It’s a Done Deal! And the Recipe for Mini Blueberry Cupcakes

Mini Blueberry Cupcakes

If I had to describe myself, I’d start with the words determined and persistent, both qualities that came into play when I (a non-techy gal) recently switched my blog from WordPress.com to WordPress.org.

After five years of blogging I made the decision to switch to a self-hosted blog because I want to run with the big dogs.  I am hoping that what started as a hobby will now help supplement my income as I crank things up a bit her at TJOC.

So, this wasn’t an extremely difficult transaction, but it also didn’t go as smoothly as I had expected either.  What made it easier on me was the great customer service I got from Bluehost.  I had trouble on the import end of migrating my old blog content to my new blog’s location.  I kept getting an error that I couldn’t seem to work through.  With the help of some very patient folks at Bluehost, and later on, an extra $13.00 paid to WordPress.com (I hadn’t anticipated) I managed to get my new site up and running and yes, get all of you here safely!  Yay!!

I’m still experimenting with plugins and looking for lost stats from my WPC blog but I am confident I’ll get everything situated soon.  Remember – determination and persistence.  Hopefully I’ll also settle on a recipe plugin sooner than later.  In the meantime, I wanted to share this Mini Blueberry Cupcake recipe with you as I promised you in my last post.

Mini Blueberry Cupcakes

1/2 c. margarine (or butter)

3/4 c. sugar

2 eggs

1/2 c. milk (I use skim)

3 tsp. vanilla extract

1/2 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

1 1/4 c. all-purpose flour

1/2 c. blueberries

Line 3 dozen mini cupcake tins with paper liners.  Preheat oven to 350 degrees.

In a large bowl, add margarine, sugar, and eggs.  Beat with electric mixer until blended.  Add milk, baking soda, baking powder, salt, vanilla, and flour.  Mix completely.  Fold in berries.  Fill paper liners about 2/3 full.  Bake for about 12 minutes, or until toothpick comes out clean when inserted into the center.  Cool before removing from tins.

These are so tasty.  I frosted some with buttercream icing but I actually preferred them naked.  I think a dollop of homemade whipped cream would taste great on them so  I’ll try that next time around.

Please feel free to share this post with the world and let’s run with the big dogs!

Coming Soon! Mini Blueberry Cupcake Recipe and a New Website

Okay folks, I have breaking news here at the Joy of Caking!

After years of procrastinating. I have finally purchased the web domain www.thejoyofcaking.com.  Yay – happy dance!  And soon (if all goes as planned) I will be moving my site from Wordpress.com to WordPress.org.

I hope (more like pray) that in the process I don’t lose all of you great people.  I have a philosophy about this transition which I’ll share with you, along with this great recipe for these delicious Mini Blueberry Cupcakes as soon as I get settled.

Mini Blueberry Cupcakes

Wish me luck!

Pizza Focaccia Bread – Ready in 1 Hour

This is a new favorite in our house.  A fresh and flavorful pizza bread that can be made and ready to serve in an hour.  Yes, you heard me correctly, 1 hour!   And if you’re intimidated by making bread have no fear…  Seriously, this recipe is great for beginner bread makers.

Pizza Focaccia Bread

3/4 c. warm water

1/2 tsp. sugar

1/2 tsp. salt

1 1/2 tsp. yeast

2 tbsp. olive oil

1 1/2 c. all-purpose flour

Toppings

1/4 c. pizza sauce

1/2 c. mozzarella cheese

8 slices pepperoni, cut into small pieces

2 dashes of Italian seasoning

Spray a 9” pie plate with non-stick cooking spray.

In a large bowl, add water, sugar, salt, and yeast.  Let sit for a couple minutes.  Add oil and flour; mix thoroughly.  On a lightly floured surface knead dough for about 1-2 minutes.  Place dough in the prepared pie plate and press out.  Poke holes in the dough (as shown below).

Top dough with pizza sauce, pepperoni, and cheese (as shown below).  Sprinkle Italian seasoning on top.

Cover with a clean dish towel and let rise for 20 minutes;  bake for 20 minutes.  Serve warm.

I like to dip this bread in fresh pizza sauce.  It makes a great appetizer, compliments a fresh salad, and can be served with a meal.

Either way, it won’t last long – I guarantee it!

Seedless Black Raspberry Sauce

Last week I shared a post for homemade black raspberry jelly.  We have berries are out behind our house that are free for the picking – and boy are they plentiful this year.  I think all of the rain we had this spring has helped them grow.   It’s hard for me to rationalize leaving these  berries unpicked because they are loaded with healthy antioxidants and are super delicious.  My only problem is that my stomach doesn’t tolerate seeds well so I have to be a little crafty and work around them.

I’m not sure why I didn’t get around to making seedless preserves and sauces before now but all I can say is better late than never.

Seedless Black Raspberry Sauce

3 c. of berries

1 1/2 c. water

Put berries and water in a large saucepan and bring a full boil for 5 minutes over medium heat – stirring often.  Mash the berries in the pan as they soften while cooking them.  (This will yield about 2 cups of juice).

Once the berries have boiled for 5 minutes remove from heat.  Strain the juice through a doubled piece of cheese cloth and discard the seeds and pulp.

2 c. juice

2 tbsp. butter

3/4 c. sugar

1 tbsp. corn starch, plus 1 tbsp. water (mixed together)

1/8 tsp. salt

1/2 tsp. vanilla

In a clean saucepan, melt the butter.  Add juice, sugar, salt, and cornstarch; bring to a boil on slow heat – stirring constantly.  Cook until liquid thickens.  Remove from the heat and stir in vanilla.  Pour into container. Makes 1 pint.  Serve warm or cool.   Store in the refrigerator (stir thoroughly before serving, or warm for a few seconds in the microwave).

Use this as a topping on ICE CREAM, MILKSHAKES, PANCAKES, or vanilla YOGURT (like pictured).  One of these days I’m going to experiment and make a homemade black raspberry vinaigrette salad dressing using this sauce and when I do, I’ll share the recipe.

Imagine how happy you’d make a friend, neighbor, or co-worker if you presented them with a small jar of this.  Think Christmas…  I have froze bags of these berries so I can make fresh batches of sauce and jam throughout the cold winter months when ripe berries are hard to come by.

Pick berries and get into the sauce!

Blueberry White Chocolate Cheesecake Pie–A Summer Treat!

Grab a fork and a plate for a taste of this Blueberry White Chocolate Cheesecake Pie.

With the 4th of July weekend here don’t pass up the chance to make one of these deliciously rich and creamy pies.  This pie is easy (no-cook) to make and will wow just about any hungry crowd.  I made a pie for a gathering of six and we didn’t leave as much as a crumb.

Bluberry White Chocolate Cheesecake Pie (Recipe adapted from Jamie Cookies It Up)

Crust

1 package (not the entire box) of honey graham crackers, crushed fine

5 tbsp. butter, melted

1 tbsp. sugar

1 tsp. vanilla

Put all ingredients in a medium sized bowl and mix completely.  Press into a pie plate and bake at 375 degrees for about 7 minutes.

Filling

12 oz.  cream cheese, softened

1/2 c. white chocolate chips, melted

2 c. powdered sugar

1 tsp. vanilla

2 tbsp. milk

2 c. whipped topping

1 pint of fresh blueberries ( add an extra half a pint of berries if you LOVE fruit)

dash of salt

In a large bowl with electric mixer, beat cream cheese and melted chips together.  Add milk, vanilla, and salt.  Mix in powdered sugar and whipped topping one cup at a time until smooth and creamy.  Fold in blueberries.  Pour into prepared pie crust.  Refrigerate for two hours before serving.

Do you have plans for the  4th of July?  What are you making for dessert?

Homemade Wild Black Raspberry Jelly

This weekend hubby and I put on our work boots and followed a wet muddy path out behind our house until we got to the wild black raspberry plants.  I have been wanting to make some homemade jelly for a while now and it just didn’t seem right to let these plump juicy berries go to waste.

Of course we had to battle mosquitos, a couple Daddy Long Legs, and some noisy birds that warned us to leave their berries alone.    But in the end – it was all worth it.

I followed this recipe for  Blackberry Jelly that I found posted by Kathy in Florida on Food.com.  If you follow the instructions just as I did, then I think you’ll be eating homemade jelly too!

When I have fruit that has a lot of seeds like these berries do I prefer to make jelly over jam because I can avoid the seeds all together.

This recipe was easy to follow and the jelly making went fairly quickly.  I used a box of SUREJELL for the pectin.  I have always had good luck with this brand and it’s what my mom used long before I started making jams and jellies.  *Cooks note: Remember to skim the foam off the top before putting the jelly in jars.

And did you know there is no written rule that says you only have to eat jelly on toast or peanut butter and jelly sandwiches?  Try it on a scoop of vanilla ice cream.

I am now officially in the jam and jelly making mood.  My next adventure?  To pick cherries and make homemade cherry jam.

Have you ever made homemade jams and jellies?  What’s your favorite flavor?

A Simple and Wickedly Good 4th of July Dessert–Ice Cream Cookie Sandwiches

Even if you haven’t given  4th of July  dessert a thought at this point I think you might after looking at these pictures of these simple and wickedly good ice cream cookie sandwiches.

Of course you can buy cookies from your favorite bakery to make these but they aren’t the same as using chocolate chip cookies made from scratch. 

I filled these sandwiches with  Edy’s Slow Churned Ice Cream made with 1/2 the fat .  (This is not a sponsored post. )  I’m just sharing one of my favorite products with you.  My new favorite Edy’s  flavor is Mud Pie; coffee ice cream with chocolate cookie chunks and fudge swirl.  I have to admit it rocks the ice cream world. 

Chocolate Chip Cookies

1 stick of margarine, or butter

1/4 c. sugar

1/4 c. light brown sugar

1 large egg

1/2 tsp. salt

1/2 tsp. baking soda

1/2 tsp. vanilla extract

1 cup all-purpose flour

1/2 c. mini semi-sweet dark chocolate chips

Makes about 16 cookies.

Preheat oven to 350 degrees.  Grease two  cookies sheets with cooking spray.

In a large bowl cream together margarine, sugars,  egg, salt, baking soda, vanilla.  Add flour and mix completely.  Fold in mini-chocolate chips.  Drop by dining teaspoon onto cookie sheets about two inches apart.  Bake approximately 8 minutes until cookies are light golden colored and are slightly firm to the touch.  Be careful not to over bake.

Move to a cooling rack and allow to cool completely before making ice cream sandwiches. 

What’s your favorite flavor of ice cream?

Old-Fashioned Apple Sour Cream Cake

I was ready to experiment in the kitchen yesterday.  I planned on making something with some Granny Smith apples I had on hand.  I considered making a pie, muffins, bread, and apple crisp, but I couldn’t shake the idea of creating a deliciously moist apple cake.

I started out with a big bowl and worked my way into this delicious cake.  I promise you this cake is super moist (thanks to the sour cream) and will quench any hankering you have for the combination of apples and cinnamon.   What’s even better?  You can don’t need an electric mixer to whip this cake up; simply mix by hand.

I decided to title this recipe as Old-Fashioned Apple Sour Cream Cake because it is the type of dessert my mother or grandmother would have whipped up to serve following one of their delicious home cooked meals. 

Old-Fashioned Apple Sour Cream Cake

1 c. granulated sugar

1 large egg

1 stick of butter, softened

1/2 c. sour cream

1/4  tsp. cinnamon

1/2 tsp. baking powder

1 tsp. baking soda

1 tsp. vanilla

1 c. all-purpose flour

1 Granny Smith apple peeled, cored, and sliced very thin

Cinnamon and sugar mixture – 1/2 c. granulated sugar and 1 tsp. cinnamon;  add prepared apple slices and set aside

Preheat oven to 350 degrees.  Grease an 8”x8” glass baking dish

In a large bowl mix by hand the sugar, egg, softened butter, and sour cream.  Add cinnamon, baking powder, baking soda, vanilla, and flour; mix until all ingredients are combined.  Don’t over mix.  Pour half of the batter into the prepared baking pan.  Layer half of the apple slices on top of the batter.  Repeat with remaining cake batter and apple slices.  The apples will be the top layer.

Bake for approximately 30 – 35 minutes, or until a toothpick comes out clean after being submitted into the center of the cake.

Cool slightly and serve warm with your favorite vanilla ice cream, or allow to cool and serve later. 

Delicious Apple Sour Cream Cake - From Scratch

 

Old-Fashioned Apple Cake - Serve Warm or Cold

What is your favorite fruit to bake with?

Supermarket Deli Pistachio Salad

This pistachio salad  is one of my summer picnic favorites.   And while it’s usually a popular item at most supermarket deli’s there is no reason not to make it yourself at home.  The ingredients and the making of this salad are so simple that you’ll wonder (like me) why you didn’t make it sooner, or more often.

Here is what you will need.

(1) 8 oz. tub of light whipped topping

(1) 20 oz. can of crushed pineapple (drained)

(1) 3 oz. package of instant pistachio pudding

2 c. mini marshmallows

2-3 drops of green food coloring (optional)

In a large mixing bowl mix the pudding and drained pineapple together.  Add the whipped topping and mix until everything is combined.  Add the food coloring if desired.  Fold in the mini marshmallows.  Refrigerate a couple hours before serving.

I didn’t use the food coloring in this salad.  If you decide to use it in your salad it will be much more greener.

Easy to make pistachio salad - a picnic favorite

What’s one of your favorite picnic salads?