Tag Archives: Blueberry

Very Blueberry Cupcakes with Blueberry Frosting

This weekend I wanted to take advantage of the opportunity to make some more cupcakes and after tossing around a few ideas for my dad, I settled on some blueberry cupcakes. There were a few other ideas that I will just have to save for another date. 🙂

 

I love cupcakes and muffins that are just bursting with fruit, so I have a tendency to over do it a little when it comes to that. But that’s just me.

Blueberry Cupcakes

 

Ingredients

Cupcakes

1 2/3 Cups Cake Flour, Non Self Rising 2/3 Cup Sugar
1/4 Teaspoon Baking Soda 2 Eggs
1 Teaspoon Baking Powder 1 Teaspoon Vanilla
1/2 Teaspoon Salt 3/4 Cup Sour Cream
1 Stick of Unsalted Butter 1 1/4 Cup Fresh Blueberries

 

Topping

6 Tablespoons Sugar 1/4 Cup Brown Sugar
1 Teaspoon Cinnamon

 

Icing

1 1/4 Sticks Butter 8 Oz Cream Cheese, Room Temp
1/2 Teaspoon Vanilla 2 2/3 Cups Confectioner’s Sugar
1/4 Cup Jam, Blueberry

 

Directions:

1. Mix together the topping. Set aside.

2. Preheat the oven to 375. Sift together the flour, baking soda, baking powder and salt. Then, in a mixer, beat together the butter and sugar until pale and fluffy. Add in the eggs 1 at a time, and then add in the vanilla. Reduce the speed to low and in 3 separate batches, add in the flour mixture while alternating with the sour cream. Lastly, fold in the blueberries.

3. Divide the batter among the cupcake cups. Sprinkle on the topping and bake for about 20 minutes, or until a toothpick comes out clean.

4. For the icing, beat together the butter and cream cheese until pale and fluffy. Reduce the speed to low and gradually add the vanilla and confectioner’s sugar. Raise the speed for 1 minute. Add the jam on top and immediately spoon it into the pastry bag. Do not stir it. When the cupcakes are completely cool, ice your cupcakes.

Blueberry Cupcakes 2

 

You could easily just skip the icing and make these as muffins. The cake portion really isn’t that sweet and the topping adds a nice little sweet layer.

Now for a giggle. While I was making these cupcakes, my sister and I were trying to make homemade snickers ice cream bars. Great in theory. But execution wise, epic fail.

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Check out the recipe here if you want to give them a try…or just look at what we were ATTEMPTING to create. I have to say….they tasted GREAT, but they were exacting easy to eat.

One day, we will try this guy again.

 

Blueberry Chocolate Cake with Blueberry Buttercream Frosting

Sunday night was also my Dad’s birthday and birthdays are kind of a big deal in our family. There are a few unique things that I think make a birthday in this house a bit different than what you might see elsewhere.

  • There are usually 7 of us, and now with Brent there are 8. So, it’s loud. Picture the stereotypical Italian family getting together and multiply that by 6 girls. Seriously loud.
  • Dinner is all out. The birthday person gets to pick what they what for dinner and that is what is whipped up. This time was a seafood pasta.
  • When singing Happy Birthday, sing as loud and as out of key as possible. Ear splitting high notes, piercing notes and anything else you can make your voice do. This is usually when the dogs run away in terror. If we have company, they think it’s weird at first then they join in with something we’ve never heard before. We all think it’s hilarious.
  • When picking out a card, it NEEDS to pop up. If it doesn’t pop up, put it down and find another. If you can find one that sings AND pops up, you probably have a winner. There is a competition for the best card and strangely enough, we have never shown up with the same card. Only every once in a while from year to year. Those immediately lose. Sorry.
  • Have fun. Obviously.

For my Dad’s birthday, I decided that I would make the cake and his favorite thing in the world is blueberry. So I decided to make a blueberry cake. Originally it was going to be a Blueberry Lemon Cake, but he didn’t really like that idea. He wanted chocolate. Chocolate it is.

Chocolate Blueberry Cake

 

 

Ingredients:

1 Cup Flour 1 Cup Sugar
6 Tablespoons Cocoa Powder 3/4 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda 1/4 Teaspoon Salt
3/4 Cup Water 1/2 Cup Blueberries, melted
1 Egg

 

Frosting Ingredients:

1/2 Cup Butter, softened 4 1/2 Cups Confectioner’s Sugar
1 1/2 Teaspoons Vanilla 3 Tablepsoon Milk
1/2 Cup Frozen Blueberries, thawed and drained

 

Directions:

1. In a large bowl, stir the dry ingredients. Then, with a blender, blend the blueberries, egg and water.

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2. Whisk the wet ingredients in with the dry. Be careful not to over mix the batter.

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3. Bake in a greased round 8 inch pan at 350 degrees for 25 minutes. I made two of them in order to stack them for the cake.

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For the Frosting:

1. In a large mixing bowl, beat the butter until it is light and fluffy. Then gradually add in the confectioner’s sugar. Lastly, mix in the blueberries, and milk. Use the milk to get the consistency that you would like.

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Easy! When the cake is completely cooled, COMPLETELY cooled. You can start frosting it. Just know that it needs to be stored in a chilled area because the frosting is made of butter.

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I was struggling a little bit with the icing of it. But that’s a skill that I will pick up eventually 🙂

We all sat down for dinner and Maggie gave us a mini wine lesson on the two that she had picked out for dinner.

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We sat down and had some seafood pasta with a delicious red sauce.

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As we were sitting down, I grabbed one of the naked rigatoni still sitting in the strainer just to munch on. I was talking at the same time, and decided to goof around a little bit, so I blew through the rigatoni…IT WHISTLED! I felt like a five year old that just discovered the best thing ever! Why I never realized this when I was younger, I have no idea. I know I would have driven my mom nuts if I did figure it out earlier.

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So fun! You just have to pinch the sides of it a little bit to restrict the air flow and it will make this loud, high pitched whistling noise. 🙂

 

After dinner, the cake came out and I was honestly a bit nervous about how it was going to go over. I have never made one of a birthday cakes and this one was a bit different in itself. I don’t know if you noticed…it has NO OIL. There is no butter, no canola oil, no nothing. The icing obviously has butter but the cake itself. Nada. It’s a healthy chocolate cake. YUP.

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But it was delicious! The cake itself was really rich. The chocolate flavor really came through in it. The blueberries were also really apparent in the frosting. Big hit!

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It was even better the second day. The blueberry flavor came out a lot more the second day.

When cake was finished and we were starting to clean up, my dad brought over the wish bone that I had been waiting to dry out for a few days. Brent and I broke it and I guesssssss my wish won’t come true. MER.

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Happy Birthday!!

Do you have any weird traditions in your family??

 

Whole Wheat, Light and Fluffy Pancakes and Some X-Mas Cards

This whole weekend, I’ve been getting over the flu. I spent it catching up on some TV and some movies and sleeping. I was absolutely dying. I hate being sick. And I’ve still got the sniffles.

Anyways, I am on a mission to start using up some of the baking, pasta and canned goods in my house. I never really realized how much of it I have until I’ve started to attempt to put a dent in it. It’s madness. I could honestly eat for weeks just based upon my non-perishable items.

For breakfast, I decided to make some Whole Wheat Pancakes that turned out to be really light and fluffy. They were extremely good, and not as dense as I normally picture those whole wheat items.

Whole Wheat Pancakes

Ingredients:

1 Cup Whole Wheat Flour 2 Tablespoon Dark Brown Sugar
2/3 Cup All Purpose Flour 5 Tablespoons Butter
1/3 Cup Ground Flaxseed 1 1/2 Cup Vanilla Almond Milk
1 1/2 Tsp Baking Powder 2 Eggs

Directions:

1. Mix all of the dry ingredients in a large bowl.

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2. Soften and cut up the butter. Add it to the mix using a fork and mix it in until the batter is a sand like texture. Then mix in the almond milk and eggs.

3. Heat up the skillet to a medium heat and add your batter. When the batter bubbles, flip the pancake over.

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For the last few pancakes, I added some chocolate chips just to spice things up a bit. It made me wish they were all smothered in chocolate chips.

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I like adding things like the flaxseed to the pancakes because it adds a bit more protein to the pancake. Something that you never really see in a pancake unless you add some protein powder.

For the topping, I took some frozen blueberries and some frozen blackberries and heated them up. Then mashed them a bit to get the juices out.

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I love these berry toppings and this was one of my favorites. I don’t end up using NEARLy as much syrup as if I were just depending on the syrup. I usually just sprinkle it over the berries and that does it.

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YUMMO.

Last night I started to put a little tiny dent in christmas wrapping and my X-Mas cards. I wasn’t really in a crazy creative mood, so I think they turned out a little less stellar than I wanted them to…but they will do.

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But they are going to work for now. I can already tell, that even though I don’t have too much on the books for this week, it’s going to be killer.

Happy Monday!

Slow Cooked Buffalo Chicken Flatbread

This morning, I woke up at 6 to try out the Jillian Michaels Yoga DVD Workout. Today was supposed to be my rest day after the 7 mile run yesterday. Instead, I wanted to give her DVD a try because it was low impact and yoga does great things for healing muscles. I have also heard GREAT things about her DVD workouts and really wanted to give one of them a go.

I actually really liked it! She has a different take on yoga in the sense that she doesn’t focus on the static movements that many others do. I find yoga to be slightly boring, but Jillian incorporates deliberate movements that target just about every muscle in the body. FOr an early morning workout, it’s perfect. All you have to do is roll out of bed and flip on the TV. Not much to it. And she will DEFINITELY make you sweat.

After the workout, I sat down at the computer for some work. whipped up some breakfast and headed out on the road. For breakfast I indulged in a LOVELY Spinach Protein Smoothie. OH GOOD YUM.

 

Ingredients:

1 Frozen Banana 1 Handful of Spinach Leaves
1/2 Cup Frozen Blueberries 1/2 Cup Almond Milk
2 Full Tablespoons Chocolate Protein Powder

It may not look all the pretty, but it was good. I have been dying to give the spinach deal a try just to see how it went and I really enjoyed it! You will definitely be seeing a few more smoothies with spinach leaves in there!

Work was crazy. I just ran around all day. I also had to deal with some shenanigans trying to find the pups a place to stay on saturday night because Brent and I are going camping with some friends. That was a headache. I got a new dishwasher! Fun! But it’s legit been washing the first load for the past two hours…annnnnnd it’s still going. Mer.

For dinner, I delved into that Slow Cooked Buffalo Chicken and made a little flatbread! Oh and did I do good things! LOVE! It had some spice, and some zest and some SIZZLE! Yup, I said it!

 

Ingredients:

1/4 Cup Slow Cooked Buffalo Chicken 1 Tablespoon Jalapenos
1/4 Slice Muenster Cheese, Shredded 1/4 Cup Mozzarella Cheese, Shredded
Buffalo Saice to Taste 1/4 Cup Onion, Sautéed

Directions:

1. Sautee your onions. Place all of your toppings on your flatbread and bake at 375 for 5-10 minutes depending on how crispy you want it. Enjoy!!

 

 

 

 

 

This was actually very low calorie as well! The bread I used was only 60 calories, and with all of the toppings, we are talking about 200 calories! AWESOME. Now, you obviously need more than that to fill the tank, so pair it with a salad, or in my case…Moose Track Ice Cream!

 

I mean really?! What doesn’t complement something spicy better than something sweet?! Hahaha.

Oh well! I’ve got Tina’s Best Body Bootcamp waiting for me in the morning! She’ll definitely zap the ice cream right out of me.

I was supposed to start the program on Monday, but really needed to get a solid 7 miler in. My plan is to use Tina’s Bootcamp as cross training during my half marathon training. It’s only 6 weeks away! That’s actually terrifying to me. I am only at 7 miles and that’s just a bit over half…Tina’s going to help…I hear she does wonders like that.

What’s your favorite DVD workout?? When do you like to turn them on?? In the morning? Or when you just can’t seem to get the motivation to drive to the gym??

I am really only experienced in Insanity. I LOVE insanity. It gives me no excuses to NOT workout. All you have to do is press play! (I may or may not have stole that line from a Shaun T commercial for insanity)

Chocolate and Protein French Toast with Fresh Blueberry Topping

OH YEA. BEST WAY TO START A FRIDAY. Chocolate French Toast. For Real.

 

Ingredients:

3 Slices of White Toast 3 Eggs
1 Tablespoon Buttermilk, or Skim Milk 1/8 Teaspoon Cinnamon
1 Full Tablespoon of Chocolate Protein Powder
1 Tablespoon Cocoa Powder

Directions:

1. In a flat bowl, mix the eggs, buttermilk, cinnamon, protein powder and cocoa powder. Soak a slice of toast in the mix, on both sides.

 

2. Heat up a skillet to medium heat and spray it with cooking spray. Cook each side of the toast for about 1-2 minutes.

And donezo!

 

It was really good. I think I could have upped the cocoa powder a bit but with the blueberry topping, perfecto. I just heated up some frozen blueberries and sprinkled some confectioners sugar on top. There really isn’t any sugar in this dish at all, besides the natural sugar in the blueberries. It’s a great, high protein french toast.

I feel like French toast gets a bad rap because the majority of the time people smother it in syrup. But in reality, if you can do without the sugary syrup, it is equivalent to having eggs and toast with some blueberries. Who can argue with a breakfast like that?!

I tried to be SUPER COOL and make these into CHOCOLATE DRACULA FRENCH TOAST…but it looked more like an angel….

 

EPIC FAIL. Can you at least squint your eyes and shake your head side to side really quickly and maybe see the outline of a Dracula??

I tried…

Anyways….I’m really excited about what I have planned to bake up tonight. I’m going to take tonight to relax a bit…and make a DELICIOUS PUMPKINY dessert. I’m not telling what it is yet though…for fear that it might turn out like dracula…the complete opposite of what I’m going for…an angel.

HAPPY FRIDAY!

 

What’s your favorite way to make French Toast?? Does it include and unexpected ingredients?? 

 

The by far unexpected ingredient of this one is the protein powder…and the cocoa powder. I am convinced that you can add a little protein to just about anything.