I also folded in a little over a half of
a cup of blueberries into the batter, which turned into delicious, fluffy blueberry stacks.
Fold all but 1/2
cup of the blueberries into the batter.
Not exact matches
Assembly 1
cup blueberries (optional) 1
cup raisins (optional) 1 - 2 oz
of dark chocolate (optional)-- ground
into small pieces, plus more for garnish
Place each
cup into a muffin tin and fill with about 1 tbsp
of the cheesecake filling and top with 1 tsp Lemon
Blueberry spread.
I am going to make the cake again and use 1 - 2
cups of blueberries and just fold them
into the batter, it should come out fine.
Whiskey lovers can start their day with Kentucky Bourbon Pancakes (which, when combined with
Blueberry Kentucky Bourbon Syrup, call for a formidable 2
cups of bourbon); lunch on a Wilted Spinach Salad with a sweet and sour orange dressing (generously spiked with a half
cup of bourbon); tuck
into Chicken with Mustard Honey Kentucky Bourbon Sauce and Kentucky Bourbon Acorn Squash for dinner; and end the day with a slice
of fruitcake - like Kentucky Bourbon Cake.
Red, White and Blue Sangria Ingredients: Strawberries, sliced
Blueberries Pineapple, cut
into star shapes 2 bottles
of dry white wine 1
cup triple sec 1/2
cup berry flavored vodka 1/2...
Ingredients 1/2
cup blueberries 2 kiwis, peeled and cut
into 1/2 inch dice 1 Asian pear, seeded and cut
into 1/2 inch pieces 1 crisp apple, peeled, seeded, and cut
into 1/2 inch pieces 1 orange, peeled with sections cut out 1 2 - inch piece
of orange peel * 1/2
cup mint, chopped 1/4
cup sugar Cookies, homemade or purchased
A full 2
cups of blueberries are then sprinkled on top to be baked
into a
blueberry lemon oatmeal bite
of perfection.
To make this oat bran
blueberry muffin recipe
into apricot oat muffins, omit the
blueberries and add 1
cup of chopped dried apricots.
The 1 1/2 Tablespoons
of lemon juice are is for the
blueberry sauce and the 1/2
cup lemon juice goes
into the pancake batter.
Here's how to make a green smoothie
of your own: 2
cups almond milk (soy or rice work well too) 1 frozen banana (remove the peel, cut
into 1 - inch slices, and freeze in a plastic bag overnight) 1
cup of frozen berries (strawberries,
blueberries, raspberries, and / or blackberries, etc) 1 Tbs flax seeds 1 scoop rice protein powder (soy or hemp work well) Greens: spinach has the mildest flavor and for a beginner, I would recommend starting with 1/2
cup.
Modifications were: - used traditional oats because I didn't have quick cook, just gave them a quick zap in the Nutribullet and kept 1/4
cup unground for texture - omitted hemp seeds because I don't have those - unsweetened applesauce instead
of bananas (love bananas but wanted my
blueberries to have center stage)- I'm not vegan so I used 2 medium eggs - replaced 1 tbsp peanut butter with mayo (love peanut butter but not necessarily mixed with other flavors)- threw in maybe 1/2 tsp chia seeds just for grins Baking time was right around 35 minutes in a 8 × 8 Pyrex baking dish and I left them to cool all day and cut them
into 9 bars this evening.
1) Pre-heat oven to 350 deg Fahrenheit (175 deg Cel) and line a metal baking pan or cast - iron pan 2) Blend the cashew nuts in a food processor or a blender until it becomes like fine sand (if necessary, pass the blended cashews through a sieve — and re-process the parts that are not fine enough to pass through the sieve) 3) In a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together until combined 4) In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients
into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1
cup of fresh
blueberries until evenly distributed 7) Pour the batter
into the baking pan or cast iron pan, and evenly distribute the rest
of the
blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing
into 8 portions.
Basic Ingredients: 2
cups chopped kale or greens
of your choice (you can remove the thick stems if desired) 2.5
cups nondairy milk 1
cup water 2 medjool dates, pitted 1
cup frozen bananas (remove the peel, cut
into 1 - inch slices, and freeze in a plastic bag overnight) 1
cup unsweetened frozen fruit (mango, strawberries, blackberries,
blueberries, cherries, your pick!)
Place about 1/2
cup (75 grams)
of the
blueberries into each ramekin, and then sprinkle each with about 1/3
cup (35 grams)
of the streusel topping.
Ingredients: 2
cups nondairy milk 1 frozen banana (remove the peel, cut
into 1 - inch slices, and freeze in a plastic bag overnight) 1
cup of frozen berries (strawberries,
blueberries, raspberries, and / or blackberries, etc) 1 scoop rice protein powder (soy or hemp work well) Greens: spinach has the mildest flavor and for a beginner, I would recommend starting with 1/2
cup.
I reserved one tablespoon
of the mixed dry ingredients, and just before baking the muffins, I tossed the reserved dry mix with about 1/2
cup frozen
blueberries and folded them very gently
into the batter.
Botton line, if you're OK with a smaller capacity, and understand you can't blend 2
cups of frozen
blueberries into a liquid, you'll be impressed with this blender.
Take the pan off the heat and, in a small
cup, mix the cornstarch with the 1 and 1/2 teaspoons
of cold water and stir this paste
into the pan
of blueberries, making sure you scrape every last bit out.
3
cups + 1 tablespoon all - purpose flour plus more for dusting 1/4
cup granulated sugar 1/4 teaspoon salt 3 teaspoons baking powder 6 ounces (1-1/2 sticks) unsalted butter, chilled, cut
into cubes 1 egg 3/4
cup milk plus more for brushing scones 1/2 teaspoon vanilla extract Zest
of 1 lemon 1
cup fresh or frozen
blueberries Sanding sugar, optional
Transfer to a bowl and mix the remaining 1/2
cup of whole
blueberries into the puree.
Pour 1/4
cup (1oz)
of cereal
into blender, then add
blueberry, raspberry, milk, and lemon juice.
Scrape the batter
into a bowl and stir in the
blueberries and 1/4
cup of the coconut.
Then, take the remaining 1/4
cup of blueberries and dot a
blueberry or two
into the top
of each muffin (just for decoration!).
Although I wouldn't recommend a bushel
of blueberries pre-training, 1/2
cup in your pre-workout oatmeal is probably not an issue, taking
into account digestion / assimilation times.