Blooming Blueberry Bread

You know those pictures of blooming bread on Pinterest?  The ones with pepperoni and cheese or bacon and onions and cheese?  Always cheese!

I decided that a sweet version of that type of bread would be a great idea.  I was right!

Blooming Blueberry Bread

 

It starts with a loaf of artisan bread.  I bought mine in the bakery section of the grocery.  Then I added sweetened cream cheese, fresh blueberries a drizzle of melted butter and a generous sprinkle of cinnamon sugar.

Pop all of that into the oven and what comes out is purely marvelous!

I could not stay away from this bread.  And neither could anyone else.

When I made it, there were only two of us at home.  And my youngest son, who was with me doesn’t like blueberries.  I wasn’t sure he’d even give the bread a try.  I decided I didn’t need to eat a whole loaf, so I gave some to our neighbors.

Then my youngest daughter and her friend came in.  They both ate bite after bite.  By the time my oldest son got home, there were only a few bites left.

Blooming Blueberry Bread eatathomecooks

 

See all that gooey, sweet cream cheese?  And the blueberries that have “popped” in the oven?  Amazing!

It’s very easy to make, only taking a few minutes to put it together.  Your family will love you for serving this!

Here’s what you’ll need:

Blooming Blueberry Bread ingr

Blooming Blueberry Bread

Yield: 6-8 servings

Blooming Blueberry Bread

Ingredients

  • 8oz cream cheese, softened
  • 1/2 cup sugar
  • 2 cups blueberries
  • 1 round loaf artisan style bread
  • 4 Tbs. butter, melted
  • 1 tsp. cinnamon
  • 3 tsp. sugar

Instructions

  1. Beat cream cheese and sugar together with an electric mixer until blended.
  2. Fold in the blueberries.
  3. Score the bread in a grid pattern, being careful not to cut all the way through.
  4. Place on a baking sheet and spread cream cheese and blueberries all through the scored sections of bread.
  5. Drizzle melted butter over bread.
  6. Mix cinnamon and sugar together and sprinkle over the top of bread.
  7. Bake at 350 degrees for 15 minutes or until hot through.
  8. Serve immediately.
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Sunny Blueberry Orange Bread

It’s no secret that blueberry and lemon is one of my favorite flavor combos, but I am so glad that I decided to try blueberry and orange together! It’s a burst of sunshine and happiness in your mouth! Blueberries are in season, and I am enjoying every minute of it. I love them in my yogurt, in my green smoothies, in muffins, cakes and more!

Blueberry Orange Bread EAH

The only juice my son will drink is Sunny D, so that is what I used in this bread. However, any OJ could be used, you just may need to increase the amount of sugar, depending on how sweet the juice is.

blueberry orange slice EAH

Look at all those blueberries! I made mini loaves of bread, but you could also make one 9 inch loaf (or use a muffin pan, just reduce baking time.)

Sunny Blueberry Orange Bread

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1-1/2 teaspoons baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon salt
  • 2/3 cup Sunny D juice drink
  • 1 egg
  • 2 tablespoons canola oil
  • 1 teaspoon orange zest (optional)
  • 1 heaping cup blueberries (fresh or frozen)
  • Glaze – 1 cup confectioner’s sugar mixed with 1 teaspoon vanilla extract and enough Sunny D juice to reach desired consistency.

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, & salt.
  3. In separate bowl, mix together juice, egg, oil and zest, if using.
  4. Add your wet ingredients to the dry, mixing just until dry ingredients are moistened.
  5. Fold in the blueberries.
  6. Divide batter into 3 mini loaf pans, or one large (9 inch) loaf pan (sprayed with non stick cooking spray, or greased with butter)
  7. Bake for 30-35 minutes for mini loaves or approx. 55-60 minutes for large loaf, or until bread is golden and springs back when lightly pressed.
  8. Allow to cool in pan for 5-10 minutes, then transfer to wire rack to finish cooling.
  9. While slightly warm, pour glaze over top of bread loaves, if desired.
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If you are looking for more great recipes for blueberries, check out the Ingredient Spotlight: Blueberries, Raspberries and Blackberries!

KimM is a contributing writer for Eat at Home. She lives in NC with her husband, three children, and 2 fur babies. You can find her blogging about her kitchen adventures at Makin’ it Mo’Betta. You can also follow her on PinterestFacebook and Twitter.

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Copy-Cat Burger King Cini-Mini Pull-Apart Rolls

cinimini side view EAH

These copy-cat Burger King Cini-Mini Rolls are so easy and quick.

Last weekend, I wanted to make a special breakfast for the kids, but I didn’t actually feel like cooking. Does that ever happen to you?! I was so tired from being up most of the night with a sick child, but I wanted my other kids to have something other than cold cereal. So, what’s the answer when you find yourself in that dilemma? Canned biscuits to the rescue!

cinimini collage EAH

I had quickly dismissed the idea of homemade cinnamon rolls….just too much work….when I remembered I had a can of biscuits in the fridge. In just a few simple steps, I had a yummy breakfast treat that had my girls super excited. (My little boy was still sick, so he missed out this go round, but they are so easy, I know we will be making them again!)

cini mini pull aparts2 EAH

They are reminiscent of monkey bread, but with a lot less sugar and butter.  I like to save ooey, gooey buttery Monkey Bread for special occasions!  My oldest said they were a lot like Cini Minis from Burger King, hence the name!

Cini-Mini Pull-Apart Rolls

Ingredients

  • 1 can of biscuits
  • butter spread
  • brown sugar
  • cinnamon

Instructions

  1. Flatten each biscuit to approx 1/2 inch thickness.
  2. Spread each biscuit with butter.
  3. Sprinkle brown sugar over butter.
  4. Sprinkle on cinnamon.
  5. Roll each biscuit into a 'cylinder' shape.
  6. Cut each rolled biscuit into 3 equal pieces.
  7. Place each mini roll (fold side down) into buttered cake pan.
  8. Bake at 350 degrees until biscuits are golden brown. Approx 10 mins for my biscuits.
  9. Carefully flip biscuits onto plate.
  10. Serve with icing for dipping, if desired.
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You can see the steps and ingredients I used in the second picture above. The amounts of butter, brown sugar, and cinnamon are going to vary depending on your tastes. I used large Grands reduced fat biscuits, that come 8 in a tube, and opted to use a brown sugar/Splenda blend and Smart Balance Light butter spread.  For the brown sugar and cinnamon, I just sprinkled some on, without measuring…I told you this was an easy recipe!  A simple icing would be fun for dipping too.

cinimini pull aparts4 EAH

Whip these up, or even better, supervise while the kids do it! Then, sit back and enjoy…and you don’t even have to worry about super sticky fingers and faces once the kids are done! Well, I’m not making any promises on that one ;-)

If you want to discover lots of other uses for canned biscuits, check out a previous (and extremely popular!)  Ingredient Spotlight  on the subject.

KimM is a contributing writer for Eat at Home. She has three children, ages 12, 10 and 5; 2 fur babies, and blogs about her kitchen adventures at Makin’ it Mo’Betta. You can also follow on PinterestFacebook and Twitter.

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Cheddar Chive Freezer Biscuits

Cheddar Chive Freezer Biscuits

Cheesy biscuits in the freezer, ready to bake for dinner?  Now, that’s a great short cut for cheaters!

These Cheddar Chive Freezer Biscuits are simple to make and freeze really well. I serve them with so many dishes: chili, soups, chicken pot pie, pork and ham. My family loves it when I bake up enough that I have leftovers the next day. I cut the leftover biscuits in half and use them for bread in ham sandwiches. Quite delicious!

To form the biscuits, I drop them on cookie sheets using a soup spoon out of my silverware set. Using this method, I tend to get 18 biscuits out of the recipe. I usually bake 9 right away, then freeze the other 9. I love it because I can serve hot biscuits for two different dinners but only have to wash the dishes once!

To freeze these biscuits, line a baking sheet with waxed paper. Then drop the biscuits onto the waxed paper. Freeze for one hour. Remove frozen biscuits from the baking sheet and store in a freezer bag, making sure to squeeze out as much air as possible.

Helpful hint: I always mark the bag with the temperature and the cooking time. That way, when I pull out the bag, I know I need to bake the biscuits at 425 for 15 – 18 minutes.

Cheddar Chive Freezer Biscuits

Yield: 18 biscuits

Cheddar Chive Freezer Biscuits

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 cup shredded sharp Cheddar
  • 2 tablespoons minced fresh chives
  • 2 teaspoons kosher salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup butter, cold and cut into pieces
  • 1 cup buttermilk
  • 2 eggs, beaten

Instructions

  1. Preheat oven to 425.
  2. Whisk together flour, Cheddar, chives, salt, baking soda, and cayenne pepper in a medium bowl. Using a pastry blender or two knives, cut in the butter.
  3. In a small bowl, stir together the buttermilk and eggs. Stir until flour mixture just until all ingredients are wet.
  4. Drop dough by heaping tablespoonfuls onto a greased cookie sheet. Bake until golden, between 15 and 18 minutes.
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Hot cheddar chive biscuits are comfort food at its best! How will you serve them?

Andrea has been married to Peter for 20 years, and together they have two teenage daughters. Struggling with the reality that soon her girls will be on her own, she is leaving them vlogs at 101 Life Lessons. You can also find her at The Greenbacks Gal where she finds organic deals, green steals and cooks real food meals.

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Spoon Bread with Swiss

Have you ever heard of spoon bread?

In Berea, KY where we used to live the Boone Tavern is famous for their spoon bread, a soft cornbread served and eaten with a spoon.  Traditionally, the dish doesn’t have any cheese in it, but I found a version with cheese in an old cookbook of mine.

The Country Gourmet Cookbook calls for Colby, Fontina or Romano.  I used Swiss because that’s what I had available and it turned out great.  I served it with grilled ham and Spicy Skillet Turnip Greens from Add a Pinch (they were delicious!).

Here’s what you’ll need:  [Read more...]

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How to Make Whole Wheat Bread by Hand

When I make homemade bread, I like to make quite a few loaves at once.  I don’t have time to make bread more than once a week (and I don’t even make it that often) so I like to have a lot to show for the effort.

This recipe will make 4 loaves.  But it’s too much dough for my stand mixer to handle so I make it by hand.  I enjoy the process of starting with flour and yeast, then kneading the dough to form loaves.  It feels rustic and wholesome and slow.  Such a contrast to the rest of modern life.

Of course, nothing compares to pulling hot loaves from the oven and slathering butter over thick slices.

Homemade bread is easy to make, but it does take some time and a little bit of muscle too, if you’re doing it by hand.  I’m going to take you through the whole process, so there are a lot more photos in this post than most of my posts.

Tomorrow, I’ll share how to make Whole Wheat Cinnamon Rolls with part of the dough.  [Read more...]

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Ingredient Spotlight: Quick Breads

I know, I know.  Quick breads are not ingredients.  But I needed your help and this was the best way I could think of to get it.

You see,  I only have 3 recipes for quick breads on my blog and I love quick breads!  That’s where you come in.  I can’t wait to see the recipes you have for me.

I’m not even going to link to my recipes this week.  I want to see what you’ve got!

Share your recipes!  Link up your quick bread recipes (breads that use no yeast).  Feel free to link as many as you like.  Be sure to link back to Eat at Home in your blog post.  You can use the button below, if you like.  I’ve added the html for you.

<a href=”http://eatathomecooks.com”><img title=”ingredient spotlight button125″ src=”http://eatathomecooks.com/wp-content/uploads/2011/10/ingredient-spotlight-button1252.jpg” alt=”" width=”125″ height=”125″ /></a>



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Hoe Cakes

hoe cake done

Dick stole the hoe cake

Ran through the meadow with it

Hid it in a brush pile

And swore he never meddled with it

From Granny Will Your Dog Bite and Other Mountain Rhymes

Hoe cakes are just another way to fix your cornbread, a good variation on a mealtime staple.  When I was growing up, we ate them just like cornbread but you can also have them with syrup if you like.

[Read more...]

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Pineapple Carrot Bread

My mom used to bake this bread when I was little.  I remember eating it for an afternoon snack and sometimes for breakfast.  It’s a flavorful, moist loaf.  A nice change from banana bread.

Here’s what you’ll need: [Read more...]

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Garlic Herb Rolls

This is a quick and easy way to dress up frozen roll dough.  I use Rhodes brand, but there are others.  Check in the freezer section of your grocery.

The ingredients are simple and you can alter the seasonings to complement your meal.  Here’s what you’ll need: [Read more...]

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