(SRC) Raspberry Almond Coffee Cake

Happy Monday!  It's always nice to start off the week on a happy note.  It sets the mood for the rest of the week I believe.  Setting the mood for the week on a delicious note is not a bad idea either.  And I've got just the treat for you - Raspberry Almond Coffee Cake.  A delicious cake layered not once but twice with a surprise sweetness and then topped off with an almond crumble. There is a cinnamon sugar layer and then a layer of precious raspberries in this coffee cake making it extra special. 

Speaking of extra special, the blog I discovered this recipe on is more than extra special - it's SUPER DUPER extra special!! I found this recipe on Inquiring Chef - my assignment for the Secret Recipe Club this month.  What an absolute gem Jess is from Inquiring Chef!  Jess lives in Bangkok, Thailand (YES, Bangkok, Thailand) with her hubby and twin baby girls.  She whips up gorgeous, gorgeous dishes and sweets that make your heart pitter patter and your mouth drool.  She writes her posts with simplicity yet with details that bring you right into her world.  And best of all she allows you to follow the growth of her beautiful, beautiful girls Molly and Clara.  In fact she updates their pictures and developmental progress every month.  I am on the edge of my seat for their 1 year old update coming up at the end of this month.  Please make sure you check out Inquiring Chef not only for Jess' cutie pie girls but also for all her fantastic recipes.  Jess' blog is not to be missed. 

 The next time you are looking for delicate yet delicious cake to serve for brunch, a snack or simply as a dessert please don't hesitate to whip up this very cake.  It can be made in a 9" spring form pan (as both Jess and I did) or you can use a 9x13 pan.  Either size pan would be just fine.  And for the raspberry layer, fresh or frozen berries can be used.  I actually used a combo of both as I didn't have enough fresh to fully cover the batter as I wanted to do and it came out just fine.  I would also like to point out that this cake is really not overly sweet as often cakes can be.  Only 3/4 of a cup of granulated sugar is used in the batter.  The almond topping also call for sugar which gives a perfect pairing with the "not too sweet" cake.

With a lovely cake recipe in hand and the promise of Spring to arrive soon I wish you all a fantastic and fabulous week ahead of you! May it be a happy, successful and easy week each and every one of you. :-)

Raspberry Almond Coffee Cake 
   (recipe from the lovely food blog, Inquiring Chef)

Topping Ingredients - 
1 cup all purpose flour
3/4 cup brown sugar, packed
1/2 tsp kosher salt
1/2 tsp cinnamon (my addition) 
1/2 cup silvered or sliced almonds
6 TBSP cold unsalted butter, cut into 1/4" cubes

Cake Ingredients - 
1 1/2 cup all purpose flour
1 TBSP cornmeal
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt 
3/4 cup granulated sugar + 3 TBSP sugar, divided 
6 TBSP unsalted butter, at room temperature 
2 large eggs
1/2 tsp vanilla extract
1 cup buttermilk
2 cups raspberries, fresh or frozen 
1 TBSP cinnamon 

Directions - 

Make topping mixture by whisking together the flour, brown sugar, salt and cinnamon until well combined.  Add in cold butter cubes and mix into dry ingredients with your fingers or pastry cutter.  Butter should be incorporated into the dry ingredients until large crumbs form.  Refrigerate topping mixture until ready to use.

Preheat oven to 350 degrees F.  Grease a 9" spring form pan and set aside.  Make the cake batter by using a medium bowl to combine flour, cornmeal, baking powder, baking soda and salt.  Set dry ingredients aside.  Beat butter and 3/4 cup sugar in a large mixing bowl.  Add in eggs one at a time - beat well with each addition. Add in vanilla extract too. 

 Add in dry ingredients to the wet mixture in 3 separate additions - alternating with the buttermilk - starting and ending with the dry ingredients. Once all has been mixed well together pour 1/2 of batter into prepared pan. 

Combine 1 TBSP cinnamon and 3 TBSP sugar in a small bowl.  Sprinkle evenly over 1/2 of cake batter layer.  Spoon remaining batter over cinnamon & sugar layer.  Carefully spread with the back of a spoon or an off set knife if need be.  Sprinkle raspberries over this layer and then the topping mixture.  Bake for 55-60 minutes or until cake is golden brown and toothpick inserted into the center comes out clean.  

Cool cake, slice and enjoy! 

Jess has stated that this cake is great as a "make ahead" cake as it only gets better each day.  Store in an air-tight container at room temp for best results. 

 Happy Raspberry Almond Coffee Cake 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

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!

 

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 :-)

DEEP Dish Cookie Pizza

Pizza is so good.  In our house we have it at least once a week...sometimes twice in a good week. So yes, I have special place in my heart (or should I say tummy?) for pizza.  And as you all know very well by now I have a very special place in my soul for sweet baked treats.  Combine the two together and you have a SWEET pizza pie....HEAVEN.  A DEEP Dish Cookie Pizza - there is nothing wrong with that!  Yup, a lovely sugar cookie crust which is topped with a sweetened cream cheese frosting and fresh colorful fruit for the very top = a cookie pizza.

Not only does this recipe feed a crowd but it is a dessert that is fun.  Kiddos LOVE it and so do the grown-ups. A crowd pleaser of a dessert! :-)

DEEP Dish Cookie Pizza

(recipe from the Pioneer Woman - I am waiting on pins and needles for her NEW cookbook to show up on my front door!! Can't wait!!)

Ingredients:

1 1/2 cups shortening (butter can be substituted...which is what I used - unsalted)

1 1/2 cups sugar

1 tsp orange zest

1 tsp vanilla extract

2 eggs

8 tsp whole milk (I used 2%)

4 cups flour

3 tsp baking powder

1/2 tsp salt

*2 jars (13 oz. each) marshmallow creme (I only used 1 jar)

*2 packages (8 oz each) cream cheese - at room temperature (I only used 1 package)

A variety of FRESH fruit of your choice - berries, kiwi, pears, peaches, bananas

Directions:

1. Cream together shortening (or butter) with sugar, orange zest, and vanilla extract for a couple of minutes until mixture is light and fluffy.   Add in eggs and beat again until light and fluffy.  Add in milk and mix.

2. Sift together dry ingredients - flour, baking powder and salt. Add to the creamed mixture. 

3. Remove cookie dough from bowl and slightly flatten between two sheets of waxed paper.  Refrigerate for 1 hour or freeze for 20 minutes.

4. Press dough into cookie sheet that has a 2" deep rim. Or you can divide dough into 2 pieces and roll out into large circles and place in a pizza pan (I used one cookie sheet).

5. Bake for 12-15 minutes until cookie dough is cooked and is lightly browned but not overly crisp.  Remove from oven and cool completely.

6. Make frosting while cookie sheet cools. *Combine marshmallow creme and softened cream cheese - beat until light and fluffy. I only used 1 jar of marshmallow creme and 1 package of cream cheese for my frosting - which gave me plenty to cover my cookie crust with some left over.

7. Spread frosting over cookie crust and then generously decorate with sliced fruit of your choice.  Slice into wedges or squares.

Enjoy!

Happy DEEP Dish Cookie Pizza Baking!

FRESH Raspberry Crumb Bars

It has been two years since I started this blog.  It really is simply amazing how fast two years has gone by.  Within these past two years I have grown to love, respect and appreciate greatly the world of blogging - especially food blogging.  The talent, creativity and passion that is put into food blogging is immense.  When I am not updating my own blog (which unfortunately recently has decreased a great deal for me since I have gone back to work full time) I am enjoying discovering other blogs that are devoted to food.  And it has been through my involvement of the Secret Recipe Club that I have been introduced to countless other food blogs that leave me in awe and amazement of all the work, devotion and deliciousness that exists in food blog land. 

This month my blog assignment from the Secret Recipe Club was a lovely blog by the name of Lemon Drop.  Isn't that name just adorable!?! I love it! And what a fun blog Linda, the owner of Lemon Drop has created.  It is packed with fresh and delicious recipes all which have been paired with wonderful pictures that leave your mouth watering.  And for those of you that are searching for gluten-free recipes this is the place for you.  Lemon Drop has countless gluten-free recipes that are sure to catch your eye....and your palate.

The recipe I choose to make from Lemon Drop is called,  FRESH Raspberry Crumb Bars (which are not gluten-free).  Man,  oh man are these bars GOOD!!! What a treasure of a recipe!!!  Four words come to mind when I think of these bars; SIMPLE, EASY, DELICIOUS and VERSATILE.  In a nut shell they are super delicious, easy to make, the ingredients are nothing fancy and the recipe allows for flavor changes or substitutions if so desired.  I highly, highly recommend that you make this recipe for yourself especially if you are a berry lover.   The raspberries in these bars are show cased perfectly along side the tender crumbs of the crust and topping.  Instead of using chopped walnuts as the original recipe asked for I used silvered almonds.  Yum.  Raspberries and almonds are just made for one another in my book.

FRESH Raspberry Crumb Bars

(recipe slightly altered from Lemon Drop)

Ingredients:

2 1/4 cup flour

1 cup sugar

1 cup butter, at room temperature

1 egg

1 tsp almond extract (this was my addition)

1 heaping cup chopped nuts (walnuts, almonds or pecans are a great choices)

1 cup fresh raspberries (I used 1/2 cup fresh and 1/2 cup frozen without any problem)

3/4 cup seedless raspberry jam

Directions:

1. Preheat oven to 350 degrees F. Line an 8x8 pan with parchment paper so that 2" are above the top of the pan.

2. Cream together butter and sugar.  Add in flour and then egg followed by almond extract.  Add in nuts of your choice by stirring quickly but gently just to incorporate into the batter. Set aside.

3. In a medium bowl add in raspberry jam and stir to loosen then add in raspberries and stir just to coat with jam.

4. Press 1/2 of the batter into bottom of prepared pan to create the crust of the bars. Dollop berry/jam mixture over crust....this is where a little helper comes in handy...

....and then take remaining batter and break pieces all over berry/jam layer as this will be the "crumble" of the bars....

5. Pop into oven and bake for 40-45 minutes or until top is lightly browned.  Cool completely before cutting and serving.

Enjoy with yummy happiness!  And a HUGE thank you to Linda from Lemon Drop for sharing such a wonderful recipe!  I am delighted to have discovered your blog and this recipe.

Happy FRESH Raspberry Crumble Bar Baking!



Buttermilk Berry Muffins

Lately I have been dreaming I warmer days.  Days filled with beautiful sunshine hot enough to make us yearn for cool waters to play and swim in. Berry picking is another activity that I identify with warm and sunny days.  Unfortunately right now here in Southern NH warm weather is far far away....well at least another 3 months away I should say.  So in the meantime I have chosen to bake with berries.  If I don't look outside (at the snow and ice) and just stay cozy in my kitchen (with my berries) warm weather is possible in my world.

I love how this recipe provided such yummy muffins.  The texture was soft and almost cake like - many thanks to the buttermilk. The flavor of the berries along with the lemon zest gave off a delicious sweetness with just a touch of tartness from the lemon.  The original recipe only called for blueberries but because I had some lovely raspberries frozen from last summers picking I decided to add those in too.....thus the "berry" muffins. 

I consider buttermilk the magic of all recipes when part of the ingredient list as it adds such a perfect taste and texture to the recipe.  Please don't let buttermilk intimidate you as it is made so easily with milk and a splash of lemon juice.  Let those two characters sit together for a couple of minutes unstirred and viola you have buttermilk!

Buttermilk Berry Muffins

(recipe recipe slightly adapted from Warmth in the North)

Ingredients:

1/2 cup unsalted butter - at room temp

1 1/4 cup sugar

1 Tbsp lemon zest

1/2 tsp salt

2 eggs - at room temp

2 cups flour - divided

2 tsp baking powder

1/2 cup buttermilk

1 heaping cup blueberries (fresh or frozen)

1 heaping cup raspberries (fresh or frozen)

2 Tbsp sugar - for dusting

Directions:

1. Preheat oven to 375 degrees F. Line muffin tins with paper liners.  I used regular size muffin tins but will make jumbo muffins next time I make this recipe.

2. In a large bowl cream together butter, sugar, lemon zest and salt until light and fluffy.  Add in eggs one at at time. 

3. In a medium bowl combine 1 3/4 cup flour and baking powder.  Add to butter mixture alternately with the buttermilk.  Mix all together just until incorporated. 

4. Toss berries with remaining 1/4 cup flour in a medium bowl and then gently fold into batter.  Scoop batter into prepared muffin tins. 

5. Bake for 20-25 minutes or until golden brown.  Cool and serve.

Enjoy!

Dreaming of warm weather! :-)

Happy Buttermilk Berry Muffin Baking!



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!