Applelicious Cupcakes

Applelicious Cupcakes

Channeling June Cleaver

Channeling June Cleaver

Sunday, July 30, 2017

Blueberry Coffee Cake




Summer to me means fresh juicy blueberries- just fresh picked, ripped to perfection! My problem with blueberries is I can eat a whole pint before I even bake a cake or a pie.  What I love about my blueberry coffee cake is that it fits my requirements for summer, simple, easy, delicious and make ahead. This cake is short on time and long on taste.

    PECAN STREUSEL
    ¾ cup all purpose flour
    1 cup pecans, chopped
    ½ cup firmly-packed light brown sugar
    ¼ cup granulated sugar
    1 teaspoon ground cinnamon
    1 teaspoon ground cardamom
    1 teaspoon salt
    1 stick cold, unsalted butter, cut into small pieces
    
    CAKE
    1 ½ cups all purpose flour
    ¾ cup granulated sugar
    2 teaspoons baking powder
    ½ teaspoon ground cardamom
    1 egg
    4 T unsalted butter, melted
    3/4 cup cream
    2 tsp vanilla extract
    1 cup blueberries, plus more for garnish



    Prepare the Pecan Streusel: Preheat oven to 350°F. Stir together chopped pecans, brown sugar, cinnamon, salt, 3/4 cup flour, 1/2 cup granulated sugar, and 1 teaspoon ground cardamom in a medium bowl. Add 1/2 cup cold butter pieces, and, using your fingers or a pastry blender, combine until a sandy texture is achieved.
    Prepare the Cake: Sift together baking powder, 1 1/2 cups flour, 3/4 cup granulated sugar, and 1/2 teaspoon cardamom. Beat cream, vanilla, egg, and 4 tablespoons melted butter with an electric mixer on medium-high speed until frothy, about 1 minute. Fold in the flour mixture with a spatula until blended. Do not overmix.
Arrange the blueberries  evenly over the batter, pressing them into the batter just a bit. Cover the top evenly with the Pecan Streusel, pressing lightly.
    Bake in preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool in pan on a rack 1 hour. Remove sides of pan before serving. Serve with vanilla ice cream.

Enjoy!


Tuesday, July 4, 2017

Sweet and Sour Coleslaw





Sweet and Sour Coleslaw 

Make ahead Summertime salads easy, tasty completing every meal are such a favorite of mine. I love to combine different ingredients always adding fruit and nuts for sweetness and crunch. For the crunchy, tangy, sweet and sour taste of this Coleslaw I added pineapple, almonds, soy, and a touch of Chinese five spices with a hint of garlic. Amazingly I can always find a different fusion of spices creating a new outstanding addition to my summertime salad repertoire.



Ingredients

    1/4 cup pineapple juice
    3 tablespoons red wine vinegar
    1/4 cup olive oil
    1 tablespoon low salt soy sauce
    1 teaspoon Chinese five spices
    clove garlic, crushed
    freshly ground black pepper to taste
    salt to taste

    1 (12 ounce) package Dole Classic Coleslaw
    1 cup diced fresh pineapple
    1/2 cup slivered almonds
    3 green onions, chopped
   

Directions

    Combine pineapple juice, red wine vinegar, oil, soy sauce, Chinese five spices, garlic, pepper and salt in a lidded jar or cruet. Cover and shake well.
    Toss coleslaw, pineapple, almonds, and green onions together in a large bowl. Pour dressing over salad and toss to coat. Garnish with pineapple and almonds. Chill and serve cold.




Enjoy!