Peach Breakfast Bars

Peach Breakfast Bars - a hearty, vegan, adn gluten free breakfast treat!

Last week I went to see my friends at the dentist. Hi, ladies! I never thought going to the dentist could be fun, but here I am looking forward to my visits. And they look forward to them as well. We all enjoy chatting and catching up, but mostly, I think they like the treats 😉

So I made a seriously amazing treat. It wasn’t too hard to make, it featured peaches, and it tasted ah-mazing. Oh, and it’s vegan and gluten free.

I tasted it hot out of the oven. Packed some up for the dentist. Ate one for breakfast. Saved some for the freezer. I couldn’t stop craving another one. I was planning my post … and then I realized something.

I forgot to take pictures.

Peach Breakfast Bars - a heart, vegan, gluten free breakfast treat!

It was one of those moments where you wonder where your head went. So I made them again. And now I can present you with Peach Breakfast Bars.

Let me tell you, worse things have happened than having to make these again. They are seriously so good. Though I wouldn’t quite call them healthy due to the sugar in them (maybe you could swap in honey or maple syrup), they are full of oatmeal, nuts, peaches, and cinnamon, so I definitely think they’re breakfast appropriate.

With the glaze (yeah a little more sugar – but I wouldn’t skip it), they almost have this apple … er, peach fritter thing going on. They’re dense and chewy and super satisfying. Make these once or twice or more, just make sure you give them a try.

Peach Breakfast Bars - a hearty, vegan, gluten free breakfast treat!

Peach Breakfast Bars

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 18 bars

Ingredients

Bars

3 cups old fashioned oats (gluten free if necessary)

1 ½ cups gluten free flour (I used Cup4Cup – I wonder if oat flour would work)

1 ½ cups packed light brown sugar

¼ teaspoon kosher salt

3 teaspoons ground cinnamon

2 teaspoons pure vanilla extract

¾ cup olive oil

4 cups chopped peaches, peeled and pitted

1 cup pecans

Glaze

3 cups confectioners’ sugar

2 teaspoons pure vanilla extract

2-5 tablespoons water

Instructions

Make the bars. Preheat oven to 350 degrees F. Oil a 9 by 13 inch pan.

In a large bowl, stir together oats, flour, sugar, salt, and cinnamon.

Add the oil and vanilla and stir to combine. Add the peaches and pecans and stir until they are well distributed and the mixture is completely moistened.

Pour into the prepared pan and bake 35-40 minutes, until golden brown and set on top.

Make the glaze. In a medium bowl, stir together sugar, vanilla, and water. Add more sugar or water until a pourable glaze is formed. Pour evenly over the hot bars.

Serve warm or at room temperature. Bars may be stored in an airtight container at room temperature for up 5 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave 30 seconds.

Notes

Recipe adapted from Nutmeg Nanny and How Sweet It Is

http://piesandplots.net/peach-breakfast-bars/

Peach Blueberry Baked Oatmeal

Okay, so what happened to summer? First it showed up late. That June full of clouds, rain and 60 degree temperatures was interesting to say the least.And now it’s August. It’s supposed to be the dog days of summer. The sun blaring, the air blasting, the gentle breeze the only thing keeping you from wilting when stepping foot outside the house.

Peach Blueberry Baked Oatmeal Instead, the sky is the murkiest shade of gray and the windows are open. And I’m FREEZING! All this talk about global warming, yeah, I’m not buying it. We’ve had the coldest winters and the coolest summers lately. You know what I think, I think the next ice age is coming.

Well, maybe not, but still, summer, come back to me. Now. Please.

The only good thing about this chilly summer weather is that I can mix my food seasons. You know, make those cozy fall foods with my favorite summer ingredients. It’s pretty fun.

Peach Blueberry Baked Oatmeal Peach Blueberry Baked oatmeal is a wonderful cool weather breakfast. It warms your body and your soul with its comforting goodness. It’s basically the food version of a blanket straight from the dryer. It’s even better when I can load it with peaches and blueberries, some of my favorite summer fruits.

Plus, I got to check out the Salted Caramel and Blueberry Blue Diamond Almonds. I saved plenty to snack on because they are delicious, but I also added some to my oatmeal. They add the best crunch which contrasts with the creamy oatmeal so perfectly.

Blue Diamond Almonds

When summer comes back, this also makes the best leftovers cold from the refrigerator. Mom and I devoured the entire pan over two days, but if you’re not ravenous in the morning like us, you could make this last several days for a breakfast when you’re in a hurry. Plus, it’s vegan and gluten free.

While I wait for summer to come back, I’m making another baked oatmeal and snacking on some almonds. It’s the only thing that’s going to make fall better.

Peach Blueberry Baked Oatmeal

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 4-6 servings

Ingredients

2 cups old fashioned rolled oats (gluten free, if necessary)

2 teaspoons ground cinnamon

1 teaspoon baking powder

1 teaspoon vanilla bean paste

1/3 cup pure maple syrup

2 cups Almond Breeze Unsweetened Original Almondmilk

2 tablespoons canola oil

¼ cup Blue Diamond Salted Caramel Almonds

¼ cup Blue Diamond Blueberry Almonds

2 cups blueberries

3 peaches or nectarines, sliced

Instructions

Preheat oven to 350 degrees F.

Place most of the blueberries and peaches in the bottom of an 8 inch square baking dish. Reserve a few of each for the top.

In a large bowl, stir together the oats, cinnamon, and baking powder. Add vanilla bean paste, maple syrup, Almondmilk, and oil. Stir to combine. Stir in the Salted Caramel and Blueberry Almonds.

Pour oat mixture over the fruit in the pan. Spread into an even layer. Top decoratively with the reserved blueberries and peaches.

Bake for 30-40 minutes until the fruit is bubbling and the liquid has been absorbed. Serve immediately. Oatmeal may also be stored in an airtight container in the refrigerator for up to 4 days. Serve cold or reheat in the microwave in 30 second increments until warm.

http://piesandplots.net/peach-blueberry-baked-oatmeal/
This post is sponsored by Blue Diamond Almonds.

Sour Cherry Bundt Cake

Sour Cherry Bundt Cake

Are you tired of all my cherry recipes yet? I hope not. I can never have enough cherries. I eat them fresh for breakfast. Stir them into my oatmeal. Snack on them. Add them to kale salads. And of course, I bake with them a lot.

Unfortunately cherry season is quickly coming to an end. It does so without warning. One week the stores are full of cherries at reasonably low prices (not quite as much when you buy eight pounds of them, but still), and the next they’re gone. Replaced by grapes.

Sour Cherry Bundt Cake

Don’t get me wrong, grapes can be awesome too. They’re fun to snack on, roast, and bake with, but cherries are such a treat. One we haven’t even figured out how to grow year round as opposed to nearly all the other produce in the store.

This is most likely the last of my cherry recipes … until next year. Now we’ll just have to focus on peaches and blueberries, before gearing up for apple season. Let’s not get too far ahead of ourselves though, this is one tasty cherry recipe.

I made this for the first time four years ago. I’ve been wanting to make it for the blog since, but I never got around to it. I couldn’t let this year slip by without it.

Sour Cherry Bundt Cake

Sour Cherry Bundt Cake is pretty much the cake of my dreams. The tender, fine crumb vanilla cake is surrounded by crumb topping. Sure, the recipe says to only use some of it, but who doesn’t want extra crumb topping? Oh, and then there are those little ruby red cherries. They add a hint of tart, bright flavor and definitely pack a punch of juice.

Before you retire cherries for the summer, make this cake. And if they’ve already gone out of season, pick up some frozen ones. I think thawed, drained cherries would work just fine.

Sour Cherry Bundt Cake

Sour Cherry Bundt Cake

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 8-10 servings

Ingredients

Cake

1 stick unsalted butter, room temperature

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon kosher salt

1 cup granulated sugar

2 large eggs

1 tablespoon vanilla bean paste

1 cup milk (I used almond, use what you love)

2 cups sour cherries, pitted

Streusel

2 ¼ cups al-purpose flour

¾ cup packed light brown sugar

1 tablespoon ground cinnamon

½ teaspoon kosher salt

¾ cup canola oil

Instructions

Make the cake. Preheat oven to 350 degrees F. Butter and flour a large Bundt pan (even if it is nonstick).

In a medium bowl, stir together flour, baking powder, baking soda, and salt.

In a large bowl, cream butter and sugar until light and fluffy. I did this by hand, but a hand or stand mixer will work too. Beat in eggs one at a time followed by vanilla bean paste.

Add the flour and milk alternately to the batter, beginning and ending with the flour. Mix until just combined.

Make the streusel. In a medium bowl, stir together flour, brown sugar, cinnamon, and salt until combined. Add the oil and stir until clumps of various sizes form.

Add about half the streusel to the bottom of the prepared Bundt pan. Spread half of the batter over the streusel. Sprinkle evenly with cherries, trying to keep them away from the edge of the pan to prevent them from burning. Top with the remainder of the streusel, followed by the remainder of the batter.

Bake until a toothpick inserted in the center of the cake comes out with only a few moist crumbs, 50-60 minutes. Let cool about 15 minutes in the pan before carefully loosening the cake and inverting it onto a serving platter. Cool completely before slicing and serving.

Cake may be stored in an airtight container at room temperature for up to 3 days or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave for about 30 seconds.

Notes

Recipe adapted from Martha Stewart

http://piesandplots.net/sour-cherry-bundt-cake/

Paleo Cherry Blondies #SundaySupper

Paleo Cherry Blondies - A healthy, gluten free dessert that you will LOVE!

Back to school was a rough time for me. It was the end of summer, fun, and life, or at least what felt like it to my grade, middle, and high school aged self.

I did just fine academically, but I didn’t fit in at school socially. Nor did I mesh well with the bureaucracy of rules and rigidity that pretty much all schools participate in willingly and happily. It didn’t make sense to me why someone could take calculus as a freshman but I couldn’t take AP government.

I was a bit of a rebel and rule breaker, but not in a ditch class and smoke pot in the basement way. In a let’s think outside of the box and make school a better experience for everyone involved. Unfortunately everyone was more than okay with the status quo, so I was the odd man out, the weirdo, the freak that didn’t fit it, in a place where everyone is expected to fit in.

Paleo Cherry Blondies

It was hard, and soul crushing. Looking back I have a million decisions I would have made differently that perhaps would have changed everything, but that’s not really fair because I don’t know what would have gone a different way. Perhaps I would have ended up in exactly the same places no matter what.

It’s not to say I’m unhappy with where my life has gone. I just wish somethings would change. That I could figure things out. For now, I guess I’m just happy I don’t have to think about going back to school.

But if you or your children are, you’ll want to make it as easy as possible. Treats are a great way to do that. I have many fond memories of after school snacks: chips and salsa with one of my favorite baby-sitters, ice cream with Mom, McDonald’s French fries to sustain me when I had to be somewhere right after school.

Paleo Cherry Blondies

Today I have Paleo Cherry Blondies for you. Don’t let the fact that they’re Paleo scare you away. These are just yummy, healthy blondies. They have a great texture from the almond meal and a burst of flavor and juice from the cherries. They are super moist and dense, so they feel like a decadent treat, but you can feel great about eating them.

Whether these are a quick breakfast (maybe with a bit of almond butter), a school lunch surprise, or an after school snack, they are the perfect thing to make to make this time of year just a little better.

Paleo Cherry Blondies - A healthy, gluten free dessert you will LOVE!

Paleo Cherry Blondies #SundaySupper

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 9 blondies

Ingredients

1 ½ cups almond meal

¼ teaspoon baking soda

¼ teaspoon kosher salt

½ teaspoon ground cinnamon

¼ cup olive oil

2 large eggs, whisked

¼ cup pure maple syrup

1 teaspoon vanilla bean paste

2 heaping cups cherries, pitted and halved

Instructions

Preheat oven to 350 degrees F. Oil an 8 inch square pan.

In a large bowl, stir together almond meal, baking soda, salt, and cinnamon. Stir in oil, eggs, syrup, and vanilla bean paste. Add cherries and stir to combine. The mixture may turn a shade of red from cherry juice, but that’s okay.

Pour mixture into prepared pan and bake for 35-45 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Be sure to check it well so that the center is not gooey. Tent with foil during baking if it is browning too fast.

Cool completely in pan before cutting and serving. Blondies may be stored in an air tight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour.

Notes

Recipe adapted from Marla Meridith

http://piesandplots.net/paleo-cherry-blondies-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Getting Started On School Days

Ideas for the Lunchbox

After School Snacks and Beverages

School Night Suppers

Sweets to End the Day

 

 

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Peach Oatmeal Skillet Pie

Peach Oatmeal Skillet Pie

National Peach Pie Day is coming up! I think this is the first food holiday I’ve celebrated but that makes sense because I’m obsessed with both peaches and pie.

In the summer I literally can’t get my hands on enough peaches. I buy them everywhere I see them and have way too many in my house, yet somehow I manage to eat, freeze, or bake with all of them. I could never waste a peach!

Pie is one of my favorite treats year round, unfortunately, it tends to scare people away. They think they could never make a pie. But making pie (or any dessert) shouldn’t be stressful; it should be fun.

Peach Oatmeal Skillet Pie

Pies aren’t meant to look perfect – as long as they taste good, they are awesome in my book.

It can still be a lot of work to make and roll pie crust, in addition to a filling, put everything together, and bake it off. Not to mention that traditional pies have to cool a long time or they are a mess to serve.

So I have a solution: Peach Oatmeal Skillet Pie. It may not be traditional pie, but it’s full of peaches, easy to make, and you can even eat it hot out of the oven, although it’s pretty great cold too … for breakfast … not that I would know anything about that 😉

The peaches are juicy and tender with this amazing syrup surrounding them. Then on top of them is a slightly underbaked cinnamon, vanilla oatmeal cookie with white chocolate and pecans. Is your mouth watering yet? It should be.

Peach Oatmeal Skillet Pie

To get you all set to bake this and a whole lot more, Ginny’s has offered to give one lucky reader a $100 gift card to their site! You can stock your kitchen with some fun goodies.

In order to enter the giveaway, answer the question: What’s your favorite pie?

To earn additional entries:
Follow me on Bloglovin’. Come back and let me know you’ve followed in an additional and entirely separate comment.
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Subscribe to Pies and Plots via email using the form at the top of the page on the right hand side. Come back and let me know you’ve followed in an additional and entirely separate comment.
IMPORTANT: This giveaway is open to residents of the US only.
The giveaway ends Friday August 28, 2015, at 11:59 pm EST.
The winner will be chosen via the Random Number Generator on random.org. The winner will be notified by email and will have 24 hours to respond. If the winner does not respond, a new winner will be chosen. Good luck!

Disclaimer: I was provided with the giveaway, but all opinions, as always, are mine.

Don’t forget about my Catching Fireflies giveaway that ends today, as well as my Peanut Butter and Company giveaway!

Peach Oatmeal Skillet Pie

Peach Oatmeal Skillet Pie

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: About 8 servings

Ingredients

Peaches

2 tablespoons olive oil

5 large peaches or nectarines, peeled and sliced

1/3 cup packed light or dark brown sugar

1 tablespoon vanilla bean paste

Cookie

1 ¾ cups plus 2 tablespoons old fashioned oats

1 ½ cups all-purpose flour

2 teaspoons ground cinnamon

1 cup packed light or dark brown sugar

¾ teaspoon baking soda

¼ teaspoon kosher salt

¾ cup olive oil

2 large eggs

2 teaspoons vanilla bean paste

¾ cup pecans

¾ cup white chocolate chips

Instructions

Preheat oven to 350 degrees F.

Heat a 10 or 12 inch oven safe skillet over medium heat. Once warm, add the oil, followed by the peaches, sugar, and vanilla bean paste. Cook, stirring frequently, about 5 minutes until the peaches are soft and the syrup has reduced. Reserve about ¼ cup of the syrup for serving.

Make the cookie topping. In a large bowl, stir together oatmeal, flour, cinnamon, sugar, baking soda, salt, oil, eggs, and vanilla. Mix until well combined. Stir in the pecans and white chocolate chips.

Spread cookie mixture over the peaches as evenly as possible. It doesn’t have to be perfect. Bake for about 20 minutes, until the top is golden brown and the peaches are bubbling. Serve immediately with the reserved syrup and ice cream. Pie may also be stored in the refrigerator for up to 3 days in an airtight container. Serve cold or reheat in the microwave.

Notes

Recipe adapted from Half Baked Harvest

http://piesandplots.net/peach-oatmeal-skillet-pie/

Sour Cherry Crumb Cake #SundaySupper

Sour Cherry Crumb Cake

I don’t know how to swim. Mom enrolled me in lessons when I was little, but it didn’t go well. I didn’t like being wet or going underwater, and I’m pretty sure I almost drowned when my instructor thought I could float.

The high point of the lessons was our trip to Taco Bell at the end. I haven’t eaten there in years, but stopping with Mom after being tortured was pretty cool. Needless to say the lessons didn’t last long (even with the fast food incentive) and I can’t so much as tread water.

Sour Cherry Crumb Cake

It’s not really an issue for me. I’m not a fan of the water. Don’t get me wrong, it’s beautiful. I love driving past lakes and looking at photos, but I don’t want to go on a boat and I certainly don’t want to go in the water. I’m a scaredy cat when it comes to those things!

So, I don’t know a lot about pool parties, although I have been to a few when I was little that my aunt had at her house. She has an awesome pool! I remember sticking close to Mom, particularly after a family member threatened to throw me in the pool, trying to be funny. I didn’t find it funny.

Sour Cherry Coffee Cake

But if you’re throwing a pool party, or any kind of party, you’ll want to serve this Sour Cherry Crumb Cake. I mean, every party needs dessert, right?

This will be gone in no time at your party. The tender vanilla cake is complemented by juicy, fresh sour cherries, and the crumb topping. Oh, the crumb topping. It adds a bit of texture and spice. Together, those three components make this cake completely irresistible.

Sour Cherry Crumb Cake

Sour Cherry Crumb Cake #SundaySupper

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 8-10 servings

Ingredients

Topping

4 tablespoons unsalted butter, melted

¾ cup all-purpose flour

½ cup granulated sugar

¼ teaspoon kosher salt

1 teaspoon ground cinnamon

Cake

1 ½ cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon kosher salt

1 stick unsalted butter, room temperature

¾ cup granulated sugar

2 large eggs

2 teaspoons vanilla bean paste

¼ cup milk (I used almond, use what you love)

2 ½ heaping cups fresh sour cherries, pitted

Instructions

Preheat oven to 350 degrees. Butter and flour an 8 or 9 inch round baking pan.

Make the topping. Stir together butter, flour, sugar, salt, and cinnamon until well combined.

Make the cake. Stir together flour, baking powder, and salt in a medium bowl. In a large bowl, cream butter and sugar until light and fluffy. I did this by hand, but a hand or stand mixer would work. Beat in eggs and vanilla bean paste.

Alternately add flour mixture and milk, beginning and ending with flour. Mix until just combined. Pour into the prepared pan. Top with cherries and then crumb topping.

Bake 50-60 minutes, until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs. Cake may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to three months. Thaw in the microwave about 1 minute.

Notes

Recipe adapted from Martha Stewart

http://piesandplots.net/sour-cherry-crumb-cake-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Refreshing Beverages and Cocktails:

Appealing Appetizers and Snacks:

Super Sides and Salads:

Tempting Desserts and Sweets:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

Yeasted Sour Cherry Coffee Cake #SundaySupper

Yeasted Sour Cherry Coffee Cake

When I was little, my Granny came to visit often. During the summers she would come to watch me when Mom couldn’t find a baby-sitter or one quit without notice, while Mom went to work. I loved when Granny came, and she was always better than a baby-sitter (although I did like some of them as well.)

Sometimes I would sleep in, but one I reached about ten, I liked to get up when Mom left for work, around 6:30. Granny and I would watch movies and the news and then have a breakfast of Entenmann’s coffee cake. We liked either the cherry Danish or the cream cheese crumb coffee cake. It was the perfect breakfast.

Yeasted Sour Cherry Coffee Cake

I probably haven’t had either one of those since Granny passed, but this week’s Sunday Supper theme of copycat recipes and my desire to make this particular coffee cake for the past several summers, inspired me to recreate it.

Yeasted Sour Cherry Coffee Cake

While this isn’t an exact recipe, I know Granny and I would have enjoyed it even more than those store bought ones. There are a few steps, but it is not difficult to make, and it is well worth it. Combining those two favorite coffee cakes, this has a slight tang from cream cheese with that classic cherry flavor. I didn’t add a crumb topping, but the buttery, almost croissant like dough more than makes up for it.

I ate this coffee cake thinking of Granny, but really, I think of her every day. And I hope she thinks of me too.

Yeasted Sour Cherry Coffee Cake

Yeasted Sour Cherry Coffee Cake

Prep Time: 40 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 55 minutes

Yield: 10-12 servings

Ingredients

Dough

1 envelope active dry yeast

¼ cup plus 2 tablespoons plus a pinch of granulated sugar

¾ cup warm milk (I used almond, use what you love)

1 large egg plus 1 large egg yolk

3 cups all-purpose flour, plus more for rolling

1 stick unsalted butter, room temperature

Milk or cream for assembly

Filling

2 cups pitted sour cherries

8 ounces cream cheese, room temperature

1 large egg yolk

½ cup confectioners’ sugar

1 tablespoon vanilla bean paste

Glaze

2 cup confectioners’ sugar

2-4 tablespoons milk or cream

Instructions

Make the dough. In a medium bowl, sprinkle yeast and a pinch of sugar. Let sit 5 minutes to proof. Mixture should become foamy. If not, the yeast is dead and you need to start over with fresh yeast.

Whisk the remaining ¼ cup plus 2 tablespoons sugar, egg and egg yolk into the yeast mixture.

In a large bowl (or the bowl of a stand mixer fitted with the dough hook), combine flour and egg mixture. Stir until combined, about 30 seconds. Add the stick of butter and knead until the butter is well combined and the dough is smooth, soft, and just slightly sticky, about 7 minutes. Roll dough into a ball and cover with a tea towel or plastic wrap. Allow to proof in a warm spot about 1 ½ hours until doubled in size.

Once risen, roll the dough out to about an 18 inch square (just do the best you can) on a floured work surface. Brush the edges with the milk or cream.

Make the filling, by mixing together the cream cheese, egg yolk, confectioners’ sugar, and vanilla bean paste. Spread the filling over the dough and top with the cherries. Roll the dough tightly into a jelly roll shape, then coil the roll into a snail shape.

Place dough on a parchment lined baking sheet, cover with plastic wrap and allow to proof for an additional 20-30 minutes.

In the meantime, preheat the oven to 350 degrees F. Once the cake has risen again, cut 6 slits in the top. Bake for 55 minutes, then reduce the oven temperature to 325 degrees F and bake for an additional 15-20 minutes. Cover the cake with foil if at any time is starts to get too brown.

Allow cake to cool before making the glaze by whisking together sugar and milk and drizzling over cake. Cake may be stored in an airtight container at room temperature for up to 3 days or frozen in pieces, wrapped in plastic wrap and foil and placed in a zipper bag. Thaw at room temperature about an hour.

Notes

Recipe adapted from Martha Stewart Additional rising time is necessary

http://piesandplots.net/yeasted-sour-cherry-coffee-cake-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Drinks

Appetizers

Condiments

Main Courses

Side Dishes

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

Triple Cherry Crisp #SundaySupper

Triple Cherry Crisp - Full of fresh fruit and vegan and gluten free!

One of my first grocery shopping memories is going to a local produce market with Mom and buying cherries. They had big bins of them and mom would select only the best cherries to be placed in her produce bag.

Thankfully no one sells cherries like that anymore (can you say germs?), but Mom and I still make plenty of trips to the produce markets (including that same one) and farmers’ markets picking up lots of cherries.

It’s one fruit I can’t get enough of, even after the time I swallowed a cherry pit. It’s easy enough to do when you’re eating them. That pit is tiny, just the right size to go down the hatch with the juicy fruit itself.

Vegan and Gluten Free Triple Cherry Crisp

It was my first summer at home alone while Mom worked. I missed having a baby-sitter to keep me company, but Mom only worked two days a week, so I managed to occupy myself with movies and computer games most of the time without much effort.

By the time I was ready to start my day, ate breakfast, then lunch, and watched a movie, she was basically home. There may have been a few dance parties too because life should have dance parties.

I was eating my unassuming looking lunch one day when I realized I swallowed a cherry pit. There was no stopping breathing or need for a Heimlich, but I was freaking out nonetheless. I called Mom in a panic. She called the doctor who assured her I would live. I spent the rest of the day stressed, but here I am, years later alive and well, and still eating more cherries than any one person should.

Vegan and Gluten Free Triple Cherry Crisp

A lot of my cherry consumption has come from this Triple Cherry Crisp. Full of fresh (and pitted!) bing, rainier, and sour cherries and topped with a crumbly oat crisp, I recommend just grabbing a spoon and eating this baby hot out of the oven. Of course, it’s also great cold the next day. And it makes an awesome breakfast. Ice cream may be a welcome companion too. Plus, it happens to be vegan and gluten free.

What I’m saying is you can’t go wrong with this crisp … as long as you double check you don’t accidentally add any pits!

Vegan and Gluten Free Triple Cherry Crisp

Triple Cherry Crisp #SundaySupper

Yield: 6-8 servings

Ingredients

Topping

1 cup old-fashioned rolled oats (gluten free if you like)

¾ cup oat flour (gluten free if you like, all-purpose would work as well)

½ teaspoon kosher salt

¾ cup packed light brown sugar

¼ cup granulated sugar

1 tablespoon ground cinnamon

½ cup walnuts

7 tablespoons vegetable oil

Filling

2 cups sour cherries, pitted

2 cups rainier cherries, pitted

2 cups bing cherries, pitted

½ cup granulated sugar

2 tablespoons cornstarch

Instructions

Preheat oven to 375 degrees F.

In a medium bowl, stir together cherries, sugar, and cornstarch. Allow to sit while you prepare the topping.

In a medium bowl, stir together oats, flour, salt, sugars, cinnamon, and walnuts. Drizzle in the oil and stir until all the ingredients are moistened and crumbs form.

Pour the fruit mixture into an 8 inch square pan. If the mixture is extra juicy, do not add all the juice. Evenly distribute the crumb mixture over the cherries. Place on a baking sheet, in case the fruit bubbles over during baking. Bake for 40-50 minutes, until the fruit is bubbling and the top is golden brown. This is best served hot out of the oven, but may be stored in the refrigerator for up to 3 days in an airtight container. Eat cold or heat in the microwave until warmed through.

http://piesandplots.net/triple-cherry-crisp-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Appetizers, Sides and Salads

Entreés

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Cherry Blueberry Pie #SundaySupper

Cherry Blueberry Pie

Let’s talk about texting. It drives me CRAZY!

I actually just started texting late last year. Sure, once it became popular, I’d do it now and then just to feel cool, but it wasn’t really my thing.

I like email and sometimes my texts look more like emails than … well … texts. But really, when I’m trying to figure out plans or ask important questions, or I just want to talk to someone, texting really isn’t going to cut it.

Cherry Blueberry Pie

I need to talk on the phone. I need that immediate back and forth interaction. I need to hear another human voice rather than stare at another screen.

Plus, you never know what other people mean for sure. I read so much into texts. I work myself up into a frenzy worried people are mad at me when in reality, nothing is wrong. It’s so frustrating and anxiety inducing.

And then there’s the simple, rather bothersome fact that people tend not to text me back. Isn’t the point of texting that it’s quick and easy, only takes a few seconds? It’s a simple way to keep in touch with people in this world where everyone is always busy.

Cherry Blueberry Pie

Yet, often weeks and multiple messages go by with no response. I don’t get it and frankly it hurts my feelings sometimes. I guess I need to invent an even faster way for people to communicate. Then again maybe we should just go back to actually talking to each other.

We should also all definitely make this pie. I mean, does it get any better than Cherry Blueberry Pie??? It incorporates some of my favorite summer fruits into one amazingly flaky pie crust. It will make you get up and dance as you’re eating it, which is good because you can burn off some calories from the pie. You’ll want to eat all of it – trust me, I speak from experience.

Juicy, boozy filling, overflowing with fresh fruit (no skimpy filling here) and that flaky, sugar crusted, melt in your mouth crust match perfectly. This is summer in a pie! So go ahead, text your friends about it 😉

Cherry Blueberry Pie

Cherry Blueberry Pie #SundaySupper

Prep Time: 40 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 55 minutes

Yield: 8 slices

Ingredients

Crust

2 ½ cups all-purpose flour

2 tablespoons granulated sugar

½ teaspoon kosher salt

½ cup vegetable shortening

1 ½ sticks unsalted butter, cold, cubed

4-5 tablespoons cold water

Filling

4 cups fresh blueberries

4 cups fresh Bing cherries, pitted

¼ cup cornstarch

2 tablespoons cherry vodka or liqueur

1 tablespoon vanilla bean paste

1 cup granulated sugar

Zest of 1 orange

2 tablespoons freshly squeezed orange juice

2 tablespoons unsalted butter, cold, cubed

2 tablespoons granulated sugar, for assembly

Milk or cream, for assembly

Instructions

Make the crust. In the bowl of a food processor, pulse flour, sugar, and salt until combined. Add shortening and butter and pulse until the mixture looks like coarse sand. Add 4 tablespoons of water and pulse to combine. Squeeze some of the dough together and see if it holds. If it does, the dough is good to go, if not, add more water, 1 tablespoon at a time, until it holds together. Pour the dough onto plastic wrap, wrap tightly, and refrigerate for at least 1 hour and up to overnight.

Once the crust has chilled, divide it in half. Roll half of it on a floured surface so that it fits your pie pan. Place it in the pan. Roll the other half so that it is slightly larger than your pie pan. Once rolled, fold it gently and carefully place it in the pie pan. Return to the refrigerator while you make the filling.

Preheat the oven to 400 degrees F. Make the filling. In a large bowl, stir together blueberries, cherries, cornstarch, vodka, vanilla, sugar, and orange juice and zest.

Remove the crust from the refrigerator. Set the top crust aside. Spoon the filling into the pie pan, leaving as much juice behind as possible. Do not add much juice or the pie will be soupy! Dot the top of the filling with the 2 tablespoons of butter.

Place the top crust over the filling and crimp the edges tightly shut with your fingers. Brush the top with the milk and sprinkle with the 2 tablespoons of granulated sugar. Place pie on a foil covered baking sheet to catch any drips (and it will drip!).

Bake for 15 minutes. Then reduce the oven temperature to 375 degrees F without opening the oven. Bake for about an additional hour, rotating halfway through if necessary, until the crust is golden brown and the filling is bubbling vigorously. Cool completely in the pan before slicing and serving. Pie may be stored in an airtight container for up to 3 days at room temperature or in the freezer, wrapped in quarters in foil and parchment and placed in a zipper bag for up to 3 months. Thaw in a 350 degree F oven for about 30 minutes.

Notes

Additional chilling time is necessary

http://piesandplots.net/cherry-blueberry-pie-sundaysupper/

Adventurous Appetizers

Destination Desserts

Mains in Motion

Sightseeing Sides

Traveling Treats

More Tips

 

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Bakery Style Blueberry Muffins

Bakery Style Blueberry Muffins

I have amassed quite the collection of shoes, clothes, and handbags over the past ten or twelve years.

Among all that stuff, I definitely have my favorites. Don’t we all?

There’s my comfortable, yet sophisticated gray sweater. That classic black pencil skirt. My fancy jeweled clutch perfect for a special occasion.

Bakery Style Blueberry Muffins

And my big, tall, patent leather platform sandals. I could probably go mountain climbing in them. Not that I have! I do wear them everywhere though. Seriously EVERYWHERE!

They’ve been to the grocery store, the mall, to see Katy Perry, on walks around the neighborhood, the farmers’ market, and more. They almost went to see Taylor Swift.

Almond Breeze Original

But then before the concert, I put them on and they felt … off. I couldn’t put my finger on it, but they just didn’t feel right. So I quickly changed my shoes and went on with my night.

Fast forward to a couple weeks later, and I took them to the shoe repair. It turns out, they are broken, like seriously broken. They shoe basically split in two! How is this even possible???

Bakery Style Blueberry Muffins

I hate to say good-bye to them, but I got a shiny new (purple!) pair on sale. I’ll have to show them to you soon!

I’m not even thinking about saying good bye to these Bakery Style Blueberry Muffins. They are giant, overloaded with blueberries and topped with an addictive crumb topping that I may or may not have kept picking off the baked muffins.

Bakery Style Blueberry Muffins

I made them with Almond Breeze Almondmilk Original. It’s the perfect milk for just about anything. I’ve used it in cauliflower soup, oatmeal, pudding, and pretty much every baked good you can imagine. It complements these fluffy muffins in just the right way.

These are the blueberry muffins of your dreams, so while its peak blueberry season, whip up a batch of these and then maybe another. They’re that good.

Bakery Style Blueberry Muffins

Bakery Style Blueberry Muffins

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 12 muffins

Ingredients

Topping

1 ¼ cups all-purpose flour

½ cup granulated sugar

½ teaspoon kosher salt

1 teaspoon ground cinnamon

1 stick unsalted butter, melted

Muffins

3 cups plus 2 tablespoons all-purpose flour

1 tablespoon baking powder

½ teaspoon kosher salt

¾ stick unsalted butter, room temperature

1 ¼ cups granulated sugar

1 large egg, plus 2 large egg yolks

1 tablespoon vanilla bean paste

1 cup Almond Breeze Almondmilk Original

2 ½ heaping cups fresh blueberries

Instructions

Preheat oven to 375 degrees F. Line a muffin tin with paper liners.

Make the crumb topping. In a medium bowl, stir together flour, sugar, salt, and cinnamon. Add butter and stir until clumps of various sizes form. Set aside.

Make the muffins. In a medium bowl, stir together flour, baking powder, and salt.

In a large bowl, cream butter and sugar until light and fluffy. I did this by hand, but a hand or stand mixer will also work. Beat in egg and egg yolks one at a time. Beat in vanilla bean paste until once again light and fluffy.

Alternately add flour mixture and almond milk. You should do 3 additions of flour and 2 of milk. Stir just until the batter is mixed. Stir in fresh blueberries until well distributed.

Using a regular sized ice cream scoop, scoop batter into the prepared muffin tins. Distribute crumb topping over muffins, pressing it into the batter gently.

Bake for about 30 minutes until golden brown and a toothpick inserted in the center of a muffin comes out clean or with just a few moist crumbs. Serve warm or cool completely. Muffins may be stored in an airtight container at room temperature for up to 4 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave about 1 minute.

Notes

Recipe adapted from Martha Stewart

http://piesandplots.net/bakery-style-blueberry-muffins/

This post is sponsored by Almond Breeze Almondmilk.

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