Sunday, January 10, 2010

Blueberry Strudely Bundt

I made Shared Sugar's  Blueberry Sour Cream Coffee Cake for Austin's birthday and then again New Year's weekend. Both were indulging and easy to make! The first one I made was with all white flour, and the second I made using 1/4cup + 2tbsp wheat flour and the rest white The wheat flour makes it denser and more stable for the blueberries to sink into. However tastes are definitely not scacraficed, if you use only white flour. Just don't overload with too many blueberries, becuase it will make it harder for the bundt to hold it's shape because the blueberries are so heavy. I guess you could just follow the directions, but I always feel the need to modify something. Other than the flour, I followed the recipe to a "t". I love when recipes are what they say they are, and this one is!

*(Be sure to let it cool completely before knocking it out of the pan)


Tuesday, January 5, 2010

I have made this crisp a few times, it was a tasty use of the surplus of pears and apples I had, and so easy and fairly healthy too. I like to make a big batch with a little less sugar and eat it for a couple days, you know leave a spoon in the pan. I know we all know how to make a crisp but I found this recipe way better than any of my crisps in the past. It's not so much what you put in, apples, pears whatever you fancy, but how you put the topping together, again, cold butter cut up and quickly pressed together. Here is the link,  bonappetit.com,  it is called a pear crisp with crystallized ginger or something of that sort. I did make it exactly to the recipe the first time and the ginger is so good in it. This one is an apple tart with walnuts, the nuts always toast up nicely, I do recommend using nuts.   Molly