Blueberry Clafoutis

One mixing bowl desserts and cakes... you gotta love that, right!?  I came across a recipe via a Facebook ad thrown at my face that sounded sort of souffle-ish, sort of custard-ish, sort of cheesecake-ish... and I thought it sounded pretty good, but would be better with a few adjustments.  Lo and behold, it came out great first time around!  What I didn't know is that there is a name for these sort of dishes - the French call it clafoutis.  This is my version with blueberries... not super sweet, which is the kind of desserts we prefer.  You could most certainly sprinkle the top with powdered sugar or cinnamon-sugar if you wanted.

Had a cover of a Depeche Mode song come on the speakers while I was typing this recipe out and I was like, "Who is this?!  I like this!"  Turns out, it was No Use For A Name doing "Enjoy the Silence".  Give it a go!  -jen

 

BLUEBERRY CLAFOUTIS
Prep Time: 10 minute
Cook Time: 50-55 (with an additional 30 to rest)
Difficulty:  Easy
Serves: 6-8

• 3 eggs
• 1/2 cup sugar
• 6 tablespoons melted butter
• 1 cup ricotta cheese
• 1 cup plain Greek yogurt 
• 1/2 teaspoon vanilla extract
• 3/4 cup flour
• 1/2 teaspoon salt
• 1+1/2 teaspoons baking powder
• 1+1/2 cups fresh blueberries

Preheat oven to 350 degrees F.  Grease a 9" round cake pan with non-stick cooking spray - bottom and up sides.

Using an electric mixer, beat eggs and sugar together until smooth.  Add melted butter, ricotta, yogurt and vanilla, mixing until smooth.  Add flour, salt and baking powder  - mix until combined.

Pour batter into prepared cake pan.  Sprinkle blueberries over the top.  Bake at 350F for 50-55 minutes.  Edges should turn golden brown and tester inserted in center should come out clean.  Cool in pan on baking rack for 30 minutes.  Serve room temp or chilled.

Strawberry Cheesecake Banana Bread

 

Oh, you read that right... Strawberry.  Cheesecake.  Banana.  Bread. 

Born from the need to use up very ripe fruit before it went to waste!  Truthfully, I was hoping the cheesecake would swirl into the bread more, but I think the cheesecake layer is just too runny for swirling into such a thick batter!  No matter!  It was just a delicious layer of strawberry cheesecake atop my banana bread!  I'm wondering if muffins would be a better form of this recipe?  To be tried next time!  In the meantime, I made it this way, I know it works, and I know it was bomb!

This band keeps popping into my punk stations on Pandora and when they come on, I'm always like, "Oh yeah, I like this song, who was this again?"  So I think it's time I buy an album or two!  The Loved Ones - Pretty Good Year.  -jen

STRAWBERRY CHEESECAKE BANANA BREAD
Prep Time: 15-20 minutes
Cook Time: 75-85 minutes
Resting Time: 30 minutes
Difficulty: Easy
Makes: 2 loaves

Strawberry Cheesecake Batter 

• 1 cup sliced strawberries
• 2 tablespoons granulated sugar (use 3tbsp if you like it on the sweeter side)
• 16-ounces cream cheese, room temp (2 bricks)
• 3 eggs
• 1 tablespoon vanilla

Banana Bread Batter

• 3 cups flour
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups of ripe, mashed bananas (about 5 medium-sized)
• 2 eggs, slightly whisked
• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 1/2 cup coconut oil (or vegetable oil)

Preheat oven to 350 F.  Grease two loaf pans (9" or 10") with nonstick cooking spray or butter and set aside.

Place sliced strawberries in a bowl and sprinkle with 2 tablespoons of sugar, set aside.  In a large bowl combine flour, baking powder, baking soda and salt; make a well in the center.  In a medium bowl combine mashed bananas, 2 eggs, 3/4 cup granulated sugar, brown sugar and coconut oil, mix well.   Pour the wet ingredients into the well you made in the dry ingredients and mix by hand, just until all of the flour is incorporated.

Using a stand mixer or electric mixer, whip softened cream cheese.  While the mixer is running add the 3 eggs and vanilla and mix until completely blended.  Then add the strawberries and all of their syrup and mix until just combined and most of the strawberries have broken up.  (It will look like Strawberry Quik!)

The left pan is swirled, right is about to be swirled.

Set aside 1 cup of the banana bread batter and pour the remaining mix into the loaf pans, half into each.  Smooth it out until even.  (If you have extra strawberries, I think I'd add a bunch to the top of the banana batter before this next step!)  Then pour the strawberry cheesecake mix on top of that.  Take the set aside cup of batter and spoon 1/2 down the center of each loaf.  Take a butter knife and just zig zag across the whole loaf pan once, from top to bottom.  (It doesn't swirl well, but I think it gives the cheesecake batter something to "hold on to".)  Bake for 75 minutes and use a butter knife to check for doneness - stick the butter knife straight down the center of one of the loaves (the largest one if yours are uneven), then pull it out.  If it comes out clean, your loaves are done.  If you're using 9" loaf pans, you may need 10 more minutes or so - just keep checking with a clean butter knife.

Allow to cool at least 30 minutes in the loaf pans - the cheesecake portion will need to "set".  Then remove from pans, slice and serve!  (Since this has a top layer of cheesecake, I store leftovers in the refrigerator.)

Basil Hollandaise Sauce

Justin and I aren't really breakfast eaters, but sometimes one of us will crave it, and then we'll go out somewhere and over pay for eggs and toast and poor service.  This morning, I really wanted breakfast, and we almost went out for it, but in the end, I was like, "Screw that!  I'll make us some eggs Benedict!"  Topped 'em with Asiago cheese.

I've heard trained chefs scoff at hollandaise made in the blender... but we've done it the traditional way plenty of times, and we both agree that in the blender is just as tasty and super easy.  My Benedicts were definitely not traditional.  I used some pastrami that we had and decided that I wanted to use up the egg whites, so I scrambled them with a few whole eggs and basil (instead of the traditional poached eggs).  So I decided to go with some basil hollandaise too, and it was great!

No idea why I was singing this in the kitchen this morning while making these, but I had a broken record in my head with this lyric, "...it's already better than last time I ruined another girl's life..."  Lagwagon's "Dinner And A Movie".  -jen

BLENDER BASIL HOLLANDAISE SAUCE
Time: 3 minutes
Difficulty:  Easy
Makes: about 3/4 cup

• 1 stick butter (8 tablespoons)
• 4 large egg yolks
• zest of 1 lemon
• juice of 1 lemon (about 3 tablespoons
• 1 small garlic clove (about 1/8 teaspoon)
• dash of Sriracha 
• 3-4 large basil leaves 
• salt and pepper to taste

In a microwave safe container that you can pour easily out of (I use my glass measuring cup because it has a pour spout), melt butter for 30 seconds, then 15 additional seconds at a time as needed, until entirely melted.

In a blender combine egg yolks, lemon zest and juice, garlic and Sriracha.  Roughly tear up basil leaves and add them.  Begin blending on lowest speed.  While blending, slowly drizzle in melted butter then blend for 5 seconds more.  Taste and add salt and pepper to taste.  (If you use salted butter, you may not need to add additional salt.)

Tip:  Wondering what to do with those egg whites?  I add 2 whole eggs to them and scramble it up with some more torn up basil, which makes enough for 2-4 folks (depending on how much you can eat at breakfast, I guess!  It makes enough to top 4 English muffin halves.)

Pastrami and basil scrambled eggs with basil hollandaise sauce on English muffins topped with Asiago cheese.

Southern Style Buttermilk Biscuits

When I moved to Northern California ten years ago, I noticed the biscuits here were different than what I'd grown up with in the midwest (which were southern style biscuits).  Here in NorCal, they make what I think of as "lumberjack" biscuits - they're dense and heavy, a little crumbly like cake.  Biscuits and gravy used to be one of my favourite things to order for breakfast, but I had to quit ordering it out here because I just couldn't dig on the cakey biscuits.

So... like everything else I'm dissatisfied with, I decided to make my own.  It took a couple of tries... but these are the perfect biscuit!  Better than most I've had in the midwest or south (someone's southern grandma is going to skin my hide for saying that).  Fluffy, flaky, buttery layers.  They're awesome.  Justin's been making them on a pretty regular basis... they're not difficult and they don't take much time at all.  The last couple of nights, we've been eating them as maple-sausage egg sandwiches, topped with our neighbour's homemade apple-jalepeño jelly.  (The neighbour guy gave us a bunch of canned jellies and jams when I took him and his dad some coconut-banana marshmallow squares!  Awesome neighbour bartering!)

I asked Justin what song we should use for this recipe... he said some Op Ivy sounded good to him.  I love "Unity", but I can't hear it without thinking of Dave Chappelle and the Charlie Murphy's True Hollywood Stories with Rick James.... "UNITYYY!"  -jen

SOUTHERN STYLE BUTTERMILK BISCUITS

Time:  about 30 minutes
Difficulty:  Medium
Makes:  9 large biscuits

• 2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper (optional - we like them a little peppery)
• 8 tablespoons (1 stick) butter, cubed and cold + 2 tablespoons
• 1 cup buttermilk (or whole milk)

Preheat oven to 450 degrees F.

In a large bowl, whisk together flour, baking powder, baking soda, salt and black pepper.  Cut butter into flour until pea-size (you can use a dough cutter or just work it in with your fingers, but you don't want to handle the butter too much so that it softens).  Make a well in the middle of the flour mixture and add milk.  Stir or mix with your hands just until the dough comes together.  Turn dough out onto a lightly floured surface.  Dust the top of the dough.  Fold dough over onto itself 3-5 times - this is what creates flaky layers.  Press out into 3/4"-1" square.  Cut evenly into 9 pieces.  Place biscuits onto an ungreased baking sheet.  Melt 2 tablespoons of butter and brush over the tops.  Bake at 450 degrees F for 12-17 minutes, until biscuits are golden brown and done in the center.

Buttermilk Biscuit Chicken Pot Pies

 

 

Oatmeal Raisin Cake with Sparkling Cider Glaze

Cake isn't made very often in our house, but I'd been craving cake the last few days.  It came to a head while we were both being lazy at home and I decided I only had the energy to make one recipe - it was either cake or focaccia.  Cake won out.

I didn't know what kind of cake I wanted to make though.  I was in pajamas and didn't feel like getting dressed to go to the store for any ingredients.  I knew we had the basics for cake, but wasn't sure what else we had to do something "different".  Browsing through our 11th Edition Better Homes and Gardens cookbook (the one cook book everyone should have), I found a recipe for an oatmeal cake.  Never heard of an oatmeal cake before!

I made a few personal preference adjustments to the recipe and it came out great!  I initially wasn't going to make a frosting or a glaze for the cake - Justin and I generally don't care for either.  But I decided this needed just a little something, looked in the fridge, had some Martinelli's Sparkling Apple Cider and thought that would work just fine with cinnamon, raisin and oatmeal.  Admittedly, I didn't use all of the glaze... but I think most people seem to like their sweets, sweet. 

Cake was real moist.  Tastes like oatmeal!  Reminds me a little of a coffee cake.  This recipe is definitely a keeper for us.

I got a little ska action for this recipe.  Reel Big Fish, "Everyone Else Is An Asshole".  -jen

 OATMEAL RAISIN CAKE
Prep Time: 20 minutes
Cook Time: 45-50 minutes
Serves:  12

• 1-1/4 cups boiling water
• 1 cup old fashioned oats
• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 stick (1/2 cup) butter, softened
• 3/4 cup dark brown sugar, packed
• 1/2 cup granulated sugar
• 2 teaspoons vanilla 
• 2 eggs, room temp
• 1 cup raisins

In a small bowl, pour boiling water over oats and let sit for 20 minutes. 

Meanwhile, preheat the oven to 350 degrees F. 

In a large bowl, combine flour, baking powder, cinnamon, nutmeg, baking soda and salt. 

In a large mixing bowl, beat butter with an electric mixer or stand mixer on high for 30 seconds.  Add sugars and vanilla and beat until combined.  Add eggs, one at a time, beating after each.

Alternately add dry mixture and oatmeal, beating on low after each addition, just until combined.  Stir in raisins and pour into prepared pan.  Bake at 350 degrees for 45-50 minutes, or until a knife inserted in the center comes out clean.

Cool cake in pan on a wire rack for 20 minutes.  Remove sides from pan and cool an additional hour.  Drizzle with Apple Cider Glaze (see recipe below) and serve.  (Glaze will harden as it cools.)

SPARKLING CIDER GLAZE

• 1-1/2 cups confectioners sugar
• 3 tablespoons sparkling apple cider
• 1/4 teaspoon ground cinnamon
• zest of 1/2 a lemon

Whisk together all ingredients and drizzle over cooled cake.

Mixed Berry Syrup

Over the last few years I've weened myself off of soda all together - can't drink it anymore.  But I still get the craving for something bubbly.  I usually end up making myself a Martinelli's spritzer, using 1 part Martinelli's sparkling cider to about 3 parts sparkling lemon water, and then a wedge of lemon.  I'd been wondering about making my own fruit syrups and then making Italian soda with them.  So today, I took some frozen mixed berries we had and went to town.  Really like the way it tastes!  And this syrup would be awesome on french toast, waffles, cream cheese and bagels, English muffins....

I chose The Briggs' "This Is L.A." for no particular reason other than... I like it and we haven't used The Briggs yet.  -jen

MIXED BERRY SYRUP
Time:  20 minutes
Difficulty:  Easy
Makes:  3/4 cup

• 2 cups frozen mixed berries
• zest of 1 lemon
• 1/4 sugar
• 1/2 cup water

Combine all ingredients in a small sauce pan over a medium-high heat, bring to a boil.  Lower heat and keep at a slow simmer, stirring intermittently, for 15-20 minutes, until sauce has thickened and berries have fallen apart.  Strain syrup thoroughly.  Use to flavour drinks or serve on pancakes, waffles, ice cream, etc.

1-2 tbsp mixed berry syrup topped with sparkling lemon water