I am a sucker for a lemon + blueberry combo, as we well know by the multitude of recipes I have using those two ingredients. This recipe is perfect for weekly breakfast meal prep, using one large bowl to mix up the ingredients. These also do well in the freezer for up to about 3 months.
Ingredients
2 Cups Protein Pancake mix
1 Cup blueberries
1 Lemon, zested and juiced
2 Cups milk
2 Eggs
1/4 Cup Honey
1 TBSP Vanilla
Let’s Get Baking
Preheat the oven to 400F.
In a large bowl combine the pancake mix + milk + eggs + honey + vanilla and stir until combined. Add in the lemon zest + lemon juice + blueberries and gently stir until mixed in.
Line a muffin pan with paper and pour the mixture into individual cups.
Bake for 25 minutes, remove from heat and allow to cool.
Store in an air-tight container in the fridge if they are going to be immediately eaten, or freeze up to 3 months.
I have been on a sourdough kick recently, I love how versatile it is! You can make pastries, savory snacks, and the best bread ever. I love making the big loaves, but I wanted to try something easier to cut and use for my morning avocado toast. I found this recipe from Stay at Home Sarah and she truly is right on with how easy this sandwich bread is! This recipe makes two loaves which you can easily wrap up and freeze until you’re ready to use!
Ingredients
1/2 Cup Softened Butter
2 1/2 Cups Warm Water
1 1/2 Cups Active Sourdough Starter
2 TBSP Honey
1 TBSP Salt
8 Cups Bread Flour
Let’s Get Baking
Using your stand mixer bowl, add in softened butter + warm water + active sourdough starter + honey + salt + half of the flour. Mix with paddle attachment until all the ingredients are combined. Switch to the dough hook and slowly add in the rest of the flour. Knead on low for about 7-8 minutes or until the dough is smooth and glossy.
Place the dough into a buttered bowl and cover with plastic wrap or a damp towel. Leave at room temp to proof for 10-12 hours. The dough will be ready when it’s doubled in size.
After your first proof, lightly coat your loaf pans with oil or butter. Divide the dough in half. Working one at a time, roll the dough into a large rectangle. Stretch the sides and press gently on the dough to release any bubbles. using the short sides, fold the dough into thirds. Starting at the short end, roll the dough up into a log, tuck the ends in underneath. Repeat with the other piece of dough. Place into the prepared pans seam side down. Cover with a damp towel and let proof again. This can take up to about 3-6 hours, or until the dough is about 1in from the pan rim. I completed this second proof in the fridge, but you can also leave it out.
To bake, preheat the oven to 375F and bake for about 40 min. Allow to cool on a wire wrack and let rest 1 hour before slicing.
This makes the best bread that can be used with any toppings imaginable! I have been loving it with avocado + chili oil + a runny egg for my breakfast
Chocolate and orange is such an underrated combo. We always reach for the strawberries or the Oreos to pair with chocolate, but what about the oranges!?! With all this lovely orange citrus, Love Eat Sleep Food helped me with my ode to chocolate and orange with these baked donuts. They are such a yummy treat and you don’t need to stress with all the frying.
Ingredients
Chocolate Cake
1 Cup + 2 TBSP All Purpose Flour
5 TBSP Cocoa Powder
3/4 TSP Baking Powder
1/4 TSP Baking Soda
1/4 TSP Salt
43g Butter
1/3 Milk Chocolate Chips
1 TSP Coffee
1 Egg
3/4 Buttermilk
1 TSP Vanilla
3 TBSP Orange Juice
1 TSP Orange extract
Zest of 1 Orange
Icing
4 oz Chopped Dark Chocolate
1/2 Cup Heavy Cream
1 TBSP Orange Juice
1 TBSP Butter
Orange slices for decoration
Let’s Get Baking
Preheat the oven to 350F
In a small saucepan heat the butter until melted. While waiting to melt, combine the flour + baking powder + baking soda + cocoa powder + salt in a medium bowl.
Add the chocolate chips to the saucepan, as well as coffee + orange juice + vanilla + milk, mix to combine. Let cool briefly until adding brown sugar + orange zest + egg. Stir to combine.
Add the wet ingredients to the dry and fold, don’t over mix. Pour the ingredients into a zip log bag and make a small incision. Pipe into a donut pan until it’s 2/3 full.
Bake for 13-15 minutes.
While baking make the icing!
Place the chopped chocolate to a heatproof bowl. In a seperate saucepan, add the heavy cream and bring to a simmer. Add in the chocolate + orange juice, stir to combine. After letting sit for 5 minutes, add in the butter and stir until smooth.
Wait for the donuts to cool before dipping in the ganache.
In December my mom went on a Christmas market cruise all throughout France and parts of Europe. In addition to cute and quirky Christmas ornaments, she also brought me this BEAUTIFUL bundt cake mold. The story goes that Marie Antoinette ran into one of these shops because of the rain and used the bundt cake pan as a hat to shield her hair! How true that is, we can speculate but I think it’s such a cute story & you can definitely tell why she chose that shop!
To break in the mold, I wanted to showcase the lovely winter citrus that we have! I followed Tutti-Dolci’s guide for the cake, the only thing I changed was making an orange frosting to drizzle over top. Take note from me and fill your pan only about 3/4 the way full, I went a little overboard and I had some spillage. It’s all good though, it was a delicious mistake!
Ingredients
2 1/2 Cups Flour
3/4 TSP Baking Powder
1/4 TSP Baking Soda
1/2 TSP Salt
1 1/2 Cups Sugar
3 TBSP Fresh Citrus Zest, I used oranges but you could use oranges, lemons, grapefruits
10 TBSP Unsalted butter, room temp
2 Eggs, room temp
1 Cup Champagne/Prosecco
1/4 Cup Citrus juice, again your choice
1 TSP Vanilla Extract
Frosting
5 TBSP Orange Juice [use whatever citrus you’re using]
5 TBSP Powdered Sugar
Let’s Get Baking
Preheat your oven to 350F and butter or spray your bundt pan
Combine the flour + baking powder + baking soda + salt in a medium bowl
In a food processor, pulse together sugar + citrus zest and place in a large mixing bowl with butter. Mix together until pale and fluffy. Reduce the speed to slow and add in the eggs one at a time.
Slowly add in the flour until almost incorporated. Add in the champagne + citrus juice + vanilla and mix until combined.
Spoon the batter into the bundt pan and tap the pan sharply to reduce trapped air bubbles.
Bake for 40-44 minutes or until a tester comes back clean. This part absolutely depends on your pan and your oven, since my pan was ceramic, it took closer to 65 minutes.
While baking, combine the frosting ingredients, adding more if needed, and mix well. After allowing the cake to cool, drizzle the cake with frosting and enjoy!
I have come to the realization that I do not use my sourdough starter enough! I use it primarily to make bread and failed tremendously once while making donuts. But one failure shouldn’t stop me from branching out! I wanted something relatively easy to whip up for a late breakfast treat so I decided on scones. I found this recipe from Savor the Best which incorporates two of my fav flavors, lemon and blueberry. I highly recommend making these if you’re like me and want to branch out with your sourdough starter.
Ingredients
2 1/4 Cups All Purpose Flour, 270g
1/2 Granulated Sugar, 100g
2 1/2 TSP Baking Powder
1/4 TSP Baking Soda
1/2 TSP Salt
Zest of 1 Lemon
1/2 Cup Cold Butter, 1 stick, grated [I recommend putting in the freezer for 15 min before you need it]
1/2 Cup Sourdough Discard, 120g
3 TBSP Cream or Buttermilk
1 Egg
1 TSP Vanilla Extract
1 1/4 Cup Blueberries, fresh or frozen
Let’s Get Baking
To make your dough, combine the flour + sugar + baking powder + baking soda + salt + lemon zest in a large mixing bowl.
Add the grated butter to the bowl and use your fingers to blend the butter into the flour until it looks like coarse sand.
Add the cream + sourdough discard + egg + vanilla to the flour mixture. Mix until the flour is moistened, it should look a bit dry and crumbly. Fold the blueberries into the dough using your hands.
Transfer the dough to a lightly floured counter and use your hands to push it into two 6-inch round disks. Use a knife to cut each disk into 8 wedges.
Move to a baking sheet lined with parchment paper and place in the freezer for 20-30 minutes.
Preheat the oven to 400F. Brush the scones with cream and sprinkle the tops with sugar. Bake for 20-25 minutes or until golden brown.
Transfer the scones to cool, though it is so difficult to wait!
Not sure why exactly these brownies are called ‘slutty’, I don’t think they should be chastised for being absolutely delicious. After deciding to leave my job in community mental health and move into private practice I wanted to leave my co-workers with one final treat for them to remember me by. I figured these brownies would be the way to do it! You can get all fancy with this if you want and make your own chocolate chip cookie dough but if you want to save some work for yourself, you can buy the premade stuff! I ask you to make these brownies & take the power back!!!
Ingredients
1 package Pillsbury Chocolate Chip cookie dough [ or make your own]
1 package of Oreo Cookies, I went for double stuffed but do what you want.
1 box Brownie Mix, of your choosing + the necessary ingredients [eggs + oil]
Let’s Get Baking
Lightly grease a 9×9 pan with butter.
Prehear your oven to 350F
Make your brownie batter according to the package instructions.
Place your cooking dough into the pan and press until it covers the bottom. Then place a singler layer of oreos on top of the cookie dough.
Pour over the brownie batter over the oreo + cookie layers. Spread with a spatula to make an even layer.
Bake for 45-60 minutes. Test with a knife to see if it’s done.
Allow it to cool before cutting into it, it’s hard to resist I know!
I’m new to this rhubarb game, but from what I know of it, rhubarb can be tart, which is right up my alley. My mom and I were invited up to Maine to celebrate her friend’s husband’s birthday. I was digging through my cookbooks to figure out something good to bake and BAM, I come across this recipe from our girl Claire. As we know I love a recipe that features seasonal produce and so when I saw a rhubarb cake I was in! It is absolutely delicious, sweet and tart, and incredibly moist. Claire notes to bake this cake longer than you think & I totally agree, I would have baked mine an additional 10 minutes. For the life of me I could not find Demerara sugar that she calls for so I just used regular sugar.
Ingredients
You will need an 4 1/2 x 8 1/2 in loaf pan
1 LB (454g) Rhubarb Stalks
1/2 TSP Baking Soda
Butter & Demerara Sugar for the pan
1 3/4 (228g) Cups All Purpose Flour
2 1/2 TSP Baking Powder
3/4 TSP Salt
1 1/4 Cup Granulated Sugar
1 Stick Unsalted Butter, melted and cooled
2 Large Eggs
1 1/2 TSP Orange, finely grated
1/3 Cup Plain Whole-Milk Greek Yogurt
1 TSP Vanilla Extract
Demerara Sugar for sprinkling on top [I used regular sugar]
Let’s Get Baking
Preheat the oven to 350F and coat the pan with butter. Line with parchment paper and sprinkle sugar on the bottom.
Choose the thinnest rhubarb stalks, or trim accordingly, making about 4-5 pieces that are about 8 1/2 in in length. Set these pieces aside.
Chop up the remaining rhubarb into 1/2 in pieces. Transfer 227g into a small sauce pan and set aside the remaining 113g to fold into the batter later.
Add 1 TBSP water to the saucepan and cook the chopped rhubarb over MED heat, stirring often and mashing with the back of a wooden spoon, until the pieces have broken down. Claire notes the mixture should begin to resemble applesauce, which will take about 5-7 minutes. Remove from heat and set aside to cool. Once the mixture is cooled, stir in the baking soda, it will bubble and turn a grayish color which is normal! Set mixture aside.
In a medium bowl, whisk the flour + baking powder + salt, set aside.
In a large mixing bowl, whisk together the granulated sugar + melted butter + eggs + orange zest. Whisk in the yogurt, vanilla, and rhubarb mush until smooth. Scrape the bowl as needed until all the dry ingredients disappear. Switch to a flexible spatula and fold in the remaining 113g of chopped rhubarb into the batter.
Scrape the batter into the prepared pan and smooth the top. Place the reserved rhubarb stalks over the top of the batter in parallel lines. Sprinkle with Demerara sugar [ or regular sugar] and bake for 60 minutes. Reduce the temp tp 325F and cook for an additional 30-40 minutes or until the cake tester comes out clean. Tent the top with foil if it starts to get too brown.
Let cool for 20 minutes in the pan before removing it from the pan and letting it cool completely.
If you’re a rhubarb person, trust me you’ll love this!
One of my favorite co-workers turned back to work from being on maternity leave, so I wanted to do something special to welcome her back. I decided on cupcakes as they are easy to share! This recipe comes from Baked By Rachel, Rachel’s cupcakes feature a lemon curd that I decided to leave out, but follow along with her recipe if you’d like to add. I added a little extra lemon juice & zest as I like my cake really punchy. I also ran out of powdered sugar when making the frosting, so it wasn’t my best, but we are all works in progress.
Ingredients
Blueberry Puree
1 1/2 Cup Blueberries,
Zest of 1 Lemon
2 TBSP Lemon Juice
1/4 Cup Sugar
Lemon Cake
1/4 Cup Unsalted Butter, softened
1/2 Cup Sugar
2 Eggs
2 TBSP + 2 TSP Lemon Juice
Zest of 1 Lemon
1/2 TSP Salt
1/2 TSP Baking Soda
1 1/4 TSP Baking Powder
1 1/4 Cup Flour
1/2 Cup Sour Cream
Frosting
1 Cup Unsalted Butter, softened
3 Cups Powdered Sugar
3 TBSP Blueberry Puree
Let’s Get Baking
To make the blueberry puree: combine blueberries + lemon zest + lemon juice + sugar in a small saucepan. Cook over MED heat, stirring occasionally. As the blueberries begin to soften, mash them and continue cooking until the sauce thickens. Once thickened, press the mixture through a mesh strainer into a clean bowl and allow to cool.
Preheat your oven to 350F and prepare your cupcake cups.
In a large bowl, cream together the butter + sugar until light and fluffy. Mix in the eggs + lemon juice + lemon zest, scraping the bowl as needed. Add in salt + baking soda + baking powder. Alternate the additions of flour & sour cream, mixing until combined.
Divide the batter into prepared cups and bake for 16-18 minutes. Allow cupcakes to cool before frosting.
To make the frosting: beat the butter, adding in 1 cup of powdered sugar at a time. Drizzle in 1 TBSP of blueberry puree at a time. Mix until fully combined & no streaks remain. Transfer to a piping bag and decorate as you desire.
I grew up having a contest with my brother to see who could eat the most Sour War Heads in one sitting. The roof of my mouth was always destroyed and it was worth it every time. It is safe to say that I love all things sour and anything that highlights citrus flavors. I found this recipe from our girl Claire Saffitz in her Dessert Person cookbook and I was intrigued; not many desserts highlight limes, so I had to give it a try. These bars are so refreshing & also TART, these are the perfect dessert for a person like me who loves a good lip pucker, if you are like me, I HIGHLY recommend them. You need an 8×8-inch pan for this recipe.
Ingredients
Shortbread Crust
Butter for the pan
2 TBSP finely grated Lime Zest, takes about 3 limes
1/4 Cup Granulated Sugar
1 Cup All Purpose Flour
2 TBSP Finely Chopped Fresh Mint
1/4 TSP Baking Powder
1 Stick Unsalted Butter, cut into 1/2-in pieces, chilled
Salt
Lime Curd Filling
3/4 Cup Fresh Lime Juice, about 7 limes
1/4 Cup Fresh Lemon Juice, about 1 Large Lemon
1 TSP Cornstarch
1 Cup Sugar, divided into 1/2 cups
5 Large Egg Yolks
1 Large Egg
6 TBSP Unsalted Butter, cut into tablespoons, chilled
Salt
Powdered Sugar & Lime Zest for serving
Let’s Get Baking
Place the oven rack in the center of the oven and preheat the oven to 350F. Line the baking pan with two sheets of foil, crossing one over the other. Butter the bottom of the sides of the foil and set the pan aside.
Onto the shortbread crust: In a medium bowl, use your fingertips to massage the lime zest into the granulated sugar until fragrant oils are released and the mixture looks like wet sand. Add in the flour + chopped mint + baking powder + salt and toss to combine. Add in the pieces of chilled butter and toss to coat in the flour mixture. Use your fingers to smash the butter completely into the flour mixture, working until you have lots of moist crumbs that hold together easily when squeezed.
Transfer the shortbread dough onto the prepared pan and scatter the crumbs easily across the bottom. Use your hands to flatten the crumbs into an even layer across the bottom. Bake the shortbread until lightly golden across the surface, about 25-30 minutes. Remove the pan from the oven. Reduce the oven temp to 300F. Let the crust cool while making the filling.
To make the lime curd filling: In a small saucepan, combine lime juice + lemon juice + cornstarch + salt and 1/2 cup of the granulated sugar and cook over MED heat, whisking occasionally to dissolve the sugar. When the mixture comes to a boil, whisk constantly until it thickens slightly from the cornstarch, about 1 minute. Remove the saucepan from the heat.
In a medium bowl, vigorously whisk the egg yolks + whole egg + remaining 1/2 cup until the mixture is smooth, thick, and has paled in color a couple shades, about 1 minute. Whisking constantly, slowly drizzle the hot citrus mixture into the eggs a TBSP at a time to slowly raise the temperature, until you’ve added about half the citrus mixture to the eggs.
Whisk the egg mixture back into the saucepan, then set back over MED-LOW heat and cook, whisking constantly, until the curd turns opaque is thick enough to coat the back of a spoon, and barely holds the marks of the whisk, about 3-5 minutes. Remove the curd from the heat and whisk in the butter a piece at a time, waiting until each piece melts before adding the next until the mixture is smooth.
Pour the hot curd over the crust and shake the pan gently so it settles in an even layer. Bake the bars until the sides have puffed & the center is set but still a bit wobbly when you shake it, about 30-35 minutes. Remove from the oven & let the bars cool completely in the pan.
Transfer the cooled pan to the fridge and chill until the bottom of the pan is cold to the touch, about 1 hour. Remove the foil & cut it into about 16 squares. Dust with powdered sugar and top with more lime zest before serving.
I made it to 27, phew! Looks good from here. For my birthday I am soaking in the relaxation, but also the excitement of getting my own KitchenAid! I was so excited when my mom shared she would be getting me my own for my birthday. To celebrate my amazing gift, I broke in my mixer with this delicious & moist Blueberry Lemon Loaf by Glorious Treats. This bread is the perfect transition into spring baking, it’s tangy, it’s sweet, and I could eat it all day!
Ingredients
1 1/2 Cups All Purpose Flour
1 TSP Baking Powder
1 TSP Salt
1/3 Cup Unsalted Butter, melted
1 Cup Sugar
2 Eggs
1/2 TSP Vanilla Extract
2 TSP Grated Lemon Zest
2 TSBP Lemon Juice
1/2 Cup Milk
1 Cup Blueberries, I like using fresh but you can always use frozen
1 TBSP All Purpose Flour
Glaze:
2 TSBP Butter, melted
1/2 Cup Powdered Sugar
2 TSBP Lemon Juice
1/2 TSP Vanilla Extract
Let’s Get Baking
Preheat the oven to 350F and line a loaf pan with parchment paper, or grease lightly
In a medium bowl, sift together the flour + baking powder + salt and set aside.
In the mixing bowl, whisk together the melted butter + eggs + sugar + vanilla + lemon zest + lemon juice. Whisk until creamy.
With the mixer on slow, add in the flour mixture and milk, alternating until they are both incorporated.
Rinse the blueberries and toss with the 1 TBSP of flour, this will ensure that the blueberries don’t sink to the bottom of the batter while baking. Add to the batter and gently incorporate by hand.
Pour the batter into the prepared pan and place it on the top rack. Bake for about 55-65 minutes, I only needed 58 minutes. Check doneness by inserting a toothpick until it comes out clean. Allow the load to cool for about 30 minutes.
Combine all the ingredients in the glaze and pour over the loaf after it has cooled. Let the glaze set for a few minutes before serving.
I hope you enjoy this DELICIOUS transition into spring!
Hangry Hannah 