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Tuesday, July 28, 2015

Blueberry Fritter Bread

This deliciously moist cake batter is packed with mouthwatering layers of wild blueberries and cinnamon sugar.


Blueberry Fritter Bread- Hun... What's for Dinner?


Summer is in full swing and boy have we been busy. First we set of to go camping with my parents, then we followed that up by visiting my in laws in the U.S. We are now back home and ready to relax a bit. We've hit the beach a few times this week and boy are Mr. B and I paying for it. We both have fair complexions and burn easily (even with repeated sunscreen applications), while Queenie has Hubby's complexion and just turns a beautiful light brown colour. I'm envious, especially when we get home and my back is screaming in pain from a sunburn.

Since we've been hitting the beach, I've been baking some goodies for us to bring along, to snack on during the day. I'm not sure if it's all the fresh air we've been getting, but my kiddos have turned into insatiable ravenous beasts this summer. They are grazing all day and still eating huge servings for dinner. Queenie also grew a few more inches, so I'm sure that has a lot to do with her bottomless pit stomach, LOL. But I digress...

I still have a few bags of frozen wild blueberries from last summer, so I decided to make something with it. My first thought was blueberry muffins, but then I remembered seeing a mouthwatering recipe for Country Blueberry Fritter Loaf over at The Baking ChocolaTess and decided to give this one a try. I changed it up a bit and my version kind of turned into a coconut blueberry fritter bread, by using coconut oil instead of butter and adding a few drops of coconut extract in the glaze. Let me tell you, it is beyond delicious! Super moist, bursting with blueberries and cinnamon sugar, with a great slight coconut taste. The kids LOVE it and my girlfriends and their kids were more than happy to sample a few pieces, while we were having some fun in the sun.


Blueberry Fritter Bread- Hun... What's for Dinner?


Blueberry Fritter Bread
adapted from The Baking ChocolaTess

1/3 C brown sugar
1 tsp cinnamon
1 1/4 C blueberries (I used wild blueberries that I had frozen)
2 Tbs sugar
1/2 tsp cinnamon
1/2 C coconut oil, at room temperature
2/3 C sugar
2 eggs, at room temperature
1 tsp vanilla
1 1/2 C flour
1 3/4 tsp baking powder
1/4 tsp salt
1/2 C buttermilk (or sour milk)

glaze
1/2 C powdered sugar
1/4 tsp vanilla
1/2 tsp coconut extract
1-3 tsp milk

Preheat oven to 350 degrees. Generously grease a loaf pan with coconut oil.

In a bowl combine the brown sugar with 1 tsp cinnamon. Set aside.

In a separate bowl combine the frozen blueberries with 2 Tbs sugar and 1/2 tsp cinnamon. Set aside.

In a large mixing bowl, cream together the coconut oil and 2/3 C sugar, until fluffy. Beat in eggs, one at a time, followed by the vanilla.

Sift together the flour, baking powder and salt and add to the wet ingredients; combine well. Beat in the buttermilk until smooth.

Pour half the batter into a prepared loaf pan. Top with half of the blueberries, followed by half of the cinnamon sugar mixture. Pour the remaining batter over the blueberry layer, topping it with the remaining blueberries and cinnamon sugar. Gently pat blueberries into the batter.

Bake in preheated oven for 50-60 minutes; until a toothpick inserted in the center comes out clean. Let cool 10 minutes in the pan, before removing to a wire rack.

To make the glaze, combine the powdered sugar with 1/4 tsp vanilla extract, coconut extract and milk; using as much milk needed for desired consistency. Let cake cool 15 minutes, before drizzling with glaze.


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Monday, July 27, 2015

Simple Supper Tuesday #121


Welcome back to Simple Supper Tuesday, the party featuring QUICK, EASY recipes, perfect for those busy weeknights. So, please share your crock pot, 30 minutes or 5 ingredient recipes (easy desserts are also welcome)!!

Recipe Linky Party




Make sure to visit all three blogs, to see if you've been featured this week! All featured recipes will be pinned to our Simple Supper Tuesday Pinterest page.




Recipe(s) with the MOST CLICKS




Vegetable Lo Mein- Tornadough Alli

Recipes that CAUGHT MY EYE

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The Party Rules
 
 
  1. Please link up Crock Pot and/or easy RECIPES only (simple desserts are also welcome)
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Sunday, July 26, 2015

What's for Eats? Sunday July 26, 2015

Meal planning is a great way to save money on groceries and you won't be standing in front of the fridge at 4pm, wondering what to make!


Weekly Meal Plan Dec 14, 2014 www.hunwhatsfordinner.com
Image courtesy of basketman at FreeDigitalPhotos.net


Boy what a summer! We've been busy enjoying our time off, visiting my parents, then hubby's mom and sister. We came home last week, but we are having to face a huge change in our lives. So things have been stressful and will be for a while. I'm hoping we can enjoy the last month or so of summer vacation, but this is not a summer I would ever want to repeat.

Despite our misfortune, we still need to eat and I desperately need to save money, so I'll be cooking from the freezer and pantry, only buying fresh fruits/veggies, milk, eggs and bread. Here is what I have planned for the week



  • Slow Cooker Pork Carnitas (new recipe)
  • Grilled Shrimp Cocktail with a green salad




Tuesday, July 21, 2015

Spanish Skillet Creamer Potatoes

Creamer potatoes are sauteed with Spanish inspired ingredients, for a healthy and delicious side dish.


Spanish Skillet Potatoes using Creamer potatoes from The Little Potato Company


It's summer, it's hot and the kids and I have been busy beyond words. With a visit first, to go camping with my parents, followed by a visit to my Mother in Law's, we've been keeping busy during the past few weeks. Even though we are busy, I try to make sure my kids are eating as healthily as possible. That's why I love Creamer potatoes from The Little Potato Company. Potatoes have often gotten a bad rap, especially in the dieting world, since they are high in carbs and starch. But did you know that Creamer potatoes are a good healthy vegetable option? Packed with vitamins and minerals, Creamer potatoes contain great nutrition, especially when eaten with the skins. Creamer potato skins are so thin, they melt in your mouth, which makes them a great delicious way to get in some extra fiber.

Creamer potatoes contain natural phytochemicals, carotenoids and phenols, also found in a variety of other vegetables. Plus you can find up to 20 mg of vitamin C, more than 40 mg of potassium and 25% of your daily requirement of vitamin B6, in a 100g serving. So, you can see why I'm am happy to serve my kids Creamer potatoes as part of their healthy diet. This month I decided to use the Dynamic Duo varietal, to share with you, because it contains the buttery yellow fleshed red and yellow Creamer potatoes. Both delicious is this recipe. 


Dynamic Duo Creamer Potatoes from The Little Potato Company


I've taken the habit of boiling up a bag of Creamer potatoes to keep in the fridge. This way I can saute some up for a quick side dish and add some to soups or salads. One of my favourite things to make with my boiled Creamer potatoes is a potato skillet. I often makes these on nights where we have eggs for dinner; it's the perfect side dish. As of late, I've been adding a slight Spanish flare to my skillet potatoes, with the addition of a slight hint of cumin and olives. The kids really love this side dish and I love that they are eating healthy, even when we are busy.



Spanish Skillet Potatoes using Creamer potatoes from The Little Potato Company


Spanish Skillet Creamer Potatoes

1. 5 lbs Dynamic Duo Little Potato Company Creamer Potatoes
3 Tbs olive oil
1 small onion, chopped
1 roasted red pepper, chopped
1 clove garlic, minced
1/4 tsp each salt & fresh ground pepper
1/2 tsp cumin
1 tsp paprika
1/3 C olives, sliced in half

Cook Creamer potatoes in a large pot of salted boiling water, until fork tender; about 15 minutes. Drain and let cool until easy to handle. Slice Creamer potatoes in half and set aside.

In a large skillet, heat the olive oil over medium heat. Once oil begins to ripple, add in the onion and cook until translucent; about 3-5 minutes. Add in the roasted red pepper and garlic and cook until garlic is fragrant; about 3 minutes. Add in the cooked Creamer potatoes, and season with salt, pepper, cumin and paprika. Toss together and cook until potatoes begin to form a great caramelized crust; about 5-7 minutes. Remove from heat and stir in the sliced olives. Serve with eggs, cooked to your preference.