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

August 07, 2014

Grilled Peaches with Agave Lime Cream

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The peaches I have had this year have been absolutely amazing. I love the fresh, sweet, juicy flavor of a ripe peach that isn't spoiled by a mealy texture when you take a bite! Since the peaches had been so good this year, I decided to try my hand at grilling them! These Grilled Peaches with Agave Lime Cream were the perfect dinner treat for us last week.
Grilled Peaches with Agave Lime Cream #grilling #peach #sugarfree
Of course, me being the blueberry fan that I am, there was no way I was going to have a peach without incorparting some blueberries into the picture also!  The cardamon, agave, butter glaze that coated these peaches is the perfect combination to glaze the peach and the tangy lime yogurt drizzle made this a perfect bite, that I did not want to stop biting!
For me, this wasn't just dessert.  It was dinner and dessert :)  Grumpy was out of town for the night so it was just me for dinner and when it is just me, well, then I can do whatever I want, right?  I even went so far as to take the leftovers and had them for breakfast the next day, they were so good!  
Since I am eating low carb (and doing quite well by the way!) I decided to cut the honey out of the picture and use Agave.  The original recipe called for half and half to mix in with the yogurt, but lime juice seemed very appealing to me so I used that instead.  The yogurt topping was so good, I could have drank a full glass of it, seriously!

What are some of your favorite recipes with fruit on the grill?  This is my first experince grilling a fruit and now I want to know more!

Grilled Peaches with Agave Lime Cream

slightly adapted from
Published 08/07/2014
Grilled Peaches with Agave Lime Cream


  • 1 tablespoon unsalted butter, melted
  • 1/2 tablespoon agave
  • 1/8 teaspoon ground cardamom
  • dash of salt
  • 2 medium peaches, pitted and halved
  • cooking spray
  • 1/4 cup plain fat-free greek yogurt
  • juice of 1 lime
  • 1/8 teaspoon vanilla extract
  • 1/2 tablespoon agave
  • 1/2 cup blueberries


  1. Combine melted butter, agave, cardamom, and salt in medium sized bowl. Add peach halves and toss to coat. Let stand 5 minutes.
  2. Heat grill pan over medium heat. Coat with cooking spray. Arrange peachs on hot pan and grill 2 minutes on each side or until grill marks appear.
  3. Combine yogurt, lime juice, 1/2 tablespoon agave and vanilla in a small bowl. Serve with peaches, top with blueberries.
Yield: serves 2 (2 peach halves = 1 serving)
Prep Time: 00 hrs. 10 mins.
Cook time: 00 hrs. 05 mins.
Total time: 15 mins.

July 25, 2014

Low-Carb Blueberry Cheesecake Bars

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When I think of blueberries, I think of Justin.  My oldest son loved blueberries when he was a little one.  He takes after his mom in that field!  I could have sat and eaten the whole container of bluegerries, but since I wanted to make a treat with them, I refrained :)  These Low Carb Blueberry Cheesecake Bars were worth the restraint!
Low Carb Blueberry Cheesecake Bars #blueberry #cheesecake #lowcarb
I found this particular recipe on Diabetic Living.  I've been perusing their website a lot lately because I really wanted to stick to a lower carb diet and they have some great recipes.   I subscribe to their magazine on my Nook and I absolutely love being able to carry all my favorite magazines and books around on that handly little device.  I think it was about the best thing ever invented.  :).
Low Carb Blueberry Cheesecake Bars #blueberry #cheesecake #lowcarb
I know sometimes it seems like I bake a lot, but believe me, when I do bake, I don't normally keep the entire batch of goodies here at home for us.  In reality, I don't bake anywhere near as much as I used to.  I seemed to have lost some energy or else I just have a much more demanding day job!  I tend to probably think its a mix of the two.  Sometimes when I bake, I do stupid things, like put what I want to take to work in the fridge in our garage.  Then forget for a week straight to grab it before I go into the office.  I did that with my Blackberry Cupcakes.  It was sad having to toss those beauties out.  However, while these bars made it in our garage fridge, they did not get thrown out.  They did take us a week to get through and Grumpy probably did most of the eating.  The garage fridge is definitely a good method of making ME forget there is yummy food lying around!
Low Carb Blueberry Cheesecake Bars #blueberry #cheesecake #lowcarb
I was entirely impressed that a good portion of the crust of this recipe had nut meal in it.  I never would have thought of using nut meal in the crust as a substitue for some of the graham carkers.  I loved it.  I also went with the SPLENDA® rather than sugar so I could lower the carb count more.  

Low Carb Blueberry Cheesecake Bars

Published 07/25/2014
Low Carb Blueberry Cheesecake Bars


  • 1/3 cup butter
  • 3/4 cup finely crushed graham crackers
  • 1/2 cup gluten free flour
  • 1/2 cup flaked coconut
  • 1/2 cup pecan meal
  • 1/4 cup Splenda
  • 12 ounces cream cheese, softened
  • 4 eggs, lightly beaten
  • 1 tablespoon brandy
  • 1 teaspoon vanilla
  • 2 cups fresh blueberries


  1. Pre-heat oven to 350 degrees. Spray a 13x9 inch baking pan ith cooking spray.
  2. Stir together graham crackers, pecan meal, and splenda. Melt butter in small saucepan and cook until just browned. Stir buter into pecan meal mixture until just combined. Press into bottom of prepared baking pan. Bake 10 minutes.
  3. While the crust is baking, in a medium sized mixing bowl, beat cream cheese with 1/2 cup splenda until combined. Add eggs, one at a time, mixing well after each addition. Add brandy and vanilla and mix until combined.
  4. Pour batter over crust and spread with a spoon to distribute evenly. Sprinkle with blueberries. Bake 20-25 minutes or until center is set. Cool in pan
  5. Cover and chill up to 3 hours. Cut into bars. Store in covered container in the refrigerator.
Yield: 32 bars
Prep Time: 00 hrs. 20 mins.
Cook time: 00 hrs. 25 mins.
Total time: 45 mins.


  • Totalcarbs: 7

Tags: blueberry, low carb, sugar free, diabetic recipe

July 06, 2014

Sunday with the Grumpy's 7.6.14

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Another Sunday is here already.  Are you ready to see what Grumpy and I have to share with you this week?

It seems kind of silly that I get excited about a turkey in our yard.  We had turkeys in our yard all the time back home.  However, these turkeys have baby chicks and this week we got a shot hence my excitement!
I'm pretty pleased with this photo - I took it through our glass door and Grumpy says we were about 40 yards from the birds.  Turned out pretty good considering the circumstances!

We also have had some really hot and muggy weather.  Here is Kitty Girl.  The old girl flopped out on the deck all pooped from the heat and her hunting adventures.  Recently she got a red squirrel!  I wasn't home to see it (thank god) but Grumpy was pretty shocked that the she had it in her.  I can't stand it when she brings a mouse home to show me.  Seeing her bring a squirrel home would about kill me and freak me out at the same time. ha ha.
Next up is Rudy.  How he can lie in the sun with the humid heat and his fur coat beats me.  However, that is exactly what he did as you can see.  He slept like this for hours.  He didn't even notice I was near him taking shots with the camera he was that out.  The sun in the humidity we have had would not find me snoozing comfortably with a fur coat on!
Meet TommyBoy Fat Cat.  This cat belongs to Grumpy's dad and step-mom.  We took a much needed short vacation and went to visit Grumpy's family up near Clayton, NY for the holiday.  I could not seem to catch this cat in a great position in good lighting - every time he got in the sun, he wouldn't sit still for a second.  I had to lighten this photo up quite a bit to be able to see him like you do here.
We went into Clayton for dinner on the 4th and while there were no fireworks there, we had dinner out on the river.  Being on the river was probably the best part of the evening here because dinner was nothing to talk about.  I was sad to have a not so great dining experience on our trip home because I would have loved to told you we found an awesome place to eat here.  I did get some pretty great shots of the sunset on the St. Lawrence.  Check out the water/sunset photos!
Sunset on the St Lawrence River #sunset

A walk down to the park brought us to this sight.  Now that's an amazing and huge private yacht! 
I even was lucky enough to get a shot of a ship coming through just near the end of the sunset.
The weekend did not come and go without me actually baking something.  I saw my mother in law had some blueberries in the fridge and asked what she was planning to do with them.  I thought muffins and then she thought coffeecake.  Its been a while since I made my favorite blueberry coffeecake, so I went with that because she had all the ingredients for it.  
It was so good :)
Blueberry Coffeecake #blueberries #coffeecake #breakfast

Blueberry Coffeecake
Prep time: 15 minutes
Cook time: 1 hour
  • 1/4 cup stick butter, softened
  • 4 ounces cream cheese
  • 3/4 cup sugar
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups fresh blueberries
  • cooking spray
  • 2 Tablespoons sugar
  • 1 teaspoon ground cinnamon
  1. Preheat oven to 350 degrees.
  2. Beat margarine and cream cheese at medium speed of a mixer until well-blended; gradually add 1 cup sugar, beating well. Add egg; beat well. 
  3. Lightly spoon flour into a dry measuring cup; level with a knife.
  4. Combine flour, baking powder, and salt; stir into margarine
  5. mixture. Stir in vanilla; fold in berries. Pour batter into a 9-inch round cake pan coated with cooking spray. Combine 2 tablespoons sugar and cinnamon; sprinkle over batter. 
  6. Bake at 350 degrees for 1 hour; cool on a wire rack. Yield: 10 servings (serving size: 1 wedge)
I hope you and your family spent some great times together over this holiday weekend and left with great memories.  I know it was good for Grumpy to get to spend some time with his.  A part of the healing he needs go through with these latest events in our life.  He is already on the road to feeling better and that only means it will be just a matter of time before he finds another job that he can love as much as this last one. Thanks for stopping by and see you next Sunday with hopefully some more awesome photos to share!

June 30, 2014

Red, White, and Blueberry Pie

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This is one of Grumpy's Favorites. I rarely make it. As a matter of fact, it has been quite a few years since I have made this recipe! However, since we have had some awesome strawberries lately, I decided that it was time to share this with you (again) with new photos and an updated recipe for Red, White, & Blueberry Pie. Lets get patriotic this week why don't we?
Red, White & Blueberry Pie #patriotic #pudding #strawberries #blueberries
This recipe originated with Pampered Chef and I encountered it years ago when I used to have their parties. Grumpy immediately fell in love with it as he is a huge fan of white chocolate.  The original recipe uses a boxed pudding mix.  Since we no longer use cows milk in our house, I decided I had to change the pudding up.  If you haven't figured it out yet, almond milk does not work in instant pudding.  You just get soup. Yeah.  We found that one out the hard way!
Red, White & Blueberry Pie #patriotic #pudding #strawberries #blueberries
Want to impress everyone for your 4th of July gathering?  This will definitely do the job!  This time when I made the recipe I went with coconut milk to make pudding.  I also had a little bit of trouble with the candy coating for the strawberries.  It started to sieze on me some so I added some crisco to help loosen it up some.  I have yet to find a great white dipping chocolate that I can just buy in the store that also tastes good. Feel free to leave suggestions in my comments if you have some for white dipping chocolate!
Red, White & Blueberry Pie #patriotic #pudding #strawberries #blueberries

Red, White, and Blueberry Pie

Inspired by Pampered Chef
Published 06/30/2014
Red, White, and Blueberry Pie
Take patriotic to the max with this gorgeous pie!


  • 1- 8 inch piecrust, baked
  • 1-1/2 cups light coconut milk
  • 1/2 cup almond milk
  • 3 heaping tablespoons cornstartch
  • 4 egg yolks
  • 2 tablespoons salted butter
  • 1 cup white chocolate chips
  • 1 teaspoon vanilla extract
  • 4 squares white chocolate for baking (used for bottom of pie and dipping)
  • 1 quart fresh strawberries, divided
  • 1-1/2 cups fresh blueberries, rinsed and drained
  • 1 cup thawed whipped topping


  1. Rinse Strawberries and carefully pat dry on paper towels. Select 8 uniformly sized strawberries for garnish. Slice each strawberry in half using 3" paring Knife, leaving stems on each half. Set aside. Hull remaining strawberries and slice.
  2. Melt white chocolate in covered micro-cooker, uncovered on High 1 minute, stirring after each 10 sec. interval until chocolate is melted and smooth. Dip strawberry halves in melted chocolate; place in refrigerate until set.
  3. Scrape remaining melted chocolate over bottom of prepared pie crust, spreading evenly to coat entire bottom and sides of crust. Layer sliced strawberries over bottom of crust and set aside.
  4. In a large heavy bottomed sauce pan, over medium heat, whisk the coconut milk, milk, and cornstarch. Add the white chocolate chips and melt completely stirring constantly.
  5. Beat egg yolks and quickly mix about 1 cup hot pudding mix into the egg yolks to temper. Whisk egg yolk mixture back into the pudding mixture and cook until thickened about 3 minutes. Be sure to stir constantly or your pudding will burn.
  6. Remove from heat and add vanilla extract and salted butter. Stir until incorporated.
  7. Let sit about 10 minutes then pour pudding into pie crust. Refridgerate at least 4 hours or overnight.
Yield: 8 servings
Prep Time: 00 hrs. 30 mins.
Total time: 30 mins.
Tags: blueberries, coconut, dessert, July 4th, patriotic food, Pie, pudding, strawberries, summertime fun, white chocolate,

April 07, 2014

Blueberry Coconut Muffins and Swirled Pudding! SRC Treats.

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I almost had a major panic attack a few weeks ago when I realized I had been so busy that I literally had forgotten to sign up for this month's Secret Recipe Club. After all, I've never missed a single one. I was ill. Sick to my stomach. I told Jane so. She told me to be ready should there be an orphan. Well, that same night I got lucky. There wasn't an orphan, but someone who had to step down this month and I got the slot. Breathing deep sighs of relief. Then I was in for an even better surprise. :)
When I was given my assignment I was given Jess' blog - The Inquiring Chef.  If you haven't been to her blog, then you are totally missing out.  What a treat for me.  :)  Jess makes a lot of Thai food.and I love Thai food.  However, I didn't chose to make it for my SRC post.  I went with another favorite of mine.  Lemon. She had a recipe for Lemon Olive Oil Muffins.  I decided to switch it up and add more favorites.  Dried blueberries and coconut :)  

July 08, 2013

Peaches and Cream Pancakes

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My pairing this month for the Secret Recipe Club was with Sarah of The Pajama Chef.  Lucky for me, Sarah makes a lot of breakfast food and I tend to get my assignment done on the weekends.  The weekend is usually when I will make pancakes or waffles for breakfast, so it worked out perfectly!  I had to get my assignment done early this month because Grumpy and I were going to be headed to Wilmington, NC to visit my son Christopher over the July 4th holiday. Excitement is in the air for me as I type this and anticipate seeing my son for the first time in a year.  Its the longest I have ever gone without getting to see him and hug on him!

May 14, 2013

Blueberry Almond Chai Pudding

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I wasn't planning to post this morning.  I actually have another post almost done and ready to go, but then after trying this recipe, I decided that post had to take a back seat.  Yes.  I loved this that much.

I've been making a lot of dietary changes in the last few months.  Concentrating on vitamin and protein packed food.  While this could be a higher protein if made with skim milk, I didn't use it because I didn't have any on hand.  Next time I will be sure to make this with cows milk to boost that protein factor.

June 30, 2012

Cornmeal Crepes with Ricotta Blueberry Filling and Family Celebrations

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So much has been going on here in our humble little home in Albany, NY.  So much that it is slightly overwhelming and tiring and has sapped my energy or should I say "desire" to turn my computer on at night.  I've been a lazy "iPhone poster" who doesn't care much about her spelling mistakes when it comes to posting.  No, it has absolutely nothing to do with the fact that the tiny lettering is blurred by my old vision in anyway.  *wink*!

April 13, 2012

Blueberry Almond Cream Muffins

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The other morning I decided that it was about time I made some blueberry muffins again.  I couldn't remember the last time I had made blueberry and they are my favorite kind of muffin ever.  Unfortunately, they aren't Grumpy's favorite.  I guess whats good for the goose is good for the gander eh?  Grumpy doesn't get lasagna all that often either and that is because #1 its not my favorites and #2 I hate making it.  So it makes sense that I don't get something I love that much either.  However, after eating this muffin Grumpy may have changed his long as I don't try to make blueberry every time I make muffins.

I still have blueberries in my freezer from last season so I also decided I really should use them.  I need to make room for this season's blueberries when they get here anyway!  In my mind blueberries and almonds just naturally go together so I decided that this recipe would not only be healthy for us and diabetic friendly so Grumpy could have a couple but that it would have the almond/cream flavor I think they deserve!
I used half regular sugar and half splenda, used all white whole wheat flour, and light sour cream.  These aren't fat free by any means because I did use oil in my batter this time also, but they have to be lower fat than if I had used regular full fat sour cream and lower calorie and carb with the splenda and wheat flour.  Like I have said before, I'm no expert in diabetic cooking, I'm in a learning phase, but I like to think that I'm doing a good job trying to make it much more friendly to Grumpy's diet.  While I don't have carb counts for the muffin, I'm pretty sure its probably better than a bakery style muffin!

These were nice and tall, sweet and moist with that creamy, nutty, almond flavor.  Definitely will make these again when I'm in the mood for a blueberry muffin!

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Blueberry Almond Cream Muffins
A recipe adapted from to fit into hubby's diabetic lifestyle by making it lower carb.
  • 2 cups White whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup splenda
  • 1 cup sour cream
  • 1 tsp almond extract
  • 1 heaping cup blueberries, fresh or frozen
  • 2 tbsp slivered almonds
  • almond glaze (recipe below)
Preheat oven to 400 degrees.  Line a 12 cup muffin tin with paper liners.

In a medium mixing bowl, stir together flour, salt, baking powder, and baking soda.  Set aside.

In a separate medium bowl, whisk together eggs, sugar, splenda, almond extract and 1/2 cup of the sour cream.

Fold in half of the flour mixture, then fold in remaining sour cream and then the last half of the flour mixture.  Do not over mix.  Gently fold in blueberries.

Using a large ice cream scoop, scoop batter into muffin cups evenly.  Sprinkle with slivered almonds.  Bake for 20 minutes or until muffins have slightly browned and a toothpick comes out clean when inserted into center of muffin.

Top with glaze made of 1/2 cup confectioner's sugar, 1/2 tsp almond extract, and 1-1/2 tbsp milk.  Alternatively you can mix confectioners sugar with pure amaretto (which is what I did) for that little bit of special/special to be added to your morning muffin :)
Prep time: Cook time: Total time: Yield: 12 muffins

February 07, 2012

Lordy, Lordy, Look who's FORTY!

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He gives me that sexy sneer all the time.  That's his way of telling me "I love you"   lol
Today I took the day off to especially be with the Grump.  Someone needs to be there to console him.  After all, he is starting a new decade.  Don't worry Grumpy.  40's aren't that bad.  At least now I'm not the only old buzzard in the house!  :o)
Oh Grumpy, what a gorgeous Bundt you have!
We'll be renewing his license and I will probably treat him to lunch.  We'll be getting haircuts and I'll probably bug him about going to the gym again (as I always do when we are off work at the same time) and today I'll have another tool to try to convince him.  You aren't getting any younger Grumpy....time to hit the treadmill.
All dressed up for the party
 I even made him a "good for you" treat for his lunch box this week.  A low-fat yummy Blueberry Poundcake with Lime Glaze.  His first words were "you ruined it by putting blueberries in it".  That was Sunday night as it was cooling on the rack.  His second words about the cake were last night and it was "that was pretty darn good considering there were blueberries in it".  There's hope for him after all.

Happy Birthday Grumpy.  I love you with all my heart and soul!

Blueberry Poundcake with Lime Glaze

2 cups granulated sugar
1/3 cup unsallted butter, softened
4 ounces 1/3-less-fat cream cheese, softened
3 large eggs
1 large egg white
3 cups all-purpose flour
2 cups fresh or frozen blueberries
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (6-ounce) carton vanilla low-fat yogurt
1 teaspoons vanilla extract
1 teaspoon almond extract
Cooking spray
1/2 cup powdered sugar
4 teaspoons lime juice

Preheat oven to 350°.

Beat first 3 ingredients at medium speed of a mixer until well-blended (about 5 minutes). Add eggs and egg white, 1 at a time, beating well after each addition. Add extracts and mix.  Lightly spoon flour into dry measuring cups; level with a knife. Take 2 tablespoons flour from the 3 cups of flour and add to blueberries in a small bowl and toss well. Combine remaining flour, baking powder, baking soda, and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture and  pour cake batter into a 10-inch tube pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.

Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and lime juice in a small bowl; drizzle over warm cake. Cut with a serrated knife.  

August 15, 2011

Fruit Spring Rolls - Secret Recipe Club

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I became a really huge fan of spring rolls last year.  I tried them for a first time in a Thai restaurant, then decided to try making my own and made the Butternut Squash Almond Rice Paper Rolls and those became my very favorite!

While browsing my assigned blog for this month's Secret Recipe Club reveal I came across Fruit Spring Rolls.  I knew then and there I would be trying a fruit spring roll in my near future!  This last month I dug into the blog called Sustainable Cooking for One written by Stephanie Bostic who also happens to have a cookbook out titled "One Bowl:  Simple Healthy Recipes for One".  Stephanie has several interesting recipes that are great to have on hand for those days when it is just me eating in the house!

I adapted the recipe some to add noodles to the picture.  I feel like I need these noodles in order to have a spring roll.  They just add that "sumthin' sumthin'" to the whole thing for me.  I also went with a citrus dipping sauce.  The original recipe for Stephanie's recipe can be found by clicking the link below.  I hope you will enjoy!  

You can read about the Secret Recipe Club by visiting the website and view past posts from members that are featured each day by Amanda (the creator of our fabulous group!).  Don't miss out on a post and subscribe to the feed, follow us on Twitter and on Facebook!  
Fruit Spring Rolls
recipe adapted from Sustainable Cooking for One
This recipe will make 3 spring rolls

Printable Recipe

3/4 cup thin rice noodles, prepared according to package directions
1 tablespoon agave nectar or honey (adjust to your taste for sweetness)
1/8 cup fresh mint, chopped
3 large strawberries, sliced
1/4 cup blueberries
1-1/2 tablespoons candied chopped walnuts

Dipping sauce:
Juice of 1 lime
1 tablespoon agave nectar or honey (adjust to your taste for sweetness)
1 tablespoon mint leaves, chopped

Mix the noodles with the agave syrup and mint.  Set aside.  Lay a damp kitchen towel on a work surface.  Soak a rice paper round in very warm water for 20-30 seconds until softened.  Place the rice paper on the damp towel and add 1/4 cup of the noodle mixture in the center of the rice paper.  Form the noodles into a rectangle.

Arrange sliced strawberries, chopped candied walnuts and blueberries on top of noodles.  Fold bottom of rice paper circle over filling, fold in sides and turn paper circle to roll around the filling.

To make the dipping sauce, mix lime juice, sweetener and mint leaves.  Serve fruit spring rolls with sauce.

Check out all the other Secret Recipe Club reveals below!

August 13, 2011

Blueberry French Toast Souffle

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Its been a while since I've made a breakfast on the weekend for Grumpy and me.  Most often for the weekend I will make pancakes, sometimes waffles, other times french toast.  Today though, I wanted to do something different; something I have not tried before.

Mom and Dad were here last weekend and when they came to visit they brought along with them a whole lot of garden goodies.  They also brought me a labor of love that didn't come from their garden, but had picked on their own:  Blueberries!  They know how much I love them and brought me several quarts!

June 22, 2011

Easy and Delicious Dessert Crepes

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Thank you for visiting! If you liked this post, please don't forget to stumble :)

Today I present to you the dessert version of our crepes that Austin made for us the other day.  We attempted the recipe he brought home from his cruise, but it just did not work out too well.  I am thinking the instructions were, I really don't have a recipe for you today - but if you need one for crepes themselves, you can find one here on my blog by checking out the post for Blintzes that I did quite a long time ago (or you can just click the printable recipe link below to get the recipe).  A Blintz is basically a crepe - only I filled the crepes back on that post with a cheese filling and topped with blueberries.

August 05, 2010

POM Wonderful Blueberry Banana Bread

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Remember that Blueberry POM Wonderful Maple Syrup I made?  Well, I found another use for it that turned out absolutely delicious!  I decided to make a banana blueberry bread with the syrup.  Because the syrup was made with pure maple syrup and POM Blueberry Juice, I decided to also do a Maple Walnut twist to the bread.  The results?  Oh so yummy, oh so moist Blueberry Banana Bread which went over very well at work.  So well that when one of the profs came in the office yesterday afternoon he stood and looked at me.  I asked him if he needed anything.....and he said yes.  Blueberry Banana Bread.  Ha.  Maybe Grumpy is right.  Maybe they do only like me for my baking!

August 03, 2010

Cinnamon Flavored Pancakes with Blueberry POM Wonderful Syrup

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Not too long ago I was contacted by Ryan of POM Wonderful wondering if I would be interested in a case of their Blueberry POM Wonderful juice*.  Well, of course!  The box arrived last week and I knew one thing I wanted to do was make a syrup with it. Hmm.  I wonder how he knew I loved Blueberry?  ;o)

From my many breakfast (and pancake posts) I am sure you realize by now that we are pancake people when the weekend arrives.  I'm not as plain Joe as Grumpy is though.  I like my food on the "fancier" side.  lol  I like plan Jane too, but I like to doctor things up often also!

Cinnamon Flavored Pancakes with POM Wonderful Blueberry Syrup and Mangos

1-1/2  cup  all-purpose flour
1  tablespoon  sugar
1/2  teaspoon  baking soda
1/2  teaspoon  baking powder
1/2  teaspoon  ground cinnamon
1/4  teaspoon  salt
1  ounce uncooked Cream of Wheat
1  cups  milk
1  tablespoon  canola oil
1/2  teaspoon  vanilla extract
1  large egg
1 mango, peeled and diced

POM Blueberry Syrup

1/2  cup POM Wonderful Blueberry juice
1/2  cup  pure maple syrup
2  tablespoons  POM Wonderful Blueberry juice
2  teaspoons  cornstarch

To prepare pancakes, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 6 ingredients (through cream of wheat) in a large bowl; stir with a whisk. Combine milk, oil, vanilla, and egg; add to flour mixture, stirring until smooth.

Spoon 1/4 cup batter per pancake onto a hot nonstick griddle. Turn when tops are covered with bubbles and edges look cooked.

To prepare syrup, combine 1/2 cup juice and syrup in a medium saucepan. Bring to a boil over medium-high heat. Combine 2 tablespoons juice and cornstarch in a bowl; add to pan. Cook 1 minute or until thickened; remove from heat. Serve with pancakes topped with mango..

 *I received 1 case of POM Blueberry Wonderful juice to sample and experiment with.  In no way, shape, or form was I "required" to post about this product. 

July 02, 2010

Fighting the fat and getting fit

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I'm so proud of myself.  Why do you say?  Well, because I have been exercising a good 2 hours a day the last week....and I'm really feeling the addiction.  Before I had my cervical spine surgery just a little more than a year ago, I was a runner.  I loved to run.  I was addicted to running.Unfortunately, my neck injury put a stop to my running.  I was given the go ahead quite some time ago to go back to my normal exercise routine, but well, you know how it is when you get "unused" to something.  It is pretty hard to get "used" to it again. 

This week I got back into the rhythm of exercise by staying off my computer in the morning.  I logged in to check my mail and made myself get off within 10 minutes of turning it on.  If I had enough time to do that.  By 5:30 I had to be ready to exercise.  I've been using the Wii fit.  Let me tell you, that boxing really gets a sweat worked up - and I can burn off 70 calories in just 10 minutes with the boxing alone!  Of course, another thing I love about the Wii is there is free run.  YeeHaw!  lol.  Since my house is too small to house my treadmill, I no longer have it here.  Instead, my Mom benefits from my treadmill.  :)  I have been working out for an hour on the Wii and taking an hour walk at my lunch break - every day.  Rain or shine.  I just grab my umbrella and go.  I'm feeling great (for the most part) and I know the exercise is contributing.

I also gave up Coffee.  Gasp.  Yeah.  I can't believe it myself.  However, I was addicted to some high test awesome coffee - Jernabi Coffee if your interested :) - and with our situation not really being the best financially here, I decided I had to give it up.  No matter if I wanted to or not.  Maybe in the future, I may go in for some decaf, but that is going to be it.  My body doesn't need that caffeine

So this brings me to my smoothie addiction.  Yup.  I gave up one to create another.  However, I think the exercise combined with my smoothie addiction is a healthy thing.  Don't you think?

HoneyB's Blueberry Smoothie
1/2 cup frozen blueberries
1/2 cup vanilla flavored fat free yogurt (I use Stonyfield)
1/2 cup 1% milk (or more if needed to loosen smoothie up a little)
2 packets Splenda sweetener - feel free to sweeten to your taste with your favorite sweetener
2 teaspoons flax meal

Put ingredients all together in blender and blend until smooth.  Or, if like me, you gave your blender to your youngest so they could make their own drinks....use a hand held immersion blender.  They are awesome.

June 21, 2010

Blueberries in scones

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I am always in happy land when blueberries are around.  :-) 

A few days ago I got even happier.  AJ left a comment on my blog that directed me to his blog - AJ's Cooking Secrets.  

Which is where I saw the recipe for these blueberry scones.  I immediately knew what I would be using the blueberries I had just bought for!  AJ made Tyler Florence's recipe for blueberry scones.  I went to the Food Network site and read the reviews on Tyler's scones.  Several people were having trouble with them being dry (AJ had this problem too) - but me?  I have to be different you know?  I had a problem with them being too wet!  ha ha.  Could be because I didn't use heavy cream.  

I think I was better off with a wetter dough - because I used fresh blueberries and they didn't crush because of the wetter dough.   In any case, they were yummy (Justin ate quite a few!).  Much better the morning you make them however - so plan to have company!

Blueberry Scones
Adapted from Tyler Florence Blueberry Scones with Lemon Glaze

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons cold unsalted butter, cut in chunks
1/2 cup International Delight Sugar-Free French Vanilla Creamer
1/2 cup 2% milk
1 heaping cup fresh blueberries

Juice of one large lemon
grated rind of lemon
1-1/2 cups powdered sugar (more if needed)
Preheat the oven to 400 degrees F.

Stir together the flour, baking powder, salt, and sugar. Using a pastry blender, cut in the butter to coat the pieces with the flour until crumbly.  Make a well in the center and pour in the creamer and milk. Fold everything together just to incorporate; do not overmix the dough. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries
Press the dough out on a lightly floured baking stone , forming circle.  If your dough was wet like mine you may need to use more flour to prevent sticking.  Cut into 8 pieces (like you would a pie) and carefully separate scones so they do not touch.   Brush the tops with a little of the creamer . Bake for 15 to 20 minutes Let the scones cool slightly before you apply the glaze.

To make the glaze, mix the juice, rind and powdered sugar together.  I added 1/4 cup of sugar at a time until the glaze was a good consistency to drizzle over the scones.

**The leftover glaze is delicious drizzled over a fresh fruit salad!

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