Posts Tagged 'frozen'

Pipe Dream #190: To Find That One Gem – Cherry Breakfast Clafoutis

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I have recently been loving checking out HuffPost Taste. All the pictures are beautiful, and it points me to other blogs for inspiration. Scrolling through recipe indices is so fun for me. It’s like digging through the entire rack at the thrift store and finding that one gem.

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I tried a cherry clafoutis once before, but that was with cherry pie filling, and the effect is not quite the same. Clafoutis in their true form are easy art; the fruit displays beautifully like in a tart, but you don’t have to go through all the work of making a tart shell. Pancake tart art for Saturday b-fast? Yes please.

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The original recipe has a crumble topping which looked so amazing. Please try it like that. And bonus, clafoutis work well as dessert also, served warm or at room temperature.

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Happy breakfast-ing,

L

Cherry Breakfast Clafoutis

Adapted heavily from HuffPost Taste

2/3 cup white whole wheat flour (or all-purpose)
heaping 1/2 cup granulated sugar
1/4 teaspoon sea salt
2 tablespoons butter, melted
3 large eggs
3/4 cup lowfat milk
1/4 cup full-fat Greek yogurt
1 1/2 teaspoons vanilla extract
3/4 pound (12 ounces) frozen, pitted cherries

For garnish: powdered sugar, heavy whipping cream

Preheat the oven to 350°F.

In a large mixing bowl, whisk together the flour, sugar, and salt. Whisk in the melted butter, eggs, milk, yogurt and vanilla. Let the batter rest for 30 minutes.

Butter 8 small ramekins or a 6-cup baking dish. Arrange the cherries in the bottom of the dish(es). Pour the batter over the cherries and bake for 30-40 minutes until puffed and golden.

Whip the heavy whipping cream, adding sugar for sweetness. Dust clafoutis with powdered sugar just before serving and top with lightly whipped cream. Serve warm or at room temperature.

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Pipe Dream #166: To Berry Binge on a Budget – Healthful Wild Berry Cakes

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Hi, lovely, arty amalgamation. I remember you.

I did so mean to post this post ages and years ago. Like, back in the summer. It’s cool, though, I made these with frozen berries, which are readily-available year-round. Frozen berries are actually a super good deal, money-wise. Rather than paying $8 a carton for strawberries in midwinter reserved for special occasion, you can buy huge bags of frozen berries and eat them at will. Berry-bingeing on a budget, s’what I’m all about, obviously.

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I made these for our new neighbors. And heaven knows, when one gets new neighbors, one never knows how health-conscious they are, or if they have allergies. While I stopped short of making these gluten-free, I did dial back the sugar a bit. And besides the frosting, which you can omit if you want to go the muffin-route, these are dairy-free too!

I recently decided that being lactose-intolerant would be just as disruptive in my life as being gluten-intolerant. Apparently you can still develop it in your 30s and 40s. Let’s pray that doesn’t happen. I want MELK.

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Because I was experimenting a little with the sugar in this recipe, I think they turned out a little tough. Not awful, but not the lightest cake experience I’ve ever had, or that my neighbors have likely had. It definitely could be the general recipe though. For some reason, I have trouble trusting recipes that come out of books. I think I’ve read so many food blogs that I need 100 reviews on a recipe so I know it is the best one. Ditto on old family recipes. I trust those.

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Worth a shot if you want a fun breakfast option. If you want a really good cupcake, though, I suggest these. Or these. I can say that, right?

L

Wild Berry Cakes

Adapted from 500 Cupcakes

2 1/2 cups fresh or frozen mixed berries

2 cups all-purpose flour

1/3 cup packed brown sugar

1 tablespoon baking powder

4 tablespoons vegetable oil

2 large eggs, lightly beaten

2 tablespoons berry jam

1/2 cup (1 stick) butter, softened

4 cups powdered

milk

extra berries for garnish

Preheat oven to 350 degrees F. Place 12 cupcakes liners in a muffin tin. If you want to go mini like me, you could try 24 or more mini cupcakes.

In a food processor, puree 1 1/2 cups of the berries. Mash the reserved berries a bit with a fork, and set aside. Whisk together the dry ingredients in a medium bowl. In a large bowl, whisk together the oil and eggs, then whisk in the pureed berries. Stir in the flour mixture until just combined, then fold in the reserved mashed berries.

Spoon the batter into the liners. Bake for 20 minutes, checking for doneness at 15 minutes. Cool cupcakes on a wire rack. Store in an airtight container for 3 days, or freeze for up to 3 months.

To frost, beat butter until cream. Add powered sugar, one cup at a time, beating until well-combined. Drizzle in milk, maybe a tablespoon or two, until the desired consistency is reached. Stir in the berry jam, then spread on cooled cupcakes. Top each with a berry or two.

Favorite Shots: A Cryogenic Inch

This summer, there were some raspberries in the fridge. They were a little “imperfect” and needed to be sorted through. I found mould (English spelling), I found mysterious juices. But my most favorite finding was Little Inch. He had frozen in an upright position on the box of raspberries. I may have freaked out a little bit because of his cuteness. The best part was that as I sorted through the raspberries, Inch thawed out and continued on his merry way like nothing had happened. Little did he know it was, like, a week later. In human terms, that is 17 years! It’s like the 3rd season of Alias. Legit.

Living life in the present moment,

L


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