Violet, you're turning violet!

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Blueberry Crumb Pie



Yes another blueberry recipe. I told ya I had more :)

Well this one is another delicious way to use up these summer berries. This recipe is a Food Network Magazine find. My roommate and I actually both bought the magazine and both saved this recipe so we knew we had to make it.

This is the perfect summer pie and will be great at any bbq or gathering. Not only is this a impressive  pie to look at but it is made from scratch (even the crust!), which makes it all the more impressive. Being that it is made from scratch, it is a little bit time consuming but well worth it!

It is a whole wheat crust which is dense and buttery, much better than a store bought pastry or pie crust. It also has an amazing brown sugar and walnut crumble topping, mmm mmm mmm!

Well it's a beautiful beach day and that ocean is calling my name so I will just leave you with the recipe and hope you try this :).

Oh btw, this pie is best eaten with in a few days (like 2) or freeze it to keep it from becoming runny and soggy.

You can find the recipe over at Food Network, which has detailed directions.

I recommend adding some cinnamon to the crust and crumble, and maybe trying honey instead of sugar in the blueberry filling. Just think it will spice things up a little :)

 Enjoy <3

In case you didn't see the link above, here is the link; Blueberry Crumb Pie

Ice Ice Baby

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Blueberry and Cream Popsicles

Hello hello! I don't know how it is for you, but here its HOT HOT HOT! I'm pretty sure this has been the hottest summer here on the  (south) Jersey Shore in quite a long time.

Thank goodness for the wonderful ocean always calling my name! And thank goodness for ice cream! Now I have never been an ice cream fanatic, regardless of my giant sweet tooth. However, this summer I feel like I have been eating buckets of the stuff. So I thought I need to get back to using that oh so wonderful ice cream maker my lovely friends had bought for me!

I was going to go all gourmet and make a salted caramel ice cream, but when I opened my refrigerator I changed my mind. I saw my left over blueberry sauce from those amazing blueberry cheesecake cupcakes I made recently. So I thought hmmm I can defiantly make a super simple blueberry ice cream. 

Then I got to thinking even more. Do I really need to have a gallon of ice cream sitting in my freezer for me to devour?

Need, no. Want, yes.

So to save my butt from growing I decided to make Popsicles instead. Such a thinker, aren't I?

These turned out perfect, and seriously could no be easier. Even if you don't have left over blueberry sauce, that only take minutes to make.

Once the sauce is made you simple make a separate cream base of heavy whipping cream, half and half, sugar and vanilla. Viola!

Easy as that! This recipe can make up to 6 pops but feel free to adjust it to make more because you won't want just one :).

Enjoy & stay cool!

Blueberry Cream Pop's

makes 4-6 popsicles

Ingredients

• 1 cup blueberry sauce, recipe found here
• 3/4 cup heavy cream
• 1/4 cup half and half (or more heavy cream)
• 1/2-1 cup powdered sugar (adjust to your sweetness level)
• 1/4 teaspoon vanilla extract

*A popsicle kit is great but you can use small paper cups and popsicle sticks as well*

Directions

1. In a large bowl, whisk together cream, half and half, vanilla, and sugar until sugar is dissolved.
2. Spoon some of the cream mixture into each of the popsicle containers, or cups, filling just the bottom.
3. Spoon some of the blueberry sauce on top of cream mixture.
4. Continue to do this until popsicle container is filled and top with popsicle top/stick.
5. If using paper cups let the pop's freeze slightly before inserting popsicle stick.
6. Let freeze for 6-8 hours before enjoying.

 
 





Blueberry Cheesecake Cupcakes

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Hello Strangers! Yet again I have let this lovely place lack in new posts. But I am coming back with not just a great recipe but an AMAZING new cupcake!

These pretty little things are Blueberry Cheesecake Cupcakes. Sounds phenomenal right?



They look phenomenal too, don't they?!



They are light and airy vanilla cupcakes filled with a blueberry sauce that is made with honey instead of sugar, and topped with a cream cheese  frosting. A great summer cupcake, especially here in South Jersey where blueberries are as fresh as you can get!

I also got fancy and used colored icing swirled with white icing. I think this is my new favorite way of frosting cupcakes. I could look at them all day they just look so great!

To make the swirl is actually very simple. A great tutorial can be found HERE. It is also quite a great blog as well. If you haven't checked it out yet, you should.

I filled the cupcakes by using a small pairing knife to cut a circle into the top of the cupcake. Then I pulled the piece out and gently pressed down on the hole to make a little but more room for the filling. Next I spooned the cooled blueberry filling into the hole and topped with the piece I removed. Its very simple but if you want more detailed directions at Annie Eats, another blog I love following.

I wish I had a good picture of the middle of the cupcake but I only have a blurry one taken from my cell but I will show you just to give you an idea of what the blueberry filling looked like. But I will post it at the bottom away from the prettier pictures, lol.

Anyways, stop reading and go make these delectable cupcakes!

my niece loves her cupcakes!

Blueberry Cheesecake Cupcakes

makes 12 cupcakes

Vanilla Cupcakes

Ingredients

• 1/2 cup unsalted butter 
• 1 egg
• 2 egg yolks
• 1 1/2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup sugar
• 1 teaspoon good quality vanilla extract
• 1/2 cup whipping cream

Directions

• Preheat oven to 350 and place 12 cupcake liners in muffin tin.
• Sift together flour, baking powder, and salt into a large bowl and set aside.
• Beat butter with an electric mixer for 30 seconds. Add in sugar and beat until combined.
• Add egg, and egg yolks one at a time until fully incorporated.
• Add vanilla.
• Add 1/3 of the flour mixture and beat until  just combined. Follow with half of the whipping cream. Repeat, and end with the last 1/3 of the flour mixture, beating until just combined.
• Pour evenly (usually about 1/4 cup) into the muffin tin and back 15-18 minutes, until top is slightly golden and toothpick comes out clean.
• Cool in tin for 5 minutes, then remove and let cool completely on a cooling rack.

Blueberry Filling

I used my go to blueberry sauce recipe used for these oatmeal bars and this frozen yogurt cake, mmm!

• 1 2/3 cups blueberries
• 3 tablespoons honey, or sugar but I prefer honey
• 2 teaspoons cornstarch
• A pinch of nutmeg
• 1/4 teaspoon cinnamon
• 2-3 teaspoons lemon juice 

Directions

1. Add all ingredients to a medium saucepan and bring to a boil.
2. Reduce heat and stir constantly until sauce thickens, about 5-7 minutes.
3. Remove from heat and set aside.

*there will be plenty left over; perfect for ice cream or waffles*

Cream Cheese Frosting

*this makes quite a lot as well, but it's always great to have extra icing :)

Ingredients

1 8 oz package of cold cream cheese (not rock solid, but right out of the fridge is perfect)

5 tablespoons of room temperature butter

2 teaspoons vanilla extract

2 cups powdered sugar

*Blue food coloring for half of icing mixture

Directions

1. Sift 2 cups of powdered sugar into a large bowl and set aside.
2. Beat cold cream cheese with butter and vanilla until combined, do not over mix or it will loosen and separate.
3. Gradually add sifted sugar and beat until just combined. Add more until you reach the consistency and sweetness level you prefer.
4. Scoop half of the frosting into a separate bowl and add enough blue food coloring until the color you want is achieved.
5. Spoon the white frosting in a piping bag and the blue into another.
6. Cut the ends and place into a larger pipping bag fitted with the tip of your choice. Make sure both ends are inserted into the tip or you will only get one color to come out.

To Assemble Cupcakes

1. Once cupcakes and filling have cooled, use a pairing knife to cut holes in the top of the cupcake.
2. Trim the bottom off the piece you just removed from the cupcake, leaving just the flat top
3. Spoon blueberry filling into the hole and replace the top of the cupcake.
4. Pipe frosting onto cupcake in a large circular motion.

*Again refer to these two sites for excellent step by step directions:

   To swirl frosting

   To fill cupcakes

<3ENJOY

 

 P.S. Here's a look at the filling

 

  

Blueberry Oatmeal Bars

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Look at me, back in action and keeping up with my blog posting! Well now that I have somewhat of a schedule and a working computer be prepared for some OUT OF THIS WORLD recipes. Haha not really, but still quite tasty and down right Pinterest worthy right?!

This recipe is one I came up with yesterday morning. I had bought some blueberries and they were extremely plain and almost flavorless. I get it, its a tad too early for blueberries, but I could eat buckets of blueberries so whenever they are sold I can't resist and buy them knowing they are not going to be nearly as delicious and ripe as they should be. If I just wait a few more weeks I can have an endless selection of blueberries at my finger tips, being that I literally live in the blueberry capital of the world.

However, I bought the pint of blueberries. Since I did not want to eat them plain I figured I'd bake something with them. I decided to go with a good old blueberry bar. Its nice and sweet thanks to making a sauce with the blueberries and honey, but also toasty and crunch because of the oatmeal and walnuts.

Mmm mmm. I could eat the whole batch, but I won't. At least I hope I won't.

If you went out and bought blueberries a bit too early don't eat them its not worth it. Make these bars, they are well worth it!

Blueberry Oatmeal Bars

Makes 12-16 bars

Ingredients

For the bars

• 1 1/2 cups quick cooking oats
• 1/2 cup whole wheat flour
• 1/2 cup brown sugar, dark or light
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 a teaspoon cinnamon
• 6 tablespoons unsalted butter, melted
• 1/4 cup chopped walnuts

For the Filling

• 1 2/3 cups blueberries
• 3 tablespoons honey, or sugar but I prefer honey
• 2 teaspoons cornstarch
• A pinch of nutmeg
• 1/4 teaspoon cinnamon
• 2-3 teaspoons lemon juice 

Directions

1. Preheat oven to 350 degrees.
2. Line an 8 in square baking dish with parchment paper, or foil with non stick spray.
3. In a large bowl, mix the oats, flour, brown sugar, baking soda, salt, and cinnamon together.
4. Add the melted butter and mix with a fork until combined and a light crumb forms.
5. Press half of the mixture into the prepared dish and bake for 12 minutes.
6. While baking the crust; Prepare filling by adding the blueberries, honey, cornstarch, nutmeg, cinnamon and lemon juice to a medium sauce pan.
7. Stir ingredients and continue to cook over medium heat until sauce thickens, about 7 minutes.
8. Pour over crust and top with remaining mixture.
9. Sprinkle the 1/4 cup of nuts over the top, and bake for about 30 minutes.
10. Let cook in pan on a wire cooling rack.
11. Once cool cut into bars and enjoy!

On The Lighter and Brighter Side of The Morning

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Baked Oatmeal

with Bananas and Blueberries

Hello hello! So I know this site is loaded with scrumptious baked goodness but I eat a lot more than just all these sweets. I surprisingly eat quite healthy and enjoy making nutritious meals and snacks. This recipe is a delicious but healthy breakfast loaded with sweet flavor from the blueberries, banana's, honey, and cinnamon.

I am someone who never skips breakfast, ever. I enjoy a huge Belgium Waffle every now and then but for the most part I actually crave a good bowl of oatmeal. I wanted to make it a little more amped up for a change so I decided to try a new way of making my oatmeal, as opposed to throwing it in the microwave.

So I decided to throw it in the oven :).

I have had baked oatmeal at a few breakfast joints before but its so overloaded with cream and sugar that you might as well chow down on those pancakes and syrup. So I decided to make this with out all the loaded fat and sugar. This can be done by just a few simple swaps. Using a natural sweetener like honey, and non fat milk. The rest of the flavor comes naturally from the fruit. I added quite a bit of cinnamon just because I can never have enough cinnamon flavor, but can ya blame me?!

This breakfast is a perfect well rounded meal with healthy carbs, fiber, and vitamins. It's also so delicious you can enjoy this as a snack or dessert.

Enjoy! <3

Baked Oatmeal
with Blueberries and Bananas 

Ingredients

• 2 medium ripe bananas, sliced into 1/2" pieces
• 1 1/2 cup blueberries
• 1/4 cup honey
• 1 cup uncooked quick oats
• 1/4 cup chopped almonds, walnuts might work better but I didn't have any
• 1/2 tsp baking powder
• 1 1/4 tsp cinnamon
• pinch of salt
• 1 cup fat free milk 1 egg
• 1 tsp vanilla extract

Directions

1. Preheat the oven to 375°  & lightly spray a 8 x 8" or 9 x 9"  baking dish with cooking spray.
2. Place the banana slices on the bottom of the baking dish.
3. Pour half of the blueberries over the bananas with 1/4  of the cinnamon, and 1 tbsp of the honey.
4. Cover with foil and bake for 15 minutes, until the bananas get soft.
5. Meanwhile, in a medium bowl, combine the oats, half of nuts, baking powder, remaining cinnamon, and salt and stir together. 
6. In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract
7. Remove the dish from the oven and pour the oat mixture over the bananas and blueberries.
8. Pour the milk mixture over the oats and distribute as evenly as possible over the oats. 
9. Sprinkle the remaining blueberries and nuts over the the top.
10. Bake the oatmeal for about 30 minutes, or until the top is golden brown and the oatmeal has set.
11. Best served warm from the oven.

Fro Yo, Fo Sho!

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Frozen Yogurt Cake

with honey cinnamon blueberry sauce

So I had this idea in my head for over a week now and I am excited to finally share it!

It all started when I bought the new cookies from Nabisco. The Newtons Fruit Thins. They sounded amazing! Blueberry and brown sugar crunchy, sweet cookies. Sounds delicious right?!

Well they weren't horrible but I did not get the taste I was hoping for and did't see myself eating them by themselves. Perhaps they were and acquired taste but I did not take the time to figure it out and a cookie should not even have to be an acquired taste, I mean its a cookie.

 I thought hmmmmm these would be great as a cheesecake crust! But, I have been on a frozen yogurt kick big time( I REALLLLLYYY want a good ice cream/frozen yogurt maker for my birthday, lol) and was wondering if I could make a frozen yogurt pie type thing with some blueberries mixed it. Then as the days went on I came up with this and finally got around to make it!

It is super sweet and somewhat healthy. I mean the cookies are made with whole grain ya know lol. But I did use lower fat fro yo and in the blueberry sauce using a natural sweetener like honey instead of sugar is much better because your body can process it more easily than refined sugars. Anyways, enough with the health lesson and onto the recipe!

I called this a cake because I didn't know what else to call it. I could have made it in a pie dish and built the crust up the sides or in a spring form pan but for some reason I went with a cake pan. Either way it came out wonderful! Hope you enjoy it too!

.....gone

For the crust:

8 or 9 Newtons Blueberry Brown Sugar Fruit thins/

   *or 1/2 cup of graham cracker crumbs

2 tablespoons melted butter

For the Sauce:

1pint blueberries

1/4 cup honey

2 teaspoons cinnamon

1 teaspoon vanilla

1 teaspoon fresh lemon juice

Fro' yo':

 Which ever store bought vanilla frozen yogurt you prefer

 I LOVE Edy's Vanilla Yogurt blends

 Or if your lucky with a ice cream machine, go ahead and make your own!

Preheat oven to 350.

In food processor, pulse cookies until they are a fine crumb.

Pour in melted butter and pulse until few clumps form.

Press firmly into 6inch cake pan, and bake for about 10 minutes.

Let cool.

Empty blueberries into large pot and mash slightly.

Pour in honey, cinnamon, vanilla, and lemon juice.

Bring to a boil over medium heat for 8-10 minutes, stirring occasionally.

Sauce will thicken, however if it is still thin super thin continue to boil a minute or two longer.

Assembly:

Let frozen yogurt soften slightly and spread layer over cookie crust.

Pour half of the COOLED blueberry sauce over frozen yogurt layer.

Place in the freezer to firm, about 10-15 minutes.

Repeat steps and place back in freezer, covered with cling wrap(do not press into blueberry sauce, just pull tightly over cake pan so that crystals do not form on top of cake)

Cut into slices or just go on and dig in with a spoon and you dont have to share it :)

 

Simply Scumptious!

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Blueberry Bread French Toast

with cinnamon and brown sugar

Blueberries. Cinnamon. Sugar. And buttaaaa! If that doesn't mix well then I'm not sure what does! Summer is not only bikini season but also blueberry season and if you would like both to go hand in hand with out issue then well don't bother reading this recipe. It is a scrumptious and indulgent Saturday morning breakfast that is just too delicious to worry about that bikini, for me anyways.

I have always loved french toast and preferred it to pancakes any day (Belgium waffles are a close 2nd). I also pride myself on my amazing french toast making skills, but that's a story for a different day. This french toast was no different. It came out perfect and defiantly called for seconds.

Now, ever since I saw the Good Eats episode on french toast I truly believe that putting that extra effort into making a custard and soaking the bread over night and not using sliced white bread, really makes for the PERFECT french toast. However this bread was pre-sliced, I bought it at an Amish Market which, if you have ever been to one, is like dieing and going to heaven. If heaven was the smell of cinnamon and sugar, and donuts and butter filling the air. Anyways, since it was sliced super thin I did not want to soak it over night and end up with a soggy lumpy mess. So instead I made a super decadent egg mixture with eggs, cream, vanilla, and cinnamon. MMMM!

This was pre-made blueberry bread. If you can't find any any good french bread, such as brioche, or yes even that good old bag of Texas Toast would work. Or if you feel like getting fancy go ahead and whip up your own. The only thing I wish I did was make a homemade chunky blueberry syrup but I was out of blueberries. Good, REAL, maple syrup did just dandy!

Blueberry Bread French Toast

(yield: 6 servings with 2 slices each)

1 loaf, or enough slices to feed the hungry mouths, of blueberry bread(or bread suggested above)

3 tablespoon cinnamon

1/4 cup brown sugar

   * you may need to repeat this mixture depending on how much french toast you are making *

For egg mixture:

6 egg yolks plus 3 whole eggs whisked

1/2 cup of heavy cream, or half and half would work

1 tsp vanilla

1 tsp cinnamon

In large bowl whisk eggs and add in cream, vanilla and cinnamon. Whisk to incorporate. Pour into large baking dish.

In shallow bowl mix cinnamon and brown sugar together.

Preheat skillet or large pan.

Dip 6 slices (or as many that fit into baking dish) into the egg mixture pressing down. Let sit for at least 1 min.

Transfer to preheated skillet or pan. Medium heat works best.

Sprinkle with cinnamon and brown sugar mixture.

Cook for about 3-4 minutes and flip. Sprinkle with cinnamon and brown sugar mixture again.

Cook for another 3-4 minutes and remove from pan.

Lather on that butter and dust with powdered sugar and pour on that syrup.

*Note* If serving a lot of people at once keep the oven on warm and place finished french toast on baking sheet. It will keep it nice and warm until ready to serve.

           Also I prefer heating the syrup so try that out as well!

Cinnamon Blueberry Cake with streusel topping & vanilla glaze

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Omg doesn't that just sound mouth watering?! Well its blueberry season and since I  live in the blueberry capitol of the world I've been eating them by the bucket, literally. I attempted to make these blueberry crumble bars the other day but went WAAYYYYYY overboard on the blueberry mixture and so instead I got an interesting take on a blueberry buckle with a thin crust on the bottom. It was actually soooooo delicious because I added lemon zest and juice to the berry mix mmmmm.

 Ok anyways, I still have a ton of berries left so i decided to make blueberry muffins to bring into work tomorrow. But like I said before I NEVER have everything I need and I was out of the cupcake/muffin liners. 

So I decided to make a cake instead. And it was a success! 

 This is seriously a scrumptious cake! Its light and sweet with a ton of blueberries. The crumble topping is slightly crunchy but still super smooth and sweet. And then that glaze mmmmm. Just goes perfect with the streusel on top! You know your wishing you could have this cake! 

p.s. I added quite a bit of cinnamon because I can never have enough so feel free to use less, but who would do that?!

If you can't come visit me for a piece lol, here is what ya need:

Cinnamon Blueberry Cake with streusel topping & vanilla glaze

2 cups all-purpose flour
3/4 cup granulated sugar
1/4 cup  butter, soften
3/4 cup milk
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon cinnamon1 egg

2 cups fresh blueberries (frozen might work just make sure they are thawed and dry)
    I also toss the blueberries in a little cinnamon before adding to the batterCrumb Topping
    1/2 cup granulated sugar
    1/3 cup all purpose flour
    1/2 teaspoon ground cinnamon
    1/4 cup margarine or butter, softened

    Sprinkle of cinnamon

Mix all ingredients until crumbly. Sprinkle over batter.
Glaze - recipe follows

Heat oven to 375 degrees F. Grease 9-inch round pan or 9-inch square pan.

Mix flour, sugar, baking powder, salt, and cinnamon in a large bowl.
Add milk, egg, and softened butter and mix with a large spoon until well incorporated.
Carefully stir in berries.

Spread batter in 9-inch pan. Sprinkle with crumb topping. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Drizzle with Glaze. Pour a giant glass of milk and try not to eat the whole thing! 

Glaze
1/2 cup powdered sugar
1/4 teaspoon vanilla extract
1 to 2 teaspoons milk
   -Mix until sugar is dissolved. Add more sugar or milk as you go if its too thin or too thick.