Posts Tagged ‘Blueberry’

Baby W was born at 11:57 pm last night, after 42 hours of labor. There was time to make cake as well.


Mini Blueberry Bundt Cakes

  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/4 cup 2% low-fat milk
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups fresh or frozen blueberries

Lemon Icing

  • 1/2 cup confectioners’ sugar
  • 1 1/2 teaspoons 2% low-fat milk
  • 1 teaspoon lemon juice

In a small mixing bowl, cream butter and sugar. Beat in the egg, milk and vanilla. Combine the flour, baking powder and salt; stir into creamed mixture. Fold in blueberries.

Pour into three 4 inch bundt pans coated with nonstick cooking spray. Bake at 350 for 25 to 35 minutes or until toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For icing, in a small bowl, combine the confectioners’ sugar, milk and lemon juice; drizzle over cakes. Garnish with additional blueberries if desired.

NOTE: If using frozen blueberries, do not thaw before adding to batter.


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So today was a baking sort of day.  I’ve found myself at a bit of an impasse with my sewing project as I battle back and forth with the pressing debate of to buy a serger or not to buy a serger?  How badly do I want to avoid having to do french seams on this whole project? And so I bake.  It’s as good a way as any to work through a dilemma.

Breakfast was blueberry scones.  YUM.  There’s an entire stick of butter in there, so it really can’t help but taste good.

Moving into the afternoon, it was time for some good old fashioned bread out of the bread machine.

I’d been experimenting with modifications to a simple white bread recipe, and this final version has become my standard go-to bread for the machine.  I can be down to next to nothing for groceries in the house and always have the ingredients on hand; and when there’s not much food in the house, there is certainly nothing better than good bread!  Here’s the recipe:

Jo's Yogurt Bread

Jo’s Yogurt Bread

  • 3 T. melted butter
  • 3/4 c. water
  • 6 oz. plain, non-fat greek yogurt (I use a single container of Chobani)
  • 3 c. all-purpose flour
  • 3/4 c. wheat flour
  • 1 T. sugar
  • 1 t. salt
  • 1 package ready-rise yeast (2 1/4 t.)

Put all ingredients except for the yeast into the bread pan in the order listed.  Make a well in the dry ingredients (about 1″ deep) and pour in the yeast.  Cook on basic bread cycle setting for 1.5 lb. loaf.  Be sure to eat the heel while still warm!

After bread was done, it was time for a dinner of garlic chicken sausage in white wine with orzo and diced tomatoes:

Next time I think I will nix the tomatoes, add basil and more parmesan, and finish with butter instead of oil.

While I’m on the subject of food, I should take a minute to brag about the wonderful meal I had last night at Garden at the Cellar.  I started off drinking “The Crule,” which I will have to assume is French for “Ginger Cosmo,” as it was simply vodka, cranberry juice and ginger beer.  Excellent combination, which I will definitely try to recreate here at home. With five of us there to celebrate my sister’s birthday, we got to taste a lot of different little plates including:  Chicken & Thyme Croquettes with Smoked Pepper Aioli, Glazed Short Ribs with Quinoa, Grilled Brussels Sprouts & Parsley Salad, Bacon-wrapped Dates with Goat Cheese and Curried Apple Hash, a handmade Chorizo “plate of the day,” and finally, a Duck & Fig Flatbread with Goat Cheese, Scallions & Arugula.  It was hands down all as good as it sounds.

Dessert brought us to Cafe Pamplona for cappuccinos, chocolate mousse, and a few rounds of word games.  I think my sister should have birthdays more frequently.

So there’s the writing.  As for the ‘rithmatic?  I think it’s time to go balance my checkbook.

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