fruit Archives - Page 5 of 21 - Lovin' From the Oven

Blueberry Buckle

July 6, 2014 by kim Leave a Comment

Have you ever had a blooper while baking? Perhaps you forgot to add the eggs or put in baking powder instead of baking soda? Well, this recipe was one of my cases. The cake was fine, I just messed up the topping.

It actually didn’t turn out so bad. The top of this blueberry buckle just came out a little more… unique looking than normal. It had pillowy craters and bubbled a bit. Can you guess what I forgot to add?

I forgot to add the flour. Rookie mistake!

Because of that, the topping batter wasn’t as crumbly. The butter basically took over and boiled in the oven on top of the cake. I’m not complaining, butter’s on my list of deliciousness!

Blueberry buckle just screams summer to me. That, plus watermelon, quality pool time, and dad’s homemade french fries. What’s on your summer list?

Recipe slightly adapted from the Sugar Plum Blog.

Blueberry Buckle

Ingredients

2 cups cake flour + 1/3 cup, divided use
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened, divided use
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1 cup fresh or frozen blueberries
1/2 cup almond milk
1/2 cup brown sugar
1/2 teaspoon ground cinnamon

Directions

Preheat oven to 375 degrees F. Grease an 8x8 baking pan with butter or olive oil.
Cream together 1/4 cup of the butter, granulated sugar, and vanilla. Beat in the egg.
Add in 2 cups of cake flour, baking powder, and salt. With the mixer on low, add in the almond milk until just moist.
Gently fold in the blueberries and pour the batter into prepared pan.
Now, make the topping: Using a fork, press together the remaining 1/4 cup butter, 1/3 cup cake flour, brown sugar and cinnamon until well combined and crumbly. Sprinkle crumble on top of cake batter. Bake 35-40 minutes or until well risen and golden brown. A toothpick inserted into cake should come out with moist crumbs attached.

https://lovintheoven.com/blueberry-buckle/

Matcha Green Tea Avocado Smoothie

April 27, 2014 by kim 1 Comment

With summer coming up, I’m all about making and drinking ice cold smoothies. I was thrilled when Tribest sent over a mason jar personal blender for me to use. Talk about perfect timing! Since we’re limited on space in our kitchen, this personal blender wasn’t too big for me to store in my cabinets. It’s small, yet powerful.

Not only that, but it’s quite versatile! It comes with lots of jars and lids for you to store your drinks in. You can blend them directly in your cup so there are less dishes to wash.

I’m still in shock at how all of these pieces fit into that one box.

I decided to make a matcha green tea avocado smoothie using DoMatcha powder. Have you ever used matcha powder before? My DF was dependent on it when he was studying for his LSATs. It’s great for focusing since it promotes health in mind and body. It also provides sustained energy without the jitters that coffee induces.

You can tell that they take time in packaging their matcha. There’s a foiled, air-tight package inside of a pop top can that has a twist cap. We’re sealing in all of the goodness, people.

Matcha powder is really a thing of beauty. It’s bright green color and fine texture is absolutely mesmerizing.

You can buy it online here. I know, I know.. it’s a little pricey but believe me, it’s worth it! The can may seem small, but you only need about a teaspoon of matcha for each cup of tea you make so a little goes a long way. Plus, there are a lot of health benefits that come with it!

This little blender whipped my drink up in no time, thanks to its 200 watt motor.

Just look at how smooth and creamy my drink came out!

The blender may have only one setting, but that’s what I like about it. It’s simple. No point in trying to figure out what speed you need for what, just pop everything in and twist.

If you don’t want to drink it right away, there’s also a cap that you can put onto your jars and store in the fridge for later.

Matcha Green Tea Avocado Smoothie

Ingredients

1 banana, sliced and frozen
1/2 avocado
1/2 cup vanilla soy milk
1 teaspoon honey
1/2 teaspoon DoMatcha powder
4-5 ice cubes

Directions

Blend all of the ingredients until smooth.

https://lovintheoven.com/matcha-green-tea-avocado-smoothie/

Panasonic #MicrowaveOnly Challenge and Giveaway

April 10, 2014 by kim 2 Comments

I am taking part of Panasonic’s #MicrowaveOnly challenge. What exactly does that entail? Well, for one day, I have to create all of my meals in the microwave! It’s actually a lot easier than I thought it would be.

For this challenge, I’m using Panasonic’s Full-Size 1.6 cu. ft. Genius Prestige Countertop / Built-in Microwave Oven with Inverter Technology, aka Model #NN-SE782S.

Since living in an apartment, I’ve always been a little frugal with my microwave. I figured that since my living situation was only temporary, I shouldn’t buy a “good’ microwave because I’ll end up moving and selling it anyways.

I was thrilled when Panasonic sent me a microwave to use for this challenge. Heck, this microwave is even better than “good,” it’s awesome. With a cooking power of 1250 watts, you can heat up things in no time! My little microwave before this took forever just to heat up water for some tea. With this, well, you’ll see…

For breakfast, I made Creamy Oats with Apple, Cherry, and Walnuts. I adjusted the recipe from Panasonic by using almond milk rather than apple juice for that extra creaminess.

The result was a hearty and fulfilling breakfast that kept me full all morning.

Creamy Oats with Cherry and Walnuts

Ingredients

1/2 cup Quick-cooking oats
2 tbsp Dried Cherries
1 1/2 cup almond milk
1/4 tsp Cinnamon, ground
pinch of Salt
1/4 cup Greek Vanilla Yogurt
1 tbsp Brown Sugar
1 tbsp Walnuts, chopped

Directions

Combine the oats, dried cherries, almond milk, cinnamon, and salt in a microwave safe bowl.
Cook on P10 for 2-3 minutes, stirring every 30 seconds until thickened.
Top with yogurt and sprinkle with brown sugar and walnuts.

https://lovintheoven.com/panasonic-microwaveonly-challenge/

Since the oatmeal kept me pretty full, I wasn’t starving when lunch came by. I decided to stay on the healthy track and eat a sweet potato.

Thanks to Panasonic’s inverter technology, my sweet potato cooked evenly and kept it’s texture and taste. The inside of the potato was just as warm as the outside, so there were no cold spots anywhere!

Microwavable Sweet Potato

Ingredients

1 sweet potato
2 tablespoons vanilla greek yogurt
1 tsp ground cinnamon

Directions

Rinse and scrub the sweet potato.
Pierce the potato all over with a fork. Wrap the potato in a damp paper towel.
Microwave for 4 minutes. Turn it over and microwave for another 4 minutes.
Be careful removing from the microwave when it's done-- it'll be hot! Unwrap the potato and cut it in half. Dollop with the greek yogurt and sprinkle the cinnamon on top. Serve warm!

https://lovintheoven.com/panasonic-microwaveonly-challenge/

For dinner, I admit that I heated up some leftovers along with a bag of microwavable popcorn. #guilty You really have to keep an eye out on your popcorn when using different microwaves– with this Panasonic, I only had to do it for a minute and twenty seconds rather than almost two minutes!

For other recipes and cooking tips, check out Panasonic’s website here.

Now for the good stuff! I’m giving away…

That’s right.. I’m giving away a full size Panasonic microwave along with a product pack (as pictured above)!! All you have to do is tweet a picture of your own #microwaveonly meal with a short description to @HomePanasonic and @kimberlywyn to win! You must also follow @HomePanasonic in order to be qualified.

a Rafflecopter giveaway

This is a sponsored post, but the opinions expressed are my own.

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