Soy-free | Nut-free | Mostly clean
It’s blueberry season in Florida! We went picking on Wednesday at a farm just 15 minutes up the road. We were there less than an hour and came home with 4 pounds of blueberries, 2 pounds of the season’s first peaches and nectarines, and a pint of blackberries for good measure. So much amazing local fruit!
So needless to say, there will be some blueberry recipes popping up in the near future.
I loooove blueberry muffins. They’ve always been my favorite, but usually they are so laden with butter and refined carbs that they can hardly be called breakfast. So I was so excited to find this recipe! I love the added protein from the Greek yogurt and whole-wheat flour. It still does have some refined sugar, but after much testing it’s really the only way to keep them both palatable and the right consistency.
Honey Greek Yogurt Blueberry Muffins
Original recipe here
- 3 cups whole-wheat pastry flour*
- 1/2 cup plus 3 Tbsp. brown sugar**
- 1 Tbsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- heaping 1/2 tsp. cinnamon
- 1 cup lowfat Greek yogurt
- 1/2 cup milk (any percentage but skim)
- 1 tsp. vanilla
- 2 large eggs, room temp
- 1/4 cup honey
- 1/2 cup mild-tasting olive oil (or melted coconut oil)
- 1 cup fresh blueberries, rinsed and dried well
- optional: cinnamon-sugar for sprinkling
*Whole-wheat pastry flour is more finely sifted than regular whole-wheat flour, so it more closely approximates all-purpose flour in texture. You can sub in up to a cup of regular whole-wheat flour, but more than that and your muffins will end up too dense.
**I did sub in coconut sugar for those extra 3 Tbsp. and it didn’t affect the taste.
- Preheat oven to 375 (400 if you’re using a silicone muffin tin) and line your tin(s) with about 18 paper liners.
- In a large bowl, whisk together dry ingredients.
- In a medium bowl, whisk together liquid ingredients until well blended.
- Using a rubber spatula, stir the wet ingredients into the dry until just incorporated.
- Fold in blueberries.
- Scoop 1/4 cupfuls into each well of the muffin tin. Optional: sprinkle each with a little cinnamon-sugar.
- Bake 18 minutes. (For a silicone pan, decrease oven temp to 375 after 9 minutes of baking.)
- Let cool a few minutes in the pan before transferring to wire rack to cool completely.
Friday night has become pancake night at our house. The girls love their pancakes, & it makes my meal planning easier knowing that pancakes will always be that night. But pancake night brings with it 2 challenges: 1) How not to get sick of the same recipe every week, & 2) How to make a carb-heavy meal hearty & healthy. So let’s just say you’ll probably be seeing lots more pancake recipes on here in the future… (If you haven’t seen my banana walnut pancakes yet, go there now. I’ll wait. You can thank me later.)
The base of these whole-wheat blueberry pancakes is remarkably similar to those banana walnut pancakes. It has me thinking that I could probably interchange fruit mix-ins with very little changing of the recipe! Once again, I’ve subbed some Greek yogurt into the original recipe for added protein, & flaxseed for fiber, omega-3s, & general awesomeness. If you still have blueberries in your grocery store, hurry & make these before you have to wait until January for the Chilean ones!
- 1 cup whole-wheat flour
- 2 Tbsp. flaxseed meal (pour into a 1-cup measuring cup, then add flour below)
- 1 cup (minus 2 Tbsp.) all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 cup sugar
- 1/2 tsp. salt
- 1 cup buttermilk (make by adding 1 Tbsp. white vinegar to a 4-cup measuring cup & filling with milk to the 1-cup line & waiting 5-10 minutes before adding remaining liquid ingredients)
- 2 eggs, beaten
- 3 Tbsp. butter, melted & cooled
- 1 cup Greek yogurt
- extra milk for thinning batter (about 1/4 cup)
- Whisk dry ingredients together in a medium bowl.
- Combine liquid ingredients in a large measuring cup, then pour into dry ingredients & stir gently until just combined (batter will be lumpy). Stir in milk to reach desired consistency.
- Heat a griddle on medium to medium-low heat, then spray with cooking spray. Ladle 1/4-cup portions of batter, then sprinkle several berries in each (extra points from your Munchkins for smiley faces). Let cook until bubbles form in the batter & edges are set, then flip & cook on the other side a few more minutes or until golden brown & done in the middle. Because the batter is relatively thick, a lower temperature for longer may be your best bet.
- Repeat with remaining batter & berries, spraying the griddle between every batch or two.
- Serve immediately as desired (with additional berries & some cream, or just with plain old maple syrup). Extra pancakes can be frozen & reheated in the toaster.
I don’t get to spend as much time as I’d like anymore perusing Serious Eats. Fortunately, they haven’t forgotten about me & still send me their weekly recipe newsletter. Today’s recipe is an easy version of one from said newsletter. If you feel like scraping vanilla beans & crushing your own graham cracker crumbs, find the recipe here. If you’re pressed for time like me, read on.
I think I underestimate how much I love pudding. It’s not something I ordinarily think to buy, but maybe it should be: it was the first thing I ate after my C-section (thank you, breech Mini-Munchkin). I ate it with every subsequent meal in the hospital. Hmmm… Pudding with every meal? I could go for that!
In the meantime, here’s pudding with dessert.
- 1 premade graham cracker crust
- 1 box (the big one, not the small one) vanilla instant pudding
- 2 cups cold skim milk
- 1 cup whipping cream
- 2 tablespoons powdered sugar
- 1/2 tsp. clear vanilla extract
- 1 pint blueberries, washed & dried
- Prepare the pudding as directed on the package, just with 2 cups milk instead of 3. Chill in the refrigerator.
- Whip the cream, sugar, & vanilla. Fold about 1/3 of it into prepared pudding.
- Spread half of the pudding mixture into the bottom of the crust.
- Carefully spread another 1/3 of the whipped cream over the pudding, then top with almost all of the blueberries.
- Spread remaining pudding to hide the blueberries, then top with remaining whipped cream & sprinkle remaining blueberries on top.
- Serve with a spoon; this will get messy!
This month my Secret Recipe Club assignment was Dancing Veggies, a (mostly) vegetarian blog with a few vegan recipes. Way to get me out of my comfort zone! As I scrolled down Amanda’s list of recipes, many caught my eye, like these pierogies & these super-tasty-looking zucchini fritters with homemade tzatziki sauce. But, as you know, I’ve been on a bit of a berry kick lately, so when I saw her Verry Berry Terrine, I knew that’s what I had to make!
Like Amanda, I had never heard of a terrine before, so I decided to do a Google Image search to see what dessert terrines looked like. Inspired by the many layered desserts I saw, I elected to do 3 layers instead of her 2: 1 with blueberries, 1 of just cream, & 1 with strawberries. Red, white, & blue! You could serve this for one of the many patriotic holidays we have coming up, or, since I seem to be the only food or craft blogger who didn’t make something for the Super Bowl, Patriots or Giants colors. This dessert looks fancy, but it was remarkably easy, & I already had everything I needed for it. I love it when that happens!
- 12 oz. Neufchatel cheese, softened
- 1/4 cup granulated sugar
- 1/2 Tbsp. vanilla extract
- 2 cups prepared whipped cream (or Cool Whip)
- 1 cup blueberries, rinsed & patted dry
- 1 cup diced strawberries
- 1 cup crushed graham crackers
- 2 Tbsp. butter, melted
- about 8 whole graham cracker sheets, quartered on the perforations
- Line a loaf pan with enough wax paper over the sides to cover the top as well.
- In your mixer bowl, cream together cream cheese & sugar. Mix in the vanilla, then remove from mixer & use spatula fold in the whipped cream until well combined.
- Split the mixture into 3 smaller bowls. Fold blueberries into the cream mixture in one of the bowls, & the strawberries into another.
- Combine the graham cracker crumbs with the melted butter (it can be in the same bowl you used for the cream cheese). Press the mixture into the bottom & halfway up the sides of the loaf pan.
- Very gently pour/spread the blueberry-cream mixture over the top of the graham cracker crumbs. Use your spatula to smooth it flat, then do the same with the cream, & lastly with the strawberries. Gently slide graham crackers down the sides of the pan, between the strawberry layer & the wax paper.
- Place remaining graham crackers on top to cover the strawberry layer. Fold the overhanging wax paper over the top. Use pie weights (or, in their absence, a Tupperware of frozen leftover spaghetti sauce works quite well) to keep it pressed down. Freeze several hours or overnight.
- Remove to refrigerator to thaw a few hours before serving (we took it out almost 4 hours beforehand & the fruit was still frozen). Remove wax paper, then invert from pan onto a serving plate. Then cut into slices with a sharp knife. It’ll keep for several days in the fridge, but will get quite soft once it’s fully thawed, so it’s best to eat it within 24 hours of pulling it out of the freezer.
Thanks, Amanda! This was delicious!
The Primaries are tomorrow here in Florida. The race has been hot, to say the least, with almost every single evening commercial break being completely taken up with campaign attack ads. Having already done my civic duty — it’s really easy to vote early here — I thought I’d commemorate the craziness with a little patriotism.
(You don’t need to explain the irony to me of using a French-named dessert… Maybe you could use this for Bastille Day this summer.)
I saw this easy Napoleon recipe on TidyMom a week ago & knew I needed to make it. I love that the thick pudding/whipped cream mixture is essentially a quick pastry cream! Her version uses raspberries & bananas, which sounded good, but strawberries & blueberries are in season here, & I have to tell you, they’re the best I’ve ever tasted. Living in the same county as the top growers for Florida strawberries, we’re getting Farmer’s Market quality in the grocery store! It’s unbelievable. So I thought I’d complement those berries with chocolate & cinnamon instead of TidyMom’s caramel & brown sugar.
That’s the great thing about this: you can do it however you want! I actually was going to do bananas too, but a certain husband ate the last one. Honestly, though, I don’t think we missed them!
One quick note: in the future, I think I’ll use puff pastry instead of crescent dough for a flakier, more authentic texture.
- 1 (8 oz.) can refrigerated crescent rolls (or use puff pastry)
- cinnamon sugar
- 1 cup cold skim milk
- 1 box (4-serving size) French vanilla (regular vanilla works fine too) instant pudding & pie filling mix
- 1 cup prepared whipped cream*
- thinly sliced fruit of choice (bananas, strawberries, raspberries, whole blueberries)
- 1/3 cup chocolate chips
- vegetable oil
*I made mine with very little powdered sugar so that it wouldn’t be overwhelmingly sweet. You could also use Cool Whip.
- Preheat your oven to 375. Cover a baking sheet with parchment.
- Unroll your crescents into 4 rectangles. Pinch shut the seams that turn them into triangles. Use a pizza cutter or very sharp knife to cut each rectangle into 4 smaller rectangles, approx. 4″x2″. Place on prepared baking sheet & sprinkle each with cinnamon sugar.
- Bake 8-10 minutes or until golden & beginning to puff. Allow to cool at least 15 minutes.
- Meanwhile, whisk together milk & pudding mix until smooth & beginning to thicken, then refrigerate 30 minutes, until set.
- Fold in whipped cream. If you’re serving this later, cover with plastic wrap & refrigerate until ready to serve. If you’re serving immediately, continue.
- Microwave chocolate chips in a small bowl until melted. Stir in enough oil to thin the chocolate to where it is “drizzle-able” (pretend that’s a word).
- Construct Napoleons as follows: one crescent rectangle, dollop of pudding mixture, sliced fruit, another crescent rectangle, another dollop, more fruit, & one last crescent rectangle. Drizzle with chocolate. For small children, just dollop some pudding in a bowl, place a crescent rectangle in the pudding, & top with fruit & chocolate drizzle.
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