Blueberry Pie  (Perfect for the 4th of July)

Ingredients:
Crust
2 cups flour
12 tablespoons butter, chilled and cut into pieces
2 tablespoons heavy cream, chilled
2 tablespoons apple cider vinegar, chilled (This little ingredient is key to the perfect crust)
2 tablespoons ice water

Filling
4 cups blueberries ( I use Organic-taste better and no pesticides)
2 tablespoons lime juice (use fresh if you can)
1/4 cup sugar
1/4 cup flour
1 tablespoon cornstarch
1 teaspoon cinnamon
1 teaspoon vanilla

Assembly
3 tablespoons butter
1 tablespoon heavy cream

Directions:
For the crust: In a food processors, pulse the butter and flour until it resembles a coarse meal. With the processor on, slowly add the cream, vinegar, and ice water until the dough begins to hold together. Press the dough into a rough ball, then transfer to a lightly floured surface. Knead the dough a few times until smooth. Flatten dough into a disk. Wrap disk in plastic wrap and refrigerate for 1 hour.

For the filling: Toss blueberries with lime juice, sugar, flour, cornstarch, cinnamon, and vanilla in a bowl. Set aside.

For the pie: Preheat oven to 375°F. Set aside 1/4 of the pie dough. Roll the rest out on a lightly floured surface into an 11″ round, then fit it into a 9″ pie plate. Transfer filling to pastry bottom and scatter the 3 tablespoons of butter over fruit. Roll the remaining 1/4 of dough out on the lightly floured surface and cut out shapes for the top. Place on top of filling. Brush crust and cut-outs with 1 teaspoon cream. Bake until pastry is deep golden (cover edges of crust with foil if browning too quickly), 60–70 minutes. Set pie aside to cool for several hours before serving.

It took me awhile but I finally perfected the recipe for lemon bars from Joan’s on Third. For those of you not familiar with this place of “fabu food finds in LA” (which as the name states is located on third in Hollywood) is a wonderful restaurant with great bites and a whole lot of celeb sightings.  The only snafu with the original recipe found on the LA Times food column was the omission of lining the pan with parchment paper. HELLO!!! If you don’t line the pan for lemon bars -you will soon find out that they are impossible to lift from the pan in one piece… So follow the easy peasy recipe to the tee but before you even preheat the oven to 350 degrees…put that parchment paper in it’s proper place by lining the pan. Enjoy!

Joan’s On Third Famous Lemon Bars

Ingredients

1/2 cup (1 stick) butter, melted

1 cup plus 2 tablespoons flour, divided

1/2 cup powdered sugar, plus more for dusting the bars

1 cup granulated sugar

1/2 teaspoon baking powder

5 tablespoons fresh lemon juice

2 eggs, slightly beaten

1. Heat the oven to 350 degrees. In a medium bowl, combine the melted butter with 1 cup flour and the powdered sugar, stirring just until the dough comes together. Pat the dough into an 8-inch square pan LINED WITH PARCHMENT PAPER. Bake just until lightly golden, about 18 minutes. Remove and cool the pan on a wire rack to room temperature.

2. In a medium bowl, whisk together the granulated sugar, baking powder and remaining 2 tablespoons flour. Whisk in the lemon juice and eggs until thoroughly combined. Pour the custard into the pan over the baked crust and bake again until it’s set, 20 to 25 minutes. Remove and cool the tart on a wire rack.

3. When cooled, dust lightly with additional powdered sugar and cut into bars. The lemon bars will keep for 1 week, refrigerated.

Makes 9 bars. Each serving: 277 calories; 3 grams protein; 42 grams carbohydrates; 0 fiber; 11 grams fat; 7 grams saturated fat; 74 mg. cholesterol; 44 mg. sodium

Originally posted on August 13, 2013 GTGG

A little Sweet Treat to start your week…

If you’re in the mood for a little bit of baking this week, I have the perfect recipe to  quell your bread craving in the “sweetest” of ways.  Today, I’m happy to share one of my Go To’s when it comes to banana bread. This is a recipe I have been lovvvving for quite some time and once you bake it- I have a feeling you will  add it into your baking rotation ASAP.

It’s quick and easy and soooooo DELISH-not to mention it uses half the sugar and flour usually  required in other banana bread recipes without sacrificing flavor.  The addition of sour cream  makes this bread delectable and so yummy. Start stirring and mix up this wonderful banana bread -you will enjoy every morsel and be back for more. Promise!

Pre heat oven to 350 degrees

9×5  bread pan (Spray  bottom and sides with Pam Baking Spray)

Ingredients

1 stick butter (softened at room temp)

½ c sugar

2 eggs

2 large ripened bananas

1 tsp vanilla

1 c flour

1 tsp baking soda

2 T cocoa powder

½ cup sour cream

1 c mini choc chips

In a large bowl cream butter and sugar together

Stir in egg, bananas, sour cream and vanilla

Baking soda/cocoa and flour

Add chocolate chips

Pour batter into sprayed/greased and /or floured pans

*I use Pam Baking Spray on bottom and sides

Bake  40 to 50 minutes or until toothpick comes out clean

Let cool for about 10 minutes

***To make plain banana bread substitute cinnamon about 2 T instead of chocolate.

Additional options to mix in before baking would include:

Chopped walnuts or pecans

Raisins

Here’s an easy peasy and refreshing recipe today. It’s perfect for Summer and the best news of all ….is that you won’t even need to turn on an oven. It’s your basic  win-win.

Items that you’ll need to get your Watermelon Cake masterpiece prepped are:

1. 1 or 2 large watermelons
2. Sharp cutting knife and if needed a melon ball scoop.
3. Additional assorted fruits for decorating and garnish.

I highly recommend…this perfect Melon Scoop from Sur la Table..

Recommendation: Chef Scoop Troop Melon Tool @ Sur la Table $12.96 (Click on Image)

All images linked to original source.

Spinach, Sweet Potato,Onion and Feta Quiche

If you’re looking for a really easy weekend brunch or breakfast dish that is Delish and super easy to put together, I just may have the perfect recipe. This is one I literally threw together a few weeks ago and it was inspired by a morning scramble I made for a friend of mine a few months before this whole quarantine business began. On any given weekend I usually abandon  my usual weekday morning protein drink and opt for food that I can actually chew.

Bearing in mind I still want to eat healthy I have found the following ingredients to be an absolute win win when it comes to flavor and delsih-ability:

Quiche Recipe

Pre heat over to 350 degrees

In a large non stick pan saute:

• 1-2 T Coconut Oil
• 1/2 red onion chopped
• 1/2 sweet onion chopped
• 1 medium size shallot chopped

Stir gently over low to medium heat,stirring often and keeping covered to allow the moisture  from the onions to release.

• When onions are soft add in 4-5 cups cleaned organic spinach
• When spinach is completely wilted stir together to incorporate onions and spinach.
• Turn off heat. Keep covered and let  rest for about 5 minutes

In  separate bowl whisk together:

• 4 Eggs ( I use organic and cage free)-I promise they taste 10 times better
• 1 can Carnation Evaporated milk (for quiche)
•          You can use Carnation Evaporated Milk “Lactose Free” if needed   
• 1/4 to 1/2 cup crumbled feta
• 1/2 to 1 cup cooked sweet potato
• 1/4 tsp salt
• 1/4 to 1/2 tsp pepper
• 1 Deep Dish pie crust

Pour spinach and onion mixture into the bottom of a prepared pie crust (see notes on pie crust prep)

Pour egg mixture over spinach and onion.

Put pie crust on cookie sheet and bake  for  another 30 to 45 minutes until  Quiche is firm/translation-liquid is set)

Take out of oven and let sit for 5-10 minutes.

Serve warm with remaining sweet potato .

Pie Crust

(You can use ready made or if you wish -make your own)

Pre bake pie crust  for 20 minutes at 350 degrees.

In Pre baking your crust take a sheet of  wax paper to cover the bottom and sides.

Fill well of pie crust with beans  and put into oven to cook for 15 to 20 minutes.

This ensures that your crust won’t be soggy on the bottom after the Quiche is fully cooked.

 Sweet Potato (s)

Peel and dice sweet potato (I use about 4 -5 sweet potatoes-you can use any leftover potato as a side dish and serve it with the quiche or mix with the scrambled eggs at another time).  Slice into small bite size pieces.

• Spray a large  cookie sheet with Cooking spray or use olive oil to lightly coat potato.
• Salt and pepper to taste .
• Cook at 425 degrees for about 20 minutes  or until soft and slightly golden brown

The Perfect Scramble 

Use all the ingredients above  omitting the crust and carnation evaporated milk.

This weekend I got a major itch to bake. With a gentle suggestion from my friend Sydney, who inquired if I had ever made an Olive Oil cake -I was intrigued and motivated to give it a GO! To my surprise and delight-I found an easy peasy recipe (via Eat, Live,Run)  that is not only super simple but beyond delish.

As the saying goes..when life throws you lemons make lemonade OR perhaps a  Simple Lemon Olive Oil Cake.  I hope you find this recipe as yummy as I did and it puts some SPRING in your step!

Ingredients

4 large eggs

1 cup sugar

1/2 cup Extra Virgin Olive Oil

2 1/2 to 3 Tablespoons lemon juice ( I use freshly squeezed)

1 cup flour

1/2 tsp baking powder

1/4 tsp salt

Powdered Sugar

Pre -heat Oven to 350F *

Grease an 8 inch cake pan (line with wax paper) and  also grease wax paper

**OR using a Springform pan-Grease bottom  of pan ,line with wax paper  and grease wax paper as well.

Mix together: Eggs & Sugar at high speed for 5 to 7 minutes until light and fluffy

Using a large spatula gently fold in olive oil and lemon juice into egg mixture

With same spatula add in flour and baking powder and salt. (Do not over mix)

Pour cake batter into prepared pan and gently tap on a solid surface to remove some of the larger bubbles

Bake 40-45 minutes until top is a light brown and a toothpick comes out clean when inserted.

Remove from oven and let cool for 10 minutes.

Gently run a butter knife along edges of the cake to release it from pan.

Remove wax paper from bottom.

Cool completely and then sprinkle lightly with powdered sugar.

Enjoy!

If you’re on the look out for some last minute baking ideas to treat your Valentine, here are a few easy peasy and quick suggestions.

One Strawberry Wonder …(with a bit of  chocolate drizzle and red food coloring) .

Melt Chocolate Ganache and add some raspberries.

Click on Image for one wonderful Chocolate Ganache recipe .

Cut (two cakes) and whah lah..eat to your heart’s content.

Last but certainly not least are chocolate covered Strawberries on skewers and wrapped to go. So decadent and pretty.

This probably doesn’t even need mentioning but… Valentine’s Day is next week . If you have a special someone or even if you don’t…you deserve a bit of indulging to celebrate the day. I’ve sourced a number of yummy heart shaped sensations for you below and I promise that all selections are oh so doable  (read into that easy peasy) and absolutely delish!

Courtesy of the California Strawberry Growers. So easy to do..just cut the top of the strawberry, skewer and dip in chocolate. Seriously simple!

A cup of Lovely Hot Chocolate-Soften four marshmallows and form together to shape a heart…

Two cakes…equals one heart…

Chocolate Shortbread Recipe @ Two Peas in a Pod Click on Image for original recipe

Use store bought pizza Dough..roll out in a heart shape OR use a heart shape cake pan. Top with your favorite additions and whal lah..

For the non sweet eater…How about a little Caprese Salad with buffalo mozzarella cut into heart shapes..

Gluten Free Red Velvet Waffles courtesy of Countrygirlgourmet.com

Recipe courtesy of Country Girl Gourmet.com

Recipe adapted from Allrecipes.com

I’m all about the “pretty” and this cookie  fits the bill perfectly. It’s a take off from my Mother’s Chocolate  Crinkle Cookies that she always had on hand during the Christmas holidays.I combined another recipe to come up with this version that I call Red Velvet Crinkle Cookie.  Enjoy this yummy recipe. I promise your guests will love it.

Xmas Red Velvet Cookies
Yields approx.: 30 cookies
Preheat Oven to 350 degrees

Ingredients

• 3 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder*
• 2 tsp baking powder
• 1/4 tsp baking soda
• 3/4 tsp salt
• 3/4 cup unsalted butter , softened
• 1 1/3 cups granulated sugar
• 3 large eggs
• 1 Tbsp milk or buttermilk
• 1 1/2 tsp vanilla bean paste or vanilla
• 2 tsp lemon juice
• 5 tsp red food coloring
• 1 cup white chocolate chips
• 1 cup powdered sugar

In a large bowl whisk together flour, cocoa powder, baking powder, baking soda and salt for 30 seconds, set aside.

With an electric mixer fitted with the paddle attachment, whip butter and granulated sugar until pale and fluffy.
Mix in eggs 1 at a time, blending until combined after each addition. Mix in milk, vanilla bean paste, lemon juice and red food coloring.
With Mixer set on low speed, slowly add in dry ingredients and mix just until combined. Stir in white chocolate chips. Cover bowl with plastic wrap and chill 2 hours or until firm enough to shape into balls.

Pour powdered sugar into a bowl.
Remove dough from refrigerator, scoop dough out and with buttered hands, shape into medium balls (about 2 1/2 Tbsp each).
Roll cookie dough balls into powdered sugar and evenly coat. Transfer to Silpat or parchment paper lined baking sheets and flatten slightly, then bake in preheated oven 13 – 14 minutes.
Allow to rest on cookie sheet several minutes then transfer to a wire rack to cool completely.Store in an airtight container.

****If you want them a little more “chocolatey” you can replace 2 – 3 Tbsp of the flour with 2 – 3 additional Tbsp of cocoa powder

Times a ticking and I’ve been ensconced in sourcing the “best” brand of  Thanksgiving turkeys to purchase before the weekend to beat the holiday rush. If you’re prepping Thanksgiving Dinner, I think it’s best to think ahead. Don’t you? I mean…. why stress over Turkey?!  Getting the whole meal on the table at the same time while still warm is stress inducing enough.

In my sleuthing to suss out the best tasting turkey, I’ve  uncovered a verrrry interesting article on which brand came out on top- (in terms of taste, texture and flavor) . I’m happy to report, that if you are longing to go Organic,  (Farmer Owned) Organic Prairie  is at the tippy top of the list. Sadly and a major surprise-at the BOTTOM of the list …(sit down for this one) was Butterball .  (According to this survey on eatthisnotthat.com.)  

Click on the image below and go directly to the original article for all the results posted.