FIVE Ingredient Blueberry Brownies

Blueberries.
Chocolate.
Both are my favorites.  Combined together they make magic.  Pure, delicious magic!

And magically, after years of trying to replicate this very recipe I was given the secret to it's success.  Only 5 simple ingredients create these brownies.  FIVE.  An egg, some oil, water, Ghirardelli brownie mix (because that's really the best kind brownie mix around) and blueberries.

I jumped for joy with this lovely, lovely recipe finally in my hands.  I felt as though I had won the lottery, found a pot of gold at the end of the rainbow and the biggest treasure chest of my dreams were all given to me at once as I walked away with this recipe in my hands.  My prayers had been answered.  Blueberry Brownies could now be accomplished with perfection.

I am delighted to pass on this recipe to all of you chocolate loving, blueberry loving friends.  I honestly think it will change your world in a decadent chocolate, rich texture, blueberry packed loveliness kind of way.

Please pay it forward and whip up a batch of these brownies as quickly as possible.  Share them with as many people as you can.  It is crucial that we spread the love and deliciousness of Blueberry Brownies with everyone in the world.  I really think that world peace can now be accomplished with Blueberry Brownies at our side.  Please help me with this cause.

FIVE Ingredient Blueberry Brownies 

Ingredients:
1 box Ghirardelli brownie mix
1 egg
1/3 cup oil
1/3 cup water
1 1/2 cups blueberries, fresh or frozen

Directions:
Preheat oven to 325 degrees F.  Lightly grease an 8x8 pan and then line with parchment paper - set aside.

In a large bowl combine brownie mix, oil, water and egg.  Mix until smooth.  Gently fold in blueberries.

Pour batter evenly into prepared pan and bake for 35-40 minutes or until toothpick inserted into center comes out clean.  Cool, cut and serve and spread the love!  

Happy FIVE Ingredient Blueberry Brownie Baking!

Blueberry Shortbread Tart (SRC)

Each month for the Secret Recipe Club I get giddy with excitement.  This excitement is over discovering a wonderful food blog and recipe from said blog that I have been assigned to for the month, through the SRC.  Excitement over such a thing may sound silly, but seriously, it is the God honest truth.  This feeling is similar (I suppose) to discovering a chest of gold at the end of a treasure hunt.  As soon as my monthly SRC assignment comes to me via email, the hunt begins.  I use caution, diligence and great care as I search for that perfect gem of a recipe on my assigned food blog that gives my baking heart an extra beat in its rhythm and happiness in it's song. 

This month I am beyond delighted, beyond excited, and just plain old jumping up and down with happiness to share the recipe that I picked from Mother Would Know.  A recipe for,  Blueberry Shortbread Tart (also called Shortbread Tart with Jam).  Simple, delicious and amazing.  Really, really amazing.  Uniquely amazing at that.  I state this fact of "unique amazing-ness" because the shortbread crust is actually grated, that is right, GRATED, not rolled, but GRATED into the tart pan. Once the crust has been made it is then wrapped carefully in plastic wrap and then frozen in the freezer.  Then after it is fully frozen,  it is then GRATED into the precious tart pan (a pie plate or 9x13 baking pan can also be used), gently patted down into place and then layered with a fruit jam of your choice.  I chose blueberry as that is the fruit that my world revolves around at the moment.  Any kind of jam can be used.  Home made, store bought, whatever floats your boat. 

The best part of this treasure of a tart is that the list of ingredients can be counted on your two hands and the steps are as easy as 1, 2, 3 to make it.  I am a busy lady so discovering quick, easy and scrumptious recipes are definite keepers in my world.  I was able to whip up the shortbread, wrap it up tightly,  place it in the freezer, wrap up a shower gift, do both my girls hair and even change my outfit within a 20 minute period of time today.  Then, 4 hours later I completed the tart within just 15 minutes and popped it into the oven.  For me, baking often gets squeezed into the small gaps of free time.  This tart is the perfect example of such a need. 

Laura, who is the creative master behind, Mother Would Know, has a fantastic flare for collecting, producing and guiding her readers through her vast amount of delicious recipes.  If you like this recipe I am sharing today with you, just you wait as Laura's whole blog has recipes, one after the other, that are mouth watering, unique, beautiful and enticing.  I love the beautiful pictures she uses along with well written language and descriptions that go hand in hand with all of her recipes.  Provencal Vegetable Soup Au Pistou , Balsamic Blueberry Blast, Tuna Stuffed Tomatoes are just a few of the recipes I plan to make from Laura's collection in the near future. 

Huge hugs of gratitude to Laura for "welcoming" me into her lovely food corner of her world!  I feel honored and completely delighted to now have this precious recipe for Blueberry Shortbread Tart and I look forward to collecting many more treasures from Mother Would Know in the future. :-) 

Blueberry Shortbread Tart

(recipe discovered on Mother Would Know)

Ingredients:

2 sticks, unsalted butter at room temperature

1 cup sugar

2 egg yolks

2 cups flour

1 tsp baking powder

1/4 tsp salt

1 cup jam of your chose

1/2 cup fruit (to match jam flavor) - my addition 

Directions:

In a medium bowl whisk together flour, baking  powder and salt.  Set aside.

Beat butter until light and fluffy.  Add in sugar and beat for a good 2 minutes to incorporate well into the butter.  Add in egg yolks - beat to combine.  Slowly beat in flour mixture - mix until just incorporated.  

Wrap dough in plastic wrap and place in freezer for at least 2 hours - until dough is completely frozen. 

Preheat oven to 350 degrees F.  Using a hand grater, grate 1/2 of dough into a tart pan, pie plate or baking dish of your choice.  With your fingers, gently guide grated dough evenly all around your pan.  Tap down slightly.  Place remaining dough in freezer while you spread jam over crust.  Layer with fresh fruit and then grate remaining dough over the jam/fruit layer. 

Bake for 35-40 minutes.  Watch carefully so that edges of tart do not burn.  I used a pie shield (as did Laura) to help keep the edges from NOT burning. 

Remove tart from oven when it becomes fragrant and golden brown.  Cool tart for 30 minutes before slicing and serving.  Enjoy!! 

Happy Blueberry Shortbread Tart Baking!

 

An InLinkz Link-up

Berry Cheesecake Bars

Whom ever invented cheesecake is simply brilliant! Completely and honestly brilliant.  There are so many wonderful flavors and special additions that you can develop into a cheesecake.  It can be sweet or a savory.  No matter what the flavor it is always decadent and delicious. And a cheesecake is the perfect kind of cake to celebrate a special occasion - especially a 15th wedding anniversary! 

 

 Today we celebrate the beautiful Camilla Mann of the food blog, Culinary Adventures with Camilla,  and her marriage to her beloved hubby of 15 blissful years with all things CHEESECAKE.  26 of us passionate food bloggers have gotten together and brain-stormed, created and baked to our little hearts content all things CHEESECAKE.  Sweet ones, salty ones, mini and large are all being featured together in unison to honor and rejoice over the Mann's 15 years of marriage.  The Mann's really like cheesecake.  Can you blame them?! I can't. 

I made a batch of Berry Cheesecake Bars just for today's event. I love the taste of berries and cheesecake served together so I was delighted to find this recipe which bakes berries right into the cheesecake.   Instead of making a cheesecake in the traditional form using a spring form pan, this recipe is created into bars using a 9x13 pan.   The crust is made out of a delicious mixture of flour, sugar, rolled oats and butter.  Simple ingredients coming together to make a wonderful foundation for these bars.  The filling only requires 2, 8oz. blocks of cream cheese compared to the normal 3-4 blocks in a spring form size cake.  And you can choose to add in lemon juice to provide a fresh tartness to the bars or opt out of such an addition. Completely up to you!  The berries that you use in this recipe can be fresh or frozen - it all depends on what is available to you and your preference.

 

I present to you a wonderful recipe for cheesecake bars packed with berries and full of delicious-ness.  Happy 15th Camilla and Jake!  Wishing you both many, many more years to come of your beautiful marriage along side an abundance of CHEESECAKES!! :-)

Berry Cheesecake Bars 

      (recipe from Beauty and Bedlam)

Crust ingredients:

1 1/4 cup all purpose flour

1 cup sugar

1 cup rolled oats

3/4 tsp baking powder

2/3 cup salted butter, melted 

Filling ingredients:

(2) 8oz. blocks cream cheese, softened

2/3 cup sugar

2 Tbsp all purpose flour  

4 eggs

1 tsp vanilla extract 

2 TBSP fresh lemon juice - optional

2-4 cups mixed berries, fresh or frozen

Preheat oven to 375.  Grease a 9x13 pan and set aside.  Prepare crust - in a large bowl combine crust ingredients -  flour, sugar, rolled oats and baking powder.  Mix well all together.  Pour in melted butter and carefully stir all together.  

Gently press crust mixture evenly into prepared pan with a plastic baggie over your hand (the baggie prevents the mixture from sticking to your hands).  Bake crust for about 15 minutes or until crust is golden brown.  Cool crust for 30 minutes.  Reduce oven heat to 325.

Sprinkle berries evenly over cooled crust.  Make filling by beating softened cream cheese until light and creamy in a large bowl.  Add in sugar and 2 Tbsp flour. Beat well all together. 

Add in eggs, one at a time - beating well with each addition.  Add in vanilla extract and lemon juice.  Once all has been mixed well together pour filling mixture over berry layer and place into 325 oven.  Bake for 40-50 minutes or until knife inserted into middle comes out clean and center feels firm to the touch.  

Cool cheesecake for 2 hours before placing in refrigerator to continue to cool for at least 3 more hours.   Cut into bars and serve.  Enjoy!! 

Happy Berry Cheesecake Bars Baking! 

Berry Cheesecake Bars by Baking and Creating with Avril

Cherry Cheesecake Bites by Cookaholic Wife

Chocolate Caramel Cheesecake by Dancing Veggies

Chocolate Cheesecake by My Hobbie Lobbie

Chocolate Topped Peppermint Cheesecake by Amy's Cooking Adventures

Classic Cheesecake with Strawberry Puree by Making Miracles

Cookies & Creme No-Bake Cheesecake by Hapa-tite!

Creme Brulee Cheesecake Bars by Tara's Multicultural Table

Easter Basket Mini Cheesecakes by Little Bit of Everything

Everyday Cheesecake by Things I Make (for Dinner)

Irish Cream Cheesecake by A Day in the Life on the Farm
Layered Cinnamon Streusel Cheesecake Cake by Famished Fish, Finicky Shark

Lowfat Blackberry Cheesecake by A Kitchen Hoor's Adventures

Matcha-YuzuCheesecake with a Meyer Lemon Gelée by Culinary Adventures with Camilla

Mini Churro Caramel Cheesecake by Cheese Curd In Paradise

Mini Maple Pecan Cheesecakes by Join Us, Pull up a Chair
Mom's New York Cheesecake by Taste Cook Sip

Mudslide Cheesecake by Sew You Think You Can Cook

{No Bake} Marshmallow Cheesecake by An Affair from the Heart

No-Bake Pumpkin Cheesecake by Angels Homestead

Ricotta Cheesecake with Shortbread Crust by Living the Gourmet

Samoa's cheesecake by Goodie Godmother
Sopapilla Cheesecake Bars by The Savvy Kitchen
Sopapilla Puff Pastry Cheesecake by Pink Cake Plate

Skinny Vanilla Bean Cheesecake by Renee's Kitchen Adventures

Twix Cheesecake Brownie Torte by Making Memories With Your Kids

Peach and Blueberry Breakfast Quinoa

I have always loved to travel.  It's exciting to discover new places in the world and learn how so many others live and move about in their every day  lives.  This month for my Secret Recipe Club assignment I was given the opportunity to travel (virtually) to New Zealand!  What fun!  I got to visit a lovely lady named, Sue who blogs at Couscous and Consciousness. 
Sue has created and put vast amounts of care into an abundance of healthy, delicious and beautiful dishes.  She offers recipes ranging from decadent desserts such as, Lemony Peach Cake and  Double Chocolate Raspberry Brownies. Or if you are looking for a savory dish how about a recipe for Italian Sausage with Gnocchi and Red Peppers or even better an appetizer of Fig & Blue Cheese Wontons. 

As much as I wanted to make the Espresso Caramel Bars I chose to stay on the healthy side of my taste buds and make a lovely dish of Peach & Blueberry Breakfast Quinoa. A fantastic, nutritious and oh-so-delicious warm cereal - it can be served cold too if you wish.

I was fascinated to discover a recipe that called for fruit along side the grain of quinoa. It was a dish of simplicity and fantastic flavor. Ground cinnamon, a splash of real maple syrup, some vanilla almond milk,  fresh fruit and cooked quinoa all come together to make a delicious warm cereal. Move over oatmeal there is a new warm cereal in town that starts with a Q and ends with an A.  Yum!

Peach & Blueberry Breakfast Quinoa

             (recipe from Couscous and Consciousness)

                      2 small servings or 1 large serving

Ingredients:

1/2 cup water

1/2 cup almond milk (I used unsweetened vanilla almond milk)

1/2 cup dry quinoa, rinsed thoroughly (original recipe calls for red quinoa, I used white quinoa)

1 cup fresh blueberries

2 peaches, sliced

1/4 cup chopped nuts, optional 

1/4 tsp ground cinnamon

2 tsp maple syrup (honey or agave nectar can also be used)

Directions:

1. Cook quinoa - place water, almond milk and quinoa in medium saucepan over medium heat. Bring to a boil, cover and reduce heat to low.  Cook for 15- 20 minutes or until all liquid has been absorbed. Remove from heat and allow to stand with cover remaining on for 5-10 minutes.

2. Stir in cinnamon and fruit.  Pour into serving bowls and drizzle sweetener and sprinkle chopped nuts over cereal.  Enjoy! 

 Happy Peach & Blueberry Break Quinoa Making!

Mini VERY Berry Pies

 

I can honestly say that I may have discovered a new favorite recipe for pie crust.  Yup, that's right - pie. crust.  In all of my baking life (....that would be approximately 33 years of such a life as I started baking at the young age of 8) I have always kept an eye out for a delicious, foul proof, FLAKY and easy recipe for pie crust.  I have come across many a pie crust recipe that was either too dry, too difficult to make and even just plain old yucky tasting. 

 

 

Because I have been brought up to share well with others I will be sharing this fabulous pie crust recipe with all of you....including a beautiful berry filling and lovely streusel topping.  All of which will come together as Mini VERY Berry Pies!! Happiness. 

 

 

 

My happiness all started when I found out my May assignment for the Secret Recipe Club.  I was given the blog called, The Wimpy Vegetarian.  Let me tell you there is NOTHING wimpy about Susan's blog.  It is packed with gorgeous food and brilliant recipes. I was honored and delighted to have spent this past month browsing through Susan's recipes.  She is truly a talented lady in the kitchen and has a long list of amazing accomplishments in the cooking world.  I may just need to invite her over for tea the next time she ventures over to my neck of the woods.  Susan, you are amazing and you are always welcome in my home!

 

 

 

 

I almost made Susan's recipe for Peaches and Honey Frozen Yogurt as I would love a nice big bowl of frozen yogurt.  I then switched gears and planned on making her lovely Kale and Cauliflower Tart with Cheddar Cheese Crust - oh my goodness, what a beautiful looking savory tart it is! But then all bets were off when I read through her recipe for Mini VERY Berry Tarts as I was intrigued with the crust.  The pie crust is not only made in the food processor but it has CREAM CHEESE as one of the ingredients (along with butter, flour, salt, ice water and FRESHLY SQUEEZED LEMON JUICE!).  And then as I read through ingredients for the streusel topping for the mini pies I discovered that GROUND FLAX SEED was tossed in with the oats, brown sugar, butter and flour.  At the moment I have a tiny bit of an obsession over flax seeds.  I like to add it to everything. 

 

 

I was so pleased with how my mini pies came out.  Not only did they look good but the crust was over-the-top d'lish! Flaky.  Yes, very flaky.  And light not too dense at all.  The filling was also quite good although I do think that once berries are in season here in Southern NH, the filling will be even better.  I loved the streusel topping too.  I poured in those ground flax seeds with delight over knowing that my girls would get some extra nutrition when they ate their pies.  Happy mommy over here!

 

I made my pies in my favorite mini pie pans but Susan suggested making them in mini muffin pans.  What a great idea as the recipe will provide happiness for many more people than just 4 hungry mouths. 

 

 

Mini VERY Berry Pies
(recipe from The Wimpy Vegetarian)

Crust Ingredients:
1 1/3 cup flour
1 Tbsp granulated sugar
1/2 tsp salt
6 Tbsps unsalted butter, cut into 6 slices, well chilled
2 Tbsps cream cheese, well chilled
2 Tbsps + 1 tsp very cold water
2 tsps. freshly squeezed lemon juice

Streusel Topping Ingredients:
1/4 cup quick cooking oats
1/4 cup ground flax seeds
1 Tbsp flour
pinch of Kosher salt
2 Tbsp firmly packed brown sugar
2 tsp cocoa nibs (which I omitted as I didn't have on hand)
1/4 tsp ground cinnamon
1/8 tsp ground cardamom
3-4 Tbsps unsalted butter, softened

Filling Ingredients:
2 Tbsps granulated sugar
2 Tbsps flour
pinch of Kosher salt
2 1/2 cups fresh berries, rinsed and dried (I used cut up strawberries and blueberries - Susan used blackberries and blueberries)
2 Tbsp cream cheese
1 Tbsp coconut milk

Directions:

1. Preheat oven to 375 degrees F.  And then prepare pie crust. In the bowl of a food process add in flour, sugar and salt.  Pulse all together for a couple of times.  Add in chilled butter and cream cheese and pulse all together until slightly bigger than small pea sizes form - about 10-12 pulses.  Drizzle in cold water along with the lemon juice as the food processor runs.  Pulse just until the dough starts to come together forming moist crumbs that clump together.

2. Dump crust mixture onto a large piece of plastic wrap and form into a disc.  Wrap disc tightly and refrigerate for at least 30 minutes.

3.  Prepare streusel topping.  In medium size bowl combine oats, flour, ground flax seed, salt, cocoa nibs and spices until blended all together.  Add in softened butter with a fork or pastry cutter.  Mix and mash until all the ingredients are well blended and small crumbs form.  Place topping into refrigerator until needed.

4. Take out the chilled disc of crust from refrigerator and allow to come to room temp as you prepare berry filling.  In a large bowl add in flour, sugar and salt - mix all together.  Add in  1 cup of berries and slightly mash them with a fork.  Add in remaining berries along with cream cheese and coconut milk, making sure all ingredients are well blended together.

5. Roll out pie crust to desired size.  If you wish to use a mini muffin pan a circle cookie cutter will come in handy to make the right size crust for all the muffin cups. No need to grease your pan or pie plates.   Divide berry filling amongst your prepared pie crusts and then top evenly with streusel topping.  Bake in preheated oven for 27-30 minutes - until crust is a golden brown and filling is bubbly.  Cool for a good 15 minutes before serving.  Vanilla ice cream goes nicely with these little treasures. Enjoy!



Happy Mini VERY Berry Pies Baking!



Easy Blueberry Sauce

 

Some things are essential and routine in my world.  Every morning I have to have a cup of coffee.  Every time I come home from work the first two things I will do is wash dishes in my sink (because there are always dirty dishes available for my cleaning pleasure) and either start a load of laundry or switch over a load of laundry (if my family is luck I will fold a load of laundry).  Every June I go strawberry picking and every July through August I pick blueberries.  Without blueberry picking I would be lost in life.  It makes me happy.  It gives me peace of mind.  It provides me with fresh, bright and delicious treasures to bake and create with.

 

 

 

 

I have made blueberry jam before but never in my life have I made blueberry sauce.  What is wrong with me!?! Man, have I missed out!  It is such a tasty and simple treat to make.  And goodness it can be drizzled, poured or spooned over so many things.  Pancakes, waffles, crepes, vanilla ice cream, toast and even cake are all perfect for blueberry sauce.  Pop a spoonful in your mouth and you have got it made.

 

 

 

 

 

 

Grab some fresh blueberries, some sugar, a couple squeezes of lemon juice and some corn starch and you will be ready to join the EASY Blueberry Sauce Club.  Yup, that's right a club.  Those of us that worship and adore blueberries need to stick together.  It sure is going to be a BIG club!!

This recipe will make about 2 cups of sauce.  I doubled the recipe the first time I made it and have yet to make a differently as I just LOVE having an abundance of this delicious treat around for all of our sweet needs.

 

EASY Blueberry Sauce
(recipe discovered on Annie Eat's)

 

Ingredients:

3 cups fresh (or frozen) blueberries

1/2 cup sugar

1 tablespoon fresh lemon juice

2 tablespoons water
2 1/2 tsp cornstarch

 

On medium heat in a medium-large sauce pan heat blueberries and sugar together until berries start to pop.  As berries and sugar are heating up, in a medium bowl combine lemon juice, water and cornstarch and pour into berries.  Stir to combine and heat until it all comes to a lovely boil.   Continue to heat sauce over low heat for a couple of minutes until sauce thickens stirring occasionally. Remove pan from heat and cool.  Serve warm over whatever suits your fancy or eat cold by the spoonful.  Enjoy!

Happy Blueberry Sauce Making!

 

A SUPER Moist Blueberry Cake

As a baker living in New England I can always appreciate discovering a new and successfully delicious recipe that calls for blueberries. I adore baking with fresh blueberries.  Baking with frozen blueberries isn't too shabby either.....especially if I have picked them fresh myself and frozen them for later use.

I whipped up this lovely blueberry yumminess of a cake with some freshly picked blueberries.  And the recipe that I used did not disappoint.  The cake came out with a wonderful flavor and gorgeous texture.  What more could you ask for in a cake?!  I do have to say that having both yogurt and sour cream as ingredients in this recipe leaves NO room for a dry cake.  This cake is super moist.  Greek or regular yogurt can be used along side the sour cream.  I chose to use Greek lemon yogurt as I thought it was pair well with the blueberries.  Plain or vanilla Greek yogurt would work fine too if you wish to tone down the lemon flavoring in the cake.

  I do have to admit that I was patting myself on the back when I took my first bite of this cake as it tasted SO good.  I remember thinking, "Goodness, I could sell this cake with NO problem!" - meaning that it came out so nicely that I envisioned setting up shop in front of my house and holding out a sign advertising "Blueberry Lemon Cake For Sale" because I was so impressed with the cake.  I highly recommend you make this cake yourself! 

I topped off the cake with a dusting of powdered sugar.  Next time I think I will drizzle it with a lemon glaze. YUM.

Blueberry Lemon Cake

(recipe discovered on the blog, The Martha in Me)

Ingredients:

2 1/2 cups flour

2 tsp baking powder

1/2 tsp salt

1 cup butter, at room temperature

1 cup sugar

4 eggs

1 tsp vanilla extract

1/2 cup sour cream

1/2 cup yogurt (Greek or regular is fine...I used lemon Greek yogurt)

2 cups blueberries (I used FRESH)

2 Tbsp freshly grated lemon zest

Directions:

1. Preheat oven to 350 degrees F. Grease and flour well your cake pan(s) of your choice.  I used my favorite kind of cake pan....a bundt cake pan.

2.In a medium bowl whisk together flour, baking powder and salt.  Set bowl aside.

3. Combine sour cream and yogurt in a small bowl.  Set bowl aside.

3. Cream together butter and sugar together until light and fluffy. Add in eggs, one at a time, beating well between each addition. Beat in vanilla extract.

4.  Add in flour mixture to the butter/sugar/egg mixture alternately with the sour cream/yogurt mixture.

5.In a medium bowl toss together the blueberries, lemon zest and 1 tsp flour.  Gently fold in blueberries to the cake batter.

6. Pour batter in prepared pan and bake for 60-70 minutes.  Cool in pan for 20 minutes before inverting cake to a serving plate.

Happy Blueberry Lemon Cake Baking!



Brown Butter Blueberry White Chocolate Muffins

Brown Butter Blueberry White Chocolate Muffins....what a mouthful!  A delicious mouthful for sure.  Tart blueberries, sweet white chocolate and the nuttiness of browned butter all surrounded by tender crumbs topped off with a sweet crumble.  A blueberry muffin recipe that is a MUST. 

 

How is it that I have missed the boat for so long on browning butter?!?!  Oh. My. Goodness. Do I LOVE browned butter!!! The taste that it adds to this muffin recipe is wonderful. I can not wait to bake more with browned butter! That being said be warned as you will most likely see many more recipes in the future on my blog with browned butter.  Do you have a favorite recipe that uses browned butter?  PLEASE do share!!!


I love that Joy the Baker has come out with her first cookbook as this is where I found this lovely muffin recipe.  If you have yet to purchase this book do yourself a favor and treat yourself to it.  It is packed full of GORGEOUSLY scrumptious recipes.  A talented and oh-so-sweet blogging friend of my mine, Carrie from Bakeaholic Mama, hosts a fabulous blogging event every Sunday that features a recipe from Joy's cookbook.  This event is called, Sunday's with Joy.  Take a peek at it as I am sure you will find lots of fun and delicious recipes from Joy The Baker that you will want to try. :-)

Brown Butter Blueberry White Chocolate Muffins
(Slightly altered from the recipe found in Joy The Baker Cookbook)

Muffin Ingredients:

7 Tbsp unsalted butter
1/3 cup milk
1 large egg
1 large egg yolk
1 tsp vanilla extract
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 tsp baking powder
1 cup white chocolate chips (my addition)
2 cups fresh blueberries (I used frozen bb's and it worked just fine)

Topping Ingredients:

3 Tbsps unsalted butter, cold
1/2 cup all-purpose flour
3 Tbsps sugar


Directions:

1.  Place oven rack onto the upper third of the oven and then preheat oven to 375 degrees F. Line a 12 cup muffin tin with liners and then set aside.

2. Make muffin batter first by browning the butter.  Place 7 Tbsps of butter in a small saucepan over medium heat.  Butter will first melt, then forth and then lastly crackle - which is the water cooking out of the butter. The crackling will subside and then the butter will start to brown - this happens quite quickly so keep your eye on the butter so that it doesn't burn. Remove saucepan from heat when you see that it becomes a medium brown color and it has the wonderful nutty smell.  Immediately pour hot butter into a small bowl and set aside.  This will allow your butter to not continue to cook and possibly burn.

3. In a small bowl whisk to combine,  milk, egg, egg yolk and vanilla extract. Add in browned butter and whisk to combine.  Set bowl aside.

4. In a medium bowl combine flour, sugar and baking powder.  Whisk all together.

5. Pour wet ingredients into dry ingredients all at once. Stir to combine. Do not over mix.  Add in white chocolate chips and blueberries and gently but thoroughly stir all together. .

6. Scoop muffin batter into prepared muffin tins.  I used my lovely medium scoop for this step.

7. Make crumble topping but combining cold butter, flour and sugar all together in a medium bowl. Incorporate butter with the dry ingredients by either using a pastry cutter or your fingers.

8. Sprinkle crumble topping over muffins.  Pop muffins into preheated oven and bake for 18-20 minutes until golden brown and when a toothpick is inserted in center comes out clean.  Serve muffins warm or at room temperature.

Happy Brown Butter Blueberry White Chocolate Muffins Baking!

Blueberry Pie Pancakes

I am always on the look out for new pancake recipes.  I kind of have a thing for pancakes....my girls do to.  When I came across a "pin" on Pinterest for these lovely blueberry pancakes I couldn't resist trying my hand at the recipe.  Goodness am I glad I did! Such. Good. Pancakes this recipe created!!!  And yes, these pancakes do taste like blueberry pie.  I believe it is the combination of oats and blueberries along with a touch of sugar, a sprinkling of cinnamon and vanilla extract that makes such a taste possible in these pancakes.  Honestly, I can not wait to make these pancakes again.  They are my new favorite pancakes. 

The original recipe was only enough for one serving so I tripled the recipe.  And unlike many pancake recipes are NO eggs in this recipe.  If you are a pancake lover like me and like blueberries these pancakes are a must for you.  :-)

Blueberry Pie Pancakes

(recipe slightly adjusted from Chocolate Covered Katie)

Ingredients:

1 cup blueberries - fresh or frozen
1 cup flour (of your choice - I used all purpose)
6 Tbsp rolled oats
1 tsp ground cinnamon
1/2 tsp salt
2-3 Tbsp sugar
1 cup milk (I used 2 %)
1 Tbsp oil (if you wish)

Directions:

1. In a large bowl combine dry ingredients and then wet ingredients.  Stir together just to combine - do not over mix.

2. Pour batter by 1/4 cupful onto a hot and greased frying pan or griddle.  Flip pancakes once.  Serve with topping of your choice....such as warmed REAL maple syrup and sweet cream butter....d'lish!

Happy Blueberry Pie Pancake Making!

This post has been linked up to A Slice of Southern :-)

Rustic Blueberry Galette

Yum. Yum and MORE yum is all I can say about this AMAZING blueberry dessert.  I highly recommend you take this recipe and run to the closest kitchen, put on your apron (if you like wearing one when you bake/cook), check your pantry and fridge for the ingredients needed (if necessary go to the store to get what you are missing and then make this recipe.  You will NOT be disappointed

This delicious galette is filled with fresh blueberries - the original recipe (which I found at Simply Scratch) called for a mixture of fresh peaches and blueberries.  You could use just peaches and omit the blueberries all together. The recipe leaves plenty of room for creativity with fruit for it's filling.  The crust that surrounds the fruit is out of this world delicious! Tasty and very easily put together....especially if you use your food processor.  I made my crust in the beginning of the day put it in the fridge to get nice and cold and then brought it out of the refrigerator as I prepared the fruit filling for the galette.  You don't want to bring the pie crust out of the cold too long before you actually need it for then the butter in the crust will get warm and no longer provide a beautiful flakiness to your pie crust.


One of the best parts of this recipe is that warmed apricot or peach jam is gently brushed over the crust and fruit.  The jam provides a lovely sweet flavor that enhances the fruit filling and it gives a beautiful "rustic" color to the galette as it bakes in the oven. That Laurie from Simply Scratch is one smart cookie adding this special touch to her recipe! :-)


Rustic Blueberry Galette
(recipe from Simply Scratch- a beautiful food blog...beautiful!)

Pie Crust Ingredients:

1 1/2 cup AP flour
1 Tbsp sugar
1/2 tsp salt
1 1/2 sticks COLD unsalted butter, cut into pieces
1 egg yolk
3 Tbsp milk (original recipe calls for whole milk - I used 2%)
3 Tbsp peach or apricot preserves, warmed (which I warmed in the microwave in a microwave proof measuring cup for 30 seconds)


Filling Ingredients:
4 heaping cups of fresh blueberries (or you can use 3-4 cups sliced fresh peaches and 1 cup fresh blueberries)
2 heaping Tbsp AP flour
1 Tbsp cornstarch
1/4 cup light brown sugar
1 pinch of salt
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg (optional)


Pie Crust Directions:


1. In a bowl of a food processor add the flour, sugar and salt - mix to combine.


2. Add in cold butter pieces and pulse until small pea size crumbles appear.


3. In a small bowl combine egg yolk and milk.  Pour into food processor and pulse just until combined. 

4. Take dough mixture out of food processor and put onto a piece of parchment paper.  Form dough into a large disk, wrap parchment paper around it and place in refrigerator to chill for at least 30 minutes.


Galette Filling Directions:


1. In a large bowl add fruit, flour, brown sugar, salt, cinnamon and nutmeg (if you choose to use it).  Gently toss all together.


2. Preheat oven to 350 degrees F.  Take your chilled pie crust out of fridge and carefully roll out into a 1/4" thickness of a circle - about 12" in diameter. Transfer rolled out dough onto a cookie sheet.


3. Pour fruit filling into center of pie crust....

....then carefully fold pie crust over fruit, pleating the crust as you go....

4. Warm jam on top of stove or in microwave.  Brush heated jam over all of crust and then drizzle the remaining over fruit filling.  Bake in preheated oven for 50-60 minutes - rotate pan half way through the baking time.  Cool 15 minutes before cutting and serving.

I served my galette just as it was but next time I have promised myself to serve it with fresh sweetened whipped cream or vanilla ice cream.  Yummy!  

Happy Rustic Blueberry Galette Baking!