Blueberry Lavender Coffeecake with Lemon Thyme Crumble

I love nearly everything that involves a combination of Lemon, Blueberry and Lavender. I had some blueberries from my local produce stand hanging out on the counter in desperate need of being used, so I first thought of scones. I wanted to include some lemon and lavender because duh! and I wasn't finding just the right recipe. I did find one for a lemon blueberry coffee cake and thought that to be just fine! I modified the original a bit because I only had about a cup of berries. I also didn't have any plain or vanilla yogurt in the house. There was also a glaze that I didn't need, but I can see where it would be tasty for people who enjoy things a bit sweeter. I will include my recipe here and link the original below.

Crumble Topping:
1/4 cup granulated sugar
1/2 cup all purpose flour
1 1/2 Tbsp lemon zest
1/2 tsp Thyme
3 Tbsp butter, softened
pinch of salt

Cake:
1/4 cup butter, softened
1/2 cup granulated sugar
1 egg
1/2 cup sour cream *See Notes
1/2 tsp vanilla extract
2 Tbsp lemon juice
1 Tbsp food grade lavender buds
1 cup all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup fresh or frozen blueberries, thawed and well drained

Instructions:
Preheat oven to 350 degrees F.

Grease a 9" cast iron skillet or cake pan (round or square doesn't matter)

Make lemon thyme crumble by combining sugar, flour and salt in a medium bowl. Add in lemon zest and thyme and stir to combine.

Add in butter and using a pastry blender, work the mixture until it resembles small pebbles. Set aside.

For the cake:

Combine the lemon juice and lavender buds in a small bowl (or measuring cup) and let that sit while you prepare the rest of the cake.

Mix together butter and sugar until light and fluffy.

Add in eggs, one at a time. Scrape down bowl.

Add in sour cream, lemon juice, lavender buds and vanilla.

Add in flour (minus a tablespoon), baking powder, baking soda and salt.

Mix to combine, do not over beat.

Sprinkle blueberries with remaining 1 Tablespoon flour and stir to coat the berries.

Gently fold berries into the batter.

Pour batter into prepared pan and spread evenly.

For the crumble to get those bigger tender bites I squeeze a bit of the mixture in my hands, and then set it on top of the cake. I poke it just a bit to break the large clump and spread it out. I continue to do this until the cake is covered.

Bake for 30-35 minutes.

Insert a toothpick to see if cake is done, should come out clean.

Remove from oven and allow to cool on a rack.


Notes:
*Sour Cream: Plain, vanilla or lemon or honey blended greek yogurt will all work really well in this cake, it really just depends on your preference.

*This recipe doubles very easily. I needed only one medium lemon for the given recipe.

Source: http://www.thirtyhandmadedays.com/lemon-blueberry-streusel-coffee-cake/

Salmon Chowder

So I HATE clam chowder.  I've never met one I liked.  I've tried A LOT of them.  Just something about it I'm not a fan of.  The idea of a yummy fish chowder though had me intrigued.

I hate to waste stuff, so, when I cook meat and there are bones or "leftover" pieces, I make broth.  My iddy biddy freezer is full of quart sized yogurt containers and take out soup containers of chicken, pork and seafood broth.  It's handy because I know what's in it, I control the seasoning, and I also know how long it's been sitting around and the standards it's made with.  I'm not a holier than thou for carton stock, I get it when I don't have my own... I just prefer my version.

I've had a salmon filet also hanging out in the freezer because I wasn't quite sure what to do with it.  I knew once I took it out I'd have to use it same day, so I've been hesitant without a plan of action.  I pulled it out this morning and stuck it in the fridge thinking in the end I'd just throw it on my grill pan and put it over a pretty salad.

Today was cold.  Not just cold, it was cold, and wet, rainy, and windy and frigid.  I got home not being able to feel my fingers and just wanted tomato soup and grilled cheese... well no bread and no tomato soup, so that was out.  I ran through my head though, that I could make a potato soup, then there was the issue of the fish that either had to be cooked or tossed... so then Chowder entered my head.  I think there was an earworm dropped in sometime this week (maybe on Top Chef) about a fish chowder, so I decided that's what I was going to do.

So here's what I came up... This is so not exact at all, and may not be the best version, but it was sure yummy!

Ingredients:
6 Slices Bacon (chopped, fried, and drained on paper towel)
2 Small or 1 large Red Onion (diced)
2 Carrots (diced)
2 Stalks of Celery (split in half and sliced)
5 Small Red Potatoes (diced)
2 Cloves Garlic (minced)
15 oz can Fire Roasted Diced Tomatoes (drained)
2 quarts Seafood, Chicken or Veggie Stock
1 Sheet Toasted Nori (cut into fine ribbons)
1 teaspoon Tarragon
1 teaspoon Dill
2 teaspoons Sea Salt
1/2 teaspoon Cracked Black Pepper
1 lb Salmon (you can usually find 1/2 lb filets) skin removed, cut into small cubes
1/2 cup Milk
4 oz Cream Cheese (cut into small pieces)

Instructions:

Sautee bacon in a heavy cast iron or stainless dutch oven, use a slotted spoon to removed cooked bacon, and drain on paper towel. Turn heat down to medium low and add onions, celery and garlic to the rendered bacon fat. Cook until onions are a bit translucent. Once those are cooked add in Carrots, Potatoes, and Tomatoes.  Toss with the cooked veggies. Add in stock, top with a lid and cook until carrots and potatoes are tender.

Once veggies are tender, the stock should have reduced a bit. Add in milk and stir to combine. Add in reserved bacon, salmon cubes, nori, tarragon, dill, salt and pepper. Stir to combine. Raise heat till chowder starts to bubble and fish starts to turn opaque. Stir in the cream cheese until it is incorporated. Cook until fish is fully opaque.

Your chowder may need a little more milk, or to cook longer and reduce a bit more depending on the texture you want.  I like mine on the thicker side, so I cooked it about 5-10 minutes after adding the cream cheese.

>pics to come when I clean the kitchen up<

(Vegan) Peanut Butter-Chocolate Chip Banana Bread

This can be made standard or vegan or dairy free... my modifications are noted by the bold italics.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 medium ripe mashed bananas
• 1/2 cup creamy peanut butter
• 3 tablespoons unsalted butter, melted   
• (3 tablespoons non-dairy margarine, I used Nucoa brand)
• 1/2 cup granulated sugar
• 1/2 cup firmly packed light brown sugar
• 2 large eggs 
• (I used the equivalent to this in egg substitute)
• 1 1/2 teaspoons vanilla extract
• 1/2 cup milk 
• (I used Blue Diamond Vanilla almond milk)
• 1 cup chocolate chips 
• (check ingredients, most store brands are made with soy and are vegan)
• 1/2 cup chopped unsalted  
• (mine were salted so I rinsed them off in a strainer and patted them dry)
• 1 1/2 teaspoons turbinado sugar, optional

Preheat oven to 350 degrees F. Oil and flour a 9 inch loaf pan.

In a medium sized mixing bowl, sift together flour, baking powder, baking soda and salt.

In a large mixing bowl, using a mixer on medium speed, beat together banana, peanut butter, 2 tablespoons margarine, granulated sugar and brown sugar until creamy, about 2 minutes; stir in eggs (replacer) and vanilla extract until combined. Reduce mixer speed to low and beat in milk and flour mixture until just combined; stir in chocolate chips and peanuts.

Pour batter into prepared pan; bake for 50 minutes. Remove pan from oven, melt additional tablespoon butter, brush evenly over the top, and top with turbinado sugar. Continue to bake an additional 5 minutes or until golden brown.

Cool completely before removing from the pan and slicing ... or take it out immediately and force it upon others like I did.

Modified from original source:
http://www.sugarplumblog.net/2009/05/peanut-butter-chocolate-chip-banana.html

Layered Mocha Chocolate Chip Cookie Dough Brownies

Ingredients:

For Brownies:

1/2 cup all-purpose flour
1 tablespoon dark or Dutch-processed cocoa powder
2 tablespoons espresso powder or strong brewed coffee

1/2 teaspoon salt
3 1/2 ounces (1 bar) dark or semisweet chocolate, chopped
1/3 cup unsalted butter, cut into cubes
2/3 cup light brown sugar, packed
2 large eggs, lightly beaten
1 teaspoon vanilla

For Cookie Dough:

1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup light brown sugar, packed
2 tablespoons milk or cream
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup mini semisweet chocolate chips

For Chocolate Glaze:

3 1/2 ounces (1 bar) dark or semisweet chocolate, chopped
3 tablespoons unsalted butter, cut into cubes

1 tablespoon espresso powder (cooled strong coffee)

Directions:

Preheat oven to 350 degrees F. Line the bottom and sides of an 8-by-8-inch pan with parchment paper, leaving a slight overhang on two sides.

To make the brownies, sift together flour, cocoa powder, espresso powder (coffee) and salt in a small bowl and set aside. Melt chocolate and butter in a double boiler or a bowl set over a saucepan of gently simmering water. Stir until smooth, then remove from heat. Add brown sugar and whisk until sugar is dissolved and mixture has cooled slightly. Whisk in eggs and vanilla. Using a large rubber spatula, fold flour mixture into chocolate mixture until just incorporated. Pour into prepared pan. Bake 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. Transfer pan to a wire rack to cool completely.

For the cookie dough, in a large mixing bowl beat together butter and sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Mix in milk and vanilla. Add flour and salt and stir until incorporated. Stir in chocolate chips. Gently spread dough onto cooled brownies, smoothing the top into an even layer. Refrigerate while you prepare the glaze.

For the glaze, gently melt chocolate, espresso powder (coffee) and butter together in a double boiler or a small saucepan set over low heat. Stir until smooth. Pour over cookie dough, carefully spreading into a thin, even layer. Return pan to refrigerator and chill until set, about 30 minutes.

To remove brownies from pan, grasp the edges of the parchment paper and lift out the entire block. Place on a cutting board and use a large sharp knife to cut into 2-inch squares.

Refrigerated in an airtight container, brownies will keep for up to 3 days.

Slightly modified from source:
http://www.cookingchanneltv.com/recipes/chocolate-chip-cookie-dough-brownies-recipe/index.html

Vegetarian Italian Wedding Soup & Biscuits

So the rain has finally returned to Seattle.  It’s cold, and wet and gorgeous.  There is this image problem with the Pacific Northwest (Seattle in particular) that it rains all the time, but it really hasn't been anything but sunny since May.  While I love the gorgeous days, the lack of jackets and any footwear I wanted, the grass was turning brown, the crops were not as abundant and succulent, and the air was stale and itchy.  

I just got back from a weekend away, where I was the camp chef for 150 girl scouts from age 5 to 18 and adults.  I was able to share the experience with my best friend whom I recruited to scouts when we were in middle school.  It was great to reminisce, to work hard, to see some many happy faces and full tummies (can we have 5th's of bread?).  I got my official camp name (how have I gone 29 years without one?) "Ladle" ... YEA!!!

One of the meals was a Chicken Noodle soup which was absolutely perfect with grilled cheese.  I came home and decided I wanted soup and biscuits.  While I hadn't really grocery shopped since I was going out of town I had to make due with what was in the fridge.

Vegetarian Italian Wedding Soup

1 quart low-sodium Veggie Broth (chicken broth if you're not going veggie)

2 quarts of water

1 bunch Purple Kale (or any other variety that you can find, leaves stripped from stems)

1 can white beans (sub Israeli couscous or large pearl pasta if using meat)

1 14oz Chub of Gimme Lean Veggie Sausage (you can also use bulk pork or turkey sausage if you want meat)

2 clove garlic (grated)

Kosher or Sea Salt (2 teaspoons)

Pepper (1 teaspoon)

Sage (1 teaspoon)

Thyme (1 teaspoon)

Chili Flakes (1/2 teaspoon)

Olive Oil (2-3 tablespoons, less if using pork sausage)

Heat oil over medium heat to just below the smoking point (you should see little ripples) in a stock pot.
 

Add garlic and sausage broken up into small pieces (iddy biddy meat ball size like you'd find on pizza).
 

Saute together until sausage is cooked through and browned (its okay if it sticks, the little bits stuck on are great for flavor).
 

Add the broth and water to the pan.
 

Heat until boiling and reduce to a high simmer.
 

Spice to your tastes and based on the sausage you used.  I added the approx measurements above.
 

Add kale and white beans to broth until kale is cooked through.
 

Taste the broth and check the spices and make sure it doesn't need anything else and you're done! 

*I garnished it with a few shreds of asiago to tie in the biscuits.

Garlic, Asiago, and Thyme Biscuits 

2 1/2 cups Bisquick baking mix

3/4 cup cold whole milk

4 tablespoons cold butter (1/2 stick)

1/4 teaspoon garlic powder

1/2 cup grated asiago

Bush on Top:

2 tablespoons butter, melted

1/4 teaspoon dried thyme

1/2 teaspoon garlic powder

pinch salt 

Preheat your oven to 400 degrees. 

Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.

Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop (I made iddy biddy ones using an 1/8 cup measuring cup on a parchment lined baking sheet).

Melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried thyme. 

Bake for 12-14 minutes until they just start to turn golden, then take them out and brush them with the butter mixture. Bake an additional 3-5 minutes depending on your oven.

** Since I don't really keep Bisquick in my house, I found a recipe for a substitute so you don't have to go out and buy any** 


Bisquick from scratch

3 cups all-purpose flour, sifted
1 1/2 tablespoons baking powder
1/2 tablespoon salt
1/4 cup cold unsalted butter

Measure the sifted flour, baking powder and salt into a large bowl. 

Use a wire whisk to blend thoroughly.

Cut in cold butter using a pastry cutter (or your hands) until thoroughly incorporated. 

Store refrigerated in an airtight container for up to 4 months.

(Makes Approx 3 cups)

Zucchini Fritters with Poached Eggs and Tomato Salad

Every Tuesday there is a mini farmer's market at city hall for all the officey folks who want pretty flowers and amazing produce.

A co-worker of mine brought me back a bouquet and $10 in vouchers in honor of my birthday.  I came back with two pints of heirloom golden cherry tomatoes, a bunch of parsley, a bunch of basil, three zucchini and a quart of strawberries.

The zucchini are a bit large to use as a traditional vegetable, but grated works marvelously!  For breakfast I though some zucchini fritters, topped with poached eggs would be super yummy.  I have never made either of these before.  I used Martha Stewart's recipe (below) for the Fritters, and followed the method I watched my Dad use for years and years and years to poach eggs with some minor changes.

I thought the plate looked a little plain and had the tomato salad already made and marinating in the fridge for a dinner application (next entry).  I rounded out the meal with a dark chocolate cappuccino and a berry banana yogurt smoothie.

**

Poached Eggs

2 Eggs

1 tablespoon Vinegar

1 teaspoon Kosher Salt

Pepper

-Nonstick pan with sides

-Slotted Spoon

-Water

 Fill the pan with 2 inches of water.
Add the vinegar and salt to the water
 Heat the water till just a simmer over medium heat

--The next part can be done a couple ways.  You can crack the eggs into a bowl and slip them into the water, or you can crack them right into the water--

Cook the eggs until the whites are opaque, sprinkle with pepper.
Use the slotted spoon to carefully turn the eggs over and cook until the yolks are set to your preference
Carefully remove eggs from water with the slotted spoon and serve over fritters or english muffins.

**

Zucchini Fritters

Martha Stewart Living, March 1999

http://www.marthastewart.com/261922/zucchini-fritters

 

1 pound (about 2 medium) zucchini
1 teaspoon salt
1 tablespoon freshly grated lemon zest (1 lemon) plus
1 lemon, cut into 8 wedges (optional)
10 sprigs fresh flat-leaf parsley, stems removed and leaves finely chopped, plus more sprigs for garnish (optional)
1 medium clove garlic, peeled and minced
1/4 teaspoon freshly ground pepper
2 large eggs, lightly beaten
1/2 cup all-purpose flour
2 to 4 tablespoons olive oil

 

Using the large holes of a box grater, grate zucchini into a medium bowl. Add the salt, lemon zest, chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.
 

Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.
 

Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired; serve.

**

Smoothie:

1/2 cup Plain Green Yogurt

1 1/2 cups mixed frozen berries

1 medium banana (peeled)

1 tablespoon almond butter

3/4 cup milk

Blend everything except milk together in a blender or food processor.  Add the milk slowly through the top spout until the mixture is of smoothie consistency.  

 

**

Cupcake Madness!!

So I've been playing with my baking a lot more lately and found this AMAZING recipe for a "juicy" Lemon Cake with a Raspberry Buttercream.  I changed it up a little bit as the original recipe called for a lot of artificial ingredients (lemon extract, raspberry flavoring, and food coloring) that I then substituted natural whole ingredients for.

I have since modified the Raspberry Lemonade Cupcake and made a Strawberry Lemonade Cupcake and can see this really working for any citrus fruit... I have dreams of a Cherry Limeade or an Orange Dark Chocolate.... mmmmmm.....

I've included some alternates in the original recipe that you can try:

Raspberry Lemonade Cupcakes

Makes 24 standard cupcakes, 48 mini cupcakes

1 cup butter at room temperature 

6 ounces cream cheese  (alternates: sour cream, yogurt)

Zest of 3 Lemons

Juice of 3 Lemons

1 1/3 cup sugar

4 eggs

2 cups flour

1 teaspoon baking powder

1/4 teaspoon salt   

1 cup butter at room temperature

2-4  tablespoons fresh raspberry puree (Alternate: Strawberry puree) (also I strained the seeds out, you can leave them in)

4 1/2 cups confectioners' sugar 

48 Raspberries for the filling (12 strawberries)

1/2 cup cornstarch

1. Preheat over to 325. 

2.  Beat together the butter, cream cheese, lemon zest and sugar, then beat in eggs and extract until smooth.

3. Combine dry ingredients in a separate bowl. 

4. Gradually add the dry ingredients to the cheese mixture and beat with your mixer on low speed until just combined.

5. Divide the batter evenly between 24 cupcake cups that have been lined with paper cupcake liners.

6. Toss berries gently in the cornstarch to coat them lightly

7. Press berries (2 Raspberries or 1/2 Strawberry) into the center of each cupcake until they are covered.

8. Bake for 25 minutes until firm to the touch.

9. Let cool for a few minutes in the pan- then transfer to a wire rack.

10. Frost when cooled.

For Frosting:

Beat butter with an electric mixer until it is fluffy and pale. Gradually add in powdered sugar and mix in low speed until it is thick and paste-like. One tablespoon at a time, add in the raspberry puree until the frosting as reached a good piping consistency. (If it is still too thick, you can add it 1 tsp of lemon juice, but mine was fine!)... I also did this by hand with a whisk, but a mixer would be soooooo much better!

Note: These are garnished with sparkly pink sugar and a colorful drinking straw. I also made mini's so they only had 1 raspberry pressed inside (1/4 slice of strawberry). I also could sooooo see these baked inside fun paper (dixie) cups.