Tuesday, June 26, 2012

Actual June Food

Can you believe June is nearly over? This month has truly flown by. If you perused my June Food recipes, you'll know that I haven't been having to put all that much effort into cooking meals. Yes, I am a lazy bum. You can find me most days on the patio soaking up some rays and reading The Count of Monte Cristo
What have we been eating? Well, like I planned, a lot of cold salads, grilled foods and crock pot meals.
But we also went blueberry picking (hooray!!), so I've made a few blueberry dishes: 
like this amazing and easy blueberry crisp from allrecipes:
And this blueberry baked oatmeal via pinterest:
It's funny how, even though my blueberries were incredibly affordable at $8 for a 2-gallon bucket (See the Blueberry Farm), I still have a hard time putting two whole cups into a recipe. I still have the scratches on my arms and the sore neck from spending two hours picking them from tree-like bushes, so they are very dear! But yes, I've sacrificed a few of them to 2-cup recipes and it has been well worth it. I love fresh blueberries!
For lunch, and yes, sometimes for dinner, we have quesadillas. Ok and yes, we sometimes have them for breakfast too! Melted mozzarella has to be one of my all time favorite foods. Add the grilled butter that makes the tortillas so yummy and you really have a perfect food. These quesadillas are quick and easy and go really well with fresh salsa.
The oldest has been trying her hand at breakfast. To make this beginning easy for her, I've stocked up a bit on some canned breakfast breads. One of my favorite things to make with these easy breads is Monkey Bread (you know, cut the canned biscuits in fourths, roll those fourths into tiny balls, dip these balls into melted butter and cinnamon and sugar then place in pan and bake--oh, and sprinkle the top with brown sugar and more cinnamon. Yum!) 
So we've been having some fun treats for breakfast.
Speaking of breakfast (or any time of day really) I have discovered that I do like Carrot Cake after all. I think my hang up with it all these years is that it tastes more like a muffin than a cake. So I made mine like muffins (and tweaked the recipe a bit so that they actually are not so bad for you for breakfast). So here's the 

Carrot Cake Muffin Recipe
1 1/2 cups brown sugar
1/4 cup vegetable oil
1/2 cup apple sauce
3 eggs
1 teaspoon vanilla extract
3/4 cup buttermilk
2 1/2 cups grated carrots
1 cup AP flour
1 1/2 cup whole wheat flour
1/2 cup oatmeal
1/4 cup flax seed
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons salt

Mix sugar and wet ingredients. Add carrots. Mix dry ingredients separately and then add to carrot mixture. Mix sparingly. Pour into muffin cups or prepared muffin tin and bake for 20-25 minutes until muffins are set. 

The original icing recipe calls for
1/2 cup butter
1 8oz package cream cheese
1 teaspoon vanilla extract
4 cups confectioners sugar
but for breakfast, I thought I'd try a bit less sugar--more like a sweetened cream cheese spread. So I mixed
1/4 cup butter
1 8oz package cream cheese
1 teaspoon vanilla extract 
1 1/2 cups confectioners sugar
and it worked. But the first recipe is definitely sweeter--so you choose.
Blend icing ingredients and spread over cooled muffins.

This is my second food post in a row--and that's pretty unusual for Of Such is the Kingdom. Don't worry, I'm not going exclusively recipes on you, it's just that in the summer, it seems like our world revolves quite a bit around food: packing picnics, making breakfasts, making snacks, putting together cold salads. Something about being off our regular schedule makes us eat more, I guess.
Happy cooking
and
Happy eating!
 {linked}
P.S. Thanks Deedra Martell for commenting on my That Works for Me E-book giveaway. You have won! You should be receiving an email with a free download of the book. Enjoy!

4 comments:

  1. Thanks for sharing with us at Kids in the Kitchen! YUM! :)

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  2. We LOVE blueberries around here!! And, yes, picking them can be a challenge, but it's so worth it, right?!

    I stopped by b/c of those muffins... yum-o! Can't wait to give them a try.

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  3. Those carrot cake muffins look SOOOOOO yummy! One of my faves! :) Yay for daughters cooking in the kitchen - how fun!

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  4. The carrot cake recipe does not have a temperature for baking. But I'm sure I'll figure it out so I can bake these. They sound so good.

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