Lemon Raspberry Granola Pancakes

In the interest of saying SOMETHING about food this year…


See recipe for Blueberry Sour Cream Pancakes…

Don’t fold the raspberries into the batter, however, as they have a tendency to be a bit mushy softer.

Ladle out the pancake onto the pan or griddle, then drop the raspberries artfully onto the top, and sprinkle with a bit of granola.

I also added a bit of lemon zest to the batter.

Try not to go overboard with the granola.  Just trust me here.  And try to find an unflavored granola.

When you flip them, you’ll have to smash them a bit, like a burger, but not too hard.

They are delightful! 😛

Brown Butter Strawberry Banana Bread

Yesterday, it finally rained.  Not just a soggy drizzle, but all out, thundering, lightning, blow over the plants on the patio RAIN.  I almost ran outside to stand in it until the lightning forks in the near vicinity had me rethinking that urge.

Instead, I made banana bread.

With strawberries.

Two of my favorite things.  With butter!  🙂

Brown the butter (about 5 oz or 1/2 cup) in a saucepan over medium heat.  Yes, this is something that requires attentiveness.

The butter will foam and crackle as it melts, and then brown.  Swirl the pan to keep it from burning.  When the butter begins to brown and smell nutty, pour it out of the pan so that it immediately stops cooking and hopefully prevents burning!  I just poured it into the measuring cup, and popped it into the freezer to cool for a few minutes.

Preheat the oven to 350F, and grease a 9×5 loaf pan.

In a large bowl, whisk together 2 cups flour, 3/4 cup brown sugar, 1 tsp baking soda, and 1 tsp cinnamon.

Awesome action shot.  (Added difficulty of holding the camera in my left hand!)

In a medium bowl, whisk 2 large eggs, 1 tsp vanilla extract, and 1/4 cup buttermilk.

Mash 3 medium sized bananas.

Stir the mashed bananas into the egg mixture.

Check on the butter in the freezer.  It should be cool by now.

Whisk it into the egg and banana mixture.

Add the wet ingredeints to the dry, and fold together, then fold in  3/4 to 1 cup diced strawberries.

Stir until all ingredients are just combined.  Over stirring makes tough bread.  😦

Pour batter into prepared loaf pan, and top with thinly sliced strawberry.  I saved the biggest one from the package for the top.

It’s so pretty, I wanted to get a spoon and just eat it.  But instead, I baked it for about an hour.

I’m glad I waited!  It looked even better when it cam out of the oven!

Cool for 15 minutes in the pan, then finish cooling on a wire rack.  DO make sure that cooling has finished before wrapping it up, as condensation will make the crust soggy.  And nobody likes a soggy crust.  😀

I just had some for breakfast.  The tartness of the strawberries gives a nice contrast to the sweetness of banana.  This would make a great gift, as it is really pretty…but I think I’ll just eat this loaf!

Hubby and rat Boy might have to fight me for it.

Lemon Blueberry Bread

I’m starting a new policy.  When descending upon friends with my family swarm, I propose to bring baked goods to increase our desirability as couch-surfing guests!  😛

And…I got goodies to bake other nomable stuff with!  My very first Pampered Chef stoneware… a bar pan.  Now I can make even better bar-type baked yummies!  Thanks again Aggie!  🙂  (Especially since Mum wants me to bake her 3 batches of brownies for a party!)

I was hoping that the blueberry bread would be a hit last weekend, and it was.  Go me!!!  Even the kids who won’t eat anything (I am not naming names) ate this and loved it.  It is quick and easy to create, and it looks pretty too. 😀

Could you ask for more???  No cut pics though, since this loaf was a gift.  Yumtastic blueberries throughout the bread, with a lovely hint of lemon.  😛

Preheat the oven to 350F.  Spray with oil, or butter a 9x5x3 loaf pan.

In a medium bowl, whisk together 1 1/2 cups flour, 1 tsp baking powder and 1/4 tsp salt.

Use an electric mixer to beat 6 tbsp butter until softened, then add 3/4 cup granulated sugar and continue beating until light and fluffy.  Add 2 eggs, one at a time, beating in well.  Stir in 1/2 tsp vanilla extract and 1 tbsp lemon zest.  Turn the mixer to low to add the flour mixture and  1/2 cup milk, alternating additions to begin and end with the flour.  Mix only until combined, then gently fold in about 2/3 of the blueberries.  I used a pint of blueberries.

Scrape the batter into the prepared loaf pan, and sprinkle the remaining blueberries evenly across the top of the batter.  Then bake 55 to 65 minutes, until the bread is golden brown.  Cool in the pan about 10-15 minutes, then turn out and finish cooling on a wire rack so that the sides and bottom don’t become soggy.


Lemon Raspberry Muffins

I think I’m hooked on this lemon raspberry taste.  It’s just so light and yummy!  🙂  These muffins are SO tender and juicy from the berries, and the lemon is quite subtle.

Plus, I was actually making them in the morning, so I get to have a nice photo with natural light!

Preheat the oven to 400F.  Spray a 12-cup muffin pan with non-stick spray.  I like to use grapeseed oil, as it has a really light flavor, so it won’t change the taste of whatever it is I’m baking!  😛

First, melt 3/4 stick of butter in a small pan.  Combine the zest of 1 or 2 lemons with the melted butter to release the oils in the zest.  Remove from heat as soon as the butter is completely melted, and add 2/3 cup buttermilk.  Stir until combined, and then let cool for a couple of minutes.

While the butter is melting, combine 2 cups flour, 2/3 cup sugar, 2 tsp baking powder, 1/2 tsp baking soda, and a pinch of salt in a medium sized bowl.  Stir thoroughly to combine, and create a well in the center.

Pour the butter into a medium bowl and add 1 1/2 tsp vanilla extract and 2 large eggs.  Whisk until well blended, then pour the butter mixture into the dry ingredient well, and stir with a spatula until just combined.

Add a pint of raspberries, and gently fold into the batter.

These are actually cranberries, as the second time I tried the recipe, I did it with orange zest and cranberries.  If you use dried fruit, be sure to hydrate it before combining with the muffin batter, as the dried fruit will suck up the moisture from the muffins, leaving them very dry.  😦

Use a large scoop and standard sized muffin pan…fill the cups equally as possible.  🙂

Bake at 400F for 18 to 20 minutes.

Let them cool in the pan about 5 minutes, then completely cool on a wire rack so the sides and bottoms don’t get soggy from condensation.

These are really quick to make.  Meaning, you don’t have to get up at 0 dark 30 to have something warm and yum-tastic for breakfast…even on a school day!

Blackberry Buttermilk Cake

Well, here it is.  The end to my 4-day diet plan!  Actually, I don’t think that a slice of this cake last night totally blew me off the scales, out through the roof, lodging helplessly in the neighbor’s tree with the kat.  It is scrumptious, and light, in a hot and summery sort of way!  A fun twist on the upside-down cake.

You’ll need a 9-10″ springform pan.  And some other stuff…you probably have all of it on hand!

Preheat the oven to 350F.  Butter the pan, and line the bottom with a circle of parchment paper, then butter the parchment also.  Mmmmm.  Butter.  😀  Actually, I think I went a bit overboard with the butter!  If it’s possible to go overboard with butter…

Dust the pan with flour and tap out the excess.

Arrange berries in a single layer in the bottom of the pan, and evenly sprinkle with 1/4 cup sugar.  I used frozen berries, 😦  (because I had bought them to make this cake a couple of weeks ago, and then didn’t, so I threw the blackberries into a zip-lock and into the freezer).  Fresh berries would be better I think.  Next time I’m trying raspberries!

Sift 2 1/3 cups cake flour with 1 1/2 tsp baking powder, 3/4 tsp salt, and 1/2 tsp baking soda, then set aside.  Use an electric mixer to cream together 3/4 cup butter and 1 1/3 cups sugar at medium-high speed, until pale and fluffy.  Scrape down the sides a couple of times during this process so it’s evenly blended!

Add 3 eggs, one at a time, beating until incorporated.  Add 2tsp vanilla extract and 1 1/2 tsp orange zest.  The batter will look almost like it’s separating, but it’s fine.  Slowly mix in the flour mixture, and the 1 cup buttermilk, alternating to begin and end with flour.

Pour the batter, which will be thick and creamy (yum) over the berries in the pan, smoothing out the top.  You’ll be able to see tiny flecks of the orange zest.

Bake until golden, about 1 hour, 25 minutes.  cool on a wire rack about 15 minutes, then slide a thin, sharp knife around the edges.  I have a non-stick springform pan, so I used the little plastic scraper that came with my tiny food processor so I wouldn’t scratch the pan.  It worked great!

Remove the pan sides.

Invert the cake onto a plate, peeling off the parchment gently.

Dust with powered sugar, and allow to finish cooling.

Eat!  A nice, big piece…because it’s too good for a tiny sliver.

Oh the goodness!!!  And it’s pretty, too.  😀  Kitchen Kat was helping, as usual.  From his vantage point in the middle of the floor.  He wonders why I step on him constantly…

Blueberry Sour Cream Pancakes

I awoke feeling ambitious this morning, so I grabbed a recipe for blueberry sour cream pancakes that I’ve been wanting to try.  Recently, a friend of mine was sharing about her hubby’s fabulous pancakes or I’d never have thought to put sour cream in a pancake.  My hubby, always a fan, exclaimed, “You know how to make pancakes?”.  I just smiled sweetly.  Luckily for him, right then I had a cup of hot coffee in one hand and a ladle in the other.

Combine 1 cup flour, 1 cup milk, 1/2 cup sour cream, 1 large egg, 2 tbsp sugar, 2 tbsp melted butter, 2 tsp baking powder, 1 tsp baking soda, and a dash of salt.  Stir until well mixed, then gently add 1 cup blueberries (or a whole pint if you love them like I do!).  This is easily accomplished with a fork.

Heat pan/griddle until drops of water will sizzle.  If not non-stick, you’ll want to grease lightly with butter (or spray) and drop about 1/4 cup of batter per pancake, wait until bubbles form in the top, and flip…should take about 2 to 3 minutes.

Cook on side #2 about another 1 to 2 minutes, and serve with butter, syrup, whipped cream…whatever tickles your fancy!  I suppose you could add blueberry compote too.  😛  MMMMMMMM…blueberries….

Actually, I like mine plain.  With plenty of blueberries, of course!

If you’re not a blueberry person, you can add to the batter 1/3 cup chopped pecans or 1/2 cup mashed banana and 1/2 cup chopped walnuts instead.  Enjoy!