Mela e lamponi nel cartoccio con gelato

(Apples in parchment with raspberries and gelato)

If you’ve seen the April 2011 issue of La Cucina Italiana, you might have come across this recipe.

Now, my recipe didn’t come out quite like the one in the magazine, but I drew my idea from it. The title might baffle you, but you read it correctly, ‘apples in parchment.’ La Cucina Italiana, features several recipes that are prepared in parchment, which “seals in heat and roasts the ingredients in their juices.”

Well, I saw this recipe and had a completely different idea come to mind. Replace the parchment with phyllo dough. Also, the original recipe, in my opinion, was lacking. So, Mama and I came up with a new way of improvising. Our version of mela e lamponi will no doubt please you. In fact, I like to think of it has a gift wrapped in dough.

Neatly folded and tightly packaged, this dessert is filled with fruit, preserves, nuts, spices and a little bit of sugar. And believe it or not, it takes only minutes to prepare.

This will be my last post this month. I make note of that not only because it is the last day of the month, but also because my next post will be the Boston Cream Pie I mentioned a little while back. Yes, my birthday is this coming week, and I promised I would make myself that cake, despite the 40 day healthy baking pledge I took.

Until then, Mama and I give you our own Mela e lamponi nel cartoccio con gelato!


Baked Apples wrapped in Phyllo
(Semi-Adapted from La Cucina Italiana, April 2011)

Prep Time: 10 minutes
Cook Time: 17 minute

8 sheets of phyllo dough
2 Golden Delicious Apples, peeled and sliced
4 tablespoons Raspberry Jam
3 Tablespoons Orange Marmalade
1 teaspoon vanilla extract, divided
Juice of half a lemon- About 2-3 tablespoons
½ cup chopped almonds
1 teaspoon cinnamon, divided
1 teaspoon ground cloves, divided
4 tablespoons butter, melted
5 tablespoons Demerara Sugar or Sugar in the Raw

Preheat oven to 350 degrees F.

Begin with an 8-inch round buttered baking dish.
1. Place one sheet of phyllo dough and drizzle some butter over the dough.
2. Place another sheet down and spread 1 tablespoon of the raspberry jam.
3. Place another sheet of phyllo dough. Spread 1 tablespoon of marmalade and now add apple slices over marmalade. Drizzle about 1 tablespoon of lemon juice and add ¼ cup almonds, ½ teaspoon cinnamon, ½ teaspoon cloves, ½ teaspoon vanilla extract, and 2 tablespoons raw sugar. Cover with one sheet of phyllo dough.

Now start from step one and repeat each layer.

Fold phyllo sheets over, and drizzle left over butter (if need be, melt another tablespoon or so). Sprinkle the last tablespoon of raw sugar over the top.

Place in the oven and bake for approximately 17-20 minutes. Transfer to wire rack. This can be served immediately or cooled. Sprinkle with confectioner’s sugar, or to your liking, add a scoop of low fat ice cream!

xx,
Tammy

Coffee-Chocolate Marble Cake

Yes, you can diet and eat cake, because this cake is super healthy and super delicious. Yesterday, Mama bought me a bundt pan, which has been on my list of things to get for quite sometime now. I was so excited when I saw it, that there wasn’t a doubt in my mind of what I was going to make for dessert.

I found a wonderful recipe in Better Homes & Gardens: Eat Well, Lose Weight. If you have this book, you can find this recipe on page 416. Better Homes & Gardens has a wonderful selection of healthy desserts. Though this cake is virtually fat free, I couldn’t help but feel like I indulged. How could dieting taste sooo good?!

I actually ‘improvised’ this recipe a bit. Though it was already healthy, I completely cut out the salt and replaced the canola oil with apple sauce. However, I did put a tad bit more sugar and exchanged the vanilla extract for a little bit of rum extract. This recipe is super easy to prepare. Do enjoy & have a blessed, glorious weekend! Coffee-Chocolate Marble Cake (Semi-adapted from Better Homes & Gardens: Eat Well, Lose Weight)
Prep Time: 25 minutes
Cook Time: 30 minutes

For marble cake you will need:
2½ cups sifted cake flour or 2¼ cups AP flour (I used cake flour)
1½ teaspoons baking powder
½ teaspoon baking soda
1¼ cups buttermilk
1¾ cups granulated sugar
½ cup apple sauce
2 eggs
½ teaspoon rum extract
1/3 cup unsweetened cocoa powder
2 tablespoons instant coffee or espresso
Confectioner’s sugar for sprinkling

Preheat oven to 350 degrees F. Grease and lightly flour your fluted tube pan. Next, set aside ½ cup flour. In a large bowl, combine remaining 2 cups cake flour or 1¾ cups AP flour, baking powder and baking soda.

In bowl of electric mixer, with paddle attachment, whisk together buttermilk, sugar, apple sauce, eggs, and rum extract. Add flour mixture to buttermilk mixture and whisk until well combined. In a separate medium-size bowl, combine cocoa powder and espresso powder. Add half of the buttermilk-flour mixture (about 1¾ cups) to cocoa mixture, stirring until smooth. Add reserved ½ cup flour to remaining buttermilk-flour mixture, whisking until combined.

Evenly spoon half of the white batter into prepared pan. Carefully spoon half of the cocoa batter onto the white batter in pan in an even layer. Repeat layers.

Bake for 30 minutes or until cake tester comes out clean and cool on a wire rack.

*The original recipe called for a Coffee Drizzle Glaze, but instead I just dusted some powered sugar to keep it healthy.

xx,
Tammy

Dear Dreamer...

"If you are a dreamer, come in. If you are a dreamer, a wisher, a liar, a hoper, a prayer, a magic-bean buyer. If you're a pretender, come sit by my fire, for we have some flax golden tales to spin. Come in! Come in!"
~Shel Silverstein

~
Welcome dear dreamer to my imaginary world where happiness knows no sadness, and pleasure knows no pain.
Where the mind is free to do as it pleases. Where the ink of my pen never runs dry, and it's pure magic touches life in everything.
I feel myself float away from the noise and busy scenes of day-to-day life. My body goes numb, my nerves are for once still and I open my eyes to a blessed reverie.
With my pen in hand, I color the darkness around me. I create a canvas where my dreams come to life and never die. There is an eternity and it lies within the soul.
Set against the rest of the world, I will always have my dreams. They cannot be taken away. They will never leave me.
~

In my dreams, I walk in a field where rays of golden splender reach down warmly against my skin. This is the place where heaven's light touches earth's atmosphere.

As the light begins to fade, so does the first chapter of this dream. I open my eyes where I find myself sitting in the same spot I fell victim to my daydream. By my desk I sit, staring for a while, but not seeing. Then I realize, this dream is not yet over...

I walk outside the door of my study where I stand before my garden. But it is not just any garden. This is where my mind rests. This where I lose contact with reality. This garden is not for fruit or vetegables- or anything tangible for that matter. This garden is where my dreams grow. And deep within my soul, a nebulous distinction between truth and fiction cultivates.

I grab a basket and gather some more 'fiction' where I take it to my kitchen...

In my kitchen I make myself A Cup of Dreams-
A Cup of Dreams Parfait

For this dream inducing delight you will need:

1 ripe banana

1 cup blueberries (fresh or frozen)

1 pint strawberries

2 cups frozen peaches

2 tablespoons sugar

½ cups water
2 tablespoons lemon juice
1 cup vanilla yogurt
sprinkles of wheat germ

In small bowl, mix together sugar, water and lemon juice. In blender place fruit and pour in sugar water.
Blend until smooth. In parfait cup, layer- starting and ending with yogurt. Sprinkle wheat germ on top if you like.

~

-Capture the Magic-

xx,
Tammy

The Next 41 Days

Forty-one days with one exception. Starting today, it is exactly forty-one days until my cousin’s christening.

You see Mama’s on a mission from now ‘til then- to wear her skinnies. I say whooohoo!!! Go Mom!!!

Then I realized it is up to me to help her. Here’s a little known fact, which I bet no one would ever suspect due to this little blog- I’m am very health-conscious. Would you ever believe that? It’s true. I love to exercise and eat as healthy as I can. Although, sometimes it can be a little difficult- Some days I feel like throwing my arms up in the air and saying, “to heck with this!” And I do. But it’s actually healthier to treat yourself once in a while, because you feel more satisfied and motivated afterwards. I say this because while I’m writing this post, I’m chewing on a Twizzler stick with Dolly Parton’s ‘9 to 5’ on my playlist. It’s a cloudy, miserable day where I am, and today I feel like ‘cheating.’

Now, I haven’t necessarily posted anything super unhealthy, but I can still bake healthier recipes. Which is what I’ll be doing for the next 41 days. The word ‘healthy’ is pretty scary to a baking blog- but I promise I will not post dry, dull recipes. I’m taking part in the global mission to give ‘healthy’ a whole new image.

There is only one problem- my birthday just happens to fall between now and May 1st- and I have this AWESOME Boston Cream Pie recipe up my sleeve. But like I said- you have to treat yourself once in a while and with the approval of Mama, I will be baking myself that cake! :)

Until then, today’s recipe is Banana Bread!

This recipe is a Weight Watchers original, but I added my own twist by substituting the canola oil with apple sauce, eliminating the salt, adding some additional dried cranberries and just a few chocolate chips.
Moist & Healthy Banana Bread
(Semi- Adapted from Weight Watchers Annual Recipes for Success, 2008)

Prep Time: 10 minutes
Cook Tim: 25 minutes

For Banana Bread you will need:
1 cup AP flour
1 cup regular oats
½ cup sugar
¼ cup wheat germ
2 teaspoons baking powder
¼ teaspoon baking soda
3 very ripe bananas
1/3 cup reduced-fat sour cream
1 large egg
4 ounces apple sauce
1 teaspoon vanilla extract
1/3 cup dried cranberries
1/3 cup chocolate chips

Preheat oven to 350 degrees F and butter bread pan.

In a large bowl combine flour, oats, sugar, wheat germ, baking powder and baking soda. Set aside.

In mixing bowl with paddle attachment, beat bananas, sour cream, egg, apple sauce and vanilla extract. Add dry ingredients and stir until moist. Add in cranberries and chocolate chips. Spoon batter into the bread pan and bake for 25 minutes or until cake tester comes out clean.

Remove and let cool partially. Serve warm.

(Guilty- I drizzled some leftover chocolate icing from my previous post!)

xx,
Tammy

Sprinkled Green Cupcakes with Dark Chocolate Icing

Admittedly it would have made more sense for me to post this recipe yesterday for St. Patty’s, but instead, I am posting it today. But who says you can only make certain recipes once a year? That’s just silly! You see, this recipe can be easily altered. I used the color green to be festive, but you can use pink, red, blue, chocolate chips, nuts, dried fruit, etc… I like to think of these cupcakes as a “make it your own” recipe.

Digressing here- I was bad, yesterday. Very. I heard the word ‘holiday’ once, and got all wacky. “It’s a holiday,” I thought. “I’m takin’ it easy!” So, I used a box mix- (Gasp!)
Hey, don’t judge me. Isn’t it in the rule book that every baker needs a little help once in a while? Well, it’s in MY rule book.

Hyped up on the fact that it was a holiday and I needed to take it easy- my devilish hatch only got worse. Not only did I use a box mix- I used my mother’s recipe to go along with it! That’s right- well, hey, isn’t that why it’s there? :)

But to get back on track, I used my mother’s Simple Yellow Cupcakes recipe. Between each layer of batter, I dashed a few green sprinkles, and topped it all off with a dark chocolate icing that I thought up all on my own. (You see, I didn’t take it too easy). :)

Now, let me show you how exactly to do this recipe so you can make it anytime you like!
Prep Time: 20 minutes
Cook Time: 20 minutes
Serves Approximately 24 mini cakes

For Simple Yellow Cupcakes you will need:
1 box of yellow cake mix
1 cup of AP flour, sifted
1/2 tsp baking powder
3 eggs
1 ¼ cup of milk
½ cup of sour cream
½ cup of applesauce
½ tsp vanilla
4 pats of butter
Sugar Sprinkles (you can use any color you like)

For Dark Chocolate Icing you will need:
4 tablespoons butter
2½ cups Confectioner’s Sugar
1 teaspoon vanilla
4 tablespoons dark coco powder
4 tablespoons milk
4 ounces cream cheese

Preheat oven 350 degrees:

Combine all of the above ingredients in a bowl and mix with an electric mixer.

Line cupcake tins and fill each cup with about 1 tablespoon of batter. Dust, about 1 teaspoon of green sugar sprinkles over each cup. Finish filling each cup with batter. Once tins are finished, take a tooth pick and gently stir each cupcake.
Place in oven and bake for 20 minutes or until cake tester comes out clean. Transfer cupcakes to a wire rack and let cool.

In mixing bowl with paddle attachment, combine all ingredients for Dark Chocolate Icing. Drizzle icing over cupcakes and serve!
xx,
Tammy

A Day of Luck & the Color Green

Happy St. Patrick’s Day to all you lovelies! I may not be Irish, but I do love celebrating this day!

Although I didn’t get to bake anything with green frosting or sprinkles yet, yesterday, I baked a Rustic Apple Tart and just had to share it with you all!

I will be baking for St. Patrick’s Day of course, and will be posting it either later tonight or tomorrow. Until then, enjoy this delicious tart!

Prep Time: 15 minutes
Cooking Time: 10-12 minutes + 1 hour

Rustic Apple Tart
(Adapted from Food & Wine)

For Tart you will need:
1½ cups + 1 tablespoon AP flour
Pinch of salt
1 stick of butter + a few pats
1/3 cup ice water
3½ tablespoons sugar
5 apples- peeled, cored and sliced
Dash of cinnamon
Dash of nutmeg

Begin by preparing a tart pan. Line with parchment paper or butter. Preheat oven to 350 degrees F.

In a food processor, pulse 1½ cups of flour with salt. Add 1 stick of butter and process just until the butter is the size of peas. (Leaving the butter in chunks will make the tart shell flaky). Sprinkle ice water over the mixture and process until moistened. Transfer the dough to a lightly floured work surface and knead until it comes together. Pat the dough into a disk and roll it out to fit tart pan.

In a small bowl, combine 2 tablespoons of sugar with 1 tablespoon of flour and sprinkle over dough. Bake the tart shell in the oven for about 10-12 minutes. Take out and cool slightly.

Arrange apple slices around tart shell. In a small bowl combine the rest of the sugar (brown sugar will also work just fine instead), cinnamon, and nutmeg. Sprinkle over apple slices and return the tart to the oven for about 1 hour. Bake until apples are tender and golden and the crust is cooked through.

Have a safe and joyous day!
Bail ó Dhia ort
xx,
Tammy

One of Each, Please

Have you ever made something and thought to yourself, “Damn, I did gooood!” Well, I guess that’s kind of how I felt when I made biscotti the other day.

I came to the conclusion that baking biscotti are like buying shoes. When you find a pair of shoes you really like- you buy them in every color. The same theory goes for biscotti- When you bake biscotti- you bake them in every flavor.

Now, I didn’t bake them in every flavor, but I did bake three new batches- each with a flavor of their own.

After my favorite show was over, I scurried into the kitchen and began baking…and baking…and baking!!! In total I made three batches of biscotti. Not too shabby for an amateur! ;)
From my first attempt at biscotti, I made a few revisions, making slight changes in the recommended amounts.
So, the first batch, upon the request of Mama, I made with Post Selects: Great Grains (Whole Grain Cereal) with raisins, dates, and pecans. Not only healthy, but very delicious! The second batch was something I thought up all my own- Almonds, dried cranberries, and chocolate chips- also, very yummy! Last, but not least- very ‘gourmet’ chocolate biscotti, with sprinkles of almonds.

For sure, my family was in for a real treat- or course though, there was a reason behind baking more biscotti than just for the pure pleasure. It just so happens they make awesome gifts too! Biscotti are so easy to make- probably the easiest I’ve come across yet. They are also probably among the healthiest of cookies as well, with very little sugar and butter.

I advise you to sit back, relax with a cup of espresso (or tea), & enjoy the melt in your mouth flavors as the crunchy goodness works its magic!
(Note that for all three batches, I used a recipe from Better Homes & Gardens as a guide, but did deviate from the original).

Prep Time: 10 minutes
Cook Time: 25 + 10 minutes
Inactive Prep Time: 30 minutes*
(This applies per batch)

Great Grains Biscotti
You will need:

1/3 cup butter
2/3 cup granulated sugar
2 teaspoons baking powder
Pinch of salt
2 eggs
1 teaspoon vanilla extract
4 tablespoons grated lemon peel
2 cups AP flour
1 cup Post Selects: Great Grains (Whole Grain Cereal) with raisins, dates & pecans
*Confectioner’s Sugar for dusting

Preheat oven to 350 degrees F. Line an extra-large cookie sheet with parchment paper. In a large mixing bowl with paddle attachment, beat butter with an electric mixer on medium to high speed. Add granulated sugar, baking powder, salt; beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla. Beat in lemon peel and flour with the mixer. Lastly, add cereal.

On a lightly floured surface shape dough into a loaf; about 7-8 inches long and 2½ inches wide. Bake biscotti for approximately 25 minutes or until golden and top is cracked. Cool on a cookie sheet for approximately 30 minutes. Once cool, transfer loaves to a cutting board and cut diagonally in ½-inch thick slices. Place sides down on cookie sheet and bake for approximately 10 minutes in an oven preheated to 325 degrees F. Transfer to wire rack and let cool completely.
~
Fruity Chocolate Chip Biscotti
You will need:

1/3 cup butter
2/3 cup granulated sugar
2 teaspoons baking powder
Pinch of salt
2 eggs
1 teaspoon vanilla extract
4 tablespoons grated orange peel
2 cups AP flour
½ cup dried cranberries
½ cup chocolate chips
½ cup almonds
*Confectioner’s Sugar for dusting

Preheat oven to 350 degrees F. Line an extra-large cookie sheet with parchment paper. In a large mixing bowl with paddle attachment, beat butter with an electric mixer on medium to high speed. Add granulated sugar, baking powder, salt; beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla. Beat in orange peel and flour with the mixer. Lastly, add dried cranberries, chocolate chips and almonds.

On a lightly floured surface shape dough into a loaf; about 7-8 inches long and 2½ inches wide. Bake biscotti for approximately 25 minutes or until golden and top is cracked. Cool on a cookie sheet for approximately 30 minutes. Once cool, transfer loaves to a cutting board and cut diagonally in ½-inch thick slices. Place sides down on cookie sheet and bake for approximately 10 minutes in an oven preheated to 325 degrees F. Transfer to wire rack and let cool completely.
~
Chocolate Almond Biscotti
You will need:
6 tablspoons butter
1/2 cup granulated sugar
2 teaspoons baking powder
Pinch of salt
3 eggs
1 teaspoon vanilla extract
4 tablespoons grated lemon peel
2 cups AP flour
½ cup coco powder (I used dark chocolate)
1 cup almonds
*Confectioner’s Sugar for dusting

Preheat oven to 350 degrees F. Line an extra-large cookie sheet with parchment paper. In a large mixing bowl with paddle attachment, beat butter with an electric mixer on medium to high speed. Add granulated sugar, baking powder, salt; beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla. Beat in lemon peel, flour and coco powder with the mixer. Lastly, add almonds.

On a lightly floured surface shape dough into a loaf; about 7-8 inches long and 2½ inches wide. Bake biscotti for approximately 25 minutes or until golden and top is cracked. Cool on a cookie sheet for approximately 30 minutes. Once cool, transfer loaves to a cutting board and cut diagonally in ½-inch thick slices. Place sides down on cookie sheet and bake for approximately 10 minutes in an oven preheated to 325 degrees F. Transfer to wire rack and let cool completely.

Don't forget to dust each batch of biscotti to your delight with confectioner's sugar!

xx,
Tammy
(Here you go!)

My Side Street Café

A thousand pardons for my recent bouts of MIA- It has been a very busy week and this weekend has been no exception. New York is having some beautiful weather lately and I have been taking full advantage getting a head start on some spring cleaning!

I have missed being in the kitchen. But last night I was in ‘the zone’ and got down and floured. As a writer, I am addicted to coffee. It’s a rule to love caffeine as much as you love to type at your computer...well, in my case it is. But you don't have to be a writer to know and love your coffee. So, I wanted something to compliment the cup of coffee I was gulping down and my conclusion was simple - biscotti.

Biscotti are a delightful Italian biscuit and may also be known as cantuccini (corners). Usually, a biscotto is flavored with anise, but like everything else, it has been ‘improvised’ and familiarized with many different flavorings.

Some prefer their biscotti with chocolate, dried fruit, and a variety of nuts. While I might not have made the most traditional recipe, I did keep my biscotti simple. Therefore, I give you: Lemon-Almond Biscotti! Lemon-Almond Biscotti
(semi-adapted from Better Homes & Gardens, Our Best Recipes)

Prep Time: 10 minutes
Bake Time: 25 + 10 minutes
Inactive Time: 30 minutes*

For Biscotti you will need:

½ cup butter, softened
2/3 cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
2 eggs
1 teaspoon vanilla extract
4 teaspoons finally shredded lemon peel
2 cups AP flour
1½ cups almonds
Confectioner’s sugar for dusting

Preheat oven to 350 degrees F. Line an extra-large cookie sheet with parchment paper.

In a large mixing bowl with paddle attachment, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, salt; beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla. Beat in lemon peel and flour with the mixer. Lastly, add almonds.

On a lightly floured surface shape dough into a loaf; about 7-8 inches long and 2½ inches wide. Bake biscotti for approximately 25 minutes or until golden and top is cracked. Cool on a cookie sheet for approximately 30 minutes.

Once cool, transfer loaves to a cutting board and cut diagonally in ½-inch thick slices. Place sides down on cookie sheet and bake for 8 minutes in an oven preheated to 325 degrees F. Transfer to wire rack and let cool completely.

Dust with confectioner's sugar and serve!

~
Traditionally, biscotti are served with coffee or espresso. Have fun baking biscotti & sipping (or in my case, gulping) your coffee- let the sweet aroma transfer you to your own 'side street cafe'. Wander in your dreams for a little while & delight in the rest of your weekend!
xx,
Tammy

Let there be cake!

To my darling mother,

I love you with my whole heart & cherish every moment we spend together.
God Bless & Happy Birthday!

xoxo,

your daughter
~

Yesterday, as most of you know, was my mother’s birthday. In celebration, I baked her a cake. As requested, I baked her a Marmalade Cake.

The cake was light and moist. I soaked the cake layers in a fresh orange syrup and finished it off with a sour cream frosting. The end result was a fresh sweetness, balanced off with a subtle tangy undertone. The marmalade complimented the contrasting flavors of the cake and cream with hints of savory citrus in every bite full.

In between the cake layers, I spread approximately 1/3 cup mixed berry jam with marmalade.

Marmalade Cake
(Semi-adapted from Cooking Light magazine, November 2003)

Prep Time: 15 minutes
Inactive Prep Time: 2 hours
Cook Time: 25 minutes
Serves 16

For Marmalade Cake you will need:

3 cups sifted cake flour
1½ teaspoons baking soda
8 tablespoons (1 stick) butter, softened
1¾ cups sugar, plus ¼ cup
grated rind of 1 large orange
1 tablespoon vanilla extract
1 large egg
3 egg whites
1¼ cups buttermilk
1 cup milk
½ cup fresh orange juice

For Jelly Filling & Topping you will need:

1/3 cup total of mixed berry jam and marmalade, plus about ½ cup of marmalade

For Sour Cream Frosting you will need:

½ cup low-fat sour cream
1 cup heavy cream
1 teaspoon vanilla
¼ cup confectioner’s sugar

Preheat oven to 350 degrees F and coat 2 (9-inch) round cake pans with cooking spray or butter.

Lightly spoon sifted cake flour into large bowl with baking soda. Place butter in bowl of electric mixer with paddle attachment. Beat butter first to avoid butter clumps in batter (about 2 minutes). Gradually add in 1¾ cups sugar until well blended. Beat in orange rind and vanilla. Add egg and egg whites, one at a time, beating well after each addition.

Combine buttermilk and milk in a small bowl. Add flour mixture and buttermilk mixture alternately to butter mixture, beginning and ending with flour mixture. Pour batter into prepared cake pans, and sharply tap pans once on counter to remove air bubbles. Bake for about 25 minutes or until cake tester comes out clean. Cool in pans on wire rack.

After cakes have cooled, combine orange juice and ¼ cup sugar; stir until sugar dissolves. Pierce the cake layers with a wooden pick and slowly drizzle the juice mixture over cake layers. After cake layers are drenched with fresh orange syrup, carefully transfer 1 layer to a serving plate and spread with 1/3 cup mixed berry jam and marmalade. Top with remaining layer and spread ½ cup marmalade on top.

In bowl of electric mixer, beat heavy cream, teaspoon vanilla, and confectioner’s sugar until thick. Fold sour cream into whipped topping and spread over sides of cake. Cover and chill for at least 2 hours.

xx,
Tammy

My Blueberry Nights

I realize it has been quite a bit since I’ve last posted. This week just flew by and I’ve found myself quite busy. I did manage however, to sneak into the kitchen last night and bake up a batch of blueberry muffins. Another simple, yet satisfying recipe.
Recently, I watched My Blueberry Nights with Norah Jones and Natalie Portman. The story follows a lonely young woman who departs upon an unpredictable journey as she searches to find what she feels is missing in her life. In the end, she learns that everything she ever needed was right at home waiting for her- true love, happiness, and a presumably scrumptious blueberry pie. The movie made me rather quixotic and since I’ve seen it, I have been pretty obsessed with blueberries.
~
On another note, we have been having some beautiful evenings here in New York. The air has been fresh, free from that bitter winter sting, and the sky has been clear. The ground is cold, but softening. Already outside my front door, the tulips are poking their heads through. I am ecstatic that spring is on its way! I must admit, I have spring fever!! But aside from the beautiful, blossoming weather, I love spring mostly because of one very important day- My mom’s birthday!

Mom's birthday is this weekend and I’m baking the cake! (Hurray!) Yes, it will be lots of fun! So, I will be posting over the weekend showing everyone the birthday cake, once Mama has decided what she wants me to bake for her (everyday, it’s something different).

Until then, I have a yummy blueberry muffin recipe that should hold you over! :)

Blueberry Muffins
(Semi-adapted from WeightWatchers Annual Recipes for Success, 2009)

Prep Time: 16 minutes
Cook Time: 20 minutes
Makes 20* (I doubled the batter)

For muffins you will need:

1 cup AP flour, plus 1 tablespoon
½ teaspoon baking soda
5 tablespoons butter
¾ cup sugar
1 large egg
2 large egg whites
2 teaspoons vanilla extract
½ cup milk
¾ cup blueberries

Preheat oven to 350 degrees F.

In medium bowl combine flour and baking soda, mix together well.

In bowl of electric mixer fitted with paddle attachment, beat butter with sugar until creamy (I beat the butter first before adding sugar to avoid butter clumps in my mixture).
Add egg and egg whites beat until well blended. Mix in vanilla.

Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixtures. Toss blueberries and remaining tablespoon of flour into bowl, and fold into mixture with spatula.

Spoon batter into cupcake trays and bake for about 20 minutes or until cake tester comes out clean. Cool in pan on a wire rack.

These muffins are perfect with some cream cheese and a cup of tea! This recipe is super healthy and delicious!

For an extra special treat, you can always make a cream cheese frosting.
Just mix together ½ of cream cheese, ½ teaspoon vanilla and 1½ cups of confectioner’s sugar. Spread frosting over cooled muffins.

xx,
Tammy