Melt-in-your-mouth Blueberry Muffins

Hey everyone! It’s been a long while, I know. But, I’m back and I have something tasty to share.

It’s late August and soon the kids will be going back to school. The weather has actually started to cool off for us recently. Last week Austin and I took advantage of the cool weather and went blueberry picking at a farm about a 45 minute drive away. Wait! This is a thing, you ask? You can actually go somewhere and pick blueberries yourself? Well, where I live, in central PA, apparently, it is a thing.

We looked it up online and found Krasinski’s Blueberry Farm (you have to scroll down the page to find it). We thought… what can we do that is outdoors, inexpensive, gets us away from town, isn’t boring and provides a tasty treat?  Well, this ended up being a great decision.

Upon getting to the place we find there are endless rows of bountiful blueberry bushes.

Blueberry Bush

It’s a beautiful sight. We breathe in the air and immerse ourselves in endless stems of the blue yummy treats and start picking.

Ooh, I forgot to mention that we brought our own pails for the picking. If you don’t, you can purchase them there. The pail gets weighed and marked before actually picking, then that weight gets subtracted from full weight of the pail plus blueberries when you’re finished.Once we picked them, we had over 12 pounds of fresh berries! And we only paid $1.70 per lb. If we had bought this in the store, we would have spent around $50, but we only spent $29.25 at the farm! The below photo shows 6.5 lbs. in the bowl and a small 1 lb. blueberry container to the right (to show scale).

Fresh Picked Blueberries

So, you can see we had so much fun. We spent almost two hours picking berries. Time just flew. Families were there with kids and we could hear their chattering through the nearby bushes. They sounded like they were having fun. Afterwards, we felt great – like we had just hiked a scenic trail.

Now, what can you do with 12 lbs of blueberries, you ask? Good question. Some went to friends and family. Lots were just scarfed down by the handfuls. The first thing I made was blueberry muffins and below is the recipe. The next thing I made was blueberry ice cream… hopefully, I can find time to post that one soon.

Until then, enjoy the end of the summer.

Crumb Topping Muffin Pan

Blueberry Muffins

Melt-in-your-Mouth Blueberry Muffins

Melt-in-your-Mouth Blueberry Muffins

Ingredients

  • 1 eggs
  • 3/4 cups white sugar
  • 1 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup white sugar ((for crust topping))
  • 1/3 cup vegetable oil
  • 1 cup fresh blueberries
  • 1/4 cup melted butter
  • 1/3 cup milk
  • 1/3 cup all-purpose flour ((for crust topping))
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon fresh plain yogurt or sour cream ((to make them extra moist))

Directions

Preheat oven to 400 degrees
Grease muffin cups tray or fill tray with cupcake liners
Combine 1 1/2 cups of flour, 3/4 cup sugar, salt and baking powder
Place vegetable oil and egg in a 1 cup measuring cup. Add enough milk to fill the cup. Mix this into the flour mixture.
Add blueberries, vanilla and sour cream (or yogurt)
Fill muffin or cupcake tin, filing each cup just to the top
In a separate bowl mix 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter and 1 1/2 teaspoon cinnamon. Mix with fork and sprinkle over muffin/cupcake tin.
Bake for 20 - 25 minutes or until done.
A Time to Celebrate with Apple Pie a la Mode

A Time to Celebrate with Apple Pie a la Mode

Hey folks! It’s been a while since I last posted, mainly due to life getting crazy. No recipe here today, just a nice post about taking time to slow down, enjoy family time, and eat some pie.

The weather has been great so I’ve been getting out to yard sales on the weekends. My latest find is a beautiful ceramic cake stand. It’s elegant and I love it!  The other day I invited my family over to have apple pie and ice cream. Dad’s favorite! The cake stand made a nice decorative centerpiece and we all had a great time.

The best part of that day is: Dad’s doctor told him he’s in “complete remission”! :)

Apple Pie Party

 

Apple Pie Party

 

Apple Pie Party

 

Apple Pie Tarts

Apple Pie Tarts

Hello, Everyone!

It’s been a while since I posted and well, what can I say… life just got in the way.  Makes me think of a song lyric I really like by John Lennon: “Life is what happens to you while you’re busy doing other things.”

About a month ago I made some apple pie tarts and brought them to my dad in the hospital. He had just started chemo treatments and still had his taste buds. He’s home now and slowly getting his taste buds back, so I thought I’d make him one of his favorite treats again.

These take a little time to make because you have to roll out dough, and prepare many tiny pies, but they are worth it. I used a cupcake tin, but you can use a large muffin tin instead if you want a larger-size pie tart.

Instead of making the pie crust from scratch, I got Pillsbury pre-made pie crust. It saves time and this week I really needed to save time on cooking. They are very good.

pillsbury pie crust

Apple Pie Tart

Apple Pie Tarts

Ingredients

  • 8 medium to large granny smith apples (or golden yellow)
  • 1 cup of sugar
  • 1 teaspoon cinammon
  • 1 teaspoon nutmeg or allspice
  • 14oz pie crust dough

Directions

Preheat oven to 375 degrees.
Slice apples and put in a medium or large pot. Set on medium heat and cook for 15 minutes or until apples are soft and mash together.
Stir in sugar and spices.
Turn off the stove and while apples are cooling, roll out pie crust and cut out circles (roughly 4 1/2 in. in diameter)
Spray cupcake pan with cooking oil.
Press each circle of pie crust into the cupcake pan cups.
Slice pie crust tops for each pie tart by cutting circles roughly 4 inches in diameter.
Poor spoonfuls of apple filling into the pie pan, filling each one to the top, but not going over.
Place pie tart crust tops on each pie tart.
Pinch the edges of each tart with a fork.
Slice air holes in the top of each tart.
Place on middle oven rack and bake for 15 minutes or until tops of crust are golden brown on the edges.
Let cool for several hours, then place a large flat cookie sheet over the top of the pan, hold them together and flip them upside down. Tap the bottom of the cupcake pan until the tarts pop out onto the cookie sheet.

 

 

Chocolate Chip and Blueberry Whole Wheat Pancakes

Chocolate Chip and Blueberry Whole Wheat Pancakes

Today, I needed chocolate. Not milk chocolate, but dark, intense chocolate.

To get my fix, I whipped up some chocolate chip pancakes (using Ghirardelli 60% cocoa chips).  Oh… these were just what I needed!!

To make it even more interesting I added blueberries. I could have added some walnuts since I had them in the cabinet, but I wanted more chocolate and soft chewiness in each bite.

These pancakes are whole wheat. Now, don’t let that scare you off, if you’ve never made whole wheat pancakes. It doesn’t take away from the taste, in fact, I think it makes it better. I love cooking with whole wheat flour. The texture really works in this too.

Chocolate and Blueberry Whole Wheat Pancakes

Serving size: about 6-7 pancakes.

Chocolate Chip and Blueberry Whole Wheat Pancakes

Fluffy, rich and thick chocolate and blueberry whole wheat pancakes.

Ingredients

  • 1 egg
  • 1 1/2 whole wheat flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 1/2 cups milk
  • 3 1/2 teaspoons baking powder
  • 3 tablespoons butter, melted
  • 1/2 cup chocolate chips
  • 1/2 cup blueberries
  • 1/2 teaspoon vanilla extract

Directions

Sift together flour, salt and baking powder in a large bowl.
Make a hole in the middle of dry ingredients and pour in milk, melted butter and egg.
Mix together then add chocolate chips and mix until blended.
Gently mix in blueberries. Don't over-mix batter. Some lumpiness in the batter makes for fluffier pancakes.
Heat 1-2 teaspoons of oil or butter on frying pan and pour batter into pan.
When tiny bubbles begin to appear in the pancake, flip it over.
Continue until all batter is cooked.
Coconut Yogurt Parfait with Strawberries and Blackberries

Coconut Yogurt Parfait with Strawberries and Blackberries

It’s still winter…. ugh…

Do you need a break from the cold? An escape to a happy place, maybe a bit tropical?

Sometimes, that happy place involves coconut. Actually, I think all happy places should have an option for coconut.

I found Chobani coconut yogurt at the store the other day. I thought… hmm… this could work in a great smoothie or yogurt parfait. Then, I realized, I’ve never made a blackberry parfait and voila, here it is. I made it fancy, too, so I could share one with my sweetie.

I used graham crackers for the crumbly layers, but you can use oatmeal or other cereal, if you prefer.

Coconut Yogurt Parfait with Strawberry and Blackberry Compote

Coconut Yogurt Parfait with Strawberry and Blackberry Compote

Serves 2
Creamy coconut yogurt parfait with graham crackers and a fresh strawberry and blackberry compote. Yum!

Ingredients

  • 2 cups coconut yogurt
  • 1 cup fresh blackberries
  • 1 tablespoon honey
  • 1 cup fresh strawberries, sliced
  • 1 cup graham crackers, crumbled
  • 2 mint leaves, for decoration

Directions

Scoop spoonfuls of yogurt into parfait glass (or wine glass) until the glass is 1/4 full.
Sprinkle in a 1/2 inch layer of graham cracker crumbs.
Scoop in another layer of yogurt until the glass is about halfway full.
Make another 1/2 inch layer of graham cracker crumbs.
Make another layer of yogurt, filling the glass up to almost full, leaving about an inch for the last layer of berry compote.
In a small bowl, mash up the blackberries until they are small chunks. Mix in the strawberries and honey until blended.
Add the berry compote as the last layer.
Serve cold and enjoy.
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