My oven is slowly dying. One of the heating elements has gone out and my baked items are coming out a bit wonky. I keep pushing that poor thing and with only 16 more days to go until we move, I'm hoping my oven goes out in a blaze of glory at the end. The oven ticked me off in more ways than one and it wasn't uncommon to hear me cursing like a trucker when it wouldn't reach the highest temp or when the broiler never seemed to work or how long things took me to bake because I only had one oven rack.
Still..we managed to find a common ground. I was still able to bake the loaves of bread like I wanted and I managed to bake almost everything else I wanted during the 6 years that I had it. I'm excited though to finally purchase an oven that I've wanted since we moved here and within a few short months it will be mine :)
I baked this super easy quick bread a few weeks ago and thanked the semi broken oven gods that my loaf came out pefect. It was everything a quick bread should be..moist,flavorful and comforting. The orange flavor really comes through in this recipe and as always..love using buttermilk in everything that I can. This recipe is versatile and you can use whatever type of zest that you like; lemon,orange or lime. The one and only thing you can't change is the waiting time. You must wrap it up and allow it to sit for 24 hours. The waiting period allows the bread to settle and allows the flavors to come through. It's worth the wait. I promise.
Buttermilk-Orange Tea Bread
1-3/4 cups All-purpose Flour
3/4 cups Sugar..I used 1/2 cup and it was perfect
2 tsp. Baking Powder
1/4 tsp. Salt
1 Egg
1 cup Buttermilk
1/4 cup Vegetable Oil
2 tsp. Grated Orange Zest
3 TBS Orange Juice;divided
1 TBS Sugar..for the glaze
Heat oven to 350 or 180 celcius. Grease bottom and sides of a 9x 5 inch loaf pan with nonstick spray and lightly coat the sides and bottom with flour.
In a medium bowl,whisk the flour,sugar,baking powder and salt;set aside.
In another bowl,stir egg,buttermilk,oil,zest, and one tablespoon orange juice until well blended. Add wet ingredients into the dry and mix just until combined. Spread evenly into prepared pan.
Bake 50-60 minutes or until golden brown and toothpick inserted in center comes out with just a few crumbs. Allow bread to cool in pan on wire rack for 10 mins.
Meanwhile combine the remaining 2 tablespoons of orange juice and 1 tablespoon of sugar. Remove loaf from pan and onto the wire rack. Brush the glaze over the still warmed loaf and allow to sit until completely cool.
Wrap in plastic wrap and allow to sit for 24 hours.
Yield: 12-16 servings
Source: Betty Crocker
Whew..the last few days have been crazy busy with cleaning and packing. We had our inspection today and the rental company brought over 3 potential renters to look at the place. Everything went fine and now my husband and I are taking a much needed break for a few days...17 more days until we sign the papers!!!!
So lets talk about granola..I love it. I never get tired of it and always find ways of using it. We love it on yogurt,ice cream,in a bowl with milk, as a snack, in cookies and made into bar form. I have a mile long list of granola recipes to try and each one brings something new.
This recipe comes from Weight Watchers and I gotta say..it was really good! I loved the orange zest and the crunch from the pumpkin seeds and walnuts. I was worried it wouldn't have enough flavor but we all really enjoyed it.
Walnut-Raisin Granola
3 cups Old-fashioned Oats
1/3 cup Chopped Walnuts
1/3 cup Raw Pumpkin Seeds
1/4 cup Wheat Germ
1/4 cup Flaked Sweetened Coconut
1 TBS Canola Oil
1 tsp. Ground Cinnamon
1/4 tsp. Salt
Zest of 1 Orange
1/2 cup Raisins
Pre heat oven to 300 or 150 ceclius. Spray a large baking pan(such as a cookie sheet or jelly roll pan) with nonstick spray.
Stir together all ingredients except for raisins in a large bowl. Pour mixture onto prepared pan and spread out evenly.
Bake,stirring once half way through the cooking time,until golden brown,about 25 minutes. Stir in raisins and let cool completely in pan on wire rack.
Store in airtight container up to 1 month.
Yield: 12 servings..1/3 cup has 178 calories
Source: Weight Watchers
I'm obsessed with the cooking shows on BBC. I am soooo grateful I get those because the Dutch cooking shows just don't cut it. Not even close. Not even kinda sorta if nothing else is on close. Thanks to the U.K. I am now fond of the Hairy Bikers, Chinese Food Made Easy, Country Show Cook Off and now Rachel Allen. I have seen shows of hers here and there but it wasn't until I watched her on the country show cook off that I was really able to see what she was all about.
All I can say is that she is a wonderful down home cook and baker based out of Ireland. I went looking up some of her cookbooks and decided to give Cake a try. It's not about the frosted american type cakes but things like bundt cakes and coffee cakes and cupcakes,muffins, steamed cakes,brownies,ice cream cakes, and yes the more labor intensive type ones aswell. I love her easy directions and how uncomplicated she makes it. I also love how living over in Europe has really opened up my eyes to the variety of foods here and how different they are from the U.S.
I'm pretty hooked on all things U.K. at this point. I was lucky enough to visit there when we first moved here and instantly fell in love with London. My time was all to short and I have been begging my husband ever since to go back. It's a wonderful place to visit and can really see myself gong back there again and again.
So here you go..the first recipe I tried. We loved it. It's a dense and extremely moist cake. It's so moist that you actually believe you didn't cook it long enough but it's due to the honey,yogurt and oil thats used. It has a wonderful light flavor with just enough cinnamon in there to make you all warm and happy on the inside. The cake stores very well and can be enjoyed over the course of a week..however it lasted only two days. I have feel zero shame in this.
The recipe is in ounces and grams..I can't stress enough how much you need a kitchen scale! I am able to cook from so many different types of cookbooks now since I'm not worried about the conversions..I weigh and bake :)
Fast Cinnamon Yogurt Cake
225g (8 oz) Self-rising Flour
1 tsp. Baking Powder
1 TBS Ground Cinnamon
75g (3oz) Ground Almonds
100g (3-1/2 oz) Sugar
2 Eggs
50g (2oz) Honey
250ml (9fl oz) Plain Yogurt
150ml (5fl oz) Sunflower or Vegetable Oil
Topping
1 TBS Powdered Sugar
1/2 tsp. Ground Cinnamon
Preheat oven to 350 or 180 celcius. Grease the sides of a 9 inch cake pan with nonstick spray and line the bottom with a round piece of parchment paper ( I suggest using a 9 inch spring form tin since it will make removing the cake way easier than trying to flip it out. It's to moist for that).
In a large bowl, sift together the flour,baking powder and cinnamon;add the ground almonds and sugar and mix everything together.
In a seperate bowl, whisk together the eggs,honey,yogurt and vegetable oil. Add the dry ingredients into the wet and gently fold to combine.
Pour the batter into the prepared pan and bake for 35 minutes or until golden on top and a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool in pan for 10 minutes before removing and allowing to completely cool off on a wire rack.
In a small bowl,mix the topping together and then place into a small sugar shaker and dust the top of the cake.
Yield: 6-8 servings
Source: Cake
Happy Monday! I hope everyone had a great weekend. Ours was spent packing and cleaning and sitting in the warm wonderful sun!
Waffles are a favorite choice when it comes to breakfast in our house and I make sure to always have a supply on hand in the freezer. Our favorite is still the Healthy Whole Grain Waffles but once a week I will add a new one into the mix.
I decided to try this recipe since we're fans of cardamom and sure enough we loved these! The flavor is fantastic and pairs well with some peanut butter and maple syrup!
Cardamom Yogurt Waffles
3/4 cup All-purpose Flour
3/4 cup Whole Wheat Flour
1-1/2 tsp. Baking Powder
3/4 tsp. Baking Soda
1 tsp. Ground Cardamom
1/2 tsp. Ground Cinnamon
1/4 tsp. Salt
2 Eggs
1 cup Fat Free Milk
3/4 cup Low Fat or Regular Plain Yogurt
1/4 cup Packed Brown Sugar
1 TBS Canola Oil
1 tsp. Vanilla
In a large bowl,whisk together the flours,baking powder,baking soda,cardamom,cinnamon and salt.
In another bowl,whisk the eggs,milk,yogurt,brown sugar,oil and vanilla. Add the wet into the dry and mix just until combined.
Pour batter into a preheated waffle iron and bake according to manufacturer's instructions until golden brown.
Yield: 12-14 Waffles..I was able to get 12
Source: Taste of Home
I so wanted to take a fantastic picture of this ice cream. The photo I am sharing with now doesn't do it justice. The thing is..we ate the ice cream so darned fast that I literally needed to run outside and snap this one before there was nothing left. I must confess that I live with vultures when it comes to ice cream..they swarm around me when they hear the ice cream maker turn on. They pace back and forth while the machine churns the liquid into an icy delight and they watch the clock and the hours tick away slowly while the ice cream hardens in the freezer.
I love my impatient little family :) This ice cream was a real shocker to me..mostly because of the 3 simple ingredients..coconut milk,sugar and cocoa powder. That's it..and believe me you will be just as blown away as we were. This is..without a single doubt..our favorite chocolate ice cream. It's creamy,full of flavor and a snap to whip up. You can dress this up anyway which way you'd like..for an almond joy ice cream..add in some toasted coconut and chopped almonds..add in crushed oreos or chopped up candy bars,flavored nuts,syrup or whipping cream..Eat it plain the first time though because you might prefer it like that. I sure do!
Two random things: The weather is has been in the upper 60's and 70's this week. Im so happy I can barely stand myself. I'm sitting outside for about an hour each day and allowing the sun to tan my face and arms a bit. I am happy to say that I can no longer play an extra in a vampire movie :)
The second thing: Our rental company has put our place up on their site and we now have random Dutch couples frantically stopping by and peeking in our windows and looking around and talking to us through our window. I can't tell you how much I hate this. It scares me when I walk into the living room and see people staring at me and looking at my furniture. The whole renting thing drives me nuts. They actually bring people over to your place while you are still living in it to show potential renters. As of right now we have over 55 people interested in this place. They take the first 3 who signed up and bring them over all at once to show them. The first person on the list gets the chance to say if they want it or not and if not, it goes to the second in line to see if they want it. The good thing is, they only do this once and I wont have to worry about random people coming over all the time to view it while we are trying to pack and more. The bad thing is..I HATE having strangers over and walking through my place. It's not like I am trying to sell this place or anything..but they view it like you are. They can see something of yours and actually made a bid on it to buy it and I find that weird aswell. I hope someone bids on my giant pile of trash..I'll give them such a sweet deal to take it all off my hands :)
Back to the ice cream..make this..you will be ever so happy that you did!
P.S...no a fan of the coconut flavor? I gotta tell ya..the coconut milk doesn't really give you that coconut flavor. I was really surprised by that and next time I plan to add in some coconut extract just so that I can get the flavor more in there.
Chocolate Coconut Ice Cream
2 cans (13.5 oz) Full Fat Coconut Milk
1-1/4 cups Sugar
1/2 cup Good Quality Unsweetened Cocoa Powder
In a pot over medium heat,add all ingredients and whisk the poo out of it to combine it ( the cocoa powder takes awhile to combine but do not give up! I added the coconut milk first,then the powder and then poured the sugar on top to kind of weight the powder down. I then whisked slowly at first and then whisked like crazy until I reached a nice smooth mixture. If you worry about it not coming together, then strain the mixture over your container once you are done heating it up). Allow to simmer until thickened, about 8 minutes.
Pour into a container and refrigerate until it's nice and cold..atleast 4 hours or make it at night and allow it to sit overnight.
Pour into ice cream maker and process according to manufacturer's instructions. East right away for a soft serve or place in a freezer safe container for a few hours.
Yield: 4-6 servings/ will make around 2-1/2 cups
Source: Domestic Fits
Te Koop in Dutch means, For Sale. That sign above has been dominating my dreams for months now. It's all I see when I run errands or bike around. I anxiously head over to the website Funda to look up homes that are for sale.
I've waited a very long time for this moment. I can remember as a young girl wanting a house of my own. I watched almost everyone around me buy a house and all I could do was wait. When we first moved to The Netherlands is was always the plan to move over into Germany. You get alot more house for your money and I wanted my American Dream in european form. I wanted a house with some land and a space of my own.
So we started looking. We looked at only the homes that came with land and hardly any neighbors..it was then that I realised Germany wasn't for us. I had such guilt for taking the boys out of their Dutch school only to stick them into a German one and expecting them to learn a whole new language all over again. So not gonna happen. I also didn't get the warm fuzzies when I visited the smaller towns..So I swallowed that pill and decided Holland was going to be home.
So we started looking yet again..A home with land and hardly any neighbors. I wasn't sure it could be found since this little country is so packed with people. The more homes we found that did come with land, the more we realised these homes kinda needed to be demolished. They were awful and we needed to get real with ourselves when it came to the extra money it would take to fix those up. So we re-worked the dream again. The re-working of the dream happened over and over again and the more it happened the more I realised I didn't need that picture perfect idea of what a home was in my head..but instead a home that was perfect for us.
We found one,made a bid and got excited. The deal fell through and I cried..hard..for a solid week. I didn't want to hear that it was all for a reason and sometimes you can't see that right away but our time would come. Soooo did not want to hear that. About a month later we started looking again. We went and looked at another one and had to stop ourselves from running out as fast as we could. It was then that we actually wondered if we were going to beable to find our dream home.
Then it happened. We went and looked at a house that has zero curb appeal,is on a narrow street,is sandwiched between several other homes and will require monthly coffee meet ups with the neighbors to keep the neighborly relationship going. I wasn't expecting anything when I walked in but my husband kept telling me this place was bigger than the last one we wanted and we owed it to ourselves to go and look.
So we walked out our front door and down the street..7 minutes later we walked into our new home. The house was everything we asked for: It doesn't come with land but it comes with a very long backyard with a chicken coop already set up,ample space to grow my own vegetables,two fruit trees,a large carport and a large workroom next to the kitchen that I can see my husband spending alot of time in. It came with a bonus room we didn't know about and a large kitchen that has me dreaming of everything I want to bake in there. The first thing I said when we walked in the living room was how much bigger it looked than in the photos and that I could fit a 7 foot christmas tree in here. It comes with a brand new woodstove that I can't wait to use during the winter and the living room and kitchen floor is heated!
So we're moving!!!! We sign the papers and get the keys early July. I'm so glad about that because my poor oven is going out and doesn't heat up all the way anymore. It needs to hold on for my youngest son's birthday aswell as Father's Day and then it can totally give out. I'm so excited to finally be moving on from this place and to start planting roots. The house needs some work and there is painting to be done..but I don't care and look forward to all of it.
Finally after living here for 6 years my dream of owning a home of my own has finally come true :)
May 18 is now a double celebration in our house. It not only happens to be the day my oldest son was born, but it also marks the day we landed in The Netherlands. This year it marked the 15th birthday of my son and our 6th anniversary of when we landed in Amsterdam. I honestly don't know where the time went on both accounts. I have a 15 year old! I mean seriously.. Fifteen!! That poor kid thinks he has it all figured out. I try not to let on that he really has no clue at this stage of the game. I'm 38 and still don't have it figured out.
What he does have figured out at this point is that I must bake a peanut butter cake every single year for him. This started when we moved here and no matter how much I try and get him to request something else, he just won't do it. It must be peanut butter and it doesn't matter if it's a new recipe as long as I stay within the 1 requirement. So I can live with that.
I spotted this recipe and saved it right away. I knew this was the one. It has buttermilk and peanut butter plus peanut butter in the frosting. You just can't go wrong. I can't tell you how right I was about this recipe. The cake is by far, our most favorite one since I started making them for him. It was moist and slightly dense and the peanut butter flavor was incredible. I put the cake in the fridge after we had all had a piece and we all agreed that we loved it even more when it was cold. The peanut butter had longer to sit and the flavor came out even more..and well needless to say, this cake never made it beyond May 18.
I halved the recipe of frosting and that was plenty in my opinion but feel free to pile the entire thing on top. I baked this in a 9x5 inch cake pan but the recipe also states it can be baked in a 13x9.
So..6 years of living here..I don't have any witty words to say about this. I miss home..that goes without saying. I miss my family..that also goes without saying..but I'm here now and making the best of it and living life the best way I can...one cake,bread,cookie and muffin at a time.
Peanut Butter Cake
1-1/2 cups All-purpose Flour
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
1/3 cup Vegetable Oil
1/3 cup Peanut Butter
1 cup Brown Sugar
2 Large Eggs
1 cup Buttermilk
1 tsp. Vanilla
Halved Frosting Recipe
1/2 cup Peanut butter
1/4 cup Butter,softened
1-1/2 cups Powdered Sugar
1/4 cup Milk
Preheat oven to 350 or 180 celcius. Grease a 9x5 inch round cake pan with nonstick spray and set aside.
In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
In a large bowl, add the oil,peanut butter and brown sugar and beat until combined and creamy. Add the eggs and vanilla and beat just until combined.
Alternately add the flour and buttermilk to the wet mixture,beating just until combined..do not over mix!
Pour batter into prepared pan evenly. Bake for 30 minutes or until toothpick inserted towards middle comes out moist ( Not wet with batter but moist. If toothpick is dry,the cake is over-baked and will be dry). It took 40 minutes for my cake to test moist.
Cool cake in pan for 5 mnutes before removing and allowing to cool on wire rack.
To make frosting: In a bowl, combine peanut butter and butter and beat until smooth and creamy. Add the powdered sugar and continue to beat. Add in the milk and continue to beat until a smooth consistency is reached ( I needed about 2 tablespoons more to make that happen).
Spread the frosting on top of the cake. Serve and enjoy!
Yield: 8 servings
Source: The Daring Gourmet
It's time for another muffin recipe! Ever since I finally discovered Spelt flour while shopping in Germany I use it every chance I get. My family and I don't have issues when it comes to using regular whole wheat but I just love using different varities of flours and seeing how they turn out in recipes.
The original recipe only called for all purpose flour so just use that if you wish..but I used spelt instead. I made other changes by reducing the amount of brown sugar and using non fat yogurt in place of the sour cream. My muffins were moist,slightly dense (in a good way),froze beautifully, and made a perfect breakfast with low fat yogurt!
Whole Wheat Carrot Raisin Muffins
1-1/4 cups Whole Wheat Flour
1 cup All-purpose Flour..I used Spelt
1 tsp. Ground Cinnamon
1/4 tsp. Pumpkin Pie Spice
1 tsp. Salt
1/2 tsp. Baking Soda
1 tsp. Baking Powder
1 cup Light Sour Cream..I used non fat plain yogurt
2 Large Eggs
1/2 cup Unsweetened Applesauce
1/2 cup Brown Sugar..I used 1/4 cup
1 tsp. Vanilla
1-1/2 cups Shredded Carrots
1 cup Raisins
Preheat oven to 350 or 180 celcius. Lightly grease a muffin tin with cooking spray, or line with muffin liners.
In a medium bowl,whisk together flours,cinnamon,pumpkin pie spice,salt,baking soda, and baking powder.
In a large bowl, whisk together the sour cream, eggs, applesauce, brown sugar and vanilla. Add flour mixture to the wet and stir just until combined. Stir in shredded carrots and raisins.
Divide batter evenly into 12 muffin cups. Bake 18-20 minutes, or until toothpick inserted into the center comes out with just a few crumbs. Cool in pan for 2-3 minutes before removing from pan and allowing to cool completely on a wire rack.
Yield: 12 Muffins
Source: Barbara Bakes
Growing up I never realised how different dinner time was at my house until I started eating elsewhere for dinner. We never had bread or rolls with butter on the table,we never drank soda with our meal, and my mashed potatoes came from actual potatoes and not from a box. I always left in a very envious way. I wanted what they had and didn't know why. My mom always made sure there was a hot meal every single night. She came home and prepared everything herself. Instead of being grateful I really wanted the tv dinners my friends were having and I too wanted that giant glass of soda to wash everything down with.
I am grateful for the skills my mother had as a cook and baker because she passed those on to me..I suppose when you are younger you just don't realise how good you do have it and always think someone else has it slightly better. I can see it with my oldest son. He comes home to tell me what his friends eat and why don't we have a thursday french fry night and why don't we have instant cappuccino or a deep fryer? my simple answer is: Because that's not how we do it in our house. It's only later on that he admits that the fries made his stomach hurt and the cappuccino wasn't all that great either. I'm not saying I do it better than someone else but we do what works for us. I can see my mother's face and the frustration she had when I said I didn't want the real mashed potatoes but the fake ones. I imagine I have the same one as she did as my son tells me that every night his friends gets to make what he wants because his mother hates cooking. He doesn't realise how lucky he has it..and I can't wait until he fully figures it out.
So what does this entire post have to do with these rolls? It brought back memories when I read the title of them being dinner rolls. I couldn't serve them for dinner because I'm still trained not to. We eat rolls around Thanksgiving and Christmas and then thats it. When I do bake rolls like these,we eat them at breakfast or lunch because they are sweeter and that makes more sense to me. I'm not anti dinner roll at all..I just prefer sweeter type breads for breakfast and not dinner.
These are fantastic though and so fragrant from the orange zest. We split these open and ate them with butter and honey and enjoyed them on their own with a cup of coffee. These will be made often and served at breakfast :)
Orange Buttermilk Rolls
2 TBS Sugar
4 tsp. Orange Zest
3 cups All-purpose Flour
1-3/4 tsp. Instant Yeast
1 tsp. Salt
1-1/4 cups Warm Buttermilk (about 100-110 F)
1 TBS Honey
3 TBS Butter,melted and divided
Combine the sugar and orange zest in a large bowl. Rub the sugar and zest together with your fingertips until moist and fragrant. Add the flour and make a well in the center. Place the yeast inside of that well and sprinkle the salt around the outside of the well(you don't want the salt and yeast to touch).
In a bowl,stir together the buttermilk,honey and 2 tablespoons of the butter. Pour into the well and mix with a wooden spoon until combined ( If the dough is sticky add a few tablespoons more to bring it together). Tip the dough out onto a lightly floured surface and knead until smooth and elastic,about 8 mins ** depending on your weather you made need more flour like I did to reach that point.** Shape the dough into a ball and place into a large bowl that has been greased with a small amount of oil. Turn the ball once to coat both sides and cover with plastic wrap.
Let rise in a warm spot until doubled in size, about 1 hour.
Line a cookie sheet with parchment paper and set aside. Turn dough out onto a lightly floured surface and divide into 13 roughly equal sized pieces. Shape each piece of dough into a ball and place on prepared sheet about 2 inches apart. Brush the tops with the remaining 1 tablespoon of meted butter. Loosely cover with plastic wrap that has been sprayed with nonstick spray or lightly oiled. Allow to rise until doubled in size, about 1 hour.
Preheat oven to 375 or 190 celius. Bake the rolls for 20 minutes, or until golden brown. Transfer rolls to wire rack and allow to cool slightly before serving.
Yield: 13 Rolls
Source: Tracey's Culinary Adventures
When I was little I loved walking through the bakery section of the grocery store because it ment a free cookie was in my future. The closer I came to the display of cookies the more excited I became. Was I going to get a chocolate chip cookie this time or was it going to be a frosted smiley face cookie? more often than not I got a giant m&m cookie.
I'd smile real big,grab the cookie from the smiling woman, and then walk with my mom through the store while ever so carefully plucking the m&m's off the cookie one by one.
I can remember seeing the boys get those free cookies a few times and it instantly made me smile. I think it's sad that they don't give adults a free cookie every once and awhile..we need to smile aswell and remember the joys of a big soft m&m cookie.
So this post goes out to the kids in all of us. These cookies are super soft thanks to the cornstarch thats added and it's studded with both chocolate chips and m&m's. It brought a smile to our faces and I hope it brings one to you aswell.
M&M Cookies
1 cup Butter,softened
1 cup Brown Sugar
1 Large Egg + 1 Yolk
1-1/2 tsp. Vanilla
2 cups All-purpose Flour
1/4 cup Cornstarch
1/2 tsp. Baking Soda
1/4 tsp. Salt
1-12 ounce pkg M&M's Milk Chocolate Candies
1/2 cup Semi sweet Chocolate Chips
In a large mixing bowl,beat together the butter and brown sugar until well combined. Beat in the eggs and vanilla.
In a medium bowl,mix together the flour,cornstarch,baking soda, and salt. Add to the butter mixture and mix just until combined. Add the m&m's (leave some for the tops if you want) and the chocolate chips and mix in with a wooden spoon.
Place dough in bowl with plastic wrap on top for atleast a few hours and as long as over night.
Preheat oven to 375 or 190 celcius. Line a cookie sheet with parchment paper and set aside. Break off chunks of dough and roll into desired size. Place onto prepared sheet 2 inches apart.
Bake cookie for 7-10 minutes or until the edges are golden brown. If you saved some of your m&m's, press them into the tops of the warm cookies.
Yield: I got 35 cookies..you may get more or less depending on the size of your dough balls
Source: Yammie's Noshery
One of the things I love about being able to stay at home is having the time to make something special for breakfast during the week. I usually dedicate a sunday or monday to baking muffins,buns,crumpets,waffles and other type breads to be used for breakfast and snacks during the week. I still however like getting up before everyone else and serving them something they hadn't expected.
They totally did not expect these biscuits but I can tell you they were so excited to see them when they came downstairs! These sweetened biscuits are just wonderful. They are filled with blueberries,yogurt and orange zest. Then when they come out of the oven they are covered in a wonderful orange glaze. I think I like the orange blueberry combination better than lemon. If you arent a fan of orange then by all means,use lemon! the original recipe called for it but I have a ton of oranges that need to be used up.
Orange Blueberry Biscuits
2 cups All-purpose Flour
1/2 cup Sugar
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/4 tsp. Salt
1 cup Yogurt..I used low fat vanilla but orange or lemon would work too
1 Egg,lightly beaten
1/4 cup Butter,melted
1 tsp. Orange Zest
1 cup Fresh or Frozen Blueberries
Glaze:
1/2 cup Powdered Sugar
1 TBS Orange Juice
1/2 tsp. Orange Zest
Preheat oven to 400 or 200 celcius. Line a baking sheet with parchment paper or with nonstick spray.
In a large bowl,combine the flour,sugar,baking powder,baking soda, and salt.
In a small bowl,combine the yogurt,egg,butter and orange zest;stir into flour mixture and mix just until combined. Gently fold in blueberries.
Drop by rounded tablespoons 1 inch apart on prepared sheet. Bake 15-18 minutes or until lightly browned.
combine glaze ingredients;drizzle over warm biscuits and serve!
** You may need to add more orange juice to the glaze in order to get a drizzle consistency. I needed one more tablespoon.**
** If using frozen blueberries,use them without thawing to avoid discoloring the batter.**
Yield: 12 Biscuits
Source: Taste of Home
