Tag Archives: Dessert

Quick Blueberry Cobbler

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I was craving something with bread and sweet. I didn’t want to take the time to make soda bread even if it only takes 30 min. So I pulled out a mug and used some microwave fu.

I choose blueberries cause I started craving them recently and found no one makes blueberry pie or cobbler anymore. Sad, but not defeated I took my bag of frozen blueberries and made yummy.

  • 1 mug
  • 1/2 cup milk
  • 1 tbsp lemon juice
  • Butter, Lard or Olive oil
  • 1 and cup flour
  • Salt, only a tiny bit
  • 1/2 cup blueberries
  • 1/4 cup sugar or 1/8 cup agave nectar
  • 1/2 tbsp on baking soda

Coat the mug with butter, lard or oil. Mix lemon juice and milk and let it sit for minute. This can be replaced with buttermilk if you keep it around but the lemon and milk work just fine. I haven’t tried this with Soy or Almond milk. This does not work well with hemp milk.

Mix milk & lemon juice with the flour, baking soda and salt. It should be solid but sticky ball, it should not drip. If it seems drippy add a little more flour. Put the ball in the mug and stick it in the microwave for one minute, thirty seconds. DON’T GO OVER THIS TIME. Otherwise the loaf will burn. If the loaf is still raw after this, pull it out of the microwave and let it cool for five minute. Then put it in for 30 second bursts not exceeding another minute thirty.

Let it cool then run a knife around the edge. The bread should pop right out. You will not get the crispy top with this method of making soda bread (cause that’s what this is).

In a blender blend blueberries and sugar. I use agave nectar instead of sugar these days, but both will work. I had frozen blueberries around but fresh will work too. Place mixture in the microwave for one minute and then stir.

Break up the bread and pour blueberries over it. The End. Now eat!!

Cherry Blueberry Dump Cake

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A dump cake is a cobbler that uses cake instead of biscuit or crumble topping. You can make your own cake mix or use box mix.

You’ll Need:

1 box of cake mix
Milk
Eggs
1 stick of butter
Fruit

Preheat the oven to 350F.

You can use any fruit you want. I use canned fruit in combination with frozen because then I don’t have to stew the fruit myself. Of course you can if you want to or even leave the fruit be, just cut it up in pieces. The cooking time will be lower with fresh, un-stewed fruit. Today I used a 21oz can of pie cherries, 15oz can of pears drained and cut into chunks, and 21oz of frozen blueberries. I dumped the cherries and blueberries into a 9×13 stoneware dish sprayed with Pam. You can use glass or a baking pan if you like. I spread the fruit until it covered the bottom. I drained and chopped up the pears then sprinkled them on top of the rest of the fruit.

In a bowl prepare the cake mix but not according to the directions! On the back of the box, cake mix usually gives you how many eggs, water and oil to add. Add the number of eggs required (usually 2 to 3). Instead of water, use equal amounts milk. Skip the oil all together. I used moist yellow cake from Duncan Heines. This called for 3 eggs, 1 and third of water and oil. I mixed the eggs, 1 and a third of milk and the cake mix together.

Dump the cake batter over the fruit and spread it until it covers the fruit. Cut the butter up into pats and lay them on top of the cake batter. Stick it in the oven for 30 minutes to an hour. After 30 minutes check it by inserting a knife into the middle. If it comes out clean, it’s done. If not, just check it ever ten minutes until it’s done.

This is sweeter than biscuit cobblers but not as sweet as crisp or crumble cobblers.

Dreamcicle Icecream

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2 cups whipping cream

1 cup milk

3/4 cup sugar

1 tbsp Vanilla extract

1/2 of a lid of Orange extract

Put milk and sugar in a mixer and mix it till dissolved. Add cream and whip it till soft and foamy, not stiff. Add vanilla and orange extracts and whip for about 30 more seconds. Dump in you ice cream machine.

It’s good with chocolate, chocolate cookies, chocolate cake, chocolate syrup, chocolate anything.  But don’t add chocolate to recipe though…it’s way rich. You were warned.

Tapioca Experiment

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So I recently did a test run on making tapioca pudding from scratch.

Tapioca is balls of compress yucca. Yucca, is a waxy root that cooks much like potatoes, only it takes a lot more prep to make the editable. Tapioca is easy and most of the recipes out there way over do it.

You need:

Heavy Cream
Water
tapioca pearls (I use medium)
Vanilla

Tapioca is it’s own thickening agent. You don’t need eggs, cornstarch, gelatin or anything else.

Take about 1/3 cup of pearls and put them in a sauce pan. Add enough water to cover them. Let set for 30 minutes to soak. This is the most important step. If you use bigger pearls, soak them for an hour or more. Same if you use more than 1/3 cup. If you use less or small pearls, don’t soak less that thirty minutes.

Why must you do this?

1) Unsoaked tapioca will be like eating rocks. I may not like my teeth, but I like eating.
2) Soaking releases some of the starch for thickening.

The more tapioca you use, the thicker the pudding will be. The less, the more creamy. You may have to experiment to get the texture you desire. If the texture is perfectly creamy right off the stove, it’s going to be chewy if you refrigerate it. So if you plan to refrigerate your pudding, use less tapioca. You’ve been warned.

So once it’s all soaked. Add cream. I use heavy whipping cream. Milk did not work well at all. It tasted burnt, and watery. Half & Half turned out the same as milk. Get the heavy cream. Think of it as your sat fat intake for the day. The cream should be enough to cover the tapioca, and then some. Give it a stir and turn the heat on the stove to medium low. (note: if you want chocolate, add it here, use squares that melt.)

Stir it every few minutes. Don’t turn up the heat. The when the pudding starts to thicken add a tsp of Vanilla. If you want cinnamon, nutmeg or such, add it with the vanilla. Take off the heat and serve.

Girls Movie Night

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This weekend was my girls movie night…we manged to watch Just Like Heaven, The Lake House, some Outlaw Star, and Doctor Who.

We discovered that baby artichokes are extra good…so is Armagnac pudding. Ml had to leave after the first movie and 2 1/2 hours of talking after words. M. stayed the night. Aia was ecstatic that she had a sleep over with A.

It was a good night…I’m sorry not everyone could make it. I’ll have to see when we could do it again…not sure when that will be, J. doesn’t leave town that often.

Recipe time!

Frozen Armagnac Pudding

  • Armagnac (flavored cognac might work too)
  • dried fruit of choice…make sure it’s the sugar coated kind we used pears.
  • whipping cream
  • milk
  • berry glaze of your choice, we used ligon berries but any berry glaze with berries in it will work.

place the dried fruit in a sauce pan…pour enough armagnac over it to barely cover. Cook until fruit is slimy (ie acts like fresh cooked fruit again) and soft. Armagnac should boil.

Whip cream till thick…if your feeling industrious then whip till stiff peaks. Add a little milk to taste (or to fill up if you didn’t buy enough whipping cream like me) and whip more. Fold in dried fruit and armagnac…whip it a bit more.

Place mixture in individual cups and freeze.

Serve with a spoonful of berry glaze on top.