Archives for category: Fruits

This year I’ve started to include pancakes on my blog because I absolutely love breakfast so I wanted to start sharing some of my favorite recipes in that category. The second breakfast recipe this year are these delicious pancakes that I made for Saturday brunch.  They were really delicious and I hope you enjoy!

Ingredients

  • 1 2/3 cups all-purpose flour
  • 2/3 cup old-fashioned rolled oats
  • 2 tablespoons sugar
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup plain Greek yogurt
  • 1 cup milk
  • 4 tablespoons unsalted butter, melted
  • 2 large eggs
  • 1 cup blueberries
  • Maple syrup, for serving

Directions

Preheat oven to 200 degrees F and a nonstick griddle to 350 degrees F.

In a large bowl, combine flour, oats, sugar, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk together yogurt, milk, butter and eggs.

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Pour mixture over dry ingredients and stir using a rubber spatula just until moist.

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Add blueberries and gently toss to combine.

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Lightly coat a griddle or nonstick skillet with nonstick spray. Scoop 1/3 cup batter for each pancake and cook until bubbles appear on top and underside is nicely browned, about 2 minutes. Flip and cook pancakes on the other side, about 1-2 minutes longer; keep warm in oven.

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Serve immediately with maple syrup.

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In getting ready for the season premiere of Downton Abbey, I got inspired by my sister’s Christmas present to me. Her initial present to me was the Amy Poehler book, but she didn’t know I had just recently ordered it online! She let me exchanger her copy of the book for another one at Urban Outfitters. I found a recipe book called Tea & Treats: Perfect Pairings for Brews and Bakes by Liz Franklin. I am SO excited to try more recipes from this book and this was just the first one I tried. I will say that I didn’t do the real clotted recipe but a quick and easy one I found online that did the job (but I’m sure that doing the real thing would be more tasty). Enjoy!

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Ingredients

  • 2 sticks soft butter
  • 1 2/3 cups all-purpose flour
  • 1/2 cup cornstarch
  • scant 1/2 cup confectioner’s sugar
  • 1 tsp pure vanilla extract

Filling Ingredients

  • 1 1/4 cups clotted cream:
    • 1 cup heavy cream
    • 1/3 cup sour cream
    • 1 tbsp confectioners’ sugar
  • 2 cups raspberries
  • granulated sugar for dusting

Directions

Preheat oven to 350 F. Mix butter, flours, confectioners’ sugar and vanilla extract together until it forms a smooth dough. Spoon them mixture into a piping/pastry bag and pipe oval shapes about the size of a large egg onto the prepared baking sheets or flatten dough balls out with a flat round surface.

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Bake for about 15 minutes, until golden.

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Remove from the oven and leave to cool for a few minutes, then transfer to a wire rack until completely cold. To serve, sandwich together with clotted cream and raspberries and dust lightly with sugar. IMG_7141 IMG_7142 IMG_7143     IMG_7148  IMG_7150  IMG_7152   IMG_7155 IMG_7156

Before the end of the year, I wanted to treat my family to a special brunch. I really appreciate all that they do and what I can offer is my sweet treats so I went ahead and made this delicious recipe! I will say that if you are in a rush, do not make these. There are so many components to the recipe that it does take some time but if you do have time, they are definitely worth the wait! My sister got a bit fed up with the brown butter piece that I asked her instead to set the table and boy did she take that literally! She set up a beautiful spread and was able to capture some pretty awesome pictures at the same time. I’ve included some of my pictures and some of hers (hers are the nicer looking ones up top!). Follow her on Instagram @lauraquinterophotography Overall, it was a great end to another year filled with blessings! For 2015, I am amping up my social media presence so check me out on Pinterest, Facebook, and Instagram.

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Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup packed light-brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 8 tablespoons unsalted butter, sliced
  • 3 large eggs, separated
  • 2 cups buttermilk
  • 2 tablespoons honey
  • 1 teaspoon pure vanilla extract
  • 3 medium very ripe bananas

Directions

Preheat a waffle iron. Into a large bowl, sift together flour, brown sugar, baking powder, salt, cinnamon, and nutmeg. Set aside.

To brown the butter, heat a thick-bottomed skillet on medium heat. Add the sliced butter, whisking frequently. Continue to cook the butter until melted. The butter will start to foam and browned specks will begin to form at the bottom of the pan. The butter should have a nutty aroma. Watch the butter carefully because it can go from brown to burnt quickly. Remove butter from the heat and let cool to room temperature.

In a medium bowl, whisk together egg yolks, buttermilk, brown butter, honey, and vanilla. Pour into dry ingredients; stir until just combined.

In a separate small bowl, mash the bananas with a fork; stir into batter. Using a stand mixer or hand mixer, beat egg whites until stiff but not dry.

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Gently fold into the batter.

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Ladle the recommended amount of waffle batter onto the hot waffle iron according to the manufacturer’s recommendations. Close lid; cook waffle is golden brown on both sides, about 5-6 minutes. Serve immediately or keep warm in a 200 degree F oven until ready to serve.

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Note-these waffles freeze well. To freeze, place completely cooled waffles in a freezer bag and freeze. To reheat, pop the waffles in the toaster.

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Another creative way to bake with ripe bananas! This recipe also has raspberries and chocolate chips and is light for those dieting days 🙂

Ingredients

  • 2 and 1/2 cup white whole wheat flour (or mix of whole wheat and all-purpose)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup honey (or maple syrup)
  • 1/2 cup light or dark brown sugar, loosely packed
  • 1 cup mashed very ripe banana (about 2 large very ripe bananas)
  • 1/4 cup nonfat vanilla greek yogurt (or any yogurt)
  • 1 large egg, beaten
  • 3/4 cup milk (almond milk, soymilk, cow’s milk, rice milk)
  • 1/2 cup (or less, depending on your taste) semi-sweet chocolate chips
  • 1 and 3/4 cups fresh raspberries

Directions

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Preheat oven to 325F degrees. Spray 15 muffin tins with nonstick spray. Do not use cupcake liners, muffins will stick to liners. Set aside.

In a large bowl, gently toss the flour, baking soda, salt, and cinnamon together until combined. Set aside.

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In a separate bowl, whisk the honey and brown sugar together – it will be thick and lumpy. Try to get out as many lumps as you can.

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Add the mashed banana, yogurt, and beaten egg.

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Slowly pour the wet ingredients into the dry ingredients. Gently begin to fold it all together. It will be very thick. Add the milk slowly and continue to gently mix the ingredients together. The milk will thin everything out, but the batter will still remain thick. Fold in the chocolate chips. Fold in the raspberries last. Be very gentle not to dye the batter pink from the raspberry juices. Try to not overmix the batter, which will lend tough, dry muffins.

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Divide the batter between 15 muffin tins. Fill all the way to the top. Sprinkle a few more chocolate chips on top if desired.

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Bake the first 12, then the last three in another batch. Fill the empty muffin tins halfway with water in the 2nd batch to ensure even baking and prevent your pan from warping. Bake for 17-18 minutes until very lightly browned on the edges. A toothpick inserted in the center should come out clean. Allow the muffins to cool completely.

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Muffins remain fresh and moist stored at room temperature for up to 5 days.  Muffins freeze well, up to 3 months.

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Many times when I have some ripe bananas, I want to bake something with them, but I was starting to get a bit tired of always making banana bread or chocolate chip banana bread! So I found these two different recipes that incorporated ripe bananas in a new form. This recipe and the next one do just that!

Ingredients

  • 2 cups flour
  • 2 tsp. baking powder
  • 1/2 tsp salt
  • 3/4 cup butter or margarine
  • 2/3 cup sugar
  • 2/3 cup brown sugar
  • 1 tsp vanilla extract
  • 3 medium sized bananas, mashed
  • 1 large egg
  • 12 – 16 oz chocolate chips

Directions

Preheat the oven to 350. Grease a jelly roll pan (I use a 13 x 9 inch glass pan). Combine the flour, baking powder, and salt.
Beat the butter, sugar, brown sugar, and vanilla until creamy. Beat in bananas and egg. Gradually beat in flour mixture. Stir in chocolate chips. Spread into your pan.

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Bake for 20-30 min.

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This crisp is absolutely divine! With good peaches and good blueberries, this recipe lets the fruity tastes stand out while adding a delightful crunch! Enjoy!

Ingredients

  • 4 ripe peaches, peeled and cubed
  • 1 pint of blueberries
  • 1 1/2 tablespoons granulated sugar
  • 1 tablespoon all purpose flour
  • 1/4 teaspoon salt
  • 1 cup old-fashioned rolled oats
  • 1/2 cup loosely packed brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons softened butter
  • ice cream for serving

Directions

Preheat oven to 375 degrees F. In a 9×9 baking dish, mix peaches and blueberries with sugar, flour and salt. Toss well and set aside.

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In a large bowl, whisk together oats, brown sugar, flour, cinnamon and salt.

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Use your fingers to add in the softened butter, crumbling it together until it’s evenly distributed.

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Sprinkle the crisp over the peaches and berries.

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Bake for 25-30 minutes, until crisp is golden and fruit is bubbly.

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Serve immediately with ice cream and more fresh basil if desired.

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This delicious treat is from Shape magazine’s November 2013 issue. They are crispy around the edges and the apples are soft inside. The apples used here came from Carter’s Mountain near Charlottesville, Virginia and they were perfect! This is a great fall snack and a perfect combo for hot cider, coffee or tea!

Crumble Topping

  • Cooking spray
  • 1/2 cup rolled oats
  • 1/2 cup whole-wheat flour
  • 1 tsp ground cinnamon
  • pinch of salt
  • 1/3 cup maple syrup
  • 2 tablespoons cold, unsalted butter, cut into small pieces

Apple Filling

  • 2 firm apples, peeled, cored and diced
  • 2 tablespoons maple syrup

 Directions

Preheat over to 350. Lightly coat a 12-cup mini muffing pan with cooking spray and set aside.

To make the crumble topping, combine oats, flour, cinnamon, and salt in medium bowl. Stir in maple syrup until well coated. Use a fork to smash the butter pieces into the oat mixture until crumbly. Set aside.

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To make the apple filling, add apples, maple syrup, and 1/2 cup water to a small saucepan. Cook over medium heat, stirring occasionally, for 5 minutes. Remove from heat and let cool slightly.

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Meanwhile, place 1 tsp of the oat mixture into the bottom of each muffin cup. Use your fingers to gently press down to form  a solid crust.

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Place 1 T of he apple  mixture over each and top with remaining crumble distributing evenly among all muffin cups. Make sure to set aside crumble for the top because it is easy to get carried away and not have enough left to top off the apples!

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Bake for 10 to 15 minutes or until golden brown. Remove from oven, let cool to room temp, then use an offset spatula or a butter knife to gently remove from pan. Serve at room temperatureImage.

Enjoy!

It’s fall time! And that means it’s apple time! To kick of fall, I found a great recipe for an absolutely delicious apple cake where you can use fresh apples! The recipe intends to make squares, but I kept it as a cake and it tastes just the same. I already made this cake two separate times, one of which I made two at the same time, which is why there are pictures of two bowls below, and I gave one to my dad’s awesome band and the other to my sister and her roommates. I used winesap and granny smith apples and they both came out great! Enjoy this cake while you still can get some fresh apples!

Ingredients

  • 3 medium apples, peeled, cored, and chopped into small square chunks
  • 1 teaspoon cinnamon
  • 4 tablespoons brown sugar
  • 1 and 1/4 cup all purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 cup white sugar
  • 1/3 cup vegetable oil
  • 1/3 cup Greek yogurt
  • 1 teaspoon vanilla extract
  • 2 eggs

Directions

Preheat oven to 350 degrees. Grease a 9×9 square pan.In a medium bowl, toss chopped apples with cinnamon and brown sugar.

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In a mixing bowl, combine together 1 and 1/4 cups flour, 1 teaspoon baking powder, and 1/8 teaspoon salt.

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In a separate bowl, whisk together 1 cup of white sugar, vegetable oil, yogurt, and vanilla until very smooth. Add eggs and whisk until smooth.

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Add dry ingredients (flour mixture) into wet ingredients and mix until just combined.Image

Pour half of batter into the greased pan, top with half of apples, then pour the remaining half of the batter on top of the apples layer. Top with the remaining half of apples. Bake for about an hour or until a toothpick inserted into the center comes out clean.

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Dust with powdered sugar before serving (optional).

For my college roommate’s bridal shower, I made a vegan treat since she recently became vegan. It was hard finding a recipe for which I had all the ingredients at home, but then I found this one! It really did come out delicious, but be sure to keep it chilled until you eat it and thaw the frozen fruit before placing on the caramel filling. Very easy and delicious! Congratulations again Karen and Zach!

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Crust Ingredients

  • 2 cups walnuts
  • 2 cups raisins
Filling Ingredients 
  • 1/4 cup almond butter
  • 1/4 cup melted coconut oil
  • 1/4 cup maple syrup or 1/2 cup date paste
  • 1/2 teaspoon cinnamon
  • Water, if needed

Topping Ingredients

  • 3 cups frozen berries (or however much you want)
  • 1/2 cup goji berries

Crust Directions

Pulse the walnuts in your food processor until they become a rough flour. Add the raisins and process until it stick together, forming a rough dough. Press into a tart tin. Put in the fridge and let it set for about 2 hours (this is preferable but not absolutely necessary).

Filling Instructions
Blend all the ingredients until smooth. Spread gently into the bottom of your tart crust and then let it harden in the fridge for 30-60 minutes. Now top the tart off with all the berries, slice and serve!

Sweet recipe for a sweet birthday girl!

Ingredients

  • 1 cup (7 ounces or 200 grams) white sugar
  • 1 teaspoon (5 grams) baking powder
  • 2 3/4 cups plus 2 tablespoons (12 5/8 ounces or 359 grams) cups all-purpose flour (or you can measure 3 cups and remove 2 tablespoons flour)
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • 1/4 teaspoon (2 grams) salt
  • 1 cup (2 sticks or 8 ounces or 227 grams) cold unsalted butter
  • 1 large egg
  • 2 peaches, pitted and thinly sliced (between 1/8 and 1/4-inch thick)

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Directions

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Brown your butter: Melt butter in a small/medium saucepan over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty.

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Stir frequently, scraping up any bits from the bottom as you do. Keep your eyes on it; it burns very quickly after it browns and the very second that you turn around to do something else. Set it in the freezer until solid (about 30 minutes).

[Don’t have time for all this brown butter madness? Check the head notes to use regular softened butter instead.]

Preheat the oven to 375°F (190°C). Butter a 9×13 inch pan, or spray it with a nonstick spray. In a medium bowl, stir together sugar, baking powder, flour, salt and spices with a whisk.

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Use a pastry blender, fork or your fingertips, blend the solidified brown butter and egg into the flour mixture. It will be crumbly.

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Pat 3/4 of the crumbs into the bottom of the prepared pan, pressing firmly. Tile peach slices over crumb base in a single layer.

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Scatter remaining crumbs evenly over peaches and bake in preheated oven for 30 minutes, until top is slightly brown and you can see a little color around the edges. Cool completely in pan before cutting into squares.

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Keeping: I’ve kept mine in the fridge and they’ve held up great there since Monday. I imagine that these would freeze well, between layers of waxed paper, with the container sealed well in plastic wrap.

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