Blueberry Bread

I'm a little behind on my blogging.  I'm also a little behind on my baking.  Let's blame Mother Nature for both, shall we?

Living in Massachusetts, it's difficult to bake as much as I like to when it's 95 degrees and humid outside and 85 and humid inside.  Even with the AC on, baking in the summer is a challenge - is what I want to make worth heating up the whole apartment?  Will it even come out right because it's so humid?  I do most of my summer baking first thing on Saturday or Sunday mornings or later in the evenings, since that's when it's coolest.  As a result, my posts will probably be slowing down from now until about August/September (when I can't take it anymore), but I do have some awesome no-bake and summery baked recipes that I'm dying to try (watermelon cookies - I'm looking at you!).

Anyhow, here's something I made a couple of weeks ago that's really perfect for this type of weather and the summer season.  Blueberries are in their prime right now, and the light and airiness of this bread really lends itself to a lot of combinations: you can easily serve this by itself or with a scoop of ice cream and/or whipped cream and either more fresh blueberries or other delicious fruits.

I actually made this twice, as the first one barely made it into the door at work before it was devoured.  The second one, Joe and I took our time and savored - then used the rest of it to make french toast, which I will blog about later. 

For me, one of the most surprising things about this bread was my brother's reaction.  Now, I love this kid, but holy hell, he can be really picky sometimes.  My favorite thing to do is say, "Josh, do you like _____?"  And, when he says, no, I make it any way.  Sometimes, he still doesn't like it, but more times than not, he ends up going back for a second or third helping.  He came over after I made this and we ended up just missing each other because I had to work late and then run a couple of errands.  He sent me a text that said he doesn't like blueberries, but the bread was delicious.  Further proof that you don't know you like something until you've actually tried it (PS: Hi Josh)!

What I loved about this recipe is that it's so easy to make.  If you're planning to make it for a party you're having, it's an easy thing to whip up the night before OR the day of, and as long as you put it into an airtight container or cover it good with foil, nobody will know!

I also really like how the blueberries are perfectly mixed in.  I decided to sprinkle the sugar on top because while it was baking, the smell made me think of blueberry muffins, which are my absolute favorite.  I like adding the sugar on top partway through the baking process because then you still get the sweet taste to compliment the tartness of the blueberries, without the sugar crystallizing too much while it's cooking.

I'm a huge fan of fresh berries - and tend to buy way more than one person can reasonably eat - so this is an excellent summertime recipe that will give you something sweet to munch on without being too heavy.

Blueberry Bread
To print this recipe, click here

Ingredients

2 c. flour

1 1/2 tsp. baking powder

1 stick butter, room temperature

1 c. sugar, plus more for dusting

2 eggs

6 oz. vanilla yogurt
1 pint blueberries

Preheat oven to 350°F.  Grease a loaf pan and set aside.

In a medium sized bowl, combine butter and sugar.  Add the eggs, one at a time, beating well after each one.

Add the flour, baking powder and yogurt.  Mix until everything is incorporated.

Carefully fold in the blueberries, being careful not to overstir and not to crush any blueberries.

Scoop batter into prepared pan, using the back of a spoon to gently even it out, if necessary.  Bake for 30 minutes and remove bread from oven.  Sprinkle about 1 Tbsp of sugar on top, then return to oven for approximately 30 more minutes, until golden brown and a toothpick inserted in the center comes out clean. 

When bread is finished baking, let cool in pan for about 10-15 minutes.  Gently run a knife around the outside edge.  Carefully invert onto a plate or cutting board and move to wire rack to cool completely.

Yields 10-12 slices, depending on thickness.

Lemon Squares

If sunshine had a flavor, it would be lemony.

The weather this weekend was AMAZING.  Sunny, clear blue skies, warm.  The birds are chirping, the trees are budding, flowers are sprouting - it's DEFINITELY spring time in New England.

It's no secret that I'm a chocoholic, but as the weather gets nicer, I also want to bright, fresh flavors, in my regular food and in my baking.  I was desperate to bake over the weekend, but for the first time in a long time, found myself just short of a lot of ingredients and with no desire to go to the grocery store.  After going through the cabinets for the umpteenth time, it dawned on me that I could make lemon squares.

Actually, if I'm being accurate, these are really lemon lime squares. Yes, like Sprite.  See, I did have some lemon juice, but only had about a quarter of a cup.  I also had some unopened lime juice (confession: I have no idea why I originally bought it), so I used that to make up the difference.

I also had some King Arthur Lemon Bits in the cabinet, which are like these little lemon flavored pieces that melt in the oven and give you pockets of lemon flavor.  I originally tried to melt some in the microwave, but that didn't work.  I added about a cup of these to the lemon topping, which gives a really nice lemon flavor (you don't even notice the lime!) but also adds a little bit of unexpected crunch.

Topped with powdered sugar, these are a really light and flavorful treat.  For some reason, I always forget how delicious lemon squares are until I make them.  I've been tossing around the idea of making them in other citrusy flavors - something about orange squares makes my mouth water.

What are your favorite springtime recipes and flavors?

Lemon Squares
To print this recipe, click here

Ingredients
For the crust:
1 cup (2 sticks) cold butter, cut into pieces
1 3/4 c. flour
2/3 c. confectioner's sugar

Grease a 9" x 13" pan; set aside.

Whisk together flour and confectioner's sugar.

With the back of a fork, cut in butter until you get a crumbly crust.

Press into the bottom of your prepared pan and bake for 20 minutes.

For the topping:
1 1/2 c. sugar
1/4 c. flour
1 tsp. baking powder
4 eggs, slightly beaten
1/2 c. lemon juice
1 c. King Arthur lemon bits (optional)

Combine all topping ingredients and mix thoroughly.

Pour on top of warm baked crust.

Bake for 20-25 minutes, until topping has set.

Remove from oven and let cool completely.  Slice into squares and dust with confectioner's sugar.  Store in the refrigerator.

Funky Monkey Cupcakes with Cinnamon Frosting

First, a note about the title of this post: I've decided to call these "Funky Monkey" cupcakes because saying "chocolate chip banana bread cupcakes with cinnamon buttercream frosting" is a mouthful.  And right now, my mouth is too busy eating cupcakes.  Or maybe they're really muffins.  Either way, they're delicious.

Now that I'm finally feeling better (note: whatever this stomach bug thing is that's going around is AWFUL), I've been a beast in the kitchen.  This past week, I made three things.  Well, *I* actually made two things, and Joe helped (!) with the other.  Posts on those will be coming shortly, I promise!

For Passover a few weeks ago, I bought a bunch of fruits and vegetables.  I went to the farm stand and got a great deal on bananas - 59 cents a pound!  Unfortunately, the smallest bunch they had was 3 pounds, so I ended up getting a lot of bananas.  Which also means that a lot of bananas went bad.  I couldn't make banana bread just yet, so I peeled them and stuck them in the freezer to use later.  This ended up being a great idea, since being sick prevented me from using them when I wanted.

The bananas take a little while to defrost, but the wait is totally worth it.  They were a little mushier than normal, non-frozen overripe bananas, but for this recipe, it really didn't make a difference.  When you thaw them out, they're going to end up sitting in some liquid.  I tasted it and it tasted like banana water, so I decided to leave it in and not drain it off.  Ultimately, the choice is yours.

My recipe calls for 3 bananas and I had 5, so I did the recipe that follows x 1.5.  I ended up getting 24 perfectly shaped cupcakes.  I've never made cupcakes or muffins with the original recipe, but I would imagine that you'll get at least 12-18 cupcakes without adding to the recipe.

The cinnamon frosting was pretty much a shot in the dark, as while I was waiting for the bananas to defrost I decided that it sounded like a delicious combination.  Turns out - I was right!  The honey adds a really nice, complimentary balance to the cinnamon, so the frosting is just the right amount of sweet and spice.

The recipe itself is from an old family friend who was always doing wonderful things in the kitchen, both when her kids had friends over and just because - these kids always had the best snacks at recess! The instructions for mixing the ingredients are a little strange, but don't let it prevent you from trying this recipe.  The results are totally worth it: whether you make these into cupcakes (or muffins) like I did, a cake or a loaf of bread, you will end up with a fluffy and moist banana bread that tastes incredible.

Joe is not the biggest fan of banana bread, but he really liked the cupcakes AND the frosting! I sent him to work with a few (naked and frosted) and everyone has been gushing about them.  Also, while I was trying to take pictures of these for you, Slayer decided she needed to get in on the action and see what all the fuss is about.  I don't even know how I was able to actually capture this picture, but it's definitely one of my favorites!

Slayer approves!

What's the best picture you've ever taken?

Funky Monkey Cupcakes with Cinnamon Frosting
To print this recipe, click here

Ingredients
3-4 ripe bananas
1 cup sugar
1 egg
1/4 c. oil
1 1/2 c. flour
1 tsp salt
1 tsp baking soda
1/2 c. chocolate chips

In a large bowl, mash bananas and mix with sugar
Add baking soda and salt, mix well
Stir in 1 cup flour and mix until combined
Add eggs and oil
And 1/2 cup flour, stir
Fold in chocolate chips

For bread: bake at 325°F for approximately 1 hour, until top is slightly golden and a toothpick inserted in the middle comes out clean
For cupcakes: bake at 350°F for 20 minutes, until tops spring back when lightly pressed and a toothpick inserted in the middle comes out clean

Cinnamon Buttercream Frosting
Ingredients
2 sticks butter, room temperature
3 cups confectioner's sugar
3 Tbsp honey
1 Tbsp milk
1 heaping tsp. cinnamon

Cream butter until smooth and fluffy.  Add honey and 1 cup of sugar, beating until combined.
Mix in remaining sugar, 1 cup at a time.  If frosting is too thick, add milk and mix thoroughly. Scrape down the sides of the bowl as needed.
Add cinnamon and beat until combined.
Frosts approx. 36 cupcakes

Apple Matzah Kugel

I promised you another Passover recipe, and while the brownies were good (have you tried them yet?), this one is my absolute favorite.  Before I get into it, though, I want to make something very clear:  this IS a gebrochts recipe, so if you generally abstain from eating anything where the matzah comes into contact with the water, then unfortunately, this is not the recipe for you.

If gebrochts isn't an issue for you and you want some more information, I'll give you a crash course:

Many Asheknazic and Chasidic Jews avoid putting matzah and its derivatives into water or any other liquid.  If a clump of flour is not kneaded into the dough, it can still be susceptible to leavening.  If this flour came into contact with water, it would become chametz, which is not allowed on Passover.  For those of us living in the Diaspora (outside of Israel), Passover is 8 days, not 7.  This 8th day is more of a celebratory day, connected with the future redemption and a time when no evil will befall us.  As such, those who are normally only non-gebrochts during Passover make it a point to eat gebrochts on this last day of Passover, without worrying that it will turn into chametz.

Now that I have made my Jewish friends and Rabbis proud for remembering all of this information, let me tell you a little bit about this recipe.

First, we have to go into the way-back machine to about 12 years ago, when I first learned how to make this.  You see, at the time, my aunt was really sick with ALS and was confined to a wheelchair, but goddamnit, she was going to cook Passover dinner one way or the other.  The way to do it was to get my cousin, Jillian, and I to do the handiwork while she did the directing and instructing.  Truthfully, I first learned how to cook and bake in pretty much this exact same way: Auntie sitting across the table from me, directing me and walking me through each recipe, step by step.  When I was 14, I learned how to make a full Passover and Thanksgiving dinner.  Pretty much the only thing we weren't responsible for was the turkey, and that's because my uncle put it in the oven in the morning before he went to work.

Blast from the past! L-R; Me, mom, my cousin Josh, my auntie, my cousin Jill, circa 1992

The main thing that I remember about first making this recipe is my aunt laughing at me, hysterically.  She used to have to get extra apples (and potatoes) when we were cooking, because for some unknown reason, I was notorious for dropping them into the trash can.  You'll be happy to know that I made it this time around, I only had ONE casualty... and that's because the apple was rotten, not because I dropped it.

So.  My aunt passed away when I was 16, and I've had this recipe since the first time I made it.  I had it at my mom's house, but then I couldn't remember where I tucked it away.  Then, I had my cousin text it to me, but never actually wrote it out.  Then I moved and if I did indeed write it out, it had gotten lost in the shuffle.  When Joe and I moved in here almost 2 years ago, the first thing I had my cousin do when she came over was write this recipe down for me.  I remembered that this was really easy to make and that even though it's a Passover recipe, everyone enjoyed it and gobbled it up in like 2 seconds flat.  I knew that this was the year and that I HAD to make it.

So, I did.  In fact, I made two of them.  And it's everything I remembered.  Basically, this is like a Passover version of an apple crisp/apple pie hybrid.  I used Granny Smith apples, so they still maintain some of their tartness and some of their crunch, but the sugar and spices makes it taste more like a fall dish, while the matzah adds something a little filling and actually works with the apples to create a nice contrast in texture and taste. 

Apple Matzah Kugel
To print this recipe, click here

Ingredients
 4 squares of matzah
4 apples, peeled, cored and sliced
1/2 tsp. cinnamon, plus more for dusting
1/4 tsp. nutmeg
1/2 c. sugar
4 Tbsp. butter, melted and cooled
2 eggs

Preheat oven to 350°F and grease a 9" x 13" pan.

Place sliced apples in a large bowl and set aside.  In another large bowl, break matzah into pieces.  Cover with water and let soak until soft but not soggy, about 5-8 minutes.  Drain.  Matzah will be wet - do not press dry!

Combine eggs, sugar, butter and spices.  Pour over apples.  Mix in matzah, stirring until everything is coated with the egg mixture.

Pour into prepared pan.  Sprinkle with extra cinnamon, if desired.  Bake for 30-35 minutes, until the top looks dry.

Let cool in pan.  Serve warm.  Store covered leftovers in the fridge.

Hamantashen

Purim starts tomorrow night.  As a kid, I always told my non-Jewish friends that Purim was our version of Halloween, but that's the fairly inaccurate cliff's notes version.  In reality, Purim is a celebration of the Jewish people's deliverance from Persia, specifically as it relates to a plot by the king's advisor, Haman, to destroy the Jewish people.  As to be expected from a Jewish holiday, Haman sought to kill all of the Jews in the Persian empire, but his plan was foiled by Mordechai and his adopted daughter, Queen Esther.  The day of deliverance became a holiday of feasting and celebration - Purim.

There are lots of ways we celebrate.  One, we go to Temple and hear the story - Megillas Esther - and everytime Haman's name is mentioned (54 of them, if you're wondering), we make a ton of noise to block out his name.  We also dress up in costumes (that's where the "Jewish Halloween" part comes in), which alludes to the fact that God's presence is always concealed/disguised behind natural events.  This also allows for anonymity during charity giving and receiving, as you don't know who's behind the costumes.  Jews are no strangers to celebrations, so there is also a lot of drinking involved... which means that when you're a kid, finding the right person in Temple who has enough of a buzz and asking him for some money means you will likely be rewarded. Cha-ching!

And what I have really been getting to this whole time...

All of our holidays have specific foods that are eaten, whether for cultural or religious aspects, or both.  For Purim, we eat hamentashen, which are triangle-shaped cookies traditionally filled with poppy seeds or fruit jam.  The triangle shape is a reminder of Haman's hat, and the fruit/nut fillings are reminiscent of what Esther ate while she was in the king's palace, as she could not obtain kosher food.

I made hamantaschen last weekend (poppy seed, chocolate, apricot and strawberry), and have spent the rest of the time since debating whether or not I wanted to share the recipe.  On one hand, I have a baking blog.  Where I share recipes.  On the other hand, even if it's a pipe dream, I want to open a bakery some day.  If I'm going to open a bakery, I can't go around sharing ALL of my recipes with people, because then they won't need me!  I need a couple of trump cards, and I believe this is going to be one of them.  However, I DO have some tips that will help you when you're making your own hamentashen!

• When you cut out the dough circles (that you will eventually fold into triangles), make sure the dough is thick! When I made mine, the dough was about 1/4" thick.  Basically, when you pick up the circles, you want them to keep their shape.  If they get all stretched out when you pick them up, they're too thin.  This will give you more dough to work with when you turn them into triangles, increasing the chances that they'll STAY triangles when they're in the oven.

• Fill the cookies with barely a teaspoon of filling, placed right in the middle.  If the cookies are too full, you won't be able to fold them right.  You can always add more filling once you fold them if they look like they need more.
• Make sure you pinch all those seams closed! Pinching them good means they won't open up when they're baking.

• Before you fold them into triangles, dip your finger in water and run it around the edge of the circle.  Dough sticks together better when it's wet.
• Check on your hamentashen about halfway through the baking time.  They'll still be a little soft and moldable at this point, so you may be able to fix them a little if something's starting to look a little silly.   

Have you ever made made homemade hamentashen before?  What do you fill them with and how do they come out?

Chag Purim Sameach!

Very Berry Baked Oatmeal

I'm one of those people that has to eat every 2-3 hours.  Literally, from the time I wake up until the time I go to bed, I have to eat every few hours.  I'm not talk about a snack here - I eat those too - but I need to eat something substantial every few hours or else I feel like I'm starving to death.  Yes, I know your body can interpret thirst and hunger, and yes, I do drink a ton of water every day, too.  I've always had a fast metabolism and now that I work out twice a day, it's gotten even quicker.  I usually just have cereal or a bagel/english muffin for breakfast, but I'm a real big fan of oatmeal.  As much as I like the instant stuff, sometimes it's just not good enough.  I have a bunch of Hungry Girl recipes for growing oatmeal, but the secret is that I also don't want to cook breakfast for an hour every morning before I get to eat (although those recipes ARE totally worth it!). 

I saw some recipes on pinterest for baked oatmeal that you can eat right away or stick in the fridge and warm up in the microwave, and I thought it was a great idea.  It's homemade, so I know there's nothing too crappy in it, plus I can make it with all the things I like! I really love blueberry oatmeal, but always feel gypped when there's no real blueberries in them.  It's hard to get GOOD fresh berries here this time of year (thanks, New England), but the frozen ones are just as good and convenient.  What I liked most about this was that I could make it on a Saturday or Sunday, portion it out, stick it in the fridge and voila - breakfast for most of the week!

If you make the recipe the way I did, one caveat: add some sugar!  I clearly wasn't thinking about this when I made it, but all the berries make this a very tart breakfast! If you add it up front, you'll probably only want to add 1/4 cup; otherwise, a teaspoon or two per serving should be suffice.

Very Berry Baked Oatmeal
To print this recipe, click here

Ingredients
1 cup old fashioned oats
1/2 tsp. baking powder
3/4 tsp. cinnamon
1 cup milk (I used whole)
1 large egg, lightly beaten
2 Tbsp butter, melted and cooled
1 tsp. vanilla
1 bag (I'm pretty sure it's 16 oz - the small size) frozen fruit (I used mixed berries - blueberries, strawberries, raspberries, blackberries)

Method
Preheat oven to 375°

Lightly grease an 8" square cake pan.  In a medium bowl, mix the oats, baking powder and cinnamon.  In a liquid measuring cup, combine the milk, egg, butter and vanilla.
Cover the bottom of the pan with the berries.  Sprinkle the dry oat mixture over the fruit.  Pour the liquid ingredients evenly over the oats.  Bake for 35 minutes, until the top is browned and the oats have set.  Let cool for about 10 minutes.  Stir in a small amount of milk and serve.  You can also portion out the cooked oatmeal into tupperware containers and store in the fridge for up to one week.




Have you made your own oatmeal?  What kind did you make? Tell me about it!

Blueberry Pie Bars

This year, after a lot of begging and groveling and talking-into, my 80 year old gramma consented and let Joe and I (and Josh!) make Thanksgiving dinner.

Now, I really wanted to make everything from the scratch.  Like, everything: food, sides, desserts, you name it.  But, my gramma is a stubborn little lady (this is where I get it from), and had already bought a few desserts, thus limiting my ability to make a ton of yummy things.  Alas, this didn't stop everyone from making requests.  Unfortunately, gramma didn't give us the go-ahead until the Monday before Thanksgiving, and there was no way I was going to the grocery store to get.. well, anything.  I already had a can of blueberry pie filling AND frozen blueberries, so this was perfect.