Blueberry Coffeecake with Almond Streusel

My boyfriend and I were visiting friends this weekend and I wanted to bring a little something for everyone to enjoy. This month’s Cooking Light gave me the perfect recipe: Blueberry Coffeecake with Almond Streusel.     Coffeecake can refer to two different dishes: a cake made with coffee, or a cake that is served with coffee. This coffeecake is the latter, and can be served for breakfast or as a dessert.       Ingredients: 9 ounces unbleached all-purpose flour (about 2 cups) 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 cups fresh blueberries 1/3 cup packed brown sugar 1/4 cup old-fashioned rolled oats 2 tablespoons sliced almonds 1 tablespoon unbleached all-purpose flour 1/4 teaspoon ground cinnamon 2 tablespoons butter, melted 3/4 cup granulated sugar 1/4 cup butter, softened 2 tablespoons canola oil 1 large egg, lightly beaten 1 cup nonfat buttermilk 2 teaspoons grated lemon rind 1 tablespoon fresh lemon juice Cooking spray

Linguine with Spinach-Herb Pesto

I love a fresh pesto, it brightens up any dish and just screams spring. I made Fettuccine with Seared Tomatoes, Spinach, and Burrata earlier this week and had some spinach left over. Cooking Light’s latest issue had a recipe for Linguine with Spinach-Herb Pesto which uses spinach, basil, oregano, and time to make a creamy pesto sauce. How great does that sound?? Ingredients: 4 ounces fresh baby spinach 1/4 cup slivered blanched almonds 1/4 cup fresh basil leaves 2 teaspoons chopped fresh oregano 1 teaspoon chopped fresh thyme 1/4 teaspoon black pepper 1 large garlic clove, chopped 2 tablespoons organic vegetable broth 2 teaspoons fresh lemon juice (~1/2 a lemon), plus zest from 1/2 a lemon 1/4 teaspoon salt 2 tablespoons extra-virgin olive oil 1 ounce Parmigiano-Reggiano cheese, grated and divided (about 1/4 cup) 8 ounces uncooked linguine

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