Blueberry Buckle

It’s official–My baking block is over! I’m back to cooking too. The long work hours, new wifehood, and zumba take up a lot of a girl’s time and doesn’t leave time for much of anything else. Most of the time, I get home from work or class and all I feel like doing is plopping. My little bro and I call it “potato time”. (Oh, did I mention–my younger brother is now living with me? Yes, in my studio. He has a mattress all the way on the other side of the coffee table. I’ll get more into it later, but it’s actually pretty great. I like having him around!)

Anyway, potato time. Its been my go-to home hobby for the past, oh, 6 months. So much has happened. I started my dream job, Liam moved in, I fell in love with zumba–and I got married. And as a result, I stopped cooking, baking, and sometimes even cleaning. But it’s all over now. I’m back!

Yesterday was Sunday–my new LMA (leave me alone) day. And I baked this pretty little blueberry buckle. Much like the French apple tart recipe from my last post, fruit is the leading lady. It’s like a pound of blueberries, a simple batter, and streusel topping.

Love: The streusel is the batter mix before adding liquid.
Love: Berries start on top and sink to through the batter while baking.
Love: Super transportable for taking to work.

Don’t love: I had to bake 20 min. longer than stated in the recipe.

It’s tart and über-berry. I think you’ll like it. So here’s the recipe and a few pics of the sweet thing.

Advertisements

French Apple Cake

I think it’s been 6 months since I last posted. I even thought about giving up my little blog. In the end, though, I think I’ll keep going.

I’ve been wanting to this cake for weeks. It’s simple, custardy, and more apple than cake. Here’s the link to the recipe. It’s delicious and super fruity. Make it. Oh, an eat it with ice cream.

Another Portland Thanksgiving

I’m home again. I baked, I ate, I traditioned. After all that, I’m ready for sleep.

I’ll write about the pies tomorrow.

Ciao ciao and happy thanksgiving

Theresa

The Fruit Salad that Saved Dinner. And a Friendship.

I had this long weekend all planned out. Dinner with friends on Friday, hiking and studying my Spanish on Saturday. And for Valentine’s Day, one of those independent girlie in the city dinners.

But today is Valentine’s Day. And where am I? Sitting alone in a cafe, wondering how I ended up here. And by here I mean not at my V-day dinner and in particular, not with Dennis. (Btw, does anyone else get weirded out by the abbreviation “V-day”? Am I the only one who, instead of thinking of love, thinks of The Vagina Monologues? Maybe it’s just me. But all day I’ve been getting texts from people wishing me a happy V-day…and it weirds me out every time.)

ANYWAY, as it turns out, my “alone in the city” girl Valentine’s dinner was actually YESTERDAY. I was sitting at home last night about to prepare a quick bite before getting ready for some masquerade party over at Pier 39 (total bust, btw). And then comes the text from my friend asking when I’m coming over for dinner…shiiiiiit. Somehow I was able to throw all my stuff together and cab it over to her place in under 30 minutes—mumbling and grumbling the whole way over. (All that stress—I swear I can feel it shortening my life. It’s so unhealthy!)

All my cooking plans were ruined. I was going to make Peruvian-style Arroz con Pollo, Papa a la Huancaina (both Dennis’ mom’s recipes) and an Ecuadorian fruit salad I read about on Laylita’s Recipes. The only thing I managed to put together was the dessert—and thank goodness for that. I already felt like the biggest bonehead ever for nearly missing the dinner I co-planned. So I was glad to be able to contribute at least something. Really, it saved the day. And possibly a friendship.

Now my only problem is all the other groceries I’m now stuck with because of my bonehead mistake.

Anyway, this fruit salad is awesome. Easy to put together, healthy, sweet. I especially love the flavor of all the juices combined. It also looks great served in drinking glasses.

Enjoy!

Come y Bebe or Ecuadorian Drinkable Fruit Salad (from Laylita’s Recipes)

INGREDIENTS

4 1/2 cups fresh squeezed orange juice (ca. 10 oranges)

1 large papaya, peeled, seeded and diced

1 pineapple, peeled, cored and diced

6 bananas, peeled and sliced

sugar or honey to taste (I used brown.)

honey whipped cream to serve (optional)

METHOD

1. Combine the diced papaya, pineapple and banana in a large, non-reactive bowl.
2. Mix in the freshly squeezed orange juice, add sugar or honey if needed.
3. Serve immediately or chill for 30 minutes if you prefer it very cold.