Lemon Blueberry Ricotta Scone -it's time to celebrate!

Celebrate what, you say? 

Well it's been a great few weeks of triumph and discovery. First off, I went to the Wharton Clinic to check on my progress and I have lost another 6 lbs and I measured myself and lost another 4 1/2 inches. 

Awesome, I'd say!  It's a slow steady pace, but this is what is needed when you plan to live like this for LIFE.  Changing the way I eat, plan and prepare meals and live with activity. This is the way I live now, it's never about a diet. I hate that word- 'starting a diet' implies that you will 'end a diet'. Well guess what? This is not something I will ever 'end', I will continue to eat healthy, well-balanced meals, I will continue to strive to get activity every day.... for the rest of my life!

For the rest of my life I will also constantly re-evaluate what I am doing, where I want to be in my career. After some soul-searching moments, I have decided to take a post-graduate course in Human Resource Management through McMaster University. Yep, I'm going back to school! Online of course, so I can continue working and living my healthy life!

So part of being a successful, healthy living being is to prepare some food in advance for the week. Most of my recipes include whole grains and healthy fats, but sometimes..... I just need to enjoy a little spark of something homemade, fresh and delicious. I head to Pinterest and search... I needed to use some part-skim ricotta cheese and below is the final product.

Taste testers living and visiting my home over the weekend mentioned it was the best scone they have ever tasted. I would say it was the moistness of the ricotta, but also I doubled the lemon rind and lemon juice required and barely used any sugar for the glaze- mostly all lemon juice

Here's the recipe. I used skim milk ricotta and milk and it was still divine!

Lemon Blueberry Ricotta Scones (adapted from http://bakerbynature.com/blueberry-ricotta-scones/)

Ingredients

2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/3 cup granulated sugar
1 teaspoon lemon zest
1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
1 large egg, beaten
1/2 cup (Whole Milk) Ricotta Cheese
3 tablespoons Whole Milk
8 ounces blueberries, fresh or frozen (If using frozen, do not thaw first)

For the egg wash:
1 large egg, beaten
1 teaspoon milk or water
2 tablespoons sugar, for sprinkling

For the (optional) lemon glaze:
2 tablespoons fresh lemon juice
3/4 cup confectioners sugar

Instructions

1. Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
2. In a large bowl mix together flour, salt, baking powder, baking soda, sugar, and lemon zest.
3. Cut the butter into small cubes then quickly work it into the mixture (using your fingers) until lit resembles a coarse meal.
4. In a small bowl, whisk together the egg, ricotta cheese, and milk, then add to flour and butter mixture. Use a fork to stir everything together until just moistened.
5. Add in the blueberries and gently fold them into dough with a spatula - don’t worry if some of the berries break up a bit.
6. Pour the shaggy dough out onto a clean, floured work surface and shape the dough into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer to the prepared sheet.
7. Lightly brush each scones with the egg wash, then sprinkle the top of each scone with sugar.
8. Bake for 18-20 minutes, or until the tops are lightly golden brown.
9. Cool for about 10 minutes, then make your glaze.
10. For the glaze:
11. In a small bowl whisk together the lemon juice and confectioners sugar. Drizzle over warm scones and serve at once.

A father and the best fro-yo sandwich he's ever had!

This past Father's Day I decided to make a real special desert for a real special father, my husband! An awesomely delicious treat that we all enjoyed!


So after surfing my favourite blogs, I came upon this most amazing desert that I knew he would absolutely love. Homemade Lemon Blueberry Frozen Yogurt Sandwiches.... never attempted before, but hey, he's worth it!

Check him out with his Father's Day loot: FIFA shirt, BBQ toys and omellete maker in hand!

So this is how you start. Get two 8 inch square pans. Cut some parchment paper and layer it so it will hangover on each side, then spray with a pit of Pam.

Make the batter and divide it between 2 pans and spread evenly (a little tricky because of the paper moving and slipping.... but it's worth it!)

Bake using the directions below and let cool completely in the pan.

Make the blueberry compote and let cool as well.

Having prepared the froyo- or ice cream as directed with the lovely lemon zest and juice, get ready to assemble it all together.

Blend the blueberry compote into the lemon froyo and make nice swirls.

Then dollop the froyo onto the bottom cookie.

Spread it all around in an even layer.

Flip the top layer over the froyo and press gently. Wrap it in foil and leave place in freezer for at least 3 hours ( I left mine overnight).

So easy and simple... take this little present out of the freezer, it just comes out so nicely because of the parchment paper.

Cut the edges so it's smooth, try not to eat all the edges!!!!

And there you have it. A fabulous healthy alternative to store bought ice cream sandwiches. Portion controlled, and lower fat with with Frozen yogurt.

See Brent loving it... yummmmm!!!

I served it with a few berries on the side and ate it with a fork... but you can just pull them out of the freezer and enjoy them as a cool and creamy snack!

Here's the recipe:

LEMON BLUEBERRY ICE CREAM SANDWICHES

Adapted from http://www.shutterbean.com/2013/lemon-blueberry-ice-cream-sandwiches/ who adapted it from Gourmet Magazine 

For lemon ice cream:

2 pint premium vanilla ice cream ( I used frozen yogurt for half the calories and all the taste!)

1 tablespoon grated lemon zest

2 tablespoons fresh lemon juice

For blueberry compote:

1 cup blueberries

1/8 cup sugar

2 (3-by 2 1/2-inch) strips lemon zest

1 tablespoon fresh lemon juice

1 teaspoon cornstarch

For sandwich layers:

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 stick unsalted butter, softened

3/4 cup packed light brown sugar

1 large egg

1/2 teaspoon pure vanilla extract

Make lemon ice cream:

Let ice cream sit out for 10-15 minutes at room temperature, until it reaches the consistency of soft serve. Transfer ice cream to a large bowl and stir in lemon zest and juice. Cover the bowl with plastic wrap and freeze while making compote and sandwich layers.

Make blueberry compote:

Cook blueberries, sugar, and zest in a 12-inch heavy skillet over medium-high heat, thoroughly crushing blueberries with a potato masher, until juices are released and sugar has dissolved, about 2 minutes.

Stir together lemon juice and cornstarch, then stir into blueberry mixture. Boil, stirring, 1 minute (mixture will thicken).

Transfer blueberry compote to a bowl and chill until cold, about 1 hour. Discard lemon zest.

Make sandwich layers while compote chills:

Preheat oven to 375°F with rack in middle. Butter baking pans and line with foil, leaving a 1-inch overhang on each side, then butter foil ( I used parchment paper and cooking spray).

Whisk together flour, baking powder, baking soda, and salt in a small bowl. Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Beat in egg and vanilla. At low speed, add flour mixture in 2 batches, mixing until just combined.

Divide batter between baking pans and spread into thin, even layers with offset spatula. Bake until golden-brown but still tender, 10 to 12 minutes. Cool completely in pans, about 30 minutes.

Assemble sandwiches:

Dollop tablespoons of blueberry compote all over ice cream, then swirl it gently through ice cream with a spoon. Spoon all of ice cream over 1 sandwich layer (in pan) and spread evenly using clean offset spatula. Invert second sandwich layer over ice cream, pressing gently to form an even sandwich. Wrap baking pan in plastic wrap and freeze until firm, at least 3 hours.

Transfer sandwich to a cutting board using overhang. Trim edges if desired, then cut into 12 pieces. 

Check out this live testimonial!

Nectarine Blueberry Upside-Down Cake

I love parties! I love when I can bring a 'Healthy Alternative' for a desert, and I especially love when it's to celebrate my sweet mother for a Mother's Day celebration. Let me share with you this delicious low fat, low sugar delicious desert. This is my adaptation of a recipe I found in a low calorie magazine my mother game me.

Most upside-down cakes are laden with butter and sugar. But this one, you only need 2 tablespoons of butter and 3 tablespoons of brown sugar.

Here's the recipe:

Nectarine Blueberry Upside-Down Cake

Ingredients:
2 egg whites
1 1/3 flour
2 tsp baking powder
1/2 tsp ground ginger
3 tbsp brown sugar
2 tbsp melted butter
2 nectarines sliced with skin on
1/2 cup fresh blueberries
1/2 cup sugar
1/4 softened butter
1 tsp vanilla
2/3 cup low fat milk

Directions:
1. Place egg whites in a medium bowl and let stand at room temperature for 30 minutes. In a small bowl, stir together flour, baking powder and ginger and set aside.

2. Preheat oven to 350 and spray 9 inch round pan with cooking spray. In a small bowl, stir together brown sugar and melted butter. Spread in pan. Arrange the nectarines over the brown sugar/butter on the bottom of the pan in a nice pattern, then sprinkle with the blueberries.

3. Beat egg whites with an electric mixer on high speed until soft peaks form. Gradually add 1/4 of sugar, beating until stiff peaks form.

4. In a large bowl, beat 1/4 cup of the remaining butter on medium speed for 30 seconds. Beat in the remaining 1/4 cup granulated sugar and the vanilla. Alternately add the flour mixture and milk, beating on low speed just until combined. Fold egg white mixture into batter, spoon over the fruit in the baking pan and spread evenly.

 I know, it looks lumpy eh??? But wait... Bake for 35-40 minutes.

 See, it looks beautiful! Cool in the pan on a wire rack for 5 minutes. Using a sharp knife, loosen the cake from the side of the pan.

... then invert the cake onto a serving plate, say a prayer...

Et voila! A beautiful, delicious and healthy alternative for a festive desert. You can serve warm with some frozen yogurt.

Super Moist Blueberry Muffin

No... seriously... the 'moistiest' muffins ever.... and now Melanie's new favourite! 

....and you won't believe the ingredients and methods that will achieve this!

Ta da! Now check out below... from one of my favourite healthy eating bloggers. 

Insanely Good Blueberry Oatmeal Muffins

(adapted from Skinnytaste.com)

Servings: 12 • Serving Size: 1 muffin 

Calories: 127 • Fat: 2.3 g • Protein: 2.8 g • Carb: 28.4 g • Fiber: 2.2 g • Sugar: 17.3 g

Ingredients:
•1 1/2 cups Quaker quick oatmeal
•1 cup unsweetened almond milk (or skim milk)
•1/2 cup brown sugar, packed
•2 tbsp agave (or sugar, honey)
•1/2 cup unsweetened applesauce
•2 egg whites ( I used one whole egg)
•1 tbsp oil
•1 tsp vanilla extract
•1/2 cup white whole wheat flour
•1 tsp baking powder
•1/2 tsp baking soda
•1/2 tsp salt
•1 cup fresh blueberries
•baking spray

Directions:

Preheat oven to 400°. Line a muffin tin with liners and lightly spray with oil.

Place oats in a food processor or chopper and pulse a few times. Soak oats in milk for about 30 minutes. 
In a medium bowl combine brown sugar, agave, apple sauce, vanilla, egg whites, oil and mix well.
In a third bowl combine whole wheat flour, salt, baking powder, baking soda and whisk to combine.
Combine oats and milk with sugar, applesauce mixture and mix well. Slowly add in the dry ingredients and mix until just incorporated. Fold in blueberries.

Spoon into the muffin tin and bake for 22-24 minutes. 

Banana Blueberry Flax Muffins

Let me introduce you to breakfast in a muffin!

This is a great way to include all the things you want to get in a breakfast. Whole grain, flax, bananas and blueberries! Potent and packed for a morning of success!

Here's the recipe, I followed the steps and added some blueberries for punched up antioxidants.

Banana Blueberry Flax Seed Muffins

Adapted from http://www.food.com/recipe/banana-flax-muffins-332699

Makes 12 muffins

3 large bananas

3/4 cup sugar

1 cup ground flax seeds

1 egg

2 -3 tablespoons milk

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups flour

1 cup of frozen blueberries

Directions:

Preheat oven to 375°F. Mash bananas. Mix bananas, flax and egg.

Mix dry ingredients together and add. If needed add milk, one tablespoon at a time. It depends on the size of your bananas and the consistency. Add frozen blueberries at the end.

Fill greased muffin tins. Bake for 20 minutes.

What to do with your Farmers Market Loot- Baking a Banana Blueberry Bread

Here's the last installment of ' What to do with the Loot from the Farmer's Market'. A spiked up version of my favourite banana bread...

 

Just add farm fresh blueberries and some crunchy walnuts!

Here's the 'well tested' recipe I have used for years from Allrecipes.com

Et voila! the most delicious banana blueberry walnut bread this side of the Universe!

Healthy Muffin Time- Whole wheat banana blueberry pecan muffin

Healthy Muffin Time!

Last year I posted a supermoist recipe for these muffins, here's the link http://simmerandglimmer.blogspot.ca/2012/06/super-moist-banana-blueberry-muffin.html

I mentioned that they were very big and that I could make 24 muffins instead... so this is what I did this time to revamp the recipe.

Oh yeah, gotta new Betty Crocker mixing bowl at Dollarama.

Check out how happy my ingredients are! Whole wheat flower, bananas and blueberries, all smiling in there!

This time, I added some pecans for extra crunch and nutrition. Melanie, my assistant, chopped them in the hand chopper. Merci!

This time I made 24 muffins, some in square muffin tins.

See!

... and some in round muffin tins too. All happy and nutritiously posing for the photo. I always double muffin recipes and freeze half for later- just don't forget them in your freezer for 6 months!

Super Moist Banana Blueberry Muffin

These muffins are super moist and I love all the fruits- bananas and blueberries and I used all whole wheat flour.

Banana Blueberry Muffins

(adapted from http://www.eatingwell.com/recipes/banana_blueberry_muffins.html)

Makes 24 regular size muffins

Ingredients:

3/4 cup nonfat or low-fat buttermilk

3/4 cup packed light brown sugar

1/4 cup canola oil

2 large eggs

1 cup mashed ripe bananas (about 3 medium)

2  1/4 cups whole-wheat pastry flour

1 1/2 teaspoons baking powder

3/4 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1 1/4 cups blueberries, fresh or frozen

Preparation:

1.            Preheat oven to 400°F. Coat  two 12 (1/2-cup) muffin cups with cooking spray or line with paper liners. Whisk buttermilk, brown sugar, oil and eggs in a large bowl. Stir in mashed bananas.

2.            Whisk whole-wheat pastry flour, all-purpose flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl.

3.            Fold the dry ingredients into the wet ingredients and stir until just combined. Fold in blueberries. Divide the batter among the prepared muffin cups (they will be full).

4.            Bake until the tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, 20 minutes. Cool in the pan for 10 minutes, then remove and let cool on a wire rack for at least 5 minutes more before serving.

Nutrition:

Per muffin: 115 calories; 3 g fat, 20 g carbohydrates; 6 g added sugars; 2 g protein; 2 g fibre

Summer Berry Muffins- try them while the berries are cheap!

Here's a good learning/cooking experience I need to share with you. These look pretty.... but because I sort of didn't follow the recipe and added tons of berries- including strawberries- on top to make them look pretty. They turned out too moist... so here you go, learn from my mistake. But they are pretty though!

Here are the ingredients: I added cinnamon and vanilla and strawberries instead of raspberries and used more of the blueberries. I later found out from another little baker that it's really hard to bake with strawberries as they add to much moisture- so you could use cranberries or pear or apples instead.

Summer Berry Muffins (adapted from http://www.besthealthmag.ca/eat-well/recipes/summer-berry-muffins)

Ingredients:

1/2 cup (125 mL) whole-wheat flour

1/3 cup (75 mL) all-purpose flour

1 tablespoon (15 mL) baking powder

Pinch of salt

3/4 cup (175 mL) mixed fresh berries, such as blueberries and raspberries (do not use strawberries)

2 tablespoons (25 mL) light  or regular margarine - I used butter

1/4 cup (50 mL) light brown sugar

1 egg, beaten

1 cup (250 mL) skim milk

So I doubled the recipe and added too many berries on top. But they look so nice, right?

Here are the directions:

1.Preheat the oven to 400ºF (200ºC). Use paper muffin cups to line 9 (I made these into 12) cups of a muffin pan or coat with cooking spray.

2.Sift the flours, salt and baking powder into a large bowl. Gently fold in the mixed berries.

3.Melt the margarine gently in a small saucepan, then add the sugar, egg and milk and mix until smooth. Pour this over the flour mixture and gently fold together just enough to combine the ingredients. The mixture should remain quite lumpy.

4.Spoon the mixture into the paper muffin cups, filling each about two-thirds full. Bake for 18–20 minutes or until the muffins are risen and golden-brown.

5.Transfer to a wire rack to cool slightly, then serve warm or allow to cool completely before serving. The summer berry muffins can be kept in an airtight container for 1–2 days.

Here's the nutritional information:

Each serving (one muffin) provides calories 98, calories from fat 18, fat 2 g, carbohydrate 18 g, fibre 1 g, sugars 8 g, protein 3 g



Moist and Delicious - Blueberry Oat Muffins

When my little sister got home from the hospital with her new baby, I wanted to bake some healthy, wholesome, delicious food and snacks for her and her family. Being a new mom... I have been there, when you get home with a new baby, you need all the help and support you can get, and one of the ways I wanted to help was by making homemade muffins made with oats and antioxidant-filled blueberries.

Look at the batter, I used frozen blueberries that thawed a little too much, the batter was all purplely-blueish.

Here's the final muffin. They turned out delish!!! Barrie, Julie's husband just loved them... he couldn't stop talking about it! And I saved a few for my family too and he's right, they were so moist and sweet because of the blueberries and the brown sugar.  

This recipe came from an old cookbook that was in my library- the Baking Festival Cookbook.

Blueberry Oat Muffins

1 cup Rolled Oats

1 cup buttermilk

1 cup All-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt ( I also added 1/2 tsp of cinnamon)

3/4 cup brown sugar

1 egg

1/4 melted butter

1 cup blueberries

Directions:

Combines oats and buttermilk. Let stand for 10 minutes. Combine next 5 ingredients in large mixing bow. Stir well to blend. Add egg and melted butter to oat mixture. Mix well. Add to dry ingredients, stirring just until moistened. Gently forl in blueberries. Spoon batter into prepared muffin pan sprayed with Pam. Bake for 20 - 25 minutes of until top springs back when lightly touched.

Makes 12 regular sized muffins. Nutriotional Information per muffin:

167

calories, 28g carbs,

5g fat,

4g protein,

1g fibre,

16g sugar

Look, even Stephanie likes them, she's smiling! And there's Barrie behing me snoozing!

Red Hearts and Love All Over!

Look at all this heart stuff! My parents spoiled us over the weekend.

My Mom filled bags full of healthy chocolates and fun stuff!

She just spoils us all!

This is what I brought to work to share with my colleagues on Valentine's Day- strawberries, blueberries, homemade dark chocolate pistashio, almond and cranberry bark (recipe to come) and a lovely Starbucks Cafe Misto with a Big 'Ol Heart.

This was the Valentine's Buffet at my home on Valentine's night. Beautiful hand-made cards, knit coasters, jewels, healthy chocolate and hearts and love from Brent and Melanie.

Melanie took one of our blank cards and put her own designs on the front.

But look at what she wrote inside... it took my breath away, it brought tears to my eyes. This is one of those 'cute daughter moments', she was just so honest with her emotions in this card... she's only 10! And she's my baby.... this is why you have children.

There is my beautiful girl with her love shirt and kiss pillow, a little kiss in her hand, and a big pink flower in her hair.

Our heart socks! Bet you can't tell which is my foot.... the smaller black one, the pink one is Melanie's size 10 foot.

Melanie and I showing our pink, red and hearts.

Family Love

For dinner, some heart shaped rice and sweet and sour chicken meatballs (recipe to come).

I even made a heart shapped cake for my loves!

I bought a heart-shaped mold a Dollarama- love what you can find there- and I found this delicious recipe for a Light Vanilla Cake... check it out.

Light Vanilla Cake (adapted from http://www.recipelink.com/msgid/3113483 )
2/3 cup sugar
1/4 cup margarine
2 tsp vanilla
2 eggs (medium sized)
1 cup all purpose flour
1 tsp baking powder
1/2 cup fat free milk

Preheat the oven to 350 F. Grease a round 8 or 9 inches pan (Baking pan). Beat the margarine & sugar together, until you achieve a creamy texture. Add vanilla & eggs & continue beating. In another bowl, mix the flour & the baking powder, & continue adding everything to the mix, adding the milk gradually while continue mixing. Put the mixture in the already prepared pan & bake for 25-30 minutes.

I added a thin layer of Light Cool Whip.

Then I cut strawberries 'length-wise' so that they look like hearts and layered them on top of the cake. It was really good and so festive for this Love Holiday- what a wonderful day it was!