Categories
DESSERT

HEALTHY OAT & BLUEBERRY BLENDER MUFFINS

Delicious and super healthy, these gluten free Oat & Blueberry Blender Muffins are so easy to make and nutritious enough to have for breakfast!

I promised myself that I was going to get better at breakfast time in 2016. Although I always have great intentions to encourage the kids to eat a wider and more varied diet at breakfast time, I still find myself falling back on the same breakfasts when we are in a rush during the week.

I have seen Blender Muffin recipes all over pinterest lately. This recipe in particular caught my eye and I decided to adapt it to make these super delicious and healthy Oat & Blueberry Blender Muffins. Perfect for busy mornings when I don’t have enough time to prepare a breakfast from scratch.

First of all I have to stress how easy this recipe is. All you need to do is chuck the ingredients into a blender or food processor and blitz until they are all combined. No hard graft needed in mixing or stirring!

These muffins are super nutritious too; made with oats rather than wheat flour and honey instead of refined sugar. They are perfect for breakfast, packed full of slow releasing carbs and fibre and make a great snack for kids too.

One thing I should point out is that because these muffins are made with oats, they are denser than normal muffins. So if you are expecting a super light and fluffy muffin then I don’t want to disappoint you. However, I really like the texture of these muffins and even though they are quite dense, they feel really hearty and filling.

INGREDIENTS

  • 2 cups / 100g rolled oats
  • 2 large ripe bananas
  • 2 large eggs
  • 1 cup greek yogurt
  • 3 tbsp honey
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp vanilla extract
  • pinch of salt
  • 1 cup / 125g fresh or frozen blueberries

Recipe adapted from Le Creme De La Crumb
INSTRUCTIONS

  1. Preheat the oven to 390f / 180c. Line a muffin tray with muffin cases and spray them with a little spray oil.
  2. Put all the ingredients except the blueberries into a blender or food processor and blitz until all combined. Stir in half the blueberries.

You can find complete recipes of this HEALTHY OAT & BLUEBERRY BLENDER MUFFINS in myfussyeater.com

Categories
DESSERT HEALTHY

Blueberry Muffin Cake

Blueberry Muffin Bundt Cake! Simple and sweet blueberry cake loaded with blueberries and lemon zest, then topped sweet buttermilk glaze and crispy crumbly oat topping. This blueberry cake is a sensation any day of the week.

As we get closer and closer to berry season, my cravings for bright tangy nutrient-packed berries is uncontainable. I want them on cereal, in smoothies, in salads, in sauces, but most of all, in dessert. And I like to pretend that adding berries makes everything I eat super healthy.

Let’s just go with it.

Along the lines of healthy… Sometimes I want dessert for breakfast. Other times I want breakfast for dessert. Today’s recipe is an either-or recipe, I like to call Blueberry Muffin Cake.

It’s a blueberry cake with the rich and tangy elements of a good blueberry muffin recipe, like buttermilk and lemon zest. Then I topped the cake with a creamy buttermilk glaze and crumbled brown sugar oat topping, similar to streusel topped muffins!

The crumbly oat and nut top, tender decadent cake crumb, and dark juicy blueberries are simply more than I can bear. See how the berries are bursting out of the surface?

Ingredients:

For the Blueberry Cake:

  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 2 3/4 cups all purpose Gold Medal Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cup buttermilk
  • Zest of 2 lemons
  • 1 pound fresh blueberries

For the Buttermilk Glaze:

  • 3 tablespoons buttermilk
  • 1 cup powdered sugar

For the Oat Crumble Topping:

  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 3 tablespoons flour
  • 2 tablespoons oats
  • 2 tablespoons sliced almonds

Directions:

  1. For the blueberry cake: Preheat the oven to 325 degrees F. Spray a bundt pan with non-stick cooking spray and sprinkle lightly with flour. In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy. Then beat in the eggs and vanilla. Mix the flour, baking powder, baking soda, and salt in a separate bowl. Turn the mixer on low and slowly add the flour and buttermilk, alternating each, until all incorporated. Finally beat in the lemon zest before turning the mixer off. Use a spoon the stir in half the blueberries.
  2. Pour the batter into the prepared bundt pan and sprinkle the remaining blueberries over the top. Bake for 60-80 minutes, until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to cool for at least 20 minutes before flipping out onto a cooling rack. DO NOT try flipping the cake any earlier than 20 minutes, or the cake will stick. Promise! Waiting 30+ minutes is safer.

You can find complete recipes of this Blueberry Muffin Cake in aspicyperspective.com

Categories
DESSERT HEALTHY

LEMON BLUEBERRY CUPCAKES

My favorite Lemon Blueberry Cupcakes! Topped with homemade Lemon Cream Cheese Frosting and Fresh Blueberries, they’re simply irresistible.

My friends!!!
The weekend is at our fingertips and I couldn’t be more excited… to do nothing. I’m talking a feet kicked up on the coffee table, delivery menus at arms length, and Law & Order on loop kind of weekend. After 4 epic recipe fails, an inbox that just won’t quit, and the return of allergy season, I just need it.

What’s on the horizon for your weekend? Relaxing? Adventuring? Baking some of my recipes? If you bake one recipe this weekend, may I suggest these beautiful lemon blueberry cupcakes?

They’re quite simple to make, but yield very impressive results. The cupcakes themselves are supremely moist, just sweet enough, and exploding with blueberries in every bite. The batter will be quite thick, but fret not, as they bake up beautifully!

The lemon cream cheese frosting is a breeze to whip up and compliments the lemon blueberry cupcakes perfectly. Start to finish, making the frosting should only take 10 minutes max, so you’ll have plenty of time to whip it up while the lemon blueberry cupcakes bake.

Tips and Tricks For Success:

  1. Before you begin assembling the batter for your lemon blueberry cupcakes, it’s very important all of your liquid ingredients have been brought to room temperature. For this recipe, this means the sour cream, milk, butter, and eggs. I find in these warmer months this takes about 30 minutes, but times will vary depending on your climate.
  2. I list lemon extract as an optional ingredient. If you prefer cupcakes that have a light lemon flavor, I do not think it’s an essential ingredient. If you prefer a very lemony cupcake, I highly suggest adding the extract to both the lemon blueberry cupcake batter as well as the frosting. I love Watkins pure lemon extract because it’s 100% natural, doesn’t contain any artificial flavors, colors, or additives, and just tastes like pure lemon. Btw, I’m not getting paid a cent to say any of that; I just really love their lemon extract!
  3. Lightly scoop and level your flour. Packed flour will lead to dry, dense cupcakes.
  4. Fresh or frozen blueberries may be used in the batter. If you’re using frozen, do not thaw them first. Frozen blueberries will likely make the cupcakes a little more purple than fresh, but both taste equally delicious.
  5. I do not recommend adding more blueberries than called for to the batter. Adding too many berries will weigh down the cupcakes as they bake, causing them to sink the middle and bake unevenly. You can add plenty of extra blueberries on top of the frosting 😉
  6. Speaking of the frosting, you’ll want to make sure your butter and cream cheese are very soft before beginning. I suggest getting them a little softer than room temperature; this ensures they beat smooth and no clumps are left behind.
  7. Keep an eye on your cupcakes as they bake. My cupcakes took exactly 20 minutes, but yours may be done as early as 16, depending on how your oven runs. You’ll know they’re done when a toothpick inserted in the center comes out clean, or with just a few moist crumbs attached.
  8. As always, you’ll want to make sure the cupcakes are completely cooled before frosting them. I used a Wilton Extra Large Round Tip to frost my cupcakes, but any tip – or even just a knife – will do.
  9. If you’d like your cupcakes to look exactly like the ones in these photos, simply top them with fresh blueberries (I find the smaller ones look better and don’t weigh down the frosting too much) and fresh lemon zest (I like to grate it onto a large plate and let it dry just a few seconds before sprinkling it).

INGREDIENTS :

For the Lemon Blueberry Cupcakes:

  • 1 and 3/4 cups plus 2 tablespoons all-purpose flour, divided
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup full-fat sour cream
  • 1/2 cup whole milk
  • 3 tablespoons fresh lemon juice, divided
  • 3/4 cup fresh or frozen blueberries, if using frozen do not thaw first
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 1/2 teaspoon lemon extract (optional, but really amps up the lemon flavor)
  • 1 large egg plus one egg yolk, at room temperature
  • 2 teaspoons finely grated lemon zest

For the Lemon Cream Cheese Frosting:

  • 1/2 cup (1 stick) unsalted butter, very soft
  • (1) 8 ounce block full-fat cream cheese, very soft
  • 4 cups confectioners’ sugar
  • 1 and 1/2 tablespoons fresh lemon juice
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon lemon extract (optional, but really amps up the lemon flavor)
  • 1/2 teaspoon finely grated lemon zest

To Decorate:

  • 1 teaspoon freshly grated lemon zest, optional
  • 1/2 cup fresh blueberries, optional

INSTRUCTIONS :

For the Lemon Blueberry Cupcakes:

  1. Preheat oven to 350 degrees (F). *Line a 12 cup muffin tin with paper liners and set aside.
  2. In a medium bowl combine 1 and 3/4 cups of the flour, baking powder, baking soda, and salt; set aside.
  3. In a separate bowl combine the sour cream, milk, and 2 tablespoons of the lemon juice whisk well to combine and set aside.
  4. Place blueberries in a small bowl; add remaining lemon juice and toss to coat the berries
  5. add remaining flour and toss to coat the berries in the flour; set aside.
  6. In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 30 seconds.
  7. Add in the granulated sugar and lemon extract (if using) and beat until well combined.
  8. Add in the egg and egg yolk and mix well. Reduce the mixer speed to low.
  9. Add in 1/2 of the flour mixture and mix until just combined (this should take about 5 seconds).
  10. Add 1/2 of the sour cream mixture and mix until just combined. Repeat with remaining flour and sour cream mix, being sure to mix on low until just combined.
  11. Using a rubber spatula, fold in the floured blueberries (and any excess flour in the bowl) and lemon zest.
  12. Spoon the batter into the prepared muffin cups, filling them 3/4 of the way full.
  13. Bake for 16-20 minutes, or until a toothpick inserted in the center comes out clean.
  14. Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  15. Once cupcakes are cool, frost and decorate. The cupcakes may also be frozen, unfrosted and stored in a freezer safe bag, for up to 2 months.

You can find complete recipes of this LEMON BLUEBERRY CUPCAKES in bakerbynature.com

Categories
DESSERT

BLUEBERRY CREAM CHEESE SWIRLY BREAD

Blueberry Cream Cheese Swirly Bread. Can you guess what is in the ingredients?
This is a delicious bundle of soft, light, sweet rolls packed with blueberries and cream cheese and oh boy! It is delicious! I’ve also made a very cheeky glaze to go on the top, and this bread is just amazing to eat. It’s full of stickiness and creaminess and absolutely wonderful with a nice cup of tea!
This is an easy recipe, you can use a stand mixer or make by hand, and below at the end, I will add a very nice video for you if you wish to make by hand so you have the correct kneading technique so as to not spoil your wonderful bread. Try this recipe, it really is super soft, moist and yes, very very addictive!

INGREDIENTS :
THE DOUGH

  • 1 cup milk
  • 2/3 cup sugar
  • 1 1/2 tablespoons active dry yeast
  • 1/2 Cup butter softened
  • 2 large eggs
  • Zest of 1 Lemon
  • 1/2 teaspoon salt
  • 4 1/4 cups all-purpose flour Plus extra for kneading / rolling

THE FILLING

  • 10 oz FROZEN Blueberries. keep them frozen until ready to use
  • 1/4 cup Powdered sugar for the blueberries
  • 8 oz package of cream cheese room Temperature
  • 3 Tablespoons Powdered Sugar mixed into the cream cheese

GLAZE

  • 3/4 cup powdered sugar
  • 3 tablespoons butter melted
  • 2 Tablespoons heavy cream

INSTRUCTIONS :

  1. In small bowl warm the milk in the microwave at 30 second intervals until warm to touch.
  2. Make sure it is not so hot you can’t put your finger in.
  3. Add the milk to your (stand mixer) mixing bowl with the yeast and sugar.
  4. Cover and leave for about 10 minutes until frothy.
  5. Add the softened butter, eggs, grated lemon zest and salt.
  6. Add the flour and beat at low to medium speed until a soft dough forms, approx 3 – 5 minutes. Then increase the speed a little more and knead until the dough is soft and comes away from the sides of the bowl.
  7. Knead for 10 minutes using the dough hook, or by hand if you don’t have a stand mixer. (again, use more flour if kneading by hand so it is not too sticky wet to handle) Watch the short video at the end of this recipe for kneading by hand.
  8. If after 10 minutes of kneading, the dough is not coming away from the sides of the bowl,
  9. Add a tablespoon of flour at a time until it does. When ready, remove the dough hook and shape the dough into a nice ball, then cover with a clean cloth and place somewhere warm to let rise for 1 hour. It should double in size.
  10. Whilst waiting for the dough to rise, make up the cream cheese filling by mixing the cream cheese and sugar until all combined, and adding the sugar to the frozen blueberries and mixing well.
  11. When the dough has doubled in size, punch the air out of the dough and turn it onto a well floured surface.
  12. Divide into 2 equal pieces and then roll the first piece into a rectangle, about 10 inches by 13 inches.
  13. Have the longest side nearest to your body as in the photos below. Be sure to dust with flour when rolling.
  14. Use 2 x 9 inch baking pans, and grease the pans. Place parchment paper in the pans and cut enough so there is an overhang all around of about 2 -3 inches.
  15. Use half of the cream cheese and spread all over the rectangle, then distribute half the blueberries as evenly as possible.
  16. Taking the longest side nearest to your body, start to roll the dough, away from you as tight as possible.
  17. Then push down to seal the edge at the end.
  18. Use a sharp knife and cut off the ends to make it tidy, then divide the roll in half, then each half divide in to 4 pieces, so you end up with 8 rolls.

You can find complete recipes of this BLUEBERRY CREAM CHEESE SWIRLY BREAD in lovefoodies.com

Categories
HEALTHY

HEALTHY PEANUT BUTTER GRANOLA

Hello and Happy New Year to YOU! I’m crazy excited about all that 2017 has in store…most notably meeting this precious baby girl in April! While I’ve been super grateful for maternity jeans during the holidays {hello stretchy waist, I love you}, I’m vey ready to take a chill pill on the sugar and get our family back in the swing of healthy eating!
I thoroughly enjoyed the indulgences of the holidays with zero regrets! However, we do generally eat very healthy around here, and I love that I get to share what works for my family with all of you lovely ladies and gents! So let’s kick off 2017 with a tried and true family favorite recipe…this Healthy Peanut Butter Granola! It’s gluten-free, dairy-free, oil-free, refined-sugar free AND vegan!
Perfect for any and all eaters in your life! Beloved by everyone who lives in my humble abode, it’s a great make-ahead breakfast for those of us who like to make the mornings as easy as possibly {i.e. sleep as long as we can}! Yes it’s true. I am not a “hot breakfast every day” mom. We eat lots of muffins, smoothies, breakfast bars, baked oatmeal, and yogurt with granola…..all of which have been made ahead of time and stored in the refrigerator or freezer. Oh and I can’t forget…we even eat….cereal {gasp}… 😉
I like to make breakfast as easy and desirable as possible for my kids. They almost always get to pick whatever they want in the mornings, because the last thing I’m looking for is a battle royale over finishing their first meal of the day. {Truth}. This is why I think it’s important to have a bunch of nutritious options, like this Healthy Peanut Butter Granola, on hand and ready to be chosen by hungry little tummies.
It is ridiculously easy to make. Just melt together the honey and peanut butter, add the other wet ingredients, mix in the dry ingredients, combine and bake! In order to be extra sure your granola is done baking, remove a piece or two from the pan and let it cool on the countertop. If it hardens relatively quickly {in 1-2 minutes} then it’s done. If not, continue baking until it is crunchy at room temperature.
No worries if you do under bake this healthy peanut butter granola and it becomes soft the next day, just pop it back into the oven for a few minutes to re-crisp it! Just be SUPER careful not to forget you put it back in the oven…I may have done this on more than one occasion. Whoopsies.

INGREDIENTS :

  • 2 cups old-fashioned (or quick cooking) oats*
  • ½ tsp ground cinnamon
  • ¼ tsp sea salt
  • ¼ cup natural peanut butter
  • ¼ cup honey (or maple syrup for vegan)
  • ½ tsp pure vanilla extract

INSTRUCTIONS :

  1. Preheat oven to 325 degrees F. Grease a large cookie sheet and set aside.
  2. In a small bowl, mix together oats, salt and cinnamon. Set aside
  3. In a microwave safe dish or on the stovetop,
  4. melt the peanut butter and honey (or maple syrup) together until smooth.
  5. Remove from heat and stir in vanilla.
  6. Stir in dry ingredients and mix until well combined.
  7. Spread mixture on prepared cookie sheet.
  8. Bake in the preheated oven for 20-25 minutes, or until granola is lightly browned, stirring the granola once gently half way through. (A great way to test for doneness is to remove a small portion of the granola from the pan and set it on the counter.
  9. If it hardens as it cools the rest of the granola is done)!

You can find complete recipes of this HEALTHY PEANUT BUTTER GRANOLA in joyfoodsunshine.com

Categories
DESSERT

White Chocolate Blueberry Lasagna

White Chocolate Blueberry Lasagna is perfect summer dessert recipe- light, easy and no oven required!!! It starts with Golden Oreo crust and just keeps getting more delicious with every layer- cream cheese, blueberries, white chocolate and blueberry pudding, cool whip and a generous layer of white chocolate curls on top! Everything’s just better with chocolate, right?!
It’s the middle of May and I’m already all into summer recipe ideas. And summer simply means SIMPLE, REFRESHING, NO BAKE DESSERT RECIPE!!!
I have whole collection of lasagna dessert recipes on my blog. My Lasagna obsession started with Chocolate Lasagna, than I made Pumpkin Lasagna and Key Lime Pie Lasagna. I thought, “I had to make it into a blueberry version” and that’s exactly what I did. That’s how my White Chocolate Blueberry Lasagna was born. And it is quite amazing, too.
So let me introduce you to this tasty treat.
First layer of this Blueberry White Chocolate Lasagna is mixture of crushed Golden Oreo cookies and melted butter pressed into bottom of the pan. It’s amazing no-bake crust and perfect base for every mouthwatering dessert. It’s followed by yummy cream cheese, butter and cool whip mixture boosted with blueberries. I had to use frozen blueberries because fresh is still not in season, but I think it would be great with fresh berries.
At first I thought to use vanilla flavor for pudding layer, but I decided to go with white chocolate instead , because like I said, everything is better with chocolate!!! I added pulverized freeze dried blueberries into pudding mix to get beautiful purple color and enhance blueberry flavor in my lasagna.
On top is just a simple layer of cool whip, but to make this easy summer dessert a little bit fancy and suitable to show off at any party, I shaved whole block of white chocolate and cover my Blueberry Lasagna with a bunch of crunchy chocolate curls. If you do not have time or patience to make the chocolate curls you can use white chocolate chips instead. It will work just fine as well.

INGREDIENTS :
For the Crust:

  • 36 Golden Oreo cookies ( whole cookies with filling )
  • 6 tablespoon unsalted butter-melted

For Cream Cheese Layer:

  • 8 oz. cream cheese-softened
  • 1/2 cup unsalted butter-softened
  • 1 cup powdered sugar
  • 1 ¼ cup Cool Whip
  • 1 to 1 ½ cup blueberries fresh or thawed (I used 1 ¼ cup frozen wild blueberries)

For Pudding Layer:

  • 2 – 3.9 ounce packages White Chocolate Instant Pudding
  • 3 cups cold milk
  • 2 oz. freeze dried blueberries- powder (pulse blueberries in a food processor to make the powder)

For Topping:

  • 1 ½ cup Cool Whip
  • white chocolate bar to make the curls (or sprinkle with 1 ½ cups white chocolate chips)

INSTRUCTIONS :

  1. In a food processor ground whole Oreo cookies with the filling to get fine crumbs.
  2. Combine Oreo crumbs with 6 tablespoons melted butter and stir until evenly moistened.
  3. Press the mixture into the bottom of 9 x 13 inch dish. Set in the fridge to firm while making the filling.
  4. In a bowl mix together cream cheese, ½ cup softened butter and powdered sugar and beat well.
  5. Mix in 1 ¼ cup Cool Whip. Fold in blueberries.
  6. NOTES: If you use frozen blueberries you must thaw them first and rinse with water if you don’t want to get dark purple color for your filling than drained them well at several layer of paper towel!!!
  7. Spread the mixture over the crust.
  8. In a medium bowl combine white chocolate instant pudding with 3 cups cold milk.
  9. Whisk for a few minutes until the pudding starts to thicken and mix in pulverized freeze dried blueberries.
  10. Spread over cream cheese layer. Set in the fridge to firm.

You can find complete recipes of this White Chocolate Blueberry Lasagna in omgchocolatedesserts.com

Categories
DESSERT

Easy Blueberry Cheesecake Dessert

This Easy Blueberry Cheesecake Dessert is a delicious make-ahead choice for your next gathering.
Things I love about this recipe:
It includes ingredients you can easily keep on hand.
It can (and should) be made ahead which is so necessary when you are having a big gathering.
It makes a generous amount.
The light and creamy no-bake cheesecake layer is a snap to make.
And, most importantly, it is tasty as all get-out!
Everyone needs a few semi-homemade recipes at their beck and call and this is one of mine. A simple graham cracker crust is baked, topped with a really simple no-bake cheesecake layer, and then the whole shebang is finished off with blueberry pie filling and chilled until you are ready to serve.
Let’s do this!
It starts with a basic graham cracker crust – graham crackers, sugar, and butter. I like to use my food processor from start to finish. Start by pulsing the graham crackers until they are finely ground and then add the sugar and melted butter (all the precise measurements are included on the recipe below).
Transfer the crumb mixture to a 13″ x 9″ baking dish and pat it firmly down into the pan to form a crust. Bake the crust at 350 degrees for 10 to 12 minutes, until fragrant and nicely golden brown. Allow the crust to cool completely while we get to work on the cheesecake layer.
You will need two packages of cream cheese – I used Neufchatel cream cheese, the less fat variety – a container of frozen whipped topping (aka Cool Whip) and a can of blueberry pie filling. You’ll also need to grab the powdered sugar and vanilla extract from the pantry.
Want to use homemade whipped cream? Go right ahead. You will need about 3 cups which is equivalent to an 8-ounce container of Cool Whip. Beat the softened cream cheese with 1 cup of powdered sugar and two teaspoons of vanilla extract until it’s nice and creamy. Fold in the whipped topping with a spoon or rubber spatula.

INGREDIENTS :
For the graham cracker crust:

  • 18 full sheets (2 sleeves) of graham crackers, finely ground (approximately 3 cups)
  • 1/2 cup butter, melted
  • 1/3 cup sugar

For the cheesecake:

  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup confectioners’ sugar
  • 1 (8 ounce) container frozen whipped topping (Cool Whip), thawed
  • 2 teaspoons vanilla
  • 1 (21 ounce) can blueberry pie filling

INSTRUCTIONS :

  1. Preheat oven to 350 degrees F.
  • CRUST :
  1. Combine graham cracker crumbs, melted butter, and sugar in a food processor or a mixing bowl until well combined.
  2. Transfer to a 13″ x 9″ baking dish and press down firmly to form crust.
  3. Bake until edges are golden brown, 10 to 12 minutes. Set aside to cool completely before filling.
  • CHEESECAKE :
  1. Use an electric mixer to beat together the cream cheese, sugar and vanilla.
  2. Use a spoon to fold in the whipped topping and mix until well combined.
  3. Carefully spread cheesecake mixture over prepared crust.
  4. Spoon blueberry topping on top of filling, spreading out evenly.
  5. Cover and refrigerate for several hours or overnight. Slice into squares and serve.

You can find complete recipes of this Easy Blueberry Cheesecake Dessert in fromvalerieskitchen.com

Categories
DESSERT

BLUEBERRY CROISSANT PUFF

This Blueberry Croissant Puff is a delicious overnight breakfast dish that everyone will love.
I’ve eaten my weight in chicken noodle soup this week. Being sick is no fun at all. I’m having a hard time kicking it.
But I can see the light at the end of the tunnel and am actually craving something that has to be chewed and not slurped.
I had someone email me and ask me if had something against blueberries because there are hardly any blueberry recipes on this site. Nope. Not true at all. I just have a hard time making time and room for every food in my life. It’s a tough problem.
But just in case you do in fact have something against blueberries, any fruit would be fabulous in this.

Ingredients

  • 3 large croissants, cut up (about 5 to 5½ cups)
  • 1 cup fresh or frozen blueberries
  • 1 package (8 oz.) cream cheese, softened
  • ⅔ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup milk

Instructions

  1. Preheat oven to 350 degrees.
  2. Place croissant pieces in a 9 inch square pan. Sprinkle with blueberries.
  3. Beat cream cheese, sugar, eggs and vanilla in medium bowl with electric mixer until well blended. Gradually add milk, beating well after each addition. Pour evenly over croissant pieces. Let stand 20 minutes or soak overnight.
  4. Bake at 350°F for 35 to 40 minutes or until set in center and golden brown. You may want to cover it with foil for the last 10 minutes if the tops are getting too browned.
  5. Serve warm sprinkled with powdered sugar.

You can find complete recipes of this BLUEBERRY CROISSANT PUFF in the-girl-who-ate-everything.com

Categories
DESSERT

BLUEBERRY OATMEAL CRUMBLE BARS

I was going to call these blueberry breakfast bars. Or blueberry snack bars.
But anytime you feel like eating juicy blueberries with buttery oat crumbles is the kind of bar they are.
It’s an easy, one bowl, no mixer recipe that takes just minutes to make. I adapted the recipe from Blueberry Pie Bars by reducing some of the flour and adding oats to the crust and crumble mixture. The oats add such great texture.
The crust and crumble topping are one in the same. Love it when that happens so there’s one less step and one less bowl to wash.
I eliminated the Greek yogurt, sugar, and egg from the filling and kept the focus on the blueberries.
The bars aren’t overly sweet and the blueberry flavor shines beautifully, which is why they’re great for breakfast, brunch, snacks, or a healthy dessert.
They’re soft and tender, yet slightly chewy from the oats, and I’m a sucker for anything with a crumble topping.
My daughter said they’re one of the best ‘desserts’ I’ve made in a long time. I made the bars on a Sunday and had breakfast ready to grab-and-go for her for the week. One less thing to worry about on busy weekday mornings. Loved that.

INGREDIENTS:
Crust and Crumble Topping

  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup all-purpose flour
  • 3/4 cup old-fashioned whole-rolled oats (don’t use quick cook or instant, they’re finer and behave like flour and will make mixture too dry)
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • pinch salt, optional and to taste

Blueberry Layer

  • 12 ounces (2 cups) blueberries (fresh or frozen; I used frozen and didn’t thaw)
  • 1/3 cup granulated sugar
  • 2 tablespoons lemon juice
  • 2 teaspoons cornstarch

DIRECTIONS:

  1. Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside.
  2. Lining the pan helps with cleanup and is recommended.
  3. Crust and Crumble Topping – In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
  4. Add the flour, oats, sugars, optional salt, and stir to combine. Mixture will be dry and sandy with some larger, well-formed crumble pieces.
  5. Set 1 heaping cup mixture aside to be sprinkled on later as crumble topping.

You can find complete recipes of this BLUEBERRY OATMEAL CRUMBLE BARS in averiecooks.com

Categories
DESSERT

MIXED BERRY CREAM CHEESE CREPES

Filled with a tangy lemon cream cheese and topped with an unbelievable triple-berry sauce, these stunning crepes are a dream for any spring brunch!
If there was ever a brunch item you needed in your life this weekend, THIS slice of heaven right here is it.
In other news, hiiiii! It’s Friday! And I’m shoving more berries in your face!
You love it though, right? Uhh, who wouldn’t? A berry-hater? I don’t think they exist.
So when spring hands you a ton of berries, you know what you need to do? You need to go on a berry bonanza.
I’m currently right in the middle of one, so I can tell you firsthand that they are GROOVY.
And quite delish. Veeeeery.
Can you tell I have berries on the brain 24/7? I mean, they’re everywhere! And somehow ending up in all the things.
Life is short. Eat all the berries.
Now, let’s talk crepes. My main squeeze at the moment. Tomorrow I’ll probably be crushing on brownies in the form of cookies again, but TODAY is all about the crepes.
I’m all about the crepes, ’bout the crepes….(sorry, stopping now! promise!)
It’s brunch season right? Yeees! Mother’s Day is coming up in a few short weeks too you know. 😉
HINT HINT! Your momma would love these crepes. Just ‘sayin.

Ingredients
CREPES:

  • 3/4 cup milk
  • 1/2 cup water
  • 1 tablespoon coconut sugar (or brown sugar)
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 cup white whole wheat flour

BERRY SAUCE:

  • 1 cup fresh or frozen raspberries
  • 1 cup fresh or frozen blueberries
  • 1 cup fresh or frozen sliced strawberries
  • 1/2 cup sugar
  • 1/2 cup water
  • 1/4 teaspoon ground cinnamon

FILLING:

  • 4 oz cream cheese, softened
  • 2 tablespoons sugar
  • 2 tablespoons lemon juice

Instructions

  1. Prepare the crepes: Place all crepe ingredients in a blender. Blend on high speed a few seconds until completely smooth. Transfer batter to a measuring glass and chill in refrigerator at least 30 minutes (batter may be stored in fridge up to 1 day)
  2. While the crepe batter chills, prepare the berry sauce: Place all sauce ingredients in a medium saucepan. Bring to a simmer over medium-high heat, then reduce to low and let simmer, stirring occasionally until sauce is reduced and slightly thickened. Remove from heat and set aside.
  3. Make the filling: Place cream cheese and sugar in a small bowl. With a handheld electric mixer, beat on medium speed until creamed. Add lemon juice and continue beating until filling is smooth and creamy. Set aside.

You can find complete recipes of this MIXED BERRY CREAM CHEESE CREPES in wholeandheavenlyoven.com