July 15, 2011

Blueberry Coffee Cake

Blueberry Streusel Coffee Cake

Nothing quite finishes off an afternoon like coffee cake straight from the oven.  Too hot to go outdoors and bored out of our gourdes, my eldest girl-child helped pull this quick treat together that I found at Joy of Baking.  It wasn’t overly sweet which we all enjoyed.  Despite the coffee mug in the photo, I opted to make up a tall glass of iced coffee rather than a hot cuppa which was even better for a summer afternoon treat.

Streusel Topping:

  • 1/3 cup all purpose flour
  • 1/3 cup granulated white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup cold unsalted butter, cut into pieces

Cake Batter:

  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup unsalted butter, room temperature
  • 1/2 cup granulated white sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1/3 cup milk
  • 2 cups fresh blueberries

Directions

Preheat oven to 350 degrees and butter, or spray with a nonstick vegetable spray, an 8 x 8 inch square dish.

Streusel Topping 

  1. In a small bowl, mix together the flour, sugar, and ground cinnamon.  Cut in the butter with a pastry blender or fork until it resembles coarse crumbs.  Set aside while you make the cake batter.

Cake

  1. In a separate small bowl whisk together the flour, baking powder, and salt.  Set aside.
  2. In a medium mixing bowl, beat the butter until smooth.  Add the sugar and beat until light and fluffy.  Add the egg and vanilla and beat until incorporated.  Add the flour mixture, alternately with the milk, and beat only until combined. 
  3. Evenly spread the batter onto the bottom of an 8x8 cooking dish, coated with non-stick cooking spray or butter.
  4. Evenly arrange the blueberries on top of the cake batter and then sprinkle with the streusel topping.
  5. Bake for about 40 -50 minutes or until a toothpick inserted in the center of the cake comes out clean.  Remove from oven and place on a wire rack to cool slightly. 

Serve warm or at room temperature.

Did you enjoy this recipe, the photos found here, or Good Stuff in general? Head over to Facebook and like the page!  When you Share a recipe (using the social media buttons below each post) with friends and family you’re helping to make the world a better place.  And it makes me happy.  Mostly it makes me happy.  It also helps me, and all the other food blogs used here, to keep doing what we love doing; sharing good food.  Thanks for visiting!  - Shanna

July 13, 2011

Tortellini Spinach Bake

Tortellini Spinach Bake

I’m short on time this morning so I’m going to whip through this one and just say the recipe from Our Best Bites is easy to prepare, cooks up quick and was a unanimous crowd pleaser.  The pasta is found in the dry pasta aisle and  despite the fact that I love bacon, I despise cooking it (and the mess it makes!) so I used pre-cooked bacon.  If you don’t like pre-cooked, simply cook up your favorite kind of bacon, remove it from the pan, once cooked, reserving 2 tablespoons of the grease in your pan for the garlic etc. omitting the olive oil.

Ingredients

  • 12 oz. bag Barilla Cheese & Spinach Tortellini
  • 8 strips pre-cooked bacon, chopped
  • 2 Tablespoons olive oil
  • 3 cloves garlic, finely minced
  • 2 Tablespoons flour
  • 2 cups milk
  • 3/4 teaspoons kosher salt
  • 1/8 teaspoon black pepper
  • 1 1/2 teaspoons dry basil
  • 1/4 teaspoon red pepper flakes
  • 1 medium lemon
  • 2 cups fresh spinach, roughly chopped
  • 3/4 cup grated mozzarella cheese, divided
  • 3/4 cup grated Parmesan cheese, divided

Directions

Preheat oven to 350 degrees. 

  1. Fill a large pot with water and bring to a boil.  Add tortellini and cook according to package instructions.
  2. Heat two tablespoons olive oil in small skillet.  Add garlic and cook until fragrant and tender, about 1 minute.  Add flour and stir with a whisk for about 1 minute. Slowly add milk and continue to stir with whisk until smooth.  Add salt, pepper, basil, and red pepper flakes then bring sauce to a simmer.
  3. While sauce is heating, zest the lemon, then cut it in half and remove juice.  Add 2 teaspoons zest and 1 tablespoon lemon juice to sauce. Continue to stir until thickened, 2-3 minutes.  Remove from heat.
  4. Drain tortellini and place back in stock pot.  Reserve about 2 strips of the cooked bacon and add the rest to the pasta mixture.  Add spinach, 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese.  Add sauce and gently stir to combine.
  5. Place pasta mixture in an 8×8 baking dish and top with remaining cheeses and bacon.

Cover pan with foil and bake for 20 minutes.  Remove foil and bake for an additional 5-10 minutes, until cheese on top is melted and pasta is bubbly throughout.  Remove from oven and cool for 10 minutes before serving.

Did you enjoy this recipe, the photos found here, or Good Stuff in general? Head over to Facebook and like the page!  When you Share a recipe (using the social media buttons below each post) with friends and family you’re helping to make the world a better place.  And it makes me happy.  Mostly it makes me happy.  It also helps me, and all the other food blogs used here, to keep doing what we love doing; sharing good food.  Thanks for visiting!  - Shanna

July 7, 2011

Cake in a Mug

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I don’t keep many sweets in the house which means I don’t have chocolate on-hand most of the time but there are times when I’d be willing to sell one of my children for just one square of the good stuff.  This “cake” comes out a little bigger than an average cupcake and hits the spot in just under five minutes! 

Source: Instructables

Ingredients

  • coffee mug
  • 4 tablespoons flour
  • 4 tablespoons sugar
  • 2 tablespoons unsweetened cocoa
  • 2 tablespoons whisked egg
  • 3 tablespoons milk
  • 3 tablespoons oil
  • 3 tablespoons chocolate chips
  • splash vanilla

Directions

  1. Mix everything well in your mug (make sure you mix in the flour that likes to stick to the bottom)
  2. Cook in the microwave, on high for between 3-5 minutes depending on the power of your microwave.  A good indicator is, when you can smell it, it’s probably done!
  3. Let this thing cool - it comes out very hot!  Dollop on a scoop of ice cream or whipped cream if you need an extra sugar kick.

Did you enjoy this recipe, the photos found here, or Good Stuff in general? Head over to Facebook and like the page!  When you Share a recipe (using the social media buttons below each post) with friends and family you’re helping to make the world a better place.  And it makes me happy.  Mostly it makes me happy.  It also helps me, and all the other food blogs used here, to keep doing what we love doing; sharing good food.  Thanks for visiting!  - Shanna

July 5, 2011

Spaghetti with Artichoke Hearts

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We all know The Pioneer Woman turns out some mean recipes so I don’t often use her site as a reference for Maynard.  You know where she is and you’ve seen her recipes.  But I decided to make an exception for this one because she said it was a good “week-day” meal and after realizing I had all the ingredients in my cupboard & fridge I decided to give it a go.  Because it cooked up fast, was super filling and was an instant hit with the kids I couldn’t resist posting it! 

Ingredients

  • 2 Tablespoons olive oil
  • 2 Tablespoons butter
  • 3 cloves garlic, minced
  • 1/2 onion, finely diced
  • 14 oz. can artichoke hearts, drained & quartered
  • 14.5 oz. can diced tomatoes with juice
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 teaspoon nutmeg
  • salt and pepper, to taste
  • 1 pound thin spaghetti
  • 1 cup parmesan cheese
  • 2 Tablespoons chives (or other herbs) chopped

Directions

  1. While water comes to a boil for the pasta, melt olive oil and butter in a large skillet over medium heat.  Add garlic and onion then sauté for 2 to 3 minutes.
  2. Add artichoke hearts and tomatoes, then stir and cook for 8 to 10 minutes. Reduce heat to low.
  3. At this point the pasta water should be pretty close to boiling and ready to add the pasta.
  4. Stir the cream and chicken broth into the artichokes and tomatoes. Add salt and pepper to taste.
  5. Cook over low heat until heated through, then turn off heat.
  6. Place cooked & drained pasta in a large bowl & pour sauce over the top. Add chives & nutmeg. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.  Sprinkle with parmesan.

Did you enjoy this recipe, the photos found here, or Good Stuff in general? Head over to Facebook and like the page!  When you Share a recipe (using the social media buttons below each post) with friends and family you’re helping to make the world a better place.  And it makes me happy.  Mostly it makes me happy.  It also helps me, and all the other food blogs used here, to keep doing what we love doing; sharing good food.  Thanks for visiting!  - Shanna

July 2, 2011

Fruit Pizza

Fruit Pizza

This is one of my all-time favorite desserts!  I made and posted it to Maynard a couple years ago but couldn't keep my hands off of it so I haven’t made it since.  This weekend though, I'll be making it again for our neighborhood 4th of July party and while tradition calls for red, white and blue colors for such desserts, I'm not much for following the rules and far prefer the variety of these pretty colors.  I'm crazy like that.

The dough tends to be easier to work with when it's been opened and been allowed to sit out on the cookie sheet for 10 minutes or so before stretching over the cookie sheet. 

The question here is are you a perfectionist or a get ‘er done kind of person?  The perfectionist (or the person who wants the pretty picture) will cut this into squares then add the fruit to each square, individually.  The get ‘er done’er will toss on the fruit and slice to serve.  Either way will produce a delicious can’t-keep-your-hands-off-it-dessert.  So this step, my friends, is up to you.  I know you like options.  You’re welcome.

Ingredients

  • 16 oz. sugar cookie dough mix
  • 1 8 oz. package cream cheese, softened
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • fruits of your choice, chopped if needed

Directions

  1. Spread cookie dough evenly over a greased cookie sheet, sprinkling a little flour as needed to help with stickiness.  Puncture evenly with fork to avoid bubbling while cooking.  Bake at 350* until golden brown (about 12 minutes). 
  2. Mix cream cheese, sugar and vanilla until smooth. 
  3. Spread cream cheese mixture evenly over cooled cookie crust. 
  4. Top with fruit.

Did you enjoy this recipe, the photos found here, or Good Stuff in general? Head over to Facebook and like the page!  When you Share a recipe (using the social media buttons below each post) with friends and family you’re helping to make the world a better place.  And it makes me happy.  Mostly it makes me happy.  It also helps me, and all the other food blogs used here, to keep doing what we love doing; sharing good food.  Thanks for visiting!  - Shanna