Tag Archives: dessert

Blueberry Plum Paletas

31 Jul

I am moving back to Cambridge/Somerville in a couple weeks. Though I am happy to be going “home,”  I’m dreading the move.  I HATE moving.  The actual move day is horrible, but it’s the packing I can’t stand – and the unpacking.  In an effort to avoid these unpleasant things, I’ve turned to the kitchen.  Since it is too hot for me to want to use my oven, I decided to make paletas or popsicles. Few things taste better on a hot day then a popsicle.

With just three simple ingredients (and no added sugar), these all fruit pops are easy to whip up.

BlueberryPlumPopsiclesIngredients

Blueberries and pomegranates make the perfect combo with their anti-oxidant, super-food superpowers.  Not to mention, they taste good.   I threw in plums as well, but any other fruit would do – next up, blueberry peach?!

BlueberryPlumPopsicles

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Marbled Blueberry Lemon Bundt Cake

26 Jul

One of the best things about living on the east coast is the plethora of pick-your-on farms.  After a super successful strawberry picking excursion when my little sister joined me for a week of baking, I couldn’t wait for blueberry season.

Picking them was not quite as fun as I imagined – recently cut grass and an afternoon rainstorm dampened the experience – but didn’t make this cake taste any less delicious.

Blueberries and lemons are made to go together; they are the perfect marriage of sweet and tart. This cake is proof of this.

LemonsandBlueberries

Thanks to Cooks Illustrated, my favorite cooking magazine, the blueberries are marbled throughout, as opposed to the typical exploded blueberry clumps you typically find in cakes or muffins.  The use of fruit pectin, helps hold together the filling and allows it to be spread around the cake. This means you get a bite of blueberry and lemon in each bite. I’ve only slightly amended their recipe by subbing in apple sauce for 1/3 of the butter (I swear it still tastes amazing) and doubling the lemon zest (I’m serious about this blueberry lemon pairing).

BlueberryLemonBundtCakeAbove

For an extra lemony bite, you can whip up an easy glaze to drizzle over the cake – not necessary, but definitely delicious.  After I ate 1 slice of cake, I was bullied into adding this glaze (by someone with a serious sweet tooth).

BlueberryLemonBundtCakeGlazedWhole

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Key Lime Pie – Spring is Here

3 May

Spring makes me happy. There is nothing nicer than warming temperatures and spring flowers. 

Flowers

Thanks for the beautiful bouquet, hubby!

I recently went on a quick jaunt to the Florida Keys – it rained the whole time, but it didn’t prevent me from tasting “the world’s best key lime pie” at Mrs. Mac’s Kitchen in Key Largo.  Although many places we passed made similar claims about their pie, it was indeed the best key lime pie I have ever eaten.  I knew I had to replicate it at home so I schlepped a lb of key limes back with me to New Haven.

Keylimes

Since I like a challenge and am always trying to eat less wheat, I decided to make a gluten free “graham cracker” crust.  Although it wasn’t as beautiful as I would have liked, the taste hit the spot. It has great crumbly texture and the perfect graham flavor.  Hubby claims it’s better than any graham cracker crust he’s ever tasted – but I’m never sure if he’s just misremembering. Either way, it rocks. And it’s gluten free.

KeyLimePieCrust

While reviewing tons of recipes, I came upon a raging argument over whether whipped cream or merengue was a more authentic topping.  Since Mrs. Mac’s used whipped cream (as did the 70’s style key lime pie post card I bought), I did too. Which ever you choose, I recommend whipping up one of these – it is super easy and is bursting with spring flavor.

KeyLimePie

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Nougat de Montelimar

15 Jan

Although I’ve never been, I’m sure France is my favorite place in the world.  I dream of Parisian cafés and shops where I can buy any flavor of macaron.  Boutiques with fashionable clothes and tiny cobblestone streets off of plazas.  Even just the word they use for districts makes me smile: arrondissement. Hubby and I have a plan to go; and when we eventually make it, I know it will be as spectacular as I’ve imagined.

Though lacking the colorful splendor of macarons, this French candy is delightful.  Full of nuts and sweet with a hint of honey, its flavor is worth the post new years splurge.  It’s similar to the italian torrone, with just a tad more chew to it.

I won’t lie to you – this isn’t an easy endeavor. If you are adventurous (and own a candy thermometer), save a good couple hours to make this treat – and be warned that it has to harden overnight. Even so, I don’t regret the time I put into making this french confection.  And since it makes so much, there is plenty to package up and share with friends (perfect for holiday gifts).

Nougat2

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Blueberry Chocolate Chunk Frozen Yogurt

7 Jan

At Rosh Hashanah, my favorite part of the holiday is Tashlich, where we take bread and cast it into water, reciting things we want to leave behind from the previous year.  In this way, we are ready to take on the new year with a clean slate.  Although New Years Eve comes and goes, with exciting parties or not, the new year forges ahead and we think of what we will change and make promises to ourselves about the months ahead.  It is important when making our “new years resolutions” that we allow ourselves a clean slate – letting go and forgiving ourselves for things of the past, so we can fully enjoy the splendor of the new year.

For me, new years resolutions must be simple and attainable.  Making short term goals allows me to find success sooner, which often buoys me to continue in my pursuits throughout the year.  So with no regrets from last year (no should haves or could haves), here are two of my goals for the remainder of January:

  • post at least twice a week here
  • make a dent in my pantry and freezer

Luckily, these are two very compatible goals.  The first fruits of this are this incredible frozen yogurt; it’s tangy and bursting with juicy blueberries and dark chocolate chunks. It’s made completely from items in my fridge, freezer, and pantry and, with under 8 ingredients, practically no fat, and no refined sugar, it’s sure to meet someone else’s new years resolution. (It also allowed me to use my ice cream maker that had been gathering dust. Another possible resolution for the year: breakout all my fancy cookware?)

Blueberry Chocolate Chunk FroYo

 

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