Sunday, February 19, 2017

Blueberry Lemon Coffee Cake

Fresh blueberries in a coffee cake with a hint of lemon to start off your morning in a good way.  This isn't overly sweet but a perfect balance of a lemon cream cheese filling that is bursting with blueberries.

Blueberry Lemon Coffee Cake

Cake ~

1/3 cup butter, softened
1/2 cup sugar
1 large egg
1 large egg yolk
1 tsp lemon extract
juice from 1 fresh lemon
1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sour cream

Cream together butter and sugar.  Add in egg, egg yolk, extract and lemon juice.  Alternate adding in dry ingredients and sour cream.  Place in the bottom of a greased 9" springform pan.

Filling ~

8 oz cream cheese, softened
1/4 cup sugar
lemon zest from 1 lemon
1 egg white
1 pint fresh blueberries, rinsed and drained

Blend the cream cheese, sugar, lemon zest and egg white together.  Gently fold in the fresh blueberries and spread over the cake mixture.  

Streusel ~

1/2 cup flour
1/3 cup brown sugar
3 tbsp cold butter, cubed

Mix the streusel ingredients together with a fork until crumbly.  Sprinkle over the filling.
Bake the cake for 50 minutes at 350°.  Cool on a rack before releasing from the springform pan.  Store leftovers in the refrigerator.

Friday, February 10, 2017

Orange Rolls

Start your weekend morning off with the smell of cinnamon and warm bread coming from the oven.  These are iced with a light orange icing that isn’t overly sweet.  Just a note....rolls are not easy to photograph  :-)

Orange Rolls
Dough –
1 pkg yeast
½ cup warm water
¼ cup sugar
Mix together and let sit for 10 minutes
Meanwhile, in a small saucepan heat until the butter has melted –
½ cup milk
1/3 cup butter
¼ cup sugar
Put in your mixer  -
4 ¼ cups flour
1 1 /2 tsp salt
1 egg
Add in the yeast and milk mixtures and turn on mixer using a dough hook.
When done, spread out into a 12 x 18 shape and top with –
3 tbsp butter, softened to spread over dough
½ cup brown sugar
1 tbsp cinnamon
¼ tsp salt
2 tsp orange zest
Mix together the brown sugar, cinnamon, orange zest and salt and sprinkle evenly over the buttered dough.   Roll up the 11” way.  Cut dough into 12 slices and place in a greased 9 x 13 pan and allow to rise until it reaches the top of the pan.  Bake for 35 minutes at 350°.  Allow to cool before icing.
8 oz mascarpone cheese, room temperature
1 tbsp orange zest
¼ cup orange juice

½ cup powdered sugar

Wednesday, February 8, 2017

Coke Chili

Superbowl Sunday means chili day.  I never make it the same way so it's always a surprise how it will turn out - just like the game.  I had made this recipe using Dr Pepper before and decided to try using it with Coke which is always on hand.

Coke Chili

1 - 15 oz can Light Red Kidney Beans, rinsed and drained
1 - 19 oz can Cannellini White Kidney Beans, rinsed and drained
1 - 14.5 oz can diced tomatoes

1 cup regular Coke, more if you want your chili juicier
1 pound extra lean ground beef, cooked

1/2 red pepper, diced
1/2 small onion, minced 
2 cloves garlic, minced
1/2 cup ketchup
salt and freshly ground black pepper to taste
chili powder to taste, I used around 2 tbsp
1 tsp oregano

In your dutch oven or a large skillet, brown ground beef with onions, red peppers and garlic. Add all the remaining ingredients to the dutch oven or crock pot.  Cover and cook on low for 30 minutes or longer in the crock pot. 

Sunday, February 5, 2017

Berry Panna Cotta

It's not easy finding good fruit at this time of the year but berries are always in season and the best looking in the supermarket besides citrus fruits.  I decided to stack the raspberries and blueberries inside my dessert glasses.

Berry Panna Cotta

1 cup fresh raspberries
1 cup fresh blueberries
3 cups whipping cream
1/2 cup milk
2 tsp vanilla
1 package gelatin and 2 tbsp hot tap water to dissolve it in
2/3 cup sugar
pinch of salt

Fill the dessert glasses with the berries of your choice.  Heat the cream, milk and sugar in a saucepan until it comes to a simmer.  Remove from the heat and stir in the vanilla and softened gelatin.  Pour into dessert glasses over the berries.  Chill until firm - about 3-4 hours.  Top with whipped cream and some leftover berries.

Tuesday, January 31, 2017

Parmesan Ricotta Herb Dip/Spread & Italian Won Ton Crisps

Looking for something to serve for the big game this weekend?  This easy to make dip comes together in minutes and only needs to sit in the refrigerator for an hour before serving so you can make it in advance.  Serve it with toasted baguette slices or Italian Won Ton Crisps (recipe below)

Parmesan Ricotta Herb Dip/Spread

16 oz whole milk Ricotta
¾ cup freshly grated Parmesan cheese
½ tsp salt
½ tsp freshly ground pepper
2 tbsp freshly minced parsley
Mix the ricotta, Parmesan, salt and pepper together and place in a sealable container in the refrigerator for at least an hour.  When ready to serve, place in your favorite serving dish and top with the parsley.
Italian Won Ton Crisps

Won Ton Wrappers – as many as you’d like
Garlic olive oil
Parsley flakes
Parmesan cheese, grated

Cut won tons diagonally.  Spread out on parchment lined baking sheets.  Brush garlic olive oil over the top of each won ton.  Sprinkle parsley flakes on top and then add a pinch of Parmesan cheese to each crisp.  Bake for 7 minutes (be sure to check) until golden brown at 350°.  Store in an air tight container.

Wednesday, January 25, 2017

Peach Pie Calzones

Peach pie filling wrapped up in a nice package that is perfect for business or school lunches.  Send along a plastic knife and it can be shared with a friend.  I thought of this as I was watching a commercial for calzones and thought too bad they don't have desserts like that...aha moment.  I used my easy to make pizza dough recipe that you make in a food processor.

Peach Pie Calzones 

Peach Pie Filling ~

1# frozen peaches, diced
2 tbsp cornstarch
3/4 cup brown sugar
1 1/2 tsp cinnamon

Allow peaches to thaw.  It's easiest to cut them when they are partially thawed.  Place all the ingredients in a large saucepan.  Bring to a simmer and allow to thicken.

Calzone dough ~

2 cups flour
1 tsp yeast
1/2 tsp honey
1/2 tsp salt
3/4 cup warm water
1/4 cup canola oil

Place the warm water, honey and yeast in a large measuring cup and let sit for 10 minutes Put the flour and salt in a food processor with the chopping blade.  Pulse until mixed.  Add in the yeast mixture and pulse again until it's all incorporated into the flour.  Switch to run and pour in canola oil and let the dough knead in the machine.  Remove dough and place on a lightly floured surface.  Knead for a couple minutes.  Cut in 4 equal pieces and roll into a ball.  Let dough sit for about 30 minutes. Roll out into 8" circles and place the filling in the center.  Pull over the back side and roll up edges.  Seal by pressing fork tines down along the edges.  Place on a parchment lined baking sheet.  Melt 2 tbsp of butter and brush on the top of each calzone.  Sprinkle cinnamon sugar on top.  Bake for 20 minutes at 400

Friday, January 20, 2017

Blackberry Lemon Waffles

These waffles are so delicious that you do not need to add any syrup.  I recommend just a little powder sugar dusting or some whipped cream.  Blackberries and lemon compliment each other to make this a tasty breakfast, lunch or dinner.

Blackberry Lemon Waffles

1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt

3 tbsp sugar
1 tbsp lemon zest
2 large eggs, separated
3 tbsp butter, melted and cooled
2 tbsp lemon juice

1/2 cup sour cream
3/4 cup milk
6 oz blackberries, rinsed, dried and cut into half or 3 pieces

Sift all dry ingredients and zest into a large bowl.  In a small bowl, beat egg whites until light and fluffy.  Gradually mix milk, egg yolks, butter, sour cream, lemon juice and beaten egg whites into dry ingredients.  Gently fold in blackberries.

Bake per your waffle makers instructions.

Makes 8 waffles