Wild Berry Bunch Oatmeal Cookies w/ Chocolate Chips

I've recently subscribed to NATURE BOX.  This month, I received a package of dried fruits and it tasted so delicious, carry on with the sweetness and tartness of the fruits, it felt perfect to use it for an oatmeal cookie recipe!  It tastes so good, hope you'll enjoy this recipe with any dried fruit combinations you may use.  This cookie had many textures and flavors, MMmm!

Wild Berry Bunch Oatmeal Cookies w/ Chocolate Chips

Yield: 2 Dozen 3" Cookies

Fat & Sugar:

8 oz - Unsalted Butter, at room temperature

16 oz - Brown Sugar

1 tsp - Kosher Salt

Dry Ingredients 1:

12 oz - All Purpose Flour

1/2 oz - Baking Powder

1/4 oz - Baking Soda

3 Tbsp - Flaxseed

Liquid Ingredients:

1 oz - Milk

2 - Large Eggs

2 tsp - Vanilla Extract

Dry Ingredients 2:

10 oz - Quaker Oats (Quick Oats)

Particulates:

4 oz - Sliced Almonds

4 oz - Wild Berry Bunch (Cherries, Cranberries, Blueberries, dried - by NatureBox)

3 1/2 oz - Dark Chocolate Chips (60% Cacao)

Procedure:

1.  Cream 'Fat & Sugar' ingredients with a paddle attachment for 3-4 minutes at medium speed.

2.  Sift 'Dry Ingredients 1' set aside.  Combine 'Liquid Ingredients' altogether, set aside.

3.  Add 'Liquid Ingredients' & 'Dry Ingredients 1' to the 'Fat & Sugar' mix by alternating them and ending with the 'Dry Ingredients 1'.

4.  Add 'Dry Ingredients 2' to the batter and mix until combined, do not over-mix.

5.  Fold in the 'Particulates.'  (Feel free to add any particulates that adds up to 11-12 oz for the batter)

6.  Scoop each cookie with an ice-cream scoop.  Refrigerate for at least 15-20 minutes before baking.  (This will help the cookie hold its shape and not spread too much when baking)

7.  Pre-heat oven 375° F and bake for 12-15 minutes.  Enjoy.

Blueberry Muffins w/ Almond Streusel Topping

I'm telling you, I am loving this new baking book!  Bouchon Bakery - Thomas Keller & Sebastien Rouxel.

 

ENJOY!

Blueberry Muffins w/ Almond Streusel Topping

(Makes 6 jumbo Muffins or 12 Regular Muffins)

Muffin Ingredients:

3/4 cup plus 3 tablespoons (180 grams) - Frozen Wild Blueberries

1 tablespoon (10 grams) - All Purpose Flour

1/2 cup plus 2 tablespoons (86 grams) - All Purpose Flour

3/4 cup plus 1 1/2 tablespoons (109 grams) - Cake Flour

1/2 plus 1/8 teaspoon (2.8 grams) - Baking Powder

1/2 plus 1/8 teaspoon (2.8 grams) - Baking Soda

3/4 teaspoon (2.4 grams) - Salt

3.4 ounces (96 grams) - Unsalted Butter (@ room temperature)

1/2 cup (96 grams) - Granulated Sugar

2 tablespoons (40 grams) - Unsulfured Blackstrap or Dark Molasses

2 1/2 tablespoons (54 grams) - Clover Honey

1/4 cup plus 1 1/2 teaspoons (72 grams) - Eggs (or about 1 large egg)

1/4 teaspoon (1.2 grams) - Vanilla Paste

1/4 cup (57 grams) - Buttermilk

Procedure:

1.  Toss blueberries with the 1 tablespoon all-purpose flour in a small bowl, and place in the freezer.

Place remaining 1/2 cup plus 2 tablespoons all-purpose flour in a medium bowl. Sift in the cake flour, baking powder, and baking soda. Add salt and whisk together.

2.  Place butter in a stand mixer fitted with the paddle attachment, turn to medium-low speed, and cream the butter, until it’s the consistency of mayonnaise.

3.  Add sugar and mix on medium-low speed for about 1 minute until the mixture is fluffy. Scrape down the sides and bottom of the bowl. Add molasses and honey and mix on low speed for about 1 minute to incorporate.

4.  Add eggs and vanilla paste and mix on low speed for about 30 seconds, until just combined. Add half the flour mixture and mix on low speed for 15 seconds, or until just combined. Add half the buttermilk and mix for 15 to 30 seconds to combine. Repeat with the remaining dry ingredients, followed by the remaining buttermilk.

5.  Remove the bowl from the mixer stand and scrape the bottom of the bowl to incorporate any dry ingredients that have settled there. Transfer the batter to a covered container and refrigerate overnight, or up to 36 hours.

Baking the Muffin:

1.  Preheat the oven to 425 degrees. Line a 6-cup jumbo muffin pan with muffin papers and spray the papers with nonstick cooking spray. Remove the batter from the refrigerator and let it sit at room temperature for 5 minutes to begin to soften.

2.  Stir the blueberries into the batter and spoon batter evenly into the muffin papers, stopping about 3/8 inch from the top (about 140 grams each). Sprinkle 30 grams or a generous 3 tablespoons of the streusel on top of each muffin.

3.  Place pan in the oven, lower the oven temperature to 325 degrees, and bake for 36 to 40 minutes, or until the topping is golden brown and a skewer inserted into the center comes out clean. Set the pan on a cooling rack and cool completely. Dust with powdered sugar if desired.

4.  The muffins are best the day they are baked, but they can be wrapped individually in a few layers of plastic wrap or stored in a single layer in a covered container at room temperature for up to 3 days or frozen for up to 1 week. Defrost the muffins still in the container so any condensation will form on the outside of the container and not on the muffins. Place on a sheet rack and refresh in a 325-degree oven for about 5 minutes, if desired.

Almond Streusel Topping

Ingredients:

(Makes 3 3/4 cups)

3/4 cup plus 2 tablespoons (120) grams - All-Purpose Flour

1 cup plus 1 tablespoon (120 grams) - Almond Flour/Meal

1/2 cup plus 1 1/2 tablespoons (120 grams) - Granulated Sugar

1/4 teaspoon (0.6 grams) - Kosher Salt

4.2 ounces (120 grams) - Cold, Unsalted Butter (cut into 1/4-inch pieces)

Procedure:

1.  Combine the all-purpose flour, almond flour, sugar and salt in a bowl and whisk to break up any lumps.

2.  Add butter and toss to coat the pieces. Work the mixture with your fingertips, breaking the butter into pieces  no larger than 1/8 inch and combining it with the flour mixture. Do not overwork the mixture or allow the butter to become soft; if it does, place the bowl in the refrigerator to harden the butter before continuing.

3.  Transfer the streusel to a covered container or re-sealable plastic bag. Refrigerate for at least 2 hours, or up to 2 days, or freeze up to 1 month. Use the streusel while it is cold.

4.  This recipe makes about twice as much streusel as you will need to make 6 jumbo blueberry muffins. Just freeze the remaining streusel to use when you bake another batch of muffins.

 

Blueberry Muffins

My mommy bought me blueberries.  Who doesn't love blueberry muffins in the morning, especially when it is made in a large muffin tin!  I came across this recipe from a book I have recently purchased.  It's a lovely book, hope you'll enjoy too!  Nothing beats classic recipes, it's the backbone in all desserts!!! (:

 

Blueberry Muffins

Adapted from: The Back in the Day Bakery Cookbook(Page 19)

By:  Cheryl & Griffith Day; Forwarded by:  Paula Deen

Ingredients:

2 Cups                    All Purpose Flour

1 Cup                      Granulated Sugar

1 Tbsp                    Baking Powder

1/2 tsp                   Fine Sea Salt

1/4 tsp                   Ground Cardamom

1/4 Cup                  Canola Oil

4 Tbsp                    Unsalted Butter, melted

1/2 tsp                   Pure Vanilla Extract

2 Large                   Eggs

3/4 Cup                  Whole Milk

1 Cup                      Fresh or Frozen Blueberries

1/4 Cup                  Coarse Sanding Sugar

Procedure:

1.  Position rack in the lower third of the oven and preheat the oven to 350°F.  Lightly spray 12 large muffin cups with vegetable oil spray or line them with paper muffin cups.

2.  In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and cardamom, until combined.

3.  In a separate bowl, whisk together the oil, butter, vanilla, eggs, and milk.  Make a well in the center of the dry ingredients, pour in the liquid ingredients, and mix until combined (do not overmix).  Gently fold in the blueberries, using a few strokes as possible.  (I usually like to coat my blueberries with flour beforehand so they do not sink all at the bottom of the batter).

4.  Scoop the batter into the muffin cups, filling them 2/3 full.  Sprinkle the tops with sanding sugar.

5.  Bake for 25-30 minutes, until the muffins are golden brown.    The tops should be firm to the touch and toothpick insert should come out clean.  Remove from the oven and let cool for 10 minutes.

6.  The muffins can be stored in an airtight container for up to 2 days.

Blueberry Muffins

Blueberry Muffins
 Yield:  18 Muffins

Ingredients:
13.5 oz - Whole Wheat Pastry Flour
1 tsp - Salt
2 tsp - Baking Powder                              
10 oz - Granulated Sugar
3 oz - Butter, @ room temperature    
3 Medium - Eggs
5 oz - Buttermilk
0.5 oz - Vanilla Extract
3 oz - Vegetable Oil                                  
12 oz - Blueberries                                   
3 oz - Coarse Sugar

Blueberry Citrus Jam

Yes, another one of those blueberry recipes again.  I just can’t help it!  It is an abundance and affordable!  Hope you’ll enjoy this recipe because it tastes delicious on top of a whole wheat English Muffin for breakfast.

Blueberry Citrus Jam

Ingredients
Agave – ¾ Cup
Orange Juice – 1 Cup

Fresh Blueberries – 2.0 lb
Orange Peel – 1 Whole Orange
Lemon Juice – ¼ Cup

Procedure
1. Peel Orange with a potato peeler and slice thinly, set aside.
2. Place Agave and Orange Juice in a pan until simmer.
3. Add the Fresh Blueberries, orange peel and Lemon Juice.
4. Cook until jam is thickened to the desire consistency. (I cooked mine approximately 45 minute on low just so the blueberry does not burn).
5. Use a sterilized glass jar (see below), pour in the jam and close the lid tightly.
6. Place the jar back into the hot water and boil for another 10 minutes.
7. Let the jar cool and ready to serve.

*Note: If using the metal lids, make sure the lid pops up after the hot water bath boil. Store at cool area and will last up to 1 year. Once it is opened, last up to 30 days in the refrigerator.

How to Sterilize Your Jar
Place your glass jar and boil with water (approximately 10-15 minutes) just before the jam is ready.
Dry the glass jar with a towel and pour in the jam.

Crostata Di Mirtilli - Blueberry Tart

Crostata Di Mirtilli – Blueberry Tart

(Adapted by:  Delicious Magazine)

6 Servings

60g – Unsalted Butter (@ room temperature)

100g – Powdered Sugar (plus extra ; to dust)

2 – Egg Yolks

65g – Desiccated Coconut

300g – Fresh or Frozen Blueberries

Juice of 1 Lemon

2 tsp   - Corn Flour

Polenta Pastry

185g – Plain Flour (plus extra; to dust)

75g – fine polenta

Grated zest of 1 Lemon

115g Chilled Unsalted Butter (chopped)

1 – Egg (lightly beaten w/ 1 ½ tbsp Olive Oil)

Topping

60g – Unsalted Butter, melted

110g – Plain Flour

110g – Granulated Sugar

45g – Desiccated Coconut

1 – Vanilla Bean, split and seed scraped