Blueberry Buttermilk Breakfast Cake

May I suggest this incredibly delcious breakfast for your Valentine this Thursday?  Trust me, they will love you forever.  This cake is seriously melt in you mouth good... really,  absolutely DIVINE:)  With blueberries in season right now, it really is the perfect time to whip this up.  If you want to take it up a notch, you could skip the sugar on top and instead drizzle on a vanilla glaze while it is still warm from the oven.  Heavenly.  I like it both ways, but my boys prefer the glaze.  O la la!  Enjoy--and if you are thinking of starting some Valentine traditions for your family, I posted ours here (we go all out:).  Do you celebrate Valetnines Day with your family.  If so, what do you do?  I would love to hear:)

Hope you have a happy day tomorrow! xoxo

 

Blueberry Buttermilk Breakfast Cake
submitted by Melanie~www.thesisterscafe.com

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk***

* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top
*** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes.

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

Recipe Source:  Alexandra's Kitchen

Vanilla Glaze
1 1/2 cup powdered sugar
1 TB soft butter
1/2 tsp vanilla
2-3 TB milk
Stir together and add milk until your desired consistency is reached.

Raspberry White Chocolate Scones

These delectable scones were introduced to me by my dear friend Kristina who, along with some other wonderful friends, hosted a baby shower for me a few months ago.  It was an Irish-themed tea party shower and it was so adorable!  They served delicious herbal teas, hot chocolate, and several types of flakey, scrumptious scones.  I love scones... and tea parties and baby showers and my friends so it was just perfect! :) Anyway, after one taste, I just had to get the recipe for these raspberry white chocolate scones.  I simplified the original recipe, which was waaaaay too time intensive for me.  Sometimes you have to weigh preparation time with how much it improves taste (or if it even does improve taste!) Personally I don't think scones require that much work.  As long as you start with very cold butter, work relatively fast, and handle the dough minimally, your scones should be flaky, tender, and delicious.  When I made them for my family, my husband raved and ate more than he should, along with both my little kids (which really isn't unusual for them when it comes to treats!)  Sometimes I use fresh berries, sometimes frozen.  Sometimes I use all raspberries, sometimes I use a berry mix.  It all tastes wonderful! And don't be tempted to add more white chocolate chips.  I know 1/4 cup seems like a stingy amount but it is perfect.  I tried more and to my dismay, it ruined the whole batch. The white chocolate overpowered everything else.  So stick to the recipe and you will be very happy!

*By the way, I was planning to take pictures to show how to roll it out and cut up but when I was ready I found my camera battery dead!  Hopefully the instructions are sufficient but if not, let me know and I'll try to get some pictures up.

Raspberry White Chocolate Scones
submitted by Brittany ~ The Sisters Cafe

1/2 cup (1 stick) very cold butter
1 1/2 cups fresh or frozen raspberries
1/2 cup  milk  (not skim)
1/2 cup sour cream
2 cups unbleached all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
zest of one lemon
1/4 cup of white chocolate chips
1 Tb butter, melted
sugar to sprinkle on top

Whisk together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl.  Dice cold butter and cut into flour mixture with a pastry blender until butter is size of small peas.   Add milk mixture to flour mixture; fold with spatula until just combined. Transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.

Roll dough into approximate 12-inch square. Fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop.  Lift short ends of dough and fold into thirds again to form approximate 4-inch square.  Roll into 12-inch square again.  Sprinkle raspberries and white chocolate chips evenly over surface of dough.  (If using frozen berries, press down so they are slightly embedded in dough.)  Using bench scraper or thin metal spatula, loosen dough from work surface.  Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles.  Cut each rectangle diagonally to form 2 triangles and transfer to baking sheet.  Brush tops with melted butter and sprinkle with  sugar. Bake in 375 degree preheated oven until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.

recipe source: adapted from Picky Cook

Blackberry Oat Bran Muffins

One of my favorite parts of summer is all the fresh berries in season.  I have always loved raspberries and strawberries but the last few years I have wandered over to the dark side, with a new favorite... blackberries.  I can buy them year round at my local Costco, but this time of year they are the BEST!  My favorite way to eat them is on my morning cereal (hot or cold), sprinkled over a salad or stirred into some vanilla yogurt.  We even like them plain for  a quick and nutritious snack.  They have just 62 calories per cup and are packed with fiber and antioxidants.  I have never used blackberries in muffins before, but when I came across this recipe I couldn't wait to try it out.  We love bran muffins and this was a fun twist on a classic!  The finished product did not disappoint!  They made a wonderful Sunday morning treat for my family!

Blackberry Oat Bran Muffins
submitted by Melanie~The Sisters Cafe

1 1/2 cups flour (spooned and leveled)
2/3 cup oat bran
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
6 TB butter, room temperature
1/2 cup plus 1 TB sugar, divided
2 large eggs
2 tsp pure vanilla extract
1 cup buttermilk
1 1/2 cups chopped blackberries

Preheat oven to 375.  Line 12 standard muffin cups with paper liners. Whisk together flour, oat bran, baking powder, baking soda, cinnamon and salt.  In a large bowl using a mixer, beat butter and 1/2 cup sugar on high until light and fluffy, about 6 minutes.  Beat in eggs and vanilla until combined.  With mixer on low, add flour mixture in 2 additions, alternating with buttermilk and beat until combined.  Fold in blackberries.

Divide batter among muffin cups and sprinkle with remaining 1 TB sugar.  Bake until a toothpick inserted in the center of a muffin comes out with moist crumbs attached, 20-25 minutes.  Let cool in pan on a wire rack 5 minutes, then transfer muffins to rack and let cool completely.  Store in airtight container up to 3 days.

Recipe Source:  Everyday Food magazine

 

Raspberry Lemon Muffins

Oh my, I have been so excited to share this recipe with you---You are going to LOVE these muffins!  They are absolutely melt-in-your-mouth delicious!  I like to pull this recipe out for special occasions this time of year.  They are so good that people will think you must have picked them up at some fancy bakery:)  The sweet raspberries and the tangy lemon glaze are like Springtime in your mouth!   I think that these muffins would be the perfect addition to, or even a reason to have, a weekend brunch!  Speaking of favorite Springtime recipes I wanted to tell you about a great opportunity to not only find some new recipes but to help children in need and all you need to do is go to the Frigidaire site.

When you check out Suzanne Goin's springtime recipes at www.maketimeforchange.com, Frigidaire will donate $1 to Save the Children's U.S. programs. Plus, you'll be entered for a chance to win the new Frigidaire Range with Symmetry™ Double Ovens– featuring two large ovens (that can each fit up to a 28 pound turkey!), providing the flexibility to cook multiple dishes at the same time at different temperatures, so you can get more on the table at the same time.  Pretty great, huh?!

This post was sponsored by Frigidaire but all the opinions are my own!
Happy Spring everyone!  Enjoy!

Raspberry Lemon Muffins
submitted by Melanie~The Sisters

1 1/2 cups flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp salt
1/2 tsp ground cinnamon
1 egg, lightly beaten
1/2 cup butter, melted
1/2 cup buttermilk (or you can substitute milk)
1 cup fresh or frozen raspberries
1 tsp grated lemon peel

Topping:
1/2 cup brown sugar
1/4 cup flour
1 tsp grated lemon peel
1 tsp ground cinnamon
2 Tbs butter, softened

Glaze:
1/2 cup powdered sugar
1 1/2 Tbs fresh lemon juice

Preheat oven to 350 degrees.  Combine 1 1/2 cup flour, sugar, baking powder, salt, and 1/2 tsp cinnamon in a medium bowl.  Make a well in the center of the dry ingredients and add the egg, melted butter, and buttermilk.  Stir just until all ingredients are combined.  Gently stir in the raspberries and 1 tsp lemon peel.  Fill 12 paper-lined or greased muffin cups 3/4 full.  Set aside.  Combine, brown sugar, 1/4 flour, 1 tsp cinnamon and 1 tsp lemon peel.  Cut in butter with pastry blender or use your fingers until crumbly.  Sprinkle mixture over muffins.  Bake 20-25 minutes or until lightly golden brown.  Cool for 20 minutes and glaze with mixture of powdered sugar and lemon juice.

Recipe Source:  slightly adapted from a recipe my friend Starlie gave me.

Pear Salad with Blueberry Vinaigrette

I love this salad. I can't believe we haven't posted it yet!  It's a salad to make when you need a little "Wow!"  It's beautiful, totally delicious, and  so unique with the blueberry vinaigrette.  Seriously a fabulous salad.  Erin made this salad for me when I came to visit her several years ago.  I loved it!  I didn't cook much then, but when I started... I was thrilled to find out the recipe was in a cookbook I already had.  The cookbook was one put together by the ladies in our church ward growing up which made it valuable just because I loved so many of the women.  And once I started making their recipes, I was reminded of what great cooks they were too!  This particular pear salad came from Darla Evanson who is a fabulous cook and the nicest person.

Pear Salad with Blueberry Vinaigrette
Submitted by Mindy ~ The Sisters Cafe

2 bags mixed baby greens (or Spring Mix)
2 pears: peeled, cored and thinly sliced
1 cup sunflower, shelled and roasted or toasted pine nuts
1 cup crumbled Gorgonzola or Feta cheese
2 cans mandarin oranges, drained
1/2 cup red onion, thinly sliced
8 ounces shaved fresh Parmesan cheese

On a large serving platter toss greens, sunflower seeds, Gorgonzola, oranges, and red onions gently.  Carefully arrange the pear slices over the top of greens.  Sprinkle cheese on top.  Serve with vinaigrette on the side.

Blueberry Vinaigrette
1/2 cup blueberry vinegar* or white wine vinegar
1/2 teaspoon dry mustard
1/2 cup fresh or frozen blueberries
1/2 cup sugar
1 teaspoon poppy seeds
1/2 cup oil

Put in the blender and then add poppy seeds.  Serve with salad.

*To make blueberry vinegar:
1 cup blueberries
3/4 cup white wine vinegar
2 tablespoons sugar
1/2 small bay leaf

Place blueberries in a small saucepan and mash with a potato masher. Add white wine vinegar, 2 tablespoons sugar, and bay leaf to pan, and bring to a boil.  Cover, reduce heat, and simmer for 10 minutes.  Remove from heat; cover and let stand for 4 hours.  Strain mixture through fine sieve, and discard solids.  Cover and chill.

Blackberry Cobbler

Here in Washington the blackberry bushes are considered a noxious weed that is hated by everyone... except for when those succulent berries are ready for picking! :)  This summer we had so much cool weather that the blackberries have just barely been ready to pick.  On Saturday my family joined our church congregation on a service project clearing blackberry bushes that were choking the edges of a beautiful river here in our city.  Well this service came with an extra perk...not just a good feeling but also a bunch of ripe, juicy blackberries!  I would have had double but my kids were eating them as fast as I could pick them, especially my baby! (She's a little piggie, that girl is!)  I did manage to smuggle a few cups home and so I whipped up this fresh blackberry cobbler and served it with vanilla ice cream. It's a wonderful, buttery, simple cobbler that makes everyone happy!

Blackberry Cobbler
submitted by Brittany at The Sisters Cafe

2 1/2 cups fresh or frozen (thawed and drained) blackberries
1 cup sugar (use less if berries are very sweet)
1 cup flour
2 tsp baking powder
1/2 tsp salt
1 cup milk
1/2 cup butter, melted

In a medium bowl, stir together blackberries and sugar.  Let stand for 20 minutes or until fruit syrup forms. Heat oven to 375 degrees F.

In a large bowl, whisk together flour, baking powder, salt and milk.  Whisk in melted butter with whisk until blended.  Pour in ungreased 8-inch square pan.  Spoon blackberry mixture over batter.

Bake 45-55 minutes or until dough rises and is golden.  Serve warm with whipped cream or vanilla icecream.

Raspberry Cream Cheese Coffeecake and WINNERS

First the Winners of the Second Helpings with Johnnie Gabriel Cookbook according to Random.org are:

#45
Erin June 13, 2011 at 12:18 pm
I would love to win one!!!

#73
Katie June 13, 2011 at 6:21 pm
Sounds like a great giveaway!!  Thanks for sharing all of the yumminess!!

Congratulations!!  Please email me at melandboys@gmail.com and we will get the cookbooks in the mail to you!

Also I am hosting a giveaway on Melandboys for a $100 Best Buy card.  Click here to enter!Now for the wonderful Raspberry Cream Cheese Coffeecake.  This cake is beautiful and seriously D E L I C I O U S!!  We are serving this for Fathers Day tomorrow.  I will put  a picture in then:)  I forgot to take one last time I made it.  We were in too big a hurry to eat it, I guess!

Also for fun FREE Fathers Day printables and inspiration  click here.

Raspberry Cream Cheese Coffeecake

submitted by Melanie From Second Helpings with Johnnie Gabriel Cookbook

2 1/4 cup all purpose flour
1 cup sugar, divided
3/4 cup butter
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sour cream
2 eggs
1 tsp almond extract
1 (8 oz) pkg cream cheese, softened
1/2 cup raspberry preserves
1/2 cup sliced almonds

Preheat oven to 350 degrees.  Grease and flour the bottom and sides of a 9 or 10 inch springform pan.
In a large bowl conbine the flour and 3/4 cup of the sugar.  Using a pastry blender or fork, cut in the butter until the mixture resembles coarse crumbs.  Set aside 1 cup of the crumb mixture.
To the remaining crumb mixture, add the baking powder, baking soda, salt, sour cream, 1 of the eggs and the almond extract and blend well.  Spread the batter over the bottom and 2 inches up the sides of the prepared pan.  Batter should be about 1/4 inch thick on the sides.
In a small bowl combine the cream cheese, the remaining 1/4 cup sugar and the remaining egg, blending well.  Pour over the batter in the pan.
Carefully spoon the preserves evenly over the cream cheese filling.
In a small bowl combine the 1 cup reserved crumb mixture and the sliced almonds.  Sprinkle over the top.  bake for 45-55 minutes or until the cream cheese filling is set and the crust is deep golden brown.  Cool 15 minutes and remove the sides of the pan.

Serve warm or cool: cut into wedges.  Refrigerate any leftovers. Serves 12

Welcome Berry Season!

It's that time of year again!



Berries, berries, berries!  Yum!  Have you noticed that all the berries are on sale lately?  Take advantage of the berry season to have some fun with your family. See if there are any U-Pick farms in your area. Here is one online resource I have discovered:   pickyourown.org I live in Michigan where there are lots of places to choose from. I've gone berry picking with friends (with and without our kids), with my husband for a fun and different date, with visitors from out of town, and of course with the whole family.  We've mostly done blueberry and raspberry picking, but I'd love to discover a blackberry patch around here.  As for strawberries, I have a little patch in my backyard that is more productive that you would think. I picked these strawberries in the picture this morning while I was out watering the garden.

There are so many things to do with berries during their on-season.   First of all, after coming home with your fresh berries, you must enjoy them with a drizzle of cream and a sprinkle of sugar.  It's pure Lusciousness.  And the kids find this tradition especially exciting! :)

Try some recipes that spotlight fresh berries in their full sun-ripened glory!  For all our berry recipes, search under the Recipe Archives Tab under the Berries category. (PS. This index will be revamped very soon for easier use.)

Try the Fruit Pizza that Amy posted last week:

Patriotic Berries and Cream Trifle:


White Chocolate Mousse Tartlettes:


Strawberry, Pinenut and Feta Salad:


...to name a few...
And of course, don't forget the classic: Homemade Freezer Jam!



I always make homemade strawberry freezer jam every Spring.  This year I also made blackberry freezer jam for the first time.  After trying some of my friend, Jenny Balmforth's, homemade blackberry jam at her house, I just had to make some of my own. It was heavenly!  If you're buying your berries at the grocery store, wait for the 10 for $10 sales, where you can buy a 6-oz container of raspberries, or a similar size of blackberries, or a 1 lb container of strawberries for $1 each. (And you don't have to buy ten of them to get that price, fyi.)  That's as good of a deal as you will find at the local grocery store.  I prefer to use the regular pectin that comes in a box for homemade freezer jam. It's a ratio of about 3 cups of crushed berries and 5 cups of sugar. (I confess that I don't really like the lower-sugar pectin varieties.) I follow the Quick & Easy Freezer Jam recipe, which entails crushing the berries, mixing in sugar, combining the powder pectin and some water on the stove, and then mixing it all together for three minutes. It is SO easy.  I can't wait to share Jenny's half-white, half-wheat homemade rolls. When I had her homemade blackberry jam on one of the warm rolls, it was pure heaven. I'll be posting those soon, so stick around!

Blueberry Crumble Bars

One afternoon I was searching online for a fun way to use up a big basket of fresh blueberries.  I came across a recipe for these bars that sounded so good that I had to give them a try.  I was not dissapointed---they were perfect! Now rumor has it, that these are very similar to the Blueberry Oat Bars at Starbucks.  I can't say if it is true, since I have never had them there, but if you have let me know if you agree!  One thing I do know, if you are looking for a yummy way to use some blueberries up, these are for you! Mmmm

How is your summer going so far?  We are staying busy with sports camps and swim team--and I am now using the full 3 Meals a day Menu Planner .  I have posted my completed weekly men planner here.  Boys love their food and having a plan is so nice for the Mom, you know:)

Blueberry Crumble Bars

Submitted by Melanie

Ingredients

• 1 3/4 cup Quaker Oats, uncooked (quick or old-fashioned)


• 1-1/2 cup all-purpose flour


• 3/4 cup brown sugar, firmly packed


• 1/2 cup chopped nuts (I used walnuts)


• 1/2 teaspoon baking soda


• 1/2 teaspoon salt


• 3/4 cup butter; melted


• 2 cups fresh or frozen blueberries


• 1/2 cup granulated sugar


• 3 tablespoons water


• 2 tablespoons cornstarch


• 2 teaspoons lemon juice

Heat oven to 350 F and grease an 11x7-inch baking pan

Combine oats, flour, brown sugar, nuts, baking soda and salt

Add butter, mixing until crumbly.

Reserve 3/4 cup mixture; press remaining mixture onto bottom of prepared dish.

Bake 10 minutes.

Meanwhile, combine blueberries, granulated sugar and 2 tablespoons water in medium saucepan.

Bring to a boil, simmer 2 minutes, uncovered, stirring occasionally. Combine remaining 1 tablespoon water, cornstarch, and lemon juice; mix well. Gradually stir into blueberry mixture; cook and stir about 30 seconds or until thickened.

Spread over partially baked base to within 1/4 inch of edge; sprinkle with reserved oat mixture. Press topping down into blueberries slightly.

Bake 18 to 20 minutes or until topping is golden brown.

Cool on wire rack; cut into bars. Store tightly covered.

Recipe Source: Group Recipes

Wonderful Fruit Pizza

My friend Heather made these for a baby shower for another friend of ours. I couldn't stop eating them! I love fruit pizza and this version is great!   "I need this recipe." I told her. She just smiled and said, "I know. They're my favorite." Something about the buttery crust, cream cheese frosting, and fruit just makes these hard to stop eating! I love that you can add basically whatever fruit you have in the fridgetoo. Strawberries and kiwi are definitely my favorites but the possibilities are endless!

Wonderful Fruit Pizza

Submitted by Amy ~ The Sisters Cafe

Crust:
1 c. sugar
1 stick butter
2 eggs
2 c. flour
1/2 t. salt
1/2 t. baking powder
1/2 t. baking soda

Frosting:
11 oz. cream cheese, softened
1 c. sugar
1 t. vanilla

Sliced fruit for topping-strawberries, kiwi, banana, mandarin oranges, peaches, berries, etc.

Cream sugar, butter and eggs together. In a separate bowl, mix together flour, salt, baking powder, and baking soda. Slowly add to sugar/butter mixture and mix to form soft dough. Spread on a greased jelly roll pan. (I just used a regular cookie sheet, and worked the dough with my floured hands to evenly spread dough-worked great) Bake at 375 degrees for 10-15 minutes. Set aside and cool.

Mix together icing ingredients and spread on cooled crust. Refrigerate until ready to serve. Just before serving, cut into bars. Place desired cut fruit on each square and serve!

Strawberry Shortcake with Almond Glaze

Before I get to the amazing cake...I want to announce the winner of the Gathering of Friends Cookbook set!  I am so sorry that I couldn't post it yesterday as promised.  My area was hit  by the tornados (I posted a couple of shots here that were just a mile or two from us).  My family and home are fine but the phone lines and internet  have been out for almost a week.  As of late last night we had interenet back up, yeah:)  With our recent move to this new .com site some of the entries (comments) from the original post did not all transfer, but I want you to know that they were not lost!  I used random.org to come up with the winning number and then I painstakingly counted from the start of the comments on our old blogger site to locate the winner.  And the lucky winner is...

CAROL ANN who said:

I would love these books so much!  They are beautful and I know I would use them all the time in preparing gatherings for my family and friends.  Thank you for this opportunity sisters!  I love love love your site and use it all the time!! Thank you!

Congratulations Carol!  Email me at melandboys@gmail.com with your address and I will get these right out to you!  For those of you who did not win, there is still a great special going on at the Gathering Of Friends website of Buy 3 get 1 Free.  The perfect offer for a Mothers Day gifts, Birthday gift or even wedding gift.  Or pair up with a friend or sister and you can each get two and save a little money while you are at it!  These cookbooks really are worth every penny!  I love them and would recommend them for anyone:)

And now for another recommendation...this cake is pretty and incredibly delicious, I promise:)

I made this cake for our Easter dinner dessert and it turned out divine!   I thought it turned out beautiful and hoped it tasted as good as it looked:) Luckily, I am happy to report it tasted divine! The almond flavor in the cake and glaze was incredible paired with the whipped cream and strawberries!  Yum! All our dinner guests loved it and ate every last morsel on their plate!  I think this may be the only strawberry shortcake I ever make. It was gorgeous, easy to make and tasted FANTASTIC!  Ever since I made it I have been excited to share it with all of you!  I think this would make the perfect dessert for a special occasion, like Mothers Day :), or any occasion you want to celebrate someone special!

Strawberry Shortcake with Almond Glaze

Submitted by Melanie, source Bateman Buzz

1 yellow cake mix

1 cup sour cream

4 eggs

1 small vanilla pudding mix

1/2 cup oil

1/2 cup water

2 tsp almond extract

Mix all the above ingredients together for a few minutes until well combined.  Pour the batter into 2 round cake pans.  Bake in a preheated 350 degree oven for 45-50 minutes.  Let cool for a few minutes and then gently remove from pans and allow to cool on a wire rack.

Almond Glaze

2 cups powdered sugar

3 Tb butter, melted

2 tsp almond extract

1-2 Tb milk, if needed

Mix the glaze ingredients together while the cake cools.  Once semi cooled, prick the cake with a large fork or the back of a wooden spoon.  Spoon the glaze over the two round cakes letting it sink in.  Save about 1/3 or so of the glaze and set aside.

1 pint whipping cream

powdered sugar to sweeten

1-2 pounds of fresh strawberries, sliced

Whip cream with 2 Tb powdered sugar, using a mixer.  Wash dry and slice the starwberries and set aside.

Assembly:

Place one of the glazed cake rounds on a cake stand or large plate.  Top with freshly whipped cream and a layer of strawberry slices.  Follow with the second cake, more whipped cream and arrange more fresh sliced strawberries on top in a pretty pattern.  Next drizzle the more of the almond glaze over the top and down the sides.  Store in fridge until ready to serve.  Enjoy!

Recipe Source: Bateman Buzz --Thank you Sara for a truly remarkable cake!!

Blueberry Syrup, a Giveaway and a winner!

Delicious Blueberry Syrup from Gathering of Friends Volume 3...recipe below:)

First of all, I wanted to tell our Utah readers that we will be sharing a recipe on KUTV channel 2 Fresh Living show at noon on Wednesday! We are excited and a little nervous! I am so happy to be going to Utah this week for BYU Women's Conference and to visit my family and friends! I can't wait:) I have been so busy getting my family all set to be Mom-less for a few days. I tell you it is a lot of work to leave 5 boys:)

Now for the winner of last weeks giveaway of volume #2 is...

"Steve O" who said...

"I love making dinner for my family. It has always been a way that I express my love for them. But, with three little ones and another one on the way I am always on the hunt for ways to make it easier for me and more memorable for us all.
Thank so much for your blog. I use it often and it alone makes my life easier!!"

Steve-o please email me at melandboys@gmail.com so I can get your new cookbook mailed to you!
This is the final week of 'The Gathering Friends' Cookbook giveaways and I am excited to announce that for the 'grand finale' we are offering the full set---all 3 of the beautiful cookbooks to one of our readers!


To enter just leave us a comment on this post. For additional entries 1) Become a Sisters Cafe follower 2) Blog, tweet or facebook about this giveaway and leave us the link in the comments.

Also this is the last week of the Gatorade Sports Mom giveaway at Melandboys. Be sure to enter here for a chance to win $100 to Dicks Sporting Goods!

And I posted some of my favorite books here and would love to hear what your favorites are--I am on the lookout for some good summer reads!

**Don't forget the Buy 3 get one free deal going on now at The Gathering of Friends website. Perfect for the upcoming Mothers Day, wedding gifts, birthdays etc. Trust me any woman would love these gorgeous books. Even if they don't love to cook these books just look beautiful as part of a home's decor:)

Now for the delicious Bleuberry Syrup pictured above. Mmmm this was so yummy! The only note for this recipe that I would add is...you could adjust the sugar depending upon how sweet or tart your blueberries are. I used some wild blueberries that were very sweet and I think I should have cut down the sugar a little. Although I have to say my boys loved it sweet! We served it on homemade waffles with whipped cream and strawberries. Oh yeah!!

Blueberry Syrup

submitted by Melanie from The Gathering of Friends

2 cups sugar

4 Tbsp corn starch

2 cups water

2 cups fresh blueberries

2 Tbsp butter

In a heavy pot, combine sugar, corn starch and water. Cook about 5 minutes or until thickened. Stir in blueberries. Simmer for 10 minutes or until blueberries burst. Add the butter and stir until melted. Serve warm. Keeps in the refrigerator for up to 30 days!

Wild Berry Salad and Giveaway

I have happy news to share...remember the beautiful 'Gathering Of Friends' Cookbooks that I absolutely LOVE and have told you about before? Volume 1 here, and Volume 2 here. Well, I am excited to tell you about the brand new Volume 3 that is available now!

I love that The Gathering of Friends cookbooks were "created to introduce food as a love language, enhancing traditions, fortifying relationships and celebrating life."

Once again, this newest volume was obviously made with lots of love. It is full of gorgeous pictures, enticing recipes and lots of inspiring ideas to create beautiful gatherings for those you love. I would highly recommend this book for yourself and anyone else who enjoys creating beautiful meals for their family. This cookbook would make a perfect wedding gift, birthday gift, or Mother's Day present.

Right now on the Gathering of Friends website there is a special running-- Buy 3, get 1 free--it is the perfect opportunity to partner up with a friend or sister, you can both get one for yourself, one for a gift and save a little money while you are at it:) This is a cookbook that you will treasure!

Would you like to win a copy?

We are going to offer a month of 'Gathering of Friends' Cookbook GIVEAWAYS! I am going to share a recipe and offer a giveaway every Monday and announce the winners every Saturday! To enter go the website here check out volume 3 and tell me what gathering you would like to create. For a second entry become a follower of The Sisters Cafe. Good luck!
**This giveaway is now CLOSED. Thank you for all your comments! The winner will be announced on Saturday, April 9th.**

I made this salad last weekend and it was FANTASTIC! I did not have any *pomegranate vinegar, so I used 1/4 cup pomegranate juice and 1/2 cup white wine vinegar instead with great results! This salad was unique and very pretty. We loved it!


Wild Berry Salad
Submitted by Melanie ~  The Sisters Cafe
Recipe from The Gathering Of Friends Volume 3

•3 heads, hearts of romaine lettuce
•12 oz. feta cheese, crumbled
•1 c. pomegranates
•1-1/2 c. black berries, rinsed
•3/4 c. pistachios

Clean and tear hearts of romaine lettuce into bite size pieces and place in serving bowl. Add berries, pomegranates, pistachios and feta cheese. Finish with Pomegranate Salad Dressing, toss and serve.


Pomegranate Salad Dressing
•1-1/2 c. oil
•3/4 c. pomegranate vinegar (*see note above)
•1-1/4 c. sugar
•1/2 c. water
•1/2 tsp. coarse black pepper
•1/2 tsp. kosher salt
•2 tbsp. dried chives
•2 tsp. Dijon mustard

Combine all ingredients in a blender and mix well. Chill. Pour over salad just before serving.

Chocolate Berry Shortcakes

This dessert is fun and unique and tastes great! Even better, it only has a few ingredients and comes together easily. I like that is looks pretty and individualized and yet the components are easy to prepare. Just whip the cream and bake the shortcakes early (did I mention they are made from biscuit mix?), and have fresh berries ready. You can throw them together in 2 minutes and they look beautiful! Definitely a fun twist on strawberry shortcake - especially for those of us that love chocolate!

Chocolate Berry Shortcakes

submitted by Brittany ~ The Sisters Cafe

2 cups baking mix (ex: Bisquick)

2 Tb unsweetened cocoa powder

1/4 tsp nutmeg

3/4 cup vanilla yogurt

3 Tb honey

2 Tb canola oil

1 1/2 cups heavy whipping cream

1/3 cup powdered sugar

2 cups fresh berries (raspberries, blackberries, strawberries, blueberries, etc)

Stir together Bisquick, cocoa, and nutmeg; mixing well. Add yogurt, honey, and oil and stir until a soft dough forms. Drop dough by large spoonfuls on baking sheet lined with Silpat or parchment paper. Preheat oven to 425 degrees and bake shortcakes about 12-15 minutes or until toothpick inserted in center comes out clean. Allow to cool 20 minutes.

Whip heavy cream and powdered sugar with electric mixer until soft peaks form. Slice each cooled shortcake horizontally. Place a generous scoop of sweetened whipped cream on shortcake then sprinkle berries on top. Top with other half of shortcake and serve immediately. Makes 6 shortcakes.

Blueberry Scones with Lemon Glaze

Happy St. Patrick's Day!

Our wonderful mother always made every holiday special and fun, and St Patrick's Day was no exception.  We would often get green pancakes and juice for breakfast., lots of playful pinches if we dared come out of our rooms not clad in green, and we always feasted on a dinner of Irish food that night.  As we have grown older, she continues to throw a St Paddy's party for those who live near.  It's a hoot since we are all required to bring a "party favor" (a funny joke, skit, card trick, talent, etc)!  This year we had a parsnip soup, pork roast,colcannon, apple mash, and scones.  My mom also told us all about one of our Irish ancestors : Mary Jane McConnell (my great, great grandmother shown in the picture behind the scones).  It was a wonderful night!  My contribution was the scones: Blueberry Scones with Lemon Glaze and Oatmeal Maple Pecan Scones.  They were both wonderful!  I am posting the blueberry scones today, but I'll post the maple scones soon, too.  These scones remind me of our grandma's blueberry muffins.  So yummy!
Hope you all have a very happy Saint Patrick's Day!

Blueberry Scones with Lemon Glaze
Submitted by Mindy ~ The Sisters Cafe

Scones:
2 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
2 Tablespoons sugar
5 Tablespoons unsalted butter, cold and cut in chunks (I use salted and don't adjust anything and they still turn out great)
1 cup heavy cream, plus a little more to brush the scones
1 cup fresh or frozen blueberries

Lemon Glaze:
1/2 cup freshly squeezed lemon juice
Powdered sugar
Zest of one lemon
1 Tablespoon butter

Preheat the oven to 400 degrees.
Sift together the flour, baking powder, salt and sugar.  Using 2 forks or a pastry blender, but in the butter to coat the pieces with the flour.  The mixture should look like coarse crumbs.  Make a well in the center and pour in the heavy cream.  Fold everything together just to incorporate; do not overwork the dough.  Fold the blueberries into the batter.  Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. (I used frozen blueberries which taste wonderful but require even more carefulness if you don't want blue dough).
Press the dough out on a lightly floured surface into a rectangle about 12 x 3 x 1 1/4 inches. Cut the rectangle in 1/2, then cute the pieces in 1/2 again, giving you four (3-inch) squares.  Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. (You can also just roll it into a circle 1 1/4 inches thick and then cut into triangles either before or after cooking).  Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream.  Bake for 15 to 20 minutes until beautiful and brown.  Let the scones cool a bit before you apply the glaze.
Mix the lemon juice and confectioners' sugar together in a microwave-safe bowl.  Stir until the sugar dissolves.  Add the lemon zest and butter.  Microwave for 30 seconds on high.  Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones.  Let it set a minute before serving.

Recipe Source: Tyler Florence from www.foodnetwork.com

Double Chocolate Waffles with Berries

I couldn't resist one more chocolate recipe before Valentine's! This is the ultimate Valentine's breakfast. I've tried chocolate waffles before, but this recipe takes the cake. I think it is the melty little chocolate chips... or maybe it is the perfect crispy exterior of the waffle and the soft interior... or maybe it is the combination of the chocolate with the slightly tart berry sauce... Oh, I can't decide. But one thing is for sure, these waffles are sure to please!

P.S. I can't wait to make these for dessert with a scoop of ice cream and caramel sauce... no, fudge sauce... no, with the berries still... I guess I'll just have to make all three!

Double Chocolate Waffles with Berries
Submitted by Mindy ~ The Sisters Cafe

2/3 cup flour
1/3 cup corn starch
1/4 cup unsweetened cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon cinnamon
6 Tablespoons sugar
1 cup milk
1/3 cup vegetable oil
1 egg
1 1/2 teaspoons vanilla
1 1/2 cups mini chocolate chips (I just quickly chopped up some regular chocolate chips)

Berry Sauce and Topping:
3 cups berries (Any combination will do. I used 1 cup strawberries and 2 cups blueberries in the picture. Fresh is always best, but frozen is really delicious, too)
1/4 cup raspberry or strawberry jam (I like it with this homemade strawberry jam)
2 Tablespoons hot water
Whipped cream
Cocoa powder for dusting (optional)

Start by making the berry sauce since it can sit while you make the waffle batter.

Combine jam and warm water and whisk until combined. Add in the berries and gently stir until combined. Depending on the sweetness of the berries, you can add a little powdered sugar if you'd like. (I don't). Set berry sauce aside and make waffle batter.

Waffles:
Preheat a waffle iron. Combine flour, cornstarch, cocoa powder, baking powder, salt, and cinnamon. Use a whisk to combine. In a separate bowl whisk together sugar, milk, oil, egg and vanilla until frothy. Slowly add the wet ingredients into the dry a little at a time, whisking to combine. Just stir until they are combined and do not over mix. Stir in the chocolate chips. This is a pretty thin batter, so do not be expecting something that looks like pancake batter. It is supposed to be thin. You shouldn't need to grease your waffle iron. Ladle batter in (rather than pouring - you want those chocolate chips evenly distributed!) and cook according to your iron. Be careful not to overfill. This batter has plenty of leavening so it will expand. The waffles are kind of soft when they come off the iron, but they will magically crisp up after they come off. Top with berry sauce and whipped cream. (Made about 4 waffles on my iron)

Recipe Source: Our Best Bites

Chocolate Swirl Cheesecake with Triple Berry Sauce

My handsome hubby loves loves loves cheesecake! So for his birthday every year I indulge him (and me)! Can I just say that this cheesecake is so good that words just cannot describe it?! Hubs just about melted into his chair with the first bite last night (meanwhile I was doing my little success boogie dance because, if you know my laid back guy, he doesn't tend to express much reaction for anything... but that is another story. haha!) It is DIVINE!!!! You must try. While I was taking the pictures this morning both my toddler and my husband were hanging over my shoulder begging for a bite... it was 8am and we hadn't even had breakfast! Perhaps that was the problem. When a bite was finally snitched, it was declared even better the next day!

Chocolate Swirl Cheesecake
submitted by Brittany ~ The Sisterscafe

3/4 cup chocolate cookie crumbs (such as chocolate teddy grahams or chocolate grahams crackers)
3/4 cup graham cracker crumbs
4 Tbsp butter, melted
1 Tbsp sugar
6 ounces semi-sweet chocolate (about 1 cup), melted
24 ounces cream cheese, softened
1 cup sugar
1/2 cup sour cream
4 extra large eggs
2 tsp vanilla extract

1. Preheat the oven to 350 degrees. In a bowl, combine the cookie and graham cracker crumbs with butter and tablespoon of sugar. Mix well and press into the bottom and slightly up sides of 10-inch springform pan. Bake until crust is set - about 10 minutes. Let cool completely on a wire rack. Increase oven temp to 450 degrees.
2. Melt chocolate in the top of a double boiler or in the microwave on 50% power. Stir until smooth and let cool slightly. (not too much or chocolate will harden)
3. In bowl of electric mixer, whip the cream cheese. Add cup of sugar, sour cream, and vanilla extract and beat until well blended. Add the eggs, one at a time, beating well after the addition of each and scraping down the sides of the bowl.
4. Place 1/3 of batter in a medium bowl and fold in the chocolate, mixing until smooth.
5. Pour half of plain cheesecake mixture into crust then alternate large dollops of chocolate mixture with plain cheesecake mixture. Using a thin knife, gently and slowly swirl the two mixtures together to create a marbleized effect. (don't overdo it!)
6. Create a water bath for the cheesecake by pouring 1 inch of water in a large enough baking pan to fit cheesecake pan. Wrap bottom of springform pan with tin foil to prevent water leaking in. (Baking a cheesecake in a water bath keeps the cake moist while baking and helps prevent cracking.)
7. Bake cheesecake at 450 degrees for 10 minutes. Decrease oven temp to 250 degrees and continue baking for 1 hour. Gently remove cheesecake from waterbath. Turn off oven and leave cheesecake inside oven for 1 hour. Run a sharp, warm knife around the edge to remove the rim. Wrap cheesecake tightly and refrigerate overnight (or at least 4 hours) before serving.
8. To serve, slice with a long, sharp knife dipped in hot water and wiped clean between slices. Serve with triple berry sauce and sweetened whipped cream, if desired.


Triple Berry Sauce

3 cups frozen berries (I use the Costco mix of raspberries, blueberries and marionberries

3/4 cup sugar

2 Tbsp water

1 1/2 Tbsp cornstarch

1/2 cup frozen or fresh berries

Place 3 cups of berries and sugar in a saucepan over medium heat. Stir until frozen berries are soft and sugar is melted (you don't need to add water). Puree berry mixture with a blender; replace in saucepan. Mix together water and cornstarch and stir into berry mixture. Add 1/2 cup of frozen berries and boil over medium heat until thick. Chill to serve.

Christmas Dinner Party with Molten Lava Cakes

I have discovered that I love to throw a dinner party! I am in a dinner group with 7 other women that love to cook. We each a take a month and host a dinner for the rest. It is the best organized group thing I have ever done with friends - seriously! It was a genius idea (although not mine)... I mean, what can be better than going to a friend's house and being served a delicious meal and not having to lift a finger... or pay a bill! And the best part is you get to enjoy it amongst some of your favorite people. I was loving being the guest so much, I had no idea how much I would enjoy being the hostess!! I had a great time setting and decorating the table and planning the menu. I thought it would be fun to post it here for you all to look over. (Click on the links to see pictures...I was too busy that night to take pictures of the food!) Who knows, maybe there are a few of you out there that need some menu ideas for a dinner party? I liked this one because it was a good mix of simple, elegant and fun.

Christmas Dinner Party Menu
submitted by Brittany

appetizer: Holiday Brie en Croute

dinner: Cranberry Pork Roast

Fresh Green Beans with Honey Cashew Sauce

Roasted Root Vegetables

Buttermilk Rolls with Homemade Strawberry Jam

dessert: Molten Lava Cakes served with vanilla bean icecream

Since almost all the recipes are on the blog, I just posted the links... except for the decadent dessert Molten Lava Cakes. Oh wow. That is all that needs to be said. It is my own twist on this usually darkly delicious dessert. I like it just a smidgen sweeter and a little more fudgy rather than cakey.

Molten Lava Cakes
(adapted from The Neelys recipe on foodnetwork)
submitted by Brittany at The Sisters Cafe
 
1 cup butter (2 sticks), plus more for ramekins
4 tsp sugar (for sprinkling in ramekins)
1/2 tsp cinnamon
pinch cayenne pepper
pinch nutmeg
1 cup semisweet chocolate chips
1 cup milk chocolate chips
1 cup flour
2 1/2 cups sugar
4 extra large eggs
5 extra large egg yolks
2 tsp vanilla extract

Preheat oven to 400 degrees. Butter 8 (6 oz) ramekins and sprinkle each with 1/2 tsp sugar.
In a saucepan combine butter, spices and chocolate over low heat until melted and smooth; stirring frequently. Cool slightly.
In a large bowl whisk together flour, sugar, eggs and yolks, and vanilla extract until creamy. Add melted chocolate to the batter and whisk together. Pour into prepared ramekins.
Bake cakes until the top is stiff and cracked and the edges are dark, about 12-14 minutes. Remove from the oven and let cool for 5 minutes. Loosen the edges with a small paring knife then invert onto plates while warm.
*If you over bake these cakes, they will not have a molten center. It will be more like a brownie. Hardly worth all this effort for a brownie!! So make sure you don't bake them too long.

Wonderful Berry Syrup

This syrup is so simple and yet so amazing served with some whipped cream on whole wheat pancakes. Seriously good! I highly recommend it. I used frozen blueberries and raspberries. I bought vanilla beans in bulk at The San Francisco Herb Co. I split them with my friend Stephanie and we each got 12 for about $9. That is a great price for vanilla beans. Adding vanilla bean seeds really adds a lot! It takes your dish from good to amazing:) I use them in Red Berry Breakfast Risotto, vanilla pudding and homemade vanilla ice cream. I actually don't use them very often--but when I do, like in this syrup, I am always so happy with the results!

Wonderful Berry Syrup

submitted by Melanie

2 cups frozen berries

1 cup pure maple syrup

1 vanilla bean (optional)

Combine fruit with the syrup in a small sauce pan over low heat. With the bakc of your spoon gently press berries against the side of the pan, just until they begin to break apart. (for a smoother syrup you could press it through a sieve). Split the vanilla bean length wise, if using, and scrap the seeds out using the tip of your knife. Add seeds and bean to syrup mixture. When it has reached the desired temperature transfer mixture to bottle and serve. Use within 4-5 days. Makes 3 cups

Peach Blueberry Cobbler with Homemade Vanilla Ice Cream

My peaches are just starting to ripen, which I am so excited about.  So I am looking forward to eating peach everything over the next month. :)  We kick started peach season with this yummy peach blueberry cobbler.  It was so good with the fresh flavorful fruit, and we loved how the sugar/nutmeg topping added a slightly crunchy top.  I hadn't bought any ice cream, and I'm glad I didn't because it turns out I had all the ingredients for a simple homemade vanilla ice cream.  (I love my cuisinart ice cream maker!).  The combination was perfect!  Cobbler and homemade ice cream are one of my favorite summer comfort foods.  Hope you enjoy!

Peach Blueberry Cobbler
Submitted by Mindy 
www.www.thesisterscafe.com
Adapted from Amy Posont on Allrecipes.com

Printable Recipe

Ingredients:
1 cup flour
1/2 cup white sugar
1 1/2 teaspoons baking powder
1/2 cup milk
1/4 cup butter, softened
1/4 cup packed brown sugar
1 tablespoon cornstarch
1/2 cup cold water
3 cups fresh peaches - peeled, pitted and sliced
1 cup fresh blueberries
1 tablespoon butter
1 tablespoon lemon juice
2 tablespoons coarse granulated sugar (I used regular white sugar)
1/4 teaspoon ground nutmeg (I used slightly more b/c I love nutmeg!)

Directions:
Preheat oven to 350 degrees.  In a medium bowl, stir together flour, 1/2 cup white sugar, and baking powder.  Mix in milk and 1/4 cup butter until smooth.   In a medium saucepan, stir together the brown sugar, cornstarch, and water.  Mix in the peaches.  Cook and stir over medium heat until thick and bubbly.  Mix in 1 tablespoon butter, lemon juice and blueberries.  Continue cooking until the butter melts.  Pour into 8x8 ungreased baking dish.  Evenly spoon batter in mounds over the hot fruit.  In a small bowl, mix the coarse sugar and nutmeg and sprinkle over the batter.  Bake cobbler for about 35 minutes or until bubbly and a toothpick inserted into the crust comes out clean.


Quick and Easy Homemade Vanilla Ice Cream
Recipe Source: Cuisinart Recipe Booklet

1 cup whole milk, well chilled (I have tried using skim, and it still turns out great)
3/4 cup granulated sugar (still good with only 1/2 cup sugar)
2 cups heavy cream, well chilled
1-2 teaspoons pure vanilla extract (I use 1 tsp)

In a medium bowl, use a hand mixer or whisk to combine the milk and granulated sugar until the sugar is dissolved, about 1-2 minutes on low speed.  Stir in the heavy cream and vanilla to taste.  Cover, refrigerate, and chill if time allows.  Pour into ice cream maker and finish.  (Just a note, this recipe is for a small ice cream maker.  If you are using a traditional one with ice and salt, you may need to double or even triple the recipe).