Posts Tagged ‘blueberries’

  1. blueberry pie

    July 10, 2016 by Angie

    My parents and my niece came over for an early Independence Day hang on Saturday. I made mozzarella, cherry tomato, and balsamic vinegar appetizer and BBQ tofu and vegetables, black beans, and grilled corn on the cob for the main dinner. Dessert was this blueberry cream cheese pie I kinda invented.

    a blueberry pie


    Ingredients

    9″ prepared graham cracker pie crust
    12 oz light soft cream cheese
    1 cup confectioner’s sugar
    1 tsp vanilla
    1 pint fresh blueberries

    Sookie investigates the blueberry pie

    Sookie has blueberry and cheese interests.

    Instructions

    1. Put the cream cheese, confectioner’s sugar, and vanilla in a bowl. Stir it around so that the confectioner’s sugar doesn’t explode on you when you start to use the mixer.

    2. Use a mixer to beat the mixture until fully combined and a little fluffy.

    3. Spoon the cream cheese mixture into the prepared pie crust. Use a spoon to level off the top.

    4. Wash the pint of blueberries and remove any stems.

    5. Arrange the blueberries over the cream cheese mixture.

    6. Cover and refrigerate until you’re ready to serve it.

    Blueberry pie sliced

    The easy to delicious ratio is in your favor.


  2. blueberry halava

    November 19, 2012 by Angie

    This week’s 52 Weeks of Baking Challenge is Asian desserts. I am lucky to be a member of the Gator Nation (“Go cure cancer!”) and as such I frequently enjoyed the extremely delicious and inexpensive Krishna Lunch offered every weekday at the Plaza of the Americas on the University of Florida campus. My favorite dessert the Hare Krishnas make is their halava. They make a few varieties but always with some chunks of fruit inside. I made my very favorite one for this challenge: blueberry halava.

    I followed this recipe I found online. I halved it which might be part of the problem. I also suspect I burned some of the semolina. All in all, mine is good but it would have to be at least twice as sweet and buttery to rival Krishna Lunch greatness. I need to attempt to make their spaghetti and kofta balls next, mmmmmm.


  3. lemon blueberry cashew bread

    July 27, 2012 by Angie

    Week 30 of Reddit’s 52 Weeks of Baking is sweet breads. Do not Google “sweet breads” though. Apparently it is a disgusting animal part “food”. As this is not what I think the creator of the challenge is looking for, I made a bread that tastes sweet.

    I baked a lemon blueberry bread with cashew pieces. I pretty closely followed this recipe from EgglessCooking.com (neat site). I veganized it, which wasn’t difficult as there were no eggs to begin with, by substituting soy milk and Earth Balance margarine. I didn’t have soy yogurt or an orange so I doubled the unsweetened apple sauce to replace the yogurt and used a lemon and its zest instead. I also used chopped cashews instead of the suggested chopped pecans since pecans make me die.

    It came together pretty easily and tastes wonderful. Only thing I would adjust next time is the sugar. I used a bit less than the full cup of sugar the recipe calls for but next time I’ll use a scant 3/4 cup or maybe even less. The blueberries are so sweet and delicious that I don’t think the batter needs to be crazy sweet.


  4. mini blueberry tarts

    July 11, 2012 by Angie

    For last week’s 52 Weeks of Baking challenge: tarts, I made mini blueberry tarts. I pretty much winged it after looking at a few recipes and while the results were really tasty the tarts were on the homely side and I struggled to get them out of the muffin tin without destroying them.

    I crumbled about a cup of graham crackers and mixed that with about 3 tablespoons of Earth Balance margarine. I pressed the graham cracker crumb mixture into the muffin pan to make the tart crusts. I baked them for 7 minutes at 375 degrees.

    While the crusts were baking, I mixed together about a cup and a half of blueberries, 1 1/2 tablespoons flour, and about 3 tablespoons of sugar. I poured the blueberry mixture into the crusts and baked for another 20 minutes or so until the blueberries took on a jam-like texture. I let the tarts cool for a few minutes then pressed fresh blueberries into the tops of the tarts.

    As I said, the taste was great, but there is definitely room for improvement in the presentation department. Next time I will use a different crust recipe and a real tart pan or maybe use a store bought flour or graham cracker crust and make a large blueberry pie.


  5. vegan blueberry muffins

    February 5, 2012 by Angie

    vegan blueberry muffin - finished product

    I made these vegan blueberry muffins on Wednesday for Reddit’s 52 Weeks of Baking Week 5 Challenge: Breakfast.  I slightly changed the recipe from The Joy of Vegan Baking – a fine cookbook.  I enjoyed a copy from my public library but the recipe can be found online here.  I skipped the lemon zest and lemon extract and added an extra 1/2 cup of fresh blueberries and a teaspoon of vanilla extract.

    Cute Husband took most of them to work where I was happy to hear they were eaten right up!