I'll admit I haven't been posting with any regularity at all lately. This is largely due to the fact that I'm trying to lose weight and get into better shape. So, while I'm sure you all appreciate an occasional healthy recipe, I'm fairly certain it's the decadent ones that get the attention.

That said, I'm excited that plenty of gorgeous berries are back in the picture! They are so very healthy on their own and mixed into other good stuff, like yogurt and oatmeal.

As you can see, I like a little oatmeal with my fruit...

Awhile back, I found a recipe via Pinterest for a Blueberry-Buttermilk Breakfast Cake. It's perfect for a little weekend treat and I'm sure you could sub any kind of berry.  I've made it a couple of times...once with a little lemon glaze and once with a crunchy, sugary topping. They are both awesome! Not health food, by any means...but not horribly decadent, either. A beautiful compromise, yes? And I daresay, it's not just for breakfast...let's just call it a Tea Cake....

If you prefer, skip the icing and sprinkle a tablespoon of sugar over the batter before baking.

Blueberry-Lemon Tea Cake

Adapted from Alexandra's Kitchen

Swap the blueberries for raspberries or blackberries...anyway you like it, this cake is easy and addictive!

Ingredients

• 3/4 cup sugar
• 1 tablespoon lemon zest
• 1/2 cup unsalted butter, softened
• 1 egg, room temperature
• 1 teaspoon vanilla
• 2 cups all purpose flour, divided
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 cups fresh or frozen blueberries
• 1/2 cup buttermilk
• 1/2 cup powdered sugar
• 1-2 tablespoons fresh lemon juice

Instructions

1. Preheat oven to 350 degrees F.; spray a 9" square pan with cooking spray.
2. In a medium bowl, mix the sugar with the lemon zest until well-incorporated. Add the butter and beat until light and fluffy. Beat in the egg and the vanilla.
3. Whisk together 1 3/4 cups of the flour with the baking powder and the salt. Toss the blueberries with the remaining 1/4 cup flour and set aside.
4. Stir the flour mixture into the batter 1/3 at a time, alternating with the buttermilk. Fold in the blueberries.
5. Spread the batter into the pan. Bake for 35 to 45 minutes.
6. Mix together the powdered sugar and enough lemon juice to make a drizzling consistency. Drizzle over warm cake.

I loved the extra lemon-y flavor from the lemon icing.

Which berry would you use?

Fried Brie and Raspberry Salad with Honey-Balsamic Vinaigrette.....#thesaladbar

With all of the bleak weather around here lately, I think it's about time for some Spring food, don't you? How about a tasty salad? My friend Wendy from The Weekend Gourmet thought that salads would make a nice monthly feature and I think so too. We're calling it The Salad Bar and each month we'll feature a salad with a theme. The first theme? Berries!

I have to say, berries are right up my ally. I love them all. Blueberries, raspberries, blackberries....they're all good! I was just a little stymied over what I was going to pair with my berries. Of course, all it takes is a little stroll through Trader Joe's to get inspired....look what I found! Slicing Brie! I had an idea!

Now, bear with me as I assemble my salad...I don't necessarily measure my salad ingredients. This recipe will make about 4 servings.

Fried Brie and Raspberry Salad with Honey Balsamic Vinaigrette

Vinaigrette:

2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon coarse ground mustard
1/4 cup olive oil
salt and pepper to taste

Salad:

8 oz brie, cut into 1/2-inch slices
1 egg, beaten
1 cup panko bread crumbs
canola oil for frying (about 1/2 cup)
6-8 oz baby lettuce leaves (I used a Spring mix)
6 oz fresh raspberries
1/2 cup candied pecans

Whisk together the vinaigrette ingredients and keep chilled until ready to use.

Dip the brie slices in the beaten egg. Season the panko bread crumbs with a little sea salt and freshly ground pepper. Roll the brie slices in the seasoned crumbs, coating each side completely. Place the breaded slices in the freezer for about 30 minutes.

Heat the oil in a skillet over medium/high heat. Fry the brie slices, 3-4 at a time, until golden, about a minute per side. Watch carefully so that the cheese doesn't ooze out into the oil. Drain on paper towels.

Arrange the lettuce on a serving plate. Sprinkle the raspberries and the pecans over the top. Place 3-4 brie slices on each salad; drizzle the vinaigrette over all.

You're going to want to freeze these for a bit so they won't get too melty in the hot oil.

Martha used Dijon mustard in her vinaigrette...I used coarse ground mustard...whatever works!

Packaged lettuce, candied pecans, and raspberries...this was an easy salad to make.

I have to say that I love this new monthly salad idea...what do you think?

 Check out the salads everyone else is making:

Berry Baked Oatmeal

I was struck with the Pinterest bug again....this time a beautiful picture of oatmeal (!) worked its magic on me. Now, I've always been an oatmeal fan, but beautiful oatmeal? Seriously? Yes--when it's mixed up with  fruit and nuts and baked to perfection. This is my new favorite thing, and the kicker? It's healthy!

Toasted walnuts give this dish great flavor and texture.

Before I get to the recipe that I eventually used, let's give a little shout out to the blog that started this new obsession of mine. Thanks go to So, How's It Taste? for the gorgeous picture that turned me on to this idea that apparently started with the Amish (they know how to cook!). I looked around, of course, and found similar baked oatmeal recipes all over the blog-o-sphere, some healthy and some bordering on dessert. I actually tried different versions and found that all of them turned out to be tasty...this is definitely something that can be adapted to your own taste. In the end, I chose the healthier route, in part because a recent visit to my doctor revealed some icky cholesterol levels, but mainly because the taste is in no way compromised by using a healthier version.

Berry Baked Oatmeal

Printable Recipe

2 cups rolled oats

1/2 cup chopped walnuts, toasted

1/3 cup brown sugar

1 teaspoon baking powder

1 teaspoon cinnamon

a pinch of salt

2 cups skim milk

1 large egg, slightly beaten

1 tablespoon coconut oil

2 teaspoons vanilla extract

2 ripe bananas, sliced

1 1/2 cups raspberries or blueberries

Preheat oven to 375 degrees F.; spray a 1 1/2 quart casserole dish with cooking spray.

In a large bowl, combine the oats, 1/4 cup of the walnuts, brown sugar, baking powder, cinnamon, and salt.

In another bowl, or in a large measuring cup, mix together the milk, egg, coconut oil, and vanilla.

Distribute the sliced bananas evenly on the bottom of the casserole dish.

Sprinkle two-thirds of the berries over the top of the bananas. Cover the fruit with the oatmeal mixture. Evenly pour the milk mixture over the oats, then tap the dish gently on the counter to distribute the liquid.

Sprinkle the remaining walnuts and berries over the top of the oatmeal. Bake for 35-40 minutes, or until the top is golden and the mixture is set. Serve warm with a splash of milk, if desired.

As I mentioned, one of the great things about this recipe is how easily adaptable it is. If you want to cut out the sugar, but like the sweetness, simply substitute 1/3 cup sugar-free maple syrup for the brown sugar (add it to the liquid mixture instead of to the oats). I've also subbed steel cut oats for the rolled oats--it was fine, but the texture was definitely more chewy. Don't have coconut oil? Use butter or just cut it out completely. I've done both and it's all good.

So, there you have it....baked oatmeal. Fancy enough to serve to your guests, but easy and versatile enough to bake ahead and portion out for your own breakfast during the week. I highly recommend it.

Skinny Lemonade Shake-Ups and Mixed Berry Mojitos with Sweet 'N Low

Some of you may remember that my husband was diagnosed with diabetes earlier this Summer. While we are both so thankful that he made it to the doctor in time, it has been a bit of a struggle for him, learning the ins and outs of carbohydrate maintenance and having to give up some of his favorite sugary foods. It doesn't help that I've made a hobby out of baking said sugary foods. As a matter of fact, you could say that it has been a struggle for both of us. So, it was with impeccable timing that I was given the opportunity to experiment with some Sweet 'N Low® Sweetener, those perfectly pink little packets of sweetness that don't have any carbs or any calories.

This Thursday will mark the start of what we in Minnesota call "The Great Minnesota Get Together", aka, The State Fair. The hubby and I do plan on going, but it will be just a little different, since I've lost my eating partner. I do feel sorry for hubby, though, as he won't be able to enjoy some of his yearly treats. One of his favorite treats each year is a big cup of icy lemonade. You know ones..the Shake Up Lemonades made with fresh lemons and lots and lots of sugar. To ease his pain, I decided to make a copy cat lemonade, using the charming Sweet 'N Low® packets that I got in the mail.

The Sweet 'N Low® came all snug in a cocktail shaker, complete with recipe cards and a pink ribbon....

The recipe for homemade Lemonade Shake-Ups couldn't be any easier (I've adapted it from one on found on theKitchn). For each lemonade, simply squeeze the juice from two small lemons (about 1 /4 cup) into a big plastic cup. Add two packets of Sweet 'N Low®, ice cubes to the top, and water. Pour the lemon/ice mixture from one cup to another several times, or until thoroughly mixed. Add a straw, if desired, and enjoy! No carbs for hubby and no calories for me. Big thumbs up! 

The lemonade was good, but for myself I wanted something with a little kick. Hubby can't have any alcohol, but I can, so I brought out my mint leaves, some berries, and some lemon flavored rum, and I made myself a Mixed Berry Mojito. The original recipe can be found at My Life as a Mrs....I simply swapped the simple syrup for the Sweet 'N Low®.

This is also an easy recipe. For each mojito, you will need 1/4 cup mixed blueberries and raspberries, 4-5 fresh mint leaves, 2 packets of Sweet 'N Low®, 2 tablespoons fresh lime juice, 1 1/2 oz lemon flavored rum, ice and enough club soda to fill a tall glass. Simply place the berries, mint leaves, Sweet 'N Low® and lime juice in a small bowl. Using a wooden spoon, muddle the mixture until the berries have released their juice. Put the muddled mixture into the bottom of a tall glass. Add the rum, ice cubes, and club soda. Stir well with a long spoon and garnish with additional berries and a few mint leaves.

Holy Smokes! You can't tell it's a "skinny" cocktail. The Sweet 'N Low® is an awesome sugar substitute.

Whether you have a need to cut back on sugar for your health, or whether you just need to cut back on some calories, Sweet 'N Low® makes it possible to enjoy your drinks with no loss of flavor. Go ahead and indulge--just don't drive afterwards!

Disclaimer: As part of the DailyBuzz Food Tastemaker Program, I was given samples of Sweet 'N Low® Sweetener and a stipend. As always, all opinions are my own.

Raspberry-Cream Cheese Braid

I've made this before--the lemon version. It bears repeating, no? This time, it's made with raspberries and cream cheese. I'm finding that these braids are fairly easy to make if you have a stand mixer (I haven't tried it without). Working with dough can be tricky, but as with most things, practice makes perfect. This recipe, adapted from King Arthur Flour, makes a sweet braid that tastes like it comes from a bakery...only better, since you know what went into it.

I won't bore you with pictures of the process. If you would like, visit my post Braided Lemon-Sour Cream Bread and you can see what goes on, from making a "sponge", to braiding the dough. I will share a quick recipe for the Raspberry filling, which is awesome.

You'll have more filling than you'll need for the braids. Just use it on some pancakes...yum!

Raspberry Filling

Printable Recipe

1 (12 oz) package frozen raspberries

3/4 cup water

1/2 cup sugar

2 1/2 tablespoons cornstarch, dissolved in 1/2 cup warm water

Place the raspberries, water and sugar in a medium sized heavy saucepan. Heat over medium heat until mixture comes to a boil. Lower heat and simmer for about 5 minutes. Slowly, stir in the cornstarch slurry. Cook and stir for a few more minutes, or until the mixture is thickened and bubbling. Cool to room temperature before using.

Truthfully, I should have used more filling than the 1/2 cup per braid that is called for in the recipe. I don't think anyone would have minded if a bit spilled out....

Now, I'm thinking that a savory braid is order. A "man" braid of sorts. Pizza, perhaps? Or something with beer and cheese? Hmmm....perhaps both. Stay tuned.

Carolina Peach Sangria

The dog days of summer just aren't complete without a refreshing drink. I've decided the the refreshing drink of the month should be sangria, so here is what I found. Simple, pretty to look at, and really, really tasty. We can thank Southern Living for this recipe:

Carolina Peach Sangria
Link to Original Recipe

1 (750-milliliter) bottle rosé wine*

3/4 cup vodka

1/2 cup peach nectar

6 tablespoons thawed frozen lemonade concentrate

2 tablespoons sugar

1 pound ripe peaches, peeled and sliced

1 (6-oz.) package fresh raspberries

2 cups club soda, chilled

Stir together all of the ingredients, except the club soda. Cover and chill for 8 hours. Stir in the club soda right before serving.

*The only change I made was to use a white Merlot for the wine.

I didn't think to take the picture before I poured the wine in the pitcher. Let the sangria chill for about 8 hours before adding the club soda. Oh...and make a double batch because you'll want more. Minnesotans may want to plan this out ahead of time since the peaches are a still a little hard. Ripen them for a few days in a brown paper bag.

The leftover wine soaked fruit is delicious!

BRANdelicious Berry Crisp

Thanks to the partnership of Foodbuzz and Kelloggs® All Bran® cereal, I was the lucky recipient recently of three varieties of Kellogg's® Bran cereal. This is really good stuff if you need to increase the fiber in your diet and it is loaded with vitamins to boot. I was up to the challenge of finding a way to incorporate some of this bran in a healthier alternative to my usual fattening desserts. It just so happens that I had a bag of frozen raspberries in the freezer--the result of my failed effort to find the fresh stuff at the grocery store last week (apparently there is a drought in California). The raspberries, combined with some fresh strawberries left over from a huge Costco run and the remnants of a bag of frozen blueberries all seemed to be screaming at me to make a fruit crisp. Raspberries and bran? Hmmm....it sounded kind of good.

BRANdelicious Berry Crisp

Printable Recipe

5-6 cups fresh or frozen berries (I used a bag of frozen raspberries, a partial bag of frozen blueberries and about 3 cups of fresh, sliced strawberries)

2 tablespoons granulated sugar

2 tablespoons orange liqueur

1/4 cup whole wheat flour

1/2 cup quick cooking oatmeal

2 cups Kellogg's®  All Bran® Complete Wheat Flakes cereal, slightly crushed

1/2 cup brown sugar

1 teaspoon cinnamon

1/4 cup unsalted butter, softened

a pinch of salt

Preheat oven to 350 degrees F; spray a 9 1/2 inch deep dish ceramic pie plate (or use a casserole dish) with cooking spray.

In a large bowl, combine the berries, sugar and orange liqueur. Toss lightly to coat.

Place the berries in the prepared pie plate and set aside.

Not fond of berries? Simply substitute some apples, peaches or pears.

In the mean time, combine the whole wheat flour, oatmeal, bran flakes, brown sugar, cinnamon  and salt in a medium bowl. Cut in the butter until the mixture resembles coarse crumbs. Sprinkle evenly over the berries.

Someone recently asked me what my secret weapon in the kitchen was. Of course, I wasn't prepared to answer, so I mumbled something stupid. If I had been a bit quicker, I would have said that orange liqueur is my weapon. I love it splashed on fruit or mixed into a little whipped cream for that little

 "je ne sais quoi"

Bake for 40 to 45 minutes until the top is browned and the fruit is bubbling. Serve warm with ice cream, if desired.  OK--make it ice milk, if you want. Me? I'm having ice cream.

Who knew bran could taste so good?