Thursday, May 27, 2010

Blueberry Lemon Coffee Cake

I always try to keep a bag of blueberries in my freezer, they are perfect for making muffins, quick breads and even coffee cake. I made this for a weekend breakfast and it was super easy and yummy. Little Foodie loved the crunchy topping! Enjoy!!

1 1/2 cups whole wheat flour
1 1/2 teaspoons double-acting baking powder
1 cup vanilla yogurt or sour cream
1 teaspoon baking soda
1 stick (1/2 cup) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
Zest and juice of one lemon
1 1/2 cups fresh or frozen blue berries

1/4 cup (1/2 a stick) butter melted
1/2 cup all-purpose flour
1/4 cup sugar

Butter a 9X13 pan. Preheat oven to 350. In a bowl whisk together the flour, the baking powder, and a pinch of salt and in another bowl stir together the sour cream and the baking soda.

In a large bowl cream together the butter and 1 cup of the granulated sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla and lemon zest. Stir in the flour mixture alternately with the sour cream mixture and stir the batter until it is combined well.

Pour the batter into a buttered 9 X 13 cake pan. Sprinkle blackberries evenly on top.

In a small bowl stir together melted butter, flour and sugar until it is sort of dough like and stuck together. Crumble topping mixture all over cake .

Bake the cake in the middle of a preheated 350°F. oven for 35 to 45 minutes, or until a tester comes out clean. Transfer it to a rack, and let it cool. Serve warm or room temperature

Wednesday, May 26, 2010

Lemon Sugar Cookies

This is another great lemon recipe!! I promised Little Foodie and my husband I would make them a sweet treat while they were at school/work. I have been making a lot of chocolate goodies lately so I thought they might enjoy something different and I was right they LOVED these cookies!! They have a nice little crunch on the outside and the middle is soft and chewy. Enjoy!!

  • 2 1/2 cups all purpose flour
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 1 cup butter, room temperature
  • 1 1/2 cups sugar
  • Zest from 2 lemons
  • 2 large eggs
  • Juice from 2 lemons
  • 2-3 tbsp sugar, for rolling

Preheat oven to 375F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream together butter, sugar, lemon juice and lemon zest until mixture is light and fluffy. Beat in eggs, one at a time. Gradually mix in the flour at low speed, making sure to incorporate all of the flour and scraping down the sides of the bowl as necessary. Place remaining 2-3 tbsp sugar in a small bowl
Shape 1-inch balls of dough, roll in the sugar and place on prepared baking sheet.
Bake for 9-11 minutes, until set. Edges should be slightly firm.
Cool cookies on the pan for a minute, then transfer to a wire rack to cool completely.
Store in an airtight container.

Makes about 4 dozen

Tuesday, May 25, 2010

Egg Free Banana Bread

I don't normally look for egg free recipes, but I only had one egg left and my grocery shopping spree will not happen until this weekend. I had 3 very mushy bananas that were in need of some help. The bread didn't turn out as dark as it would when you add eggs but it is super moist and smells delicious! I am sure Little Foodie will be enjoying a piece as soon as she gets home from school. I adapted this recipe from one found on Enjoy!

  • 2/3 cup sugar
  • 1/3 cup margarine or butter
  • 2 cups all-purpose flour or whole wheat flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/3 cup of vanilla or banana yogurt (we love stoneyfields banilla yogurt)
  • 3-4 mashed ripe bananas

In a large bowl, cream sugar and butter. Next add the yogurt and bananas. Combine flour, baking powder and baking soda; add to creamed mixture. Spoon into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 40-45 minutes or until bread tests done with a toothpick. Cool in pan for 10 minutes before removing to a wire rack.

Monday, May 24, 2010

Meyer Lemon Sorbet

I love Meyer Lemons they are a nice mix of lemon and orange flavors. I have this weird obsession with purchasing them each time I go to the Whole Foods and then for the next two weeks I look for different ways to use them. Today they were looking a little wrinkly and sad so I needed to figure out how to use 4 lemons fast. I also have a weird obsession with not going to the grocery store to purchase special ingredients in between my regular bi-weekly grocery shopping sprees which means I only make recipes using the ingredients I have on hand. My first thought was to make a lemon ice cream but I had no cream so I went with a lemon sorbet. It tastes like frozen lemon-aid and makes me dream about summer vacation by the pool. Enjoy!

1 cup sugar
1 cup water
1 cup freshly squeezed juice from meyer lemons (about 3-4 lemons)
2 teaspoons fine lemon zest

1 In a small saucepan on medium high heat, make a simple syrup by heating sugar and water until the sugar has completely dissolved. Remove from heat and let cool. Mix in the lemon juice and zest. Chill, either in the refrigerator, or by placing in a metal bowl over an ice bath.

2 Once the mixture has thoroughly chilled, freeze in your ice cream maker according to the manufacturer's instructions. If you don't have an ice cream maker, you can pour the mixture into a shallow pan and freeze in your freezer until semi-solid. Then take a fork and fluff it up, returning it the the freezer to freeze firm. Then put in a food-processor or blender to process until smooth.

Place sorbet in an airtight container and freeze until ready to serve.

3 Scoop out preferably with a melon-baller. Garnish with mint. Makes 2 1/2 cups.