Blueberry Fool Recipe

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Ingredients

2 cup(s) frozen wild blueberries, thawed, or fresh blueberries

1/4 teaspoon(s) ground cinnamon

7 tablespoon(s) sugar, divided

1/4 teaspoon(s) coarse salt

2 cup(s) heavy cream

2 tablespoon(s) fresh lemon juice, (from 1 lemon)

2 tablespoon(s) confectioners’ sugar

1 teaspoon(s) vanilla extract

Directions

Combine blueberries, lemon juice, cinnamon, 4 tablespoons sugar, and salt in a medium saucepan and bring to a boil over high heat. Reduce heat and simmer until blueberries burst and become very soft, about 8 minutes. Transfer mixture to a food processor and puree. Pour into a fine sieve set over a bowl, stirring and pressing on solids to remove as much liquid as possible. Discard solids and refrigerate puree until cold and thickened slightly, at least 1 hour and, covered with plastic wrap, up to 1 day.

Whisk or beat cream with remaining 3 tablespoons sugar to soft peaks in a large, wide bowl. Drizzle puree evenly over cream and fold cream over puree twice with a large rubber spatula or wooden spoon just until puree is streaked throughout cream. (Do not overmix.) Transfer to a large serving bowl or individual serving dishes and refrigerate until set, at least 2 hours and, covered with plastic wrap, up to 1 day. Serve cold.

via Blueberry Fool Recipe – Delish.com.

Pumpkin Pie Pudding Recipe

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Ingredients

1/2 cup sugar, divided

2 tablespoons cornstarch

1 3/4 cups 1% low-fat milk

1 large egg

1/2 cup canned unsweetened pumpkin

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

1/8 teaspoon ground nutmeg

Cooking spray

1/4 cup chopped walnuts

Dash of salt

1/4 cup heavy whipping cream

Preparation

1. Combine 6 tablespoons sugar and 2 tablespoons cornstarch in a medium saucepan over medium heat. Combine milk and egg, stirring well with a whisk. Gradually add milk mixture to sugar mixture, stirring constantly, and bring to a boil. Cook for 1 minute, stirring constantly. Remove from heat.

2. Combine pumpkin and the next 4 ingredients (through ground nutmeg) in a bowl, stirring well. Slowly add pumpkin mixture to milk mixture, whisking constantly. Place pan over low heat, and cook for 3 minutes or until thoroughly heated, stirring constantly (do not boil). Divide pudding evenly among 4 dessert bowls, and cover surface of pudding with plastic wrap. Chill.

3. Line a baking sheet with foil, and coat foil with cooking spray. Place the remaining 2 tablespoons sugar, walnuts, and a dash of salt in a small nonstick skillet; cook over low heat until sugar dissolves and is golden (about 3 minutes), stirring frequently to coat nuts. Transfer mixture to prepared baking sheet, and cool completely. Coarsely chop nuts.

4. Place cream in a bowl. Beat with a mixer at high speed until stiff peaks form. Top each serving with 2 tablespoons whipped cream and about 1 tablespoon nuts.

via Pumpkin Pie Pudding Recipe | MyRecipes.com.

Lemon-Scented Blueberry Cupcakes Recipe

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Ingredients

Cupcakes:

1 1/2 cups (about 6 3/4 ounces) plus 2 tablespoons all-purpose flour, divided

10 tablespoons granulated sugar $

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/8 teaspoon baking soda

1/4 cup butter, melted

1 large egg

1/2 cup low-fat buttermilk

1/2 cup 2% reduced-fat milk

1 teaspoon grated lemon rind

3/4 cup fresh or frozen blueberries, thawed

Frosting:

1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened

2 tablespoons butter, softened

1 teaspoon grated lemon rind

1 teaspoon vanilla extract

1/8 teaspoon salt

1 1/2 cups powdered sugar, sifted

2 teaspoons fresh lemon juice

Fresh blueberries (optional)

Preparation

Preheat oven to 350°.

Place 12 decorative paper muffin cup liners into muffin cups.

To prepare cupcakes, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Measure 1 tablespoon flour; level with a knife. Sift together 1 1/2 cups flour plus 1 tablespoon flour, granulated sugar, baking powder, 1/4 teaspoon salt, and baking soda in a large bowl. Combine melted butter and egg in another large bowl; stir with a whisk. Add buttermilk, milk, and 1 teaspoon rind to butter mixture; stir with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Toss blueberries with remaining 1 tablespoon flour. Fold blueberries into batter. Spoon batter into prepared muffin cups. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare frosting, place cream cheese, 2 tablespoons butter, 1 teaspoon rind, vanilla, and 1/8 teaspoon salt in a bowl; beat with a mixer at medium speed just until blended. Gradually add powdered sugar (do not overbeat). Stir in juice. Spread frosting evenly over cupcakes; garnish with blueberries, if desired. Store, covered, in refrigerator.

via Lemon-Scented Blueberry Cupcakes Recipe | MyRecipes.com.

Healthy Girl Scout Cookies: Tagalongs

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CCK Peanut Butter Patties

1 cup almond flour (Or make your own by grinding slivered almonds in a vita-mix, blender, or coffee grinder. Be sure it’s finely ground.) (75g)

a little over 1/8 tsp salt (1/8 plus 1/16 tsp)

1/8 tsp baking soda

stevia to taste, or 2 tbsp pure maple syrup (30g)

1 1/2 tbsp coconut or vegetable oil (15g)

For stevia version: 1 tbsp milk of choice, added with the liquid ingredients. (15g) For maple syrup version: up to 2 level teaspoons milk of choice or extra oil, only as needed (5-10g).

1 tsp pure vanilla extract

about 18 tsp peanut butter (or any nut or seed butter of choice) (85g)

1/2 cup chocolate chips, or my healthy chocolate sauce

Combine all liquid ingredients (except milk of choice if using maple syrup version). In a separate bowl, combine dry ingredients and stir very well. Now mix wet into dry and keep stirring, breaking up clumps as you mix—it may seem dry at first, and you can add the extra 2 tsp milk or oil (I did add this when I made the maple syrup version), but do not add any more liquid than the recipe calls for. It will eventually form something that can either be squished into a ball with your hands or put into a plastic bag and smushed from inside the bag (the less-messy option). Roll out dough to cut-out-cookie width, either between sheets of parchment paper or from inside the bag, then cut with a circle cutter or the rim of a small glass. Freeze dough at least 20 minutes before cooking 10-13 minutes (depending on desired crispiness) at 325 F on a greased cookie sheet. Let cool another 10 minutes before even attempting to remove cookies from the sheet. They should firm up nicely. For troubleshooting, see nutrition link below.

Spread a little under 1 tsp of the nut butter on each cookie and place them on a wire rack over a sheet of parchment or wax paper. Melt the chocolate (very carefully and slowly, as chocolate burns fast), then spread chocolate over the cookie tops (or use two spoons to dip the cookies). Chill cookies for a few minutes, so chocolate hardens. (If using the coconut coating, as opposed to chocolate chips, cookies should be stored in the fridge due to the low melting point of coconut oil.)

via Healthy Girl Scout Cookies: Tagalongs.

Copycat Mcdonald’s Shamrock Shake Recipe

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Ingredients:

Servings: 2

2 cups vanilla ice cream or 2 cups soy ice cream

1 1/4 cups 2% low-fat milk or 1 1/4 cups soymilk

1/4 teaspoon mint extract

8 drops green food coloring

Directions:

1 Combine all ingredients in a blender and blend on high speed until smooth.

2 Stop blender to stir with a spoon if necessary to help blend ice cream.

3 Pour into 12-ounce cups and serve each with a straw.

4 Happy St Patrick’s Day!

via Copycat Mcdonald’s Shamrock Shake Recipe – Food.com – 113457.