Entries Tagged as 'Breakfast and Brunch'
Even when I’m not posting a ton of new recipes on this site, I bake. A lot.
I bake when I’m hungry. I bake when I’m bored. I bake when people are coming over; I bake when it’s just me and Chad. I bake when I’m stressed, and I bake when I’m relaxed. Pretty much, if I’m not overwhelmingly busy… I bake.
So a few days before going into labor, guess what I was doing? I’d already followed some (extremely good) advice and prepared a bunch of make-ahead dinners for our first week with the baby (my slow-cooker BBQ chicken was a major staple), but I wanted to try something a little more fun.
And I settled on this lemon pound cake. It’s an easy, no fuss recipe that uses mostly ingredients you probably have on hand. Fresh blueberries are great, but for a recipe like this, thawed frozen ones work just as well, and you could always use lemon juice instead of fresh lemons to make this a little easier. But the thing I love most about pound cakes is that they’re basically foolproof — just combine all the ingredients, stir, and bake!
Blueberry Sour Cream Pound Cake
1 1/2 cups plus 2 tbsp all-purpose flour
1 1/2 tsp salt
1 1/2 sticks unsalted butter, softened
1/4 cup sour cream
1 cup sugar
1 tsp vanilla extract
1 cup blueberries
1/2 cup heavy cream
2 tbsp sugar
1 tsp lemon zest
Preheat oven to 325 degrees F. Spray a 5″ by 9″ loaf pan with nonstick cooking spray.
Cream together the butter, sour cream, and sugar until pale and fluffy. Add vanilla extract, salt and eggs, one at a time, mixing thoroughly each time. Add 1 1/2 cups of flour in several steps, mixing until just incorporated. Toss blueberries in remaining 2 tablespoons flour and fold them into the finished batter.
Bake until a toothpick or slim knife inserted into center of each cake comes out clean, about 70 minutes.
For the whipped cream, combine the heavy cream, 2 tbsp sugar and lemon zest. Beat with an electric mixer to desired consistency, and sprinkle with additional lemon zest to serve.
Tags: Breakfast and Brunch · desserts · food
November 26th, 2013 · 4 Comments
When it comes to Thanksgiving recipes, I’ve already covered the basics: stuffing, sweet potatoes, green beans, apple pie, and more. But let’s face it: unless you’re hosting for the first time, you probably have a recipe or two of your own.
But what about the morning before Thanksgiving? See, I bet you didn’t put much thought into that, did you? Usually over the holidays you can count on a house full of visiting family, and they need breakfast! And you need to get started on the turkey, so you know what’s a great idea? A simple, easy, totally delicious recipe that they can enjoy — perfect for getting everyone into the holiday spirit a little early!
For this recipe, I tried to focus on an ingredient that was great for your skin and perfectly for the holidays — and I settled on pumpkin! Pumpkin has tons of Vitamin A, which jump-starts the skin cell renewal process and helps give you youthful, radiant skin. It’s also a great source of Vitamin E, an antioxidant that protects and repairs your skin (Vitamin E is also found in Simple Skincare Protecting Light Moisturizer, one of my favorites)! So you’re doing good for your skin as well as your body — think about that when you go for seconds!
And for more awesome skin-loving recipes, check out Simple Skincare’s Skin-Loving Food and Nutrition Pinterest board!
1 1/2 cups sugar
1/2 cup canola oil
1/3 cup water
1/2 of a 15-ounce can of pumpkin puree
1 tsp ground ginger
1 tsp pumpkin pie spice
1 tsp cinnamon
1 3/4 cups all-purpose flour
1 tsp baking soda
3/4 tsp salt
1/4 tsp baking powder
1 cup powdered sugar
1-2 tbsp milk
1 tsp vanilla
Preheat oven to 350 degrees F. Lightly grease a 9″ by 5″ loaf pan.
Mix together sugar, oil and eggs and beat until smooth. Add water, pumpkin, ginger, pumpkin pie spice and cinnamon and beat together until well blended.
Add the flour, baking soda, salt, and baking powder to the mixture and blend until evenly distributed. Pour into the loaf pan and bake until a knife inserted into the center of the loaf comes out clean, about 1 hour.
For the icing, mix together powdered sugar, vanilla and milk. Start with one tablespoon of milk and increase in small increments until the icing is pourable. Pour onto the gingerbread, cut and serve.
Tags: breads · Breakfast and Brunch · food · This post was created in connection with my appointment as an Ambassador in the Simple® Skincare Program. · Visit www.facebook.com/SimpleSkincare to share your story on sensitive skin. For more tips and deals from Simple, join the Simple VIP community at https://www.simpleskincare.com/simplevip/
I made this granola a week or two ago, and I couldn’t wait to share it with you guys! If you haven’t had homemade granola, you’re completely missing out — the store-bought kind tastes so processed and not nearly as yummy in comparison! Truth be told, I’d usually pick cereal over granola in the supermarket, but homemade? It beats anything, hands down.
And the best part about granola is that you probably have all the ingredients on hand! We have so many bags of dried fruit, nuts, oatmeal and sweet syrups in our house, it’s a wonder I don’t make this every week. Maybe I’ll start!
One trick that made this recipe so much better than my earlier attempts: not adding the dried fruit until after the granola had cooked! I hated having extra-dry, overcooked raisins in prior tries, and this made so much of a difference. Everything just tasted fresher and better!
3 1/2 cups old-fashioned oats
1/2 cup raisins
1/4 cup dried cranberries
1/2 cup coarsely chopped raw almonds
1/2 cup coardsely chopped raw walnuts
1/3 cup brown sugar
3 tablespoons olive oil
1/4 cup honey
2 tbsp flaxseed
1 teaspoon pure vanilla extract
Water, if necessary
Preheat the oven to 325 degrees F. Mix together the oats, almonds, walnuts, sugar, olive oil, honey, flaxseed, and vanilla in a large bowl. Stir well so that everything is mixed through thoroughlt (if you don’t have enough liquid to cover everything, you can add a tablespoon or two of water to the mixture).
Spread the mixture in an even layer on a baking sheet lined with Silipat or parchment paper. Bake until golden, about 30 minutes, stirring the granola every 5-10 minutes with a spatula so it will cook evenly. Remove from the oven and stir in the raisins and cranberries. Serve warm or at room temperature, with milk or yogurt.
Tags: Breakfast and Brunch · food