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Monday, August 21, 2017

Blueberry Pancakes with maple syrup

Happy weekend everyone! I love weekends for many reasons and Im sure most of you will agree that generally it represents time to relax and unwind and if youre lucky to have a lie in. Most of all its about the food. When we have a free weekend at home, we like to cook our own brunch and our favourites are waffles, pancakes or poached eggs on muffins. Easter seems like such a long time ago now but I still remember these pancakes which we had on Easter Monday. J wanted blueberry pancakes so I found a recipe online from Sallys Baking Addiction and it turned out beautifully. It was light, fluffy and full of blueberries. I served it with more fresh blueberries, fresh strawberries and lashings of maple syrup. It made for a really filling brunch and Im pretty sure theres at least one of my five a day in there!

wet ingredients, dry ingredients and fresh blueberries

adding the fresh blueberries

serve with maple syrup

Recipe adapted slightly from Sallys Baking Addiction

250g plain flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
250g low fat natural yoghurt
300ml milk
60ml Clarks Carob fruit syrup
2 eggs
45g melted butter
300g fresh blueberries

In a large bowl, mix all the dry ingredients - plain flour, baking powder, bicarbonate of soda, ground cinnamon.
In a separate bowl, whisk the eggs, milk, carob fruit syrup, yoghurt and melted butter.
Pour the wet ingredients into the dry ingredients and mix gently until it forms a smooth batter.
Finally stir in the blueberries.
Heat a frying pan with cooking spray or oil or butter.
Add a ladleful of batter to the hot pan and cook until the edges look dry and there are bubbles in the mixture.
Flip the pancake in one go and cook until it is browned on both sides.
Keep the pancakes warm in a pre-heated oven about 150C until all the pancakes are cooked.
Serve with fresh berries and maple syrup.

Available link for download

Blueberry Lemon Buttermilk Cake

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The Legend of the Blue Sea Episode 19
The Legend Of The Blue Sea Ep 19 Engsub - YouTube

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blueberry peach and lavender perfect pie

Guys.

I did it.

I made a pretty, all-butter, lattice FREAKIN' pie.

One that didn't have shrunken crusts or sides that slipped down the pan. One that didn't have tears in the lattice, misweaved braids, or bumpy crusts. Instead, this pie checks all the qualities in my definition of a perfect pie:

A flaky, flavorful all-butter crust that doesn't get soggy at the base. Check.
A pretty lattice crust that isn't shrunken, uneven, or torn in any way, complete with a beautiful, golden-brown finish. Check.
A fruit filling that takes advantage of the seasons, isn't too sweet, and sets properly. The pie should be easily divided into several slices without spilling out into the pan when initially cut. Check, check, check, and check.

Well, sirs and madams, I'm pretty sure that this blueberry, peach, and lavender pie matches all above criteria.

SQUEE.

If you've been a long time reader of my blog, you'll know that this pie has been years in the making. Pie, in general, has been my least favorite thing to make because for a long time, pie and I were at war with each other. No matter what recipe I tried — whether it be Deb's savory cream cheese crust, or that famous Cook's Illustrated pie crust with the vodka, or even Four & Twenty Blackbirds' apple cider vinegar one — I just never quite got it. There was always, always something wrong.

I was all "oh yeah, I can make a good pie, don't even worry about it" for a while, but the truth is, I was a big, fat, phony FAKE. I whipped up a variety of tasty but not-pastry-based fruit pies. This passionfruit cream pie? Used a shortbread cookie crust instead of traditional dough. This banana cream pie? You guessed it — chocolate cookies. And key lime pie, one of my favorite desserts? One of the reasons I love it so much is because it uses graham crackers to make its crust. All three are very, very, very delicious, but when examined together, pretty indicative of my former fear of making and using all-butter pie dough.

What motivated me in the end? I don't even really know. Maybe it was the countless berries and stonefruits I kept seeing week after week at the farmer's markets. Maybe it was all the beautiful pies on Yossy's and Erin's instagram feeds. But it was time to learn how to do it right, how to do it well. Since mid-July, I've been making a pie almost every other week, trying to get it down to a tee. I used the same Four & Twenty Blackbirds all-butter pie crust recipe over and over again, to the point where I could recite its ingredients and instructions in my sleep. Gradually, progress emerged. There was this almost-there bourbon and brown sugar peach pie that was worth sharing. And finally, there's this pie. Which, to me, is perfect.

I hope you think so too.

Some baker's notes:

To give my pie a lavender flavor, I used this lavender extract from Hatchery. You can also find lavender extract online at Amazon, or in specialty baking stores. Alternatively, make your own! Combine about 1 tablespoon dried lavender flowers and 3 tablespoons high quality vodka in a small glass jar, and shake, shake, shake. Keep in a cool, dark place overnight to allow the vodka to soak in the lavender flavor and fragrance. Strain out the lavender flowers before using, and voila! Homemade lavender extract.

I still stand by this guide that I wrote a few months ago filled with all my best pie baking tips. Remember the basics — use a metal pan, keep your ingredients and your equipment as cold as possible, don't be scared to use tons of flour when rolling out, and don't panic.

When crimping the edges of the pie with a fork, I find it's best to slide the fork out from the dough as opposed to pulling it upwards. This will help mold the pie dough onto your pan and in general, helps keep the crimp of the edge better.

get the recipe »

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Blueberry Shortbread Tart SRC

Each month for the Secret Recipe Club I get giddy with excitement. This excitement is over discovering a wonderful food blog and recipe from said blog that I have been assigned to for the month, through the SRC. Excitement over such a thing may sound silly, but seriously, it is the God honest truth. This feeling is similar (I suppose) to discovering a chest of gold at the end of a treasure hunt. As soon as my monthly SRC assignment comes to me via email, the hunt begins. I use caution, diligence and great care as I search for that perfect gem of a recipe on my assigned food blog that gives my baking heart an extra beat in its rhythm and happiness in its song.

This month I am beyond delighted, beyond excited, and just plain old jumping up and down with happiness to share the recipe that I picked from Mother Would Know. A recipe for, Blueberry Shortbread Tart (also called Shortbread Tart with Jam). Simple, delicious and amazing. Really, really amazing. Uniquely amazing at that. I state this fact of "unique amazing-ness" because the shortbread crust is actually grated, that is right, GRATED, not rolled, but GRATED into the tart pan. Once the crust has been made it is then wrapped carefully in plastic wrap and then frozen in the freezer. Then after it is fully frozen, it is then GRATED into the precious tart pan (a pie plate or 9x13 baking pan can also be used), gently patted down into place and then layered with a fruit jam of your choice. I chose blueberry as that is the fruit that my world revolves around at the moment. Any kind of jam can be used. Home made, store bought, whatever floats your boat.

The best part of this treasure of a tart is that the list of ingredients can be counted on your two hands and the steps are as easy as 1, 2, 3 to make it. I am a busy lady so discovering quick, easy and scrumptious recipes are definite keepers in my world. I was able to whip up the shortbread, wrap it up tightly, place it in the freezer, wrap up a shower gift, do both my girls hair and even change my outfit within a 20 minute period of time today. Then, 4 hours later I completed the tart within just 15 minutes and popped it into the oven. For me, baking often gets squeezed into the small gaps of free time. This tart is the perfect example of such a need.

Laura, who is the creative master behind, Mother Would Know, has a fantastic flare for collecting, producing and guiding her readers through her vast amount of delicious recipes. If you like this recipe I am sharing today with you, just you wait as Lauras whole blog has recipes, one after the other, that are mouth watering, unique, beautiful and enticing. I love the beautiful pictures she uses along with well written language and descriptions that go hand in hand with all of her recipes. Provencal Vegetable Soup Au Pistou , Balsamic Blueberry Blast, Tuna Stuffed Tomatoes are just a few of the recipes I plan to make from Lauras collection in the near future.

Huge hugs of gratitude to Laura for "welcoming" me into her lovely food corner of her world! I feel honored and completely delighted to now have this precious recipe for Blueberry Shortbread Tart and I look forward to collecting many more treasures from Mother Would Know in the future. :-)

Blueberry Shortbread Tart

(recipe discovered on Mother Would Know)

Ingredients:

2 sticks, unsalted butter at room temperature

1 cup sugar

2 egg yolks

2 cups flour

1 tsp baking powder

1/4 tsp salt

1 cup jam of your chose

1/2 cup fruit (to match jam flavor) - my addition

Directions:

In a medium bowl whisk together flour, baking powder and salt. Set aside.

Beat butter until light and fluffy. Add in sugar and beat for a good 2 minutes to incorporate well into the butter. Add in egg yolks - beat to combine. Slowly beat in flour mixture - mix until just incorporated.

Wrap dough in plastic wrap and place in freezer for at least 2 hours - until dough is completely frozen.

Preheat oven to 350 degrees F. Using a hand grater, grate 1/2 of dough into a tart pan, pie plate or baking dish of your choice. With your fingers, gently guide grated dough evenly all around your pan. Tap down slightly. Place remaining dough in freezer while you spread jam over crust. Layer with fresh fruit and then grate remaining dough over the jam/fruit layer.

Bake for 35-40 minutes. Watch carefully so that edges of tart do not burn. I used a pie shield (as did Laura) to help keep the edges from NOT burning.

Remove tart from oven when it becomes fragrant and golden brown. Cool tart for 30 minutes before slicing and serving. Enjoy!!

Happy Blueberry Shortbread Tart Baking!

An InLinkz Link-up

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Brown Butter Blueberry White Chocolate Muffins

?Brown Butter Blueberry White Chocolate Muffins....what a mouthful! A delicious mouthful for sure. Tart blueberries, sweet white chocolate and the nuttiness of browned butter all surrounded by tender crumbs topped off with a sweet crumble. A blueberry muffin recipe that is a MUST.

How is it that I have missed the boat for so long on browning butter?!?! Oh. My. Goodness. Do I LOVE browned butter!!! The taste that it adds to this muffin recipe is wonderful. I can not wait to bake more with browned butter! That being said be warned as you will most likely see many more recipes in the future on my blog with browned butter. Do you have a favorite recipe that uses browned butter? PLEASE do share!!!

I love that Joy the Baker has come out with her first cookbook as this is where I found this lovely muffin recipe. If you have yet to purchase this book do yourself a favor and treat yourself to it. It is packed full of GORGEOUSLY scrumptious recipes. A talented and oh-so-sweet blogging friend of my mine, Carrie from Bakeaholic Mama, hosts a fabulous blogging event every Sunday that features a recipe from Joys cookbook. This event is called, Sundays with Joy. Take a peek at it as I am sure you will find lots of fun and delicious recipes from Joy The Baker that you will want to try. :-)

Brown Butter Blueberry White Chocolate Muffins
(Slightly altered from the recipe found in Joy The Baker Cookbook)

Muffin Ingredients:

7 Tbsp unsalted butter
1/3 cup milk
1 large egg
1 large egg yolk
1 tsp vanilla extract
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 tsp baking powder
1 cup white chocolate chips (my addition)
2 cups fresh blueberries (I used frozen bbs and it worked just fine)

Topping Ingredients:

3 Tbsps unsalted butter, cold
1/2 cup all-purpose flour
3 Tbsps sugar

Directions:

1. Place oven rack onto the upper third of the oven and then preheat oven to 375 degrees F. Line a 12 cup muffin tin with liners and then set aside.

2. Make muffin batter first by browning the butter. Place 7 Tbsps of butter in a small saucepan over medium heat. Butter will first melt, then forth and then lastly crackle - which is the water cooking out of the butter. The crackling will subside and then the butter will start to brown - this happens quite quickly so keep your eye on the butter so that it doesnt burn. Remove saucepan from heat when you see that it becomes a medium brown color and it has the wonderful nutty smell. Immediately pour hot butter into a small bowl and set aside. This will allow your butter to not continue to cook and possibly burn.

3. In a small bowl whisk to combine, milk, egg, egg yolk and vanilla extract. Add in browned butter and whisk to combine. Set bowl aside.

4. In a medium bowl combine flour, sugar and baking powder. Whisk all together.

5. Pour wet ingredients into dry ingredients all at once. Stir to combine. Do not over mix. Add in white chocolate chips and blueberries and gently but thoroughly stir all together. .

6. Scoop muffin batter into prepared muffin tins. I used my lovely medium scoop for this step.

7. Make crumble topping but combining cold butter, flour and sugar all together in a medium bowl. Incorporate butter with the dry ingredients by either using a pastry cutter or your fingers.

8. Sprinkle crumble topping over muffins. Pop muffins into preheated oven and bake for 18-20 minutes until golden brown and when a toothpick is inserted in center comes out clean. Serve muffins warm or at room temperature.

Happy Brown Butter Blueberry White Chocolate Muffins Baking!

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Blueberry Pie Pancakes

I am always on the look out for new pancake recipes. I kind of have a thing for pancakes....my girls do to. When I came across a "pin" on Pinterest for these lovely blueberry pancakes I couldnt resist trying my hand at the recipe. Goodness am I glad I did! Such. Good. Pancakes this recipe created!!! And yes, these pancakes do taste like blueberry pie. I believe it is the combination of oats and blueberries along with a touch of sugar, a sprinkling of cinnamon and vanilla extract that makes such a taste possible in these pancakes. Honestly, I can not wait to make these pancakes again. They are my new favorite pancakes.

The original recipe was only enough for one serving so I tripled the recipe. And unlike many pancake recipes are NO eggs in this recipe. If you are a pancake lover like me and like blueberries these pancakes are a must for you. :-)

Blueberry Pie Pancakes

(recipe slightly adjusted from Chocolate Covered Katie)

Ingredients:

1 cup blueberries - fresh or frozen
1 cup flour (of your choice - I used all purpose)
6 Tbsp rolled oats
1 tsp ground cinnamon
1/2 tsp salt
2-3 Tbsp sugar
1 cup milk (I used 2 %)
1 Tbsp oil (if you wish)

Directions:

1. In a large bowl combine dry ingredients and then wet ingredients. Stir together just to combine - do not over mix.

2. Pour batter by 1/4 cupful onto a hot and greased frying pan or griddle. Flip pancakes once. Serve with topping of your choice....such as warmed REAL maple syrup and sweet cream butter....dlish!

Happy Blueberry Pie Pancake Making!

This post has been linked up to A Slice of Southern :-)

Available link for download

Blueberry Apple and Caramel Pi Day Slab Pie

Guys.

Do you know what the date is, today?

March 14, 2015.

Or, 3.14.15

Which matches up with Pi and the first four numbers that follow its decimal point:

3.1415

MIND BLOWN.

This is a once in a lifetime coincidence; the next calendar occurrence will be in 100 years in 2115! In order to mark the occasion, I spent last weekend battling intense jetlag (I had just gotten back from Asia) to test and bake a number of recipes to find one worthy of the celebration. I believe this baby is it:

A couple of things:

Yes, yes, I know it's technically not a "pie" but instead a galette. Yes, yes, yes, a truer homage would have been to keep the pie in a circular shape (because Pi, after all, is the ratio of a circle's circumference to its diameter), as opposed to the oval above. But come on, cut me some slack! At this point, I was 3 test pies deep, running on about 5 hours of sleep, and just wanted to find a crust that was a) unfussy, b) allowed me to stamp out such HUGE numbers for Pi, and c) tasted good. Because I'm insistent on using all butter crusts (no shortening allowed in my household, them's the rules), the first two recipes that I tried had illegible numbers since the pie crusts kept shrinking. Oh well.

In the end, I used a heavily adapted version of Martha Stewart's pâte brisée recipe. Pâte brisée is basically French pie crust, but instead of blending the butter in by hand, the French instruct you to use a mixer or food processor to do so. The theory is that a food processor will better distribute the butter throughout the dough, which leads to a flakier, sturdier crust (most French patisserie tends to require a heartier crust to hold all the cream in the pastry). However, with a food processor, it's easy to overmix the dough, often leading to a crust that's dense and flat. I ended up finishing the mixing process by hand in order to avoid this problem. My resulting pie crust had a texture that was in between pâte brisée and traditional pie crust: a stronger, heartier crust that allowed me to stamp out and maintain my shapes, but also stayed true to the texture and flavor of good ol' American pie. Ace.

As for the filling, I was inspired by this blueberry caramel sauce recipe from Bon Appetit that I've had bookmarked for many years now. I worried that it might be too intense on its own, so at the last second I added in some Opalescent apple chunks to add some tart bursts of flavor here and there. My worries were in vain — the caramel flavor chilled out in the baking process and blended in wonderfully with the blueberries and apples. It's definitely a flavor combination I'll be exploring again soon!

Happy 3.1415 Day!!!

Some baker's notes:

Not a pie baker? Me either. But I've done it enough times to be able to fake it — check out this salty honey pie recipe for some of my ultimate pie baking tips! Tips for this particular recipe include using the coldest ingredients and equipment possible (I froze my butter overnight before using, as well as stuck my food processor bowl and blade in the fridge overnight because I'm anal like that), flouring your work surface and equipment liberally, and yep, letting the dough rest overnight for a tender crust. Plan ahead for this one!

Don't overdo the liquid in the pie crust recipe. When I was testing recipes, I found it difficult to make pie with a food processor because I would overshoot the liquid and end up with a crust was sticky, soggy, gooey and gross. It's hard to see how much you're adding to the crust when you use a food processor — this is why I have you stopping the food processor early and finishing the rest by hand. Use your judgement and add the liquid provided a tablespoon at a time, just until the dough starts to come together. Add only as much as that, and no more — you want to get to the point where it's still a little bit dry and you're having a little bit of difficulty keeping the dough together; it's okay to have a few pea-sized bits of dough fall off here and there as you're patting it together. Less liquid means a flakier, crispier and ultimately more tender crust.

A note on the filling — it will seem like there's not enough filling for the pie, especially when you're spreading out the ingredients on the base before covering and baking. That's on purpose; I deliberately skimped on the filling because I wanted a larger crust to filling ratio, ensuring that each bite would have an almost equal amount of crust to filling. I like to think of this pie as a giant pop tart, basically. But if you're a traditionalist and want more filling than pie filling than crust, up the filling quantity by adding half of the amount provided to the filling's ingredients list.

To stamp out the numbers, I used these Wilton alphabet and number cookie cutters. For clean, well-defined numbers, dip the sharp edge of each cookie cutter in flour before stamping out the shape.

get the recipe »

Available link for download

Blueberry and white chocolate buttermilk scones

This is one of those amazing recipes that started as a bit of an experiment and ended beautifully. I have been quite busy lately and have been neglecting my blog. I do miss baking and blogging and participating in blogging challenges but sometimes life just gets in the way. I didnt get a chance to enter anything last month apart from Alphabakes so I wanted to make sure I got a few entries in this month. The inspiration for this recipe is the We Should Cocoa Challenge hosted by Choclette from Tin and Thyme. The theme this month is blueberries. I started thinking about how to pair chocolate and blueberries. Initially I thought of a blueberry sponge cupcake with white chocolate frosting but decided it was too boring. I debated about cookies but I couldnt find any dried blueberries when I went shopping. I then stumbled upon a recipe for buttermilk scones and thought aha! I dont bake scones often and Ive certainly never tried baking this type of scone so I thought Id go for it!

I adapted a recipe slightly from Butter Baking which in turn was adapted from Tartine. I wasnt sure how to incorporate the blueberries and white chocolate but I did know that scone mixture should not be handled extensively otherwise the scones are hard and dry. I decided to tip out the scone mixture onto a silicone mat and kneaded it gently. I pressed it into a large rectangle shape then poured the white chocolate chips and blueberries on top. I then rolled the dough so the filling was in the middle. I cut large rectangles and then cut them into triangles. The scones were brushed with melted butter and sprinkled with caster sugar before baking. Every scone had ample filling of blueberries and white chocolate and the blueberries stayed in the middle.

The scones turned out better than I expected. They look a lot better than those sold at a certain coffee chain! They have a lovely crispy edge and a soft centre. The blueberries and white chocolate work well together and the scones are not overly sweet at all. The sugar on top gives it a lovely crunch. Its best served warm with a cup of tea but it was still delicious the day after.

add cubed butter to flour mixture

I spread out the dough and patted it into a rectangluar shape

poured the fresh blueberries and white chocolate on top

fold in half and cut into rectangles and then triangles

brush with melted butter and sprinkle with caster sugar before baking

Loved the crispy bits

Warmed up slightly for breakfast the next day - love the oozing blueberries!

Im sending this to a few blog challenges this month...

We Should Cocoa hosted by Choclette from Tin and Thyme. The theme this month is blueberries.

Treat Petite hosted by Stuart from Cakeyboi and Kat from The Baking Explorer. The theme this month is Summertime Special. Berries in any form definitely spell summer for me.

Simple and in Season hosted by Ren. Blueberries are definitely in season at the moment.

Recipe of the Week hosted by Emily from A Mummy Too

Tasty Tuesdays hosted by Vicki from Honest Mum.

Recipe adapted from Butter Baking

Makes 18 scones
For the scones
680g plain flour
100g caster sugar
1 tablespoon baking powder
1 teaspoon bicarbonate of soda
250g butter, cubed
375mls buttermilk
100g white chocolate chips
200g fresh blueberries
For the topping before baking
30g butter, melted
30g caster sugar for sprinkling

Preheat the oven to 180C.
Place the flour, sugar, baking powder and bicarbonte of soda in the bowl of an electric mixer.
Add the cubed butter (250g).
Mix on a low speed until the butter is incorporated into the flour mixture.
Add in the buttermilk.
You should have a soft dough at this point.
Tip it out onto a lightly floured surface and knead gently. Try not to overmix or handle the dough too much.
Spread the rough into a large rectangle.
Pour the white chocolate chips and fresh blueberries on top.
Fold the dough in half starting with the bottom end, folding upwards.
Cut into large rectangles and then cut into triangles (see photo above).
Place the triangles on a lined baking tray.
Brush with melted butter and sprinkle caster sugar on top.
Bake for approximately 25-30 minutes or until golden brown and cooked through.
Allow to cool for 5 minutes on the tray.
Best served warm but will keep in an airtight container for a day or two.

Available link for download

Central Download

Monday, August 21, 2017

Blueberry Pancakes with maple syrup

Blueberry Pancakes with maple syrup

Tuesday, August 15, 2017

Blueberry Lemon Buttermilk Cake

Blueberry Lemon Buttermilk Cake

Tuesday, June 13, 2017

blueberry peach and lavender perfect pie

blueberry peach and lavender perfect pie

Sunday, May 28, 2017

Blueberry Shortbread Tart SRC

Blueberry Shortbread Tart SRC

Monday, May 15, 2017

Brown Butter Blueberry White Chocolate Muffins

Brown Butter Blueberry White Chocolate Muffins

Wednesday, March 29, 2017

Blueberry Pie Pancakes

Blueberry Pie Pancakes

Wednesday, March 15, 2017

Blueberry Apple and Caramel Pi Day Slab Pie

Blueberry Apple and Caramel Pi Day Slab Pie

Monday, March 6, 2017

Blueberry and white chocolate buttermilk scones

Blueberry and white chocolate buttermilk scones