Showing posts with label blueberries. Show all posts
Showing posts with label blueberries. Show all posts

Wednesday, July 2, 2014

Panna Cotta w/ a Blueberry Compote/#foodieextravaganza

Welcome to the Foodie Extravaganza!  
We are a group of bloggers who love to blog about food!  And each month we all incorporate one main ingredient into a recipe.  This month the ingredient is blueberries.  We hope you all enjoy our delicious blueberry foods this month and come see what next month's new ingredient is.  If you would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza.
We would love to have you!


It's time for blueberries, which for me, means Panna Cotta topped with a Blueberry Compote! I love blueberries and don't you think they are the perfect summertime fruit? Panna Cotta is easy to make, and the blueberry compote is just as easy. Plus, I used Truvia instead of sugar for fewer calories. The best part is that they have to be made ahead of time, so it is the perfect dessert!
 Panna Cotta w/ a Blueberry Compote

Tuesday, April 24, 2012

Blueberry Bars are now Blueberry Crumbs!

I went shopping to get some granola. Or maybe just to see what was available. I'm not sure. I wanted to make some homemade granola bars to send to my son at school. But I saw this box of Organic Cascadian Farm French Vanilla Almond Granola and it had this great sounding recipe on the back.  There was even a picture for this recipe called Vanilla Almond Blueberry Bars. So I brought it home and I couldn't wait to try this out. They turned out delicious, but not so pretty. :(

Blueberry Crumbs
1 Egg White
1/2 cup Butter, softened
1/4 cup Brown Sugar
1/2 teaspoon Almond Extract
1 1/4 cup Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 1/2 cups French Vanilla Almond Granola
8 oz Frozen Blueberries
1/4 cup Sugar

Heat oven to 375 degrees.
Grease an 8" square pan.
Beat your egg white, butter, brown sugar, and almond extract
in a bowl until creamy.
Mix the baking soda, baking powder, and flour together,
and then mix it into the wet mixture.
Stir the granola by hand.
It should look like this.
Take 2/3 of the mix and spread it into the bottom of your pan.
I used this Dollar Store spatula to flatten the mix in the pan.
I thought it was pretty handy for $1!! The perfect size to fit in
the pan. 
In a separate bowl, mix the blueberries and the sugar.
Pour the blueberries over the dough.
Here's where I think I made my big error. I didn't think
there were enough berries, so I added a 1/2 cup more.
Sprinkle the rest of the dough over the blueberries.
Bake for 25-30 minutes.
Let cool completely on cooling rack.
I let them cool for 45 minutes.
When I went to cut these bars, they started to fall apart.
So, I put them in the refrigerator for about an hour.
When I took them out and started to cut them, they fell apart again.
That's when I decided that they would have to be
blueberry crumbs instead of blueberry bars.

They were actually delicious as crumbs. I think the extra blueberries
may have added additional juices that the bottom crust just could not handle.

Next time I will not go hog wild on the blueberries~even though they are sooo good!

Thanks for joining me!

The Freshman Cook is having a great time at the following parties:
What's New Wednesday

Saturday, April 7, 2012

Blueberry Muffins w/ Lemon Sugar Topping~Crazy Cooking Challenge

My favorite thing about the Crazy Cooking Challenge is the hunt! Every month we are given a food which we are to find a recipe for, on a blog somewhere on the world wide web, make the food, and then blog about it! It is such fun!! This month the food we were to find a recipe for is one of my favorites, Blueberry Muffins! I found the perfect Blueberry Muffin recipe on a blog called Tracey's Culinary Adventures Blog. Tracey had several Blueberry Muffin recipes posted on her blog,and I had a difficult time deciding which one to go with, but the recipe I picked stood out to me because I love the sweet and tart topping that goes on top of the muffins. Stop by Tracey's blog and check out her posts. She has a Lasagna Roll recipe that is definitely calling my name, along with a Milk and Cookie Smoothie that looks incredible, as I am a lover of all things smoothie, and a recipe for Boston Cream Whoopie Pies that has gone to the top of my "must bake next" list. So, may I present, the best Blueberry Muffins I have ever had!

Blueberry Muffins w/ Lemon Sugar Topping
 Lemon-Sugar Topping
1/3 cup sugar (2 1/3 oz)
1 1/2 teaspoons lemon zest (about 1 lemon)

Muffins
2 cups (about 10 oz) frozen blueberries
1 1/8 cups sugar (8 oz) plus 1 teaspoon
2 1/2 cups (12 1/2 oz) all-purpose flour
2 1/2 teaspoons baking powder
Pinch salt
2 large eggs, at room temperature
4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
1/4 cup vegetable oil
1 cup buttermilk
1 1/2 teaspoons vanilla extract

Make your topping by mixing the sugar
and the lemon zest together by rubbing them 
together with your fingertips until fragrant.
Set aside for a few minutes. 
Place your oven rack in the top third of the oven.
Preheat your oven to 425 degrees.
Place 1 cup of blueberries and 1 teaspoon of sugar in a saucepan.
Bring to a simmer over medium heat, mashing the berries,
and stirring. Let the berries continue to cook until the berries begin
to take on a jam like consistency. The volume should be reduced
to about 1/4 cup. Transfer to a bowl, and let cool at room temp.
Whisk your flour, baking powder, and salt together.
In a separate bowl, whisk the remaining 1 1/8 cups sugar,
and the eggs together. Whisk in the butter and oil until combined.
Add the buttermilk and vanilla.
Add the remaining blueberries to the flour mixture.
Toss the blueberries in the flour.
Fold the dry ingredients into the wet ingredients~just
until moistened. The batter should be lumpy. Be careful 
to not over mix.
Add batter to each muffin tin. The tins should be sprayed
with pan spray before adding the batter. 
Then place a teaspoon of the jam that you made earlier
on top of each muffin batter. 
Use a skewer to swirl the jam into the batter.
Sprinkle each muffin with the sugar lemon mixture.
Bake the muffins until the tops are golden and they
spring back when gently pressed, about 17-19 minutes.
Let cool for 5 minutes before you remove the muffins from the pan.
 Enjoy!

Thanks Tracey for a wonderful recipe!


Photobucket

Wednesday, August 10, 2011

Very Berry Parfait

Our salad this week is a Very Berry Parfait. These are great for picnics, for parties, or for a quick snack. They can be made a few hours ahead of time, and refrigerated. To take on a picnic, or to transport anywhere, cover the top with plastic and use a rubber band to hold it on. Oh, and they taste great!


 Very Berry Parfaits
Oatmeal Raisin Granola
Strawberries
Blueberries
Raspberries
Vanilla Cherry Yogurt
I used 8 ounce plastic cups to construct the parfaits.
Place granola in the bottom of each.
Add a scoop of yogurt on top of the granola.
Add a layer of raspberries.
Add a layer of yogurt and then a layer of blueberries.
Add a layer of granola.
Add more yogurt.
Add a layer of strawberries.
Top the strawberries with some granola.
Add another layer of yogurt, then add 2 pieces of each 
berry as a topper.
Enjoy!


Thanks for joining me today for this weeks salad!

Tomorrow we will be cooking a Turkey Breast, so we
can make fresh Turkey Breast Sandwiches for our picnic.

I hope you will join me!