The other day I had an incredible urge to bake. Sometimes, if I have not cooked or baked in a week or so (and heating up frozen fish fillets or baking potatoes are not things I would consider to be “cooking”), I just have this urge to make something. Part of it stems from baking being a form of entertainment–I enjoy putzing around the kitchen. Also, I like creating something useful–everyone uses food.
A few months ago I received a pile of cooking magazines from a family friend. By a “pile” I mean 2 large cardboard boxes of hundreds of issues of stuff like Bon Appétit and Cooking Light. After meticulously going through eat magazine, I removed all of the recipes that I wanted to someday try. With these I assembled my own custom cookbook.
This recipe was from an old issue of cooking light, which is why it is a reduced calorie coffee cake. The recipe says it is about 250 calories for a serving (and it yields 16 servings). My cake came out even lighter than the original though, as I opted to use unsweetened almond milk in place of buttermilk–simply because I didn’t have buttermilk or any lemon juice to make faux buttermilk with. Also I really like almond milk!
Freshly baked coconut bread with Trader Joe’s Mango Butter, the perfect tropical compliment.
Hey everyone! Or who ever it is that reads this. I have not abandoned this blog, though it would appear that way. I cannot believe my last post was from the beginning of July! Man, how times flies. I have just been so busy with life that I kept putting this blog on the back burner. Aside from taking a few trips and working, I have also started culinary school! I am now on track to become a pastry chef, and I could not be more excited!
But I am glad to be returning to this blog finally, it is about time.
When I heard my mom had invited company over for dinner, I immediately offered to help out and make the dessert. And given the fact that there were 3 containers of fresh blueberries in the fridge, I knew they would have to be utilized in whatever I made.
My mom suggested that I do a cold custard blueberry tart. This sounded good to me, but I was in the mood for something more basic, simple, and less time-consuming to make (I had plans to spend the afternoon at the pool).
Cobbler quickly came to mind as not 24 hours before I’d seen a great blueberry cobbler recipe on Pinterest. It was from a blog called “No. 2 Pencil” for Grandma Bea’s Blueberry Cobbler. It looked fantastic. I loved the simplicity of the ingredients, and there is something so quintessentially “American Summer” about a blueberry cobbler.