09/7/14
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whole wheat blueberry breakfast bread

It’s secret recipe club time again! My assigned blog for the month was Hun… What’s for dinner?  Cindy cooks for her husband and 2 kiddos, and shares tons of dinner ideas.  In fact, on my dinner menu this week are her spicy avocado and caramelized onion quesadillas. Yum, right? I can’t wait to try them.

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What I baked up were her wild blueberry muffins. Although my blueberries were not wild, nor did I make muffins (a loaf instead), the recipe still rocked. I subbed in whole wheat pastry flour which is light and great for baked items, but gives you the goodness of whole grains. I also cut the sugar down by almost half. I figured the blueberries would add sweetness, and then I’d also feel better about munching on it for breakfast, which is what we did.

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The result? Deeeelicious! The extra sugar was not missed one bit.

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For breakfast one morning I paired a couple of small slices with scrambled eggs and banana. Hunter and I loved it and my hungry 2 year old asked for a couple more pieces, which I was happy to give him.

Now you can too, enjoy the recipe!

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Whole Wheat Blueberry Breakfast Bread

Recipe adapted from here

Ingredients

  • 1/4 cup unsalted butter
  • 1/4 cup canola oil
  • 1/2 cup brown sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 tsp lemon extract
  • 1/2 cup buttermilk (I subbed in 1/4 cup milk, 1/4 plain yogurt and a splash of lemon juice)
  • 2 cups + 1 tbsp whole wheat pastry flour, divided
  • 1 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 2 cups blueberries (fresh or frozen)
  • 1 tbsp natural cane sugar – set aside for sprinkling
  • 1 tbsp rolled oats – set aside for spinkling

Directions

  1. Preheat oven to 350 degrees F. Coat a loaf pan with oil.
  2. In a mixing bowl, beat the butter, brown sugar; until light and fluffy. Add in the eggs, vanilla extract, lemon extract, oil and buttermilk; stir to combine.
  3. In a small mixing bowl, mix together 2 cups flour, baking powder and salt. Mix the dry ingredients into the wet ingredients, mixing until just about combined. Toss the blueberries with the remaining 1 tbsp of flour and add to the batter, mixing until just combined.
  4. Pour the batter into the prepared loaf pan. Sprinkle evenly with 1 tbsp sugar and 1 tbsp rolled oats. Bake for 50-60 minutes; or until a toothpick inserted in the center comes out clean. Let cool completely before removing from the pan.

We spent this past weekend in Seattle for our second annual canning weekend (read about the first one here). More to come on that soon!

What did you do over the weekend?  Bake anything wonderful and delicious?  Please share!

Heather

03/16/14
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almond blueberry pie bars

Hello!

Hope your weekend has been filled with lots of fun and good food.  My cooking lately has been limited to breakfast and a little bit of baking.  We’ve had so many friends and family members bring us dinner, along with the freezer meals I prepped have left me not having to make dinner… although I’ll start cooking dinners again tomorrow.  I have to say, I’ve been loving it. Stress free dinners that let me just focus my time on these kiddos of mine.

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When my secret recipe club pick – flavors by four, a mother/daughter blogging combo team – came around, I knew I wanted to make some kind of sweet treat. Because we just love sweets in our house. These blueberry pie bars sounded delish, but I wanted to put a little twist on them. I amped up the almond flavor with almond flour and slivered almonds in the topping. If I had almond extract on hand I would have added that too, but instead I used vanilla extract.

The recipe called for fresh blueberries, and while I used frozen, I would highly suggest fresh like the original recipe called for. My bars came out a little soggy at first. I refrigerated them and ate them chilled which I loved quite a bit. Also, a piece on top of some yogurt… yummm.

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It’s a pretty simple and fun recipe to make with you toddler too.  Bonus – the crust/topping doesn’t have eggs in it so sampling as you go along is highly encouraged. :) I reduced the sugar down a bit and would do that again.  I thought it was sweet enough.  Next time I make it (which I totally plan to!) I’ll be sure to use fresh berries.

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Almond Blueberry Pie Bars

Adapted from here

Ingredients for crust/topping

  • 1 cup almond flour (I ground blanched almonds into a flour… you can also sub in another type of flour)
  • 1/2 cup whole wheat flour
  • 1/2 cup natural cane sugar
  • 1/8 tsp sea salt
  • 1 tsp vanilla extract
  • 3/4 cup unsalted butter chilled
  • 1/4 cup blanched or slivered almonds

Filling

  • 2 large eggs
  • 1/2 cup natural cane sugar
  • 1/2 cup plain yogurt or sour cream
  • 3/8 cup almond flour (can sub other flour)
  • 3/4 tsp vanilla extract
  • 20 oz fresh blueberries (I used frozen but recommend fresh)

Directions

  1. Heat oven to 350 degrees. Grease an 8 x 8 inch pan with oil spray and set aside.
  2. Combine the flour, sugar and salt in a food processor or Kitchen Aid mixer. Cut the butter into 1/2″ pieces and add to flour mixture. Add vanilla extract. Mix until the butter is evenly distributed but the mixture is still crumbly.
  3. Reserve 1-1/2 cups of the mixture for the topping. Set aside. Press remaining mixture into bottom of prepared pan.
  4. Whisk eggs in a large bowl, then add sugar, yogurt/sour cream, flour and almond extract. Gently fold in the blueberries.
  5. Spoon the filling over the crust.
  6. Sprinkle the reserved topping mixture, along with the blanched or slivered almonds, evenly over the filling.
  7. Bake for 45 to 55 minutes or until top turns golden brown. Cool 1 hour before cutting and serving.

What is your favorite berry to bake with? Blackberry or marionberry for me. :)

Heather


12/16/13
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apple pie wonton turnovers

Hello!  How was your weekend?  We had a pretty mellow one here, which was perfect right before all the crazy busy holiday activities begin.  The weather was a bit chilly and wet, but that didn’t stop Hunter and I from having some fun at the park one morning.

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Yes, that’s a wet backside.  The slide being wet didn’t stop us from going down it.  The water actually made us go down extra fast which was so fun! My pants looked the same, but I won’t show you a picture of that. :)

I made these fun little wonton turnovers on Saturday too.

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They are super simple and quite fun to eat.  The recipe came from my secret recipe club pick for this month – Jenny’s Cookbook.

All you have to do is cook your chopped apples in a very small amount of sugar + cinnamon, put it inside the wontons and bake.  Easy as that!

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The one downside to using wontons is that the corners did get a little sharp, which took Jacob by surprise when he took his first bite.  But after you know to watch out for the sharp corners, they are perfect little bites.  I skipped the extra glaze and thought they were perfectly sweet just the way they turned out.  There is a little bit of cinnamon sugar sprinkled on top of the wontons before baking too which I made sure to include.  It is a dessert after all, but one that you can actually feel good about since it’s mostly just apples!

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Apple Pie Wonton Turnovers

from Jenny’s Cookbook

Makes 12 turnovers

Ingredients

  • 1 large apple, peeled, cored and diced (small)
  • 2 tbsp plus 1 tsp natural cane sugar
  • 3/4 tsp ground cinnamon, divided
  • 12 wonton wrapper
  • melted butter or cooking spray

Directions

  1. Preheat the oven to 400 degrees f and line a baking sheet with parchment.
  2. In a small pot, cook the apple with 2 tablespoons of sugar and 1/2 teaspoon cinnamon for about 5 minutes, or until soft.
  3. Place 12 wrappers on the counter and divide the apple mixture among them.
  4. Use a little water around the edges of the wrappers, then fold them into a triangle. Press along the edges to seal them. Brush melted butter on both sides (or use cooking spray).
  5. Combine remaining teaspoon of sugar with 1/4 teaspoon of cinnamon and sprinkle over the turnovers.
  6. Bake for 6-10 minutes or until they start to turn golden.

How was your weekend?  Do you use wontons often and in non tradition ways?   I’ve love to hear of some new ideas for using up my leftover wontons!

Heather