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.

Sweet and Spicy Snack Mix

Sweet and Spicy Snack Mix

I spend a lot of time with Mom and talking about Mom, but tomorrow’s Father’s Day, so it’s time to focus on Dad.

Since he still works, I don’t get to spend that much time with him, but when we do get to have some quality father-daughter time, we have a lot of fun. We have some really interesting, insightful conversations and every once in awhile we do some super cool things.

Blue Diamond Sriracha Almonds

A couple weeks ago we went to see the Detroit Symphony Orchestra perform with the Terrence Blanchard Quintet. The tickets were a last minute thing and he had to work both the day we went and the next day, so I know he was tired and would have rather been at home chilling, but he went mostly for me.

Neither of us had ever seen the Orchestra before. We’re not huge classical or jazz music fans, but the idea of a night out and a new experience sounded like fun.

Sweet and Spicy Snack Mix

We drove downtown on a beautiful evening and walked around Orchestra Hall before taking our box seats. The stage was all set up for the musicians to take the stage.

The first half of the show was only the Quintet while the orchestra joined them for the second half. I really appreciate music and thought some of the movements in the second half were stunning. They took my breath away.

But it’s not like going to a concert or musical. It’s just them playing music and you watching. It’s not music you’ve heard before most likely and it’s not like you’re going to sing along.

Sweet and Spicy Snack Mix

I enjoyed myself and was glad I went, if only to have an excuse to wear a fancy dress and get out of the house. But Dad … he was DYING! He was so bored. He read the program in full more than once. He fidgeted in his chair and probably stealthily played with his phone. He wanted to leave so badly but restrained himself from asking if we could go until two hours in when we both thought the show would be over.

Clearly after that night Dad deserves this Father’s Day! I hope he appreciated the time we spent together at least, even if he’s not going to be jamming to classical music on his way to work any time soon.

Sweet and Spicy Snack Mix

Dad deserves this Sweet and Spicy Snack Mix too. When I had the opportunity to check out Blue Diamond’s Sriracha Almonds, I jumped at the chance. I love almonds, Sriracha and anything Blue Diamond.

The nuts on their own are super addictive, but added into this snack mix … OMG! You’ll want to eat the whole tray. Not that I recommend that. This is easy to make and such a crowd pleaser. Bring it to parties and picnics, pack it for lunch, grab a handful to watch a movie, bring some to the symphony … okay, maybe not that, but you’ll want to eat this snack mix all the time!

Sweet and Spicy Snack Mix

Sweet and Spicy Snack Mix

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Varies

Ingredients

2 cups coarsely broken pretzel twists

1 can Blue Diamond Sriracha Almonds

2 cups Corn Chex

¼ cup packed light brown sugar

2 tablespoons granulated sugar

1/3 cup dry milk powder

1 stick unsalted butter, melted

1-2 teaspoons Sriracha

Instructions

Preheat oven to 300 degrees F. Line a baking sheet with parchment.

In a large bowl, stir together pretzels, almonds, Chex, sugars, and milk powder until combined.

Add butter and Sriracha to taste. Stir until the mixture is fully coated. Spread into an even layer on the prepared baking sheet.

Bake for about 20 minutes, until golden brown and fragrant. Cool completely on pan, then break into chunks and serve! Mix may be stored at room temperature in an airtight container for up to 1 week.

Notes

Recipe adapted from Christina Tosi

http://piesandplots.net/sweet-and-spicy-snack-mix/

This post is sponsored by Blue Diamond Almonds.

Peach Oatmeal Bars

Peach Oatmeal Bars

I try not to complain about anything that has to do with summer. Really. I love sun and warmth. Flowers and trees full of leaves. I can even get along with the bees if they just focus on their honey making job and steering clear of me.

What I can’t deal with are thunderstorms. Yes, I know, we need rain, though preferably not measured in inches at a time. Rain is one thing though. nice, garden variety rain that makes you feel all cozy and want to curl up on the couch with a good book or movie. I can handle that kind of rain.

Peach Oatmeal Bars

Pouring rain, pelting the window. Thunder that makes me jump a mile in the air. Lightning that makes the darkness suddenly flash as bright as the sun. That throws me off course in a way I can’t describe.

And when it wakes me in the middle of the night from a deep sleep and keeps me awake for the better part of an hour, the noise far too loud and alarming to be soothing, well that almost makes me wish for fall. Almost.

A day or two of thunderstorms is more than worth the price of admission to summer, but if we could keep them to a minimum and the nice days with sunshine, puffy clouds and a gentle breeze coming at us frequently, that would be much appreciated.

Peach Oatmeal Bars

By looking at the extended forecast, it doesn’t seem like that’s going to happen, but a girl can dream.

When I am cooped up inside with rainy days, I love to bake even when it’s hot out. I whipped up these Peach Oatmeal Bars not too long ago. They are perfect for summer. Easy to make, full of fresh fruit, and wholesome oats and nuts, these are sure to be on your summer to-do list.

The contrasting textures add complexity to this dessert that is not too sweet. It would be perfect with a cup of coffee or tea and dare I say, I think these are even breakfast appropriate.

Peach Oatmeal Bars

Peach Oatmeal Bars

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Yield: 24 bars

Ingredients

Filling

4 cups diced fresh peaches

1 tablespoon freshly squeezed lemon juice

½ cup granulated sugar

3 tablespoons cornstarch

Crust and Topping

1 ½ cups all-purpose flour

1 ½ cups quick cooking oats

1 cup packed light brown sugar

1 ½ sticks unsalted butter, room temperature

½ teaspoon baking soda

¼ teaspoon kosher salt

1 cup walnuts

Instructions

Preheat oven to 350 degrees F. Butter a 9 by 13 inch baking pan.

Make the filling. In a medium bowl, stir together peaches, lemon juice, sugar, and cornstarch. Set aside.

Make the crust and topping. In a large bowl, stir together flour, oats, sugar, baking soda, and salt. Once combined, add the butter and mix in with your hands until the mixture forms clumps and starts to come together.

Place just over half of the crumb mixture into the prepared pan. Press down firmly with your hands. Stir walnuts into the reserved crumb mixture.

Pour filling over the crumb mixture in the pan. Sprinkle with the reserved crumb mixture.

Bake for 40-45 minutes, until filling is bubbling and crust is golden brown. Cool completely in pan before cutting into pieces and serving. Bars may be stored in an airtight container at room temperature for 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 30 minutes.

Notes

Recipe adapted from Land O Lakes

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

Giant Carob Cookies

Giant Carob Cookies

You probably don’t remember but a long time ago I posted about trying Levain Bakery’s oatmeal raisin cookies. If you are unfamiliar with their cookies, they are very famous as being some of the best cookies ever. The bakery is in New York City and they ship their cookies nationwide. The only chocolate-free ones available to order were the oatmeal raisin.

I ordered them and was so excited. They were huge, my favorite trait in a cookie. But when I tried them I was very disappointed and didn’t even finish one. I didn’t understand the hype.

Giant Carob Cookies

The cookie I really wanted to try was their Dark Chocolate Chocolate Chip, named by Rocco DiSpirito as the best thing he’s ever eaten. Alas, that couldn’t happen.

Until now, when the cookie gods led me to carob and Brown Eyed Baker’s recipe for Chocolate Peanut Butter Chip Cookies, a Levain copycat recipe. Sure, I didn’t make them for awhile afraid all the work would be for nothing and I wouldn’t like them just like the oatmeal raisin.

Giant Carob Cookies

Giant Carob Cookies

But that did not happen. These are the best cookies ever. These are the kind of cookies you lose all cool with when you eat them. You stand over the piping hot tray and burn your mouth while stuffing an entire giant cookie into your mouth in a flash and having to force yourself to go in the other room so you don’t devour another. Not that I would know anything about this 😉

I was going to use peanut butter chips, but realized I was out, so I used a mixture of carob and white chocolate. Best. Decision. EVER. These cookies are like a brownie and a molten cake and everything I’ve ever wanted in food and cookies and really life.

Giant Carob Cookies

So seriously, make these cookies. Now. And if you want to be all normal boring, feel free to use cocoa powder and chocolate chips.

Giant Carob Cookies

Giant Carob Cookies

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 12 cookies

Ingredients

2 ¼ cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon kosher salt

2 sticks unsalted butter, room temperature

1 ¼ cups granulated sugar

2 large eggs

½ cup carob powder

1 teaspoon pure vanilla extract

1 cup carob chips

1 ½ cups white chocolate chips

Instructions

Preheat oven to 350 degrees F. Line a baking sheet with parchment.

In a medium bowl, stir together the 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 would also work. Beat in eggs until well combined, followed by vanilla. Stir in the flour until just combined, then mix in the carob and white chocolate chips. Stir until fully distributed.

Divide the dough into 12 roughly equal portions. Place on the baking sheet.

Bake for 16 to 20 until the tops of the cookies are starting to set. Eat warm or cool completely on the tray. Cookies 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 or in the microwave for about 30 seconds.

Notes

Recipe adapted from Brown Eyed Baker

http://piesandplots.net/giant-carob-cookies/

Fluffernutter Cookies #SundaySupper

Fluffernutter Cookies

What’s in a name? Names are so important. They can make us love or hate products, movie characters, and even foods.

When I was a kid, I didn’t really like my name, but it’s grown on me. Don’t even ask about my middle name though. If you are a girl and about my age, there’s a pretty good chance you have the same middle name as me. I use it only if necessary, and on here, it’s definitely not necessary.

Fluffernutter Cookies

Or how about the name of a blog. I went back and forth for weeks over what to name it. I still really like the name, even if it doesn’t exactly fit seeing as I don’t write about writing much. It turns out that’s a pretty tough thing to do.

When I am writing, I have the hardest time choosing names for characters. It’s so difficult to force yourself to come up with that brilliant name that everyone will love. I Google popular names and go back and forth, back and forth. I’ve even completed a work and then gone back and changed some, if not all of the names.

Fluffernutter Cookies

I like the name fluffernutter. What about you? You almost have to smile when you say fluffernutter. I must also say, I really like that these Fluffernutter Cookies are gluten free and have only five ingredients! You could practically make these in your sleep … though maybe you couldn’t say fluffernutter 😉

These take my classic flourless peanut butter cookies and add tons of marshmallowy goodness!  Who wouldn’t want that?!? Plus, these tasty treats are gluten free!

Fluffernutter Cookies

Fluffernutter Cookies #SundaySupper

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 8 cookies

Ingredients

1 cup creamy peanut butter

1 cup granulated sugar

1 teaspoon baking soda

1 large egg

½ cup marshmallow fluff plus more as necessary

Instructions

Preheat oven to 350 degrees F. Line a baking sheet with parchment.

In a medium bowl, stir together peanut butter, sugar, baking soda, and egg until well combined.

Take roughly golf ball sized pieces of the dough and spread out into a disc using your hands. Place a heaping tablespoon of fluff in the center and wrap the dough around it, covering it as much as possible. They will ooze some, especially during baking, but don’t worry.

Once all the cookies are finished, bake for about 12 minutes until just barely golden brown and starting to set. Serve warm or cool completely on the pan. Cookies may be stored in an airtight container at room temperature for up to 5 days or frozen 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.

http://piesandplots.net/fluffernutter-cookies-sundaysupper/

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

Drinks

Appetizers and Snacks

Main Dish

Side Dish

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.

Not Quite Classic Honey Cake

Honey Cake

I am constantly amazed at how much my tastes change over time. I used to hate tomatoes. I couldn’t even look at them. While I’m still not a fan of cooked tomatoes, I love raw ones. If you asked my five years ago if I’d ever love tomatoes of any kind, I would have laughed at you.

When I first tried avocados I didn’t like them either. I think they are one of those foods that are an acquired taste. After I tried them a couple times, I got used to both the taste and texture and pretty much fell in love with them. Seriously, I can’t get enough avocados in my life. Give me all the avocados!

Almond Breeze

Honey Cake

The same goes for honey. I was never a big fan of honey when I was a kid. I think I found the flavor kind of strong, but now I love that strong flavor. I use honey in salad dressings, granola, and oh, yeah, this Honey Cake.

I wanted a recipe to feature Almond Breeze Almondmilk Hint of Honey Vanilla. I fell in love with this milk the moment I tasted it. You already know I love almond milk and use it in every recipe I can, so this new flavor with honey and vanilla in it screamed my name. The flavors balance perfectly. It would be great in a smoothie or bowl of cereal, but it’s pretty awesome in this cake too.

Honey Cake

You will love this cake. It is tender, fluffy and super flavorful with the honey, spices, and olive oil shining through. I really love the flavor of olive oil in cakes, but if you think you might find it too strong, feel free to swap in canola or vegetable oil. Whatever you do, make sure you make this cake – you won’t be disappointed.

Honey Cake

Honey Cake

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: 18 servings

Ingredients

3 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon kosher salt

1 tablespoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon ground ginger

1 cup olive oil

1 cup honey

1 ½ cups granulated sugar

½ cup packed light brown sugar

3 large eggs

1 teaspoon pure vanilla extract

1 cup Almond Breeze Almondmilk Hint of Honey Vanilla

Zest of 1 orange

1 cup freshly squeezed orange juice

Instructions

Preheat oven to 350 degrees F. Oil a 9 by 13 inch baking pan.

In a large bowl, stir together flour, baking powder, baking soda, salt, cinnamon, cloves, and ginger.

Make a well in the center of the dry ingredients and add the oil, honey, sugars, eggs, vanilla, milk, orange zest and juice, and bourbon.

Whisk batter until there are no more lumps or ingredients lingering on the bottom. Pour well mixed batter into the prepared pan and bake 40-50 minutes until golden brown and puffed and a toothpick inserted in the center comes out clean or with a few moist crumbs. Serve warm or allow to cool completely in the pan. Cake may be stored in an air tight 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 1 hour or in the microwave 30 seconds.

Notes

Recipe adapted from Marcy Goldman via Smitten Kitchen

http://piesandplots.net/not-quite-classic-honey-cake/

This post is sponsored by Almond Breeze Almondmilk.

Blueberry Breakfast Cookies #SundaySupper

Blueberry Breakfast Cookies - Healthy and Gluten Free

Is it just me or is summer already flying by? Okay, so it’s not technically summer yet, but it feels like it. And with this weekend being Memorial Day, it is the unofficial start to summer.

May has been a whirlwind. I’ve gone to events, worked on my novels and screenplays, bought flowers, blogged, met friends for dinner, and now I’m heading to my first concert of the year next weekend.

Blueberry Breakfast Cookies - Healthy and Gluten Free

I bought tickets to see Taylor Swift in the middle of November. LAST YEAR. It seemed like it was forever away and would never come, and yet, here it is.

Time is a cruel mistress. The winter months drag and drag and the summer months fly by. I can never get enough done or utilize my time well enough. I end up rushing through things and not enjoying them or not doing a good enough job.

Blueberry Breakfast Cookies - Healthy and Gluten Free

I only do that, though, because I feel like time and life and summer are passing me by. It’s a vicious cycle and one we all deal with and often struggle with.

So, as difficult as it is and as much as I will fail, I am trying to use my time wisely. To slow down and enjoy life. Take my time and do things well. Not let the day get away from me so I have to skip my walk outside. Not work so hard that I sit down at 9 o’clock at night with an hour of email and social media ahead of me.

Blueberry Breakfast Cookies - Healthy and Gluten Free

I challenge you all to do the same thing. Take a few moments every day to enjoy life.

You can do it while you make these Blueberry Breakfast Cookies, and definitely while you eat them. Healthy, light, and featuring one of my favorite summer fruits, these gluten free cookies are easy to make and will get your day off to the best start. They are full of nutrition and filling enough to leave you satisfied but not weigh you down.

They are just how I want my summer to go.

Blueberry Breakfast Cookies - Healthy and Gluten Free

Blueberry Breakfast Cookies #SundaySupper

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 12 cookies

Ingredients

1 ¼ cups old fashioned oats (gluten free, if necessary)

¾ cup quick cooking oats (gluten free, if necessary)

1 cup oat flour (gluten free, if necessary)

3 tablespoons chia seeds

2 teaspoons ground cinnamon

¾ teaspoon baking soda

1 cup almond butter

½ cup pure maple syrup

4 tablespoons extra virgin olive oil

1 large egg

1 tablespoon vanilla bean paste

¾ cup walnuts

2 cups fresh blueberries

Instructions

Preheat oven to 350 degrees F. Line a baking sheet with parchment.

In a large bowl, stir together almond butter, maple syrup, oil, egg, and vanilla bean paste until well combined.

Add both kinds of oats, oat flour, chia seeds, cinnamon, and baking soda and stir until incorporated. Add walnuts and blueberries and mix until distributed.

Using a regular sized ice cream scoop, scoop batter onto prepared pans. Cookies will not spread much during baking, so they can be close together on the pan; just don’t let them touch.

Bake cookies about 15 minutes, until golden brown and mostly set. Cookies 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 three months. Thaw at room temperature about an hour or in the microwave for 30 seconds.

http://piesandplots.net/blueberry-breakfast-cookies-sundaysupper/

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

Food Using One Color
Red Food

White Food

Blue Food

Food Using Two Colors
Red and White Food

Blue and White Food

Red, White and Blue Food

5 Tips for Potlucks by Sunday Supper Movement

 

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.

 

Lemon Brownies #SundaySupper

Lemon Brownies

I need lots of sunshine in my life. And when the actual sun isn’t present, which is frequent here in Michigan, I turn to Mom. She is my sunshine when that big star in the sky is hidden behind clouds and snow and other yucky things or when even at its brightest, said star isn’t enough.

My life is unique, unlike no one else’s and in flux constantly as I wade my way through the turbulent waters and try to find my place in the world. Luckily, I’ve been blessed with a mom who stands by me no matter what.

Lemon Brownies

She comforts me when I’m crying about things big and small. She helps me come up with ideas for my writing. Seriously, she should get a job as an editor. She bakes and cooks with me and does the dishes, even when she doesn’t want too. She goes shopping with me, and every once in awhile buys things on a whim.

She tells me things are going to work out and all my dreams will come true (or at least some of them) when I can’t see that ever happening. I imagine she sometimes doubts it too, but she never tells me. And most of all, she loves me. The love of a mom is a powerful thing, more powerful than even the sun sometimes.

Lemon Brownies

I know my life and Mom’s life haven’t turned out in the way we hoped as of late, but I won’t give up and things will get better. One day soon, maybe I can take some of the pressure off of Mom and be the sun in our worlds. She can take over as the moon.

When Mom needs a little extra sunshine, we love to make lemon desserts together. These Lemon Brownies were one of our favorites. I’ve made Orange Brownies before, but they were more like orange cake. These are definitely brownie like. They are rich, dense, and almost gooey in the center. The lemon flavor shines through and the glaze, applied when warm, melts in, intensifying that gooey brownie-ness.

Celebrate Mom all the time, but make today extra special with these Lemon Brownies!

Lemon Brownies

Lemon Brownies #SundaySupper

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 9 large brownies

Ingredients

Brownies

1 ½ cups all-purpose flour

½ teaspoon kosher salt

2 sticks unsalted butter

1 ½ cups granulated sugar

Zest of 1 lemon

4 large eggs

2 tablespoons fresh lemon juice

Glaze

2 cups confectioners’ sugar

Zest of 1 lemon

2 tablespoons fresh lemon juice, plus more as needed

Instructions

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

In a large bowl, cream butter, sugar, and lemon zest until light and fluffy. I did this by hand, but a hand or stand mixer would work as well. Beat in eggs one at a time. Stir in the lemon juice, followed by the flour and salt. Mix until just combined.

Bake for 35-45 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Toward the end of baking time, prepare the glaze. In a medium bowl, whisk together sugar, lemon zest and juice. Add more sugar or juice as necessary until a thick, but pourable glaze is formed.

Poke holes in the brownies with a toothpick and spread the glaze on top. Cover the whole thing. Allow to cool completely in pan before cutting and serving.

Bars 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 3 months. Thaw at room temperature about an hour or in the microwave 30 seconds.

Notes

Recipe adapted from Foodista

http://piesandplots.net/lemon-brownies-sundaysupper/

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

Celebratory Sips

Starters and Salads

Hearty Mains

Treats and Sweets

5 Favorite Pancake Toppings by Sunday Supper

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.

Apple Juice Cake

Apple Juice Cake

Do you ever have leftover ingredients? You know ones that need to be used NOW.

I try to keep things moving in my refrigerator and pantry, but every once in awhile, I lose track of things. I find that bunch of asparagus that has been hanging out in the crisper a little too long. Or that extra jar of marshmallow fluff I picked up a couple months ago and totally forgot about (by the way, stay tuned for that recipe in a few weeks).

Apple Juice Cake

There are a couple dishes that help me use all these things up. Vegetables about to pass their prime can be added to salads or frittatas, even pasta. Fruit makes an awesome crisp or baked oatmeal.

But recently I had a huge bottle of apple juice sitting in the refrigerator. I bought it for a recipe from a cookbook that didn’t turn out. But I couldn’t stand to waste the rest of it.

Apple Juice Cake

I can’t remember the last time I bought apple juice, so I did drink some of it. Icy cold from the refrigerator, it totally quenched my thirst. I needed to do something more with it though.

So I made cake. Apple Juice Cake. This is one of the more unique cakes I’ve made. It baked up beautifully and has a distinct apple juice flavor, which kind of surprised me in a pleasant way. It has more of a bready texture, instead of a cakey one. Not that this is a bad thing; it actually reminded me of my favorite raisin bread as a kid.

Apple Juice Cake

Full of crunchy nuts and plump raisins, and topped with a fabulous glaze, this is such a nice, old fashioned cake that I know you will love!

Apple Juice Cake

Apple Juice Cake

Prep Time: 20 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 30 minutes

Yield: 10-12 servings

Ingredients

Cake

5 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon kosher salt

½ teaspoon ground cloves

2 teaspoons ground ginger

1 tablespoon ground cinnamon

2 cups granulated sugar

1 cup vegetable shortening

2 large eggs

2 cups apple juice

1 cup raisins (I love Trader Joe’s Jumbo Raisin Medley)

1 cup mixed nuts (I used unsalted pecans and walnuts)

Glaze

2 cups confectioners’ sugar

¼ cup apple juice

Instructions

Preheat oven to 325 degrees F. Grease and flour a bundt pan.

In a medium bowl, stir together flour, baking soda, salt, cloves, ginger, and cinnamon.

In a large bowl, cream together sugar and shortening until light and fluffy. I did this by hand, but a hand or stand mixer will also work. Beat in the eggs one at a time.

Alternately add the flour mixture and the apple juice, beginning and ending with the flour. You should do 3 additions of flour and 2 of juice.

Fold in the raisins and nuts. Pour the batter into the prepared pan and bake for about 1 hour 10 minutes, until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs.

Cool in pan about 15 minutes, before carefully loosening and inverting onto a serving platter. Cool cake completely before preparing the glaze.

To make the glaze stir together sugar and juice until a thick yet pourable consistency is formed. Add more sugar or juice as necessary. Pour over the cake and serve. Cake may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in pieces in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for a couple hours or in the microwave for about 1 minute.

Notes

Recipe adapted from Lucky Leaf

http://piesandplots.net/apple-juice-cake/

Double Ginger Cookies #SundaySupper

Double Ginger Cookies

I’ve been in a very strange spring cleaning mode. Suddenly I want to go through the whole house and rid myself of just about seventeen years’ worth of clutter.

I’ve gone through phases like this before, but I’ve never really made much progress. This time is different. Mom, Dad, and I are all determined to simplify life.

I’ve given away somewhere around ten bins of Barbies and accessories, and I have a few left to hand off, plus a couple things I couldn’t part with. And some was so played with it had to be thrown out.

Double Ginger Cookies

Now I’m onto old board games that have broken boxes they were so often used to bring a little happiness to our lives. Old pictures that now look so blurry or were taken on days I didn’t look my best are in the trash.

I found Teenie Beanies from McDonald’s and pins from our trips to Sea World and Disney World when I was little.

I even came across a few things I’d been thinking about as of late. Like the pennies that were pressed into designs in Disney Land. And the photos from my eighth grade dance. There are a lot of good memories in our house.

Double Ginger Cookies

I keep some and love that I can pass some on to other people so they can make new memories with them.

I should throw in a few of these Double Ginger Cookies. While I love many tropical ingredients, this week’s Sunday Supper theme, ginger is one of my favorites. The flavor is wonderful and it is so good for you with its anti-inflammatory properties.

While I wouldn’t call these cookies a health food even with all that ginger, they are soft and chewy with fun surprise pieces of candied ginger and plump raisins. I think I need to take a break from my spring cleaning and whip up another batch of these cookies.

Double Ginger Cookies

Double Ginger Cookies #SundaySupper

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Yield: About 20 cookies

Ingredients

2 ¼ cups all-purpose flour

1 cup packed light brown sugar

1 tablespoon ground ginger

1 teaspoon ground cinnamon

½ teaspoon ground cloves

1 teaspoon baking soda

½ teaspoon kosher salt

1 ½ sticks unsalted butter, melted

1/3 cup molasses

1 large egg

½ cup coarsely chopped candied ginger (Trader Joe’s has awesome candied ginger)

¼ cup raisins (I like Trader Joe’s Jumbo Raisin Medley)

Instructions

Preheat oven to 350 degrees F. Line a baking sheet with parchment.

In a medium bowl, stir together flour, sugar, ginger, cinnamon, cloves, baking soda, and salt until well combined.

In a large bowl, stir together butter, molasses, and egg until fully combined. Stir in the flour mixture. Stir in the ginger and raisins until well incorporated.

Place heaping tablespoons of dough on the prepared baking sheet. Bake for about 12 minutes until starting to set. Cool completely on pan. Cookies may be stored in an airtight container at room temperature for up to 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 for 30 seconds.

Notes

Recipe adapted from Giada De Laurentiis

http://piesandplots.net/double-ginger-cookies-sundaysupper/

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

Tidbits and Pupus

Breakfast

Companions

Condiments and Sauces

Coolers

Main Event

Delectable Delights

Wine Pairings

 

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.

 

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