Cherry Chocolate Pancakes

I know, call me crazy, I have managed to get not one, but two posts up this crazy busy lovely summer! It is, however cherry season, and I just couldn't let it pass without paying homage to some of the summer's best.  We love fresh cherries so we try to get our fill when they are in season.  Otherwise, they're like $5 a pound!  Who pays that? (Ok, I'm sure some people do, and maybe I would under duress but, usually NOT!)

Not only do we love summer fruit when it comes on, we also LOVE pancakes!!  Hence the 29 different recipes on the blog.  Funny thing was I hadn't even planned on making these, let alone blog blog about them, until I had actually made them. It's been more than a year since my last pancake concoction, so I knew it was time for another one.

Cherries and chocolate are one of my favorite flavor combinations. I used to make this cake all the time, especially on my birthday and it's still a favorite to this day. These pancakes highlighted the fresh cherries perfectly and were wonderfully complimented by the dark chocolate (chocolate-duh!). The effort level for this recipe is still minimal; the only extra step is chopping the cherries and chocolate. So, you can still flip these out in a short amount of time and still enjoy your morning.


Cherry Chocolate Pancakes
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1 Tbsp. sugar
1 cup buttermilk
1 egg
2  Tbsp. oil or melted butter
1/4 tsp. almond extract
1/2 cup fresh cherries, pitted and roughly chopped, plus extra for garnish
1/4 cup dark chocolate bar, roughly chopped, plus extra for garnish

In a mixing bowl, whisk together sugar, buttermilk, egg, oil and almond extract.  Add flours, baking powder, soda and salt.  Whisk until just combined.  Gently fold in cherries and chocolate.  Let batter sit while griddle heats up.

Pour batter by 1/4 cup onto griddle.  Cook on one side until bubbles start to form and sides begin to look dry; about 2-3 minutes.  Flip pancakes and cook another minute or two on the other side.  Repeat with remaining batter.

Serve warm with butter, syrup and additional fresh cherries and chocolate, if desired.


more cherry chocolate love...
Double Cherry Chocolate Cookies 
Cherry Chocolate Scones
Cherry Chocolate Ice Cream

Fresh Lemon Cake

There are a few things that I remember eating growing up that will I will always remember my mom making for our family.  One is homemade pizza on a cookie sheet, another is a plain old pot of ham beans.  So simple but some of my all time favorites.  My mom's lemonade cake probably made an appearance as dessert more times than I can remember.  My dad and I LOVE all things lemon so that's probably a huge factor in why we had her cake so much.  Another is that it's so quick and easy.

Fast forward many years.  I still like to make some old favorites; sometimes a little more healthy, sometimes with my own twist or sometimes just more home-made. That's where this cake comes in. I don't use mixes much anymore so I wanted to update my old recipe to use fresh ingredients, ones that I had on hand.  I loved the result.  The cake was so moist and tender and the lemon flavor was perfect. 

If you're looking for a spring dessert this is it! Perfect for any Easter gathering.  

Fresh Lemonade Cake
for the cake:
3/4 cup all-purpose flour
3/4 cup cake flour (or 3/4 cup all-purpose flour + 2 Tbsp. cornstarch, sifted) 
1 1/2 tsp. baking powder
1/4 tsp. salt
6 Tbsp. butter, softened
3/4 cup + 2 Tbsp. sugar
zest of one lemon
2 large eggs
1 tsp. vanilla extract
juice of half a lemon (about 2 Tbsp.)
1/2 cup  + 2 Tbsp. milk at room temperature

for the glaze:
juice of 1 1/2 lemons (about 1/3 cup)
3/4 cup powdered sugar


Preheat oven to 350 degrees F.  Grease and flour an 8 or 9-inch round baking pan and set aside.

In a medium mixing bowl, sift together flours, baking powder and salt.  Set aside.

In the bowl of a stand mixer, fitted with a whisk attachment, cream together butter, sugar and lemon zest.  Cream until light and fluffy, about 2-3 minutes.  Add eggs, one at a time, mixing after each addition.  Add vanilla lemon juice and milk and mix until combined.

Add in sifted ingredients and gently mix until just incorporated.  Pour batter into prepared baking pan and bake for 25-27 minutes or until toothpick inserted in center comes out clean and top is slightly browned.  Remove from oven and place on a cooling rack.

In the meantime, combine the juice of the 1 1/2 lemons with the powdered sugar and whisk until mixed well (some lumps are ok).

While cake is still warm, but not hot, take a fork and poke holes all over the cake.  Slowly spoon on glaze, one spoonful at a time, letting it soak in before the next spoonful, until all the glaze is gone.  Cool cake completely and serve.

SOURCE: Cake from Annie's Eats

Lemon Poppyseed and Blueberry Crepes

Although we have a lot of pancakes for breakfast and I pretty much make breakfast every morning,  crepes are still a delicious treat we very rarely enjoy around here.  I don't know what got me in the mood the other day, but I was craving some crepes in a bad way. I was going to do our most frequent flavor, sweet crepes with nutella, strawberries & bananas and whipped cream, but we didn't have any nutella, or strawberries for that matter.  So I went with the next best thing; fruity and citrus-y (if that's even a real word).  I figured they would be good and everyone would eat them but I couldn't believe just HOW good they were.  Blueberries and lemons were just meant to be.  My mouth was Mmmmmm-ing and Ahhhhh-ing and wanted MORE!

If you've never made crepes before they can be a little daunting at first.  While the batter takes just a few minutes to prepare, getting the hang of swirling it around the pan quick enough and thin enough takes a little practice.  Don't let that stop you, I still mess up the first couple of each batch I make anyway.


Lemon Poppyseed and Blueberry Crepes
makes about 12-14 crepes

for the crepe batter:
2 eggs
2 Tbsp. oil
3 Tbsp. sugar
pinch of salt
1 cup flour
1 1/3 cup milk
1 tsp. vanilla
zest and juice of a lemon
2 tsp. poppy seeds

butter

for the filling:
8 oz. cream cheese, softened
1/2 cup powdered sugar
zest and juice of a lemon
1 tsp. vanilla
1 cup blueberries, frozen or fresh

For the crepe batter, put all the ingredients except the poppy seeds into a blender and blend until there are no lumps.  Add in poppy seeds and just barely blend to incorporate.

Heat crepe pan or frying pan over medium heat.  Have a stick of butter handy, leaving the wrapper on half of it.  This will make it easy to butter your pan between each crepe.

Whip the cream cheese and sugar until light and fluffy.  Add in lemon juice and zest and vanilla and mix well.  Gently fold in blueberries.  Set aside.

When pan is sufficiently hot, quickly butter it with the stick of butter (just run it across the pan a few times real quick).  Hold the pan with one hand while you pour the batter with the other hand.  I use about 1/3 cup batter for each crepe.  Quickly rotate the pan in a circular motion until the batter has covered the bottom of the pan.  Set on the stove and cook about 30 seconds or until edges are set and you can run a spatula under them.  Flip and cook another 20-30 seconds or so.

Remove crepe from pan and place on a large plate.  Cover to keep warm, if desired, and continue cooking until all the batter is used up, buttering pan in between each.

To serve, spread filling over half of the crepe, then fold in half and fold in half again.  Alternately you can place the filling just off the center and roll it up burrito style.  Garnish with extra powdered sugar and blueberries, if desired.



SOURCE: Crepes from Our Best Bites, Filling from Say Yes

Raspberry Lemon Baked Oatmeal

Oats, in some form or another, make their way onto our breakfast table at least 2-3 times a week.  While everyone is perfectly happy with a simple version of a little brown sugar and cinnamon, it is nice to change it up a bit. 

My girls LOVE pretty much any berry they can get their hand on. Raspberries are probably my most favorite, but I enjoy them all as well. Fresh berries in season are such a treat.  Whenever we get a clamshell of blueberries or blackberries in our CSA basket, it doesn't even make it to the fridge before my girls have ripped it open and started shoving the berries in their face.  I don't mind though.  Any fresh produce my girls willingly eat is ok by me.

That said, it's no surprise that this Raspberry Lemon Baked Oatmeal is my favorite version so far.  I usually try to use a small amount of sugar when I make breakfast foods, but I did add a tiny bit more to balance out the tartness of the raspberries a bit.  If you're into mix-ins, my favorite with this flavor combination would be toasted coconut, chopped white chocolate and a splash of milk.  Enjoy!


Raspberry Lemon Baked Oatmeal
1/2 cup milk
1 egg
1 tsp. vanilla
zest and juice of a lemon
1/4 cup  coconut oil, melted
1/3 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
2 cups rolled oats
1 cup raspberries (frozen or fresh)

 Preheat oven to 350 degrees F. Spray 8 or 9-inch baking dish with cooking spray.

In a mixing bowl, whisk together milk, egg, vanilla, lemon zest and juice, coconut oil and sugar.  Add baking powder, salt and rolled oats.  Stir to combine.  Gently fold in the raspberries.  Pour into prepared baking dish and bake 28-30 minutes, until slightly golden on top. 

Serve warm, with mix-ins as desired.

Triple Berry Orange Smoothie

Wow,  it's been a while since I posted a new recipe.  The holidays are always a LONG and busy time around here since all three of my daughter's birthdays come in between Thanksgiving, Christmas and New Years.  By the time January rolls around, I just want to sleep for a month and not eat a bite of cake again....well until the next birthday rolls around anyway.

Speaking of birthday cakes, I think I finally nailed a homemade version of box mix birthday cake (after three birthday parties, haha) that tastes phenomenal and is also light and fluffy.  Unfortunately I was not in the blogging mode when I made them and will have to wait until April for the next birthday to blog about it.  Super delish though!

Anyway, I digress.  I don't really make new years resolutions because they always seem to get broken.  I rather like to take every day and make the best of it as I can.  But, if you're the resolution-making type and have made a goal to eat better or even if you just like smoothies, this post is for you!

I whipped this up one afternoon for my kids' lunch, trying to keep it sweet and fruity enough, while still being healthy.  It was delicious!  I love the berry combination, and bananas always make things nice and smooth. I used half milk and half water since I was serving it to my kids, but you could certainly just use all milk or all water, depending on your tastes.  I also only used 1 handful of spinach when serving to my kids, but for me, I usually put in 2 big ones!  

Triple Berry Orange Smoothie
1/2 cup milk (any kind)
1/2 cup water
1 ripe banana
1 orange, peeled
1/2 cup frozen blueberries
1/2 cup frozen raspberries
1/2 cup frozen strawberries
2 large handfuls spinach or other greens
1 Tbsp. ground flax

Put all ingredients in blender in order listed and blend until smooth and creamy.  Adjust liquid as desired.

*NOTE: If you don't think your blender would blend up the whole orange, you can just use the fresh juice.

Vanilla Bourbon Peach Jam {Low Sugar, No Pectin Recipe}

I've been  up to my elbows in peaches lately, but I'm not complaining. They are one of my most favorite things of summer.  I usually make freezer jam, but my freezer is full of ... peaches.  Go figure.  Although I do prefer freezer jam most of the time, peaches are one fruit that make good cooked jam.

I actually decided to make this jam to go with some ice cream I'd planned on making as well.  I chose to do it old-school with no pectin because every time I go to make jam it seems I'm always out!  I also wanted to control the amount of sugar, so this method worked out perfectly.

I love the addition of cinnamon and bourbon vanilla in this jam; it spices it up just a bit.  If you can't find real bourbon vanilla, you can substitute regular vanilla extract or even the real thing!

Vanilla Bourbon Peach Jam
makes about 3 half-pint jars

2 lbs peaches, peeled and pitted
juice of a small lemon
1 1/2 cups sugar
1 1/2 tsp. ground cinnamon
1 Tbsp. real bourbon vanilla extract (or you can use real bourbon)

Place peaches into a blender or food processor and puree until smooth.  If you like chunks in your jam, you can puree it a little less.

Add peaches to a heavy saucepan along with lemon juice and sugar.  Bring to a boil over medium high heat.  Continue boiling until candy thermometer reaches 220 degrees F, stirring frequently (this may take up to an hour or so).  Be careful when stirring and scraping off the bottom, mixture will bubble and pop.

When mixture reaches desired temperature, remove from heat and give it a good stir.  Add in the cinnamon and vanilla and stir to combine.  Taste and add more flavoring as desired.

Ladle into half pint canning jars and secure lids.  Cool on counter then keep either in fridge or freezer.  If you want to can the jars in a water bath canner, follow instructions for your particular canner.

Homemade Peach Pie with Vanilla Bean Crust

So, apparently August was National Peach Month.  Had no idea.  Peaches are just about my favorite thing to eat in the summertime.  I usually buy a bushel of local peaches every summer to can and freeze but this year they kept evading me!  Finally I got my hands on some and couldn't wait to bring them home.

So, after I took care of most of the peaches I asked my husband if he wanted me to make anything special with them. He immediately went to pie.  Surprised?  Not a bit.  He likes pie, I don't so much, hence the lack of pie posts on the blog.  However, it is my duty to be a good wife and actually bake him what he wants once in a while.  So, I happily obliged.

I get a bit obsessive when trying to find a recipe, because it has to be PERFECT!  This time was no exception, I think I combined about three recipes to get what I wanted.  The result: hubby loved it! The crust was nice and flaky with just a hint of vanilla bean and the filling was every bit as it should have been; soft, juicy peaches, nice warm spices and slightly sweetened.

Since I don't do pie, the crust kinda freaks me out.  Obviously I wanted it to look perfect but since I hardly ever make it, I have little experience.  Instead of lopping one whole crust on the top and pinching and pressing until it could get it to look right, I decided little circles would be perfect and a little unique to boot.


Peach Pie with Vanilla Bean Crust
for the crust:
2 cups flour
1 tsp. salt
3 Tbsp. sugar
1 cup unsalted butter, chilled and cut into cubes
1/2 cup ice water
1 Tbsp. vanilla bean paste (or 1 vanilla bean, scraped)

for the filling:
8 cups fresh peaches, peeled and sliced
1 1/2 Tbsp. fresh lemon juice (about 1 small lemon or 1/2 a large)
1/3 cup brown sugar
1/3 cup granulated sugar
1/4 tsp. cinnamon
1/8 tsp. ground nutmeg
pinch sea salt
3 Tbsp. flour


1 Tbsp. milk
Coarse sugar, for sprinkling


In a food processor fitted with a metal blade, combine the flour, salt, sugar and chilled butter.  Pulse until mixture resembles a coarse meal.  Transfer to a mixing bowl.  Add ice water and vanilla bean paste. Fold dough until it comes together and forms a ball.  Don't work it too much or it will turn out chewy.  It's ok if there's a few crumbs, just press it into the dough.  Divide the dough in half and form two discs. Wrap in plastic wrap and refrigerate for at least an hour.

When ready to bake, preheat oven to 425 degrees F.

In a large mixing bowl, add peaches, lemon juice, sugars and spices, salt and flour.  Stir to combine.

Roll out each disc of dough into about a 13-inch round.  Lay the first one into the pie pan, cutting off any extra and fluting the edges.  Pour the pie filling on top of the crust.  Using a cookie cutter or whatever you can find, cut small circles, about 1 1/2-2-inches, from the second round of dough and place them on top of the filling, in concentric circles.

Brush the top and edges of pie with milk and sprinkle with coarse sugar.  Place pie pan on a cookie sheet and put in the oven.  Bake for 20 minutes.  Reduce heat to 375 degrees F and continue baking another 40 minutes or until filling is bubbling and crust is slightly browned.

Remove from oven and cool on a wire rack at least 3 hours.



Source: Crust adapted from Hot Polka Dot, and filling adapted from Sift and Whisk.

Lime Sublime Green Smoothie

Despite the pictures I post on facebook and instagram of some of the goodies I make, I do actually try to eat pretty healthy.  A mid-day green smoothie is almost a daily thing for me.  I started drinking  smoothies years ago as one of the first habits I picked up on my whole foods journey; a habit that I absolutely love.

By now I have a good repertoire of smoothies to choose from and change it up from day to day.  If you're a smoothie-drinker, I think you'll agree that being able to have a variety to choose from makes the habit a lot more enjoyable.

A few months ago I did a 30-day smoothie challenge and this smoothie was one of my favorites and probably the one I drink the most!  I love it because not only does it taste phenomenal but it's super low in calories as well and still packed with goodness.  This is always my go-to when I need a little detox as well.


Lime Sublime Green Smoothie
1 cup coconut water (or water or a combination)
1 cup frozen green grapes
1/2 cup fresh pineapple, frozen
2 handfuls of greens (spinach, kale, chard, etc.)
chunk of lime (make sure you wash it well) or use 1 tsp. zest and some juice if you don't have a high power blender
1 Tbsp. chia seeds
1 tsp. coconut oil (optional)
1 tsp. bee pollen (optional)
additional ice, if necessary

Place everything in a blender and blend until smooth.




SOURCE: adapted from Unconventional Kitchen

Blueberry Cornmeal Pancakes

Hmmmm, pancakes!!  They're pretty much a breakfast staple around here.  I don't think a week goes by where we don't make at least a batch or two of them.  Last week I found a fabulous deal on some fresh blueberries and I knew immediately I wanted to make a blueberry cornmeal pancake.  My girls don't usually like fruit in pancakes, muffins and such, but when I made these Blueberry Cornmeal Muffins, they devoured them, blueberries and all, and have asked for them several times since.  Needless to say, I figured I was safe making these and I was absolutely right!

Blueberry Cornmeal Pancakes
1 1/2 cups buttermilk
1 egg
3 Tbsp. oil or melted butter
1/4 cup sugar
1 cup flour (I use mostly whole wheat)
1/2 cup cornmeal
2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1 cup fresh blueberries

In  a mixing bowl, whisk together buttermilk, egg, oil and sugar.  Next, add in the dry ingredients, al but the blueberries.  Whisk until incorporated.  Gently fold in the blueberries.  Let batter sit while griddle heats up. 

Pour batter by 1/4 cups onto griddle and cook until bubbles start to form and sides begin to look dry; about 3 minutes.  Flip pancakes and cook another couple minutes on other side, until slightly golden.

Serve warm with maple syrup.

Fresh Raspberry Scones

One thing I love about summer is the abundance of fresh produce, especially fresh berries.  Occasionally berries will go a on a super sale and I can't help but stock my freezer full, namely for smoothies.  However, I ALWAYS have to keep some out fresh to enjoy their goodness.  I  have to restrain my girls or they would eat the lot within minutes, but I do give them their fair share before I have a go at them.  I usually limit my use to just one baked goodie and eat the rest fresh as well.

Fresh raspberries are so delicious in simply baked treats and I knew they would shine in these scones.  Pair that with some dark chocolate and buttermilk and you have yourself a little piece of heaven!

Fresh Raspberry Scones
1 1/2 cups whole wheat flour
1/2 cup rolled oats
1 Tbsp. baking powder
1/4 cup sugar
1/2 tsp. salt
5 Tbsp. unsalted butter, chilled and cut into pieces
1 cup buttermilk
1/2 tsp. almond extract
1/3 cup dark chocolate chips
1 cup fresh raspberries


Preheat oven to 425 degrees F.

In large work bowl of a food processor fitted with steel blade, add flour, oats, baking powder, sugar and salt.  Pulse a few times to combine.  Add butter and whiz until mixture resembles a coarse meal.

Put mixture into a mixing bowl. Add raspberries, chocolate and toss.  Add buttermilk. Stir with a spoon until a dough forms. Use your hands to bring it together. Turn onto a lightly floured surface and knead gently, only about 3 or 4 times, adding a bit more flour, if needed. Do not over-work or dough will be chewy.

Form scones by patting the dough into a circle and cut into wedges.

Place scones on un-greased baking sheet and bake until lightly brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.

Quinoa with Strawberries & Watermelon with Lemon Shallot Dressing

It's summer time!!  Time for fun in the sun, fun in the water, late nights, late mornings and cooking with as little heat as possible.  It's no secret that I love a good salad and I'm always on the lookout for new salads to try.  I knew I wanted to try this one immediately not only because of the wonderfully refreshing strawberries and watermelon but also because of the quinoa.  I've been trying to add a little more protein in my diet since we don't eat a lot of meat and this seemed to be a good solution.  This salad is great for lunch or a side dish at dinner and won't leave you hungry!


Quinoa with Strawberries & Watermelon with Lemon Shallot Dressing
3 cups cooked quinoa
1 1/2 cups watermelon, cubed
1 1/2 cups strawberries, hulled and chopped
feta cheese, crumbled
small handful fresh basil leaves, thinly sliced
sliced almonds
Lemon Shallot Dressing (below)

Cook and cool quinoa.  You can place it in the fridge to help it cool faster.

In a salad bowl, toss quinoa, watermelon and strawberries with as much dressing as desired. Spread out on a platter and top with feta, almonds and fresh basil leaves. Add more dressing to individual servings as desired.  Serve immediately.

Lemon Shallot Dressing
5 Tbsp. extra virgin olive oil
1/4 fresh lemon juice
2 tsp. minced shallot (I often used dried for that small an amount, unless I have one I need to use up in the fridge.)
1 1/2 tsp. honey
1/4 tsp. salt
1/4 tsp. freshly ground black pepper

Combine ingredients in a small mason jar with a lid.  Shake vigorously until well-incorporated.  Set aside until ready to use.  Shake again before pouring.


SOURCE:  Edible Perspective

Berry Chicken Salad with Arugula and Basil

This was another one of those dinners on the fly.  It was getting late, everyone was getting hungry, it was hot and I didn't want to heat up the house.  So, I actually came up with it right before I had to whip it up and feed my family before they all starved to death!  I had just picked up a bunch of fresh berries and thought they would go perfect in a chicken salad.  The rest just came to me as I put it together.  Luckily it all worked out and the salad was mouthwatering!

This salad will be perfect for spring and summer, definitely going to find it's place into the dinner rotation.  And who doesn't love dinner done in under 20 minutes?


Berry Chicken Salad with Arugula and Basil

for the salad:
2-3 chicken breasts, butterflied
1/2 head of romaine lettuce, chopped and washed
3 oz. arugula (3-4 big handfuls)
1/2 lb. strawberries, hulled, rinsed and sliced
small clam shell fresh blueberries
small clam shell fresh raspberries
thinly sliced red onion (some like more, I like less, so however much you want)
handful of large basil leaves, about half a cup, chopped
1/2 cup sliced almonds
1/4 cup grated parmesan cheese

for the dressing:
1/4 cup light olive oil
1/4 cup balsamic vinegar (really versatile though; you can use red wine vinegar, rice or white wine vinegar or even fresh lemon juice)
2 Tbsp. good quality strawberry jam (I prefer homemade freezer jam)
pinch of salt
a few good cracks of black pepper; about 1/4 tsp.

Preheat outdoor grill or indoor grill pan.  Drizzle chicken with olive oil and liberally salt and pepper.  Cook chicken until no longer pink.  Allow to cool and chop into bite-size pieces.

In a large salad bowl, gently toss salad ingredients together.  Whisk dressing ingredients together and serve with salad.  Store leftovers in the fridge.

Blackberry Balsamic Pie with Sea Salt Walnut Crumble

I don't eat much pie, even less fruit pie, so it goes without saying that I pretty much NEVER even make pie, except this one maybe once a year on Thanksgiving. Sad for my husband because he likes pie and, again, I rarely make them.  So, making this pie was BIG for me! 

I found this recipe on Pinterest and pinned it quite a while ago but never found much occasion to make it...'cause I never make pie, hehe!  But the ingredients intrigued me and it did look good. Anyway, blackberries came in season and I got a killer deal on a bunch recently so I bought quite a bit, mostly to freeze for smoothies but I saved a few containers out. 

We had some friends over for dinner and served these sliders and I thought this pie would be a good accompaniment, especially since my friend loves fruit desserts.  WOW!  It was love at first bite. I couldn't wait to devour the whole piece.

Now, I'm sure you pie lovers have your own favorite pie crust recipe that you use, so go ahead and use whatever you like .  For the rest of you non-pie makers, like me, go ahead and buy a crust, I give you permission.

Pie-lover or not, you need to make this pie!!  It will convert even the stubbornest.


Blackberry Balsamic Pie with Sea Salt Walnut Crumble

for the crust:
1 store bough deep-dish pie crust, or your favorite homemade one

for the filling:
4 1/2 cups fresh blackberries (about 3 6-oz containers)
1/2 cup granulated sugar
1/4 cup brown sugar
2 Tbsp. + 1 tsp. cornstarch
2 Tbsp. balsamic vinegar
zest of 1 lime (I squeeze a little juice in there too)

for the crumble:
1 cup rolled oats
1 cup chopped walnuts
1/2 cup flour
1/2 cup brown sugar
1 tsp sea salt
4 oz. unsalted butter, chilled and cut into pieces

Prepare pie crust and preheat oven to 400 degrees F.

Combine all filling ingredients in a mixing bowl and lightly toss to evenly coat blueberries.

In a food processor with a chopper blade add the ingredients for the crumble.  Pulse a few times until mixture resembles a coarse meal-same process for making a pie crust. If you don't want the oats to become powder, you could leave them out until the butter is cut in, then add them in a pulse a time or two more to mix them in.

Spoon pie filling into prepared (unbaked) crust.  Sprinkle the crumble over the blackberries, completely covering them.  Bake for 45-50 minutes or until filling is bubbly and topping is brown and crisp. About half way through baking, lightly tent a piece of foil over the pie so it doesn't brown too quickly.

Cool and serve warm or at room temperature.


SOURCE: Design Sponge

Pink Grapefruit Smoothie

Just like my salads, I like to change up the smoothies I drink every once in a while. I especially love to add fruit in season, just like these grapefruit. They actually came from my grandmother's tree in Arizona, so they are nice and fresh.

Smoothies are like a blank canvas, you can put practically whatever you want in them.  This is one of my favorite kind of combos, strawberries and citrus. If you have girls they'll go gaga over the pink color, but the flavor is pretty great too. I'm usually a lunch smoothie drinker, but this would be great for breakfast as well.  A lot of times I throw in some greens as well; a couple of kale leaves or a handful or two of spinach or even a little of both! (update 3/20/14: I've been adding a little bit of cilantro with my greens in this smoothie; so complimentary and fresh!)


Pink grapefruit smoothie
1/4 cup almond or coconut milk
handful of ice
1 orange, peeled
juice of 1 whole grapefruit
1 cup frozen strawberries
1/2 frozen banana
Greens, optional (2-3 leaves kale or 2 large handfuls of spinach)
1/4 cup cilantro (optional)
1 Tbsp ground flax seed

Place ingredients in blender in order listed and blend until smooth.  Add water, if desired.

Strawberry-Basil and Goat Cheese Panini

Ha! I told you this week's menu was going to be easy and it doesn't get much easier than basically a grilled cheese sandwich.  I think I had to make this one while holding my 16-month-old on my hip since she has been refusing to let me put her down during her waking hours.  I don't blame her though, when I'm sick, I just want my mommy to hold me too!

I'm really easing into spring with this sandwich, can you tell I can't wait for it to be here already!!!  Strawberries, basil and balsamic are an awesome combo and kind of reminded me of this pizza, which I absolutely adore.  Although strawberries aren't quite in season yet here, I haven't had any problem finding them at the grocery store.


Strawberry-Basil and Goat Cheese Panini
serves 4

8 slices whole grain artisan bread
4 oz goat cheese
about 16 large basil leaves
fresh strawberries, sliced (about half a 1 lb. clamshell)
butter

Honey Balsamic Dipping Sauce
1/4 cup balsamic vinegar
3 Tbsp. honey

Butter the outside of each slice of bread.  Place two slices of bread  next to each other, insides facing up.  Spread about 1/4 of the goat cheese on the bread, dividing it evenly between the two slices. On one slice of bread, layer sliced strawberries, to your liking, and about 3-4 large basil leaves across the top of the goat cheese.  Place remaining slice of bread on top. 

Cook in preheated frying pan on each side until golden brown.

Cut sandwich in half and serve warm with honey balsamic dipping sauce.


SOURCE: Cookie + Kate

Fresh Orange Cranberry Sauce

I know Thanksgiving is already over, but it's still the season to eat all things fall and Thanksgiving-ish if you ask me.  Cranberry sauce is such a great accompaniment to many dishes and it's so incredibly simple to make.  It practically makes itself!

I actually made this sauce to go with some turkey enchiladas we were having.  Let me tell you, this is much better than the stuff in the can. I love the hint of orange you get with the zest and freshly squeezed juice.  If you're not a fan of cran-orange things though, you can just use all water and leave out the zest.

If you're making something sweet the sauce, it would be delicious dolled up with some warm spices like cinnamon and nutmeg.  On the other hand, if you're using it for a savor dish, try adding some jalapeno or chipotle to it!

Fresh Orange Cranberry Sauce
1 cup sugar
1/2 cup water
juice and zest of 1 orange
4 cups cranberries, fresh or frozen

Put everything in a medium saucepan. Bring to a boil and cook about 10 minutes, stirring occasionally.  Sauce will thicken upon cooling.  Serve warm or chilled.


SOURCE: Two Peas and their Pod

Caramel Apple Upside Down Cake

Apples are one of my favorite things about fall. Almost every year for the past 5 or 6 years we find a local apple orchard and take our kids to pick apples. It's the whole experience of being together, picking delicious home grown fruit, then taking it home to eat and make into wonderful things!

This year must have been a bad year for apples because several of the orchards we tried to go to said they hardly had any and there were none left to pick-bummer! So, instead, I ordered a box of LOVELY honey crisps from our local CSA and have been thrilled to have them even though we didn't pick them.

Honey crisps are my absolute favorite apple. They are sweet and mild and nice and crisp and keep a long time under the right circumstances. They are the perfect apple for this dessert. They compliment the dense sweetness of the cake and the slight saltiness of the caramel sauce. I made this cake within hours of finding the recipe and it was gone in less than 24! And I've been craving it ever since! It's mouth-watering and delicious. It would be a beautiful addition to any family gathering or holiday party this season.

Caramel Apple Upside Down Cake

For the caramel sauce:

1 cup brown sugar, packed
1 cup heavy cream
2 Tbsp. thawed apple juice concentrate
4 Tbsp. butter
pinch salt
1/4 tsp. cinnamon
1 Tbsp. vanilla extract

Mix the brown sugar, heavy cream, apple juice concentrate, butter, salt and cinnamon in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly.

 

For the cake:

2 medium cooking apples (I used Honey Crisp)
3/4 cup oil (I used coconut oil, melted)
1 cup brown sugar, firmly packed
2 Tbsp. thawed apple juice concentrate
2 large eggs
1 1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground cloves
1/2 tsp. salt
1 tsp. baking soda
1 1/2 cups flour

1 large apple, peeled and shredded (I used Honey Crisp)

3/4 cup chopped pecans or walnuts, optional

 

Preheat oven to 350 degrees F.  Lightly grease a 9-inch round cake pan at least 2-inches deep.  Line the bottom with parchment, and grease the parchment.  Make sure you measure your pan.  If it's pretty close to 2 inches deep, make sure you put the pan on a cookie sheet in case of any spills.

Peel and slice the 2 medium apples into 1/4-inch thick wedges.  Overlap the apple wedges in a ring around the bottom of the pan.  Pour about 1/3-1/2 cup of the caramel sauce over the apples and set it aside.
 
To make the cake, beat the oil, brown sugar, apple juice concentrate, eggs, spices and salt together for 2 minutes on medium speed.  Add the flour and baking soda and mix to combine.  Fold in the shredded apple and nuts, if desired, until just incorporated.
 
Drop batter by scoops on top of the apples in the pan, gently spreading to even out and cover the bottom. Bake for 50-55 minutes, or until cake tester inserted near center comes out clean.
 
Let cake cool in pan for 5 minutes.  Run a spatula around the edge to loosen it, then turn cake out onto a serving plate, bottom side up.  Pour reserved caramel sauce over the top of the cake and serve warm or room temperature.

SOURCE: Cake from King Arthur Flour and sauce adapted from Pioneer Woman

Apple Walnut and Feta Salad with Raspberry Vinaigrette

This is the perfect salad for fall and embraces many of those flavors I love! If I had to pick a component I love best I would definitely say the vinaigrette because I think the dressing totally makes the salad and this one is divine.  It's light and fresh and only slightly sweet, perfectly complimenting the salad. 

I do love everything about the salad though, it is a perfect combination from the sweet-tart and chewiness of the dried cranberries to the crispness of the apples and the soft and saltiness of the cheese.  All together it is one great salad.  I made extra vinaigrette so we can keep this salad on hand for a while.


Apple Walnut and Feta Salad with Raspberry Vinaigrette
For the salad:
1/2 head of Romaine lettuce, chopped
1 large apple, sliced and chopped (I used golden delicious)
1/3 cup dried cranberries
1/3 cup walnuts, roughly chopped
1/3 cup feta cheese, crumbled (can also substitute another soft, salty cheese such as queso fresco)

Chop lettuce and place in a large salad bowl.  Layer the rest of the ingredients on top in the order given. Serve with raspberry vinaigrette.

For the vinaigrette:
1/2 cup raspberries (fresh or unsweetened thawed frozen)
1/4 cup extra virgin olive oil
2 Tbsp. fresh lemon juice
1 Tbsp. honey
salt and pepper, to taste

Mix everything in a blender and blend until smooth.


SOURCE: Vinaigrette from Giada De Laurentiis

Caramel Apple Cheesecake Bars

'Tis the season to make anything apple. I'm always looking for a reason to make a yummy dessert and Sunday night family dinner is no better time. In the fall I crave anything with apple, from pancakes, to oatmeal.

This is a simple dessert with a taste that will blow the socks off of anyone! It may seem like a lot of steps but it really comes together quickly. I used the leftover caramel sauce from these pancakes but feel free to use store bought if you prefer.

Caramel Apple Cheesecake Bars

For the crust:

2 cups all-purpose flour

1/2 cup firmly packed brown sugar

1 cup (2 sticks) butter, softened

For the cheesecake filling:

3 (8-ounce) packages cream cheese, softened

3/4 cup sugar

3 large eggs

1 1/2 tsp. vanilla extract

For the apple topping:

3 Granny Smith apples, peeled, cored and finely chopped 

2 Tbsp. sugar

1 tsp. cinnamon

1/2 tsp. nutmeg 

 

For the streusel topping:

1 cup firmly packed brown sugar

1 cup all-purpose flour 

1 tsp. cinnamon 

1/2 tsp. nutmeg

1/2 cup quick cooking oats

1/2 cup (1 stick) butter, softened

1/2 cup caramel sauce

Preheat oven to 350 degrees F. 

 

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 knives) until mixture is crumbly. Press evenly into a 9x13 baking pan sprayed with cooking spray.  Bake 15 minutes or until lightly browned. 

 

In a large bowl, beat cream cheese and sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Beat to combine. Pour over warm crust. 

 

In a small bowl, stir together chopped apples, sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.

For the streusel topping,  combine all ingredients in a small mixing bowl. Cut butter until mixture is crumbly and resembles a coarse meal.

Sprinkle streusel topping over apples. Bake 40-45 minutes, or until filling is set. Filling should look a little wiggly in the center but firm everywhere else.  Cheesecake will finish setting once cooled.

 

Once cooled but still warm, cut into squares, drizzle with caramel sauce and whipped topping, if desired.

SOURCE: Adapted from The Girl Who Ate Everything

End-of-Summer Smoothies

Not having my computer is totally killing me. My husband has a MacBook Air, which I have been using a little but I don't like it. I can't wait to get my own laptop back! I just couldn't wait another second to post though, I know it's been sparse the past few weeks. I've got not one but TWO wonderfully delicious end-of-summer smoothies to share with you today. Have a great holiday!!

This first smoothie was born out of necessity. Like, howmagonnauseupallthosepeaches my mom just gave me (from her tree)? I know, what a problem right? I knew I liked peaches and blueberries in my green smoothies, but had yet to try them in just an all fruit smoothie (something my girls would more likely like and finish). So, my first trial was a big score, didn't have to change a thing. It was absolutely love at first sight.

Fresh peaches at their peak are the most wonderful thing in the world to eat. I crave them every summer and am always very sad to see them go. If you can get your hands on some before they're gone, you gotta give this a try!

Blueberry Peach and Basil Smoothie
1 cup frozen blueberries
2 fresh, ripe peaches, peeled if you prefer and pitted
1/2 cup water
1/2 cup almond milk
about 4 fresh basil leaves

Put everything in your blender and whiz away!

I couldn't get this next smoothie out of my mind after I saw it. I think I made it that very day. Watermelon is another one of those quintessential fruits of summer that only lasts so long. So we gorge ourselves on it while it lasts then bid farewell until next time.

This smoothie is also paired with basil. I know you're thinking really??? c'mon here! Not more basil. But, seriously, don't underestimate the basil. It adds flavor and life to so many things. It's a subtle flavor that just knocks your socks off. If you're really not a fan, fresh mint would actually be a great substitution.

This is a super refreshing smoothie with the watermelon and cool cucumber. No need to add any extra liquid because the fruit is already full of it.

Watermelon Strawberry and Basil Smoothie
2 heaping cups watermelon
1/2 cup cucumber
1 cup frozen strawberries
3-4 fresh basil leaves

Put it all in your blender and whiz to you liking. Slurp away.

Enjoy!


SOURCE: Watermelon smoothie from My Green Diet