Peach and Blueberry Cream Cake

The Cake Slice Baker's crew had a tie.  Fresh Strawberry Cake with White Chocolate Chips along with Lime Chiffon Cake were the June cake winners. 
I chose the Strawberry Cake to bake and this is what happened...
...a good outcome indeed!  A fresh, moist and fluffy cake. I think this could easily be adjusted to fit any in-season fruit you desire to use. 

Peach and Blueberry Cream Cake
Print recipe here
2 large eggs
½ C sour cream
1 lemon, zested
1 tsp pure vanilla extract
1 tsp pure almond extract
1½ C whole wheat pastry flour, divided
1½ tsp aluminum free baking powder
¾ tsp aluminum free baking soda
¼ tsp celtic sea salt
¼ C (4TB or half a stick) unsalted butter, softened
1 C whole cane sugar (aka sucanat or rapadura)
½ C peaches, diced
½ C blueberries

1. Preheat the oven to 350 degrees F.  Grease an 8 inch square glass baking dish and set aside.

2. Whisk together the eggs, sour cream, lemon zest, vanilla and almond extracts in small bowl, set aside.

3.  Measure out the fruit and place into a small bowl.  Add ¼ cup of the flour and stir to coat, set aside.

4. Combine 1¼ cups of flour, baking powder, baking soda and salt in a medium bowl, set aside.

5. Whip the butter and sugar in a large mixing bowl with an electric mixer for 3 minutes, until fluffy. Pour and mix the egg mixture into the bowl in a slow stream until fully incorporated.

6. Add ½ of the flour mixture and mix, add the last ½ of flour mixture and mix until the dough is completely wet throughout with no traces of dry flour.  Fold in the fruit with a spatula, then scrape down into the glass baking dish.

7. Bake for 45-50 minutes until golden and a toothpick inserted in the center comes out clean with a few crumbs remaining.  Let the cake cool in the pan for about 5 minutes, you can then invert onto a serving platter and cut to serve.

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Cream Cheese Cupcakes with Fresh Berry Syrup

Today is April's Cake Slice Baker's cake post day.  This month the winning recipe was Cold Oven Cream Cheese Pound Cake from Cake Keeper Cakes by Laurra Chattman.  It makes a huge bundt cake that I was not needing.  Reconfigured my tastes and needs, 'Wa-lah!' into a Spring-y cupcake topped with Fresh Berry Syrup and whipped cream for a lush dessert.  Think of a combination between pound cake, cupcake, strawberry shortcake and cheesecake?  But. All. Good.

Cream Cheese Cupcakes
Print recipe here

1 ½ C whole wheat pastry flour
1 tsp aluminum free baking powder
½ tsp celtic sea salt
¼ C (1 stick) unsalted butter, softened
4 oz cream cheese, softened
1 ¼ C organic cane sugar
3 large eggs, room temperature
1 tsp pure almond extract
½ tsp pure vanilla extract
1 medium/ large lemon or 2 small lemons, zest only

1. DO NOT PREHEAT OVEN! This is a cold oven recipe. In a small bowl measure your sugar, zest the lemon and mix into the sugar with a fork. Inhale the wonderful smell and set aside.

2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside. 

3. Prepare your muffin tin lining with paper cupcake liners or greasing with a little butter or oil spray.

4. In a large bowl, mix the butter, cream cheese and zested sugar with an electric mixer on a higher speed for 3 minutes until fluffy. Beat in the eggs one at a time. Add in the extracts.

5. Add the flour mixture and mix into the batter in 3 separate increments on a lower speed. Once all is added, mix an additional 30 seconds.

6. Pour the batter into the cupcake cups until ¾ full. Place the pans on the lowest oven rack. Shut oven door and turn your oven onto 325 degrees F. Bake for 30-35 minutes, remove once golden on the top. Let cool in muffin tin for 15 minutes. Place the cupcake on a cooling rack until completely cooled.

7. Serve with Fresh Berry Syrup and a dollop of fresh whipped cream.  Makes 18 cupcakes.

Fresh Berry Syrup
Print recipe here
3 C fresh berries- any variety you desire
½ C raw cane sugar
½ tsp lemon zest (optional)

1. Mix all ingredients in a medium size bowl. Let sit until the juices of the berries come out and make a syrup.  Minimum of 1 hour.
Serve over pancakes, waffles, cupcakes, cakes, ice cream. Add to smoothies, lemonade, seltzers, teas and cocktails.   

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Breakfast Tater Tot Haute Dish {Casserole}

Spring has sprung in most of the states (P.S. Minnesota is still waiting...not normal at all...but still waiting. Currently we are waiting for a snow storm tonight and as I sit here typing I am currently watching the flakes arrive!).

Time for animals and flowers to resurrect from the winter slumber.  Same with My Savior!  How did God know to do that?  Seriously amazing in so many ways!  Have a Happy Easter everyone! 

On a busy weeknight, I often make this dish for a (kid loving) night breakfast.  Using organic ingredients to ensure the nutritional density of this meal filled with protein, healthy fats, potassium and mineral rich ingredients. 

Breakfast Tater Tot Haute Dish {Casserole}
Print recipe here
1 pound Homemade Breakfast Sausage*
2 ½ C monterey jack or cheddar cheese, shredded
2 C whole milk
4 large eggs
½ tsp celtic sea salt and fresh cracked pepper
2 lb bag organic, non-gmo tater tots

1. Brown the Homemade Breakfast Sausage in a crumbled style or nitrate free sausage of your choice.

2. In a medium size bowl beat the milk, eggs, salt and pepper together.

3. Layer sausage on bottom, cheese, egg mixture and top with tater tots.

4. Bake in preheated oven of 425 degrees for 30-40 minutes until tater tots are golden brown and sides are bubbling. (Note: generally the length of time on the tater tot package plus a few extra minutes.)

Accidental photo that turned out pretty funny.  Sneaky little crumb snatcher waiting in the wings. 

*When making this recipe, I usually sub out the sugar in the Homemade Breakfast Sausage with Pure Maple Syrup to give it an extra layer of flavor that goes great with this recipe.


Today's recipes where brought to you by, inspired or adapted from:  AllRecipes

Double Chocolate Loaded Cookies and Protein Packed Chocolate Cookies (Healthy Enough for Breakfast Cookies)

Long title I know, it will be worth it.

I made these cookies and they are amazing!  They are also amazingly healthy.  Loaded with fiber, protein and antioxidants. Yet so good, no one will suspect a thing.  Be careful though, these brownie dense cookies are very addicting! 

Healthy is good, but eating the entire bowl of dough is bad, hahah....not that I would do that.  Ever.  I mean really.  Well, maybe just a taste.  For you know, quality control and such.  No cookies to bake?  Someone must have come in when I wasn't looking?  I have been meaning to get that alarm system.  Now would be a good time, to ward off those horrible intruders. 

Double Chocolate Loaded Cookies

Print recipe here

½ C white whole wheat flour

¼ C golden flax seed, ground

½ C old fashioned rolled oats (not instant)

¼ C dark cocoa powder

1 tsp aluminum free baking soda

¼ C unsalted butter, softened

⅔ C organic brown sugar or sucanat

1 large egg

1 tsp pure vanilla extract

½ C pecans, chopped

½ C dark chocolate chips

½ C dried cherries (juice sweetened or sugar free if you can find)

celtic sea salt for sprinkling

1. Preheat oven to 350 degrees F. Line a cookie tray with parchment paper.

I should really be more careful with the intruders around ;)

2. In a medium bowl whisk the butter, sugar, egg and vanilla. With a wooden spoon, add in the flour, flax seed, oats, baking soda. Mix in the pecans, chocolate chips and dried cherries.

3. With a cookie scoop, drop onto your parchment lined cookie tray. Sprinkle with a pinch of salt over each one. (Important Note: Use celtic sea salt or kosher salt, not table salt!) Bake for 10 minutes. Remove from tray and let cool on wire rack, plate or wax paper.

~After making the above recipe I was inspired to make a low carb-o, high protein "breakfast" version.  They turned out so good I am including this rendition as well.  Seriously healthy enough for breakfast!  They are more cake like but equally flavorful.  Naturally, they are sugar and gluten free.  Good for any(who's) currently on the GAPS, Paleo, Primal, Hunter/Gatherer, HCG Phase 3 & 4, Atkins or South Beach diets plan.  Especially good for all my Phases To Forever (Phase 3er's and 4er's only..this one is for you!).

Protein Packed Chocolate Cookies (Healthy Enough for Breakfast Cookies)

Print recipe here

½ C almond flour (almond meal or simply, finely ground almonds)

¼ C golden flax seed, ground

½ C unsweetened coconut, shredded or flakes

¼ C dark cocoa powder

1 tsp aluminum free baking soda

¼ C unsalted butter, softened or coconut oil

½ C unsweetened applesauce

½ tsp (mounded) liquid or powdered stevia

1 large egg

1 tsp pure vanilla extract

½ C pecans, chopped

½ C cocoa nibs, chopped or ground (optional)

½ C dried cherries or any dried fruit of choice (juice sweetened or sugar free if you can find)

celtic sea salt for sprinkling

1. Preheat oven to 350 degrees F. Line a cookie tray with parchment paper.

2.  In a small bowl stir together the applesauce and stevia until mixed through.

3. In a medium bowl whisk the butter or coconut oil, applesauce + stevia, egg and vanilla. With a wooden spoon,add in the almond flour, flax seed, coconut and baking soda. Mix in the pecans, chocolate nibs and dried fruit.  (I love dried cranberries too!)

4. With a cookie scoop, drop onto your parchment lined cookie tray. Sprinkle with a pinch of salt over each one. (Important Note: Use celtic sea salt or kosher salt, not table salt!) Bake for 10 minutes. Remove from tray and let cool on wire rack, plate or wax paper.

 ~Seriously, how good would it be to add in dried strawberries or raspberries to this?   Make sure to give each recipe a equal opportunity, don't tell the kids or husbands which is which and see what variation wins.

Each cookie is healthy in different ways, your secret is safe with me!

Today's recipes where brought to you by, inspired or adapted from:  Eat Good 4 Life


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Diner Style Pancakes

Special recipe for National Pancake Day!

I like pancakes but am no perfectionist on the food.  I only like a certain kind, the throwback, diner style, greasy and fluffy kind.  Made in bacon grease.  Glad I found out last year that I don't have to feel guilty about bacon grease!  Cooking in it is actually healthy?!?!  Who knew!  Grandma was right after all.  Always use uncured, nitrate and hormone free bacon.  Then save that grease and fry away guilt free. 

This is my perfect pancake.  Tall, fluffy, golden.  Serve with a little or a whole lot of  Sun Ripened Peach Syrup and a little whip cream, perfect Saturday morning. 

Diner Style Pancakes
Print recipe here
1 ½ C whole milk
¼ C apple cider vinegar (with mother)
1 C white flour, unbromated and unbleached
1 C white whole wheat flour, unbromated and unbleached
¼ C raw cane sugar
2 tsp aluminum free baking powder
1 tsp aluminum free baking soda
1 tsp celtic sea salt
2 large organic eggs
4 tablespoons unsalted (pastured) butter, melted

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".

2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.  Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. Let sit a few minutes and the batter will begin to raise.

3. Heat a large skillet over medium heat or electric skillet to 375 degrees F. Coat with some left over bacon grease.

4. Pour ¼ cup of batter onto the skillet, cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

4. Remove when both side have turned golden brown. Smother with pure maple syrup, whip cream, chocolate chips, jam, or your favorite toppings.

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Gingerbread Spiced Syrup

The countdown to Christmas is less than a week!  You may just have everything on hand to make this simple type syrup spiced up like Gingerbread Cookies.  Make sure to have this out on your table for all who share this wonderful Christmas day with you.  Are you wanting more drink ideas?  Don't forget about serving this Holiday Pie Coffee Creamer and this Hot Cocoa.

Gingerbread Spiced Syrup
Print recipe here

2 C water
2 C raw cane sugar or 1 C pure maple syrup or 2 tsp stevia
2 inch piece fresh ginger root, sliced thin
2 whole cinnamon sticks
20 whole cloves
20 whole allspice berries
1 tsp ground nutmeg
1/2 tsp whole peppercorns

1. In a medium saucepan over medium-high heat, combine water and sugar or equivalent. Stir in ginger, cinnamon stick, cloves, allspice, nutmeg and peppercorns.

2. Bring to a boil, reduce heat to low and cover. Simmer for 30 minutes.

3. Let cool for 20 minutes, then strain through a fine mesh sieve, or double layer cheesecloth. To remove the ground nutmeg. Store in glass jars.

4. Use to spice up coffee, tea, apple cider. Add a tablespoon to your favorite beverage, whipped cream or brush it on fresh muffins or cakes. Drizzle over yogurt, oatmeal or pancakes. Keep as a simple syrup to spruce up your cocktails for Christmas parties and New Years Eve.  Simply wonderful!



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Lemon Poppy Seed Muffins

I hope all of you had a wonderful Thanksgiving!  I wanted to post this earlier but have been dealing with some solid head colds around here.  The kind that throw off your equilibrium and make you feel like you just stepped off the Gravitron!  But we are all better now and while monkeying in my kitchen a few days ago I came up with this gem of a breakfast treat.  Wonderful enough to officially label it as My Favorite and My Best, the flavor is fresh yet intense.  I think I ate almost the whole dozen!  My Big Guy has labeled these as his favorite as well.  The Beurre Noisette (pronounced bur nwah-zet) makes this so savory, the lemon gives it a fresh zest and the yogurt keeps them moist.  I hope you give these a try and love them as much as we do, we are on our 3rd batch already this week.  The How To below is for the Beurre Noisette (Browned Butter), but when you say it in french it sounds all the more fancy.

Lemon Poppy Seed Muffins
Print recipe here

⅔ C turbinado sugar (Sugar in the Raw) + 2 TB for sprinkling tops
zest and juice of 1 lemon
2 C whole wheat pastry flour
2 tsp aluminum free baking powder
¼ tsp baking soda
¼ tsp celtic sea salt
¾ C plain Greek yogurt or cultured sour cream
2 large free range eggs
1 tsp almond extract
½ C browned butter, cooled
2 TB poppy seeds
¼ C sliced almonds

1. Preheat oven 400 degrees F. Line a 12 regular sized muffin tray with paper muffin liners, place the muffin pan on a baking sheet and set aside.

2. In a large bowl, measure the sugar and top with lemon zest. Combine until the wonderful lemon fragrance rises and consumes your smelling senses! Whisk in the flour, baking powder, baking soda and salt. In a a smaller bowl whisk together the eggs, Greek yogurt or sour cream, almond extract, lemon juice , browned and cooled butter.

3. Make a well in the dry ingredients bowl, pour the wet ingredients into the well and mix until almost thoroughly combined. Add poppy seeds and combine. Be careful not to over mix!

4. Divide batter between muffin cups. Sprinkle each muffin with sliced almonds pressing slightly, top with turbinado sugar.

5. Bake for 15 to 18 minutes or until the tops are golden and a wood skewer inserted in the center of the muffin comes out clean.

6. Let cool in the pan for 5 minutes before removing, if you can wait that long before ripping one out and biting into it!
 
 
 
How To: Beurre Noisette (Browned Butter)
Print recipe here
 

1. Heat your pan to medium high heat, place the butter in a pot or pan.

2. High heat will brown the butter quickly, and maintain a regular consistency. However, if you do not monitor the butter properly, the milk solids and salt particles will sink to the bottom of the pan and burn. Keep an eye at all times on the pan.

3. Cook, stirring constantly, until the butter becomes a light tan color. Remove the pan from the heat. The butter will continue cooking even after you remove it from the burner. The finale should be nut-brown and have a toasty aroma. Overcooked butter will have a very bitter taste.

5. Substitute brown butter for melted butter. It will add a complex and nutty flavor to your food with this classic French technique.
 
 
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