Summertime Basil Lemonade | Dishin & Dishes

Summertime Basil Lemonade | Dishin & Dishes






The same night that we made the Caprese Grilled Cheese Sandwiches, I used some of the mounds of fresh basil that I picked from our herb garden to make this lemonade.

Does anything say summer like freshly squeezed lemons?  Bursting with tartness and balanced with a little sweetness, they are the ultimate thirst quencher in this, the all-american summertime drink.



As a child, we all probably poured some processed powder drink into a plastic jug to sell around the neighborhood at a homemade stand, but there is nothing like freshly-squeezed lemonade.

Start by making something called simple syrup, which is nothing more than equal parts of water and sugar.  I used one cup each of water and sugar and put them over medium heat on the stove.  You don’t want to boil this mixture, just heat it, stirring with a whisk until the sugar dissolves and the mixture is clear.






Then turn this off and let it cool into a nice, clear, sugary syrup.

Get 6 good sized lemons, cut them in half, and squeeze them into a small measuring pitcher.  You’re looking for about a cup.






Pour this into your blender with a handful of basil leaves.  I used roughly about ten leaves.

Turn your blender on high and let it blend for a minute.






And then pour it into a large glass pitcher, because lemonade demands a tall, cool, glass container.  If you’re fussy about floaties in your drinks, you can strain it as you pour.

I had a bad experience with car sickness and orange juice and pulp that left me with a bad case of anti-floaties in my drinks.

Needless to say, I strained mine.

Add in your simple syrup and stir with a wooden spoon.






Now, fill the pitcher with water.  I used about 5 cups of water on top of my syrup and juice mixture.

At this point, you might want to taste your lemonade and see what you think.

Not tart enough? Squeeze in another lemon or two. Not sweet enough? Make a little more syrup.  Too tart? Add a little more water.

I’ve found that the measurements I gave you are just about perfect for me, but everyone’s tastes are different.

Slice up a couple of lemon slices and float them on top and garnish with a sprig of basil.






Then sit back and enjoy the tastes of summer with a relaxing glass of tall, cool Basil Lemonade.

  • 10 fresh basils leaves
  • 1 c. sugar
  • 1 c. water
  • 1 c. lemon juice (Juice of 6 lemons)
  • 6 c. water
  • Ice
  • Putsugar and water in saucepan.
  • Heat up but don’t let boil, just enough to let sugar dissolve.
  • Let cool.
  • Add lemon juice and basil to blender and process one minute.
  • Pour sugar syrup and lemon mixture into large glass pitcher and add water. Mix well with wooden spoon in pitcher.
  • Garnish with additional lemon slices and basil if desired.
  • 7.8.1.2

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    https://www.dishinanddishes.com/summertime-basil-lemonade/

    See what other great drink recipes for summer other food bloggers are making when participating this week for Food Network’s Summer Soirée!
    Feed Me Phoebe: Healthy Peanut Butter Banana Smoothie with Cacao Nibs
    Poet in the Pantry: Strawberry Lemonade (Sweetened with Pure Maple Syrup)
    Dishin & Dishes: Summertime Basil Lemonade
    Jeanette’s Healthy Living: Frozen Mango Lemonade Mocktail
    Dishing With Divya: Thandai
    Virtually Homemade: Strawberry Soda with Lime
    The Lemon Bowl: Banana Licuado (Mexican Smoothie)
    Weelicious: Mermaid Deep Sea Punch
    Elephants and the Coconut Trees: Mango Lassi
    Cooking With Elise: Black Cherry Sweet Tea
    Devour: 5 Booze-Free Picnic Sips
    Taste With The Eyes: Roasted Barley-Corn Tea
    Domesticate Me: Vegan “Orange Julius” Smoothie
    Daily*Dishin: Sweet Balsamic Spritzers
    FN Dish: Refreshing Summer Drinks for the Whole Family

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    Paleo Salmon Patties –

    photo 4

    I just whipped up these salmon patties for dinner and they turned out so yummy I thought I’d share.

    Paleo Salmon Patties

    2 six oz. cans of cooked salmon

    2 eggs

    1/4 C. almond flour or meal

    1 tsp. Lemon juice

    1 tsp. Mustard

    1/2 tsp. Garlic powder

    1/2 tsp. Dill

    1/2 tsp. Basil

    1/4 tsp. Red pepper (more or less depending on taste)

    Salt & pepper to taste

    1/4 c. coconut oil for frying

    photo 1

    Mix all ingredients except oil together.

    photo 2 copy

    Divide mixture and form evenly into four patties.

    photo 3

    Heat coconut oil in a medium frying pan. Once hot, carefully put patties in the bubbling oil and cook until each side is crisp, about 5 or so minutes on each side. Once cooked through remove from heat and enjoy! Whole 30 and 21 Day Sugar Detox approved! I like eating them dipped in mustard or over a salad. Makes 4 patties.

    photo 4

     

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    Coconut Flour Bread –

    photo copy 5

    I came across this recipe for coconut flour bread and I wanted to try it out because it seemed so easy. And it was.

    Halfway through the recipe I realized I was out of baking soda. This seriously happens to me so much I should expect it by now! So I went to all the convenient stores within walking distance, and finally found some at the third stop… Success!

    It’s really quick to whip up and it tastes great with a big hunk of grassed butter (or ghee) or nut butter. It can also be used for sandwiches and toast. I might even make french toast with it in the morning. 🙂

    Coconut Flour Bread

    6 eggs

    1 Tbsp honey (optional)

    1 Tbsp apple cider vinegar

    1/2 cup ghee, grassfed butter, or coconut oil (I split it up and used 1/4 c. coconut oil and 1/4 c. butter)

    1/2 tsp salt

    3/4 cup sifted coconut flour

    1 tsp baking soda

    Directions: 

    Preheat the oven to 350F and grease a small loaf pan (9″ x 5″ x 3″)

    Mix together eggs, oil/butter, honey, vinegar, and salt.

    Sift coconut flour and add that, along with the baking soda, to the egg mixture.

    Pour into greased pan and bake for 40 minutes, until “crust” turns brown.

    Remove from loaf pan and place on a cooling wrack.

    I hope you enjoy this recipe! If you decide to try it out, let me know what you think!

     

    This delicious recipe is adapted from Mariarickerthong.com

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    March Favorites! –

    angry orchard bottles

    I wanted to share some of the great little things that I’ve been kind of obsessed with over the past month 🙂

     

    1. Angry Orchard Hard Cider. I finished up a Whole30 halfway through this month and did a little celebrating with Angry Orchard. The hard ciders are gluten free, completely delicious, and they didn’t make me feel gross whatsoever. Definitely a treat to enjoy every now and then!

    Unknown

    2. Indoor cycling – AT HOME! Since sitting is the new smoking and all, I wanted to have something that was easily accessible for me to use when I want to read or watch tv or listen to a podcast, without just plopping down on the couch. A treadmill desk is out of my price range, so I found this Sunny SF-B1001 indoor cycling bike on Amazon. It’s been great for anything from a light bike ride in the morning to get my legs moving, to a hardcore at home spin class (which there are actually handy little iPhone apps for!). It’s great quality, quiet, and I’ve really gotten a lot of use out of it.

     

    3. Plow Pose. Besides feeling just plain amazing, this Yoga posture is really nurturing for your digestive system and endocrine system. It helps abdominal organs, including the kidneys and liver, work more efficiently (guess I need that after images-2my hard ciders ;)). It is also a unique posture for women because of the compression in the pelvic area, it helps to strengthen reproductive organs and can minimize symptoms of menopause. Since it also compresses the throat, Plow pose helps stimulate and regulate the thyroid and parathyroid glands. As if thats not enough, its a counter stretch for bad posture, and can really help lengthen the spine and stretch the shoulders. This posture is probably my favorite yoga posture of all.

     

    4. Traditional Medicinals Tea. I absolutely love tea, hot or iced, and I love strong tea. Traditional Medicinals does not disappoint. My favorites are their Cran-aid and Hibiscus, especially iced with some fruit added in for flavor and sweetness. Their teas are loaded with flavor, have good ingredients (no artificial weird stuff), and are really good quality.

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    5. Shakshuka. If you’ve never heard of it before your life is probably about to change. Every recipe or article about Shakshuka that I’ve discovered  has been written by someone that is completely obsessed with it as well. A traditional Israeli dish, it consists of eggs poached in diced tomatoes, chili peppers, onions, cumin, and spices. It’s so versatile that you can have it for breakfast, lunch, or dinner, and so easy that you can begin cooking it and walk away until it’s done. It’s my go to for when I’m feeling like cooking is just too much work. I have probably eaten Shakshuka at least twice a week for the past month, and somehow all I want is more.

    Here’s my recipe, but I play around with it and make it a little different each time. You can also add hot sauce, spinach, kale, sausage, beef, or any other meat to it if you’re feeling extra motivated.

    1 Tbsp oil of choice (typically olive oil is used for this)

    1 small onion finely chopped

    3 jalapeños stemmed, seeded, and finely chopped (this is completely optional, I rarely use them)

    1 tsp garlic powder

    1 tsp cumin

    1 Tbsp paprika

    1 28-oz can diced tomatoes

    6-8 eggs

    salt, pepper, and red pepper to taste.

    Heat oil in a 12 inch skillet on medium heat. Add in onions, jalapeños, and spices and sauté for about 5 minutes until onions start to look clear. Add the diced tomatoes, mix well, and cook on medium heat for about 10 minutes. Create little wells in the tomato sauce and crack an egg into each one. Sprinkle pepper over the top of the eggs, cover, and cook until your eggs are cooked to your preference, usually about 15 minutes for me. Once finished, you can drizzle olive oil on top or garnish with parsley.

    I’m looking forward to April and SPRING! Do you have any “favorites” from this past month? What are they?

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    Chocolate Dipped Clementines –

    Chocolate Dipped Clementines -

    I have been DYING to make these for a few weeks now. I already eat clementines for dessert pretty regularly because they are (in my opinion) one of the most delicious fruits ever! So I thought dipping them in dark chocolate would really take them to the next level. I sprinkled pistachios on some, sea salt on some, and shredded coconut on some. I think they’d also be good with chia seeds, almonds, or ginger.

    photo copy 3

    They taste so good its hard to believe that they’re actually healthy too, but I find that to be the case with a lot of Paleo food. Clementines are loaded with vitamin c, rich in calcium and potassium, and can help maintain healthy digestion because of their fiber content.

     

     

    So, here’s the recipe:

    7-8 clementines

    4 oz. dark chocolate

    Toppings of choice (sea salt, pistachios or other nuts, finely shredded coconut, ginger, chia seeds, etc.)

    Directions: Peel and separate the clementines and set them aside. Line a baking sheet with wax paper. Melt the chocolate using a double boiler, then dip each clementine segment into the dark chocolate and sprinkle with desired topping before the chocolate sets. Place on wax paper, and once all pieces are dipped, refrigerate for 10 minutes to harden. They will store in the refrigerator for up to 3 days. Makes about 50 pieces.

    photo 2

    This recipe was adapted from  The Food Network.

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    Pumpkin Biscuits | Dishin & Dishes

    Pumpkin Biscuits Apple Butter





    You know it’s that time again, when you start seeing a zillion recipes cropping up with ingredients like pumpkin, butternut squash and apples.

    It’s Fall.



    The Christmas song that quotes “It’s the most wonderful time of the year” should have been written about Fall as far as I’m concerned. After a few months of mind-numbing heat, browning grass and flowers, AND the steering wheel in my car practically searing my hands to blisters every time I get in it, the coolness and beauty of Fall is something I always look forward to.

    And dishes with pumpkin.

    I love incorporating pumpkin into traditional sweet dishes like Maple Pumpkin Crème Brulee, Pumpkin Cookies with Spiced Cream Cheese Frosting, Pumpkin Scones, and Pumpkin Crisp. But tonight I mixed some into some biscuit dough to create a savory biscuit that is moist and delicious. We spread Apple Honey Butter on top of them and oh my, were they fabulous!


    pumpkin biscuits


    They are pretty easy to make as well so join me in making these this fall!

    First you want to sift all your dry ingredients together. Measure out two cups of flour into a fine mesh sieve, or whatever sifter you happen to have. Add in one tablespoon of baking powder, 1 tablespoon of sugar, ½ teaspoon of kosher salt, and ¼ teaspoon of baking soda. Sift this all together into a large mixing bowl.


    Sift dry ingredients


    This next step is important for making your biscuits light and flaky.

    ICE COLD butter.

    Take a stick of frozen butter and using a box grater, grate the butter completely. Then add it right into your dry ingredients. It will be a somewhat crumbly mess. That’s okay.


    Grate frozen butter


    Now in a separate bowl, add in one cup of pure pumpkin puree. DON’T get the pumpkin pie mix. They look very similar! Add it to ¾ cup of milk. Whisk it all together.

    Wet ingredients pumpkin muffins




    Pour it into the dry ingredients/butter mixture and using a rubber spatula just begin to mix it up. When you’ve gotten as much of the dry ingredients mixed in as possible, turn the whole mess onto a floured countertop or cutting board and begin to work it with your hands. Not too much, but just until it’s all mixed nicely. It doesn’t have to be super smooth (in fact, it shouldn’t be), and can be a little rough.

    Pat it into a circle and take your rolling pin and roll it out one way, then turn the rolling pin or dough and give it a roll the other way.


    Pumpkin Biscuit Dough


    This way your dough keeps the shape of a circle instead of becoming really long because you’re alternating rolling it in different directions. You want it to be just under an inch tall or closer to ¾ inch. Take a 3-inch biscuit cutter and cut as many biscuits as you can with it. (Use a glass if you don’t have a biscuit cutter or even the ring off a mason jar.)


    biscuit cutters


    Place the cut biscuits on a baking sheet.


    Pumpkin Biscuits


    I like to use a Silpat mat on mine but parchment works wonderfully as well. Take your leftover dough and shape it into a ball again and roll it to ¾ inch again. Cut out more biscuits. This recipe makes exactly sixteen biscuits nicely for me.

    Bake at 400 degrees for 12 minutes, then Remove them form the oven and brush them with melted butter.

    https://www.dishinanddishes.com/recipe/pumpkin-biscuits/


    Pumpkin Biscuits brush with butter


    Remove them and let them cool and top them with some of my Apple Honey Butter. (Click here for recipe)


    Pumpkin Biscuits with Apple Honey Butter



    It truly IS the most wonderful time of the year.

    Fall goodness.


    Pumpkin Biscuits Apple Honey Butter


     

    Pumpkin Biscuits

     

    Author:

    • 2 c. flour
    • 1 T. baking powder
    • 1 T. sugar
    • ½ t. kosher salt
    • ¼ t.baking soda
    • ¾ c. milk
    • 1 c. pure pumpkin puree (not pumpkin pie mix)
    • 1 stick butter, frozen
    • Melted butter for brushing tops (about ½ stick)
    1. Mix all dry ingredients together and sift into large bowl.
    2. Mix milk and pumpkin together in another bowl.
    3. Grate stick of butter on large holes of box grater right into the dry ingredients and then mix with spatula. Mixture will still be pretty dry.
    4. Add in pumpkin/milk mixture and when ball starts forming, turn out onto floured surface.
    5. Knead with hands as minimally as possible just until flour is mostly absorbed (batter will still be rough and not super smooth)
    6. Form disk and roll with rolling pin once in each direction and then once in the opposite direction until dough is ¾ inch high.
    7. Cut with 3 inch biscuit cutters, mason jar lid or glass.
    8. Place on sprayed baking sheet or baking sheet lined with Silpat mat or parchment paper.
    9. Bake for 12 minutes. Remove from oven and brush each biscuit with melted butter. Return to oven for 3 minutes.
    10. Serve warm. Famtastic with Apple Honey Butter!

    3.2.2124





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    Citrus Sparkler | Dishin & Dishes

    pan

    I don’t usually like sweet drinks, and if I do, they have to involve some sort of citrus. In Oklahoma, it doesn’t take long for our summer temperatures to reach 100º.

    Our summers just beg for a cool, citrusy drink to refresh ones dry palette, and this drink, with its hint of mint does just the trick.

    To begin, take 2 1/2 cups of water and put it into a medium saucepan. Add 2 cups of white sugar. Bring to a boil, then take off heat. Stir fora mintue. The sugar should dissolve quickly into the water. This is called a simple syrup. You can add many things to a simple syrup to make refreshing drinks. This is your base.



    Take 2cups of fresh mint.

    DSCN6108

    If you plant this stuff in your yard or garden, let me offer you a few pointers.

    #1 In a few short years, it will take over everything nearby. I mean it! Wherever there is dirt, there will be mint.

    #2 Knock or cut out the bottom of a large flower pot. Sink the pot down into the ground so the lip is level with the ground. Plant your mint inside the pot. The plant now has boundaries so it can’t spread. You’ll get plenty of this fresh stuff without feeling taken over.
    mint-2

    Take your mint and put it into a bowl.

    Take a fork, or some sort of “smashing” tool and begin to smash your mint into the bowl. This is called muddling. There are professional muddlers you can buy that look like a short wooden baseball bat, but it’s not essential to have one. As you can see, I don’t.
    muddle

    Kitchen gadget alert! My mom got me this Pampered Chef tool to break up ground meat while it’s cooking, and it’s a marvelous muddler!

    Who thinks of these words? Muddling? Doesn’t sound like a cooking word.

    Sounds like something little boys do to get dirty outside.

    fruit

    Anyway, now you need to juice 7 lemons and 3 oranges into a bowl. You can juice them right on top of your mint if you don’t want to wash another bowl. I used a separate one. Mr. Wonderful loves to wash dishes.

    Just kidding.

    Pour your juice and your muddled mint into your simple syrup in your saucepan and give it all a quick stir. Let it sit for several hours. At least 4-6 hours, as you really want the mint to infuse the syrup.

    Strain through a fine sieve, or if you don’t have one, remove your coffee basket, and line it with a coffee filter and pour through there. Did you know coffee baskets make wonderful sieves in a pinch?

    Now put your citrusy syrup into containers. You can put some in the freezer for later. When you want a refreshing cool drink, fill your glass 1/2 full of the citrus syrup, and pour either club soda, or ginger ale over top.

    6

    Your taste buds will be hit with the twangy citrus of the orange and lemon, followed the cool refreshment of the mint.

    Ahhhhhhh!!!

    As for the frozen syrup? It makes for a great lemony-orange slush which is so cooling on a hot summer day.

    Cooking with Love,

    ~Katie

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    Smashed Pea Bruschetta with Mint

    FI3





    If you’ve followed my blog for awhile, you know I am mildy obsessed with bruschetta of any type.  I seriously could make bruschetta and let it be my entire meal.  Toast some crostini, spread something hearty and wonderful on it and call it a day.

    My obsession began with classic Italian Bruschetta.







    And then I posted this..one of my fav ever.  Butternut Squash Bruschetta with Sage Pesto. This one had a fall flair.





    And this week I went for a spring themed bruschetta.  There are so many options that come to mind, I could probably start a blog featuring a different type each day of the year.

    One of our grocery stores here has these fresh spring peas on display right now.







    But honestly, I think I prefer the frozen peas.





    Yes, you heard me correctly.  See, peas are a tricky thing..if you don’t use them immediately, they’ll go bad quick.  These peas were already losing that bright green vibrant color that I love from the frozen ones.

    Just rinse them in some warm water and voila,  their happy warm color just keeps shining through.

    So I just tossed the peas into a pot of boiling water.  Just for a minute. Then I drained them and dumped them right into an ice cold water bath to stop the cooking process.  This helps to just keep their brightness.







    Did you know that peas are botanically considered a fruit? Yes it’s true, although I can’t wrap my head around that…they’re still a green veggie in my head, confused as my head may be. Peas are high in vitamin A, vitamin C, B vitamins so yes, they’re good for you too!

    Grate up a cup of parmesan cheese.







    Add the peas and the cheese right into your food processor bowl.







    And take a handful of fresh mint.







     

    I used at least a 1/2 cup of picked leaves, tasted and added a bit more, so I’d say taste and see what you like and you can always add more.  Add the mint right into your food processor along with a teaspoon of salt and 1/2 teaspoon of pepper.







    Drizzle in 1/2 cup of olive oil.







    Put the lid on and whir it up for about 30 seconds.







    You want it to be somewhat chunky like this..and have some texture to it.

    Then pour it all in a bowl and squeeze a lemon over top.







    Stir it up.







    The lemon adds some brightness to the flavor of the peas and the mint.

    I suppose I could have just made life easier on myself by adding this into the processing part.  I tend to make life difficult on myself sometimes, kind of being a “fly by the seat of your pants” kinda gal though.

    Now slice up a loaf of french bread into 1/4 inch slices.  Lay it out in a single layer on a baking sheet.  Drizzle it with olive oil and pop it into a 375º for about 10 minutes, or until the tops are golden bread and crisp, but the insides are still a little soft.







    If you have one of those expensive, neat stoves with a grill pan, just toss them on there and flip them after you get them crispy on one side.

    And just know that I covet your expensive stove.  Yes I do.

    Now take your luscious, divinely pureed peas and spread a good portion over top of one of the crostini.

    Top it with either some parmesan shavings or some nice tangy goat cheese (my personal preference!).







    If you want them warm, pop them back into the oven for about 3-5 minutes.

    But right now? It’s 95º here in Oklahoma on a daily basis already.  I kind of like them fresh and cool.

    Smashed Pea Bruschetta with Mint

     

    Author:

    Recipe type: Appetizer

    • one 16 oz bag frozen peas (2 cups)
    • 1 c. grated parmesan cheese
    • ¾ c. fresh mint leaves
    • 1 t. salt
    • ½ t. pepper
    • ½ c. olive oil
    • one lemon, juiced
    • for garnish – ½ c. shaved parmesan or goat cheese
    • one loaf french bread
    • ½ cup olive oil
    1. Drop peas into boiling water for 1-2 minutes. Drain and add into ice water bath until cooled. Drain again and put into food processor with remaining ingredients. Turn on food processor and process for about 30 seconds or until peas are smashed but still have some texture. Slice bread into ¼ inch rounds. Place on baking sheet and drizzle with olive oil. Bakd at 375º for 10 minutes or until tops are golden but inside is still somewhat soft. Spread pea puree on top of bread and garnish with shaved parmesan cheese or goat cheese.
    2. For warm bruschetta – pop back into oven for 5 minutes
    3. For cold bruschetta – serve as is

    3.2.2045

     

    Love pea recipes? Join other  bloggers participating in Food Network’s Summer Fest by checking out their recipes for peas!

    Feed Me PhoebeSweet Pea and Green Onion Soup
    Taste With the EyesPeas and Pasta with a Garlicky Yogurt Sauce and Smoky Walnuts
    WeeliciousPeas and Pasta
    DevourQuick Salad with Peas
    Napa Farmhouse 1885Pasta with Spring Peas, Mushrooms and Greens
    Red or Green?Szechuan Spring Peas, Asparagus, Pine Nuts and Brown Rice Salad
    Blue Apron BlogSweet Corn & Pea Fritters with Pea Tendril Salad
    Pinch My SaltHomemade Tuna Noodle Casserole
    Domesticate MeClean Out Fridge Frittata
    Virtually HomemadeSummer Lasagna with Skinny Alfredo Sauce
    The Sensitive EpicurePea Puree with Roasted Salmon and Chives
    Daily*DishinMarinated Spring Pea Salad
    The Heritage CookPea, Potato and Bacon Salad with Lemon Vinaigrette
    FN DishFavorite Shelled Pea Sides

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    Crunchy Topped Blueberry White Chocolate Muffins

    blueberry white chocolate muffin

    Summer is here and blueberries will sure to be busting out all over!

    I love the warm gooey tang of a blueberry in baked goods and nothing shows them off better than this recipe for Crunchy Topped Blueberry White Chocolate Chip Muffins.  Warm bursting blueberries along with white chocolate chunks? It’s a winner I tell you.




    The great thing about this muffin recipe is that you can switch out the blueberries for raspberries, or even chopped up strawberries or apples. It’s versatile, moist and has a crunchy wonderful topping!

    blueberry white chocolate muffin

    These are a great treat for Sunday brunch, a girl’s breakfast, or just to take to work and watch people hug you with joy. Serve them with a tall cup of java, an icy glass of milk, or a chai latte for a special treat once in awhile. The tops are especially yummy with their crunchy sugary sprinkling. Muffin tops are the always the best art aren’t they?

    Remember the “Muffin Top” episode of Seinfeld?

    Elaine:

    Here’s your problem. You’re making just the muffin tops. You’ve gotta make the *whole* muffin. Then you… Pop the top, toss the stump. Taste.

    Remember Kramer driving all those “stumps” around on his tour bus? That was one of my favorite episodes ever. 

    Now, let’s make muffins!

    The instructions are simple – mix the dry ingredients, combine the wet ingredients, add them together and fold in some blueberries and white chocolate pieces. Top them with a simple topping and that’s it.  Let’s get baking!

    First we’ll mix up all our dry ingredients.  Into a medium-sized mixing bowl, add 1 1/2 cups of flour, 3/4 cup sugar, 1/2 teaspoon salt, and 2 teaspoons of baking powder.  Take a whisk and stir them up well.

    mix dry ingredients

    Next we need to do the same with our wet ingredients.

    In a large mixing bowl add 1/3 cup vegetable oil, one teaspoon of vanilla and one egg.  Also add in 1/3 cup of buttermilk. You can make your own buttermilk substitute by adding a tablespoon of lemon juice or vinegar to a one cup measuring cup and then filling it with milk and letting it stand for five minutes.You can just use milk if you like, but buttermilk has an acidity that reacts with the baking soda or powder and makes your muffins, cakes, etc lighter and fluffier and yummier, so give it a try!


    IMG_0167


    Lightly mix it for about 20 seconds.


    IMG_0170


    Then add about half of your dry ingredients mixture.

    dry ingredients mix

    Mix 10 seconds then add your remaining dry ingredients. Mix again.


    IMG_0175


    The mixture is relatively thick,  and that’s okay! We need a thicker batter to hold up to the topping we’ll add later.

    Now, add in one cup of white chocolate chips and one cup of blueberries.

    blueberry white chocolate

    And gently  fold these in evenly.

    Line your muffin tin with muffin liners (or you can spray them with baking spray).


    IMG_0184


    Using an ice cream scoop, Scoop your batter evenly into 9 muffin liners. You could stretch them to a dozen and make them a bit smaller, but I like them good-sized.

    scoop muffin dough

    Add them into your muffin liners.

    Now we’ll make our crunchy topping.

    In a medium bowl, add 2/3 cup brown sugar, 1/4 cup flour and 1 teaspoon of cinnamon. Give it a mix with the whisk.


    IMG_0186


    Add in 2 tablespoons of softened butter. It’s important to have it soft so it will mix properly.

    softened butter

    Now, using a fork, mash the butter into the dry mixture until it’s all worked in and there aren’t large lumps of butter.


    IMG_0188


    Once it’s mixed, sprinkle a good tablespoon over each of your muffins.

    muffin crunchy topping

    Then pop them into a 350º oven for 20 minutes.

    oven bake muffins

    Remove them and don’t let them get too cool!
    blueberry white chocolate muffin

    Because when you slice into them with a fork, you’ll see just how tender, moist they are and how the berries are bursting with their heated juciness while the white chocolate pieces are warm and gooey.


    Photo Jun 04, 4 25 52 AM


    See?


    Photo Jun 04, 4 26 23 AM


    Here’s the printable recipe just for you!

    Crunchy Topped Blueberry White Chocolate Muffins

     

    Author:

    • 1½ c. all-purpose flour
    • ¾ c. sugar
    • ½ t. salt
    • 2 t. baking powder
    • ⅓ c. vegetable oil
    • 1 t. vanilla
    • 1 egg
    • ⅓ buttermilk
    • 1 c. fresh blueberries
    • 1 c. white chocolate chips
    • ⅔ c. brown sugar
    • ¼ c. flour
    • 1 t. cinnamon
    • 2 T. butter, softened
    1. Preheat oven to 400º.
    2. Spray muffin cups or line with muffin liners.
    3. Combine 1½ cups flour, ¾ cup sugar, salt and baking powder.
    4. Place vegetable oil into a 1 cup measuring cup;
    5. add the egg and enough milk to fill the cup.
    6. Mix this with flour mixture.
    7. Gently fold in blueberries and chocolate chips.
    8. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
    9. Mix together all ingredients with fork. Sprinkle over muffins before baking.
    10. Bake for 20 to 25 minutes.

    3.2.1753

    For other great recipes using berries check out these other blogs featuring berries for Food Network’s virtual Summer Fest!

    Feed Me PhoebeGluten-Free Blueberry-Almond Pancakes
    The Lemon BowlStrawberry Mango Chia Smoothie
    Jeanette’s Healthy LivingGingered Blueberry Shortcakes With Light Creamy Topping
    Taste With The EyesBlueberry Limoncello Pavlova
    Sweet Life BakePaletas de Fresca y Aguacate
    Napa Farmhouse 1885Mixed Berry Tea Cake 
    Red or Green?Strawberry & Blueberry Crisp (Red or Green-style)
    Virtually HomemadeBlueberry Mint Margaritas
    Haute Apple PieTriple Berry Ice Cream
    Pinch My SaltStrawberry Peach Cobbler With Almond Biscuit Topping
    Cooking With EliseDehydrating Blueberries, Plus Blueberry and White Chocolate Cookies
    DevourFour Healthy Berry Recipes
    Domesticate MeSummer Berry Crisp
    WeeliciousBrainy Breakfast
    The Sensitive EpicureStrawberries With White Balsamic Vinegar Caramel, Orange Zest and Black Pepper
    Daily*DishinFresh and Easy Blueberry Pie
    From My Corner of SaratogaMixed Berry Freezer Pops
    FN DishWake Up With Berries

     

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    How to Make French Press Coffee at Home

    How to Make French Press Coffee at Home

    Every Sunday morning, I get up before the rest of the household. I tiptoe out to the kitchen, past the sleeping dogs and husband, fill my tea kettle halfway and set it to boil on the stove.

    It’s a day for special coffee. The rest of the week, I don’t really have time for this, but Sunday morning?

    I make the time.



    I make French press coffee.

    Just what is it about French press coffee that makes it so richly satisfying? Why do I love to sit on my patio with my press pot and simple white cappaucino cup and saucer and write or read a good book?

    A French press pot, press pot or plunger pot, which are other names this contraption goes by, makes a better cup of coffee than that old standby drip coffee maker. Think about it. When you drip coffee, the water doesn’t do anything but quickly pass through the paper filter and the coffee. There are newer Krup type coffee makers now that have improved this with funnel type filters that are permanent, but mostly quick drips aren’t the best way to make coffee.

    The French press is great because you brew the water and ground bean together and you can leave it for a short time if you like weaker coffee, or longer, like I do for a stronger brew. And because there is no paper filter to absorb the essential oils of the coffee, it’s all going to be in that cup of coffee you’re drinking.

    And, isn’t there just something special about a glass and chrome individual pot that is excitingly elegant?

    So, what you’ll need to French press your coffee.

    A French Press pot.  Bodum is a good brand but anything sturdy will do.  You can get one usually for between $20-$30 but a quick trip to amazon.com revealed some even less costly than that.

    You’ll need a bag of whole coffee beans and a grinder. Again, there is much dispute amongst coffee snobs about the evenness and quality of the grinder, but I got a small one for $20 and I am happy with it.  You can play around with coffee beans in flavored and unflavored. It’s your preference really.

    The rule of thumb for measuring out the coffee is one rounded tablespoon per four ounces of water. French Press pots come in different sizes so you have to take that into account. Mine is a 32 ounce pot so I use eight tablespoons, but now, I’ve done it so frequently, I just eyeball it.

    Mine has a clear plastic top that pops off.

    You’re going to put your beans in the silver cup located on top of the base.

    Then pop the clear lid on tight.

    That brown button under my fingers is what sets the grinder to whir and grind up the beans. Pulse it a few times to get a feel for it, and then just hold your finger down for a few seconds.

    This is important! Do NOT grind your coffee to powder! The lid of the french press has a mesh plunger and if ground too fine, you’ll end up with dirty coffee as they will escape through this into the water.

    This looks about right.

    I flip my grinder upside down so all the coffee goes into the top.

    Then I remove the top and voila! Fresh ground coffee!

    Now you can measure your grounds into your French press pot, or just dump it in like me when you’ve done it enough to know.

    Now for your water. Once your water boils, take it off the stove for about 20 seconds. Then pour it right over top of your grounds.

    Fill it to within an inch of the top and then set your plunger lid right on top.  Make sure the plunger is all the way up on the lid.

    Now, be patient and let this brew. The common time is four minutes.  I leave mine for five.  It’s just the way I like it.

    Once that time is up, grasp the plunger firmly in one hand and evenly push down on it.  Don’t let the plunger go crooked or the coffee grounds will escape into the water.

    Push it down all the way.

    I love the crema dark foam on top.

    And that’s it!  You have a lovely pot of rich dark coffee now to enjoy.

    I love to take it to my patio with one simple gooey yolked egg and some toast soldiers.

    I love Sunday mornings.

     

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