Blueberry Syrup

So, my daughter may be boycotting blueberries soon. Recently, a local grocery store greatly reduced their blueberries cost from $0.99 for a 6 oz container, which was awesome anyway, down to two-6 oz containers for $1.00!!! I bought a lot of containers - more than 20 with three different visits. I froze a bunch of them in 1 and 2 cup servings, and then I made a bunch of blueberry muffins and this blueberry syrup. I had never made anything like this before, so I perused Pinterest and saved four different recipes that I used to help me decide how to make mine. The four I looked at were: Blueberry Syrup, Blueberry Syrup, Homemade Blueberry Syrup, and Homemade Blueberry Sauce. The lemon I used just add a beautiful brightness to the blueberries, and the addition of almond extract along with the vanilla just adds a little something that you can't quite put your finger on. Here's how I made it:

2 1/2 cups blueberries
1 cup sugar
2 1/4 Tbsp cornstarch
2 Tbsp lemon juice
1 Tbsp lemon zest
1/2 tsp vanilla extract
1/4 tsp almond extract
1/2 cup water

Combine the blueberries, sugar, and lemon zest in the pot. Whisk the cornstarch with the water and lemon juice and stir into ingredients in the pot.

Heat blueberries until they come to a boil.

Simmer for 10 minutes stirring frequently until sauce thickens.

Remove from heat and incorporate the vanilla and almond extracts.

You can use this syrup on just about anything you wish - french toast, waffles, pancakes, yogurt. What might you use it on?

Pumpkin Oatmeal Cranberry Cookies

It's that time of year again. Fall, crisp cool mornings, sweaters and hoodies, and all things pumpkin and spice. While in Walmart a few weeks ago, I saw a bag for Pumpkin Spice Morsels. What the heck is this, I thought. I don't know what I'm going to use these in, but I just knew I had to have them. Then I came across this recipe that I saved last year to try for Pumpkin Oatmeal Cookies. I altered the recipe just a bit and made it my own. I much prefer cranberries over cherries, and I used the morsels I had found at Walmart. I love all of the spices in this cookies too. I got really positive feedback at work when I took these in, so I decided to share it with you!

2 cups all purpose flour
1 1/2 cups old-fashioned oats
1 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp pumpkin pie spice
1/2 tsp salt
1 cup (2 sticks) butter; softened
1 cup packed light brown sugar
1 cup granulated sugar
1 cup pure pumpkin puree
1 large egg
1 tsp vanilla extract
6 oz white chocolate chips

6 oz pumpkin spice chips
1 cup dried cranberries

Preheat oven to 350 degrees F. Line baking sheet with a silicone mat or parchment paper.

Combine flour, oats, baking soda, cinnamon, pumpkin pie spice and salt in medium bowl.

 

Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy.

Add pumpkin, egg and vanilla extract; mix well.

 

Add flour mixture; combine until all ingredients are incorporated.

 

Fold in white chocolate chips and cranberries.

Drop by rounded tablespoons onto prepared baking sheets.

Bake for 11-14 minutes or until cookies are lightly browned at the edges. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Angel Food Cupcakes with Raspberry Buttercream Icing

I have apparently lived a very sheltered life. Most of the icings I've ever had were buttercream, chocolate, or cream cheese icing. Several months back I tried a recipe for lemon buttercream and was just amazed at how delicious it was. Then I saw this recipe on Pinterest for Angel Food Cupcakes with Raspberry Buttercream Icing... there are just no words acceptable to fully describe the decadence of this icing. I was so inspired by this icing, that I followed the general recipe when making a white cake with strawberry icing for my best friend in August. I've never been a huge angel food cake fan, but these cupcakes are so light, and the hint of lemon mixed with this raspberry icing is just a delicious combination. You really should give this a try. And if you have a stand mixer, it is a really easy recipe. It's doable and still fairly easy with a hand mixer, but really easy with a stand mixer.

5 egg whites (from medium eggs; at room temperature)

pinch salt (large pinch)
¾ tsps cream of tartar
⅓ cup granulated sugar (67g)
1 tsp vanilla extract
½ cup cake flour (56g, *fluffed, spooned & leveled*)
½ cup granulated sugar (100g)
1 Tbsp lemon zest (loosely packed)

In a small bowl, combine flour, ½ cup sugar and lemon zest. Set aside. 

In a stand mixer fitted with a whisk, beat egg whites on medium high for about 2 minutes, until they are frothy and have loose peaks (will stand for a second and then sink back into the eggs).

Add a pinch of salt and cream of tartar, continue to beat on medium-high for 3-5 more minutes until stiff peaks form (won't sink back into eggs). At this point, continue beating on medium speed and gradually add the ⅓ cup portion of granulated sugar *by the tablespoon* over a period of 3-5 more minutes. Stop and scrape the sugar/eggs down from the bowl every few minutes. 

Once sugar has dissolved completely (check by running meringue between your fingers, if no grains remain, you are done), fold in the vanilla extract followed by the flour/sugar/lemon zest mixture (best to do this in several batches, and *be gentle*). Spoon mixture into muffin pan lined with muffin papers. The batter will stick out of the top of the muffin papers but it won't overflow while baking.

 

Bake at 350 F for 15-18 minutes, until tops become golden brown. Set aside to cool.

Then you start on the very best part of this decadent treat...

1 cup unsalted butter (226g; at room temperature)
3 cups powdered sugar (360g)
1 tsp vanilla extract
1 cup raspberries (at room temperature)

While the cupcakes are cooking and cooling, soften the butter for the icing and start on the raspberry juice. Push the raspberries through a mesh strainer back and forth until all the juice is pushed out.

Cream butter with a whisk until creamy and lightened in color.

Add powdered sugar slowly and mix until combined and creamy.

Whisk in vanilla extract and raspberry juice on high speed until juice is incorporated and you achieve a spreadable consistency.

Frost these amazing treats once the cupcakes are cooled, and just to let you know, you may even want to lick the bowl on this one. This icing is really that amazing!