Very Berry Muffins

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Oh muffins, how I adore you.

Today we are sharing a quick & tasty Berry Muffin recipe!
These muffins taste heavenly paired with a cup of tea, & are also perfect to grab for breakfast on those busy mornings.

I used strawberries & blackberries for these muffins because they were what I had on hand, but you can use whichever berries you prefer. 🙂

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Very Berry Muffins Recipe
(slightly adapted from Martha Stewart)

Ingredients:
(yield: approx. 18 muffins)

2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup softened butter
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
2 tablespoons Greek yogurt
2 cups fresh berries, mixed (I used blackberries & strawberries)

Directions:

  1. Preheat oven to 375 degrees F.
    In a small bowl, whisk the flour, baking powder & salt together; set aside. Rinse & strain the berries. Sprinkle a few spoonfuls of the flour mixture over the berries making sure all the berries get coated with flour. Pour any excess flour back into the original bowl. (Sprinkling the berries with the flour mixture will help the berries to not sink to the bottom of the muffins).

    2. Cream together the softened butter, & sugar until light and fluffy. Stir in the eggs, one at a time. Than the vanilla extract. Next stir in the flour mixture, 1 cup at a time until the batter becomes thick & hard to stir. Stir in the milk and yogurt. Lastly, gently fold the berries into the batter.

    3. Spoon the batter into prepared baking cups. Fill the cups 2/3 full. Bake for 25 – 27 minutes, or until the edges begin to brown slightly.

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Enjoy!
Natasha xo

Three Berry Smoothie

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Yum! Start your day off right with a healthy, fruit smoothie! I made this smoothie this morning for the first time, and loved it. It’s easy to make & perfect for those summer mornings.

Ingredients + Directions:

1 small banana
1/2 cup blueberries
1 cup fresh raspberries
2 strawberries chopped
3/4 cup vanilla yogurt
1 tablespoon honey
4 small ice cubes
1 teaspoon hemp seeds (optional)

Place banana, blueberries, raspberries, strawberries, yogurt, honey, hemp seeds and ice cubes into a blender. Blend until smooth.
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Strawberry Pie

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By Natasha.

I made 2 strawberry pies for our family dinner on Sunday and wanted to share the recipe with you guys! This strawberry pie recipe is from my Nonna, and is a family favorite. It’s the perfect summertime pie!

Ingredients:
(makes 2 pies)
– 4 pounds of strawberries (2 pounds each pie)
– 2 pie shells
– 3/4 cup sugar
– 1 tablespoon cornstarch
– 500ml whipping cream
– icing sugar

NOTE:
– This was the first time I made these pies with store-bought pie crusts. I do NOT recommend buying pie crusts for this kind of pie because the strawberries contain a lot of juice which can make it soggy if the crust is not thick enough. Definitely want to stick with homemade crusts! 🙂
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Recipe:

1. Pre-bake pie crusts. (Cooking time varies depending on which brand of crusts you buy, or if you make homemade crusts. For Tenderflake crusts, bake 8-10 minutes at 400.)
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2. Wash and drain strawberries.
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3. Chop strawberries into fairly small pieces & drain well. (draining is super important!)
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4. Divide chopped strawberries between the 2 pie crusts. (PUT ASIDE 1 CUP OF CHOPPED STRAWBERRIES. It is needed for the next step.) Sprinkle 2 (1/4 cup total) tablespoons of sugar on each pie.
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5. Mash the 1 cup of chopped strawberries. Set aside.
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6. Mix 1 tablespoon of cornstarch in 1/2 cup cold water.
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7. Mix mashed strawberries, cornstarch/water, along with 1/2 cup sugar in double boiler. Cook until thick, mixing constantly. (approx. 30 mins)
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8. Strain strawberry sauce over pies.
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9. Beat whipped cream until fluffy, add icing sugar to your preference.
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10. Top pies with whip cream & refrigerate. (at least 3 hours)
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Enjoy! 

Go B-A-N-A-N-A-S Cake

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We’ve went and gone bananas over this cake!

After my zucchini baking phase, I decided to switch things up a bit. Since I really enjoy fruit in baked goods, I decided to make a banana cake!

This cake tastes exactly like the banana bread that your grandma used to make, except without the hard (almost burnt) outer crust and the thick density of the loaf.
You get the same good ole fashion banana bread taste in a beautiful iced cake!
And lets face it – a cake is a lot more visually appealing than bread and is a lot funner to decorate! 😉

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(Add some chopped walnuts if you want an extra crunch!)

This cake really does have the perfect amount of bananas. Not too much that it overpowers everything, and not too little that you can’t even taste it. Not only is this cake fluffy, moist and light – while its in the oven, your house will smell like a sweet banana haven. While the cake was baking, I couldn’t wait to get it out of the oven and take a bite! Nummerz! You are going to want a piece right away – the smell is so mouthwatering and aromatic! (This is the cake to make if you are having guests over and want to impress them with something delicious-smelling baking in the oven hehe. 😉 )

Go B-A-N-A-N-A-S Cake
Moist banana cake topped with a delicious cream cheese frosting.
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Ingredients
  1. 1/2 cup unsalted butter, softened
  2. 1 1/2 cups white sugar
  3. 2 eggs
  4. 1 cup sour cream
  5. 1 teaspoon vanilla extract
  6. 2 cups all-purpose flour
  7. 1 teaspoon baking soda
  8. 1/4 teaspoon salt
  9. 1 teaspoon cinnamon
  10. 1 cup mashed ripe bananas (approx. 3-4 bananas)
For the Cream Cheese Frosting
  1. 1 (8oz) package cream cheese, softened
  2. 1/2 cup unsalted butter, softened
  3. 3 – 4 cup confectioners sugar (to your preference – I used 3 cups)
  4. 1 1/2 teaspoon pure vanilla extract
  5. dash of nutmeg
  6. chopped walnuts {optional}
Instructions
  1. Preheat oven to 350F. Spray a 9″x13″ inch pan with non-stick cooking spray.
  2. In the bowl of your mixer (using the paddle attachment), cream together the butter and sugar until light and smooth. Switch from the paddle attachment to the beater/whisk and beat in eggs slowly, one at a time. Stir in the sour cream and vanilla until evenly mixed.
  3. In a medium bowl combine the flour, baking soda, salt and cinnamon and whisk a few seconds until mixed. Pour the dry mix into the wet mix and stir together. Lastly, mix in the mashed banana. Spread evenly into prepared pan.
  4. Bake for 25-35 minutes, {start checking at 25 minutes as oven temperatures vary – I kept my cake in for 34 minutes} or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before icing!
To Make The Frosting
  1. In the bowl of your mixer (fitted with the paddle attachment), mix the cream cheese and butter until smooth.
  2. Gradually add in the confectioners’ sugar and mix until smooth and creamy. Stir in vanilla extract and the nutmeg. Using a spatula or your preferred tool, spread frosting evenly on the cooled cake. Top with chopped walnuts! {optional}
Rose & Lea http://roseandlea.com/

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Happy Baking!
Natasha xo