Showing posts with label blueberry. Show all posts
Showing posts with label blueberry. Show all posts

Tuesday, July 12, 2016

BLUEBERRY BLONDIES from Billionaire Blend by Cleo Coyle


With blueberry season in full swing, my husband (and partner in crime-writing) asked me to bake up a pan of these babies this week. Marc thought I should call them Mondies. They are, after all, a cross between a Muffin and a BlondieFrankly, I prefer Bluffin

http://dominiqueansel.com/cronut-101/
Chef Ansel's Cronut 
No, it's not exactly Pastry Chef Dominique Ansel’s world-famous cross between a croissant and a doughnut, aka the Cronut ™. Nonetheless, it is an amazingly delicious mash-up. Here's why...

My Blueberry Blondies have...

(A.) The cozy familiarity of a blueberry muffin, but with...

(B.) Delicious caramel and butterscotch background notes (from the butter, brown sugar, and vanilla), and a...

(C.) Slightly chewy texture and crusty top reminiscent of a true blondie, even more so after they've cooled completely. They're also...

HEALTHIFIED! (Well, somewhat, anyway.)

An 8-inch square pan of blondies would typically call for 1 whole stick (8 T.) of butter. I’m using only 3 T. butter and including plenty of blueberries, a superfood that offers nutrition and fiber. I also use mostly brown sugar, which has a tad more nutrition value than white.


Once strained, Norwegian Egg Coffee
produces a very pretty (and smooth!)
amber-colored beverage. The egg
proteins are what make the magic, as they
do in today's recipe for Blueberry Blondies.
To see my recipe for Norwegian
Egg Coffee, click here.
The key to maintaining the chewy texture with less butter is the astringent ingredient (in this case vinegar, but you could also use lemon juice). It interacts with the proteins in the incredible, edible egg (a baker's trick that's been around for years). 

To see more egg-protein magic of the culinary variety, click here, and read my post about Norwegian Egg Coffee. The egg helps clarify the brew, and a Norwegian chemist explains it all for us.

May you eat with joy and (slightly) less guilt. 

~ Cleo





Billionaire Blondies? Yes!


Cleo Coyle has a partner in
crime-writing—her husband.
Learn about their books
by clicking here and here.
A delicious, low-fat cross between a butterscotch blondie and a blueberry muffin, these Blueberry Blondies are a bonus recipe from one of our most popular Coffeehouse Mysteries, Billionaire Blend, in which Clare, our coffeehouse manager and amateur sleuth, saves the life of a high-tech billionaire who hires her to create the most expensive coffee blend on the planet. A dream come true? Maybe not...


Billionaire Blend:
A Coffeehouse Mystery
by Cleo Coyle
As Clare is pulled deeper into Eric Thorner's world, a mesmerizing circle of cutting-edge luxuries and cutthroat rivalries, she begins to wonder: Is this charming CEO marked for termination? Or is he the one making a killing? 

To solve this case, Clare will have to bribe a bomb squad lieutenant; conjure up a menu for a "billionaire's potluck"; fix her daughter's love life; stop a Slayer while working with one; and stay alive while doing it.

To see more of the recipes featured in this (our 13th) culinary mystery from our long-running series, click hereAnd enjoy today's bonus recipe, which can be made with fresh or frozen blueberries, so you can eat with blueberry joy all year round...




To download this 
recipe in a free PDF 
document that you can 
print, save, or share, 
Click here for the
Free Recipe PDF


Cleo Coyle's Blueberry Blondies


Makes one 8-inch square pan of blondies 
(In my photo, you see 16 squares)


INGREDIENTS

2 large eggs

1 teaspoon apple cider vinegar (Do not omit! The cider
   interacts with the eggs to create the proper texture.)


1 cup light brown sugar, packed

1/4 cup white, granulated sugar 

1 teaspoon pure vanilla extract

1 teaspoon fresh lemon zest (grated rind of a lemon,
   yellow only, no bitter white pith)

1/4 teaspoon table salt (+ a generous pinch)

3 tablespoons unsalted butter, melted and cooled a bit 

1/8 teaspoon baking soda 

1 cup all-purpose flour 

1 cup frozen (or fresh) blueberries 



DIRECTIONS: 

Step 1 - Prep oven and pan: Preheat oven to 325° F. Because this is a relatively low fat recipe and blueberries secrete juice as they bake, the best way to prevent sticking is to create a parchment paper sling for your 8-inch square pan (see my photo).




Step 2 – One bowl mixing method: Into a large mixing bowl, break 2 eggs, add the cider vinegar, and whisk well. Add the brown and white sugars, vanilla extract, lemon zest, and salt. Whisk until well blended. Add the melted (and cooled!) butter and the baking soda. Whisk again until smooth. Now add the flour and switch to a spoon or spatula, stirring well. (Do not over-mix at this point.) Gently fold in the blueberries, trying not to smash or crush them.

Step 3 – Bake: Transfer batter to the prepared baking pan and bake in your well pre-heated 325° F oven for 30 to 40 minutes (exact time depends on your oven, mine takes exactly 38 minutes). The low temperature and long cooking time helps with even baking. The blondies are done when the top is golden brown and displaying slight cracking (as you see in my photos and as you usually find on the top surface of brownies or blondies). To be sure the blondies are done, insert a test toothpick into the middle of the pan. It should come out with no wet batter clinging to it (blueberry juice and/or moist crumbs are okay, just not wet batter).

Allow to cool in the pan for 10 minutes before gently lifting by the parchment paper handles. Cut into 16 squares. 

  
  F o o d i e  
Photos


Adding melted (and cooled)
butter to the batter.



Batter is thick but loose enough to pour.
Be sure to even it out in the pan.














Eat (and read) with joy!

~ Cleo Coyle

New York Times bestselling author of  
The Coffeehouse Mysteries


Friend me on facebook here. * Follow me on twitter here
Learn about my books here


* * *



Our newest mystery is now

a bestselling hardcover!


Coffee. It can get a girl killed.

Amazon * B&N




A Mystery Guild Selection
A Baker & Taylor Fall "Trends" Pick
Three "Best of Year" Reviewer Lists


Dead to the Last Drop 
is a culinary mystery with 
more than 25 delicious recipes!

See the free illustrated 
Recipe Guide by clicking here.



*  *  *



The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
15 titles includes the added bonus of recipes. 


GET A FREE TITLE CHECKLIST
OF BOOKS IN ORDER

(with mini plot summaries)


* * * 


Marc and I also write
The Haunted Bookshop Mysteries

Get a free title checklist, 
with mini plot summaries, 



Or learn more about the 
books and meet Jack Shepard, 
our PI ghost by clicking here.


Thursday, September 18, 2014

Once in a Blue Moon Blue Cornmeal Blueberry Pancakes #recipe with Cinnamon Butter

Capital Reef National Park

LUCY BURDETTE: Earlier this summer, my husband and I attended a family wedding outside of Salt Lake City, Utah. We decided we should take a few extra days to cruise through Utah and see a couple of the wonderful national parks in that state.  I, of course, was in charge of where to eat. 

Bryce Canyon



Here are a couple of pictures of the amazing scenery that we saw the first is a photo of Capital Reef National Park, while the second is Bryce Canyon. 





Hell's Backbone Grill
In between our two days of driving and gawking, we stopped for a night in Boulder, Utah, to eat at the legendary Hell's Backbone Grill. I made reservations months in advance for dinner. They serve exactly the kind of food I like, delicious but not fussy. I ordered a spicy meatloaf and John had a chicken quesadilla casserole that was hot, cheesy, and addictive. 



Of course we had to have breakfast there the next morning. I chose blue cornmeal pancakes, which they served with cinnamon butter and syrup.  The pancakes were sprinkled with little purple flowers.

As you can see, the recipe has lingered in the back of my mind until I finally had to make it for you. Oh, and we ordered a box lunch to take with us the next day too. Three meals in less than 20 hours – that's a great restaurant.


 




Ingredients: 

1 1/3 cups blue cornmeal

2/3 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons sugar
1 1/2 cups buttermilk (or milk with 1 Tbsp vinegar added)
2 eggs, lightly beaten
1 tsp vanilla
4 tablespoons melted butter, plus more for greasing griddle
2 cups blueberries
 

For the cinnamon butter, this is more than enough for 2 people, increase as needed: 2 tablespoons softened butter, 1/2 tsp cinnamon, 1/2 tsp sugar. Mix well.

 





Stir together blue cornmeal, all-purpose flour, baking powder, baking soda, salt and sugar in a large mixing bowl. In a separate bowl, whisk together buttermilk, eggs, vanilla, and 4 tablespoons melted butter. Mix the wet ingredients into the dry and stir until mostly combined. 



Heat the pan or griddle and melt some butter to cover. Add the wet batter to the pan and drop blueberries into each pancake. Cook over medium heat until bubbles pop, then flip the pancakes over and cook the other side, 1 to 2 minutes. 




 
Keep the finished pancakes in a warm (200) oven until all the batter is cooked. Serve with a small scoop of cinnamon butter plus real maple syrup.



 

Cook's note: Bob's Red Mill blue cornmeal was the only brand of blue cornmeal I found, and it was quite coarse. If you prefer pancakes that aren't quite as grainy, I would increase the amount of flour to 1 cup, and decrease the cornmeal to 1 cup.

 PS, they freeze well if you have too many. Then pop them in the microwave or the toaster as you need them!





MURDER WITH GANACHE, the fourth Key West mystery, is in stores now. DEATH WITH ALL THE TRIMMINGS will be out in December.

 Follow Lucy on Facebook

And Twitter

And Pinterest.


And lest you forget, DEADLY ADVICE, the first advice column mystery (written as Roberta Isleib) is finally available as an ebook.

Wednesday, August 27, 2014

Blueberry Bundt Cake recipe from author @DarylWoodGerber




From Daryl aka Avery:

I'm in crunch mode. That means facing writing deadlines for my mysteries as well as doing PR for the launch of STIRRING THE PLOT, which comes out in 4 weeks -- September 30th.

You know writers don't just write, right?

For the PR, I'm writing blogs for a blog tour (that has giveaways), offering a Facebook giveaway (see below), a Goodreads giveaway, setting up more giveaways (also see below - are you on my mailing list??), and more. I serve as coordinator, photographer, and instigator. (I like instigator! I could use work in the photography department. LOL)

During crunch mode time, I find myself craving...not crunchy salt things (I never have been much of a potato chip fan). Nope, I crave sweets. Yes, I've read all the information about not eating too many sweets, and so I watch it. I don't need to throw myself into a sugar "low" where I crash and burn and can't write a single word [although I do like the idea of a single-word book; fast to write; fast to absorb]. When I'm in this mode, I like a slice of something yummy about mid-morning. This blueberry bundt cake is not to be beat. It's so easy to make and so rewarding.

Enjoy!

BLUEBERRY COFFEE CAKE


Ingredients for Cake:
¾ cup butter, softened
1 ½ cups sugar
4 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour (or gluten-free flour)
* ½ teaspoon Xanthan gum (if using gluten-free flour
¾ teaspoon baking soda
1 ½ teaspoons baking powder
¼ teaspoon salt
1 cup (8 ounces) sour cream

Ingredients for Filling:
¼ cup packed brown sugar
1 tablespoon flour (or gluten-free flour)
½ teaspoon cinnamon
2 cups fresh blueberries

Ingredients for Glaze:
1 cup confectioner’s sugar (some call this icing or powdered sugar)

2 tablespoons milk

Directions:

Preheat oven at 350 degrees F.

In a large bowl, cream butter and sugar until fluffy. Add eggs, two at a time. Beat well after each addition. Add vanilla.


In a small bowl, combine flour (or gluten-free flour, plus Xanthan gum), baking soda, baking powder, and salt. Add to the creamed mixture, alternating with the sour cream. The mixture will be somewhat dry; this is not a runny batter. That’s okay.



In another small bowl, combine the brown sugar, flour (or gluten-free flour) and cinnamon.

Spoon a third of the batter into a greased bundt pan. Top with half of the brown sugar mixture. Sprinkle half of the bluberries on top. Repeat. Top with the remaining batter.



Bake for 55 mInutes until toothpick comes out clean. Let cool at least 10-15 minutes before removing from pan. Let cake cook completely before drizzling the glaze over the cake.






* * *

GIVEAWAY

As I said above, I'm having a few giveaways in the next four weeks. The one on Facebook ends August 28. Tomorrow. Are you entered? I'm partnering with these fabulous four authors (Krista Davis, Hannah Dennison, Kate Carlisle, and Hank Phillippi Ryan) to give away two fabulous "big" prizes.


CLICK HERE TO ENTER.

* * * *

Make sure you're signed up for my newsletter. The giveaway will include all my books, a plush Tigger, a Cookbook Nook mug, and more! Launch prize will be awarded September 30!


Click HERE.  

And "like" me on Facebook and Goodreads, where more information about other giveaways will appear.

* * * *

By the way, in STIRRING THE PLOT, you'll find recipes for these sweets. Chocolate seems to be a theme, but there will also be recipes for Halloween-themed fun!


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Friend Daryl on Facebook
Friend Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Check out our website.

Days of Wine and Roquefort 
is out!
order here

Inherit the Word
  is out!
                                    order here

STIRRING THE PLOT is available for preorder: order here.


If you haven't done so, sign up for the mailing list 
so you can learn about upcoming events, releases, and contests! 




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