A Blueberry Crumble Day

Photo: nutmegnanny.com

Today I will satisfy a craving for blueberry crumble. There are several fruit and batter desserts that are alike. A crumble has a little oatmeal in the streusel topping.

So in a nutshell what are the differences between 7 similar fruit desserts?: A crumble has a streusel topping made of butter, all-purpose flour, oats and sometimes nuts, and it is baked in an oven. A crisp is a crumble with no oatmeal or nuts (and yet people confuse it with a crumble). A cobbler is fruit topped with biscuit dough usually of all-purpose flour. A buckle has a greater cake to fruit ratio, a fruit coffee cake if you will. And finally, a brown Betty is made with bread crumbs and brown sugar. (I'd eat a brown Betty, but have never made one.) A grunt (aka slump) contains all-purpose flour and the ingredients of a cobbler or crumble, yet is made in a skillet on the stovetop, so it steams, as opposed to, bakes in an oven. As it steams it can grunt. I almost always go for a crumble. Here's the recipe:

Blueberry Crumble

Ingredients:

Blueberry preparation
16 oz fresh (or frozen) blueberries
1/4 cup sugar
2 tablespoons lemon juice (or squeeze 1/2 of a lemon)
a sprinkle of salt
Chopped nuts are optional.
💟💙💜
Streusel topping
1/2 cup (1 minute or 5 minute) oats

3/4 cup all-purpose flour
1/2 cup brown sugar
1 teaspoon vanilla extract
3 - 4 tablespoons butter (One stick has 8 tablespoons. I use as little as I can get away with, but use up to 4 tablespoons for a good streusel texture and flavor.)
a sprinkle of salt

Directions:

1) Mix the blueberries, sugar, lemon juice, flour and salt.

2) Pour into a buttered square or round 9" pie baking pan.

3) In a mixing bowl combine the next 6 streusel topping ingredients and mix well. You can work the butter into the flour with your fingers if you wish. 

4) Distribute the streusel topping evenly over the blueberry mixture.

5) Bake in a preheated 350 degree F oven for 30 - 35 minutes. The blueberry mixture will bubble and the streusel topping will start to brown.

Remove from the oven and eat warm. Some people like to add a scoop of ice cream or whipping cream, but I eat it as is.


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Refreshing Lemon Squares

Photo: redstickspice

Lemon Squares are delicious when you eat dinner out at a restaurant, or stop for coffee at a cafe. The combination of sweet and sour is refreshing and can't be beat! The following is a scrumptious and easy recipe:

Lemon Squares

Ingredients:

Any brand of real butter (3 tbs)

(Crust)
1/4 cup sugar
3 tablespoons butter
1 cup all-purple flour

Pinch of salt

Directions:.

1) Using a fork, mix together the sugar and butter until creamy.

2) Add the flour, a portion at a time and continue mixing until you get a crumb consistency.

3) Press the dough into the bottom of an 8'' baking pan. Poke holes in the dough so it evenly bakes.

4) Bake in a pre-heated 350 degrees F oven for 15 minutes before removing to cool.

While the crust is baking, make your lemon custard filling in the same mixing bowl without washing it:

Ingredients:

4 large eggs
1 cup granulated sugar
2 tablespoons grated lemon rind
2/3 cup fresh lemon juice
3 tablespoons all-purpose flour

2 tablespoons powdered sugar to sprinkle on top after baking, pulled, out of the oven, and cooled.

Directions:

1) Beat eggs until foamy with an electric mixer.

2) Toss in the sugar (half at a time) and continue to mix.

3) Add the rest of the ingredients in order and mix until well-blended. 

4) Pour the mixture over the baked crust and return to the oven to finish baking.

5) Bake at 350 degrees F for another 23 - 25 minutes or until set.

6) Remove from the oven and rest. While warm loosen the crust and cool in the refrigerator to make it easy to cut into lemon squares.

7) Sprinkle the top with powdered sugar. It looks lovely and hides errors if a square doesn't cut clean.


These lemon squares are simple to make, delicious, and just right in sweetness. Enjoy the treat!🍋


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Snickerdoodle Cake

Photo: Foodnetwork using a whipped egg white frosting and torching it, I simplified the frosting.

Due to the gas shutoff (after the hookah smoker's fire) in our building, I haven't posted recipes on THE SAVVY SHOPPER lately. Have you noticed? I miss baking yet meanwhile, discovered snickerdoodle cookies. After ConEd gives us the green light to return gas to our apartment line, I'll make this cake. As usual, I like to share ... but also can click here myself to remember how to make it (the one and only time, I'm not testing my tweaks beforehand. But, no worries, it's a simple butter cake flavored with cinnamon and brown sugar, therefore I can eyeball the ingredients :) --

Snickerdoodle Cake

Photo: thespuceeats

Ingredients:

1 1/2 sticks unsalted butter (at room temperature)
1/2 cup white sugar 
1/2 cup brown sugar
1 cup buttermilk
2 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs (Add one at a time and beat in-between.)
2 teaspoons cinnamon
1 tablespoon vanilla

Extra butter to grease your cake pans.

Directions:

1) With an electric mixer, cream together the butter and sugars.

2) Add one egg at a time. Incorporate.

3) Next add the buttermilk, flour, baking powder, baking soda and salt.

4) Toss in the rest of the flavorings: cinnamon and vanilla. Mix until uniform about 2 minutes.

Usually I use two pans, than if I desire four layers, I cut each cake layer in half. However, you can use 4 cake pans if you wish.

5) Pour the batter into 2 well greased 9" cake pans. Bake in a preheated 350 degree F oven for 30 minutes, or until done in the center. 

6) After removing from the oven, let the cake cool for about 5 minutes, scraping the sides of each pan with a knife. Wait a beat and while they are still warm, remove from the cake pans. (Too hot, they fall apart, but if no longer warm, they stick to the sides of the pans and fall apart.) After removal, cool completely.

Snickerdoodle Frosting

Ingredients:

1 cup brown sugar
1 cup condensed milk (or rich cream, I never stock it.)
2 teaspoons vanilla (or more!)
2 teaspoons cinnamon (or more!)
5 cups of confectionery sugar (I just grab the box and add powdered sugar until I get a stiff, yet creamy consistency.)

Optional: Add 2 - 3 tablespoons of soft butter (I usually skip the butter in the frosting. The butter will help keep the frosting moist if you plan to eat the cake days later, as well as, add flavor and more calories. (You must take the bad with the good.)

Directions:

Generously, frost all your cake layers. Some people sprinkle the frosted cake with cinnamon sugar, but I don't. I might sprinkle a little cinnamon powder on top to garnish.

++++++++++++++++++++++
Should we turn the recipe into a Single Serving Mug Cake?

Ingredients:

Photo: sugarandspiceglitter

1 1/2 tablespoons butter
1 tablespoon white sugar
1 tablespoon brown sugar
6 tablespoons all purpose flour
1/2 teaspoon baking soda
1 pinch of salt
Skip the egg (unless you use the rest (minus a tablespoon) of it for something else). Substitute 1 tablespoon of applesauce; or mashed banana; or mashed avocado; or even a nut butter.
3 tablespoons buttermilk (If the batter needs a tad more, add it drops at a time)
1/2 teaspoon vanilla (or more!)
1/2 teaspoon cinnamon

Directions:

1) Mix the ingredients (in the order as the above cake directions, beating with a fork in the same mug you will use to bake it in the microwave. Incorporate well.

2) Microwave for one minute. Check it. Microwave for 10 seconds more at a time until done.  

3) Frost the mug cake by making a small portion of the frosting above. Eyeball the amount. Garnish the top with cinnamon. 

Baking is science, but not rocket science. Enjoy!


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My Chocolate Pudding With Oreo Cookies

Photo: Fine Cooking

Chocolate pudding is delicious. Oreo cookies are good too. And, chocolate covered Oreos are divine, likely the nectar of the Gods. What if all three ingredients were out driving late one night and crashed into each other, and you could eat them? Well, a vision becomes an easy dessert:

Chocolate Pudding - homemade is the best!

Ingredients for pudding:

4 cups milk
4 tablespoons dark cocoa, or cacao powder (You can substitute dark chocolate bars, or Baker's chocolate.)
4 tablespoons all-purpose flour (You can substitute cornstarch if you wish)
pinch of salt
1/3 cup sugar (or to taste)
1 teaspoon vanilla extract

Extras - after you make the pudding: 

Oreo cookies
Chocolate chips, or dark chocolate shavings

Directions to make the pudding:

1) Add all ingredients to a saucepan. Everything goes into cold milk and whisk until all the ingredients are dissolved into the milk. My secret to a smooth pudding is make it smooth before you make it hot.

2) Once the ingredients are incorporated, turn on the stove top heat. 

3) Keep whisking until the mixture boils and thickens, which only takes 4 - 5 minutes once simmering begins. Whisk the entire time to keep it smooth!

Pudding is so simple to make, I never buy pudding mix in a box. If you have a box in your cupboard eat it. After using it up, never buy it again. Instead, make pudding from scratch. (For vanilla pudding, bump up the vanilla extract and leave out the cocoa.)

3) After it thickens, pour into pudding cups.

I eat half my pudding warm (because I'm as bad as a child. Pudding is a comfort food. Refrigerate the other half.

Directions continued (after pudding is made):

4) If you have the self control to wait, line a dessert dish with Oreo cookies and alternate with pudding and chocolate shavings.

5) Refrigerate to chill and serve.

Optional Step 6: ↗If you don't mind going one more step for a fancy presentation: Separate 2 eggs (save the eggs for a custard or main dish). Beat the egg whites into a meringue (add a tablespoon of sugar to it). Top off your chocolate pudding; chocolate shavings; and Oreos with meringue, then brown it in the oven (or use a kitchen torch), before chilling in the refrigerator. Garnish the very top with more chocolate shavings or cookie bits, if you like. (Oh my goodness, the wait! The wait! Only for the strong and patient who have not already eaten half the pudding!)

Photo: thecookingchicks

Ok, I won't lie, I only make this layered dessert for dinner guests, but not for just me, myself and I. I make plenty of pudding, or what would my guests eat ... my portion? I think not!😋

Easy-peasy, tasty chocolate pudding!


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A Single Serving Of Homemade Cake

Photo: Lake of Lakes

Although I eat healthy mostly, sometimes I crave a slice of cake. At home, I have adopted the practice of eating whatever I want as long as I'm willing to make it myself. Often an entire cake is too much, enough for a week when all I desire is a slice.

So here is a recipe for a single serving of homemade cake. You can either oven bake the batter in a cup cake wrapper; or just use a sturdy mug and pop it into your microwave:

Vanilla Mug Cake

Ingredients: 

4 tablespoons of all-purpose (or whole wheat)

Photo: cooksvanilla.com

flour (All-purpose flour is lighter, while whole wheat flour is whole grain healthy. You decide.)

1 1/2 teaspoons baking powder
a pinch of salt

1 tablespoon sugar
1 tablespoon butter
1 tablespoon egg (Throw the rest of the egg into another dish. Waste not, want not! The cake will come out without the egg, but will be less rich.)

1/2 teaspoon vanilla extract

4 tablespoons buttermilk

Other flavors:  

You can turn this cake into another flavor by adding the following ingredients to the recipe:

(1) Chocolate cake: 1 tablespoon of dark cocoa and 1/2 teaspoon of instant coffee; 
(2) Lemon cake: 1 teaspoon lemon extract and lemon zest; 
(3) S'mores cake: 1/2 teaspoon of cinnamon, one tablespoon of brown sugar, plus definitely use whole wheat flour (for a graham cracker taste).
(4) Carrot Cake: 1 tablespoon brown sugar, 1/4 teaspoon of cinnamon, 1/8 teaspoon nutmeg, 2 tablespoons of shredded carrot, and toss in a few broken nuts and raisins.

Directions:

Photo: BBC Good Food

1) In a microwave safe mug. I use an oversized mug. Use a fork to stir together all the ingredients, one by one. I like to add the buttermilk last to get the perfect amount of liquid. Add extra tablespoons of buttermilk if needy for a runny, but thick consistency. Mix until incorporated, but don't over mix -- as it toughens the cake batter.

2) Everyone's microwave is different. So the first time microwave for 60 seconds at a time. Repeat until the batter turns into a cake -- feeling firm to the touch on the edges and center.

(Or pour into a cupcake wrapper placed in a cupcake pan and bake at 350 degree in the oven for 10 to 15 minutes until a tester produces a crumb.)

Vanilla Frosting

Ingredients:

Confectionery Sugar

1/2 teaspoon vanilla extract

Drops of milk

Photo: howsweetitis

Optional: A teaspoon of butter (for buttercream. I omit the butter.) 

Other flavors: 

Add --
(1) cocoa for chocolate; 
(2) lemon extract for lemon;
(3) If making a s'mores cake, melt dark chocolate and drops of milk together to make a gonache topping and follow with a toasted marshmallow.
(4) For a carrot mug cake, top with vanilla frosting and/or add 2 tablespoons of cream cheese to the basic vanilla frosting. 

Directions:

Combine the ingredients and mix until creamy. Spread on your single serving cake. Enjoy!

If you keep it simple, making a mug cake from start to finish takes about 10 minutes! Easy to double or triple for 1 or 2 guests and after the meal, you won't have leftovers to eat!

Extra tip: On a lazy day, you can eliminate the extra step of making frosting by topping your mug cake with ice cream.


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A Pretty Rainbow Almond Cake

Photo: alwaysorderdessert - I'm using this image so you can see the raspberry preserves dripping between the layers of cake. Skip to the bottom for an easy-breezy way to make ganache.

When I see this cake the lyrics of "My Fair Lady" come to mind:"I feel pretty, Oh so pretty! ... I feel pretty ... and witty and bright!" Indeed. Moreover, as my long time readers know, I like the addition of nuts in a pastry to add extra oomph! Nuts are a tasty balance to the sweetness of sugar, adding a bit of protein too. 

Almond paste gives a rainbow cake a sweet nutty flavor. Although you can buy almond paste in a tin, homemade is cheaper, so let's begin with a how to recipe. Almond paste and Marzipan are similar. Here's the difference: Marzipan is equal parts almonds and confectionery sugar with a touch of corn syrup, It is often rolled out and used as fondant for cakes or shaped into candy. On the other hand, almond paste is 2 parts almonds to 1 part sugar. Almond paste can be stored in a tightly sealed (cover the top with a plastic wrap and a layer of foil) steel can in the refrigerator for about one month. Freeze it for up to 3 months.

Almond Paste

Ingredients:

Photo: Mandelin

1 1/2 cups almonds
Up to 1 1/2 cups powdered sugar (For a dry consistency; eyeball it.)
1 egg white
1 1/2 teaspoons almond extract

Directions:

Toss the almonds in a food processor, pulse, follow with the rest of the ingredients. Pulse until smooth.

Now let's make our oh so pretty cake!

Rainbow Almond Cake

2 sticks butter at room temperature (1 cup)
3/4 cup sugar
3 large eggs
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 teaspoons lemon juice
1 teaspoon almond extract
12 ounces almond paste (1 1/2 cups)
3 different - 1/2 teaspoon each of food coloring (red, green, yellow are traditional -- but you can use 3 different colors of your choice).
About 1/2 cup of raspberry preserves to spread in between the cake layers

3 cake pans -- line each with parchment paper if you wish. I usually simply oil and flour the pans. 

Directions:

1) In a mixing bowl, using an electric mixer, cream together the butter and sugar.

Photo: Amazon

2) Next add the eggs, one at a time, mixing in between.

3) Add the dry ingredients: all purpose flour, baking powder and baking soda.

4) Follow by the wet: buttermilk, lemon juice and almond extract.

5) Finally, add the almond paste. Mix until uniform and smooth.

6) After the batter is made, divide and pour it into 3 separate bowls. Add the 3 different food colorings, one to each bowl of batter.

7) Poor the batter with 3 different colors into 3 separate oiled and floured cake pans (or lined with parchment paper).

8) Bake at 350 degrees F for 25 minutes, or until the centers are done.

9) Now the fun part: Stack the 3 colored layers of cake. Spread the raspberry jam in between each layer.

Chocolate Ganache Topping

Traditionally, a rainbow almond cake is toped with chocolate ganache. I never buy heavy cream and like to keep baking simple, therefore I use what I usually have in my cupboard, canned condensed milk (But if you have neither at home, feel free to buy heavy cream):

Ingredients:

Photo: myrecipes

15 ounce can condensed milk
12 ounces semisweet chocolate chips

Directions:

1) Heat your milk (or heavy cream if you buy it) in a saucepan on the stove top. Bring to a boil.

2) Turn off the heat and add the chocolate chips. Melt and stir. This should be all you need to do, but if not thick enough, you can turn the heat back on and whisk for a few minutes.

3) Pour over the cake and spread down the sides.

Makes a lovely birthday or anytime cake. Enjoy with a cup of coffee or milk!🎉🎈🎁


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Buttermilk Layer Cake: Vanilla Or Chocolate Frosting

Photo: The New York Times

Buttermilk layer cakes are what generations of Southern women made for Sunday dinner. They are cakes suitable for birthdays and summer cookouts. After looking at recipes from the New York Times and the Joy of Cooking, which were identical, I came up with a recipe too. Think fluffy, vanilla cake that can be left simple; or easily enhanced with favorite ingredients like nuts, coconut or chocolate.  

I like to add a half cup of finely ground nuts to my batter:

Butter Milk Layer Cake (with nuts)

Ingredients:

1 1/2 cups butter (= 1 1/2 sticks)
1 1/3 cups sugar
3 eggs
2 teaspoons vanilla
2 1/3 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk

Debbie's version: 1/2 cup of finely ground walnuts or pecans

Directions:

1) Using a mixer, cream together the butter and sugar.

2) Add the eggs and vanilla.

3) Add the dry ingredients followed by the buttermilk.

4) Toss in the ground nuts for oomph.

5) Pour into 2 greased 9 inch baking pans and bake in a preheated 350 degree F oven for 25 - 30 minutes, or until the center produces a crumb.

6) Remove from the oven. Let sit for 10 minutes, then scrape and remove from the pans to cool completely.


Decide on a frosting: Vanilla; Chocolate; Coffee; or something else. (Sometimes a plain, white, vanilla cake hits the spot!)

Butter Cream Frosting (Vanilla flavor):

Photo: Wacky Wonderful

Ingredients:

1 cup condensed milk
2 cups powder sugar, plus more. (Add from the box until you get a thick, but spreadable frosting constituency.)
1/2 stick of butter
2 teaspoons vanilla extract

For Chocolate Frosting: Melt 6 ounces of unsweetened chocolate. I often melt a large dark chocolate bar (or 6 ounces of semi-sweet chocolate chips) that I have in my cupboard. (Cocoa powder works also.)  

For a mocha flavor, add a teaspoon of instant coffee.

Directions:

1) In a mixing bowl, add the ingredients and with an electric mixer and beat until creamy.

2) Frost the middle, sides and top. You can put the cake in the refrigerator, then frost it a 2nd time just like professional bakers, if you like.

Top the frosting with additional chocolate shavings, coconut flakes or ground nuts if you wish. Bon appétite!


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