blueberry crumb coffee cake.

this was a yummy breakfast cake, but more like dessert.  we had it for dinner so i didn't feel so bad.  the kids loved it and we used up the last of our frozen blueberries we picked in Sandpoint last summer.  boo hoo.

recipe and photo from {alexandra cooks}.

blueberry crumb coffee cake: serves 6-8.

1/2 C. unsalted butter, room temperature

2 tsp. lemon or orange zest

7/8 C. + 1 T. sugar

1 egg, room temperature

1 tsp. vanilla

2 C. flour (set aside 1/4 C. to toss with the blueberries) 

2 tsp. baking powder

1 tsp. kosher salt

2 C. fresh blueberries

½ C. buttermilk (i use powdered)

1) preheat oven to 350ºF. cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2) add egg and vanilla and beat until combined. meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3) add flour mixture to the batter a little at a time, alternating with the buttermilk. fold in the blueberries.

4) grease a 9-inch square baking pan (or something similar- i used a bundt pan) with butter or coat with non-stick spray. Spread batter into pan. sprinkle batter with remaining tablespoon of sugar. bake for 35 to 45 minutes. check with a toothpick for doneness. if necessary, return pan to oven for a couple of more minutes. (note: Baking for as long as 10 minutes more might be necessary.) let cool at least 15 minutes before serving.

NOTES:

i used half white and half wheat flour with great results.

tip: 7/8 C. = 3/4 C. + 2 T.

to make homemade buttermilk: place 1 T. vinegar or lemon juice in a liquid measuring cup and fill with milk until it reaches the 1 C. line.  let stand for 5 minutes.

soft caramel popcorn.

this recipe has to be fool-proof because i've made a few (or attempted to) make a few batches of caramel corn and either they come out too chewy, too sugary/grainy or there is not enough coating for the popcorn.

i got this from my friend, ariana who is a great cook and loves to bake especially.

 pic from {taste spotting}. 

ariana's popcorn is actually lighter in color (more tan) and better coated, but hey, this pic works too!

soft caramel popcorn: this makes a large bowl.
1/2 C. popcorn kernels (or more, to fill a large bowl)
2 C. brown sugar
1 stick butter
pinch of sea salt
1 C. corn syrup
1 can sweetened condensed milk

1) combine sauce ingredients and bring to a boil, boiling for 4-5 minutes, stirring constantly so it doesn't boil over.  don't boil too long or the sauce will go sugary/crystallize.

2) pop popcorn and then pour sauce over popcorn and stir well until coated.

enjoy!!!

white chocolate and cinnamon popcorn.

here is a delicious recipe to snack on!

i went to play bunco with some ladies the other night and the hostess was serving up this yumminess.  i had to get the recipe.  her original recipe:

2 bags light buttered popcorn

1 bag white chocolate chips

cinnamon

melt chips in microwave and pour over popped popcorn. mix well and then sprinkle with cinnamon while still warm.  allow to sit for a few minutes for chocolate to set-up.

i made this with a friend a few days ago and we used 1/3 C. popcorn kernels, popped in an air-popper and then drizzled with about 4 T. of melted butter.  then continue with recipe above. so super good!  we all decided we thought it tasted similar to a churro.

pic from here.