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Blueberry Cream Cheese Streusel Mini Cakes

February 25, 2013 · by · 1 Comment
Blueberry Cream Cheese Streusel Cakes from ItsYummi.com #recipe #blueberries #PamperedChef

Before I start today's post, a big Yummilicious congrats goes to Carrie Gregory, the winner of my Land O Lakes giveaway.  Have fun with your new cooking tools, Carrie!

So many of you know that I started my own business in December.  In home cooking lessons are TONS of fun, but so are the online/Facebook parties.  Such a neat experience to bring friends, family, and co-workers together for a fun evening.  I had a party last week where we talked about recreating our favorite childhood treats.  Of course, I mentioned how I had recreated the amazing apple cinnamon crumb cake that my dad used to pick up for us at Meuer's Bakery.  One of the guests at the party said that she had memories of her grandma's sour cream pound cake (YUM!) and another mentioned that she is smitten with blueberry desserts.  Pie, cobbler, cake, cookies... she told me that if it's blue, she'll eat it!  I made her promise not to eat a Smurf, and then assured her that I'm just as smitten with those plump, juicy berries.  So much so, in fact, that when my friend Christine made a pan of strawberry cream cheese stuffed streusel cakes, I knew that I'd have to recreate them using blueberries... so I did!

 

Blueberry Cream Cheese Streusel Cakes from ItsYummi.com #recipe #blueberries #PamperedChef

 

Before you try cleaning or adjusting your monitor, display, or your bifocals, please know that the photo above IS blurry.  It's not supposed to be, mind you, but it is.  I got a new camera lens and I'm still practicing.   I also accidentally deleted the GOOD photos and kept the bad ones.  Sometimes, I really disappoint myself.  *sigh*  At least you've got  a blurry visual of the goodness that awaits you!

I can tell you with all certainty this recipe makes an ahhhh-mazing cake, so despite the bad photos, it tastes tremendous!  Light & fluffy cake packed with juicy blueberries and topped with streusel.  Seriously...what's NOT to love?!  :)

 

Blueberry Cream Cheese Streusel Cakes from ItsYummi.com #recipe #blueberries #PamperedChef

 

Before I give you the recipe, I have to say that the Pampered Chef brownie pan is like a cook's dream!  I use mine for everything from baked goods to individual lasagnas & meatloaves, and even quiche and mac & cheese cups.  It's got a non-stick finish, but it's NOT Teflon, and I've never had to use cooking spray or oil on the pan before using it. Everything just slides right out.  Best $19 I ever spent on a baking pan!

I hope you have a fabulous week...  Thanks SO much for stopping by to allow me to feed your spirit AND your stomach!

hugs & blessings!

 

BY THE WAY, if you haven't done your taxes yet, I highly recommend this software.  It walked me through every step of the process and made sure that I received all eligible credits, etc.  First time in several years that I had a decent return!  :)

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Blueberry Orange and Almond Pancakes with Maple Orange Glaze

July 29, 2012 · by · 1 Comment
Blueberry Orange and Almond Pancakes with Maple Orange Glaze by ItsYummi.com

Welcome to WEEK 14 of Sundays with Joy!  I can hardly believe that I've been creating recipes from Joy the Baker's cookbook for over 3 months now.  Each week has brought new sensations to my palate and wonderful foods to my plate.  This week's recipe is one of my favorites to date.  Seriously, lovelies... these are some of the best pancakes I've eaten in my life!

 

My personal theory on why these cakes taste so wonderful is that they're made from a buttermilk base.  They could certainly be made with regular milk, but the acid in the buttermilk gives them a tangy undertone that pairs really well with the blueberries and oranges.  There are also two leavening agents in the recipe.  The use of baking soda AND baking powder helps the pancakes rise a bit higher, keeps them moist, and makes them incredibly light and airy.  The final ingredient is a touch of almond extract to make everything come together like a symphony in your mouth.  The result is a pancake that leaves your taste buds singing a happy tune!

Joy's idea of taking this recipe to the next level is to forego traditional maple syrup as a stand-alone topping.  That's right.  Nothing Aunt Jemima has created  yet could do these beauties justice.  Instead, Joy and I suggest that you use REAL maple syrup, pair it up with some orange juice, mix in some powdered sugar and make yourself some liquid crack seriously addictive maple orange glaze to serve with this dish.

I don't typically share the recipes from Joy's book with you unless I've adapted one enough to call it my own.  The reason for that is simple...  Joy worked very hard to develop her recipes and compile them into a beautiful book.  I want to encourage her to write more amazing books in the future by helping all of you to support sales of the current book!  But Joy Wilson is also about spreading and sharing love in the food community.  That's why I don't think she'll mind my sharing this week's recipe with you.  I truly hope you enjoy these as much as I did.  Either way, I hope you have a delightfully yummilicious week!

~ Becca

Print
Blueberry Orange and Almond Pancakes with Maple Orange Glaze

10 minutes

5 minutes

12 small or 6 standard sized pancakes

Blueberry Orange and Almond Pancakes with Maple Orange Glaze

Plump, juicy berries paired with the flavors of orange and almond makes these buttermilk-based pancakes light, fluffy, and delicious. Paired with an orange maple glaze, they become cakes of delight!

WHAT YOU\'LL NEED

    FOR THE PANCAKES
  • 1 cup all-purpose flour
  • 1 Tablespoon granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 larg egg
  • 3/4 cup buttermilk (or 3/4 cup regular milk mixed with 2 teaspoons of lemon juice or white vinegar)
  • 1/4 cup fresh orange juice
  • 2 teaspoons orange zest
  • 1/4 teaspoon almond extract
  • 1/2 to 3/4 cup fresh blueberries (or use frozen, but be sure to thaw and drain them well)
  • 3 to 4 Tablespoons butter, for the griddle (to cut calories and fat, use non-stick cooking spray)
    • FOR THE GLAZE
  • 1.5 cups powdered (confectioner's) sugar
  • 3 Tablespoons fresh orange juice
  • 1 Tablespoon pure maple syrup

HOW TO MAKE IT

Heat oven to 200 degrees F. Place a rack in the upper third of the oven. Use this to keep the pancakes warm as you cook them.

TO MAKE THE PANCAKES

In a medium-sized bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.

In a small-sized bowl, whisk together the egg, buttermilk, almond extract, orange juice, and zest.

Whisk the wet ingredients into the dry ingredients, just until combined. Fold in the blueberries and let the batter rest for 5 minutes while the griddle heats up.

Over medium heat, melt 1 Tablespoon of the butter into a cast iron skillet, griddle, or large frying pan. Spoon 2 Tablespoons of batter into the hot pan and cook until golden brown on both sides, approximately 2 minutes per side. Place the pancakes on an ovenproof plate and store them in the oven to keep warm while you cook the rest of the pancakes. Add more butter or spray the pan as needed.

TO MAKE THE GLAZE

Whisk together the powdered sugar, orange juice, and maple syrup. Drizzle over the warm pancakes and enjoy!

Notes

This recipe makes very small pancakes. If you like larger portion sizes, use 1/4 cup batter for each pancake. It will yield 5-6 standard sized pancakes.

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If you'd like to start cooking along with me each week, or you've enjoyed the dishes I've made so far and want to make them for yourself, you should pick yourself up a copy of Joy's amazing cookbook.  It's available at retailers everywhere, but I found the best price for it over on Amazon.

Disclaimer: If you decide to purchase the book via this link, I will receive a small commission from Amazon

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Sundays with Joy – Brown Butter Blueberry Muffins

May 6, 2012 · by · 6 Comments
brown butter blueberry muffins-main

Welcome to the second week of Sundays with Joy!  As a refresher, Sundays...at least the next 98 or so, will feature one of the wonderful recipes from Joy the Baker's new cookbook "100 Simple and Comforting Recipes".  If you aren't familiar with Joy, please let me help you to crawl out from under the heavy rock that clearly fell out of the sky and landed on your sweet head so that I can introduce you to her!  Joy is a drop dead gorgeous, seriously charming, uber talented baker.  Simply reading through a recipe of hers will get your salivation glands into high gear.  If you're anything like me, you'll then be scouring through your pantry for the ingredients you need to make that recipe IMMEDIATELY.  No time to feed the pets, water the plants, or take out the garbage.  Sorry....gotta bake. NOW!

This week's treat, brown butter blueberry muffins are DA BOMB, as evidenced by the photo above.  Just stare at it for a sec. From the polka to the dot to the crumble on the top... *sigh* They're so lovely.

Before I tell you more about them, I want to encourage you to purchase a copy of Joy's book so that you can bake a batch of these muffins.  I searched for the best price and found it HERE

For those of you who weren't around to  read last week's post, where the heck were ya?!  You missed out BIG time on those scones!  However, this week's recipe is sure to blow your skirt and/or shirt up in delight, too, so let's get down to the heart of the matter.

As the recipe title points out, these little beauties are made with a power ingredient - browned butter.  If you've never tried it, you simply must.  The stuff is liquid gold, I tell ya!  Browned butter adds a nutty depth of flavor to everything you add it to, and these muffins are no exception.  The deep rich flavor blended with the pop of the blueberries  will heighten your senses and leave your taste buds and stomach begging for a repeat performance.  I kid you not.  I ate two before they even cooled. Then I had to try "just one more".  Once Brian got home from work, I asked him to try one, and of course, by then I was famished and dying of starvation.  After all, it had been 2 whole hours... so I had another muffin to prevent my frail bones from deteriorating right there on the spot.

Yes, the saying is true.  NEVER trust a skinny cook.  I was just doing my part to make darned sure that you'll trust me for years to come.  Now please, go purchase the book and bake yourself up some of these gorge-e-OH-so muffins.  Help spread Sunday JOY!

Incidentally, if you'd like to join along and bake with me in these weekly bake with Joy sessions, simply contact the group's fearless leader, Carrie.  She'll get you hooked up with the recipe calendar so that you'll know what to bake for next week.

Until we meet again, keep your stomach and your spirit well fed.  Blessings and bushels of yummilicious love from me to you!

BECCA

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Blueberry-Lemon Cornmeal Muffins

March 5, 2012 · by · 5 Comments
Blueberry Lemon Corn Muffins2

FACT: I'm SO far behind in my posting, I feel like I need to go to a blogger confessional and ask for forgiveness. I'm sincerely sorry, you guys. I can assure you that my lack of quality content is not for lack of my adoration for and appreciation of you. I will do a better job on staying on top of the important things...like bringing you great recipes! I pinky promise!

Without further ado, here's a recipe just for you... HEY, I'm a blogger AND a poet...who knew?! :)

NOTES

  • This recipe is adapted from one I found on the lid of a container of Dannon Light & Fit Vanilla yogurt. I really appreciate their allowing me to gather inspiration and yummiliciousness from them!
  • Since I still have some True Citrus Crystallized Lemon on hand from when they sent me that lovely gift box of goodies a few weeks ago, I decided to use it. If you don't have any, you can use regular lemon zest.

Print
Blueberry Lemon Cornmeal Muffins

Rating: 51

10 minutes

15 minutes

36 mini muffins

Serving Size: 1 muffin

Blueberry Lemon Cornmeal Muffins

These moist corn muffins make a nice sweet treat!

WHAT YOU\'LL NEED

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 1/4 cups Dannon® Light 'n Fit® Vanilla,nonfat yogurt
  • 1/4 cup canola oil
  • 1 cup fresh blueberries
  • 1 Tbsp lemon zest, (Can substitute 1/2 tsp of True Citrus® Granulated Lemon)

HOW TO MAKE IT

Preheat the oven to 375 degrees F; (350 F convection oven)

Lightly grease or line 36 mini-muffin tins

In a medium bowl whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.

In a large bowl whisk together eggs, yogurt, lemon zest, and oil.

Add yogurt mixture to the flour mixture, and stir the batter until it is just combined.

Stir in the blueberries.

Divide the batter among the muffin tins, and bake the muffins in the middle of the oven for 20 minutes, or until a tester comes out clean.

Let the muffins cool in the tins on a rack for 3 minutes, turn them out onto the rack, and let them cool completely.

Notes

Each mini muffin = 2 Weight Watchers Plus Points

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Cookies and Cream Blueberry Bars

January 25, 2012 · by · 2 Comments
Cookies & Cream Blueberry - Polaroid

Just about every day, all across the foodie blogosphere, you can search and find someone who's hosting a recipe link-up, share-a-meal, or bake along.  Personally, I LOVE them.  I think they're a great way to meet some fabulous new foodies, gain some recipe inspiration, and just plain have fun with food!

One of said events that I enjoy participating in is the weekly bake along hosted by the adorable Danielle from Hugs & Cookies xoxo.  Danielle's site is super adorable and loaded with yummilicious desserts. She's the queen of confections, too, so be sure to stop over and show her some love.  Your sweet tooth will thank you.

When I received Danielle's email, photo, and recipe for this week's bake along treat, White Chocolate Raspberry Bars, a recipe that she adapted from Nestle, I got all giddy inside and went a little crazy... BTW, I don't recommend licking a computer monitor when you see a yummy dessert photo on it.  It tastes nothing like you'd expect it should.

Anyway, because of my love for all things raspberry, I was confident that I'd have the ingredients I needed to bake up a batch of the goodies.  Good thing I'm not a betting girl, because I would have lost my stretchy pants over that bet.  Old Yummi's cupboard was completely barren of preserves, and I only had a half cup of white chocolate chips!  SOUND THE ALARMS... CALL THE AIR FORCE... I needed some back up!

When the cute men in uniform failed to show up at my door, I had to put on my creativity cap and find a way to make the recipe work.  I didn't have enough white chocolate, but I DID have a bag of Hershey Cookies & Cream Drops (deadly, I tell ya).  I didn't have any preserves, but I DID have a bag of blueberries in my freezer, so I put them into a saucepan, added a little sugar, and cooked them down into a wonderful compote.

Here, my yummilicious friends, is my take on this wonderfully sweet treat:

I think one of the greatest things about this dessert is that you truly can use any filling that fits your fancy.  I think if you made them with cherry preserves and used a heart-shaped cookie cutter to cut out the servings, you'd have a sweet Valentines treat!

Print
Cookies & Cream Blueberry Bars

Rating: 51

16 squares

Serving Size: 1 square

216

Calories from fat = 120

Cookies & Cream Blueberry Bars

WHAT YOU\'LL NEED

  • 1/2 cup (1 stick) butter or margarine
  • 1 cup white chocolate chips
  • 1 bag (8 oz) Hershey Cookies & Cream Drop candies
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon caramel extract (vanilla or almond extract would also work)
  • 1/2 cup blueberry compote or preserves

HOW TO MAKE IT

HEAT oven to 325° F. Grease and sugar a 9-inch-square baking pan.

MELT butter in a medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Add the Cookies & Cream drops. DO NOT STIR... just let them sit in the hot butter.

BEAT eggs in a large mixing bowl until foamy.

Add sugar and beat until the mixture is light lemon colored, about 5 minutes.

Stir in the candy-butter mixture.

Add flour, salt and extract; mix at low speed until combined. Spread 2/3 of batter into the prepared pan.

BAKE for 15 to 17 minutes or until light golden brown around edges. Remove from oven to wire rack.

HEAT preserves in a small microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Spread jam over warm crust. Sprinkle the white chocolate chips evenly over the preserves.. Drop spoonfuls of the remaining batter over the jam.

BAKE for 25 to 30 minutes or until edges are browned. Cool completely in pan on a wire rack. Cut into bars.

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Blueberry Oatmeal Muffins

January 14, 2012 · by · 1 Comment
Blueberry Oatmeal Muffins

It has come to my attention *insert annoyingly loud cymbal crash here* that my thighs are in no shape to see sunlight anytime in the upcoming future.  Further, it has been pounded into my head with a jackhammer been made clear to me that I need to lose 30 pounds and bring my BMI (body mass index) down to a healthy level before I attend my 30th *GULP* high school reunion in August.

Therefore, I have spoken with a doctor (which I recommend to anyone attempting to make a drastic change to their diet or exercise regime) and am on a "healthier" eating plan.  As I mentioned a few days ago, I have no chance of being successful if I deprive myself of carbs and sweets altogether, so smaller portion sizes and moderation have become my mantra.

So I've decided to proclaim this and every Saturday moving forward as "save me some calories Saturday". Fancy and perfect title, right?  I know. I'm a genius like that. I should probably be crowned the queen of naming things or something.

What happens on SMSCS (do I really need to spell the whole thing out when a cute little acronym will do?) is that you'll see me posting healthIER recipes.  Notice that I didn't say "flax seed, wheat germ, and other grainy and somewhat gross other stuff).  I said healthIER, which means that I will post a recipe that is lower in fat and/or calories than the traditional version.  It will still have health benefits, but it won't be bland, dull, or dry as my hands in the winter.

Like these wonderfully fluffy, tender, and awesome blueberry oatmeal muffins.  Blueberries are loaded with good-for-you antioxidants, and oatmeal is a healthy grain that can lower your cholesterol and give you some much needed fuel.  You could make these even healthier by using steel-cut oats instead of traditional rolled oats, but I didn't have any in the house when I made these.  They make a perfect mid-morning or afternoon snack, and at 160 calories, they won't budge your waistline too much... unless you eat 6 of them in a sitting or something.

Print
Blueberry Oatmeal Muffins

Rating: 51

10 minutes

20 minutes

Total Time: 30 minutes

12 standard size muffins or 36 mini muffins

Serving Size: 1 standard size muffin

160

6 grams (1 gram saturated)

Blueberry Oatmeal Muffins

These fluffy blueberry muffins are loaded with good-for-you blueberries (antioxidants) and heart healthy oats. They make a great mid-morning or afternoon snack!

WHAT YOU\'LL NEED

  • 1.5 cups all-purpose flour
  • 3/4 cup rolled oats (not quick cooking)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg, beaten
  • 3/4 cup milk
  • 1/2 cup brown sugar, packed
  • 1/4 cup vegetable or canola oill
  • 1/2 teaspoon vanilla extract
  • 3/4 cup fresh or frozen blueberries

HOW TO MAKE IT

Grease 12 standard sized muffin cups or 36 mini muffins cups, or line them with paper liners; set aside.

Stir together flour, rolled oats, baking powder, baking soda, and salt in a bowl. Make a well in the center of the mixture.

Combine egg, milk, brown sugar, oil, and vanilla in another bowl. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy.)

Fold blueberries into the batter. Spoon the batter into the prepared muffin cups, filling each three-quarters full.

Bake in a 375 degree F oven (350 convection) for 18-22 minutes for standard muffins or 12-15 minutes for mini muffins. Cool in muffin cups on a wire rack for 5 minutes; remove muffins from cups.

Notes

Nutritional Information Servings per Recipe 12 muffins Serving Size: 1 muffin Calories 160 Protein 3 gm Carbohydrate 24 gm Cholesterol 19 mg, Fat, total 6 gm Saturated fat 1 gm Dietary Fiber, total 1 gm, Sodium 173 mg,

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