The Circle of Life...

       It's been just over a month since I started my new (old) job and I am thrilled to say that I am enjoying it tremendously! While some things have changed in the 10 years since I left, much has also remained the same. Imagine my surprise when I found my old mug still in the cupboard! I was delighted to learn that even the tea pot that I used so often was still there too.

     There are many familiar faces, both on staff and in the stacks. I am enjoying reconnecting with patrons and co-workers and being surrounded by books once again.  It is wonderful to feel that I have once again found my place in the working world.  The added bonus is that I now have a new venue for my baked goods!  I baked up a batch of these muffins and brought them in to work the other day. They are moist and delicious and pair perfectly with a nice hot cuppa!

Blueberry Banana Muffins

You Will Need:

1/4 cup butter, softened

2/3 cup sugar

2 eggs

1 cup mashed, ripe bananas, (2-3 bananas)

1/4 cup applesauce

1 2/3 cups flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1-2 handfuls of blueberries (fresh or frozen)

Directions:

• Pre-heat oven to 350 degrees
• In a large bowl, combine butter and sugar until light and fluffy
• Mix in eggs, bananas and applesauce
• In a small bowl, sift the flour, baking soda, baking powder, cinnamon and salt and whisk to combine
• Add the dry mixture to the banana mixture and stir until just combined, do not over mix
• Stir in blueberries dusted in flour (so that they won't sink to the bottom!)

 To make a loaf of banana bread, pour batter into a greased loaf pan and bake for 60 minutes until centre is firm. Let cool before slicing.

To make 12 muffins, scoop batter into lined muffin tin and bake for 18-20 minutes or until an inserted toothpick comes out clean.

* I sprinkled mine with a mixture of cinnamon and sugar just before baking to give them crunchy sweet topping

The Way Life Should Be...

    I love summer reading. The season gives us an excuse to slow down, take things in, relax and enjoy the warmer weather.  My literary choices, come summer, seem to take on my more carefree attitude.   I like to read books that lend themselves to joy, love and frivolity (winter months require psychological suspense and serial killers, but I don't want to scare you away!).

    One of the perks of working in a public library is having access to the return cart. What better place to see what people are reading than in the assortment of books being brought back? An added bonus is being able to chat with the patrons about their returns and gain insight to the hits and misses. 

     Recently I came across this book, The Way Life Should Be by Christina Baker Kline.  The cover caught my attention (I know, I know!) and I had to read the inside flap....

   "Angela Russo is thirty-three years old and single, stuck in a job she doesn't love and a life that seems, somehow, to have just happened. Though she inherited a flair for Italian cooking from her grandmother, she never has the time; for the past six months, her oven has held only sweaters. Tacked to her office bulletin board is a picture torn from a magazine of a cottage on the coast of Maine, a reminder to Angela that there are other ways to live, even if she can't seem to figure them out.

   One day at work, Angela clicks on a tiny advertisement in the corner of her computer screen--"Do Soul-mates Exist?""--and finds herself at a dating website, where she stumbles upon "MaineCatch," a thirty-five-year-old sailing instructor with ice-blue eyes. To her great surprise, she strikes up a dizzying correspondence with MaineCatch--yet as her online relationship progresses, life in the real world takes a nosedive. Interpreting this confluence of events as a sign, Angela impulsively decides to risk it all and move to Maine.

    But things don't work out quite as she expected. Far from everything familiar, and with little to return to, Angela begins to rebuild her life from the ground up, moving into a tiny cottage and finding work at a local coffee shop. To make friends and make ends meet, she leads a cooking class, slowly discovering the pleasures and secrets of her new small community, and--perhaps--a way to connect her heritage to a future she is only beginning to envision.

    The Way Life Should Be is about the search for the right relationship and the right life, the difficulty of finding true love, and the yearning for the home that food represents. Laced with recipes and humor, wisdom and wit, it is at once a clear-eyed portrait of Maine, a compassionate look at modern life and love, and a compelling work of literary fiction that explores the gulf between the way life is and the way we want it to be.

*excerpt from Chapters/Indigo.ca

    The author had me at "for the past six months, her oven has held only sweaters." That, plus the fact that the novel included recipes at the back, well it was a given that this one was coming home with me in my book bag.  It was a delightful read, one that I'm sure many of you would enjoy. The recipes come alive with the narrative and you'll soon be drawn in by the characters and the magnificent Maine setting.      

    Of course I had to try out some of the recipes that were included in the back of this book  The Maine Blueberry Muffins were delectable!  With hopes that the author doesn't mind, I've included the recipe below.  Give it a try, then grab yourself a copy of the book. Once you have it you'll have access to other great recipes such as Torta al Limone, Simple Baked Ziti and Nonna's Banana Bread. A good read with mouthwatering recipes included... what more could you ask for?  I hope you enjoy this novel as much as I did. Happy reading!

 You will need:

1 cup butter (2 sticks)
1 cup granulated sugar
1 cup milk
1 egg
2 cups unbleached all-purpose flour, plus 1 tablespoon extra for the blueberries
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon lemon zest
1 cup blueberries

• Pre-heat oven to 400 degrees F. and line a muffin tin with pretty paper liners
• In a large bowl, beat the butter and the sugar until creamy
• Add the milk and egg
• In a smaller bowl, sift together the flour, baking powder and salt and add to the creamed mixture, mixing until moist
• Add the cinnamon and lemon zest
• In a separate bowl, toss blueberries with 1 tablespoon of flour (this will prevent all of the blueberries from sinking to the bottom of your muffins)
• Fold blueberries into the batter, do not over mix
• Scoop batter into lined muffin tins evenly
• Bake for 20 minutes or until springy to the touch

Summer Harvest

  

   It's that time of year again. The time when the warm summer sunshine has turned our gardens into a bountiful harvest.  While I don't have a garden of my own, I am fortunate enough to have some friendly suppliers who are more than happy to have me turn their crop into something sweet.  

     This year I decided to try out a new recipe and combine zucchini with blueberries and one of my most favourite baking ingredients - cinnamon. The results were gobbled up!  There are several ingredients in this recipe that will make you feel good about eating these muffins. Give it a try and you'll see what I mean.   

Zucchini Blueberry Streusel Muffins *adapted from allrecipes.ca Makes enough for 24 muffins or 2 loaves of bread
For the batter:
3 eggs 1/2 cup unsweetened applesauce 1/4 cup sour cream 1/4 cup oil 2 1/4 cups sugar 1 1/2 teaspoons vanilla extract 2 cups grated zucchini  3 cups flour 1 teaspoon salt 1 teaspoon baking powder 1/4 teaspoon baking soda 1 tablespoon cinnamon 2 cups blueberries, fresh or frozen (no need to thaw)
For the streusel:
1/4 cup butter (1/2 a stick), cold 1/4 cup brown sugar, packed 1/4 cup flour 1/4 cup sugar 2 teaspoons cinnamon

Directions:

•  In a large bowl or stand mixer, beat eggs, applesauce, oil, sugar, and vanilla extract until creamy
•  Place grated zucchini onto some paper towels and pat out extra moisture
•  Add zucchini to bowl or mixer and stir until just combined
•  Add in flour, baking powder, baking soda, salt and cinnamon
•  Mix until well combined
•  Gently stir in blueberries
•  Spread batter evenly among lined muffin cups or pour into two greased loaf pans
•  For streusel, add all ingredients to a bowl and cut with a pastry cutter, or two forks, until small crumbs form
•  Sprinkle evenly over tops of muffins or loaves
•  Bake at 350 for 17-20 minutes for muffins or 50 minutes for loaves, or until a toothpick comes out clean
•  Cool before slicing and serving loaves

I made these for my sister in law's birthday. She is expecting, 

so I tried to balance the cupcakes with something 'healthy!' 

Showered With Love...

     Douglas Adams wrote: I may not have gone where I intended to go, but I think I have ended up where I needed to be.  This is so very true of me.  This past year has taught me that perhaps everything does indeed happen for a reason.  We just may not be aware of, or receptive to that reason until we are able to look back upon it from the direction we were sent.

     A few years ago, I never would have imagined that I'd be working as a teacher and a baker. I was happy and settled in my career as a Librarian. We all know what they say about the best laid plans.
Before I knew it my direction was altered and I had to find a new path.  I have been lucky. I found not only one new profession to love, but two! 

Grade one fun!

      This  past week I have been fortunate enough to busy with both of my new professions.  I had the opportunity to work with a fantastic group of students in a grade one classroom and make wonderfully decadent desserts for several special occasions including a bridal shower.

     These lemon blueberry cupcakes were made for a special bride to be in Toronto.  She had a craving for something lemony and her bridal colour was lilac so when I came across this recipe I just knew it would be perfect. It involves the ideal pairing of zesty lemons with sweet blueberries. An added bonus was the fact that the blueberries naturally coloured the buttercream to match the bride's colour scheme!

     While this recipe is easy to follow, it is a bit labour intensive and will require more of your time, but it is worth it. This lemon curd is wonderful and perfect for spring. I may even make some just to keep on hand for cravings!

Lemon Blueberry Cupcakes

 

You Will Need:

 

For The Cupcakes:

1 box white cake mix (I used Betty Crocker)

1/4 cup oil

4 egg whites

3/4 cup buttermilk (see my recipe on how to make your own by clicking here)

3/4 cup sour cream

1 tablespoon vanilla extract

For The Lemon Curd Filling:

3 eggs

1 cup sugar

1/2 cup fresh lemon juice

1/4 cup butter, melted

1 tablespoon lemon zest

For The Blueberry Buttercream:

1 cup butter, softened

2 tablespoons mashed blueberries pushed through a strainer

4 cups powdered sugar

Directions:

 

• Preheat your oven to 350 degrees and line pans with cupcake liners
•  Sift cake mix into a small bowl to remove any lumps and set aside
•  In a large bowl, gently whisk together oil, egg whites, buttermilk, sour cream and vanilla
•  Stir in cake mix until well combined
•  Fill cupcake liners 3/4 full and bake for 15-20 minutes, or until and inserted toothpick comes out clean
• While your cupcakes are cooling begin to make the lemon curd...
• Using a double boiler (or, in my case, a make shift one; one medium pot placed over a smaller pot filled with boiling water), whisk eggs and sugar together
•  Add lemon juice, butter and lemon zest and stir constantly over medium heat for about 15 minutes
• When it's done, the mixture should thicken enough to coat the back of a spoon
• Let cool and begin to make your buttercream...
• Beat butter for 2 minutes, or until light and fluffy
• Scrape down bowl and add mashed, strained blueberries 
• Slowly add powdered sugar, 1 cup at a time, until you reach your desired consistency
• Once your cupcakes have cooled, use the wide end of a piping tip to cut a hole out of the top of each cupcake
• Fill the holes with your cooled lemon curd and finish by topping them with your buttercream

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     To make these cupcakes fancy enough for a bridal shower I sprinkled them with lustre dust and topped them with gorgeous sugar flowers that I purchased at Heinrichs Decorating Nook.

Thanks to YourCupofCake for inspiring this recipe!

You had me at cupcake...

     

     Nothing says Sunday morning like homemade, warm and cinnamon dusted French Toast.  Unfortunately, in the midst of baseball playoffs, a sit down, home cooked big breakfast is out of the question.  I'm lucky if I can toss a toasted bagel at one of my anxious players on their way out the door to an early morning game.  To satisfy my constant craving for this weekend treat I decided to concoct a recipe that would bake it in a 'to-go' format.

 

     While not your traditional French Toast, these take-out tidbits pack in some wholesome flavour and good for you blueberries as well.  They even have cereal in them so technically they really are a breakfast food!  Whatever your reasoning, bake up a batch and you'll soon see what I mean.  These cupcakes hit it out of the ballpark.

 

Blueberry French Toast Cupcakes
 

For the cupcakes:

3 eggs

1/3 cup oil

¾ cup buttermilk

1 teaspoon vanilla extract

¾ cup sour cream

1 French Vanilla Cake Mix

1 ½ teaspoon cinnamon
1 cup fresh or frozen blueberries

• Preheat oven to 350 degrees and line pans with decorative cupcake liners (grease proof work best)
• In a large bowl, gently combine eggs, oil, buttermilk and vanilla
• Mix in sour cream
• Add cake mix and cinnamon and mix until smooth
• Fold in blueberries
• Fill cupcake liners ¾ full and bake for 17-20 minutes, or until an inserted toothpick comes out clean
• Allow to cool in pan for 10 minutes before removing
• Cool cupcakes completely before frosting

For the Frosting:

8 oz cream cheese, softened

½ cup butter, softened

2/3 cup Cinnamon Toast Crunch cereal, powdered
(Crush the cereal by placing it in a resealable plastic bag and using the back of a spoon to flatten it into a fine powder) *you'll need extra for garnishing

1 teaspoon vanilla extract

3 cups powdered sugar

1 cup blueberries, some for blending, some to garnish

• Beat cream cheese and butter until combined and fluffy
• Stir in Cinnamon Toast Crunch cereal powder
• Add vanilla
• Mix in powdered sugar, 1 cup at a time
• Put a handful of blueberries into a blender and puree them until liquefied
• Add blueberry liquid to frosting a few tablespoons at a time until you reach your desired colour and consistency
• Adjust the consistency using a teaspoon or two of milk if it is too thick and a bit more icing sugar if it is too thin
• Pipe onto cooled cupcakes and top with a sprinkle of Cinnamon Toast Crunch powder and extra blueberries

 

Grab & Go!

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Eating on the run...

     Our summer is about to get hit with a curve ball... baseball season has started. I have to admit, I do love it;  the sound of the ball hitting the bat, the cheers from the stands, the sunflower seeds and the sheer joy on the faces of my kids as they run the bases.

     With both boys playing on travel teams and my husband being the Vice President of the association while also coaching, it's sure to be a busy summer. We'll often be going in many directions at once. That means I have to have a plethora of grab and go meals and snacks on hand. These muffins are great for breakfast on the run. Lemons and blueberries together equal spring, perfect for the start of the season. The yogurt makes them moist without having to use oil so they are a healthier choice to grab on the go.

     With that said, it's time for me to think about what I can make for dinner that is fast and somewhat healthy. Now, if only there were dinner muffins. Hmmm..... I may have to investigate that!

     Until then, try these lemon blueberry muffins. They're not quite peanuts and Cracker Jacks, but they are delicious!

    

Ballpark Lemon Blueberry Muffins

You will need:

1/4 cup unsalted butter, softened
1/2 cup granulated sugar
1 egg, room temperature
1/2 tsp vanilla
Zest and juice of 1 lemon
1/2 tsp baking soda
1 1/4 tsp baking powder
1/4 tsp salt
2 cups all purpose flour
1/2 cup yogurt (plain or flavoured - I've used peach and vanillia & both were great)
1 1/2 cups blueberries

 

Directions:

• Preheat oven to 350 degrees
• Prepare a muffin tin with 12 liners
• In a large bowl or stand mixer, cream butter and sugar together
• Mix in egg and vanilla, followed by lemon zest and lemon juice
• Mix until just combined
• Mix in salt, baking soda, baking powder and flour
• Add yogurt and mix until smooth
• Stir in blueberries
• Divide batter among prepared liners, filling each 2/3 full
• Press extra blueberries into the tops of batter and generously sprinkle with granulated sugar and cinnamon
• Bake for 25 minutes or until a toothpick inserted in the center comes out clean 
• Cool in pan for 5 minutes before transferring to a wire rack to cool
• Store in airtight container or freeze for a later date

 

Thanks to 'Baked by Rachel' for inspiring this recipe.

 

 

Sleepless Nights & Smoke Alarms

     The other night I found myself restless and unable to sleep.  At 4:30 in the morning, I finally gave in to my wake fullness and abandoned all hope of getting back to the land of slumber.  Since early morning infomercials are not my cup of tea and my eyes were too weary to read a book, I decided to flip through my recipes.  Before I knew it, I was in the kitchen with spatula in hand, mixing bowls at the ready. I was up and baking before the birds!

     Seeing as blueberries are in season and I had a fresh bounty of them in the fridge I decided that was the way to go.  As I prepared to create a wonderful breakfast surprise for my family I didn't take into account the fact that my baking would soon wake them - not with the pleasant, aromatic smells coming from the kitchen, but from the shrill sound of the smoke alarm! In my bleary eyed, early morning, pre-coffee state I neglected to notice the large dollop of cheese that last night's pizza left on the element in our oven.  When I turned the oven on to pre-heat that un-noticed piece of cheese burned itself to a crisp and set off our smoke alarm. Talk about a rude awakening!  Fortunately, my family are all heavy sleepers and only my poor husband came down to see what the fuss was about. I placated him with the promise of a hot cup of java and a warm from the oven slice of coffee cake so he was able to go back up to bed with visions of blueberries dancing in his head. With disaster averted, I was able to whip up an impressive coffee cake and replace the burnt cheese smell with a much more pleasant aroma of fresh baked goods.

     I have many recipes that call for this wonderful summer fruit, but none are as easy or as impressive as this one. Another early morning benefit of this recipe is the fact that it does not require a noisy mixer; so if you are unlike me, and manage not to set off the smoke alarm you'll have some peace and quiet to enjoy your coffee while this bakes.

Up With The Birds Lemon Blueberry Coffee Cake

You will need:

• 1 egg
• 2 1/4 cups of Bisquick
• 2/3 cup of milk
• 1/3 cup of sugar
• grated peel of 1 lemon
• 1 cup blueberries

~Heat oven to 400 degrees (be sure to look for errant cheese!).
~Grease a round 9" pan or bunt pan.
~Whisk egg in medium bowl.
~Stir in Bisquick, sugar, milk and lemon peel.
~Fold blueberries into batter.
~Spread into pan.
~Bake for 20~25 minutes or until golden brown and toothpick inserted into centre comes out clean.
~Allow to cool in pan for 10 minutes, then remove  and place on a wire baking rack.

While the cake is cooling mix 2/3 cup of icing sugar with 3 to 4 teaspoons of lemon juice. Stir until a smooth paste forms.  Pour glaze over cake and enjoy!

Morning Glory