best dessert: blueberries

Showing posts with label blueberries. Show all posts

Whole Wheat Blueberry Muffins

Update... I had my baby boy the day this post came out! Isaac Lance Bird is perfect and momma is doing well. More to come later!

So since I'm having a baby in a couple days, I thought I would post something healthy.

Because I'm gonna need to eat healthy to get back to pre-baby weight.

I hate dieting.

I hate feeling restricted.

These muffins are yummy and healthy at the same time. I did the full whole wheat flour, but you could do half whole wheat and half white if you aren't ready for the whole shebang.

This will be my last post for a while, but don't you worry...

I have a fabulous line-up of my amazing blogging friends who will be filling in for me. Be sure to check back because you won't want to miss what they have to share with you, I guarantee it!

And I will most likely be blowing up Instagram with pics of my new love so follow along. I will also introduce you to our new daughter/son.

Streusel Ingredients

1/4 C. white whole wheat flour

1/4 C. packed brown sugar

1/4 tsp. ground cinnamon

2 Tbsp. cold butter

Muffin Ingredients

3/4 C. milk

1/4 C. butter, melted

1 egg

1 1/2 C. white whole wheat flour

1/2 C. sugar

2 tsp. baking powder

1/2 tsp. salt

1 C. blueberries (fresh or frozen)

Directions

Heat oven to 400 degrees F and line muffin cups with paper baking cups or grease bottoms of the pan.
In a small bowl, mix dry streusel ingredients.
Cut in cold butter until crumbly. Set aside.
In a large bowl or your mixer bowl, beat milk, melted butter, and egg until well mixed.
Stir in flour, sugar, baking powder, and salt just until moistened.
Fold in blueberries.
Divide batter evenly among muffin cups; sprinkle each with streusel.
Bake 20 to 25 minutes until done.
If using greased cups, let sit 5 minutes before removing from pan. If using paper cups, remove immediately.

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Mini No-Bake Cheesecakes

Miniature things are just fun.

Mini dogs, mini frogs, mini houses...

And these Mini Cheesecakes.

Everyone can have their own little cheesecake and the kids love it.

I love it.

Perfect for Thanksgiving, you can serve individual cheesecakes or make this into one normal sized cheesecake, if you are boring like that. Top with any pie filling you like. I mostly use blueberry or raspberry. This is a quick dessert so you can make it and then be free to do other awesome stuff like browse pinterest, instagram, or watch The Vampire Diaries.

Ingredients

1 large box (5.1 oz.) pudding mix (Vanilla, White Chocolate, Cheesecake flavors etc.)

2 3/4 C. milk

8 oz. cream cheese, room temp.

12 mini graham cracker crusts or 1 normal (boring) graham cracker crust

Pie filling or your choice

How You Do It

Mix the pudding, milk and cream cheese until well blended. Pour or spoon into pie crust(s). Refrigerate until set, about 30 minutes. Top with pie filling of your choice.

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Lemon Blueberry Bars

I love lemons. I love them in Lemon Bars, Lemonade, Diet Coke, you name it. I love them. So naturally I love them in this form. With blueberries. They just go together so nicely. They are buddies, lemons & blueberries. This dessert is so creamy that it's like a pudding. I love the tang of the lemons. Throw in some plump blueberries and you've got yourself a fabulous summer treat.

For the crust:
1 1/2 c. graham cracker crumbs

6 tablespoons butter, melted

1/4 cup granulated sugar

Zest of one lemon

For the filling:

2 large egg yolks

1 (14 ounce can) sweetened condensed milk (fat free works well)

1/2 cup fresh lemon juice

1 teaspoon lemon zest

1 cup fresh blueberries

Preheat the oven to 350 degrees F. Spray an 8x8 inch baking dish with cooking spray. Set aside. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs firmly into prepared pan. Bake the graham cracker crust for 10 minutes. Remove from oven and allow to cool to room temperature.

To make the filling, combine the egg yolks and condensed milk in a medium bowl. Stir in the lemon juice and lemon zest. Stir until mixture is smooth and begins to slightly thicken. Gently fold in the blueberries.

Pour the lemon blueberry filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set. Cool to room temperature, then chill in the refrigerator for at least one hour before serving. Cut into bars and serve.

Refrigerate any leftovers.

Recipe Source: Two Peas and Their Pod

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Blueberry Cobbler-Cake {Totally Tasty Tuesdays}

One of my favorite desserts, right here. It tastes like the baby of a fruit cobbler and a cake. Blueberry is my favorite pie filling so that is what I used. You can use any kind you like. Strawberry and raspberry would be heavenly, too. Just remember what I said about the baby thing. Once you eat this, you'll know. If you have leftover pie filling, save it and make a few of these little pie babies. Boy, what's with all this "baby" talk? Don't go there...

1 c. butter

1 1/2 c. sugar

4 eggs

1 tsp. almond extract or vanilla extract

2 c. flour

2 tsp. baking powder

21 oz. can pie filling

powdered sugar for dusting

whipped cream

Cream together butter, sugar, and eggs until fluffy. Add the almond or vanilla extract. Stir in flour and baking powder until smooth. Put the batter in a greased 9x13 pan. Spoon the pie filling into the cake, in 16 spots, spacing 4 spoonfuls evenly in each direction. Bake at 350 degrees for 45-50 minutes. Filling will sink into the cake while baking.