blueberry bumper crop

Blueberries for Sal via goodreads

So. many. blueberries.

I am not complaining, but our CSA is very generous with those berries of blue. I guess the farm had a surplus this year and that means more for all! It also means I have been finding ways to use them in recipes...muffins- check, pie- check, scones- see below and thank you to twocookscooking!

Blueberry Scones
(Adapted from Smitten Kitchen)
Makes around 15

2 c flour
3 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
5 tbsp butter, chilled
1 c heavy cream
1 c blueberries

Preheat the oven to 425.  Then combine the flour, sugar, baking powder and salt in a bowl.
Slice or break the butter into 1/4″ pieces and combine with the dry ingredients. Use your hands to blend (big chunks of butter are ok).

Add the cream slowly until a more dough-like batter starts to form.  Toss in the blueberries part of the way through adding the cream.  Combine gently.

We don’t have any special implements for scone-making, so we’ve just been scooping out the dough in a 1/4 c measuring cup and then pressing that out on an un-greased cookie sheet.  Bake for 12-15 minutes and enjoy.

lemon goodness

Image: insidethekaganoffkitchen

A great dessert for this time of year is Lemon Bars. If you are looking for something to contribute to a dinner party or brunch- this is it! They  are fairly simple to make and are the ideal combination of sweet and tart....Recipe courtesy of Allrecipes.

Ingredients

1 cup butter, softened 1/2 cup white sugar 2 cups all-purpose flour

4 eggs 1 1/2 cups white sugar 1/4 cup all-purpose flour 2 lemons, juiced

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
3. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
4. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.

arnold palmers

My favorite warm weather drink is an Arnold Palmer, or Half and Half as some call it, and I think this weekend hitting 70 degrees calls for the first batch of the season. The drink is simply a mixture of iced tea and lemonade and you can alter the sweetness to your liking.

This recipe from the Food Network is a good one:

Ingredients

4 English breakfast tea bags
1 tea kettle filled with boiling water
1 cup Simple Syrup*
1 cup lemon juice
1 lemon, zest
2 cups ice cubes

Directions

Tie the tea bags together attach to the handle of a large pitcher. Pour the hot water over the tea bags and into the pitcher. Set aside to steep for 5 minutes.

Lemonade:

To a blender, add the Simple Syrup, lemon juice, lemon zest and ice cubes and pulse to puree. Place the mixture into the freezer until the tea has finished steeping.

Add ice cubes to a large glass and top with the tea. Using an ice cream scoop, scoop the "lemonade" into the glass.
 

*Simple Syrup:
1 cup sugar
1 cup water

Add the sugar and water to a medium saucepan. Bring to a boil and allow to simmer until the sugar has dissolved. Remove from the heat and set aside to cool completely.

Image: eatdrinklove

a really good white pizza

For some time now I have been a fan of the recipes in Real Simple and this one for a White Pizza with Artichokes, Rosemary, and Olives is delicious and so simple. Try it- you will see sauceless pizza in a whole new light!

Recipe and image courtesy of Real Simple.

Ingredients

• 4  tablespoons  olive oil
• all-purpose flour, for the work surface
• 1  pound  pizza dough, at room temperature
• 8  ounces  ricotta
• 8  ounces  marinated artichoke hearts, drained and quartered
• 1/3  cup  pitted green olives, halved
• 1/2  small  red onion, thinly sliced
• 1/2  cup  grated Parmesan (about 2 ounces)
• 1  tablespoon  fresh rosemary leaves
• kosher salt and black pepper
• 4  cups  mixed greens (about 3 ounces)
• 1  tablespoon  fresh lemon juice

Directions

1. Heat oven to 425° F. Brush 2 large baking sheets with 2 tablespoons of the oil. On a lightly floured surface, shape the dough into four 8-inch rounds. Place on the prepared baking sheets.
2. Dividing evenly, top the dough rounds with the ricotta, artichokes, olives, onion, Parmesan, rosemary, and ¼ teaspoon pepper.
3. Bake the pizzas, rotating the baking sheets halfway through, until the crust is golden brown, 18 to 22 minutes.
4. Meanwhile, in a large bowl, toss the greens with the lemon juice, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Serve the pizzas with the salad.

mini egg blondies!

I am one of the legions of people who are obsessed with Cadbury Mini Eggs. It is a little shameful that I can easily polish off the family size bag in the course of a weekend, but they are that good....
Who knew there was a recipe out there that included these delicious treats? But there is- and I am posting it here for my fellow mini egg maniacs.

Cadbury Mini Egg Blondies Recipe- courtesy of Bakeaholic Mama

Ingredients:

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups milk chocolate mini eggs

Directions:

In a medium sizes mixing bowl sift flower, baking soda and salt together.


Melt butter over medium heat. Once melted add to the bowl of your electric mixer. Cream together with sugars.

Add in vanilla and eggs mix until creamy.

Slowly add in flour mixture until it is incorporated.

Fold in Mini Eggs.

Spread batter into a greased 8x8 or 9x9 baking dish. Bake at 325 for about 40 minutes or until a tooth pick is inserted in the center and comes out clean.

Let the bars cool for 30 minutes before slicing.

Image: pastrychefbaking

angel food cake for valentine's day

courtesy of bluekaleroad

I love Angel Food Cake with pink butter cream icing, but a more fancy-schmancy version is an Angel Food Cake with fresh whipped cream frosting and raspberries....either one would great for Valentine's Day dessert!

Recipe courtesy of Honest Cooking

Angel Food Cake {The Good Housekeeping Illustrated Cookbook}

Ingredients

• 1 1/4 cups (163g) powdered sugar
• 1 cup (90g) cake flour
• 1 1/2 cups (355mL) egg whites (roughly 10-12 egg whites), at room temperature
• 1 1/2 tsp (4,7g) cream of tartar
• 1 1/2 tsp (7,4mL) vanilla
• 1/4 tsp (1g) salt
• 1/4 tsp (1mL) almond extract
• 1 cup (192g) sugar
• Whipped Cream Frosting
• 2 cups (473mL) heavy cream
• 1/4 cup (32,5g) powdered sugar
• 1/8 tsp (0,5g) salt
• 1 tsp (5mL) vanilla or almond extract

Instructions

Angel Food Cake {The Good Housekeeping Illustrated Cookbook}

1. Stir the powdered sugar and cake flour together in a bowl and set it aside.
2. Beat the egg whites, cream of tartar, vanilla, salt and almond extract at high speed until well mixed.
3. Continue beating the mixture and add the sugar, 2 Tbsp (24g) at a time, just until the sugar dissolves and the egg whites form stiff peaks.
4. Do not scrape the bowl while you beat the batter.
5. Fold in the cake flour mixture, 1/4 a time, using a rubber spatula, just until the flour disappears.
6. Pour the batter into an ungreased 10-inch (25,4cm) tube pan.
7. Cut through the batter with the spatula to break any air bubbles.
8. Bake the cake for 30 minutes or until the top of the cake springs back to the touch. Any cracks on the surface should look dry.
9. Invert the cake pan onto a funnel and let it cool completely.
10. Loosen the cake from the pan with a spatula and place it on a plate.

Whipped Cream Frosting

1. Beat the cream, sugar and salt at medium speed until stiff peaks form.
2. Fold in the vanilla or almond extract.
3. If a creamy whipped cream filling is desired, slice the cake in half using a serrated knife.
4. Spread a thin layer of whipped cream frosting in between the layers.
5. Then frost the outside of the angel food cake and using the spatula pull the frosting into attractive peaks.
6. Keep the frosting and the frosted desserts in the refrigerator until you are ready to serve them.
7. Slice the cake with a serrated knife so that the cake doesn’t compress while being cut.

Perfect Pound Cake

Photo by Lindsey Turner (Flickr: berries and pound cake), via Wikimedia Commons

It's never too early to start planning for March 4, National Pound Cake Day. As a southerner, National Pound Cake Day lives in my heart all year round. My mom's pound cake recipe (see below) always garners praise and is a fail-safe addition to any gathering. I say "fail-safe," but that's assuming you go to the extra effort of springing for cake flour and sifting it (and if you don't have a sifter, you can get one for about $10 at most home supply stores).

Pound cake is versatile--any of the additions below will create a nice variation while preserving what's best about pound cake: its simplicity.  After all, pound cake got its name because of its very basic recipe of one pound each of flour, butter, sugar, and eggs.

Save the ganache for another day, my friends--pound cake will allow you to impress and have time for other things (like, say, watching TV).

Recipe for Perfect Pound Cake
1 cup of butter (2 sticks)
1 cup of shortening
3 cups sugar
6 eggs
4 cups of cake flour (sift then measure)
1/4 tsp salt
1 tsp baking powder
1 cup milk 
2 tsp almond extract (or sub in one of the extracts below)

Preheat oven to 300 degrees. Grease and flour a bundt pan. Set aside. In a large bowl, cream the butter and shortening until well-blended. Add sugar slowly until fluffy. Add eggs, one at a time, beating well after each addition.

In a medium bowl, add salt and baking powder to the flour. Combine milk and extract in a measuring cup. With mixer on low speed, add the flour mixture, alternately with the milk, to the butter mixture. Begin and end with flour. Pour batter into the pan. Bake for 90 minutes or until a knife inserted in the cake comes out clean. Cool the cake and dust with powdered sugar. Serves 12 to 16.

Optional additions (I'd just choose one)
1 tsp orange extract & 1 tsp vanilla extract
1 tsp lemon extract & 1 tsp vanilla extract
2 tsp almond extract
2 tsp vanilla extract
1 cup cranberries
1 cup currants or raisins

Shapes
Bundt pan
Loaf pan
Fancy molded cake pan (this is a nice, substantial cake that can hold its shape)

 

Sweetheart Rose Cake Pan

According to our friends at Wikipedia, pound cake is traditional across many cultures. In Mexico, raisins or walnuts are added. Wine is added to Colombian cakes. In the UK, they call it sponge cake. In France, quatre-quarts (four-fourths), alluding to the ingredient list. I think this means that National Pound Cake Day is limiting its sights...this is a cake for the whole world to enjoy.

dark chocolate chip macadamia nut cookies

Image:  runningtothekitchen

I needed a baked good birthday gift for my brother-in-law. Even though I had never tried these before, I gambled....so glad that I did!

Recipe courtesy of Allrecipes.com

Ingredients:

1/2 cup butter, softened 1/3 cup packed dark brown sugar 1/3 cup white sugar 1 egg 1 teaspoon vanilla extract

1 1/8 cups sifted all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup macadamia nuts, chopped 1 1/4 cups semisweet or dark chocolate chips

Directions:

1.	Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 large cookie sheets with vegetable shortening.
2.	Cream the butter and sugars together in a large bowl. Beat in the egg and vanilla extract until well blended. Sift together the flour, baking soda, and salt; gradually blend into the batter. Stir in the chopped macadamia nuts and chocolate chips. Drop by rounded teaspoonfuls onto the cookie sheets, about 2 inches apart.
3.	Bake in preheated oven for 10 to 12 minutes, or until the cookies are golden brown. Remove from the oven, and transfer the cookies to cooling racks.

old reliable

For every cookie swap I have ever been to, I make the Baker's Chocolate Sugar Cookies (although this year I plan to try something new...) and they are always much loved. It is a simple recipe to make in large batches and I have never heard any complaints. I mean this is something made of primarily sugar and chocolate, so really how could there be discontent?
If you have to bring a baked good somewhere this holiday season.....

Ingredients

2 cups flour

1 tsp. baking soda

1/4 tsp. salt

4 squares BAKER'S Unsweetened Chocolate

1 cup butter or margarine

1-1/2 cups sugar, divided

1 egg

1 tsp. vanilla

Directions

MIX flour, baking soda and salt; set aside. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add 1 cup sugar, egg and vanilla; mix well. Stir in flour mixture until well blended. Refrigerate 15 min. or until dough is easy to handle.
HEAT oven to 375°F. Shape dough into 1-inch balls; roll in remaining sugar. Place, 2 inches apart, on baking sheets.
BAKE 8 to 10 min. or until centers are set. Cool on baking sheets 1 min. Remove to wire racks; cool completely.

Image: huffingtonpost
Recipe: Kraft Recipes

best pumpkin bread ever

 Image: streaminggourmet, Recipe: allrecipes

It is a bold claim, but I stand by the Downeast Maine Pumpkin Bread recipe as the best. It makes the perfect bread and the recipe, as given, is for three 7 x 3 loaves- so one for now, one to freeze and one to give!
Ingredients:

1 (15 ounce) can pumpkin puree 4 eggs 1 cup vegetable oil 2/3 cup water 3 cups white sugar 3 1/2 cups all-purpose flour

2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/4 teaspoon ground ginger

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

popcorn balls

Popcorn balls are part of the Halloween season around here. I usually make them a couple of times - once plain and once with the addition of  kids' choice of treat (usually Halloween m&ms). I noticed there is a variety of ways to make them , but I stick to the old Martha Stewart recipe - sweet and reliable!

Ingredients

• 1/4 cup (1/2 stick) unsalted butter, plus more for buttering hands
• 1 package miniature marshmallows (10 ounces)
• 1/4 cup light brown sugar, firmly packed
• 3 quarts popped popcorn
• 1 cup dried cranberries, or English toffee bits, optional (this is where my kids choose m&ms)

Directions

1. Melt butter in a large heavy pot over low heat. Add marshmallows and brown sugar and stir until melted. Remove from heat.
2. Pour popcorn and cranberries, or English toffee bits if using, into pot; toss well. With buttered hands, shape into 2 1/2-inch balls. Set on parchment lined baking sheet to dry slightly.

Image:readyseteat

Rosemary Loves Lavender

I attended the wedding of two enthusiastic home cooks last weekend in southern Vermont. The ceremony took place at an apple orchard; the reception was in the apple packing barn. It was beautiful. Their wedding motif was rosemary and lavender, which beats any of the themes suggested in the dozens of bridal magazines I read before my own wedding (Skiing? Disney? Debauchery?). Rosemary and lavender were used as colors for the bridal party and table decorations and an image of them adorned the couple's invitation. But I was most excited about the use of real herbs. The center pieces were lovely smelling potted herbs and sprigs of lavender were placed at every napkin.

But the very best use of the herbs were the cocktails. Named after the bride and groom, each was infused with a simple syrup flavored with lavender (hers) or rosemary (his). Both drinks were spins on a Tom Collins, with a base of fresh lemon juice, gin, and club soda. The bride's drink also contained lavender simple syrup and honey (making it a little like a Bees' Knees) and the groom's had rosemary simple syrup.

Recipe for a Tom Collins

Recipe for lavender-infused simple syrup (I think you could just substitute rosemary in place of the lavender).

Here are more nice things to be done with lavender and rosemary, whether or not you're altar-bound:

Honey lavender ice cream

Rosemary cake from ecosalon.com

Lavender cupcakes. Recipe here.

For favors?

Buy at http://www.thelabelman.com/

Buy at http://www.woa-garden.com/

Lavender confetti for a well-scented farewell!

Tiny Potatoes

It is a truth universally acknowledged that the tinier something is, the more adorable it is perceived to be. See: babies, human; babies, animals; and vegetables, tiny potatoes. As seen in the photo above, tiny potatoes are delicious roasted in olive oil, salt, and mixed herbs (I cooked them for about 50 minutes at 375 degrees). I found mine at Whole Foods.

A few pieces on the Dakota Fanning of summer vegetables here, here, and here. I’m most excited about the last one, which uses lemon.

Serving an entire meal of baby vegetables as part of an elaborately staged hint to tell your husband you’re expecting, a la Rebecca in Full House is optional.

salt water taffy

 

If you spend any time near the beach, you have probably had salt water taffy. It seems it is the one must have item in every beach town souvenir shop. No matter how much I try to avoid it, I probably end up eating dozens of flavors of taffy by summer's end!

Having eaten so much of it, I know it is all mostly sugar, but I was still curious about how the taffy is made. Might be a fun project to try with older kids....

 Ingredients

• 1 cup sugar
• 2 tablespoons cornstarch
• 3/4 cup light corn syrup
• 1/2 cup water
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1 teaspoon flavoring (your choice)
• a couple of drops of food coloring (your choice)

Instructions

1. Mix sugar and cornstarch in 1-1/2 quart saucepan.
   
2. Stir in corn syrup, water, butter and salt. Cook over medium heat, stirring constantly, until mixture boils and sugar is completely dissolved. Continue cooking then, without stirring, until candy thermometer reaches 260 degrees or between firm and hard ball candy stage (mixture will form a flexible ball when drizzled in cold water).
   
3. After boiling has ceased, stir in flavoring and coloring.
   
4. Pour onto lightly greased pan. Let stand until cool enough to handle.
   
5. Pull the taffy with greased hands. Cut into 1-inch pieces and wrap the candy pieces in waxed paper.

Recipe: recipelion  , Image: troyerscountrymarket

summer float

When I was little there was an A&W in the town over that actually had waitresses on skates who would wheel the trays of hot dogs, onion rings, and root beer floats right up to the station wagon window....I wish there was a spot like that around now for a summer night out with the kids. While I miss those perfect onion rings and have never found any better, I can make a mean root beer float (first "recipe" I ever mastered :) ).
This is the simplest, one step recipe for summer refreshment!

Ingredients

• 1 pint Vanilla Ice Cream, or prepared
• 32 ounces root beer

Directions

1. Scoop 1/2 cup ice cream into each of four tall glasses. Add enough root beer to fill each glass. Serve each with a long iced-tea spoon and straw.

 Image: mccormick.com, recipe: marthastewart.com

grilled peaches

Thank you to Martha Stewart for the easiest grilled peaches recipe ever....

• 4 peaches
• 2 tablespoons melted unsalted butter 

1. Heat grill to Medium-low.
2. Halve and pit peaches; brush both sides with butter.
3. Place peaches on grill; cover grill, and cook until charred and softened, 4 to 5 minutes per side.

If you want your peaches to look like the photo, simply whip up a batch of this whipped cream and snag some mint sprigs.
p.s.  I love them with a side of vanilla ice cream!

Image: hidethecheese.com

ice cream cone cakes

Just over a week until the last day of school and I let my kindergartner choose the what the big treat would be to mark the day.....vanilla cupcake ice cream cones it is - this recipe could not be easier.
I remember these from classroom birthday celebrations....I used to love the ones where the cupcake was baked separately and placed into the cone- then you would find m&ms or gummi bears at the bottom of the cone for a surprise!

Image: emmalinebride

strawberry lemonade

There are some pretty delicious fresh strawberries available right now and I have been bookmarking all sorts of recipes. With the predicted temperature around 80 degrees for both Saturday and Sunday, I think a batch of Emeril's strawberry lemonade is a must!

Ingredients

• 2 cups water
• 1 cup sugar
• 1 tablespoon grated lemon peel
• 1 cup fresh lemon juice
• 1 pint fresh strawberries, hulled and halved
• 2 cups cold sparkling water or club soda
• Ice
• Mint sprigs, garnish
• Whole strawberries, garnish

Directions

In a medium saucepan, bring the water and sugar to a boil. Reduce the heat and simmer, stirring occasionally, until the sugar dissolves. Add the lemon peel and lemon juice, stir, and remove from the heat. Let cool completely, then strain into a clean pitcher.

In a blender, puree the pint of strawberries and add to the pitcher with the lemon juice. Stir well to combine and refrigerate until well chilled.
Add the sparkling water and stir well. Pour over glasses filled with ice and serve, garnished with mint and strawberries.

Image: mamaloli , Recipe: Food Network

Beet, Goat Cheese and Arugula Pizza

When I worked in Boston there was a spot I loved to go to for their roasted beet, goat cheese and arugula pizza. Strangely enough, I never tried to make that lunch at home.....until now. I came across Julip Made's recipe and now I have beets on my market list for this week. I think I may attempt a citrus dressing to go with the pizza, but otherwise her recipe is perfect!

Image: julipmade

S'MEEEPS

I am the caboose on the S'meeps train, because I'm told they have been around for awhile, but I had never seen them before yesterday. I am on board now though and spreading the word. We have lots of little cousins joining us this week for a holiday visit and I think we will be making these for dessert one night!

S'meeps via serious eats
Ingredients

4 Peeps (1 package)
4 graham crackers, separated into 8 halves
Four 1-ounce squares semisweet or dark chocolate (depending on preference)

Procedure

1. Preheat the oven or toaster oven to 350°F.

2. Place a 1-ounce square of chocolate on 4 of the graham cracker halves. Top each chocolate with a Peep. Say your goodbyes.

3. Put your Peep sacrifice laden graham crackers on an aluminum foil covered tray and pop them in the oven for 2 to 3 minutes. Watch them carefully as toasting Peeps can turn into burn victims beyond repair in the blink of an eye. Vigilance!

4. Once the Peeps are toasted to your liking, take them out of the oven and squish them with a graham cracker half. Feast.

Image: Poppytalk