The BEST blueberry breakfast cake. Ever.

It's not mine, but I'm sharing and adding my notes for y'all's benefit.

Seriously delicious and crazy easy, Alexandra knocks it out of the park!  Head on over to her blog to see the recipe in all its glory.


AlexandraCooks.com | Buttermilk Blueberry Breakfast Cake
https://www.alexandracooks.com/2011/06/29/buttermilk-blueberry-breakfast-cake/

When I don't have a fresh lemon to zest, I add 3 drops of lemon essential oil.  I think there's true magic in creaming the lemon oils (from zest or EO) with the fat of the butter - it infuses that light freshness through the entire recipe and compliments the blueberries perfectly.

I use frozen berries when I don't have fresh, I just let them thaw a bit on the counter while I'm preparing the rest - then toss with flour as directed.  (That little step keeps them from all sinking to the bottom!)

Sometimes, I make these into muffins, using If You Care large baking cups (LOVE @If_You_Care). I preheat the oven to 350F then take it down to 325F once I pop the pans in.  They take about 25-30 minutes, but start checking at 20.  You can use a toothpick to test done-ness as they won't necessarily brown a bunch.

And don't skip the sugar sprinkle on top.  They're not the same without!

Happy Blueberry Month!

Carrot Cake Cookies with Allspice Orange Cream Cheese Filling

Carrot Cake Cookies
Preheat oven to 350F
Line cookie sheets with parchment paper.
Ready cooling racks.

Cream together:
1/2 c butter, unsalted (if using salted, omit salt in dry ingredients)
1/2 c dark brown sugar
1/2 c granulated sugar
1 lg. egg
1 T vanilla

Whisk together, then combing with butter mix:
1-1/2 c flour
1/2 tsp baking soda
1/4 tsp baking powder
1-1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt (omit if using salted butter)

Mix into dough:
1-1/2 c grated carrots
20oz can crushed pineapple in pineapple juice, drained well (and I mean well, pick it up and wring it out with your hands, well.)
1 c walnuts, chopped

I used a cookie scoop (approx. 1 Tablespoon) and flattened the top of the cookies slightly before baking.  There are so many goodies in this dough, that it doesn't spread much on it's own.  We're going to help it out a little so you can still wrap your mouth around the finished sandwich.

Bake 10-12 minutes, or until just golden brown on the bottom.  I could see the top middle of each cookie change gloss, like when you're watching pancakes to flip.

Let rest 1 minute on the cookie sheet, then remove to cooling rack.  These are very cake-like, so you don't want them to steam on the cookie sheet, they'll stick.

I made the cookies the night before and kept them loosely covered.  Too tightly covered and they'll get all sticky.  It's at this point that I'm sure you could freeze them, to thaw and frost later - but I haven't been intentional enough to have extras to freeze.

Allspice Orange Filling

8oz cream cheese, softened
2 T powdered sugar
1 tsp ground allspice
1 tsp vanilla
1-2 tsp orange juice
2 drops orange essential oil
*I LOVE using essential oils in cooking.  Because they're lipo-soluble, they blend in with the butter or oil and infuse the entire dish with amazing flavor.  Citrus oils are pressed from the rind, so you get the same flavor as zest, without having to have the fresh fruit on hand.  And, there's the long list of health benefits pure essential oils bring to the table - bonus!*

Whip together.  I used the paddle on high in my stand mixer.  Fill a piping bag or spread with a knife, and make sandwiches!  Store in the fridge and eat within 1-2 days.

(I highly recommend making a double batch of frosting and dipping graham crackers in it once you've run out of cookies...)

Easy Cranberry Bread

Ever stared blankly into your pantry wondering what you'll use to make... something... Hoping, maybe, that you'll find a new use for a tried and true pantry staple?  I have two words for you.

Cranberry sauce.

Not just for Thanksgiving, it also makes AMAZING sauce for tangy cranberry meatballs.  And, as luck would have it, quick bread!!  There's something so magical about baking yummy food without a special shopping list or trip to the store.  So here it is.  I scoured the interwebs, read dozens of recipes... and made one that we're keeping.  When I asked Stan if he liked it, he suggested it go on the blog.  We have a winner!!

Easy Cranberry Bread

Preheat oven to 325F, grease bottom of loaf pan.

2 c all purpose flour
1 T baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 c butter, softened
1/2 c sugar
2 eggs
1 can whole berry cranberry sauce
2 drops Wild Orange essential oil (optional)
1 c chopped walnuts

Sift together flour, baking powder and spices. Set aside.

Cream together butter, sugar and essential oil.  Add eggs then cranberry sauce.

Fold in walnuts.

Bake at 325F for 50-60 minutes, or until toothpick comes out clean from center.

Makes 1 medium loaf.  Store covered at room temp for about 5 days (if it lasts that long).