Posted in Recipe

Blueberry Lemon Cake

This Blueberry Lemon Cake is loaded with juicy blueberries and every bite has sweet pops of juicy blueberry and fresh lemon flavor.

It’s not too sweet and not too tangy, but just right. This is my favorite tea and coffee cake and also easy to make.

INGREDIENTS

1 cup plus 1 tablespoon all-purpose flour, plus more for pan
1 teaspoon baking powder
1/2 teaspoon table salt
1/2 cup swerve sugar substitute
1/2 cup unsalted butter, softened, plus more for pan
1 teaspoon vanilla extract
2 large eggs
2 cups fresh blueberries
2 teaspoons lemon zest, plus 2 teaspoons fresh lemon juice (from 1 lemon)
1/2 teaspoon ground cinnamon optional
Powdered sugar1 tablespoon to sprinkle top of cake.

SERVING SIZE

8-10 People

TOTAL TIME

1 Hour, 30 Minutes

INSTRUCTIONS

1. Preheat the oven to 350°F. Grease and flour an 8-inch springform pan.

2. Whisk together 1 cup of the flour, baking powder, and salt.

3. Beat the swerve sugar, butter, and vanilla with an electric mixer at medium-high speed until light and fluffy, 3 to 5 minutes. Add the eggs, 1 at a time, beating until blended after each addition. Gradually add the flour mixture, beating at low speed until just blended. Spread the batter evenly in the prepared pan.

4. Combine the blueberries, lemon zest, lemon juice, cinnamon, and the remaining 1 tablespoon flour; sprinkle the blueberry mixture evenly over the batter.

5. Bake until a wooden pick inserted in the center comes out clean, about 55 minutes. Cool in the pan about 10 minutes; run a thin knife around the edges of the cake. Remove the cake from the pan, and transfer to a platter. Dust the cake lightly with the powdered sugar. Serve warm or cool completely.

EQUIPMENT

You’ll need an 8-inch springform pan for this recipe.

Blueberry Lemon Cake
Posted in Awareness, Recipe

Healthier Mongolian Beef

Taking classic take-out dishes and figuring out a healthier way to make them at home.

mongolian beef

2 tbsp. low sodium soy sauce

1 tsp. cornstarch

1 teaspoon baking soda sprinkle on sliced beef before you cook it

1 tbsp. rice vinegar

1 tbsp. hoisin sauce

2 tsp. Asian garlic chili paste (like sambal oelek)

1 tsp. olive oil

1 tbsp. ginger, minced

4 garlic cloves, minced

2/3 lb. lean sirloin beef, thinly sliced across the grain

1 red and 1 green pepper sliced thin

2 cups broccoli 1 cups carrots

6 green onions, chopped

Stir together the soy sauce, sugar, cornstarch, rice vinegar, hoisin, and chili paste.

Heat the oil in a nonstick skillet over medium high heat. Add the veggies sauté 5 minutes now add ginger, garlic, and beef. Cook for 4-5 minutes until beef is browned. Add the green onions and cook for 30 seconds. Add the sauce and cook for 1-2 minutes, stirring constantly, until it thickens. Serve over rice

Posted in Cake, Delicious, Desserts, Fireworks, Food, Recipe

Red White and Blue – Ice Box Cake – No Bake

When it’s hot out no one wants to cook or bake,So here is a recipe for a delicious easy desert .

 

You’ll Need:

 

— Vanilla Wafers

 

— 2 (8 oz.) blocks plain cream cheese

 

— 2 tbsp milk for cheesecake layer, 1 1/2 cups for pudding layer

 

— 1 tsp vanilla

 

— 1 cup of whipped topping  for cheesecake layer, 1 cup of whipped topping for pudding layer, 8 oz. container of whipped topping for the top of the dessert

 

— 1/4 cup powdered sugar

 

— 1 pint of chopped strawberries for the strawberry layer, 1/2 pint of chopped strawberries for garnishing the top

 

— 3.4 oz. vanilla instant pudding mix

 

— 1 cup blueberries for the blueberry layer, 1/2 cup blueberries for garnishing the top

 

 

Instructions:

 

Cover the bottom of an 8×8 pan with vanilla wafers.

Mix together cream cheese, milk, vanilla, whipped topping, and powdered sugar. Spread across the vanilla wafers layer.

 

 

Top cream cheese layer with chopped strawberries.

 

 

Mix together pudding mix, milk, and whipped topping. Spread across the strawberry layer.

 

 

Top pudding layer with blueberries.

 

 

Spread the container of whipped topping over the blueberry layer.

 

  1. Garnish the top of the whipped topping with strawberries and blueberries. You’re done!

 

  1. I sometimes sprinkle with chopped walnuts.

 

Part Time Vegan –  https://wordpress.com/view/flexitarianforlife.wordpress.com

Sunshine and Lemons https://wordpress.com/post/sunshineandlemons963625434.wordpress.com/162

rwb delight

Posted in Chowder, Delicious, Life, Recipe, Recipes, Soup, Healthy, Delicious, Vegetables

Sweet Potato Corn Chowder

I love this anytime of the year but especially when it’s cold wet and rainy out.

It’s so comforting and warming. It’s the kind of chowder that warms the bones.

I also have a vegan version I will also post.

Sweet Potato Corn Chowder

Ingredients

2 tablespoons unsalted butter

4 slices thick-cut bacon, cut into a small dice

3 cups diced peeled sweet potato

1 cup russet potato peeled and diced

1 carrot diced

2 medium shallots, sliced

2 cloves garlic, chopped

1 small red bell pepper, diced

1-2 stalks celery chopped

2-3 sprigs fresh thyme

1 sprig fresh sage

1 bay leaf

punch of Kosher salt and freshly ground black pepper

1/4 cup all-purpose flour

2 teaspoons yellow curry powder

3 -4 cups corn, drained either fresh frozen or canned .

1 can of beans either navy, kidney your choice

4-5 cups chicken stock

1/2 cup heavy cream

1 tablespoon sherry vinegar

1/4 cup minced chives

Directions

In a stockpot or Dutch oven over medium heat, melt the butter. Add the bacon and cook until crispy and most of the fat is rendered, about 8 minutes. Set the bacon aside for later use, leaving 1/2 or all of the fat in the pot now add celery and carrot cook 2 minutes.

In the same pot over medium heat, saute the sweet potato, shallots, garlic and bell pepper, stirring frequently, until the shallots are tender and translucent, about 4 minutes. Add the thyme, sage and bay leaf. Season with salt and pepper.

Add the flour and curry to the vegetables and stir until incorporated. Cook for another 2 minutes.Important that you do this and cook out flour curry mix for 2 minutes or it’s pasty in this recipe and we don’t want pasty.

Add the corn, chicken stock, sherry vinegar. Bring to a low simmer and cook, covered, until the sweet potato is tender, another 20 to 25 minutes. Season with salt and pepper.

Now add cream. Cook 2 minutes. Once you add cream don’t bring to a boil as it will break cream.

Plate into individual bowls and garnish with the crispy bacon and chives.

Top with chives

parsley or cilantro

If you have left overs reheat on low until hot not boiling.

Posted in Bread, Family Tradition, Food, Foodie, Recipe

Povitica Croatian Walnut Sweet Bread

I loved hearing stories about my my grandmother Anna Radenic Briglovich.

pol

She and my grandfather Frank (Franjo Brigljevic) Briglovich came to this country as married young teenagers from Velika Gorica Croatia. My father was the youngest of 13 children.

 

My father used to talk about how good of a cook his mom was, how sometimes the pot on the stove looked almost as tall as she was, and how particular she was in the kitchen. She would pin and net her hair , make sure everything was spotless before starting to cook or bake.

He said that when she made Povitica it was a real Croatian treat.

I have always loved to cook and bake and I am a very good cook. From Ol school recipes to new ones. But this one is going to be a real challenge.

 

I never met my grandmother Briglovich unfortunately and I am making this for Easter this year and it will be a few trial runs for me.

I have never made this before and who knows I may never make it again haha.

I always cheated and just bought it from StrawberryHill they are fabulous and oh my the flavors they have….

 

God Bless my grandmother for always cooking from scratch for her family it is very time consuming,.

 

The main most important things to remember is Roll it out big and thin.

 

And make sure you bake it low temp and for the time specified otherwise the middle will be undercooked and not edible.

 

Since my grandmother didn’t have a recipe for this I am using the one from the Great British Bake Off

Povitica. Pov-e-Tee-z

 

Equipment Needed

Equipment and preparation: for this recipe you will need a clean, flat single bed sheet and a 1kg/2lb loaf tin.

A chopper

A large area to work on

Ingredients

Ingredients

For the dough

300g/10½oz plain flour, plus extra for dusting

40g/1½oz caster sugar

7g salt

10g/⅓oz fast-action yeast

30g/1oz unsalted butter, melted

1 large free-range egg, beaten

½ vanilla pod, split and seeds scraped out

150ml/5½fl oz whole milk, warmed

For the filling

60g/2¼oz unsalted butter

4 tbsp whole milk

280g/10oz walnut pieces

½ vanilla pod, split and seeds scraped out

100g/3½oz caster sugar

2 tbsp cocoa powder

1 free-range egg yolk, beaten

To assemble

15g/½oz butter, melted

1 free-range egg white, beaten

100g/3½oz icing sugar

 

Method

1 For the dough, tip the flour and sugar into the bowl of a freestanding mixer fitted with a dough hook. Add the salt into one side of the bowl and the yeast to the other. Add the melted butter, egg, vanilla seeds and warm milk and begin mixing on a slow speed. When the dough starts to come together, mix for a further 5-8 minutes on a medium speed until the dough is soft, smooth and stretchy.

2 Tip the dough into a lightly oiled mixing bowl, cover with cling film and leave to rise until at least doubled in size – about one hour. Butter a 1kg/2lb loaf tin.

3 For the filling, place the butter and milk in a small pan and heat gently until the butter has melted. Remove from the heat.

4 Place the walnuts, vanilla seeds, sugar and cocoa powder into the bowl of a food processor and blend to a sandy powder. Add the egg yolk, milk and butter mixture and pulse to combine. Set aside.

5 To assemble, spread a clean bed sheet over a kitchen table and dust with flour. Turn the risen dough out onto the sheet and roll out the dough into a large 50x30cm/20x12in rectangle. Brush the surface with 15g/½oz melted butter.

6 Dust your hands with flour and ease them underneath the dough. Using the backs of your hands, stretch the dough out from the centre until very thin and translucent (you should be able to see the sheet through the dough). The rectangle should measure approximately 1metrex60cm/40x24in.

7 Taking care not to tear the dough, spread the filling over the dough until evenly covered. If the filling has been standing for a long time and is too thick, add a little warm milk to loosen it.

8 Starting at the long edge of the dough, lift the sheet and gently roll the dough up tightly, like a Swiss roll.

9 Carefully lift the dough and place one end in the bottom corner of the greased loaf tin. Ease the roll into the base of the tin to form a long ‘U’ shape, then double back laying the roll over the first ‘U’ shape to form a second ‘U’ shape on top.

10 Place the loaf tin inside a clean plastic bag and leave to rise for one hour.

11 Preheat the oven to 180C/160C(fan)/ 350F/Gas 4.

12 Brush the dough with beaten egg white and bake for 15 minutes. Reduce the oven temperature to 150C/130C(fan)/300F/Gas 3 and bake for a further 45 minutes, or until golden-brown. Cover with foil if the top begins to darken too much.

13 Remove from the oven and leave to cool in the tin for 30 minutes before turning out onto a wire rack to cool completely.

14 Mix the icing sugar with a few drops of cold water to make a runny icing and drizzle it over the povitica. Slice and enjoy.

 

I got the recipe from PBS Recipe Povitica The Great British Bake Off

Tips

Using a bed sheet makes it easier to roll the very thin dough. Clean the sheet well before use or use a large piece of cotton.

Allow enough time to bake do not cut time short or middle could be doughy…yuck

Thankfully I finally saw the method on The Great British Bake Off show on PBS which explains why my first one didn’t turn out well at all.

It was rolled out way to thick….and it looked nothing like it should have ….

Here is a link of their recipe and a video on their end results and how it should look.

The Great British Bake Off – PBS

https://www.google.com/amp/s/www.bbc.co.uk/food/recipes/povitica_92623/amp

You Tube