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

Deconstructed Chicken Pot Pie

I love comfort food dishes, but they can take quite a bit of time to make. And sometimes after a long day, all you want is a comforting meal without having to put forth all that effort and time. This recipe for a deconstructed chicken pot pie from Cooking Light uses rotisserie chicken meat to speed up the process without taking away from the overall taste of a traditional pot pie. The “crust” is actually a round of puff pastry that is baked separately in the oven to stay crispy. This recipe takes about 35 minutes to make so you can have this comfort food even on busy weeknights! Ingredients: 2 sheets frozen puff pastry dough, thawed Cooking spray 1 tablespoon canola oil 1 cup chopped onion 1 cup chopped carrot 1/2 cup chopped celery 2 teaspoons all-purpose flour 2 cups unsalted chicken stock 1 1/2 cups chopped skinless, boneless rotisserie chicken breast 1 1/2 cups chopped skinless, boneless rotisserie chicken thigh or drumstick 2 ounces 1/3-less-fat cream cheese 2 tablespoons chopped fresh flat-leaf parsley 2 teaspoons chopped fresh thyme 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper

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