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Baked Oatmeal

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BakedOatmealR

I just realized this is my third ‘breakfast’ post in a row.  Seems I am on a breakfast kick lately.  I think there is something so comforting about having a hearty and warming breakfast on a cold, winter day.  Especially if it is snowing outside!

This baked oatmeal has become my absolute favorite way to prepare and eat oatmeal.  It is so easy to put together (no standing over a stove stirring!) and it tastes absolutely delicious.  I love how creamy it is and how the bananas sort of melt into the oats and give such a wonderful sweetness.  A natural sweetness. Aside from some maple syrup, there is no sugar added to this dish.  It is healthy and filling.

This recipe is husband and toddler approved!  My two year old always wants to eat this right out of my bowl.  After I realized how much she likes it, I now leave out the chopped walnuts, either omitting them completely (it still tastes great!) or toasting them separately and just sprinkling some over my own serving. (She is  not eating nuts yet). Sometimes instead of adding walnuts I will sprinkle wheat germ over the top of the dish before I bake it, as I did in this photo above.  Also, once each serving is put in the bowl I like to drizzle some extra maple syrup on top for a little indulgence.

The dish I use to bake this in (above) is small, about 7 inches square.  It is the perfect size for two people. I have doubled this recipe and used a larger baking dish so we could try having some leftovers and of course doubling the recipe just doubles the goodness.  However, I prefer this freshly baked.  The leftovers are fine (just add some water or milk and heat in the microwave) but not quite as amazing as eaten hot out of the oven.

To all you New Yorkers out there – I hear we are supposed to get a good amount of snow tomorrow. So, bake yourself some oatmeal and enjoy the beauty of the snow!

Here’s what you will need to serve 2 people…

Recipe

1 cup oats  (I use Scottish Style Porridge Oats)

1 cup blueberries

1 large banana, sliced thin

1 tsp cinnamon

1/4 tsp nutmeg

pinch of salt

1 tbsp pure maple syrup

1/3 cup of milk

handful of walnuts, chopped

wheat germ (optional)

flaxseed (optional)

maple syrup (for serving, optional)

Method

Preheat the oven to 375 degrees.

Place the oats in a medium bowl and add very hot water, just enough to cover the oats.  Allow to sit for 5-10 minutes.  The oats will absorb most of the water.

To the bowl of oats add the cinnamon, nutmeg, salt, milk, maple syrup, bananas and blueberries (flaxseed if you are adding it).  I like to hold back a few blueberries and banana slices and place on top.  Sprinkle the walnuts over the top.

Lightly butter the bottom of a small baking dish (about 7 inches square) and put the oat mixture into the baking dish, smoothing the top and distributing the ingredients evenly.  Add the remaining blueberries and bananas on top.

Bake for approximately 20-25 minutes until the edges are bubbling.

Recipe adapted from various sources.

Baked Oatmeal
 
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Ingredients
  • 1 cup oats (I use Scottish Style Porridge Oats)
  • 1 cup blueberries
  • 1 large banana, sliced thin
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • pinch of salt
  • 1 tbsp pure maple syrup
  • ⅓ cup of milk
  • handful of walnuts, chopped
  • wheat germ (optional)
  • flaxseed (optional)
  • maple syrup (for serving, optional)
Method
  1. Preheat the oven to 375 degrees.
  2. Place the oats in a medium bowl and add very hot water, just enough to cover the oats. Allow to sit for 5-10 minutes. The oats will absorb most of the water.
  3. To the bowl of oats add the cinnamon, nutmeg, salt, milk, maple syrup, bananas and blueberries (flaxseed if you are adding it). I like to hold back a few blueberries and banana slices and place on top. Sprinkle the walnuts over the top.
  4. Lightly butter the bottom of a small baking dish (about 7 inches square) and put the oat mixture into the baking dish, smoothing the top and distributing the ingredients evenly. Add the remaining blueberries and bananas on top.
  5. Bake for approximately 20-25 minutes until the edges are bubbling.

Skillet Apple Pancake

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ApplePancakeR

I am finally back to trying some new recipes and blogging about them.  It turns out that moving, with a toddler around, is a tremendous undertaking.  We are finally somewhat settled and getting into a ‘new normal’.

A few weeks ago we went apple picking and came home with a big bag of delicious Jonagold apples.  My favorite apple is the Honeycrisp and was disappointed when I discovered they were already all picked and gone from the orchard.  I was told to try the Jonagolds, that they were very similar, if not better.  I was not disappointed, they were very good!

So what to do with all these apples??  I always wanted to try a large apple pancake.  I liked the idea of it, prepare everything and then just toss in the oven.  No flipping pancakes and keeping the first batch warm while making the next batches.  Also, the site of this apple pancake reminded me of a pie.  And who wouldn’t like a slice of pie for breakfast?

In my opinion, this apple pancake is a cross between a pancake and a pie.  The texture is not quite as light and fluffy as a pancake, but not as sweet and creamy as a pie.  Since it is not very sweet you don’t feel bad about having this for breakfast. Oh, and right out of the oven, this pancake is impressive.  It’s all puffed and golden.  It will deflate after a few minutes though, so serve this right out of the oven.

Don’t get me wrong, I still love regular pancakes.  But I think during the month of October every year, after apple picking, this will be my pancake of choice.

Here’s what you will need to make one 10 inch apple pancake…

Recipe

4 tbsp. unsalted butter

1/4 cup light brown sugar

2 medium apples, peeled, cored and sliced 1/8 inch thick

1/2 cup all-purpose flour

1/2 cup whole wheat flour

5 large eggs

1 cup milk

1/2 tsp vanilla

1/2 tsp cinnamon, plus a pinch

1/4 tsp nutmeg

1/8 tsp salt

confectioners sugar, for serving

Method

Preheat the oven to 400 degrees.  In a 10 inch cast iron skillet over medium heat, melt the butter and 3 tablespoons of the brown sugar.  Add the apple slices and the pinch of cinnamon and cook for 5-7 minutes, stirring occasionally.

In a medium bowl, whisk together the eggs, flour, milk, vanilla, cinnamon, nutmeg, salt and the remaining tablespoon of sugar.  Pour batter slowly over the cooked apple mixture.  Transfer the skillet to the oven and bake until golden brown, set in the center and puffed around the edges, about 15 – 20 minutes.  Dust with confectioners sugar and serve immediately.

Recipe adapted from various sources.

Skillet Apple Pancake
 
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Ingredients
  • 4 tbsp. unsalted butter
  • ¼ cup light brown sugar
  • 2 medium apples, peeled, cored and sliced ⅛ inch thick
  • ½ cup all-purpose flour
  • ½ cup whole wheat flour
  • 5 large eggs
  • 1 cup milk
  • ½ tsp vanilla
  • ½ tsp cinnamon, plus a pinch
  • ¼ tsp nutmeg
  • ⅛ tsp salt confectioners sugar, for serving
Method
  1. Preheat the oven to 400 degrees. In a 10 inch cast iron skillet over medium heat, melt the butter and 3 tablespoons of the brown sugar. Add the apple slices and the pinch of cinnamon and cook for 5-7 minutes, stirring occasionally.
  2. In a medium bowl, whisk together the eggs, flour, milk, vanilla, cinnamon, nutmeg, salt and the remaining tablespoon of sugar. Pour batter slowly over the cooked apple mixture. Transfer the skillet to the oven and bake until golden brown, set in the center and puffed around the edges, about 15 - 20 minutes. Dust with confectioners sugar and serve immediately.
  3. Recipe adapted from various sources.

Blueberry Buttermilk Pancakes

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PancakeCookingR

Sometimes it takes a fair amount of motivation to prepare a delicious breakfast in the morning.  I mean, you just woke up.  You are still somewhat groggy.  Who feels like doing a lot of preparation to eat at that hour? (Thanks to Ava that hour for us is 5:30am).  So much easier to just pour yourself a bowl of cereal.  And that’s pretty much what we do around here.  A lot.

But these pancakes?  These pancakes…the thought of them actually help me get out of bed.  Yup.  They are that good.  And even though they are prepared from scratch, they are quick and easy.  And did I mention they were delicious?  And fluffy!  See how fluffy they are?

Although this recipe is for blueberry pancakes don’t be afraid to omit the blueberries if you don’t have them on hand.  The pancakes are just as delicious plain.

Here’s what you will need to make about 10-12 pancakes…

Recipe

2 cups flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 tsp ground cinnamon

1 tbsp sugar

1 cup fresh blueberries

2 cups buttermilk

2 large eggs

grated zest of 1 lemon

Method

Whisk together the  flour, baking powder, baking soda, salt, cinnamon and sugar in a large bowl.

In a small bowl toss the blueberries with 2 tbsp of the flour mixture and set aside.

Mix together the buttermilk, eggs and lemon zest.  Make a well in the center of the remaining flour mixture and add the buttermilk mixture.  Stir together until just combined, leaving some small lumps in the batter.  Fold in the blueberries.

Allow the mixture stand 10 minutes.  You will actually see the mixture ‘grow’ a little bit!

Heat up your griddle or skillet.  Once heated LOWER the flame to medium/low.  Coat with some butter and ladle 1/4 cup – 1/3 cup batter per pancake, depending on how big you like your pancakes.  When small bubbles appear across the surface of the pancakes flip them and continue to cook on the other side.

Serve with your favorite maple syrup.  Enjoy your morning!

Recipe courtesy of Martha Stewart

Blueberry Buttermilk Pancakes
 
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Ingredients
  • 2 cups flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ tsp ground cinnamon
  • 1 tbsp sugar
  • 1 cup fresh blueberries
  • 2 cups buttermilk
  • 2 large eggs
  • grated zest of 1 lemon
Method
  1. Whisk together the flour, baking powder, baking soda, salt, cinnamon and sugar in a large bowl.
  2. In a small bowl toss the blueberries with 2 tbsp of the flour mixture and set aside.
  3. Mix together the buttermilk, eggs and lemon zest. Make a well in the center of the remaining flour mixture and add the buttermilk mixture. Stir together until just combined, leaving some small lumps in the batter. Fold in the blueberries.
  4. Allow the mixture stand 10 minutes. You will actually see the mixture 'grow' a little bit!
  5. Heat up your griddle or skillet. Once heated LOWER the flame to medium/low. Coat with some butter and ladle ¼ cup - ⅓ cup batter per pancake, depending on how big you like your pancakes. When small bubbles appear across the surface of the pancakes flip them and continue to cook on the other side.
  6. Serve with your favorite maple syrup. Enjoy your morning!

Egg Muffins

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I am always on the lookout for delicious, individual breakfasts that I can make ahead of time and eat throughout the week.  These little egg muffins are such a great portable meal!  Most important, they are really delicious and very satisfying.  After these cool down I wrap each one in saran wrap and store in the fridge.  They hold up well for a few days and reheat in the microwave perfectly.  I don’t even think my husband heats his up, he just leaves it at room temperature for about an hour or so and then eats it.

I do love the flavor combinations in this particular recipe, however, I have switched things up as well.  Sometimes I use bacon instead of pancetta and fontina cheese instead of gruyere.  On occassion I throw in some mushrooms.  I always use spinach though…great way to get in some greens!  Really you can include anything you like, anything you have leftover.

By the way, don’t these egg muffins look pretty, all puffed up and gorgeous?  Well, they only look like this for about 26 seconds, then they deflate.  So if you want to impress someone be sure to show them your handy work the second you pull these out of the oven!

Here’s what you will need to make 4 muffins…


Recipe

1 tablespoon extra-virgin olive oil

4 ounces sliced pancetta (about 1/4 inch thick), diced into 1/2-inch pieces

2 shallots, chopped

1-2 slices country-style bread, cut into 1/2-inch cubes (about 2 cups)

7 large eggs, beaten, at room temperature

2 packed cups chopped spinach

1/2 cups grated gruyere (6 ounces)

1/3 cup milk, at room temperature

Method

Preheat the oven to 400 degrees.

Heat the oil over medium-high heat in a medium skillet. Add the pancetta and cook until lightly browned, about 5 minutes. Remove the pancetta using a slotted spoon, drain on paper towels and allow to cool slightly. Add the shallots and cook over medium-high heat until soft, about 3 minutes. Add the spinach and cook until just wilted, 1-2 minutes.

In a medium bowl, mix together the cooked pancetta, bread, eggs, gruyere, milk and shallot and spinach mixture until all the ingredients are moistened.

Spoon the mixture into the ramekins, filling each 3/4 full. Place the ramekins on a small baking sheet and bake until golden brown, about 25 – 35 minutes.

Allow time to cool before you turn them over and pop out the muffins.  Serve warm or at room temperature.

Recipe adapted from Giada

 

Egg Muffins
 
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Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 4 ounces sliced pancetta (about ¼ inch thick), diced into ½-inch pieces
  • 2 shallots, chopped
  • 1-2 slices country-style bread, cut into ½-inch cubes (about 2 cups)
  • 7 large eggs, beaten, at room temperature
  • 2 packed cups chopped spinach
  • ½ cups grated gruyere (6 ounces)
  • ⅓ cup milk, at room temperature
Method
  1. Preheat the oven to 400 degrees.
  2. Heat the oil over medium-high heat in a medium skillet. Add the pancetta and cook until lightly browned, about 5 minutes. Remove the pancetta using a slotted spoon, drain on paper towels and allow to cool slightly. Add the shallots and cook over medium-high heat until soft, about 3 minutes. Add the spinach and cook until just wilted, 1-2 minutes.
  3. In a medium bowl, mix together the cooked pancetta, bread, eggs, gruyere, milk and shallot and spinach mixture until all the ingredients are moistened.
  4. Spoon the mixture into the ramekins, filling each ¾ full. Place the ramekins on a small baking sheet and bake until golden brown, about 25 - 35 minutes.
  5. Allow time to cool before you turn them over and pop out the muffins.  Serve warm or at room temperature.

Chicken and Orzo Frittata

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I am finally back in the kitchen!  Let me just say that morning sickness is no joke.  Or shall I say all day sickness.  Yes, that’s more accurate.  All.  Day.  Sickness.

But that phase seems to be mostly over and I can now stand up long enough to prepare some food!  Yay!  Since I took a few months off I decided to ease my way back into the kitchen by preparing some yummy things that could be eaten any time of day, since I now eat all day long.  This frittata is perfect, it can be eaten for breakfast, lunch, a light dinner with a side salad, a snack, heated or at room temperature.  And it’s a very substantial frittata with the inclusion of chicken and pasta.  It is filling and satisfying…and delicious.

Here’s what you need to make one frittata…

 

Recipe

3/4 cup orzo pasta

6 eggs

1/3 cup whole milk ricotta

1/4 cup creme fraiche (optional)

2 cooked chicken breasts, cubed (about 2 cups)

4 scallions, chopped

1/4 cup chopped Italian flat-leaf parsley

1/3 cup (heaping) diced roasted red bell peppers

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

 

Method

Preheat the oven to 375 degrees F.

Bring a small pot of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 – 10 minutes. Drain pasta.

In a large bowl combine the eggs, ricotta, and creme fraiche (if using) and stir until the eggs are beaten and the ingredients are combined. Add the cooked orzo, chicken, scallions, parsley, red bell peppers, salt, and pepper. Stir to combine.

Pour the mixture into a 1 1/2-quart baking dish. Bake for 25 – 30 minutes or until firm to the touch and the center is no longer soft. Turn on the broiler. Place the pan under the broiler until golden on top, about 5 minutes. It is best to not leave the stove while doing this, things have a way of burning quickly under the broiler.  Remove from the oven and let set for 5-10 minutes.  Cut into wedges and serve.

Recipe courtesy Giada DeLaurentiis

Chicken and Orzo Frittata
 
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Ingredients
  • ¾ cup orzo pasta
  • 6 eggs
  • ⅓ cup whole milk ricotta
  • ¼ cup creme fraiche (optional)
  • 2 cooked chicken breasts, cubed (about 2 cups)
  • 4 scallions, chopped
  • ¼ cup chopped Italian flat-leaf parsley
  • ⅓ cup (heaping) diced roasted red bell peppers
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
Method
  1. Preheat the oven to 375 degrees F.
  2. Bring a small pot of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 - 10 minutes. Drain pasta.
  3. In a large bowl combine the eggs, ricotta, and creme fraiche (if using) and stir until the eggs are beaten and the ingredients are combined. Add the cooked orzo, chicken, scallions, parsley, red bell peppers, salt, and pepper. Stir to combine.
  4. Pour the mixture into a 1½-quart baking dish. Bake for 25 - 30 minutes or until firm to the touch and the center is no longer soft. Turn on the broiler. Place the pan under the broiler until golden on top, about 5 minutes. It is best to not leave the stove while doing this, things have a way of burning quickly under the broiler. Remove from the oven and let set for 5-10 minutes. Cut into wedges and serve.

Buckwheat Breakfast Bowl

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Along the crazy train of trying to conceive I found out that I have hypothyroidism and in addition was told to try to severely limit (aka eliminate) wheat from my diet (as well as dairy and sugar).  Ugh.  It has been painful, people.

I am completely astonished at how many unsuspecting foods contain wheat.  Soy sauce?  Come on now.  Not that I eat much soy sauce at all, but it’s just an example of a product that I would never think has something like wheat in it!

I already eat relatively healthy and very rarely eat any processed or packaged foods.  As a result I am not having such a hard time with wheat free dinners.  The same goes for lunches, I usually have something that was leftover from dinner earlier in the week or a big bowl of quinoa with chicken or kale.  Breakfasts, on the other hand, get me the most upset.  There are only a VERY few things that are acceptable to eat.  And that can get very boring.

This past weekend I set out to create a type of ‘breakfast bowl’ containing something that would actually make me feel full.  One of the new grains I have tried cooking with is buckwheat (despite the name it does not contain wheat), which has a nutty flavor.  I have had it before in restaurants and liked it, so I thought it would be a great base for my breakfast bowl.  Then I basically chose a few of my favorite veggies and added eggs to it – voila!

Although this recipe does have a few seperate components going at the same time, this dish is not difficult to make and it tastes good.  Also, it holds up well in the fridge, so you really can get away with making a big batch of it to last you a few days.  Most importantly, you feel like you are eating something substantial and don’t feel as if you are sacrificing.  Which basically, you are.  Because all you can think about is having a big, fat muffin.

Here’s what you will need to serve 4…

Recipe

1 cup buckwheat

2 cups water

1 box cremini mushrooms, cleaned and sliced thick

1 small head of broccoli, cut into medium-sized florets

3 whole eggs

3 egg whites

2-3 tbsp chopped parsley

1-2 tsp truffle oil

salt & pepper

olive oil

Method

Preheat oven to 425 degrees.

Pour 2 cups of water into a saucepan and bring to boil.  Add 1/2 teaspoon of salt to the water and stir in buckwheat, reduce heat to a simmer, cover and cook approximately 7-10 minutes.

In the meantime, heat up a few tablespoons of oil in a large skillet.  Add the mushrooms and saute until softened, 5-6 minutes.  While the mushrooms are cooking lay the broccoli florets on a sheet pan and sprinkle with olive oil, salt & pepper.  Mix with your hands to coat all the broccoli.  Roast in the oven for 10-12 minutes, or until lightly browned, flipping once after 6 minutes or so.  Allow to cool for a few minutes, then roughly chop.

Now for the eggs – basically just scramble the eggs as you would do normally.  Once the eggs are cooked I like to roughly break up the eggs with the tip of my spatula right in the pan.

All that is left now is to assemble all the individual components.  Into the large skillet with the mushrooms add the truffle oil and stir to combine.  Add the buckwheat, broccoli and eggs, mixing well.  Finally, add the parsley.

Buckwheat Breakfast Bowl
 
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Ingredients
  • 1 cup buckwheat
  • 2 cups water
  • 1 box cremini mushrooms, cleaned and sliced thick
  • 1 small head of broccoli, cut into medium-sized florets
  • 3 whole eggs
  • 3 egg whites
  • 2-3 tbsp chopped parsley
  • 1-2 tsp truffle oil
  • salt & pepper
  • olive oil
Method
  1. Preheat oven to 425 degrees.
  2. Pour 2 cups of water into a saucepan and bring to boil.  Add ½ teaspoon of salt to the water and stir in buckwheat, reduce heat to a simmer, cover and cook approximately 7-10 minutes.
  3. In the meantime, heat up a few tablespoons of oil in a large skillet.  Add the mushrooms and saute until softened, 5-6 minutes.  While the mushrooms are cooking lay the broccoli florets on a sheet pan and sprinkle with olive oil, salt & pepper.  Mix with your hands to coat all the broccoli.  Roast in the oven for 10-12 minutes, or until lightly browned, flipping once after 6 minutes or so.  Allow to cool for a few minutes, then roughly chop.
  4. Now for the eggs - basically just scramble the eggs as you would do normally.  Once the eggs are cooked I like to roughly break up the eggs with the tip of my spatula right in the pan.
  5. All that is left now is to assemble all the individual components.  Into the large skillet with the mushrooms add the truffle oil and stir to combine.  Add the buckwheat, broccoli and eggs, mixing well.  Finally, add the parsley.

Pumpkin Walnut Muffins

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PumpkinMuffinFINALR

When the cold weather starts rolling in and fall is in the air I immediately start making baked items involving pumpkin.  It’s mandatory, isn’t it?

A few years back I posted my favorite pumpkin spice bread recipe, it’s my go-to pumpkin bread.  This year I made a few changes to that recipe and turned that delicious bread into adorable muffins.  I even bake them up in cupcake tins for a smaller portion size (pictured above).  I find that the muffin and/or cupcake shape is a bit more transportable than the loaf and who wouldn’t appreciate that?  Running out the door?  Just grab one and go.  And let’s face it, they are very cute.  Nothing makes me feel more like a kid again than eating cupcakes.  Spread some cream cheese frosting on top of these cuties and just try to not eat five of them.  In one sitting.

These muffins are very moist and the addition of the walnuts provides a wonderful crunch.  In my opinion they are terrific eaten as-is.  But if you so choose, feel free to slice open and slather on some butter.  Or top with some regular cream cheese.  Or better yet – spread that cream cheese frosting on top.

Go ahead, bring out that kid in you!

Here’s what you need to make approximately 12 cupcakes or 8 muffins…

Recipe

1 cup regular flour

2/3 cups whole wheat flour

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4  teaspoon salt

1 and 1/3 cups sugar

1/3 cup vegetable oil

1 cup plus 2 tablespoons canned unsweetened pumpkin

1/2 cup chopped walnuts, plus a few extra for topping

1 large egg, room temperature

Method

Preheat oven to 350 degrees.   Spray muffin tin or cupcake tin with cooking spray.  If using a cupcake tin, add your cupcake liners if you so choose.

Mix first seven ingredients together in a bowl with a whisk until well combined.

Combine sugar, oil and pumpkin in the bowl of electric mixer.  Beat at medium speed until smooth.  Add egg, beating until well blended.  Gradually add dry ingredients, beating at a low speed until blended.  Add chopped walnuts to the batter and gently fold in using a spatula or wooden spoon.  Transfer batter to tin.  If you want them to look extra special place a few broken pieces of walnuts on top of each.  Not only does this make them look great but it also lets people know there are walnuts inside!

Bake for approximately 20-35 minutes, depending on the size of your tin.  You want them to be golden on top, firm to the touch and a when you insert a wooden pick in the center it comes out clean.  Let cool in pan on a wire rack for 5 minutes then remove from pan and allow to cool slightly.

Dig in!

 

Pumpkin Walnut Muffins
 
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Ingredients
  • 1 cup regular flour
  • ⅔ cups whole wheat flour
  • 1 teaspoon baking soda
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼  teaspoon salt
  • 1 and ⅓ cups sugar
  • ⅓ cup vegetable oil
  • 1 cup plus 2 tablespoons canned unsweetened pumpkin
  • ½ cup chopped walnuts, plus a few extra for topping
  • 1 large egg, room temperature
Method
  1. Preheat oven to 350 degrees.   Spray muffin tin or cupcake tin with cooking spray.  If using a cupcake tin, add your cupcake liners if you so choose.
  2. Mix first seven ingredients together in a bowl with a whisk until well combined.
  3. Combine sugar, oil and pumpkin in the bowl of electric mixer.  Beat at medium speed until smooth.  Add egg, beating until well blended.  Gradually add dry ingredients, beating at a low speed until blended.  Add chopped walnuts to the batter and gently fold in using a spatula or wooden spoon.  Transfer batter to tin.  If you want them to look extra special place a few broken pieces of walnuts on top of each.  Not only does this make them look great but it also lets people know there are walnuts inside!
  4. Bake for approximately 20-35 minutes, depending on the size of your tin.  You want them to be golden on top, firm to the touch and a when you insert a wooden pick in the center it comes out clean.  Let cool in pan on a wire rack for 5 minutes then remove from pan and allow to cool slightly.

Blueberry Crumb Cake

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During the summer months, when berries are in season, I try to prepare desserts that showcase the delicious, ripe fruit.  There will be plenty of time to make a chocolate cake in the winter!  I usually love a fruit crisp but wanted to try something different, maybe even unexpected.  And a crumb cake is just that – I hardly see them prepared homemade.  Fruit tarts and apple pies are the usual suspects.  Once I tell people that I’ve prepared a blueberry crumb cake they reply…”crumb cake?”

And what a surprise it is….it’s absolutely delicious!  Everyone that I’ve made this for over the past few years loves it.  The cake is light and moist, studded with tender blueberries.  The crumb topping is a wonderful contrast to the cake it sits upon,  crunchy and nutty and most importantly not too sweet.  Who doesn’t love a crumb topping?!

Needless to say, this “dessert” makes a wonderful breakfast treat paired with a big cup of coffee or tea.  The only problem is making sure there are leftovers!

Here’s what you will need to make one cake that serves approximately 6-8 people…

Recipe

Topping

5 tbsp unsalted butter, room temperature

1/4 cup sugar

1/3 cup light brown sugar (packed)

1/3 cup all-purpose flour

1/4 tsp salt

1/2 cup chopped walnuts

Cake

1 pint blueberries, fresh

2 cups plus 2 tsp all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon

1/8 tsp grated  nutmeg

2/3 cup sugar

grated zest of 1/2 lemon

6 tbsp unsalted butter, room temperature

2 large eggs, room temperature

1 tsp vanilla extract

1/2 cup buttermilk

Method

Preheat the oven to 350 degrees and butter an 8-inch square pan.

First step is to make the delicious crumb topping.  Basically, put all the ingredients (except the nuts) in a food processor and pulse just until the mixture forms clumps.  Scrape the topping into a bowl and stir in the nuts.  Either use right away or store in the fridge with a piece of plastic wrap pressed right onto the surface of the mixture.

Now for the cake…in a small bowl toss the blueberries with 2 tsp of flour to coat and set aside.  In a medium bowl, whisk together the remaining 2 cups flour, baking powder, baking soda, salt, cinnamon and nutmeg.

In the bowl of a stand mixer rub the sugar and zest together with your fingertips until the sugar is moist.  Add the butter and beat the butter and sugar mixture at medium speed until light, about 2-3 minutes.   Add the eggs, one by one, beating for 1 minute after each addition, then beat in the vanilla extract.

Reduce the mixer to low and add the flour mixture and the buttermilk alternately, starting with the flour.  You will add the flour in 3 parts and the buttermilk twice. The batter will be thick and creamy.  With a rubber spatula gently mix in the berries.  You don’t want them to burst.

Pour the batter into the buttered pan and smooth the top with a  spatula.  Scatter the crumb topping onto the batter, breaking it apart with your fingers.  Once the batter is mostly covered with the crumb topping press down on the topping ever so slightly.

Bake for 65-75 minutes until the crumbs are golden and a tooth pick inserted into the middle of the cake comes out mostly clean.  Transfer the cake to a rack and cool.

Recipe courtesy of Dorie Greenspan

 

Blueberry Crumb Cake
 
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Ingredients
  • Topping
  • 5 tbsp unsalted butter, room temperature
  • ¼ cup sugar
  • ⅓ cup light brown sugar (packed)
  • ⅓ cup all-purpose flour
  • ¼ tsp salt
  • ½ cup chopped walnuts
  • Cake
  • 1 pint blueberries, fresh
  • 2 cups plus 2 tsp all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ tsp cinnamon
  • ⅛ tsp grated nutmeg
  • ⅔ cup sugar
  • grated zest of ½ lemon
  • 6 tbsp unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ½ cup buttermilk
Method
  1. Preheat the oven to 350 degrees and butter an 8-inch square pan.
  2. First step is to make the delicious crumb topping. Basically, put all the ingredients (except the nuts) in a food processor and pulse just until the mixture forms clumps. Scrape the topping into a bowl and stir in the nuts. Either use right away or store in the fridge with a piece of plastic wrap pressed right onto the surface of the mixture.
  3. Now for the cake...in a small bowl toss the blueberries with 2 tsp of flour to coat and set aside. In a medium bowl, whisk together the remaining 2 cups flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  4. In the bowl of a stand mixer rub the sugar and zest together with your fingertips until the sugar is moist. Add the butter and beat the butter and sugar mixture at medium speed until light, about 2-3 minutes. Add the eggs, one by one, beating for 1 minute after each addition, then beat in the vanilla extract.
  5. Reduce the mixer to low and add the flour mixture and the buttermilk alternately, starting with the flour. You will add the flour in 3 parts and the buttermilk twice. The batter will be thick and creamy. With a rubber spatula gently mix in the berries. You don't want them to burst.
  6. Pour the batter into the buttered pan and smooth the top with a spatula. Scatter the crumb topping onto the batter, breaking it apart with your fingers. Once the batter is mostly covered with the crumb topping press down on the topping ever so slightly.

Blueberry Buttermilk Scones

by

BlueberrySconeBerries

Dear lord these are delicious.

If I ever happen to be in a bakery (I try to avoid them due to my occassional lack of self control) I rarely ever choose scones.  I think the few times in my life that I’ve ever even eaten a scone I remember it to be very crumbly and dry.  Sort of like a brick.  Who would pay money for these things??  As far as I was concerned, I would rather have a muffin or croissant any day.

Then along comes Martha Stewart and her blueberry buttermilk scones.  I can’t say enough about these things.  They are spectacular!   So this is what a scone is supposed to taste like!   Ah ha!

The aroma while baking these is intoxicating.  The end product was slightly crumbly on the outside, soft and tender on the inside.  And that burst of blueberries adds a wonderful natural sweetness.  I love blueberries, they are sweet and delicious and are perfect to snack on.  Perfect size to just pop into your mouth.  It’s just an added bonus that they are very healthy and full of antioxidants.

After preparing the dough, I cut the scones a bit smaller (more narrow) than normal,  figuring it would be better on my waistline to eat smaller portions.  What a joke.  These were so good I ate TWO of the smaller scones.  See what I mean about the self control?  I baked off a few the first day reserving part of the dough in the fridge until the next day.  They came out just as yummy.  Also, leftover scones are delicious reheated in a toaster oven for a few minutes until warmed through.

I did make a few slight changes to the recipe.  I used whole wheat flour in place of cake flour and I used less sugar (as I usually do).  I used regular buttermilk, not low-fat.  Not sure they sell a low fat version where I shop.  Lastly, I added the lemon zest.

Here’s what you will need to make 10-12 scones….

Recipe

1 1/2 cups all purpose flour

1/2 cup whole wheat flour

1 1/2 tablespoon granulated sugar

2 1/2 tsp baking powder

3/4 tsp salt

4 ounces (1 stick) cold unsalted butter, cut into small pieces

1 heaping cup fresh blueberries

zest of one small lemon

1/2 cup buttermilk

1 large egg, plus 1 large egg lightly beaten for egg wash

1/2 teaspoon pure vanilla extract

fine sugar for sprinkling

Method

Preheat oven to 375 degrees.  Line a baking sheet with parchment paper.

Whisk together flours, granulated sugar, baking powder and salt in a large bowl.  Add butter and rub with your fingers until mixture has the texture of course meal.  Gently stir in blueberries.

In another bowl whisk together buttermilk, 1 egg , lemon zest and vanilla.  Drizzle over flour mixture and stir lightly with a fork until the dough comes together but a small amount of flour remains in bowl.  It’s important to not overwork the dough.

Turn out dough onto work surface and gently knead dough once or twice just to incorporate the flour.  Pat the dough into a 1-inch thick round.  Cut the round into approximately 10-12 wedges.  Transfer to baking sheet.

Brush the top of each scone with egg wash and sprinkle generously with sugar.  Bake until golden brown and cooked through, roughly 25 minutes.  Transfer scones to a wire rack to cool.

Just try to control yourself – you will be tempted to eat these piping hot out of the oven!  Use restraint until they are cool enough so you don’t burn your mouth.

Blueberry Buttermilk Scones
 
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Author:
Ingredients
  • 1½ cups all purpose flour
  • ½ cup whole wheat flour
  • 1½ tablespoon granulated sugar
  • 2½ tsp baking powder
  • ¾ tsp salt
  • 4 ounces (1 stick) cold unsalted butter, cut into small pieces
  • 1 heaping cup fresh blueberries
  • zest of one small lemon
  • ½ cup buttermilk
  • 1 large egg, plus 1 large egg lightly beaten for egg wash
  • ½ teaspoon pure vanilla extract
  • fine sugar for sprinkling
Method
  1. Preheat oven to 375 degrees.  Line a baking sheet with parchment paper.
  2. Whisk together flours, granulated sugar, baking powder and salt in a large bowl.  Add butter and rub with your fingers until mixture has the texture of course meal.  Gently stir in blueberries.
  3. In another bowl whisk together buttermilk, 1 egg , lemon zest and vanilla.  Drizzle over flour mixture and stir lightly with a fork until the dough comes together but a small amount of flour remains in bowl.  It's important to not overwork the dough.
  4. Turn out dough onto work surface and gently knead dough once or twice just to incorporate the flour.  Pat the dough into a 1-inch thick round.  Cut the round into approximately 10-12 wedges.  Transfer to baking sheet.
  5. Brush the top of each scone with egg wash and sprinkle generously with sugar.  Bake until golden brown and cooked through, roughly 25 minutes.  Transfer scones to a wire rack to cool.

Banana Pecan Pancakes

by

Pancakes1NEWR

 

 

 

 

 

 

 

 

 

 

 

Pancakes are such a treat for me in the mornings.  I rarely make them.  But when I do decide to make pancakes I go all out.  None of this ‘pancakes out of a box’ nonsense.  Making them from scratch isn’t all that difficult and the payoff is worth it.  These banana pecan pancakes are delicious, yes, but more importantly they aren’t heavy.  They don’t lay in your belly like led.  They are light.

Yes, it is a bit more time consuming to prepare the batter from scratch, I know.  But it’s not so bad when you realize that the batter will last in the fridge for up to 3 days!   If you are lucky enough to not be serving 6 people for breakfast, you will have leftover batter to enjoy over the next few days.  If you run out of bananas, don’t worry, these pancakes are delicious even without them.

I adapted this recipe from Tyler Florence, making just a few changes.  First, I decreased the amount of sugar by half.  I just don’t feel it needs 4 tablespoons – the bananas make these pancakes sweet enough.  Also, I added 1 tablespoon of chopped pecans.  I like the added texture it gives, having a tiny crunch every now and then.

Essential to the positive outcome of these pancakes is the maple syrup.  Please, treat yourself to some exceptional, pure maple syrup.  It really makes a difference.  I was lucky enough to get a large jug of pure Vermont Maple Syrup from my sister, so I’m putting it to good use on these delicious pancakes.

Here’s what you will need for approximately 6 servings…

Recipe

2 cups buttermilk

3 eggs

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1  1/2 teaspoons baking powder

1 teaspoon baking soda

1 pinch salt

2 tablespoons sugar

1/2 cup pecans, toasted and finely ground (not chopped)

1 tbsp toasted pecans, chopped

1/2 stick unsalted butter, melted

3 bananas, peeled and sliced in 1/4-inch circles

Maple syrup (the good stuff!)

Method

In a large mixing bowl whisk the buttermilk, eggs and vanilla until well combined.  In a separate bowl mix the flour, baking powder, baking soda, salt and sugar.  Combine the wet ingredients with the dry and stir until the lumps are gone.  Fold in all the pecans and only 3/4 of the melted butter, whisk until batter is smooth.

Heat a griddle over medium low heat and brush with some melted butter to coat.  Using a ladle or small measuring cup pour out individual pancakes onto griddle.  Cook pancakes on the first side until they are just set, then carefully place sliced bananas on top.  I usually get 3-4 per pancake.  When tiny bubbles appear, flip pancakes, coating each pancake spot with more melted butter so the bananas won’t stick to the griddle.  Cook until golden.

Serve with some warm pure maple syrup.  Enjoy your morning treat!

Pancakes2

 

Banana Pecan Pancakes
 
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Author:
Ingredients
  • 2 cups buttermilk
  • 3 eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1  ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 2 tablespoons sugar
  • ½ cup pecans, toasted and finely ground (not chopped)
  • 1 tbsp toasted pecans, chopped
  • ½ stick unsalted butter, melted
  • 3 bananas, peeled and sliced in ¼-inch circles
  • Maple syrup (the good stuff!)
Method
  1. In a large mixing bowl whisk the buttermilk, eggs and vanilla until well combined.  In a separate bowl mix the flour, baking powder, baking soda, salt and sugar.  Combine the wet ingredients with the dry and stir until the lumps are gone.  Fold in all the pecans and only 3/4 of the melted butter, whisk until batter is smooth.
  2. Heat a griddle over medium low heat and brush with some melted butter to coat.  Using a ladle or small measuring cup pour out individual pancakes onto griddle.  Cook pancakes on the first side until they are just set, then carefully place sliced bananas on top.  I usually get 3-4 per pancake.  When tiny bubbles appear, flip pancakes, coating each pancake spot with more melted butter so the bananas won't stick to the griddle.  Cook until golden.