Baked Blueberry Pancake with Cherry Syrup #SundaySupper

I’m so into coffee lately. I crave it frequently and love to try different places to see which I like the best.

There is a place next to the salon where I get my hair done that I had been dying to try.  When I went for my appointment a few weeks I knew after I was going to stop for a coffee.  That was my plan.

Mom headed there for lunch while I was being all highlighted and brightened.  She loved the breakfast sandwich and iced latte with almond milk she had while sitting outside.

When I went after, I debated what to get.  A nice latte sounded kind of good, but I went with nitro cold brew, which I’ve had at a few different places.  It’s great because it’s so smooth and has no guilt since there are no add ins.

After only the first taste, I noted it was strong, but a lot of coffee is, and it grew on me as I drank it.  We stopped at a grocery store and then spent over an hour on the roads trying to navigate rush hour and get home.

During that time, I started to feel weird.  I became very emotional, crying about a variety of things that should not have warranted crying after I had felt so good leaving the salon, and I wanted out of that car in the worst way.

I could tell I was all hopped up on caffeine as I made and ate dinner, but that’s not entirely uncommon when I drink coffee.

The headache, stomachache, and blurred vision that followed are completely and totally uncommon.  This also freaked me out, which did not help the situation as I whimpered like a puppy on the couch.

I doubted sleep would come, but it had been over six hours since I had the coffee and I’ve read caffeine is supposed to be out of your system by then.  And I did fall asleep for a little over an hour, before I woke up for the next six hours, during which time I tossed and turned until I gave up and watched Orange is the New Black.

I fell back asleep after some deep breathing around 7 am until it was time to get up at 8.  But even then, my heart still raced and I felt like I could run a marathon without even being out of breath.

I called the coffee shop because this seemed more akin to oding than drinking an innocent cup of coffee.  The very nice people at the shop informed me that one of their cold brews is equal to five or six shots of espresso.  FIVE OR SIX SHOTS!

A drink like that should come with a warning.  I mean, when’s the last time anyone walked into a shop and was all “I’ll have a sextuple shot latte???”  Never, is the answer you’re looking for.

So I’m off cold brew for now, maybe forever, and I am always going to ask for approximate caffeine levels because that never, ever needs to happen again.

What I should have done that sleepless night was bake something like this Baked Blueberry Pancake with Cherry Syrup.  This is the perfect make ahead summer breakfast to feed a crowd.  It tastes so much like a blueberry pancake without all the flipping and standing over the stove and it has a crumb topping, so take that classic blueberry pancakes!

No pancakes are complete without syrup, so I amped up some classic maple syrup with fresh Bing and rainier cherries and vanilla.  Together this is a match made in heaven that can be served warm or room temperature.

Baked Blueberry Pancake with Cherry Syrup #SundaySupper

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Yield: 12 servings

Ingredients

Pancake Bake
2 ½ cups all-purpose flour
2 tablespoons granulated sugar
½ teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon baking powder
2 large eggs
2 ½ cups milk (I used almond coconut milk, use what you love)
1 tablespoon vanilla bean paste
¼ cup olive oil
1 tablespoon lemon juice
2 heaping cups blueberries
Topping
½ cup all-purpose flour
2 teaspoons ground cinnamon
3 tablespoons granulated sugar
3 tablespoons packed light brown sugar
3 tablespoons olive oil
Syrup
½ cup pure maple syrup
2 cups cherries (I used a mixture of Bing and rainier)
2 teaspoons vanilla bean paste

Instructions

  1. Preheat oven to 350 degrees F. Oil a 9 by 13 inch baking pan.
  2. In a large bowl, stir together flour, sugar, salt, baking soda, and baking powder. Add the eggs, milk, vanilla, oil, and lemon juice. Stir until just combined, a few lumps are okay. Add the blueberries and stir to combine. Pour in the prepared pan.
  3. Make the topping. In a small bowl, stir together the flour, cinnamon, and sugars. Add the oil and stir until clumps form. Sprinkle evenly over the batter. Bake for about 30 minutes, until golden brown on top and a toothpick inserted in the center comes out clean or with a few moist crumbs. Serve warm or cool completely in pan.
  4. Make the syrup. In a small saucepan, heat the syrup and cherries over medium heat. Bring to a boil and allow to boil, stirring constantly, for 5 minutes, until slightly thickened. Stir in the vanilla.
  5. Pancake 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 in the microwave about 1 minute. Syrup may be stored in the refrigerator for up to 1 week and reheated in the microwave for about 1 minute.

Notes

Recipe adapted from The Kitchn

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http://piesandplots.net/baked-blueberry-pancake-with-cherry-syrup-sundaysupper/

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

Red, White, and Blue Sunday Supper Recipes

Patriotic Picnic Picks

Liberating Desserts

More recipes: Red White and Blue Recipes That will Make You Want to Party Right Now

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.

Blueberry Sticky Buns + 27 Wishes

Blueberry Sticky Buns

So it’s my 27th birthday today.  26 was in so many ways my best year EVER, but professionally is was seriously disappointing.  Before we get to sticky buns, and you’ll want to stick around for those, here are my 27 wishes for my 27th birthday.

And before you get all if you share wishes they don’t come true, it hasn’t really worked keeping them to myself, so there.

Blueberry Sticky Buns

27.  Not to get sick. Seriously no colds.  Cancer, MS, whatever they’ve been talking about on Grey’s Anatomy that I now can’t stop thinking about, you stay away too, and everything in between.

26.  Ditto for Mom and Dad.

25.  Early spring … or summer, I’m not picky.

24.  Even some sunshine would do. There aren’t enough vitamin D supplements in the world to combat these clouds, people.

23.  The Good Place to be renewed. NBC, don’t mess this one up.

Blueberry Sticky Buns

22.  Lady Gaga to make a tour stop in Detroit this year. If you haven’t heard Million Reasons, go.  Now.  Listen.

21.  Can’t miss OneRepublic either. Again if you haven’t listened to Choke, I’ll wait.

20.  A really cool new orange nail polish. Why is this such a hard color to perfect?

19.  My skin to not be so terribly dry. It’s kind of a problem when your hands are literally squeaky clean.

18.  To pass a skill level of 1100 on Wii Sports Resort swordplay duels. Yes, I still play that.

17.  For no more appliances to die. Dishwasher, I’m watching you.

16.  It would be nice if the electronics stayed around too. Heeeeeyyy cell phones.

15.  A friend. A really good, legit friend who actually texts me back.

14.  People emailing back promptly so I can stop wondering if something is wrong with my email. There never is something wrong.

13.  Lots of fun nights out with Mom checking out new spots in Ferndale. Girls’ night!

12.  Okay, fun nights with Dad too. Father-daughter bonding!

Blueberry Sticky Buns

11.  An agent.

10.  A good one. One who likes my writing and me and gets me and can help me get my work out there.  I’m really tired of “you’re a good writer, but …”

9.  My contacts to come through. I have three good ones.  Like really good ones.  But when you’re making movies, it’s easy to forget about little old Laura in Michigan.

8.  To finally move to California. No more #californiadreaming.

7.  An 8 on The Blacklist. Guys, really, I’m trying.  You could give a little too.

6.  Something to celebrate so I can go to Townhouse, not count calories, and order that flight of Pappy van Winkle.

5.  To be able to stand up after consuming said flight. Hey, I’m not a big drinker.

4.  To be myself. Not regret.  Not question.  To be happy as I am and accept myself, even if others don’t.

3.  To be inspired by life.

2.  To inspire someone else.

1.  Make awesome shit happen.

Blueberry Sticky Buns

That’s a lot of lofty wishes, so I hope 2017 and my 27th year are up to it, because I am.

I’m also up for these Blueberry Sticky Buns everyday all day and you should be too.  Mom was skeptical when I said I was making these, but I totally changed her mind with one bite.

You have an awesome cinnamon roll base that is tender with so much cinnamon flavor.  And then there’s the ooey gooey sticky top that celebrates everything blueberry with a pop of lemon to keep things from getting too sweet.  The toasted pecans add that much needed crunch.

While my 26th year might not have been perfect, these really are.  They’re one of the best things I’ve ever made and I really encourage you to have some fun in the kitchen and whip up a batch of these.

Blueberry Sticky Buns

Blueberry Sticky Buns + 27 Wishes

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 12 buns

Ingredients

Dough
½ cup warm water
1 packet active dry yeast
½ cup granulated sugar, divided
4 tablespoons unsalted butter, very soft
½ cup milk (I used almond, use what you love)
2 teaspoons baking powder
3 ½ cups all-purpose flour, plus more if necessary
Zest of 1 lemon
½ teaspoon kosher salt
2 teaspoons vanilla bean paste
Blueberry Goo
8 tablespoons unsalted butter
¾ cup packed light brown sugar
½ cup pure maple syrup
2 heaping cups blueberries
1 teaspoon vanilla bean paste
Zest of 1 lemon
Assembly
4 tablespoons of unsalted butter, very soft
½ cup granulated sugar
2 tablespoons ground cinnamon
1 ½ cups toasted pecans

Instructions

  1. Make the dough. In a large bowl, combine the warm water, yeast, and 2 tablespoons granulated sugar. Allow to proof for about 5 minutes until foamy. If this mixture does not get foamy, the yeast is dead. Start over with fresh yeast.
  2. Add the remaining sugar, butter, milk, baking powder, flour, lemon zest, salt, and vanilla. Stir until the dough starts to come together and then knead with your hands for about 5 minutes until a soft, not too sticky ball forms. You may need to add up to ½ cup more flour.
  3. Form dough into a ball, oil it and the bowl lightly, and cover tightly with plastic wrap. Allow to rise in a warm spot for 1 -2 hours until at least doubled in size.
  4. Make the blueberry goo. In a medium pot, combine the butter, brown sugar, and maple syrup. Cook over medium heat, bringing to a boil and simmering for 2 minutes. Add the blueberries and simmer for 3 more minutes, mashing some of them with the back of your spoon. Remove from the heat and stir in the lemon zest and vanilla. Allow to cool to room temperature.
  5. Assemble the rolls. In a small bowl, stir together the sugar and cinnamon.
  6. Butter a 9 by 13 inch pan liberally. Pour a generous half of the goo into the pan, top with the toasted pecans and a generous sprinkle of the cinnamon sugar.
  7. Once the dough has proofed and the goo cooled, roll the dough out into a large rectangle about ¼ inch thick. Spread with the 4 tablespoons of butter and sprinkle with the remaining cinnamon sugar. Top with the remaining blueberry goo.
  8. Carefully and tightly roll the dough up, trying to keep as much of the goo inside as possible. Cut into 12 roughly equal pieces and place into the pan. Cover tightly with plastic wrap.
  9. At this time you may either set in a warm place to rise while you preheat the oven to 350 degrees F or you may place the rolls in the refrigerator overnight and in the morning, remove them from the refrigerator to rise in a warm spot for about 1 ½ hours. Then preheat the oven to 350 degrees F.
  10. Bake for 30 minutes, then raise the oven temperature to 375 degrees F for 15-25 minutes more until the buns are golden brown on top and fully cooked.
  11. Allow to cool in the pan for about 5 minutes before inverting onto a serving tray. Serve warm or store buns in an airtight container at room temperature for up to 3 days. Buns may also be 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

Additional rising time is necessary

Recipe adapted from Half Baked Harvest

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http://piesandplots.net/blueberry-sticky-buns-27-wishes/

The BEST Gluten Free Blueberry Pancakes

 

The BEST Gluten Free Blueberry Pancakes

Update October 5, 2016:  I made these pancakes and paired them with peach maple syrup to update the post with better photos.  They are great with plain maple syrup as well, but to make the peach syrup, saute three peaches in a pot with 1 tablespoon coconut oil over medium heat for about 5 minutes.  Add 2/3 cup maple syrup and heat until warm.  I hope you enjoy these pancakes as much as I do!

I’ve been keeping a secret from you. I mean other than the fact that I’m clearly seasonally challenged. I mean, first Peach and Plum Pie and now Blueberry Pancakes. You’d think it’s July, not – gasp – October! But my real secret is that I do a lot of gluten free baking.

The BEST Gluten Free Blueberry Pancakes

The BEST Gluten Free Blueberry Pancakes

In fact, many of the recipes you see here are gluten free. I just don’t tell you. Let me be clear, I do not have Celiac Disease and I am not gluten free one hundred percent of the time. I simply find a gluten free diet most of the time makes my body happiest. In addition, so many people are looking for amazing gluten free recipes these days, and I would like to help them out.

When I do gluten free baking, I always use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. I’ve tried other brands and the flavor and texture just don’t suit my palate. It even smells like all-purpose flour. When I use it, no one ever knows the difference. Ever!

Sometimes I even like the gluten free version of baked goods better than that made with traditional flour. Like in Blackberry Pie Bars and Blueberry Buckle. It even works in pie crust.  I bake a lot for some friends that are gluten free and they have remarked that the treats are some of the best they have ever had!

The BEST Gluten Free Blueberry Pancakes

 

I’m not being paid to say this. I wish I was. Hey, Bob’s Red Mill, are you listenin??? I just love this flour in the things I make – like these Blueberry Pancakes. I’ve eaten more than my fair share of pancakes and these are definitely the best blueberry pancakes I’ve had. They’re probably the best pancakes I’ve ever had . . . and they’re gluten free!

What makes these pancakes so amazing is how thick and fluffy they cook up. Because they are so thick, you’ll need some patience to cook them low and slow, so they cook all the way through without burning, but it’s sooooo worth it.

The BEST Gluten Free Blueberry Pancakes

The heavenly cake-like texture helps them truly live up to their name – they are cakes cooked in a skillet. The burst of blueberries really makes them sing. Because blueberries are going out of season (nooooooooo!), feel free to use ones that have been frozen, thawed, and drained well. Now all you need is some pure maple syrup!

The Best Gluten Free Blueberry Pancakes

 

The BEST Gluten Free Blueberry Pancakes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4 servings

Ingredients

1 ½ cups Bob's Red Mill Gluten Free 1 to 1 Baking Flour

3 tablespoons granulated sugar

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

2 large eggs

2 tablespoons vegetable oil, plus additional for cooking

1 1/3 cups unsweetened almond or coconut milk

1 teaspoon pure vanilla extract

2 cups blueberries, preferably fresh, but frozen, thawed, and drained will work

Instructions

Preheat oven to 200 degrees F.

In a medium bowl, stir together flour, sugar, baking powder, baking soda, and salt. In a separate medium bowl, whisk together eggs, oil, milk, and vanilla. Pour the wet ingredients into the dry ingredients and stir just until a batter is formed. A few lumps is okay. Fold in the blueberries.

Heat a large skillet over medium to medium-low heat. I used my stainless steel skillet (which I use for everything), but a non-stick or cast iron skillet is recommended. Add a little vegetable oil and scoop about ¼ cup portions of the batter into the skillet. Cook until a couple bubbles appear around the edges, about 1 ½ to 2 minutes. Flip the pancakes over and cook for about an additional 1 ½ minutes, until the pancakes are golden brown on both sides. You may need to flip a couple additional times. Use your judgment based on how they’re cooking. Insert a toothpick in the center of each pancake to check for doneness. The toothpick should come out clean or with just a few crumbs.

Store pancakes on aluminum foil in the oven while you repeat the process with the rest of the batter. Pancakes are best served immediately, but may be frozen, individually wrapped in parchment and foil and placed in zipper bags for up to 3 months. Thaw in the microwave for 30 seconds or in the toaster. Serve with warm maple syrup

Notes

Recipe adapted from Bobby Flay

http://piesandplots.net/the-best-gluten-free-blueberry-pancakes/

Zucchini Blueberry Coffee Cake #SundaySupper

Zucchini Blueberry Coffee Cake

I can feel the change coming.  I can feel it in my body, my mind, my spirit, my soul.  Summer is waning and fall and winter are rapidly approaching.

It was a delightful summer, which makes it all the worse to say goodbye.  I don’t want to give up the long days, the sunshine, the warmth, the sandals, the sundresses, the feeling of freedom that I’ve had for the past few months.

My body is starting to ache, to feel that chill, to grow tired as the sun sets earlier and earlier each day.  The little differences aren’t noticed by most but to me they are a warning that the time is growing precious and I must enjoy it.

Zucchini Blueberry Coffee Cake

My mind is leaning toward sadness.  Sadness that I am losing that feeling of freedom and happiness that does not come nearly as easily when the weather is crappy, the days are short, and home is where I spend most of my time.  The cold months drag and trick my mind into being sad, as the sun is rarely seen and when it is it is only a trick, not matching the warmth it brings to mind.

My spirit is being corralled.  Forced to rein in concerts and dinners out and walks around the neighborhood or town.  It is time to focus mostly on work, on a better future, which is good, but as my soul is showing it, not an easy task to accomplish.

Zucchini Blueberry Coffee Cake

This time of year is my reminder that another year has passed without accomplishing my goals.  It is another year I am stuck in Michigan and as just an aspiring writer, but at the same time, I feel I have inched closer to my goals and hope that very soon, I will take a giant leap forward.

Because I am grasping onto any remnants of summer, I have a summery Zucchini Blueberry Coffee Cake for you today.  It is incredibly moist from the zucchini and blueberries with a soft crumb.  The topping totally takes it over the top and makes it worthy for breakfast with a cup of coffee or tea or for dessert with a scoop of ice cream.

Plus, cakes like this freeze incredibly well.  So when winter has me down, I will definitely be reaching for a slice in the deep freeze.

Zucchini Blueberry Coffee Cake

Zucchini Blueberry Coffee Cake #SundaySupper

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: 18 servings

Ingredients

Cake
3 large eggs
2 sticks unsalted butter, melted
1 tablespoon pure vanilla extract
2 cups sugar
3 cups all-purpose flour
½ teaspoon kosher salt
1 teaspoon baking powder
¼ teaspoon baking soda
2 heaping cups grated zucchini
2 cups blueberries
Topping
¾ stick unsalted butter, melted
1 cup all-purpose flour
1/3 cup granulated sugar
½ cup packed light brown sugar
½ teaspoon kosher salt
2 teaspoons ground cinnamon

Instructions

  1. Make the cake. Preheat oven to 350 degrees F. Butter and flour a 9 by 13 inch pan.
  2. In a large bowl, stir together eggs, melted butter, vanilla, and sugar until well combined. Add the flour, salt, baking powder, and baking soda. Mix until combined. Stir in the zucchini and blueberries. Pour batter into the prepared pan.
  3. Make the topping. In a medium bowl, stir together butter, flour, sugars, salt, and cinnamon until well combined and clumps form. Sprinkle evenly over the cake.
  4. Bake for 40 – 50 minutes until golden brown and a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs. Serve warm or cool completely in pan. 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 in the microwave about 1 minute.

Notes

Recipe adapted from The View from Great Island

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http://piesandplots.net/zucchini-blueberry-coffee-cake-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!  Also a thank you to this week’s host The Wimpy Vegetarian!

Appetizers

Desserts

Entrees

Sides

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 Blueberry Breakfast Bars

Peach Blueberry Breakfast Bars - vegan and gluten free

Have you ever been to the state fair in your state?  I hadn’t until this weekend.  The Michigan State Fair has a long history and was originally in Detroit.  After funding evaporated it disappeared for a bit until it was reinvigorated at the Suburban Collection Showplace in Novi.

I’ve been on a kick of doing everything I can this summer and Novi is not terribly far from home, so we headed to the state fair.  We weren’t sure if we would enjoy it, but we didn’t have anything else to do, so we went in with an open mind.

Once we found a parking spot, which was a but challenging and hilariously made Dad super impatient, we headed inside to get our wristbands and explore the indoor portion of the fair.

Peach Blueberry Breakfast Bars - vegan and gluten free

There were tons of vendor booths with locally made products and local business owners.  While a few of the vendors were a little too pushy in trying to sell their product or service, most of them were very nice and we picked up some local honey and some roasted lentils for snacking.  There was even a mini farmers’ market which was cute.

There was a showcase of things that had won fair prizes from paintings to quilts to floral arrangements to baked goods.  I really enjoyed exploring the wonderful things people had made.  Of course, the animals made up a large portion of the indoor exhibit.  There were giant cows, tons of adorable goats, baaing sheep, and some pigs that we didn’t get a good look at.

We headed outside on what I am fairly certain was the nicest Labor Day weekend ever weather wise.  It was seriously perfect out – 80s, sunny, a gentle breeze.  We explored the numerous food stands with all the classic fair foods: hot dogs, fries, ice cream, cotton candy, funnel cake, roasted corn, before walking around the rides, games, and more animal exhibits with adorable bunnies and beautiful birds.

It was a lovely day and I really hope if you have the chance to explore a state fair near you, I really hope you go.  It’s such a fun, relaxing summer experience that really is quintessential.

Peach Blueberry Breakfast Bars - vegan and gluten free

You know what else is quintessentially summer?  These Peach Blueberry Breakfast Bars.  I made a purely peach version last summer, and I only improved them by adding blueberries.

These are vegan and gluten free and kind of healthy, loaded with oats and fruit and nuts.  And they are crazy delicious.  I want to sit down and eat the whole pan.  They have this almost fritter thing going for them with the glaze and gooey interior, but they are much, much healthier than fritters.

I’m not letting summer go and you shouldn’t either.  We have Peach Blueberry Breakfast Bars and fairs to keep things sunny!

Peach Blueberry Breakfast Bars - vegan and gluten free

Peach Blueberry Breakfast Bars

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 18 bars

Ingredients

Bars

3 cups old fashioned rolled oats (gluten free if necessary)

1 ½ cups gluten free flour or all-purpose flour

1 ½ cups packed light brown sugar

¼ teaspoon kosher salt

1 tablespoon ground cinnamon

2 teaspoons pure vanilla extract

Scant 1 cup olive oil

1 cup walnuts

3 cups chopped peaches

1 ½ heaping cups blueberries, picked over

Glaze

3 cups confectioners’ sugar

2 teaspoons vanilla extract

Juice of 1 lemon

Instructions

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

In a large bowl, stir together oats, flour, sugar, salt, and cinnamon. Add the vanilla and oil and stir to combine. Add the walnuts, peaches with their juices, and blueberries and stir until the mixture is combined and no dry spots remain.

Pour into the prepared pan and bake for about 35 minutes until golden brown and mostly set on top.

Make the glaze. In a medium bowl, stir together sugar, vanilla, and lemon juice, adding more sugar or lemon juice as necessary until a drizzleable glaze is formed. Drizzle glaze evenly over hot bars.

Serve warm or store in an airtight container at room temperature for up to 3 days. Bars may also be individually frozen, wrapped in parchment and foil, and placed in a zipper bag for up to 3 months. Thaw in the microwave for 30 – 60 seconds.

Notes

Recipe adapted from Nutmeg Nanny and How Sweet It Is

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

Peach Blueberry Iced Tea

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #TeaProudly #CollectiveBias

Peach Blueberry Iced Tea

When I was a kid, I always felt like an adult when I ordered iced tea at a restaurant.  It seemed like the cool thing to order.  A way to be more mature.  A way to grow up more quickly.

Now I still think iced tea is cool but for better reasons than it makes me seem like an adult.  I’ve realized that whole adult thing is overrated.  Instead I love that iced tea is a refreshing, healthy option for my morning wake up, an afternoon energy boost, or an evening treat sitting outside.

Peach Blueberry Iced Tea

Tea is so full of nutrients and is super low cal.  It is a great way to get more water into my life and is gluten free and non-GMO.  Woo hoo!  Plus, iced tea is so easy to make.  I’ve been making a big batch for Mom and me to enjoy for a few days.  Then whenever the craving strikes, it is there waiting for me.

But what I love most of all is that I get to be creative with my iced tea.  Sure, classic iced tea is awesome, but I like to take things to the next level by playing around with flavors.

Shopping at Walmart

For this iced tea, I picked up two of my favorite Bigelow teas on my last trip to Walmart: Cinnamon Stick, a black tea with cinnamon, and Perfect Peach, an herbal tea that is fragrant and floral with hibiscus, citrus, spices, and of course, peaches!

Neither of the teas overpowered each other.  The power of the black tea came through, as did the floral notes in the peach, and the warm spices in each made the two flavors work together.

Peach Blueberry Iced Tea

After I chilled the tea, it was already a great refreshing drink, but I expect nothing less from Bigelow teas, which Mom introduced me to when I was in grade school.  I wanted to make this an extra special iced tea.

So I added frozen peaches and blueberries instead of ice.  This doesn’t water down the tea and it provides some yummy fruit, extra nutrition, and some sweetness without adding any sugar.  Because I have had a few drinks at restaurants with herbs lately I was inspired to take things to the next level with some mint and basil.

This might sound like an odd combination, but the freshness of the mint and the earthiness of the basil pair well with the tea and the fruit. 

Peach Blueberry Iced Tea

This is my new favorite iced tea, but I’m excited to try other combinations.  That Bigelow Wild Blueberries with Acai is calling my name!  I think it would work great with the peach too!

So as this hot summer continues, take just a few moments to make some Bigelow iced tea, letting your creativity shine through.

Peach Blueberry Iced Tea

Peach Blueberry Iced Tea

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Ingredients

4 cups boiling water

2 Cinnamon Stick tea bags

2 Perfect Peach tea bags

3 large peaches, frozen

1 cup blueberries, frozen

1 small bunch fresh mint

1 small bunch fresh basil

Instructions

Add the tea bags to the boiling water. Steep for 5 minutes. Remove the bags and allow the tea to cool at room temperature 1 hour. Place tea in the refrigerator and chill at least 4 hours and up to overnight.

Add the frozen peaches and blueberries, along with the fresh mint and basil. Serve immediately or store in the refrigerator for up to 2 days.

Notes

Additional chilling time is necessary

http://piesandplots.net/peach-blueberry-iced-tea/

Red, White, and Blueberry Crumb Pie

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SweeterTogether #CollectiveBias

Red, White, and Blueberry Crumb Pie

You guys, summer is one week away.  It’s almost official.  And then we need to wring every last drop of goodness from the next three months before summer slips from our fingers.  While I’ll have awesome recipe and summer fashion over the next three months, I’m getting things started now with two quintessential ingredients in the all-American summer: pie and ice cream.

I mean did summer even happen if it doesn’t involve pie and ice cream???

EDY'S SLOW CHURNED

Let’s talk about the ice cream first, because to me ice cream should be eaten on as many summer days as possible.  And when we’re talking about EDY’S® SLOW CHURNED® Caramel Delight Light Ice Cream and EDY’S® SLOW CHURNED® Vanilla Light Ice Cream there’s every reason to indulge.

EDY'S SLOW CHURNED

EDY’S SLOW CHURNED Simple Recipes like Caramel Delight and Vanilla are made with simple real ingredients.  Plus, they are made with milk and cream that doesn’t contain rSBT and they don’t have any GMO ingredients. These are two things that are really important to me.  Plus they have no artificial colors or flavors.  I love that because artificial flavors, especially vanilla, taste super funky.

Shopping at Walmart

I picked up my ice cream at Walmart down the ice cream aisle and this month they are having demos so you can check out the ice cream in store.  Be sure to stop in!

So go ahead, enjoy that ice cream!

Red, White, and Blueberry Pie

And this pie too.  Because this pie, it’s summery and delicious and oh yeah, gluten free.  This is my first gluten free pie, and it turned out ah-mazing.  Let’s start with that crust that is as flaky and buttery as ever.  Even if you don’t like crust, I promise you will love it.

Then there’s the strawberry blueberry filling, celebrating the best, fresh summer fruit.  I really let the fruit shine through with just a hint of lemon and vanilla – no artificial flavors here either.

Red, White, and Blueberry Pie

I have to admit, the topping might be my favorite part.  It’s crispy and crunchy and buttery and sweet.  Coconut is the star here with big pieces of flaked coconut and some coconut oil.

Summer is just about ready for us and I think we should welcome it with pie and EDY’S SLOW CHURNED!

Red, White, and Blueberry Pie

Red, White, and Blueberry Crumb Pie

Prep Time: 30 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 45 minutes

Yield: 8 servings

Ingredients

Crust

2 ½ cups gluten free baking flour

2 tablespoons granulated sugar

½ teaspoon kosher salt

½ cup organic vegetable shortening

1 ½ sticks unsalted butter, cold and cubed

2-5 tablespoons ice water

Filling

4 cups blueberries, picked over

3 cups strawberries, stemmed, hulled, and cut into bite sized pieces

½ cup granulated sugar

2 tablespoons fresh lemon juice

1 tablespoon pure vanilla extract

¼ cup cornstarch

Crumb topping

½ cup gluten free baking flour

1/3 cup granulated sugar

2 teaspoons ground cinnamon

½ cup flaked unsweetened coconut

¼ cup old fashioned rolled oats

4 tablespoons unsalted butter, melted

2 tablespoons coconut oil, melted

Instructions

Make the crust. In a large bowl, stir together flour, sugar, and salt. Add shortening and butter and mix in using fingers or a pastry cutter until mixture looks like coarse meal. Add water one tablespoon at a time until the mixture stays together when firmly pressed. This may also be done in a food processor.

Wrap dough in plastic and refrigerate for at least 1 hour and up to overnight.

After dough has chilled, roll a little more than half of it so that it is about ¼ inch thick and will fit into your pie plate. Place in your pie plate and back in the refrigerator to chill while you make the filling and topping. Refrigerate or freeze the remaining dough to make another pie or some homemade toaster pastries – yum!

Preheat oven to 400 degrees F.

Make the filling. In a large bowl, combine blueberries, strawberries, sugar, lemon juice, vanilla, and cornstarch. Stir until combined.

Make the topping. In a medium bowl, stir together flour, sugar, cinnamon, coconut, and oats. Add the melted butter and oil and stir until well combined and clumpy.

Remove the pie pan with crust from the refrigerator. Mound the filling in the crust, leaving behind most of the liquid, otherwise the pie will be soupy. Top with the crumb topping. Place pie on a foil lined baking sheet because it will bubble over.

Bake for 15 minutes. Without opening the oven, reduce the temperature to 375 degrees F. Bake for an additional 45 minutes to 1 hour until the crust and topping are golden brown and the filling is bubbling. Allow pie to cool at least 1 hour before serving. Pie may be stored in an airtight container at room temperature for up to 3 days or frozen in quarters, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in a 350 degree F oven for about 30 minutes.

http://piesandplots.net/red-white-and-blueberry-crumb-pie/

Red, White, and Blueberry Banana Bread

Red, White, and Blueberry Banana Bread

I know Memorial Day is almost here because we bought our flowers last week.  I’m looking at them on the deck as I type this.  They are in all the colors of the rainbow, soaking up the morning sun.

I hate to play favorites, because really I love them all, but there is a pink dahlia in the corner that is just gorgeous.  Of course, then there are the pansies, hibiscus, petunias … like I said, I hate to play favorites.

Red, White, and, Blueberry Banana Bread

Our trip to the garden center almost didn’t happen.  Last Friday was a beautiful day, the perfect day to go.  Not too hot, not to cold.  The garden center was pretty much empty, allowing us to look around without having to fight the crowds.

I really wanted to buy all the flowers.  They are just so pretty and the smell is intoxicating.  If only we could bottle that smell, especially for the middle of winter when it seems there is no hope left in the world.  While we didn’t buy all the flowers, we did a pretty good job.

Red, White, and Blueberry Banana Bread

But the weekend, Mother Nature and I were not on speaking terms.  It was so cold that there were wind chills.  And hail.  And snow.  It was gross.

The flowers took cover in the garage and seem to have made it through quite well.  Now they are outside, enjoying life and I am thoroughly enjoying their presence.

Red, White, and Blueberry Banana Bread

Since Memorial Day is right around the corner, I wanted to make a patriotic treat.  Enter Red, White, and Blueberry Banana Bread.  It is soft and moist and packed with banana flavor.  The supporting flavors from cherries, blueberries, and white chocolate, totally take this over the top and make is the best banana bread I’ve ever had.

Even better, I baked it in a 9 by 13 to change things up.  It is easier to get out of the pan than in a traditional loaf pan and it cut the baking time slightly.  This is perfect for breakfast, snack time, or dessert.  The whole family will totally love it.

Enjoy everything about summer with this Banana Bread as your go to treat!

Red, White, and Blueberry Banana Bread

Red, White, and Blueberry Banana Bread

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 15 minutes

Yield: 16 servings

Ingredients

3 cups all-purpose flour

2 teaspoons baking soda

1 tablespoon ground cinnamon

½ teaspoon kosher salt

1 cup granulated sugar

1 cup packed light brown sugar

1 cup vegetable or canola oil

4 large eggs

1 tablespoon pure vanilla extract

7 large ripe bananas, well mashed

1 cup blueberries

1 cup cherries, pitted

1 cup white chocolate chips

Instructions

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

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

In a large bowl, stir together sugars, oil, eggs, vanilla, and mashed bananas until well combined. Stir in flour mixture, followed by blueberries, cherries, and white chocolate chips. Mix until combined.

Pour batter into prepared pan. Place pan on a baking sheet in case it bakes over. Bake for 45-55 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Serve warm or cool completely in pan. Bread may be stored in an airtight container at room temperature for up to 4 days or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.

http://piesandplots.net/red-white-and-blueberry-banana-bread/

Winter Fruit Salad #SundaySupper

Winter Fruit Salad - a tropical, gluten free delight!

If you read my blog frequently, then you probably know a few things about me, one of which is that I hate winter.  Really, I can’t stand it.  The thought alone makes me want to build a blanket fort and crawl under it, not coming out until it’s spring.

As I write this, it is rather spring like (thanks, El Nino!).  The sun is shining in a cloudless blue sky and the temperature is in the 60s.  Too bad the wind is so strong it literally may blow me over.  Still it’s better than last February.

Winter Fruit Salad

Other than pretending it’s nice out, dreaming of moving, and looking at pictures of sunnier, warmer days, fruit is a great way to get a feel for summer in the dead of winter.

My Winter Fruit Salad is the perfect way to get that summer vibe going.  Match a bowl of this, and enjoy it, maybe with your eyes closed and thoughts of flowers and beaches rolling through your mind.

Winter Fruit Salad

While I will always take fruit as it is, I jazzed this salad up with a quick dressing, toasted coconut, and candied ginger.  It only took about ten minutes to make and is best made ahead of time and allowed to chill so all the flavors marry.  Make this on Sunday and enjoy it throughout the week on oatmeal, as a snack, or even as dessert with some ice cream.

I’m already feeling summer vibes, and you will be too as soon as you make this salad!

Winter Fruit Salad

 

Winter Fruit Salad

Winter Fruit Salad #SundaySupper

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 2-4 servings

Ingredients

Juice of 1 lemon

2 tablespoons honey

2 teaspoons vanilla bean paste

2 navel or honeybell oranges, peeled and split into segments

1 large mango, peeled and diced

1 ½ cups blueberries

½ cup toasted coconut

¼ cup candied ginger, diced

Instructions

In a medium bowl, stir together lemon, honey, and vanilla. Add oranges, mango, and blueberries. Stir until well combined. Fold in the coconut and ginger.

Cover the bowl with plastic wrap and refrigerate overnight for best flavor. Salad may be stored in an airtight container in the refrigerator for up to 4 days.

Notes

Recipe is easily doubled or tripled

http://piesandplots.net/winter-fruit-salad-sundaysupper/

#SundaySupper Winter Salads

Roasted Brussels Sprouts and Wild Rice Salad plus more Winter Salad Recipes #SundaySupper from Sunday Supper Movement

Sunday Supper Movement

Join 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.

Peach Blueberry Crumb Pie

Peach Blueberry Crumb Pie

I’m typically not a very busy person in terms of social events. I love to do things, and would like to do more, but a lot of the time I can’t find fun events or people to go with.

Lately that hasn’t been much of a problem. I’ve had dinner plans, gone shopping, went to a soccer game (more on that soon), and this week I’m going to another event with one more soon to follow.

Peach Blueberry Crumb Pie

Being busy doing fun things and not just stressing about writing and blogging is super awesome. It’s great to get dressed up and actually have somewhere to go.

I have a confession though: it’s tiring! I’m not complaining, not at all. Really. I love it and it can be rather invigorating, but sometimes when you’re out late at night, it’s hard to get motivated the next day. And when you’re out late several nights in a row – oh, man, you better get ready to push yourself to get things done.

Part of this is because I’m 25, but sometimes act like I’m 75. I like to be at home by the time it’s dark out and run out of energy sometimes after I’ve been going eight or ten hours, cooking baking, writing, and blogging, and I just want to sit down and watch TV … even game shows.

Peach Blueberry Crumb Pie

For now, I’m trying to enjoy the nice weather and get out as much as possible. I can sleep and watch game shows all winter long.

Whether you are 25 or 75 you should totally make this Peach Blueberry Crumb Pie before peach season slips away. I love all the pies I’ve made, but this one is really something special. The crust is so flaky and buttery and just a little too thick, which I love because my pie crust recipe has made me obsessed with pie crust. If you haven’t tried it, you HAVE to, you will LOVE it!

Then I loaded it with peaches, blueberries, cinnamon, and a little rum. OMG! I could eat the unbaked filling with a spoon. And then I made my first crumb topping pie. Whoa! So good with the oatmeal goodness. Instead of going out tonight, I’m making another pie!

Peach Blueberry Crumb Pie

Peach Blueberry Crumb Pie

Prep Time: 40 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 2 hours, 5 minutes

Yield: 8 slices

Ingredients

Crust

2 ½ cups all-purpose flour

2 tablespoons granulated sugar

½ teaspoon kosher salt

1 ½ sticks unsalted butter, cold, cubed

½ cup vegetable shortening

2-5 tablespoons cold water

Filling

5 cups peaches, peeled and sliced

2 cups blueberries

½ cup granulated sugar

2 tablespoons rum

2 teaspoons ground cinnamon

1 teaspoon ground ginger

¼ cup cornstarch

Crumb Topping

½ cup all-purpose flour

1/3 cup granulated sugar

1 teaspoon ground cinnamon

½ cup pecans, coarsely chopped

¼ cup old fashioned rolled oats

6 tablespoons unsalted butter, melted

Instructions

Make the crust. In a large bowl, stir together flour, sugar, and salt. Add the butter and shortening. If you choose you can make it in a food processor and pulse until the butter is in pea sized pieces. Lately, I have found that mixing with your finger until the butter is in pea sized pieces is better. Use which method you like. Add enough water so the dough comes together when pressed firmly in your hands.

Form dough into a ball, wrap in plastic and refrigerate at least 2 hours and up to 2 days.

When you are ready to make the pie, roll about ¾ of the dough so that it is a little bigger than your pie pan. Save the rest of the dough for pie crust cookies or homemade pop tarts! Place the rolled crust into your pie pan and form a decorative edge. Place back in the refrigerator while you make the filling.

Preheat oven to 400 degrees F.

Make the filling. In a large bowl, stir together peaches, blueberries, sugar, run, cinnamon, ginger, and cornstarch.

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

Pour the filling into the prepared pan. Top evenly with crumb topping. Place pie on a foil lined baking sheet to catch drips (and it will drip). Bake for 15 minutes. Without opening the oven, reduce oven temperature to 350 degrees F. Bake for an additional 30 minutes. Rotate pie and bake about an additional 30 minutes until golden brown and bubbling.

Cool pie completely in pan and serve. Pie may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in quarters in parchment and foil and placed in a zipper bag. Thaw in a 350 degree oven for about 30 minutes.

http://piesandplots.net/peach-blueberry-crumb-pie/

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