Light Versus Dark #FashionFriday

Light Versus Dark #FashionFriday

I told you last week about some nasty person who kind of ruined my day, but this week, I have a better story.  Someone, a couple people actually, who made my day.

A couple weekends ago, it was just beautiful out, though a bit windy as you can see in the photos, so we headed to downtown Plymouth, grabbed some coffee and walked around.

Light Versus Dark #FashionFriday

It was hopping, full of people out and about, thrilled to be enjoying the nice weather.  When we were walking around a park, there was a family – a dad and I think two kids.  One of the kids, a young boy, looked at me as I passed and said with wonder and excitement “cat glasses.”

It was an honest moment, something kids are so good at, not concerned about filtering everything they say.  We turned back and smiled and exchanged pleasantries with the dad, who may have been a little embarrassed.

Light Versus Dark #FashionFriday

But he shouldn’t have.

Light Versus Dark #FashionFriday

It was a fun, great moment, that instead of bringing me down for the rest of the day, totally lifted my spirits and made me happy.

Like the little boy, I too think cat glasses are pretty awesome 🙂

Light Versus Dark #FashionFriday

He also may have been intrigued by my blue lipstick.  I wouldn’t blame him.  The first time I wore it I felt a little self-conscious, but since then, it has become one of my favorites.

At the end of the day, it’s all just makeup and clothes; it comes off.  Why not have fun and wear cat glasses and blue lipstick?

Dress: Roland Mouret // Blazer and Shoes: YSL // Bag and Lipstick: Dior // Bag Charm: Tiffany // Sunglasses: Anna Karin Karlsson

Light Versus Dark #FashionFriday

Light Versus Dark #FashionFriday

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

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
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.

Summer Scarf Remix #FashionFriday

Summer Scarf Remix #FashionFriday

It’s hard to constantly wear different things.  My wardrobe is only so big and I can’t buy everything I want, and sometimes can’t find anything to buy.

Plus, we all have our favorites that we want to wear again and again.

Luckily, with changing up a few accessories, it’s easy to reinvent an outfit and make it feel and look fresh.  No one will even notice you are wearing the same thing.

Summer Scarf Remix #FashionFriday

Summer Scarf Remix #FashionFriday

This time I took my go-to classic black skirt and paired it with the fun crop top I’m obsessed with this summer.  But to make it look different I added a summer scarf.

It may seem funny to wear a scarf in the summer, but this lightweight version doesn’t keep me warm but just adds a fashionable vibe to outfits and kept the sun off of me a bit on this sunny day.  We walked around the outdoor mall The Village of Rochester, and it was a blast, rounded out by some day drinking at Bravo!  No complaints there!

Summer Scarf Remix #FashionFriday

Oh, and the outfit was made complete by my shiny (literally) new Saint Laurent Tribute sandals.  I finally replaced my old broken pair and this new version is even nicer.  The patent leather is insane and they are as comfortable as ever.

How do you remix outfits?

Top: Kendall and Kylie // Skirt: Nanette Lepore // Bag: Prada // Shoes: Saint Laurent // Scarf: Burberry // Sunglasses: Anna Karin Karlsson

Summer Scarf Remix #FashionFriday

Summer Fruit Crisp #SundaySupper

Summer Fruit Crisp - a vegan and gluten free dessert the whole family will love!

A couple weeks ago, we were having a normal summer day.  Mom and I spent some of the day chilling and watching a movie (A Hologram for the King with Tom Hanks if you are wondering, and it was rather good), then we made dinner and ate and as we were cleaning up the house seemed suddenly rather hot.

The air was running but upon further investigation, it was only the fan and not the actual unit that was running.  I’m not certain about this sequence of activities since I am unfamiliar with how an air conditioning unit works, but that’s what I’ve been told.

Summer Fruit Crisp - vegan and gluten free

It was around 8 o’clock at night and with temperatures in the 90s still, we weren’t really keen on spending the night without ac.  #firstworldproblems, I know.

So we got to Googling and phone booking.  Yes, we still have phone books in the house.  Mom called around five places and only one could come out.  You would think there would be more 24/7 service out there, although since this incident I’ve seen numerous commercials for such heating and cooling places.

Summer Fruit Crisp - vegan and gluten free

So, the technician, who had finally been relaxing at home after a long day at work, got the call and arrived at our house around 10.  Within an hour, he had mercifully fixed the seventeen-year-old machine.  In fact, he seemed like a pretty smart guy.  He didn’t have the necessary part but managed to use other parts to make it work.  We ae very thankful to him.

Within a few hours, the house had cooled back down and life easily returned to normal.  What is so interesting to me, is that I love summer.  Love it!  If you know anything about me, you know this, but if you know me personally, you also know that I love air conditioning.  In fact, if you ever come over to my house, bring a jacket, you’ll probably need it.

Summer Fruit Crisp - vegan and gluten free

Of course, if you come over to my house, you’ll also be given dessert of some kind.  Like this Summer Fruit Crisp.  It’s every summer fruit I love packed into one gluten free, vegan dessert.  We’re talking peaches, nectarines, plums, blackberries, cherries, and blueberries.

Because I don’t want to say goodbye to summer desserts just like I don’t want to say goodbye to summer, I freeze desserts like this crisp regularly.  In fact, I freeze almost all of the desserts I make.  Most of the time they come out as good, if not better, than when they were fresh.  Only very, very rarely do I find one that just doesn’t make the trip to the deep freeze and back well.

Crisp is something you might not think to freeze, but you totally should.  I freeze it in plastic Glad containers.  It keeps for up to three or even four months.  When I am ready to eat it, I definitely enjoy sampling it cold, but I also really love placing it on a plate and warming it in the microwave.  A little ice cream on top doesn’t hurt either.

Summer Fruit Crisp - vegan and gluten free

A tip about freezers and why I think the things I freeze survive so well is that I keep my freezers (yes I have two), super-duper cold.  My upstairs freezer is set at -6 and the one downstairs is set on the coldest setting, which I think is even colder than -6.  This allows foods to freeze quickly and stay very frozen and therefore super tasty.

Don’t let summer go.  We can still eat Summer Fruit Crisp when it is snowing out!

Summer Fruit Crisp #SundaySupper

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 6 servings

Ingredients

Topping

1 cup old fashioned rolled oats (gluten free if necessary)

¾ cup oat flour (gluten free if necessary)

½ teaspoon kosher salt

¾ cup packed light brown sugar

¼ cup granulated sugar

1 tablespoon ground cinnamon

½ cup pecans

5-7 tablespoons melted coconut oil

Filling

6 cups mixed summer fruit (peaches, nectarines, cherries, plums, blueberries, and blackberries in any combination)

Juice from 1 lemon

2 tablespoons cornstarch

1/3 cup granulated sugar

Instructions

Preheat oven to 375 degrees F.

Make the topping. In a medium bowl, stir together oats, oat flour, salt, sugars, cinnamon, and pecans until mixed. Add 5 tablespoons of coconut oil and stir. Add additional oil 2 tablespoons at a time until all ingredients are coated and clumps form. Set aside.

Make the filling. In a large bowl, stir together fruit, lemon juice, cornstarch, and sugar.

Pour the fruit filling into an 8-inch square pan. Top evenly with the topping. Place on a lined baking sheet in case it bubbles over and bake for 30-40 minutes, until golden brown on top and the fruit is bubbling.

Serve immediately or refrigerate in an airtight container for up to 3 days. The crisp may also be frozen in plastic containers. Thaw at room temperature for about an hour or in the microwave for 1-2 minutes until warmed through.

http://piesandplots.net/summer-fruit-crisp-sundaysupper/

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

Condiments

Main dishes

Sides

Snacks

Dessert

Beverage

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.

Inspired by Nature #FashionFriday

Inspired by Nature #FashionFriday

We are always looking for things to do in the area that are new and exciting, so recently we headed to the Cranbrook Science Museum for an adventure.

Cranbrook Science Museum

It was fun to look around at the artifacts and the large mineral room they have, but really it was the surroundings that were the major draw.  Though it was one of those unstable days where you could feel the humidity in the air and it was about to rain at any moment, it was just beautiful to walk around and snap a few pictures.

T-Rex

My outfit is one of my go to summer looks that I always look forward to wearing.  It’s a simple outfit with a nice sleeveless top and a flowy skirt that I can wear anywhere from a museum to the mall to dinner.

My Prada bag and favorite sandals rounded out the simple, classic look with just the twist of the animal print top.

Inspired by Nature #FashionFriday

Inspired by Nature #FashionFriday

I swear I could wear those sandals anywhere.  They are comfortable and go with everything.  I wear them to concerts and shopping – they definitely don’t sit in my closet for long in the summer.

Do you like to explore the city in which you live?

Top and Skirt: Roberto Cavalli // Shoes: Christian Louboutin // Bag: Prada

Inspired by Nature #FashionFriday

Peach Layer Cake

Peach Layer Cake

Did you watch the Olympics?  Tell me I’m not the only one who was completely and totally obsessed and riveted from start to finish.

I watched swimming, track and field, beach volleyball, gymnastics, archery, wresting, judo, badminton, table tennis, and more.  All day long.  We’re talking twelve hours a day.  Not that I just sat on the couch and did nothing, but it was on all day and I kept up.

Peach Layer Cake

Of course, with all this watching, I spent much of the last two weeks wondering if secretly somewhere inside me is a gold medal award winning swimmer … even though I can’t swim.  Also if it’s too late to get into rhythmic gymnastics, because I feel like I could actually do that.

Alas, it’s now all over and I don’t have, and it’s pretty safe to say, never will, a gold medal.  Even so, I really only want the Olympics back on.  I need something to watch, something to cheer for, and I don’t want summer to come to an end.

Peach Layer Cake

This is just another sign, along with the incessant mentioning of out “fall like weather” this week that doesn’t particularly seem fall like to me in the slightest, that doom … I mean fall … is impending.

There is something hopeful about the Olympics and summer, and I think we could all use more of that feeling right now with all that is going on in the world.

Peach Layer Cake

So I’ll just have to hang onto summer and find hope in this Peach Layer Cake.  It’s a different kind of layer cake.  A giant 9 by 13 layer cake with tart cherry jam in the middle and Italian buttercream on the outside.

The cake is soft and almost fall apart moist, loaded with fresh peaches.  The jam adds a nice tartness, but it is really that buttercream, that steals the show.  If you have never had or made Italian buttercream, don’t be intimidated by it.  It’s really not that hard to make and it is the BEST frosting you will ever have I promise.

Peach Layer Cake

It tastes like ice cream and whipped cream had a baby and were flecked with lots of vanilla bean seeds.  It’s light and airy, melts in your mouth, and not too sweet.  In fact, it doesn’t even need cake, but it’s not considered okay by most people to eat it by the spoonful right out of the mixer bowl.

Seriously though, make the cake, make the frosting.  It is gold medal worthy.

Peach Layer Cake

Peach Layer Cake

Prep Time: 1 hour

Cook Time: 40 minutes

Total Time: 1 hour, 40 minutes

Yield: 24 servings

Ingredients

Cake

4 cups chopped peaches or nectarines, white or yellow

2 sticks unsalted butter, room temperature

1 cup granulated sugar

1 cup packed light brown sugar

1 tablespoon pure vanilla extract

4 large eggs

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

2 teaspoons ground cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon kosher salt

4 cups all-purpose flour

Frosting

1 ½ cups granulated sugar

½ cup water

2 tablespoons honey

5 large egg whites

1/2 + ¼ teaspoon cream of tartar

3 sticks unsalted butter, room temperature

2 teaspoons vanilla bean paste

1 jar tart cherry jam, for assembly

Instructions

Make the cake. Preheat the oven to 350 degrees F. butter 2 9 by 13 inch pans, line with parchment leaving overhang to pull the cakes out later, and butter the parchment. If you only have 1 pan, bake one cake, let it cool a bit, remove it, and bake the second in the same pan.

In a large bowl, cream butter and sugars until light and fluffy. I did this by hand but a hand or stand mixer would also work. Beat in the vanilla, followed by the eggs one at a time, until once again light and fluffy.

In a medium bowl, stir together the cinnamon, baking powder, baking soda, salt, and flour. Alternately add the flour mixture and milk to the butter mixture, stirring until just combined. Fold in the peaches and divide the batter evenly among the two pans. If you only have one, pour half in and bake the other half when it’s done.

Bake the cakes 20-25 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely in pan.

Make the frosting. In a small saucepan, stir together the sugar, water, and honey. Cook over medium high heat, stirring frequently until the sugar dissolves. Then insert a candy thermometer and cook until the mixture reaches 240 degrees F. Alternately, you may use a small bowl of ice water to test a small amount of the hot syrup as it cooks. If it forms a soft ball in the water, it’s ready to go.

Meanwhile, in the bowl of a stand mixer with a whisk attachment beat the egg whites and cream of tartar on high until stiff peaks form. Once the syrup and egg whites are ready, turn the mixer down to medium low and slowly drizzle the syrup in. once all the syrup has been added, turn the mixer back up to high and beat for about 13 minutes, until the mixture is fluffy and cool.

Add the butter 1 tablespoon at a time to the running mixer – watch your fingers! Once all the butter has been added, if the frosting is soupy refrigerate it for about 15 minutes, then beat it again and it should come together. This always happens to me. Beat in the vanilla bean paste.

Assemble the cake. Using the parchment overhang, remove one cake. Place it on a serving platter and use the frosting to make a boarder around the edge of the cake to hold in the jam. Spread the jam over the rest of the top of the cake. Place the other cake on top. Frost with the remaining frosting.

Serve immediately or store in the refrigerator in an airtight container for up to 3 days. Cake may also be 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 1 hour.

Notes

Additional chilling time is necessary

Recipe adapted from Smitten Kitchen

http://piesandplots.net/peach-layer-cake-2/

Floral Fun #FashionFriday

Floral Fun #FashionFriday

Can you believe this dress is about twelve years old?  It’s basically vintage!  And it’s only gotten better with age.

Though I don’t get to wear it as much as I would like, this floral dress just screams summer to me.  The bright colors, the white base, the strapless neckline, the flared skirt.  It is girly and pretty and fun and one of my favorite things to wear in the warmer months.

Floral Fun

Floral Fun

I kept the same vibe of the dress with pink platform sandals and another “vintage” find from my own closet: a white Louis Vuitton.  This was my favorite purse when I first purchased it and I really should carry it more because it is still so beautiful.  It’s structured yet playful.

Floral Fun

I really don’t want summer to end so I can keep wearing all of my favorite clothes.  But until I can escape to somewhere with year round warmth, I am so grateful for the beautiful weather while it is here and I am not going to waste a second of it.

Dress: Carmen Marc Valvo // Shoes: Charlotte Olympia // Bag: Louis Vuitton // Sunglasses: Anna Karin Karlsson

Floral Fun

Neon Lights #FashionFriday

Neon Lights #FashionFriday

Neon Lights

I am a huge fan of wearing bright colors.  In the winter, they make me happy in a bleak and often hopeless time of year, and in the summer, they fit right in with the colorful landscape.  Plus, no one will miss me in this neon orange!

In fact, Mom sometimes makes fun of how bright this color is, but we both really love it.  Orange is an underappreciated color that really stands out and complements many skin tones.

Neon Lights

I wanted this top and skirt, though it may look like a dress, to be the star of this outfit, so I paired them with neutral makeup and sandals.

But I couldn’t resist one more pop of color with my favorite Burberry bag.  It holds a ton but doesn’t feel like a huge handbag, so it is definitely one of my go-tos.

Neon Lights #FashionFriday

Do you like wearing bright colors?

Top and Skirt: A.L.C. // Shoes: Christian Louboutin // Bag: Burberry

Neon Lights #FashionFriday

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/

Blackberry Cornbread Buckle #SundaySupper

Blackberry Cornbread Buckle

Summer is quickly slipping from my fingers and I am not okay with it.  I don’t want it to go away.  This is such a lovely time of year and I am so thankful for it.  For the walks with the flowers and the birds singing.  For the fresh fruit and vegetables.  For the fun clothes and shoes.  The bright colors, sunshine, and warmth.

And now with the Olympics, what more could I ask for?  I couldn’t.  it is just so wonderful and that’s why I’m already starting to dread what is coming.  Fall and … ew … winter.  Life just feels so different then.  It is less hopeful and harder, even if the only thing that has really changed is the season.

Blackberry Cornbread Buckle

How is this possible?  I mean really.  If everything else stays the same, the difference between June and January is still immense and difficult to grasp and deal with.

I never felt this way when I was in school, and I think I finally discovered the reason.  As a student, I relished summer.  I loved every moment of it for all the reasons I do now, as well as the obvious I didn’t have to go to school thing.

Blackberry Cornbread Buckle

Once fall (really the end of summer) came and I had to return to school, it didn’t matter if it was sunny or cloudy, rainy or snowy.  I just trudged into the building and out of the building and slept and ate in between.  I actually hoped for snow since it would mean a day of freedom, likely watching movies and TV.

So not only do the seasons affect how I see the world, but the world affects how I see the seasons.  Life is really quite an interesting thing sometimes.

Blackberry Cornbread Buckle

Since I am buying more fruit than I could ever possibly eat, as though that will stave off winter for longer, I love to bake with it.  Cornmeal isn’t something I typically bake with, but when this Sunday Supper theme was corn, I knew exactly what I was going to make.  Blackberry Cornbread Buckle.

I have made Blueberry Buckle many different times, as it is one of my favorite recipes, but I think this one bested it.  Not only because the cornbread base is so delicious, tender yet hearty with that nutty corn flavor, but also because it rings more as a true buckle.

The cornbread rises in some spots, buckles under the fruit and crumble in others.  It is a symphony of ever changing textures and flavors, each bite a little different than the last.

Let summer take you on many more adventures, including this Buckle!

Blackberry Cornbread Buckle

Blackberry Cornbread Buckle #SundaySupper

Prep Time: 20 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 35 minutes

Yield: 12 servings

Ingredients

Fruit

4 cups fresh blackberries

½ cup granulated sugar

1 teaspoon pure vanilla extract

1 teaspoon ground ginger

Cake

1 ½ sticks unsalted butter, room temperature

1 ½ cups granulated sugar

1 teaspoon pure vanilla extract

½ teaspoon kosher salt

3 large eggs

1 ½ cups all-purpose flour

¾ cup cornmeal

2 ¼ teaspoons baking powder

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

Topping

½ cup all-purpose flour

½ cup old fashioned rolled oats

1/3 cup packed light brown sugar

1 teaspoon ground cinnamon

½ stick unsalted butter, melted

Instructions

Preheat the oven to 350 degrees F. Butter and flour an 8-inch square pan as well as two ramekins or bowls.

In a medium bowl, stir together the blackberries, sugar, vanilla, and ginger. Allow to macerate while you make the cake.

Make the cake. In a large bowl, cream the butter and sugar. Mix in the vanilla and salt, followed by the eggs, one at a time. I did this by hand but a hand or stand mixer will work as well.

Stir together the flour, cornmeal, and baking powder. Alternately add the flour mixture and the milk, beginning and ending with the flour. Stir just until the batter comes together.

Spread most of the batter into the 8-inch pan, filling no more than half way. Divide the remaining batter among the ramekins. Top each of the three vessels with an even layer of the blackberries.

Make the crumb topping. In a medium bowl, stir together flour, oats, brown sugar, cinnamon, and butter until clumps form. Distribute the topping over the fruit in all three vessels.

Bake ramekins for about 40 minutes. Bake larger cake for about 1 hour 15 minutes, until toothpicks inserted in the center of the cakes come out with a few moist crumbs.

Serve warm or allow to cool completely in the pans. 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 Janeofmanytrade via Food52

http://piesandplots.net/blackberry-cornbread-buckle-sundaysupper/

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

Appetizer

Breakfast

Salad

Main Dish

Side Dish

Dessert

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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