Lemon Snack Cake

Lemon Snack Cake 05 Mary Riley Photography Wentzville Missouri

Woo hoo!!  The studio smells like fresh new babies again!  🙂  This is Baby Bryce – sweetest little guy who loves to lay on his side.  I think I smelled like new baby all day – sigh.

Bryce Collage copy

The official day of summer is almost here!  Next Monday – but you can make this yummy dessert any day.  The berries in season right now are the perfect compliment to this light and refreshing dessert.

Lemon Snack Cake 03 Mary Riley Photography Wentzville Missouri

The whole family and guests LOVED this cake.  The kids even asked for second and third helpings – so we know it’s a winner.  I love Bundt cakes and there is a great lemon bundt cake that America’s Test Kitchen makes.  This cake is great if you don’t have a bundt pan or do not need that much cake.  A bundt serves a lot of people.

Lemon Snack Cake

This recipe can also be cut in half if you don’t want a full 9×13 sheet cake.  It was also made in a 7×11″ pan with perfect results.

Lemon Snack Cake 04Mary Riley Photography Wentzville Missouri

The taste?  I love LEMON!  This is lemony without being too tart.  The cake texture reminds me of my lemon muffins (which you should also check out!).

Lemon Snack Cake Mary Riley Photography Wentzville Missouri

 

 

Lemon Snack Cake
Author: Mary Ellen P. Riley / Whisk Together
Serves: 12 large slices; 20 small slices
Ingredients
  • 3 cups all purpose flour (healthier version: use part or all white whole wheat flour)
  • 2 cups sugar
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup milk or almond milk
  • 1/2 cup lemon juice (fresh from about 3-4 lemons or organic bottled lemon juice)
  • 2/3 cup vegetable or canola oil (fewer calories: substitute applesauce)
  • 1 tsp. vanilla (I use 1/2 tsp. vanilla and 1/2 tsp. Fiori di Sicilia)
  • 1 Tb. lemon zest – zest from 2 of the lemons that you juiced
  • 2 eggs
  • Toppings: chopped strawberries with a little sugar, blueberries, blackberries, raspberries, whipped cream, powdered sugar glaze (powdered sugar mixed with a little fresh lemon juice), simple syrup glaze etc.
Instructions
  1. Preheat oven to 350 degrees. Or 325 degrees if using convection oven or Pyrex dish.
  2. Spray your 13×9″ pan with baking spray or grease and flour.
  3. In a great big bowl, mix the dry stuff: flour, sugar, baking powder and salt.
  4. In a mixing bowl, mix the wet stuff: milk, juice, oil and/or applesauce, lemon zest, vanilla and eggs.
  5. Add the wet to the dry and mix until combined.
  6. Bake 35 minutes for a 9×13″ pan. Bake for 25 minutes for a 7×11″ pan (recipe cut in half of course).
  7. Cool and serve with toppings.
  8. Powdered Sugar Icing: sift 1 and 1/3 cups of powdered sugar. Mix with about 2 Tb. lemon juice. Spread and let harden about 15 minutes.
  9. Simple Syrup Glaze: Mix 3/4 cup sugar, 2 Tb. lemon zest and 6 Tb. lemon juice in a saucepan. Boil and then simmer 5 minutes. With cake still warm, poke with a fork and brush syrup on top.
Notes
Recipe adapted from Crazy for Crust http://www.crazyforcrust.com/2015/06/lemon-snack-cake/

Lemon Snack Cake Pinterest Whisk Together

Super Orange Juice


Superfood Orange Juice Mary Riley Photography LLC Wentzville Missouri

Good morning everyone!  It was a little disappointing this morning after yesterday’s beautiful “hamster sized snowflakes” fell from the sky.

Kids in the Snow Mary Riley Photography Wentzville Missouri

But, this smoothie will make up for that!

This smoothie was created to use up my favorite super foods in the refrigerator and to keep us all healthy this month.  It seemed many were falling down with the flu or stomach bug, so we threw in our super foods, blueberries and spinach, and made it taste great with my biggest smoothie secret — the rind.

My kids love orange juice.  Most do.  And this smoothie tastes like orange juice!  Why?  Because I throw in half the rind of one orange (cut up into 1″ pieces).  The Vitamix blends that all together into one smooth smoothie.

I serve these often when we make “brinner”.  It’s difficult to find veggies to go with some power protein waffles… but the smoothie has vegetables, fruit and tastes great with the menu.  Plus it is fast and easy with little clean up!

Superfood Orange Juice 2 Mary Riley Photography Wentzville Missouri

**Smoothie Tips**

After many, many days of smoothies I have discovered a few things:

  1.  The blender does better if the frozen fruit thaws for 5 minutes or so.  Or if you are impatient like me, put in the microwave on high for 1 minute.
  2. The banana can make or break your smoothie!  Yeah a banana.  If there aren’t enough sweet components, a banana can make your smoothie awesome.  But if your banana has a lot of brown spots, the banana taste can really overpower everything.  I like my banana yellow with no brown in smoothies.  That way some of the starches have converted to sugars, but the super sweet banana flavor doesn’t overpower the entire smoothie.
  3. If the smoothie is not cold enough – add a cup of ice!  Smoothies taste better cold to me anyway.
  4. If the smoothie doesn’t taste great, add a quarter of a lemon or half of an orange – the rind and all.  This gives the smoothie a clean, fresh taste.
Super Orange Juice
Author: Mary Ellen P. Riley / Whisk Together
Prep time:
Total time:
Serves: 2 large smoothies
Ingredients
  • 3/4 cup water
  • 1 banana, cut in half (optional)
  • 1/2 cup blueberries
  • 2 cups mango, 1″ chunks
  • 2 handfuls baby spinach
  • 1 orange, remove rind and cut orange into fourths
  • 1 half of the orange rind, cut into 1″ chunks (you should have about 3 or 4)
  • 1 cup ice (optional)
Instructions
  1. Add the ingredients as listed or recommended on your blender.
  2. I put my machine on “Smoothie” and hit start. For non-smoothie blenders, start slow. After about 30 seconds, turn the machine up slowly to high. Stop the machine and use a spoon to push items down towards the blades if needed. The smoothie should form a tornado for 30-60 seconds and you will know then it is ready.
  3. Add ice to make it colder. I always add ice especially if my ingredients are not frozen.
Notes
I really like Cara Cara oranges in this recipe for their texture and flavor. Any orange will do as long as it is juicy and looks fresh. [br]If you are purchasing just a few lemons or oranges for smoothies, consider buying organic ones. I am not a huge organic fanatic by any means, but it does make sense to try if you are buying them just for smoothies since the skin is being consumed.

 

 

Individual Power Oatmeal Breakfast

Individial Power Oatmeal on Whisk Together

 

Books:  Book Club is reading “The Silver Star” by Jeanette Walls.  It may sound familiar because she wrote the book club classic “The Glass Castle”.  Great story so far about two girls in a not so great situation with their mom and they find a new path to take.

For non-fiction, I have The Doritos Effect by Mark Schatzker which talks about how our food doesn’t taste the same as it did 80 years ago.  I also have “Thresholds” by Sherre Hirsch – one of the very few female rabbis in the United States.   She discusses using those moments that make us fearful – at the threshold where change happens – to turn them around and thrive.

Individial Power Oatmeal_4 on Whisk Together

Recipe:  This is my go-to recipe on exercise days.  Lots of carbs, protein and vitamins.  More importantly, it keeps me full until lunch time.  You can make them ahead in the fridge and pop it into the oven that morning while you shower.  Or, bake it the morning before and just heat it up in the microwave for breakfast.

You can mix up the fruit however you like!  We love fresh blueberries when they are in season, peaches from the freezer or even bananas any time of year.  Cinnamon can be swapped out for lemon powder or orange zest to compliment the strawberries or blueberries.  I find it so comforting to have a warm bowl of oatmeal on a chilly morning!

Individial Power Oatmeal_1 on Whisk Together

This recipe is an adaption of the baked oatmeal we have been eating about 4-5 times per month each month.  I could make my own breakfast while the kids slept.  For the full recipe, I normally double our baked blueberry oatmeal and eat it throughout the week.

 

Individual Power Oatmeal Breakfast
Author: Mary Ellen P. Riley / Whisk Together
Ingredients
  • 1/2 cup blueberries or fruit of your choice, fresh or frozen
  • 1/2 cup old fashioned oats
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. baking powder
  • dash of salt
  • 1/2 cup milk
  • 1 egg, slightly beaten
  • 1/2 tsp. vanilla extract
  • 1 Tb brown sugar (or more)
  • 1/8 cup chopped walnuts, pecans, etc. (optional)
Instructions
  1. Preheat oven to 375 degrees. Spray a small 2 cup ceramic baking dish (or Corningware) with cooking spray. Sprinkle half the blueberries on the bottom.
  2. In a bowl, whisk together the dry stuff: oats, cinnamon, baking powder, and salt.
  3. Add to the same bowl the wet stuff: milk, egg and vanilla. Stir to combine.
  4. Pour into the baking dish. Top with remaining blueberries and nuts if desired.
  5. Bake for 20-25 minutes. The center should be set and not jiggly. Sprinkle with brown sugar on top.

 

Blueberry Scones

Blueberry Scones_4 on Whisk Together

I hope everyone had a fabulous Fourth of July!

What I learned this week:

-Aldi has wild caught salmon for $3.99 per bag of 4 filets.  Sounded awesome… and WAY cheaper than Costco.  Then….. I read that it is a product of China.

-Watermelon is a fruit AND a vegetable!  These fruit/vegetable debates are about to make my head spin.  To read the entire saga, click here.

Blueberry Scones on whisk together

What I read this week:

I finished “The Water Castle” by Megan Frazier Blakemore.  It is a YA novel and winner of the Mark Twain Award for 2014-2015.  In the beginning, the novel moves a little slowly.  But after the first few chapters and setting the scene, the novel picks up pace and flips between 1908 and present day.  I really enjoyed it and would recommend it for kids and adults who like YA novels.

Blueberry Scones_1 on Whisk Together

Recipe:  I have made this with regular and white whole wheat flour.  I love it both ways.  We have been eating 100% whole wheat flour here so long that it really doesn’t phase us to switch it out.

I also used half Greek yogurt and half butter.  I’ve managed to reduce it in half in many of my biscuit recipes and no one has been the wiser.  When I substitute 100% Greek yogurt, the lack of butter flavor and tenderness is quite noticeable.

You can use sour cream instead of the 1/4 cup of yogurt if you have that on hand instead.

I just love these scones.  I could eat 3 of them in one sitting!  Oh wait.  I did.  (Kid and Hubby approved, too!)

Blueberry Scones_3 on Whisk Together

Blueberry Scones
Author: Mary Ellen P. Riley / Whisk Together
Scrumptious blueberry scones. Tender and light with great flavor and texture. If freezing, divide and freeze the scones before baking.
Ingredients
  • 2 cups (8.5 oz.) all purpose flour or white whole wheat
  • 1/2 tsp. salt
  • 1/4 cup (1.75 ounces) sugar
  • 1 Tb. baking powder
  • 6 Tb. (3 oz.) cold butter, cut into pieces (or 3 Tb. cold butter and 3 Tb. plain Greek yogurt)
  • 1 cups (5 oz.) fresh blueberries
  • 2 eggs, beaten
  • 1/4 cup yogurt
  • 1 tsp. vanilla extract
  • 1 Tb. grated lemon zest (or lemon juice powder)
  • 1 Tb. milk
  • 2 Tb. coarse or regular sugar for spinkling
Instructions
  1. Preheat oven to 375 degrees.
  2. In a great big bowl, whisk together the flour, salt, sugar and baking powder.
  3. Add the butter (or butter/ Greek yogurt) and cut that into the flour mixture with two knives, your fingers, or a pastry cutter. It should look like small crumbs.
  4. Gently fold in the blueberries.
  5. In a medium bowl, whisk together the eggs, yogurt, vanilla and lemon zest. Fold this gently into the flour mixture. Do NOT overmix. Fold until it just comes together.
  6. Here, you can now use a large scoop like for muffins to scoop 12 scones onto a baking sheet. Or, you can make them in a scone pan. Or, form a large circle of dough and cut them up into 8 large scones like a pizza. My dough circle was about 1″-1.5″ high.
  7. Brush a little milk onto the scone. Sprinkle with the 2 Tb. of sugar. Bake 20-22 minutes. The scone will be light brown like in the photo.
  8. These are tasty soon after they are made. Or follow the freezing notes in the summary to freeze scones and have them ready to bake in the morning. Just add another 5 minutes or so to the baking time to bake frozen scones.
Notes
For icing: if you want a drizzle of icing, mix together about 1/4 cup of powdered sugar and just enough lemon juice to make the icing as thick or thin as you like. I aim for the consistence of honey or a little thicker.[br][br]Recipe from King Arthur Flour

 

Lemon Blueberry Zucchini Bread

Lemon Blueberry Zucchini Bread-3102 on Whisk Together

Exercise:  I like this Upper Body and Cardio workout because you get upper body strength training in while also doing cardio intervals.  The upper body strength training usually doesn’t make you sweat, but alternating like this helps gets your heart going.

If you are stuck in the middle of nowhere and can’t jump and can’t go more than 3 feet in either direction, then this video is for you.  Low Impact Functional Strength workout is 55 minutes of balance, coordination and something different.  Brutal low impact is also great for those that cannot handle high impact workouts that include jumping, but still get a great heart-pumping workout in.  I know it is hard sometimes to work out especially in apartments or when someone lives beneath you.

Lemon Blueberry Zucchini Bread-3374 on Whisk Together

Book:  Here are some of  quotes from “Death by Food Pyramid” by Denise Minger.

Why you usually can’t believe someone even with “credentials”:
“One of the more disturbing examples of “credential fraud” is that of Henrietta Goldacre, who received a diploma from the American Association of Nutritional Consultants (AANC) in 2004. Although she might sound plenty qualified to steer you toward a healthier diet, you’d want to think twice before enlisting her services. Not only did Henrietta earn her certification while dead; she was also a cat.”

Although I think the government is one big and easy target in addition to a lot of quacks out there, here is another good line:
“Asking the Department of Agriculture to promote healthy eating was like asking Jack Daniels to promote responsible drinking.”

You can also learn about the crazy Minnesota Starvation Study.  It would be totally impossible to do today… legally anyway.  36 men ate their regular number of calories and had 6 months of starvation.  How many calories?  1,570 per day.  Weight loss was expected at 25% reduction in weight.  Ancel Keys headed the project:  the man who brought us “fat is bad”, the Body Mass Index, and popularizing the Mediterranean diet.

Lemon Blueberry Zucchini Bread-3114 on Whisk Together

Recipe:  I really, really love fruit if you can’t tell.  This bread is sooo moist it is crazy!  I love the bright flavor of the bursting blueberries and the lemony background notes.  The zucchini keeps the bread super moist and gives the bread pretty specks of green.

Bake these as mini muffins, muffins, mini loaves, loaves or any way you like.  Just watch the crust and it will all be good!  Now I need to go make some more….

These make GREAT gifts.  Bake a bunch of loaves or mini loaves and wrap to hand out.  Or store them in the freezer wrapped twice in plastic wrap and put into a freezer bag for safe keeping.  Just pull it out the morning or night before you need it!

I have made this with half AP and half white whole wheat.  You can use all AP flour of course.

Lemon Blueberry Zucchini Bread-3111 on Whisk Together

 

Lemon Blueberry Zucchini Bread
Author: Mary Ellen P. Riley / Whisk Together
Ingredients
  • 3 eggs
  • 1 cup vegetable oil or applesauce
  • 3 tsp. vanilla
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 cups shredded zucchini
  • 1 and 1/2 cups all-purpose flour
  • 1 and 1/2 cups white whole wheat flour (or whole wheat, or all-purpose)
  • 1 tsp. salt (I used kosher)
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • zest from 2 lemons or 2 Tb. lemon juice powder
  • 1 pint fresh blueberries

**Update 3/31/19: I recently made this using 1 cup applesauce (instead of oil), 3 cups white whole wheat flour (instead of all purpose), frozen blueberries (Instead of fresh) and 1 cup brown sugar/.5 cups sugar instead of 2 cups of sugar total — Everyone still loved it**

*Pro tip:  take out some of the flour from the dry mixtures and add it to the blueberries.  Toss to coat.  This will keep the blueberries from sinking.

Instructions
  1. Preheat oven to 350 degrees. Spray with baking spray or grease 6 mini loaf pans, or muffin pans or 2 – 9×5 loaf pans.
  2. In a medium bowl, add the eggs. Whisk together.
  3. Add the oil, vanilla and sugars. Whisk together. Fold in the zucchini.
  4. In a great big bowl, whisk together the dry stuff: flours, salt, baking powder and baking soda.
  5. Add the wet stuff to the dry stuff. Stir until barely combined and you still see streaks of flour.
  6. Add the blueberries and fold in gently.
  7. Divide the batter among the sprayed muffin or loaf pans.
  8. Bake mini loaves for 40-45 minutes.
  9. Bake muffins for 18-20 minutes.
  10. Bake mini muffins for 12-15 minutes.
  11. Bake a 9×5 loaf for 1 hour and 10 minutes – making sure to cover with foil about halfway through baking to avoid over-browning the top.
  12. Test with a toothpick – it should be free of liquid and may have a few tiny crumbs. Keep testing as sometimes adding more pans to the oven can affect bake times. The tops should be light golden brown and some of the loaves will have cracked tops with no liquid in the middle.
  13. Let it cool for about 10 minutes. Turn it out onto a wire rack to cool longer.
Notes
Recipe adapted from allrecipes.com

 

Granola Blueberry Muffins

Granola Blueberry Muffins-2650 on Whisk Together

Granola works great: on top of yogurt, on baked fruit as a crisp topping, in a fruit salad, muffins, with milk, making homemade granola bars, or I just consume copious amounts out of it from the pantry.

Granola Blueberry Muffins-2672 on Whisk Together

This granola muffin recipe is amazing!   It must start out with GOOD granola though.  The granola is the star of the show.  Using fresh or frozen blueberries added additional liquid to the original recipe, so dried blueberries need to be used per the instructions.  Or, the liquid amount needs reduced by about 3 tablespoons.

Granola Blueberry Muffins-2666 on Whisk Together

If you don’t have dried fruit, it can be removed from the recipe and still be successful.  I have made these using whole wheat and using white whole wheat flour which both work well.   As a personal preference, the family likes the white whole wheat flour just a little bit better.

This recipe is an adaptation of my pancake recipe.  I have been working on other recipes based on it as well that will be coming up soon!  The ratio of the ingredients is the same and starts with 2 cups of flour, 1 tsp. baking powder, 1/2 tsp. baking soda and 1/2 tsp. salt.  2 cups of buttermilk for pancakes or reduce to 1 and 1/2 cups for muffins.  2 eggs for pancakes, 3 eggs for waffles, 0 for muffins.  3 Tb. melted butter for pancakes, 6 Tb. butter for waffles, 1/3 cup oil for muffins – or substitute applesauce.

Granola Blueberry Muffins-2676 on Whisk Together

Instead of using blueberry granola with dried blueberries, there are a hundred other ways to use this recipe:

You could use a Maple Granola with dried cherries.

Chocolate Granola with mini chocolate chips.

Cranberry Granola with 1 tsp. orange zest.

Honey Granola with pumpkin puree substituted for some of the oil.

Tropical Granola with dried pineapple bits.

Regular Granola with raisins and 1 tsp. cinnamon.

Granola Blueberry Muffins-2679 on Whisk Together

Granola Blueberry Muffins
Author: Mary Ellen P. Riley / Whisk Together
Serves: 12 muffins
Whole Wheat muffins with berries and crunchy granola topping!
Ingredients
  • 2 cups (8 ounces) white whole wheat or whole wheat flour
  • 3/4 (5.7 oz) cup brown sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup (3.5 oz.) Granola
  • 1/2 cup dried blueberries
  • 1 and 1/2 tsp. vanilla extract
  • 1/3 cup coconut oil, melted and cooled to room temperature(or canola oil)
  • 1 and 1/3 cups milk
  • 4 tsp. lemon juice (fresh or bottled)
  • Topping:
  • 1/2 cup granola
Instructions
  1. Preheat oven to 400 degrees.
  2. Line a muffin pan with muffin liners or spray with baking spray.
  3. In a great big bowl, mix the dry ingredients: flour, brown sugar, salt, baking powder, baking soda, cinnamon (optional), granola and dried blueberries.
  4. In a medium bowl, mix the wet ingredients: vanilla, applesauce (or oil), milk and lemon juice.
  5. Add the wet ingredients into the dry ingredients. Fold until just combined. Do NOT overmix.
  6. Divide between the 12 muffin wells. They can be filled all the way to the top.
  7. Sprinkle extra 1/2 cup granola on top of each muffin. Press gently to adhere to the batter.
  8. Bake for 14-17 minutes. To test for doneness, insert a toothpick into the center and it should not have any batter stuck to it.
  9. Cool on a wire rack. After 10 minutes, remove the muffins from the pan and cool directly on the rack.
Notes
If using fresh/frozen blueberries, reduce the liquid by 3 tablespoons.[br][br]Please weigh the flour for best results. If the flour cannot be weighed, spoon the flour out of the container into a measuring cup.

 

Whole Wheat Blueberry Crumb Muffins

Whole Wheat Blueberry Crumb Muffins-2278 on Whisk Together

 

“Meet Me in St. Louis” is over!  I have my life back!  😉

Our book club book for this month is “Stargirl” by Jerry Spinelli.

I finished watching “Fed Up” on Netflix.  It has been released for a while now and worth watching.  The basic premise is that the American public has been told for the past 30 years to eat a low fat diet in accordance with the American Heart Association recommendations and yet obesity rates are going up.  One of their main contentions is that sugar consumption is up.  The other is the amount of cheese we are encouraged to eat due to the lobbying of the Cheese Lobbyists.

Websites like Science Based Medicine go through the statistics and point out which ones are false or skewed.  Other websites believe the movie doesn’t go far enough.  The reality is probably somewhere in the middle like it always is. For a list of the “FED UP” Facts and fact checking, FoodinSight has done a great job delving into the details.

But all in all, it is an interesting movie educates those of us that don’t read the American Journal of Medicine each month 🙂  Though anyone citing studies I think needs read “How to Lie with Statistics”.  That’s another good book too – and short!

Recipe:

Here’s a great recipe for a Mother’s Day brunch, breakfast or any time of day.  These muffins are based on the “To Die For Blueberry Muffins” recipe at allrecipes.com that has over 7,000 reviews.  Yes, 7,000!  It was posted over ten years ago – most of the ones on allrecipes that have tons of reviews have been on the web for like more than a decade.

Whole Wheat Blueberry Crumb Muffins-2272 on Whisk Together

You can also make these the original way with all purpose flour.  They will not have that slighty wheat-y taste.

 

Whole Wheat Blueberry Crumb Muffins-2268 on Whisk Together

The original recipe also uses vegetable oil for its fat.  This yields a more tender muffin.  Or, you can use applesauce.   Applesauce often creates a less tender and more gummy muffin, but most of us don’t mind or even notice.   The fat is good for you, you say?  Why yes it is!  Which is why my muffins get split and slathered with great gobs of but-tuh.  Or avocado.  Ew avocado and blueberries…. maybe not.

 

Whole Wheat Blueberry Crumb Muffins-2273 on Whisk Together

 

 

Whole Wheat Blueberry Crumb Muffins
Author: Mary Ellen P. Riley / Whisk Together
Ingredients
  • 1 and 1/2 cups white whole wheat flour
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 1/3 cup vegetable oil or applesauce
  • 1 egg
  • 1/3 cup milk
  • 1 tsp. vanilla extract
  • 1 cup fresh or frozen blueberries
  • Topping:
  • 2 Tb. butter, 4 Tb. flour, 4 Tb. brown sugar
Instructions
  1. Preheat oven to 400 degrees. Line or grease a muffin pan.
  2. In a great big bowl mix up the dry stuff: flour, sugar, brown sugar, salt and baking powder.
  3. In a medium bowl mix the wet stuff: vegetable oil, egg, milk and vanilla.
  4. Add the wet stuff to the dry stuff and fold in to combine. Leave some flour streaks.
  5. Fold in the blueberries.
  6. Divide the batter between the wells. Sometimes I get only 10 muffins instead of 12.
  7. Mix the topping ingredients in another bowl. It will form crumbles.
  8. Top the batter with the topping and gently press down.
  9. Bake for 20 minutes or until a toothpick comes out of the center clean.
Notes
If using frozen blueberries and you do not want any blue streaks at all, then you can rinse the blueberries in a colander and pat dry on a paper towel. This should eliminate that purple muffin color that sometimes results from using frozen blueberries.[br][br]To avoid the blueberries falling to the bottom, toss them in a tablespoon of the dry ingredients before mixing.[br][br]Adapted from Allrecipes.com

1

Berry Baked Oatmeal

Berry Baked Oatmeal-1927 on Whisk Together

 

Books:  I checked out some new slow cooker books along with “Little Women” (which I just realized is almost 500 pages long!  Oops, I have a week to finish!).

Berry Baked Oatmeal-1909 on Whisk Together

The library presentation is at Corporate Parkway Library on May 5th here in Wentzville MO if anyone is interested.  It is how to “Make Your Favorite Foods Healthy” and part of the St. Charles Library Modern Parenting series.  See the website for more details – it is free as usual and we will make a recipe to take home and try!

Here is the link to sign up.  Go to Programs and Calendar of Events.  They do fill fast sometimes.

Berry Baked Oatmeal-1922 on Whisk Together

Recipe:  Berry season is here in Missouri next month!  Woo hoo!!!!   Strawberries are my favorite food EVER.   Here is another version of the Baked Oatmeal that Juliana and I eat every other week when we have extra time in the morning.  Or, prep this in the evening and just pop it in the oven in the morning!  It will bake while you get ready for work and have a hot, delicious breakfast all ready to go.

Berry Baked Oatmeal-1929 on Whisk Together

Feel free to change the berry though.  We just got a bunch of fresh raspberries at the produce stand for $1 a box and will substitute those next.  A friend posted on another blog post that she used raspberries and peaches.

**Update** I have substituted almond milk for cow’s milk in several baked oatmeal recipes and it works!  I used use unsweetened vanilla almond milk.

Berry Baked Oatmeal
Author: Mary Ellen P. Riley / Whisk Together
Ingredients
  • 3/4 cup frozen or fresh blueberries
  • 3/4 cup fresh strawberries, roughly chopped
  • 2 cups old fashioned oats
  • 1 tsp. cinnamon
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 2 cups milk or almond milk
  • 2 eggs, beaten
  • 1/4 cup honey or real maple syrup (optional)
  • 1 tsp. vanilla extract
  • 1/4 cup chopped nuts (optional)
  • 1/4 cup brown sugar
Instructions
  1. Preheat oven to 375 degrees.
  2. Spray a 7×11 or 9×9 or 2 qt. casserole dish with baking spray.
  3. Sprinkle half the berries on the bottom of the dish.
  4. In a great big bowl, mix the dry stuff: oats, cinnamon, baking powder, and salt.
  5. Add the wet stuff to the dry stuff: milk, eggs, honey and vanilla. Stir until mixed well.
  6. Dump the oatmeal mixture into the pan over the berries.
  7. Sprinkle the rest of the berries on top of the oatmeal. Sprinkle the nuts and brown sugar on top.
  8. Pop in the oven for about 30-35 minutes. The middle shouldn’t jiggle once removed from the oven when you shake the pan.
  9. Serve warm with more brown sugar, maple syrup, warm milk or plain.

 

Lemon Berry Twist Bread & We’re Moved!

Whew!  So I finally have a kitchen again that has more than 2 drawers, but with that comes LOTS of moving and unpacking.  Bonus – I didn’t have to exercise because I was moving furniture!  I love practical and functional in one 🙂  So here are the rooms I have done so far in the house.  This is basically the back on the house where we eat, drink and play, so it was put together first.

Here is the Family Room:

Family Room on Whisk Together

Here is the breakfast room/kitchen area which is behind the couch in the family room:

Breakfast Room 2 on Whisk Together

 

Here is the sideboard in the breakfast room.  I love this painting!

Breakfast Room on Whisk Together

 

I managed to finish a craft before we moved.  I can’t wait to get some more tiles and make more for birthdays and holidays!

20140909_205138_resized

Recipe: This bread originally has cinnamon in it with the berries.  I don’t care for cinnamon and berries… so I used lemon zest instead.  It was delightful to make… I love the smell of yeast breads.  A dusting of powdered sugar on top would make it very pretty!

Berry Twist Bread_3 on Whisk Together

Berry Twist Bread

Ingredients

  • Dough:
  • 2 and 1/4 tsp. active dry yeast
  • 1 T sugar
  • 3/4 cup warm milk
  • 1 egg yolk
  • 2 T melted butter
  • 2 and 1/4 cups AP flour
  • 1/2 tsp. salt
  • Filling:
  • 1/4 cup softened butter
  • 1/4 cup sugar
  • 1 Tablespoon lemon zest
  • 2 cups fresh berries
  • 1 egg

Instructions

  1. For the dough: In a large measuring cup, mix the yeast, sugar and milk. Add yolk and butter. Sit 5 minutes. If it has bubbles on top, you know your yeast is alive!
  2. In a great big bowl, mix dry stuff: flour and salt. Add wet stuff to dry stuff. Knead by hand for about 10 minutes. Or mix in a mixer with the bread attachments for 5 minutes or until the dough pulls away from the sides of the bowl.
  3. Grease a large bowl with oil or cooking spray and let the dough rise about an hour. While waiting...
  4. For the filling: mix together the butter, sugar and zest.
  5. Take a little oil and wipe a cast iron 10" skillet or baking dish equivalent in size.
  6. Preheat the oven to 375 degrees.
  7. Roll out the dough to a 18x12" rectangle. Spread the butter/zest except for the top 1". Scatter berries on top.
  8. Roll very carefully into a long log. Seal the edges by pinching the dough together. Cut the log in half with a serrated knife and twist the two pieces. Be careful. Yes, some berries will fall out. Just put the back in later. Take the two ends and pinch them together to form a circle.
  9. With a large scraper, spatula or just both hands, carefully lift and put the bread into the skillet.
  10. Beat the 1 egg and brush on top of the bread. Bake for 25-35 minutes. Cool and serve.
http://www.whisktogether.com/2014/10/04/lemon-berry-twist-bread-were-moved/

Berry Twist Bread_2 on Whisk Together

Lemon Berry Twist

Dough:
2 and 1/4 tsp. active dry yeast
1 T sugar
3/4 cup warm milk
1 egg yolk
2 T melted butter
2 and 1/4 cups AP flour
1/2 tsp. salt

Filling:
1/4 cup softened butter
1/4 cup sugar
1 Tablespoon lemon zest
2 cups fresh berries (strawberries, blueberries, blackberries, etc.)  Or thaw and drain some frozen ones.
1 egg

Optional: powdered sugar

For the dough: In a large measuring cup, mix the yeast, sugar and milk. Add yolk and butter. Sit 5 minutes. If it has bubbles on top, you know your yeast is alive!
In a great big bowl, mix dry stuff: flour and salt. Add wet stuff to dry stuff. Knead by hand for about 10 minutes. Or mix in a mixer with the bread attachments for 5 minutes or until the dough pulls away from the sides of the bowl.
Grease a large bowl with oil or cooking spray and let the dough rise about an hour. While waiting…
For the filling: mix together the butter, sugar and zest.
Take a little oil and wipe a cast iron 10″ skillet or baking dish equivalent in size.
Preheat the oven to 375 degrees.
Roll out the dough to a 18×12″ rectangle. Spread the butter/zest except for the top 1″. Scatter berries on top.
Roll very carefully into a long log. Seal the edges by pinching the dough together. Cut the log in half with a serrated knife and twist the two pieces. Be careful. Yes, some berries will fall out. Just put the back in later. Take the two ends and pinch them together to form a circle.
With a large scraper, spatula or just both hands, carefully lift and put the bread into the skillet.
Beat the 1 egg and brush on top of the bread. Bake for 25-35 minutes. Cool and serve.  Or, top with a dusting of powdered sugar.

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