Showing posts with label For Cheddar or Worse. Show all posts
Showing posts with label For Cheddar or Worse. Show all posts

Wednesday, March 22, 2017

Kid-Friendly Easter Egg Breakfast Popsicles from author @DarylWoodGerber



I know it's not yet Easter, but it's coming, and I already have a planned post for that week, so when I saw these on Pinterest, I thought uh-oh, I should make these instead.

But then I thought, why not share them early?  So what if they look like Easter eggs? They would be good to eat any time of the year.  In fact, I think you could easily make them in a muffin tin of even a popsicle maker.  They're frozen.

The Pinterest link for the recipe drove me to an English site. The measurements were, um, a little off for me, so I had to play with them. It was the portion for yogurt that stymied me. The photos on that site are gorgeous, however, so go feast your eyes!  Here's the LINK  

The measurements below are what I used specifically for 6 servings.

According to my taste testers, who were under the age of 10, these were delicious, and by the way, "Could you send the recipe to Mom like right now???"  

When I dropped the boys off later that day, they even remarked on them, and it had been hours since they had eaten them, so I think they are definitely a hit.

Best of all, they are nutritious!  Yay.

Enjoy.


EASTER EGG BREAKFAST POPSICLES
(makes 6)

Ingredients:
    1 cup yogurt (I used Yoplait Greek 100 protein-style)
    ¼ cup blueberries
    ¼ cup granola

Equipment:
Egg silicone mold or muffin cups
*I bought both on Amazon. 


Note: For a really healthy treat, natural or Greek yogurt is perfect because it doesn’t have any added sugar. Dairy free yogurt alternatives such as soya yogurt should also work for this recipe.


To make:

Place a dollop of yogurt into each egg of your silicone mold. Each should be about 1/3 full. Add a few blueberries.  (I had some in the freezer. They worked fine!) Then insert bits of granola into each egg. 






Place a lollipop stick into each egg – at the fat end of the egg - laying it down as flat as possible.

Now add more yogurt. It's messy. I used a paper towel to clean up around each egg.


Place the mold in the freezer and freeze for at least 2 hours or overnight, until the eggs are frozen through.  

Once frozen, pop out of the molds, leave the popsicles on a plate at room temperature for a couple of minutes to soften a little, then serve immediately. 




Note: I popped them out and put them back in a freezer bag. I attempted to put a cake pop wrapper around a couple but they were simply too small to get the twists tied EASILY. I thought they would be pretty in cellophane bags when serving for dessert. If you can find a slightly larger bag than those, perfect! Maybe even tie with ribbon.  Put them back in the freezer until ready to serve.




Savor the mystery!

Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

*
Friend Daryl and Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Plus check out my website.


GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!
The Wild West Extravaganza has come to Crystal Cove.
Click here to order.




FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
Click to order.




GIRL ON THE RUN, a stand-alone suspense is out!
When a fairytale fantasy night becomes a nightmare, 
Chessa Paxton must run for her life...but will the truth set her free? 
Click to order





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Wednesday, March 8, 2017

Apple Blueberry Coffee Cake + book #giveaway from author @DarylWoodGerber




I'm offering a book #giveaway below just because... Because you guys are so sweet! See details below...

So I think many of you know I adore coffee cake. I really like a sweet in the morning when I'm writing. Right around 10:30, my internal clock seems to go off, and I have a craving. I think there's something about sugar that gives me a boost. Yes, I know we shouldn't eat that much sugar, but my body seems to do fine with it. So far. Lucky me! 

Anyway, a few weeks ago, I wanted to make something that would use what was in my refrigerator: apples and blueberries. I just had too many of both in my fruit drawer and wondered how they might go together. I'd already frozen blueberries from the week before, so I had plenty of those on hand for the future. 

Honestly, I couldn't figure anything out in my feeble brain, so I went searching on the Internet and found what looked like a delicious recipe on a food blog.  That must be how many of our fans have found us, right? Searching for something and LANDING on MLK?

Well, on A Latte Food, I found this recipe. The one on the site uses regular flour. It's not gluten-free, and since, alas, I must eat gluten-free, I always need to tweak. By the way, the photos on this blog are beautiful. I learned a lot about setting up a shot from the writer. Kudos! So, all in all, it was a great learning experience.

I've now made this coffee cake three times since I first discovered the recipe.  Yes, in less than a month. Each time...so delicious! I now have my go-to coffee cake. How cool is that?

By the way, I found it interesting that the sugar went in with the dry ingredients. Usually sugar goes with the wet. It certainly didn't make a difference, which just goes to show why "dump" cakes work!  (Most of them, anyway.) I know, I know - chemistry matters, but isn't it interesting?


APPLE BLUEBERRY COFFEE CAKE 
Gluten-free version
Serves 6-8

Cake:
1 1/2 cups gluten-free flour (1 cup sweet rice flour, 3/8 cup tapioca flour, 2 tablespoons whey flour)
1/2 teaspoon xanthan gum
3/4 cup sugar
2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon all spice
1/2 tablespoon lemon zest
1/4 cup oil
1 egg
1 teaspoon vanilla extract
1/2 cup milk          
3/4 cup chopped apples (peeled) (whatever you have on hand is fine, however the firmer the better)
1/2 cup blueberries

Topping:
1/2 cup brown sugar
2 tablespoons gluten-free flour
2 teaspoons cinnamon
2 tablespoons melted butter
           
Icing Drizzle:
3/4 cup powdered sugar
1 tablespoon milk

Preheat oven to 375 degrees and either grease or line a 9" circular cake pan or an 8x8 square baking pan with parchment paper. (First time, I used a circular cake pan and it was hard to get it out. On my second try, I used a 9” inch spring-form pan. Loved it. On my third try, I used a square baking pan and that came out easily, too. On all, I used parchment paper!)

In a small bowl, mix together gluten-free flour, xanthan gum, sugar, baking powder, salt, cinnamon, allspice, and lemon zest.



In a separate mixing bowl, lightly mix together oil, egg, vanilla extract, and milk.


Add the dry ingredients to the egg mixture.  Do not over mix.

Once combined, fold in chopped apples and blueberries. Pour into your pan and set aside.



In a small bowl, mix together the topping ingredients until combined. Sprinkle evenly over the top of the batter in the pan.  



Bake for 25 minutes or until your cake tester comes out clean.


While the cake is cooling, make the icing by stirring together the powdered sugar and milk. Drizzle over the top of the coffee cake.


Serve warm, or cool. Enjoy!

Really yummy. Mine had a darker interior than the one on the food website.

The lemon zest really makes it shine!!!



Made another time without icing. Delicious and not as sweet!
GIVEAWAY
I'm offering a book giveaway today -- any one of my cozy mysteries or an e-book of my suspense -- to one commenter. Simply tell me what your favorite breakfast treat is. Remember to include your email (cryptically, if necessary) so I can contact you if you win! Thanks for being fans. We at MLK love you!

PS Are you signed up for my newsletter? I've got some important news coming out in the next couple of weeks. Don't miss out! Sign up here

Savor the mystery!

Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

*
Friend Daryl and Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Plus check out my website.


GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!
The Wild West Extravaganza has come to Crystal Cove.
Click here to order.




FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
Click to order.




GIRL ON THE RUN, a stand-alone suspense is out!
When a fairytale fantasy night becomes a nightmare, 
Chessa Paxton must run for her life...but will the truth set her free? 
Click to order