

Blueberry Galette

3 cups fresh blueberries
2 tablespoons cornstarch
1 tablespoon grated lemon, zest of
1 tablespoon fresh lemon juice
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup sugar, plus
1 teaspoon sugar
1 refrigerated pie crust
1 tablespoon cold butter, cut into pieces
1 egg, beaten

Stir together blueberries, cornstarch, lemon zest and juice, 1/2 cup of sugar, cinnamon, and salt until combined.
Unroll the pie dough onto a foiled lined baking sheet that has been sprayed with nonstick cooking spray.
Spoon the berry mixture into the center of the dough, leaving a 1 inch border.
Fold the edge of dough over the berries, pleating around the pastry circle.
Dot butter over top of blueberries.
Brush the pastry with beaten egg and sprinkle pastry edge with remaining sugar.
Bake at 425 degrees for 25-30 minutes, until bubbling. (Serves 6)

Eat Dessert First

I can't keep up.

Life comes at me fast and furious and despite detailed to-do lists, and working my butt off to meet my responsibilities, there is always something left to be done. There is always someone or something demanding my attention...and in case I didn't catch it the first time, they want it all done NOW.

I can't keep up.

That's why I have decided that it is time for me to Eat Dessert First. It isn't a matter of prioritizing. It's a matter of perspective. I need something good in order to deal with everything else. I need the little bit of joy to fortify me. I need Breakfast Blueberries to fill my tummy with sweet goodness and put my mind in the right frame of mind for the rest of the day.

Of course, this mixture of blueberries and Grape-Nuts cereal isn't really a dessert, but it is as sweet and tempting as any proper dessert might be. If you were to top it with whipped cream and save if for the sweet ending of a meal, I doubt that anyone would question its breakfast cereal beginnings.

But, as for me, I am going to indulge NOW. I need to Eat Dessert First. I need Breakfast Blueberries On My Plate.

Breakfast Blueberries

2/3 cup fresh blueberries
1 tablespoon maple syrup
1/3 cup Grape-Nuts cereal

Place blueberries in a microwavable bowl or ramekin and heat on high for about 45-60 seconds.
Add maple syrup and Grape-Nuts. Stir to combine.
Heat in microwave 15-20 seconds more to warm cereal and syrup. (Serves 1 very happy breakfast or dessert eater.)

Are You Being Served?

Are you being served breakfast? The only time that I usually manage a real, true breakfast is when I am out of town. Eggs Benedict with a Bloody Mary, stacks of fluffy pancakes with warm syrup, and creamy eggs whipped into omelets with ribbons of cheese, veggies, and ham are only morning dreams for me on a normal day. Hubby and I might pull one of these meals onto our plates for a lazy evening dinner, but with our hectic schedules, we just don't have time or energy for much of a morning breakfast.

I feel cheated. I want breakfast. I am considering hosting a breakfast/brunch party some late Sunday morning. Do you think my friends will want to come out for waffles, muffins, egg casseroles, bacon, and mimosas? Can the lure of good morning food rouse their weary bodies for a daylight party? Would they want a stack of blueberry pancakes on their plate?

Blueberry Buttermilk Oatmeal Pancakes

5/8 cup old-fashioned oatmeal (not instant)
1 cup buttermilk
1 egg, beaten
½ cup flour
½ tablespoon sugar
½ teaspoon baking soda
½ teaspoon salt
1/8 cup butter, melted
1 cup blueberries (fresh or frozen)

Mix oatmeal and buttermilk.
Add eggs.
Combine dry ingredients separately.
Add to the oatmeal mixture.
Stir in the butter.
Add blueberries to each pancake after pouring the batter on the griddle.
Cook on hot greased griddle until bubbles show through.
Flip and cook on other side until golden brown. (6 pancakes)