With the birth of our 3rd baby fast approaching I’m finding myself trying everyday to accomplish things that will make the transition easier. Having all the laundry cleaned and put away, keeping the kitchen well stocked (and relatively clean) for our older kids for when we’re in the hospital and someone else is watching them, washing newborn clothes for a girl and a boy, checking my hospital bag daily to be sure I haven’t forgotten anything, and going through my lists of baby names to narrow it down. But what do I decide is the most important? Making this coffee cake, of course. Baking is a great way to procrastinate, don’t you think?
So I put this together, baked it, and let it cool. No big deal. And I had a little corner of it in the evening before I went to bed. It was delicious. In the morning I cut myself another square for breakfast. Something wasn’t right. It seemed a little underbaked. I had baked it 5 minutes longer than instructed, so I was surprised. As I cut a little more into the center I saw that it was mostly raw goo. I was real bummed about it. I tried to save what I could around the edges, but then I had to do one of the hardest things a sweets loving girl can do. I had to scrape all of that goodness right into the trashcan. Heartbreaking.
Later in the day I restocked on blueberries, cream cheese, and butter and came home and did it all over again. Because I’d originally misread the ingredients and messed up the streusel topping I was glad to have a second chance at it. So I guess it was kind of a good thing that I underbaked it the first time? Regardless, I wound up with this lovely cake when all was said and done and that makes it all worth it.
This breakfast dish is delicious and quite decadent, but the blueberries make it good for you! It’s fruit! The berries also add a nice pop of color and a lovely tartness to each bite. The cream cheese filling is amazing, and the crunchy streusel topping is the perfect counterpart to the smooth cake and creamy filling. Enjoy!
Oh, how I love quick breads. They are delicious, easy and, most importantly, quick. This month’s challenge was quite versatile and so fun. I was able to make one loaf of savory bread to serve with dinner and then a sweet loaf a couple days later for breakfast. Getting started on this challenge more than a day before the posting date was immensely helpful and I hope I can do the same thing next month. But we shall see…I have a history of acknowledging how great it was to work on something and get it done early and yet still managing to go back to my old ways of procrastination.
The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.
This jalapeño bread was a big hit. I made a meal of barbecued chicken, creamed corn and cole slaw (all recipes I’d never used before and all of which were flops) and then this bread. My husband told me the bread was the best part of the meal, and he was right. I used a sharp cheddar cheese, pickled jalapeños, crumbled bacon and a bottle of Shiner. We ate it with dinner warm from the oven and the next couple of mornings toasted with butter. I’m bummed it’s all gone, so I’ll probably have to make another loaf.
Jalapeño, Bacon and Cheese Beer Bread
3 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon coarse salt
1/2 cup chopped pickled jalapeños
1/2 cup bacon, cooked and crumbled
1 cup grated cheese
12 ounces beer
1/4 cup butter, melted
Preheat oven to 375°F and grease a 9×5 loaf pan.
Measure and then sift the flour, baking powder, sugar and salt into a mixing bowl.
Mix in the the chopped jalapeños, cheese and bacon.
Pour one can of beer into the mixing bowl and mix until blended.
Pour mixture into the loaf pan, then pour half of the melted butter over the top.
Bake for 30 minutes, then pour remaining butter on top of the loaf. Bake for another 20-30 minutes or until golden brown.
Cool for 5-10 minutes, then remove from the pan and cool an additional 10 minutes.
The blueberry almond bread recipe came from Joy the Baker. She used raspberries in her bread, and I might try that next time, or maybe a mix of berries. I used frozen blueberries that I’d thawed out and drained, and dried as much as I could on paper towels. I added a buttery almond streusel to the top of this bread that was so delicious, sweet and crunchy. It might have been my favorite part of the loaf.
Blueberry Almond Streusel Bread
1/3 cup flour
1/4 cups sliced almonds, toasted
1/4 cup cold butter, cut into small chunks
1/4 cup brown sugar
1/4 cup sugar
Mix together all ingredients except for almonds and butter.
Cut butter into flour mixture with a pastry blender or two knives until the butter pieces are mostly the size of small pebbles with some larger pieces, then mix in the almonds. Refrigerate until ready to use.
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temp
1 cup sugar
1/2 teaspoon pure almond extract
2 tablespoons sour cream
1 cup blueberries, fresh or thawed and drained if frozen
1/3 cup slivered almonds, toasted
Preheat oven to 325°F. Grease and sugar a 9×5 loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In a large bowl, using an electric mixer, cream the butter, sugar and almond extract until light and fluffy, about 3 minutes. Beat in the eggs one at a time, beating well after each addition. Mix in the flour and sour cream. Fold in the crushed fruit and almond slivers.
Spoon the batter into the prepared pan, then top with streusel. Bake in the center of the oven for 55 to 60 minutes, or until a cake tester inserted into the center comes out clean.
Cool the bread in the pan for 20 minutes, then invert onto a wire rack, turn right side up and cool completely.
Blueberries were on sale at my grocery store for $0.99 a pint! I bought 4 pints. While I am more than happy to eat them plain as a snack or as a garnish for my yogurt, I wanted to do something a little more exciting with these sweet little berries. I chose this luscious blueberry pie. I think it’s a perfect summer dessert.
This is not, however, just blueberry pie. The filling is made of sour cream, eggs, sugar, flour and blueberries. And the fun doesn’t end there. On top of this pie is a streusel type topping made of butter, sugar and flour. This pie has no other option than to be delicious.
On allrecipes.com, this pie is called Creamy Blueberry Pie. Here is the link. It calls for a 9 inch deep dish pie crust, but I decided to make my own crust. This is not something I do very often. I like the convenience of a store bought crust, and they usually taste great. The Pillsbury kind that you roll out on your own are the best. I’ve found that the frozen kind already in the pan have a tendency to crack, and the edge of the crust looks like it came out of a machine…because it did. So, if you do use a store crust, go with the one that at least looks like it’s homemade!
Most pie crust recipes are quite similar. All use flour, sugar, salt, some kind of fat, and some kind of liquid. Having your ingredients chilled is considered to be a must in pie crust making. It is also important not to overwork the dough. You can mix the dough by hand, or in a food processor. When you mix the dough, make sure that you can still see bits of the fat in the finished product. This ensures a tender, flaky crust.