Blueberry Streusel Cake

How would you like to provide your body, with a great source of antioxidants, vitamins, and fiber?

I give you the Blueberry…

A true powerhouse, it’s nutritional scorecard is off the charts compared to other popular summer fruits.

And… if by any chance you happen to have some at home why not enjoy them than in this yummy streusel cake?

Blueberry Streusel Cake

adapted from Gourmet Magazine July 2009

Streusel Topping
1 cup all-purpose flour
1 tablespoon plus 1 teaspoon packed dark brown sugar
1 tablespoon plus 1 teaspoon packed light brown sugar
3/4 teaspoon cinnamon
1/4 cup finely chopped pecans
1 stick cold unsalted butter, cut into 1/2 inch pieces

Stir together flour, sugars, cinnamon, pecans, and a pinch of salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture forms large clumps.


1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1 teaspoon pure vanilla extract
1/2 stick unsalted butter, softened
1 cup granulated sugar
1 large egg
1/4 teaspoon lemon zest
1/2 lb blueberries (3 1/4 cups)

Preheat oven to 350 degrees F. with rack in middle.

Line bottom sides of a 9 inch square baking pan with heavy-duty foil, leaving an overhang on 2 sides.

Butter bottom and sides of pan, then dust with flour, knocking out excess.

Whisk together flour, baking powder, baking soda, and salt in a bowl.

Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add egg and beat until well blended.

At low speed, mix in flour mixture in 3 batches, alternating with sour-cream mixture and mixing until just combined.

Sprinkle lemon zest over blueberries and lightly toss. Gently fold blueberries into batter.

Spoon batter into pan, smoothing top (preferably with an offset spatula). Crumble half of the topping evenly over batter.

Bake 25 minutes, then remove from oven and crumble remaining topping evenly over cake. Bake until a wooden pick inserted into center comes out clean, about 25 minutes more.

Cool in pan 10 minutes. Lift out cake using foil and cool completely on rack.


Chocolate Chip Zucchini Cupcakes

Guess what I got in the mail yesterday… yeah, it’s probably best if I just tell you, I received the September issue of Gourmet… yay!

The best news is, that I’ve decided to pick one recipe from each new issue I receive to share with you.

This month I chose Chocolate Chip Zucchini Cupcakes the recipe in the magazine didn’t include frosting. But I say, hey… if you are going to add “cupcake” to the title, frosting is a must!


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French Apple Tart

This is my take on Ina’s French Apple Tart… for starters it’s a super versatile recipe. Swap the apples for your favorite fruit, swap the walnuts for your favorite nut, or omit them all together. Pre-made or homemade crust, you can’t go wrong.

I just love how the walnuts add a new dimension to this tart. When all is said and done, the walnuts end up with a lovely buttery caramelized cinnamon-sugar coating and they give the tart bonus crunch factor.

If you are short on time, you can omit the crust recipe all together and just go the pre-made grocery store pie crust route.

French Apple Tart

adapted from Barefoot Contessa Back to Basics by Ina Garten

For the Pastry

2 cups all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon granulated sugar
12 tablespoons (1 1/2 sticks) unsalted butter, diced, chilled
1/2 cup ice water

Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together.

Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.

For the apples

4 granny smith apples
1/2 cup granulated sugar
1 tablespoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup chopped toasted walnuts
4 tablespoons (1/2 stick) unsalted butter, diced, cold

Preheat the oven to 400 degrees F. Spray 10″ tart pan with Butter Flavor non-stick cooking spray.

Roll the dough slightly larger than the diameter of your pie tart, trim any overlapping edges with a small knife.

Place the dough on the prepared tart pan and refrigerate while you prepare the apples.

Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices.

Sprinkle the toasted walnuts evenly over the apples. In a small bowl combine the sugar, cinnamon, and ground nutmeg and dust the apples and walnuts evenly. Distribute the diced butter over the tart.

Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out.

Allow the tart to cool and serve warm or at room temperature.

Bon Appétit!

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Mexican Rice Pudding

My husbands birthday is coming up this week, and in his honor I decided to make one of his favorite desserts, arroz con leche (Rice Pudding) sans raisins. His mom would make it for him when he was a little boy growing up in Mexico, so it brings back many fond memories of his childhood.

He prefers to enjoy it cold, and with this weather who wouldn’t? It’s also the perfect ending to a great Mexican dinner especially a spicy one, enjoy!

Arroz con Leche

1 cup rice, uncooked, not instant
1/2 cup granulated sugar
1/2 cup sweetened condensed milk
1 quart whole milk
1 cinnamon stick
2 teaspoons vanilla extract
dash of freshly grated nutmeg
pinch of kosher salt

In a medium sized heavy sauce pan, add the whole milk, cinnamon stick, ground nutmeg and bring to a boil.

Add the rice, lower the flame and simmer uncovered for about 25 minutes, stir occasionally to prevent the rice from sticking.

Once the rice has softened remove the cinnamon stick, add the sugar, condensed milk, salt and simmer for a few more minutes until most of the liquid has been absorbed.

Add the vanilla and remove from heat, pour into a heat resistant and let it come to room temperature with a piece of plastic wrap over the surface to prevent it from forming a skin.

Chill in the refrigerator for at least 4 hours

Time to chill-out!

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