Guilt-Free Blueberry muffins

Annually I make a trip to Washington Farms in Watkinsville, GA and pick blueberries with my mother. It is such a gratifying experience to pick your own fruit and then store it up in the freezer for endless possibilities later. I decided to mix up my blueberry muffin routine and discovered a so called guilt free recipe on the Kitchen Meets Girl blog. Not so sure about struesel topping being guilt free but I guess the use of yogurt and skim milk balances it out. Of course I used 1% milk instead of skim so basically this is pure indulgence. It seems my struesel did not come out like Ashley's, based on her pictures. It still tastes good though!

 

 

Guilt-Free Blueberry Muffins

makes 12 muffins

 

Ingredients

• 2 cups all purpose flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp table salt
• 1 teaspoon cinnamon
• 1 large egg
• 3/4 cup sugar, divided
• 3/4 cup Greek blueberry yogurt (I used Chobani)
• 1 teaspoon vanilla extract
• 1/4 cup fat free skim milk, divided
• 1 1/2 cups fresh blueberries, washed
For the struesel:
• 1/4 cup flour
• 1/4 cup sugar
• 1/2 teaspoon cinnamon
• 2 tablespoons unsalted butter, melted

 

Instructions

1. Preheat oven to 425ºF. Place muffin liners in a 12-hole muffin pan.
2. In a large bowl, combine 2 cups of flour, baking soda, baking powder, cinnamon and salt; set aside.
3. In the bowl of an electric mixer, beat egg with 3/4 cup of sugar until light and fluffy. Add yogurt and beat until thoroughly combined; blend in vanilla extract.
4. Add half of flour mixture and half of milk to sugar mixture; beat until just combined. Add remaining flour mixture and milk; beat until smooth.
5. Fold in blueberries and fill each muffin liner about 3/4 full.
To make streusel topping:
6. Combine remaining 1/4 cup each of sugar and flour in a small bowl. Pour in melted butter and combine with fingertips. Divide crumb mixture over muffins; gently press into top of muffin batter with fingertips.
7. Bake for 5 minutes at 425, then reduce your oven temperature to 325. Bake for an additional 12 to 15 minutes, or until slightly golden and a toothpick inserted in center of a muffin comes out clean. Cool in pans for about 10 to 15 minutes and then transfer muffins onto racks to cool completely.

Polenta French Toast

I have been saving this recipe for awhile...waiting for the right moment. The stars had to align perfectly, ya know? Anyway I was making a big ole pot of polenta and realized there was no way I was eating that much Italian polenta with the Creole Chicken and Sausage I made in the slow cooker. I remembered I wanted to try Breakfast Polenta and specifically use the tip at the end of the Take a Megabite blog post. Ms. Megabite is right, this is like French Toast's cousin. I sliced my pieces big like I would French bread so it took a bit of time to brown up in the pan. May not be photo friendly but then again I snapped a quick picture as I was digging in...just returned from the gym. This is delicious stuff and the polenta flavor barely comes through with all that cinnamon, brown sugar, and vanilla goodness.

                                     

 

Vanilla Brown Sugar Breakfast Polenta

{Serves 3-4}
Recipe adapted in half from Joy the Baker

Ingredients:

• 1/2 cup polenta
• 1 1/2 cups water
• 1 cup milk
• heaping 1/4 t salt
• 2 heaping T brown sugar
• 1/2 t vanilla
• pinch of cinnamon

Directions:

1. Measure out the polenta in a small bowl and top with 1/2 cup cold water. Put remaining cup of water and milk in a saucepan and bring to a low boil. Add salt and stir. Slowly add polenta mixture, whisking away lumps.
2. Once all of the polenta is added, turn the heat to low, and simmer until thickened. When it’s the thickness you fancy, stir in the brown sugar, vanilla, and cinnamon. Remove from heat and serve in a small bowl or cup topped with a little bit of milk and some additional brown sugar if you want. Enjoy!

TIP: Pour the leftover polenta into a plastic wrap lined loaf pan and chill until firm. Then slice, dredge in flour, and toss in a frying pan with some hot vegetable oil. Top it with jam or syrup and enjoy! It’s like French toast’s cousin!


Okay, so this blog is mainly cupcakes and other baked goods but I just have to share this Slow Cooker Creole Chicken and Sausage with ya'll too. I served mine up with polenta instead of rice.

Slow Cooker Creole Chicken and Sausage

Author: Pinch of Yum

 

Serves: 6

 

Ingredients

The essentials:

• 1 pound boneless skinless chicken breasts
• 12 ounces smoked Andouille sausage, cut into small rounds
• 1 cup chopped onions
• 2 cloves minced garlic
• 1¼ cup low sodium chicken broth
• 1 can (14.5 ounces) diced tomatoes
• 3 tablespoons tomato paste
• ½ cup tomato sauce
• 2 teaspoons Creole seasoning
• ¼ teaspoon cayenne

Optional extras:

• 1 tablespoon brown sugar
• 1 14 ounce can black beans, rinsed and drained
• 2 green bell peppers, chopped
• ½ cup sliced green onions for topping
• 2 tablespoons almond butter (randomly delicious)
• salt to taste
• brown rice for serving

Instructions

1. Place the essential ingredients in the crockpot. Cover and cook on low for 6-8 hours or high for 3 hours.
2. Shred the chicken directly in the crockpot to your desired texture. Add the extras, if you want, and cover and cook for another 20-30 minutes. This is also a great time to make your rice, if you're serving it with rice. When everything is ready, taste the chicken mixture and season with salt. Serve the creole chicken over rice and topped with green onions.

Lemon Blueberry Layer Cake

Well another Father's Day has gone by. I do not know about your dad, but mine loves cake. I showed him the Lemon Blueberry Layer Cake on Sally's Baking Addiction and his eyes lit up like a five year old on Christmas morning. I knew with that response that this cake would be a good one for Father's Day. He is not a big fan of blueberries. However, my mom and I are berry addicts so he obliged since it is a three layer cake. This was my first three layer cake and I was up for the challenge. My mom later admitted that she knew I could do it but was not sure the cake would "cooperate". Apparently my mom has a history of cake mishaps. As a kid I remember her struggling with caramel frosting (my dad's favorite).

                                      

 

I followed the recipe to a tee and am a little disappointed in the blueberries. Sally recommends rolling the blueberries in flour so they do not sink to the bottom of the cake. Well as you can see in the pictures my blueberries fell! Of course my mom says, "I could have told you they were still going to sink". She is just a baking know it all after 40 something years of baking. If you are looking for a work out then zest and squeeze the lemons for this cake! Squeezing lemons is hard work!!! My hands were hurting and my mom had a response for that too "you do have little hands". I must be doomed in the baking world if lemons are required with my little hands.

 

This cake made the father happy and that is all that matters! He did not have too much to say, probably did not want to get in trouble with my mom. You know he really likes it when he licks the front and back of the fork and says "this is good". My mom said "this is better than anything you can get in a bakery. I think you out did me on this one. You will have to make this ever year." If you have a cake lover in your life or you like lemons and blueberries, then make this cake.

 

                                       

 

Lemon Blueberry Layer Cake

Ingredients:

Cake

• 1 cup (230g) unsalted butter, softened to room temperature
• 1 and 1/4 cups (250g) granulated sugar
• 1/2 cup (100g) light brown sugar
• 4 large eggs, at room temperature
• 1 Tablespoon vanilla extract
• 3 cups (375g) all-purpose flour
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup (240ml) buttermilk
• zest + juice of 3 medium lemons
• 1 and 1/2 cups blueberries, fresh (258g) or non-thawed frozen (275g)
  
• 1 Tablespoon all-purpose flour

Cream Cheese Frosting

• 8 ounces (224g) full-fat cream cheese, softened to room temperature
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 3 and 1/2 cups (420g) confectioners' sugar
• 1 - 2 Tablespoons (15-30ml) heavy cream*
• 1 teaspoon vanilla extract
• pinch salt

Get Rich, Delicious Dessert Recipes

Directions:

Preheat the oven to 350F. Spray three 9x2 inch cake pans with nonstick spray. Set aside.
Make the cake. Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point. Overmixing will lend a tough, dense textured crumb.
Spoon batter evenly into 3 prepared cake pans. If only using 2 cake pans, your bake time will be longer. Bake the three layers for about 21-26 minutes or until a toothpick inserted in the center comes out clean. Mine took 21 minutes. Remove from the oven and allow to cool completely before frosting.
Make the frosting. Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners' sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.
Assemble and frost. First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn't make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
Make 1 day in advance if you'd like. Extras keep well in the refrigerator for up to 3days.

                                   

 

                                  Happy Father's Day!!!

Cranberry-Almond Muffins

I am still on a cranberry kick. I just cannot let go of the season even though it is over. Sadly the fresh cranberries have left the grocery store. I have been unable to locate frozen cranberries. Anyone know where I can find some? I suppose I should make a visit to Whole Foods to see what is in their freezers.. My cranberry obsession has been fueled by some of the blogs I follow and then left to my own devices I search the Internet. Not to mention I purchased a Cranberry Orange muffin at the Ingles bakery (Red Velvet is good too) and shared it with my mom. Yes, I'm an only child and wanted muffins of my very own.

 

I spotted this recipe on Whole Living. It was simple. The hardest part was zesting and juicing the orange. If you are not one of these New Year's resolution people who signed up for a gym membership, then this recipe will help build you upper body strength. Just kidding. Can you tell I am ready to get my gym back? Big class sizes make it difficult to workout. Anyway, back to the recipe. I substituted dried cranberries since fresh and frozen were not an option. I would imagine it would be better with fresh or frozen but dried cranberries did the trick too. The almond flour is lovely in this recipe and the extra almonds on top provide a nice crunch. I baked these on the night before the coldest day we have had in thirty years in the ATL. It was a great way to heat up my home and the smell was fabulous too!

Cranberry-Almond Muffins

Prep Time 20 minutes

Total Time 1 hour 20 minutes

Yield Makes 16

Ingredients

• Vegetable oil cooking spray
• 1 1/4 cups sugar
• 1 cup whole-wheat flour
• 3/4 cup all-purpose flour
• 1/4 cup almond flour 
• 1 teaspoon baking soda
• Coarse salt
• 2/3 cup nonfat milk
• 2/3 cup plain low-fat yogurt
• 2 large eggs
• 1 orange, zested and juiced
• 1 cup fresh or frozen cranberries
• 1/2 cup sliced almonds

Directions

1. Preheat oven to 350 degrees. Line 16 cups of
   two 12-cup muffin tins with baking cups,
   and lightly coat each with cooking spray.
2. Whisk together sugar, flours, baking soda,
   and 1/4 teaspoon salt in a large bowl. Whisk
   together milk, yogurt, eggs, and orange zest
   and juice in a medium bowl. Fold milk
   mixture into flour mixture, then gently fold
   in cranberries until combined.
3. Spoon batter into baking cups until each
   is three-quarters full. Sprinkle with almonds.
   Bake until a toothpick inserted into the
   center of each comes out clean, about 20 minutes.
   Transfer pans to wire racks, and let
   cool for 10 minutes. Turn out muffins onto
   racks, and let cool completely.