With the cooler weather here and fresh berries in my freezer, some baking was in order! Someone had recommended this recipe to me earlier this summer and I decided...why not!?!?! So I threw this bad boy together and let me just tell you. This buckle is like a coffee cake but SUPER moist! I am NOT a fan of cake and I had seconds!!! It went perfect with my cup of coffee and my favorite Cinnamon Vanilla Creme creamer from Coffee mate! YUM! Here is the recipe and also below you will find a "how to" on freezing those yummy blueberries! I am defiantly making this again! :)
Blueberry Buckle
From: Tasteofhome.com
9-12 Servings
Prep: 15 min.
Bake: 1 hour
Ingredients:
1/2 cup shortening
1 cup sugar, divided
1 egg, beaten
2-1/2 cups all-purpose flour, divided
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups fresh or frozen blueberries
2 teaspoons lemon juice
1/2 teaspoon ground cinnamon
1/4 cup cold butter, cubed
Directions:
In a bowl, cream shortening and 1/2 cup sugar. Add egg and mix well. Combine 2 cups flour, baking powder and salt; add to creamed mixture alternately with the milk. Spread into a greased 9-in. square baking pan. Toss blueberries with lemon juice; sprinkle over batter. In a small bowl, combine cinnamon and remaining sugar and flour; cut in butter until mixture is the size of peas. Sprinkle over berries. Bake at 350° for 60-65 minutes. Yield: 9-12 servings.
Nutrition Facts: 1 serving (1 piece) equals 293 calories, 13 g fat (5 g saturated fat), 29 mg cholesterol, 231 mg sodium, 41 g carbohydrate, 1 g fiber, 4 g protein.
Strussel Topped Blueberry Muffins
I have been CRAVING berry muffins with this pregnancy and a sweet friend stopped by with a TON of hand pick blueberries for our family! That was seriously the BEST gift ever!!! I found this delicious recipe on www.allrecipes.com and just HAD to try it! It was seriously AMAZING!!! The muffins were so moist and the blueberries are so warm and juicy. Seriously, the streusel topping just melts in your mouth! OH YUM!!!! Btw, these freeze really well too! Happy baking! :)
Streusel Topped Blueberry Muffins
Original Recipe Yield 1 dozen
From: www.allrecipes.com
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 tablespoons all-purpose flour
1 1/2 cups fresh blueberries
1/2 cup butter
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon lemon zest
1/2 cup milk
2 tablespoons all-purpose flour
5 tablespoons white sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter, diced
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This simple trick will keep you from having "purple" batter)
In a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blueberries. Remember, fold gently, don't stir. Spoon batter into prepared cups.
Combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack. These muffins freeze really well, and re-heat in the microwave successfully. Hope you enjoy!!
Dessert: Sour Cherry Crumb Cake
Once again my sweet friend Marta has another delicious recipe to share! She made this yummy sour cherry crumb cake for our family and I LOVED the sweet and tangy that it provided. It was PERFECT after dinner with a good cup of coffee and I was even able to enjoy it again for breakfast!!! I hope you all take the time to make this delicious treat. Here is what Marta had to say...
Our family loves to go cherry picking every year, it's now a tradition. This was the first year that our daughter joined us where she could also help pick. I am always on the search around this time in summer for cherry recipes. This sour cherry crumb cake seemed like the perfect dessert to use up some of the 18 pounds of cherries that we picked. Enjoy! -Marta
Sour Cherry Crumb Cake
From Martha Stewart
Frozen dark sweet cherries may be substituted for fresh sour cherries.
Frozen dark sweet cherries may be substituted for fresh sour cherries.
Let frozen cherries thaw before using.
Ingredients:
Ingredients:
Makes 16 squares
FOR THE TOPPING
2 ounces (4 tablespoons) unsalted butter, melted, plus more for dish
3/4 cup all-purpose flour, plus more for dish
1/4 cup granulated sugar
1/4 cup packed light-brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 ounces (4 tablespoons) unsalted butter, melted, plus more for dish
3/4 cup all-purpose flour, plus more for dish
1/4 cup granulated sugar
1/4 cup packed light-brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
FOR THE CAKES
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 ounces (1 stick) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup buttermilk
2 1/2 cups (1 pound) fresh sour cherries, pitted, or frozen dark sweet cherries
Directions
1.Preheat oven to 350 degrees. Butter a 9-inch square baking dish, and dust with flour, tapping out excess.
2.Make the topping: Stir together butter, flour, sugars, salt, and cinnamon.
3.Make the cakes: Whisk together flour, baking powder, and salt in a bowl. With a mixer, cream butter and granulated sugar in another bowl until pale and fluffy. Beat in eggs and vanilla. Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour mixture. Beat until just combined. Pour into prepared dish, and smooth with an offset spatula. Dot top with cherries, and sprinkle with crumb topping.
4.Bake until golden and a tester inserted into center comes out clean, about 1 hour. Let cool before cutting.
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 ounces (1 stick) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup buttermilk
2 1/2 cups (1 pound) fresh sour cherries, pitted, or frozen dark sweet cherries
Directions
1.Preheat oven to 350 degrees. Butter a 9-inch square baking dish, and dust with flour, tapping out excess.
2.Make the topping: Stir together butter, flour, sugars, salt, and cinnamon.
3.Make the cakes: Whisk together flour, baking powder, and salt in a bowl. With a mixer, cream butter and granulated sugar in another bowl until pale and fluffy. Beat in eggs and vanilla. Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour mixture. Beat until just combined. Pour into prepared dish, and smooth with an offset spatula. Dot top with cherries, and sprinkle with crumb topping.
4.Bake until golden and a tester inserted into center comes out clean, about 1 hour. Let cool before cutting.
Chocolate Pudding Dessert
This dessert has been a family favorite of my Hubbies for years! When I joined the family, it INSTANTLY became one of my absolute faves as well. The thing I love most is that it has a basic recipe, but then you can add whatever type of pudding you desire or crave! The chocolate is by far my favorite but using pistachio instant pudding & topping it with pistachio pieces as well as using butterscotch instant pudding and topping with toasted coconut has been some others that the family has enjoyed! If it were up to my Hubby he would have me make a chocolate & a pistachio! Hehehe :)
Chocolate Pudding Dessert
Crust:
1 1/3 c. flour
3/4 c. chopped walnuts
3/4 c. butter/margarine, cubed
Cream cheese layer:
4 oz cream cheese, softened
1 c. powdered sugar
2(9oz)containers of Cool whip, (reserve 2ND container of cool whip for the very top!)
Pudding layer:
2 pkg. instant chocolate pudding
3 cups milk
Directions:
Preheat oven to 350 degrees. In a bowl blend the crust ingredients with a pastry blender or fork until crumbly. Press into the bottom of a 9x13 baking dish; bake for 15 minutes and let cool on counter, then cool VERY well in fridge!
Blend the softened cream cheese and powder sugar in a bowl until completely mixed. Fold in one 9 oz container of Cool whip until blended and then spread the cream cheese mixture on top of the cold crust; put back into fridge to set up.
Then, in a new bowl put the 3c. milk into the bowl and then add the 2 pkg of instant chocolate pudding in gradually as you whisk together until well blended. (A few small lumps are fine) Pour the instant Pudding over the cream cheese layer and then top with the second container of cool whip! I added shaved semi-sweet chocolate & chopped walnuts to the top! Be sure to put back into fridge and let set for about an hour or more! This dessert is SUPER YUMMY!!!
*You can also follow this same recipe and add Butterscotch pudding in place of the chocolate and top with toasted coconut. OR use pistachio pudding and top with chopped pistachios! The possibilities are endless! :)
Kiwi-Lime Bars with Macidamia nut crust
I found this yummy recipe and knew I had to try it. I LOVE lemon bars and the combination of lime, kiwi and macadamia nuts sounded wonderful! I threw these together for a dinner party we were invited to last week and they were great! Nice and cool on a hot day and packed full of flavor! I hope you get a chance to make these...Enjoy!!!
Kiwi-Lime Bars with Macadamia Nut Crust
adapted from Bon Appetit
CRUST
•1 c macadamia nuts
•1/4 c sugar
•1 1/4 c all purpose flour
•1/4 tsp salt
•13 Tbs chilled unsalted butter, cut into 1/2-inch cubes
adapted from Bon Appetit
CRUST
•1 c macadamia nuts
•1/4 c sugar
•1 1/4 c all purpose flour
•1/4 tsp salt
•13 Tbs chilled unsalted butter, cut into 1/2-inch cubes
FILLING
•2 c plus 2 Tbs sugar
•5 large eggs
•1/4 c fresh lime juice
•1/2 c kiwi puree (about 2 good sized kiwi)
•1/3 c all purpose flour
•1 Tbs lime zest
•3/4 c (packed) sweetened flaked coconut (about 3 ounces)
•2 c plus 2 Tbs sugar
•5 large eggs
•1/4 c fresh lime juice
•1/2 c kiwi puree (about 2 good sized kiwi)
•1/3 c all purpose flour
•1 Tbs lime zest
•3/4 c (packed) sweetened flaked coconut (about 3 ounces)
Position rack in center of oven and preheat to 350°F. Blend nuts and sugar in processor until nuts are finely ground. Add flour and salt; blend 5 seconds. Add butter and process until well blended. Press dough evenly onto bottom of 13x9x2-inch metal baking pan. Bake crust until golden brown, about 28 minutes; cool completely in pan on rack. Maintain oven temperature.
Whisk sugar and eggs in large bowl until well blended, scraping down sides of bowl occasionally. Whisk in lime juice, kiwi, then flour and lime peel. Pour filling over crust in pan.
Bake lime bars 25 minutes (filling will not be fully set). Sprinkle coconut evenly over. Bake until filling is completely set, about 10 minutes longer.
Cool bars in pan on rack. Chill uncovered until cold, at least 2 hours. Can be made 1 day ahead. Cover and keep chilled. Cut around pan sides to loosen bars; cut into 24 pieces. Using small spatula, transfer bars to platter; serve chilled.
Whisk sugar and eggs in large bowl until well blended, scraping down sides of bowl occasionally. Whisk in lime juice, kiwi, then flour and lime peel. Pour filling over crust in pan.
Bake lime bars 25 minutes (filling will not be fully set). Sprinkle coconut evenly over. Bake until filling is completely set, about 10 minutes longer.
Cool bars in pan on rack. Chill uncovered until cold, at least 2 hours. Can be made 1 day ahead. Cover and keep chilled. Cut around pan sides to loosen bars; cut into 24 pieces. Using small spatula, transfer bars to platter; serve chilled.
Homemade Oat Bottom Brownies
So a few months ago I was able to attend a cooking class taught by Julie Andersen! I absolutely LOVED that night and these were on the menu! Let me just say that I'm not very big on chocolate...but these were AMAZING! So, needless to say I HAD to share this chocolate love with you all. There is NOTHING like a homemade brownie to show the love! Hope you love them just as much as we did. I am totally making these again! :)
Homemade Oat Bottom BrowniesRecipe by: Julie Andersen
http://mychefsite.com/gourmetonthego
Oat Bottom:
2c. rolled oats
3/4c. flour
1/2c. Light brown sugar
1/4tsp baking powder
1/4tsp salt
2/3c. butter, melted
Brownies:
2c. walnuts or pecans, chopped
14oz. bittersweet chocolate
2oz. unsweetened chocolate
4oz. semi-sweet chocolate
1c. butter
1/4c. cocoa powder
1c. sugar
3/4c. firmly packed light brown sugar
4 large eggs
1T. vanilla
1c. flour
1/4tsp salt
Preheat oven to 350 degrees. Butter a 9x13 baking dish. In a large bowl, mix oats, flour, brown sugar, baking powder & salt. Add butter and stir until thoroughly combined. Press mixture evenly into bottom of dish. Bake 12 minutes & cool.
Place nuts on a baking sheet and toast in oven for 10 minutes. Chop chocolates coarsely in food processor. Then add 1/2c. of the granulated sugar. Melt butter in microwave and poor through the food processor feeding tube with the machine still running- this will melt the chocolate! Add cocoa powder and remaining sugar; pulse to combine. Add eggs & vanilla; pulse to combine. Sprinkle flour and salt over the batter and pulse just until flour disappears, scraping side of work bowl. Stir in nuts by hand. (This all can also be done by melting chocolates in a double boiler and using a mixing bowl and mixer!)
Pour batter over baked bottom, spread evenly. Bake about 40-45 minutes until tester in center comes out slightly moist. Cool completely in pan before cutting into squares! YUMMY! :D