buttermilk-blueberry.blogspot.com

Ingredients 1 head cauliflower or a 16 oz bag of frozen cauliflower 1 cup shredded cheddar cheese 1/4 cup parmesan cheese 2 large eggs 1 cup bread crumbs panko or italian, I used panko 1/2 teaspoon italian seasoning optional 1/2 tsp cayenne pepper more of less to taste 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon garlic or onion powder olive or canola oil Instructions Cut cauliflower into florets and cook in boiling water until tender, about 8-10 minutes. Drain, then process the cauliflower in the food processor until it become the texture of rice. This can also be done using a knife. Combine the minced cauliflower, cheeses, eggs, breadcrumbs, and seasoning. Heat skillet to medium/high heat. Coat with oil (about 1/2 inch) Form cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3-4 minutes per side. Enjoy with sour cream or your favorite dipping sauce! source : site

Ingredients 11/4 cups all purpose flour 1/4 tsp salt 1/2 cup butter softened (1 stick) 1/3 cup granulated white sugar 1/2 tsp vanilla extract 1/2 cup pista coarsely chopped 1/2 cup dried cranberries chopped Method Mix all purpose flour and salt and keep aside.  Beat butter until smooth. (About 1 – 2 minutes) Add sugar and beat until creamy (About 3 minutes) Add vanilla extract and mix. Stir in the flour-salt mixture and mix gently. Add pistachio. Add the cranberries. Mix to combine. If the mixture is crumbly, use a few drops of water to form a dough. Place the dough in a parchment paper and shape it into a rectangle about 10 inches long and 2 inches wide. Wrap it and place in refrigerator for 2 hours. Preheat oven to 325F. Remove dough from refrigerator and slice into 1 cm thick slices. Place in a parchment lined baking sheet and bake in a 325F preheated oven for 14 – 18 minutes until the edges start turning brown. I sprayed the parchment paper since I had issues getting stuff off ...

INGREDIENTS BLUEBERRY FILLING (SEE NOTE):  12 ounces fresh or frozen blueberries  2 tablespoons granulated sugar  2 tablespoons cornstarch  1/4 cup cold water  Squeeze of fresh lemon juice (about 1/2 to 1 tablespoon) CAKE AND CREAM:  1 angel food cake cut into 1-inch cubes (see note)  16 ounces light or regular cream cheese, softened to room temperature  2/3 cup half-and-half or evaporated milk  2/3 cup granulated sugar WHIPPED CREAM:  1 1/2 cups heavy cream  3 tablespoons powdered sugar INSTRUCTIONS For the blueberry filling, in a medium saucepan, combine the blueberries, sugar, cornstarch, water and lemon juice. Bring the mixture to a simmer and cook until thickened, 5-7 minutes, stirring often. Remove from the heat and let cool to room temperature. For the cake and cream layer, in a blender or with an electric mixer (handheld or stand mixer), whip together the cream cheese, half-and-half or evaporated milk, and sugar until smooth...

Ingredients 2 large eggs 1 large egg yolk 1 cup granulated sugar (200 grams) 1 teaspoon vanilla 1 cup ricotta (250 grams) 2 cups all-purpose flour (250 grams) 1 1/2 teaspoons baking powder 1 pinch salt 1/2 cup mini chocolate chips (90 grams) 1 teaspoon all-purpose flour EXTRAS 3-4 tablespoons icing/powdered sugar (for dusting) Instructions Pre-heat oven to 350° (180°), grease and flour a 9 inch (22cm) cake pan or 9 1/2 inch (24cm) bundt pan. In a large bowl beat the eggs, yolk and sugar until creamy and light about 3-5 minutes. Then add the vanilla and ricotta beat to combine. In a medium bowl whisk together the flour, salt and baking powder. Add to the creamed mixture and mix just until combined (batter will be thick), fold in the mini chocolate chips*. Spoon into the prepared cake pan and bake for approximately 30-40 minutes, test with a toothpick for doneness. Let cool completely, then remove from the pan and dust with powdered sugar before serving. Enjoy! source : site

Ingredients 3 cups, or 409 grams, cake flour (you can use regular flour) 1 Tbsp baking powder 1/2 tsp salt 1 and 3/4 cup, or 368 grams, granulated sugar zest of 1 lemon, peeled with a vegetable peeler (no white pith) 1 cup, or 226 grams, unsalted butter, at room temperature 4 large eggs, at room temperature 2 tsp lemon paste (optional!) 1 cup or 240 grams buttermilk 1/3 cup or 81 grams fresh lemon juice frosting 1 cup or 226 grams, unsalted butter, at room temperature 6 cups, or 600 grams, confectioner's sugar 6-8 Tbsp or 90-120 grams fresh lemon juice, plus more if needed 1/4 cup or 37 grams poppy seeds optional: one small drop yellow gel food coloring garnish very thin slices of lemon mint leaves Instructions Preheat oven to 350F Grease and flour 3 9-inch baking pans, and then line the bottoms with a round of parchment paper. Note: the parchment paper is important because the cakes can stick without it. Whisk the flour, baking powder, and salt together. Set aside. Put the sugar i...

INGREDIENTS ½ cup (8 tablespoons | 4 oz | 113 g ) unsalted butter, room temperature zest from 1 large lemon 1 cup (214 g)  sugar (set aside 1 tablespoon for sprinkling) 1 egg, room temperature 1 tsp. vanilla 2 cups (256 g) all-purpose flour (set aside 1/4 cup of this to toss with the blueberries) 2 tsp. baking powder 1 tsp. kosher salt (I like 1.25 tsp) 2 cups fresh blueberries, picked over ½ cup buttermilk,  INSTRUCTIONS Preheat the oven to 350ºF. Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of sugar until light and fluffy. 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. Add half of the flour mixture to the batter, and stir with spatula to incorporate. Add all of the buttermilk. Stir. Add remaining flour, and stir until flour is absorbed. Fold in the blueberries. (Leave excess flour from the blu...

Ingredients 3 garlic cloves , minced 4 oz sun-dried tomatoes 2 tablespoons olive oil 1 lb chicken breast tenderloins , sliced 1/4 teaspoon salt 1/4 teaspoon paprika 1 cup half and half (or use 1/2 cup heavy cream + 1/2 cup milk) 1 cup mozzarella cheese , shredded (do not use fresh Mozzarella, use pre-shredded Mozzarella) 8 oz penne pasta (for gluten free, use gluten free brown rice pasta) 1 tablespoon basil 1/4 teaspoon red pepper flakes 1/2 cup reserved cooked pasta water or more 1/4 teaspoon salt to taste Instructions In a large skillet, sauté garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of olive oil (reserved from the sun-dried tomatoes jar) for 1 minute on medium heat until the garlic is fragrant. Remove the sun-dried tomatoes from the skillet, leaving the olive oil.   add sliced chicken (salted and lightly covered in paprika for color) and cook on high heat for 1 minute on each side. Remove from heat. Cook pasta according to package instructions....