blueberries

Out Living …

~ Laura ~ Leave a comment

Last years birthday was an odd one for me – turning the same age my father was when he passed away. It was such an indescribable feeling. This January will mark year 28 without him. Since he passed away when I was 6 years old, I honestly have only really known life without him. I cherish what I remember, but I still mourn him. I haven’t come to a place where I outwardly celebrate his life in his remembrance. Maybe it’s because I was so young and only remember so much. I am no longer bitter about my dad’s death – I am a firm believer that everything happens for a reason, good or bad, and I know it may take awhile to find the reason.

This year I am officially older than my dad. WOW. Again, I can’t even put into words the feelings that bubble up over this. So when words fail me (which isn’t very often I might ad), baking does not. I put my energy and effort into some surprise delivery cupcakes and planning a mid-week birthday treat.

On Sunday I baked a luscious lemon batch of cupcakes and filled them with a blueberry sauce and piped on the most perfectly paired lemon cream cheese buttercream. I used a new piping tip – which made me relive my ice cream cone filling days in high school.  I used my extra large cupcake liners to ensure some indulging would happen as these pretty perfect cupcakes were delivered. Monday afternoon was definitely made better for a local business. A surprise thank you and acknowledgement of helpfulness. The world can use some more of these types of visits!

14731392_557930124414020_7930662054414118044_nOn Tuesday evening I baked a decadent chocolate cupcake filled with chocolate espresso ganache and piped on a mountain of espresso buttercream. The only request from the birthday co-worker was lots of chocolate. I think I delivered with this 1:1 cupcake to frosting ratio goodie!

Downeast Delicacy

~ Laura ~ 1 Comment

IMG_0834Blueberries are bountiful in Maine, especially Downeast. When I travel home down on Route 9, I am constantly in awe with the beauty of the blueberry barrens. With the last of my fresh blueberries from the Route 9 area I made an open face pie and treated my co-workers to some sweet semi-homemade deliciousness.

Semi-homemade you say? YES! There is only one area in life that I condone, and sometimes even encourage, cheating! That is when it comes to the kitchen. There is no shame in utilizing a quality pre-made product. I am a mom of two girls, I work full time, the girls have karate 2-3 times per week … the list goes on and on. Doesn’t it for everyone? I don’t always have time to knock out a pie crust or batch of brownies, but I will spruce it up and make it my own by adding homemade components.

I hear over and over again how people don’t have time to bake. I get that andIMG_0829 fully understand it. I think with baking people feel it’s not okay to use a pre-made pie crust or a box of brownie or cake mix, but we don’t always have this mind set with cooking. Sometimes I want an easier and sometimes faster way to make something yummy. I have NO SHAME in this EVER!

Pie Crust:
IMG_0830Use your favorite recipe or use store bought. Make sure to blind bake your crust. Once I line my pie plate with the crust and crimp the edges, I line my pie with parchment paper and fill it with beans (that I re-use) to weight the crust down. This ensures that the crust doesn’t shrink down the sides of the pie plate and keeps it from bubbling up all around, since I don’t want to prick the bottom of the crust.

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I bake the pie crust following the directions on the box for the oven temp., however, I rarely use a timer. Once I start smelling the heavenly scent of toasted butter, I know my crust is just about ready! While the crust is baking, I prepare my filling.

 

Pie Filling Ingredients:
You can substitute any frozen or fresh berry for this type of open-face pie.
2/3 cup sugar
1/4 cup cornstarch
1/2 cup water
Zest of one lemon
1/4 cup lemon juice
3 cups blueberries

IMG_0833In a large saucepan, combine the sugar, cornstarch, water and lemon zest and juice until smooth. Add blueberries and stir gently. Bring mixture to a boil over medium heat. Cook and stir until it has thickened. It should coat the back of a spoon, and you should be able to run your finger through the mixture and have the line stay. (CAREFUL, mixture will be HOT). Once the pie crust is baked add this mixture slowly and gently into it. Let pie cool before serving.

IMG_0835I added homemade whipped cream to this pie just before serving. I hope you enjoy this pie as much as my co-workers did. It was gone shortly after it was brought in! (Note the pie plate is for a cherry pie – oh well!)

 

 

Summer + Maine = Blueberries

~ Laura ~ Leave a comment
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Blueberry Coffee Cake

A friend gave me some Wild Maine Blueberries – 4 pints to be exact. I knew right away that I would make PIE, but I also LOVE coffee cake. If done right, it is tender and moist, and mouthwateringly delicious. So, I started looking online for a good recipe and decided to try out Ree Drummond’s Blueberry Coffee Cake (Original recipe: http://www.foodnetwork.com/recipes/ree-drummond/blueberry-coffee-cake.html). I have to say, I normally default to someone on the Food Network and/or Cooking Channel;  I could watch the Food Network and Cooking channels all day long if I left myself.

I find the more simple the ingredients the better the taste, and it is always easier to make something if I don’t have to run out and buy special ingredients. I laugh often when a friend will ask me for a recipe and I start the answer with, “It’s so easy … ” They never believe me, but it’s true. If a recipe is too complicated and takes a ton of time to make, I won’t make it. The truth is I just don’t have time, not that it isn’t a recipe worth making or won’t taste amazing, but I just don’t have time. I usually bake late at night after everyone has gone to bed and it is just me and my mixer. Many sleepless nights are filled with heavenly aromas, beaters for licking and treats for my family, co-workers and friends.

This recipe had ingredients I already had on hand (thanks to my friend I even had FRESH blueberries) so it was a no brainer. This recipe will definitely get added to my stash at home, as my daughters were begging for seconds!

Ingredients List for Cake:
5 tbsps. unsalted butter, softened – Ree’s recipe calls for salted butter
2 c. AP flour
2 heaping tsps. baking powder
1/2 tsp. cinnamon
1/2 tsp. salt
3/4 c. granulated sugar
1 lg. egg
1/2 tsp. vanilla extract – high quality if possible, it really does make a difference
3/4 c. milk – I used skim
2 c. fresh blueberries

Ingredients List for Topping:
1/2 c. AP flour
1/2 c. granulated sugar
6 tbsp. unsalted butter – Ree’s recipe calls for salted butter
1/2 tsp. cinnamon
1/4 tsp. salt
Granulated sugar, for sprinkling

Directions for the cake: Preheat the oven to 350 degrees F. Grease a 9 x 13 in. baking pan with butter or shortening. Add flour, baking powder, cinnamon & salt to a medium bowl & stir to combine. Set aside. Cream together butter & sugar with an electric mixer. Add egg & vanilla; mix until just combined. Add dry mixture that you set aside & milk, alternating, & mix until totally incorporated. DO NOT OVER BEAT or your coffee cake won’t be crumbly and tender. Stir in the blueberries until evenly distributed. Pour batter into prepared pan and gently smooth out to reach sides of pan.

Directions for the topping: Combine flour, sugar, butter, cinnamon & salt in a medium bowl & cut together using a pastry cutter. I used my fingers to combined, which gave me a smaller crumb topping. Sprinkle over the top of the batter.

Bake 40-45 mins. or until cake is golden brown. Often oven temps. and times will vary, so I suggest using the light in your oven to check on the coffee cake around 30-35 minutes. Sprinkle with sugar and ENJOY!