Sunday, January 26, 2014

Blueberry Coffee Cake with Lemon Topping

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This came out well in my opinion. I’m definitely very proud at how much I’ve progressed. The only issue with this one is that I think it came out a bit too sweet, but that may be because I used regular sugar instead of icing (confectioner’s ?) sugar for the lemon topping. I would highly recommend making this though because it’s relatively easy to do so and it also goes incredibly with milk.
Ingredients: 1/2 cup butter (soft)*, 2/3 cups sugar, 2 eggs, 2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 2/3 cups milk, 1 cup blueberries
For the topping: 1/4 cup lemon juice, 1 teaspoon grated lemon rind, 1/2 cup icing sugar
0. Preheat oven to 374 degrees F.
1. Cream the soft butter and sugar in a bowl.
2. Mix in the eggs.
3. Mix the flour, baking powder, and salt in a bowl.
4. Mix the flour mixture and milk into the butter/sugar mixture.
5. Mix in the blueberries.
6. Pour the mixture into a greased pan.
7. Bake in the oven for about 40 minutes.
8. While the cake is baking, for the topping, mix the lemon juice and rind with the icing sugar.
9. Pour the topping onto the cake.
10. For added sweetness, sprinkle additional sugar onto the cake and place it under the broiler until the sugar bubbles, about 2 minutes.
* I actually mostly melted the butter. I don’t think it makes much of a difference.
Edit: It makes a ton of difference. When it says soft, don’t melt it!

Saturday, January 18, 2014

Blueberry Scones

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I did not put in the lemon zest and instead of cream, I used whole milk, but the scones turned out decently even so. A few of the comments on the recipe post noted that the scones aren’t sweet enough. In my opinion, this is not an issue, but keep in mind that if you do like them sweet and you’d like to use this recipe, more sugar should be added. I don’t think my scones were too rough and hard, they seem to be pretty moist and flaky but I’m not a scone expert so I could be wrong. However, I do believe these creations were a success and I am quite proud that they turned out so well. These also go incredibly with milk.
Ingredients: 2 cups flower, 3 tablespoons sugar, 1 tablespoon baking powder, 3/4 teaspoon salt, 6 tablespoons cold unsalted butter (cut into pieces the size of peas), 1 1/2 cups blueberries, 1 teaspoon grated lemon zest, 1/3 cup heavy cream, 2 large eggs
1. Preheat oven to 400 degrees F.
2. In a bowl, sift together flour, sugar, baking powder, and salt. Put in the cut up butter and distribute it evenly. Cover the butter with the flour mixture. Stir in blueberries and zest.
3. Whisk together cream and egg in another bowl. Make a well in the center of the dry ingredients and pour in the liquid mixture. Stir lightly with fork little pieces of dry ingredient mixture in order to allow the dough to come together slowly. Knead it a few times for good measure.
4. Pat the dough into a square and cut it into four smaller squares. Then cut those squares diagonally to make eight triangles. Put the dough on a baking sheet and bake until golden brown, 20-22 minutes.

Avocado Smoothie

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Spinach smoothie, move over. This one is so much better. 

One avocado, one banana, 1/2 cup milk, 1.5 cups mango lemonade. Absolutely amazing. 

Thursday, January 2, 2014

Smoothie

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I know it doesn’t look very appetizing, but it is.
Spinach leaves, one banana, one mandarin orange, and 2% milk. Ingredients that I didn’t have but that I plan on putting in the future: chia seeds, half a scoopful of vanilla-flavoured whey protein, and optional spoonful of peanut butter. If you put in the peanut butter, it will taste completely like it.
Alternatives that I have tried for the mandaring orange that have tasted just as good: grapes
And for the milk: soy milk, almond milk