[ Content | Sidebar ]

Consumer Cafe: Blueberry Muffin Bundt Cake

June 6th, 2016

I found this yummy recipe at A Spicy Perspective, and wanted to 1) immediately make it; and 2) share it with you! You can find step-by-step instructions, and more pictures on the link above.

I think this would be great for a brunch, shower, or to bring to someone who is ill or recuperating from surgery. It has blueberries so it’s healthy. Right?

 

Blueberry Muffin Bundt Cake

For the Blueberry Cake:

  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 3 large eggs
  • 1 Tb. vanilla extract
  • 2 3/4 cups all purpose Gold Medal Flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/4 cup buttermilk
  • Zest of 2 lemons
  • 1 lb. fresh blueberries

For the Buttermilk Glaze:

  • 3 Tb. buttermilk
  • 1 cup powdered sugar

For the Oat Crumble Topping:

  • 2 Tb. butter
  • 2 Tb. brown sugar
  • 3 Tb. flour
  • 2 Tb. oats
  • 2 Tb. sliced almonds
  1. For the blueberry cake: Preheat the oven to 325 degrees F. Spray a bundt pan with non-stick cooking spray and sprinkle lightly with flour. In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy. Then beat in the eggs and vanilla. Mix the flour, baking powder, baking soda, and salt in a separate bowl. Turn the mixer on low and slowly add the flour and buttermilk, alternating each, until all incorporated. Finally beat in the lemon zest before turning the mixer off. Use a spoon the stir in half the blueberries.
  2. Pour the batter into the prepared bundt pan and sprinkle the remaining blueberries over the top. Bake for 60-80 minutes, until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to cool for at least 20 minutes before flipping out onto a cooling rack. DO NOT try flipping the cake any earlier than 20 minutes, or the cake will stick. Promise!
  3. Once the cake is cooling on the rack, mix the oat crumble. Add all the ingredients to a small bowl and pinch with your fingers to blend the ingredients and break into small pieces. Sprinkle the mixture over a baking sheet and bake in the heated oven for 5-10 minutes. Cool on the baking sheet before proceeding.
  4. For the glaze, whisk the buttermilk and powdered sugar in a small bowl. Drizzle the glaze over the cake and immediately sprinkle the oat crumble over the top of the cake before the glaze dries.

Filed in Recipes/Food
- 1 Comments

Memorial Day

May 30th, 2016

Sleep, comrades, sleep and rest

On this Field of the Grounded Arms,

Where foes no more molest,

Nor sentry’s shot alarms!

 

Ye have slept on the ground before,

And started to your feet

At the cannon’s sudden roar,

Or the drum’s redoubling beat.

 

But in this camp of Death

No sound your slumber breaks;

Here is no fevered breath,

No wound that bleeds and aches.

 

All is repose and peace,

Untrampled lies the sod;

The shouts of battle cease,

It is the Truce of God!

 

Rest, comrades, rest and sleep!

The thoughts of men shall be

As sentinels to keep

Your rest from danger free.

 

Your silent tents of green

We deck with fragrant flowers

Yours has the suffering been,

The memory shall be ours.

                              — Henry Wadsworth Longfellow

Filed in Holidays
- 0 Comments

Glam Alert: DIY Body Scrub

May 29th, 2016

 

photo

A friend of mine gave me this FABULOUS Lavender Body Scrub she made herself. Wasn’t that sweet? I’m telling you, this should be your go-to gift for your friends, hostess gift, etc. As soon as I use up the jar she gave me I guarantee I will be making it again!

Years ago my favorite body scrub was by Origins. It was a lavender-scented scrub and I adored it. I used to always ask my husband for it for Christmas or my birthday, because it was around $30 for about eight ounces. Then, as it always happens with stuff you love, they discontinued it.

So you can imagine how GLEEFUL I was when I first opened this little magical jar of wonder and used it. It smells exactly like the Origins scrub, except it is a little thicker, which means all you need is a little to do the job. The smell is out of this world, and my skin thanked me for the treatment! Now, nothing against my precious friend, but I imagine if you broke down the cost of this scrub, I would venture to say it was only a few dollars. And seriously? It makes me happier than the store bought one, because she made it herself. Just for me!

Here is her recipe. I’m sure if you would prefer a more citrus scent, you just substitute the oil. As a bonus, she even gave me her recipe for DIY Lotion.

I just mix enough sugar to fill the jar. Add coconut oil in liquid form until I get the consistency I want. Then add 6-10 drops each lavender and frankincense. Then I put into the jar and top with a little grapeseed oil.

I just started making some lotion you might like too. Get a cup of coconut oil in solid state and whip in stand mixer for about 5 minutes. Then add 6-10 drops each lavender and frankincense, mix well and put in glass jar. 

I’m sure if you searched, you could probably find a printable label out there on the world wide web, if you wanted to make a cute label to add to it.

Perfect gift. Love, Love, Love it and love DIY formulas! I’m turning into a real chemist here!

In case you missed my previous DIY beauty posts, check out DIY Lash Growth Serum, DIY Vitamin C Serum, and DIY Lip Scrub.

Send me your DIY beauty recipes. If I keep this up, my husband says he’s going to buy me a lab coat for Christmas!

Filed in Gift Ideas,Health and Beauty
- 0 Comments

Consumer Cafe: Wave Your Flag Cake

May 23rd, 2016

Here’s the perfect dessert for your Memorial Day get-together from Kraft Foods.

Wave Your Flag Cake

  • 4 cups  fresh strawberries, divided
  • 1-½ cups  boiling water
  • 2 pkg.  (3 oz. each) Jell-O Gelatin, any red flavor
  • Ice cubes
  • 1 cup   cold water
  • 1 pkg.  (12 oz.) prepared pound cake, cut into 10 slices
  • 1-⅓ cups  blueberries, divided
  • 1 tub   (8 oz.) Cool Whip Whipped Topping, thawed

SLICE 1 cup strawberries; cut remaining strawberries in half.

ADD boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is melted. Refrigerate 5 min. or until slightly thickened. Meanwhile, cover bottom of 13×9-inch dish with cake slices.

ADD sliced strawberries and 1 cup blueberries to thickened gelatin; stir gently. Spoon over cake. Refrigerate 4 hours or until firm.

SPREAD Cool Whip over dessert. Top with fruit to resemble the flag, using strawberries for the stripes and remaining blueberries for the stars.

VARIATION
Prepare as directed with fat-free pound cake and Cool Whip Lite Whipped Topping.
SUBSTITUTE
Prepare using Jell-O Berry Blue Flavor Gelatin.
WAVE YOUR FLAG “CHEESECAKE”
Prepare as directed, mixing the Cool Whip with 2 pkg. (8 oz. each) softened Philadelphia Cream Cheese and 1/4 cup sugar before spreading over dessert.

Filed in Holidays,Recipes/Food
- 0 Comments