Blueberry Mojito

I'm am so sorry everyone that I haven't been posting!  I have just been so busy lately!  Anyway today I made a delicious blueberry mojito drink!  Now I know most mojitos have alcohol in them but I took it out for me to drink.  I got this recipe from my new subscription to the Food Network Magazine!  This recipe is super easy and quick.  It literally takes 5 minutes!

Blueberry Mojito!

This mojito isn't mine, they were gone  before I could get a picture!

Ingredients: 

Around 16 blueberries, I used a little more.  (MAKE SURE THEIR BIG!)

20 mint leaves

4 lemon wedges

4 lime wedges

Crushed ice

1 ounce fresh lime juice

2 ounces fresh lemon juice

8 ounces of your favorite run, aged, (Remember this is optional)

4 ounces club soda

1/4 cup + 2 teaspoons of sugar

What to do??

Smash the blueberries.  Then mix blueberries with mint leaves, lemon and lime wedges and shake all in a cocktail shaker.  Add the crushed ice, lemon and lime juice, rum, water, and sugar.  Put mojitos in glasses and garnish with a lemon or lime wedge and a mint sprig.  Enjoy! :)

Thanks

-Alyssa :)

Blueberries and Cream Cupcakes!

Last night I made a delicious batch of blueberry cupcakes!  They were filled with blueberries and the texture and the flavor was so, so good.  My dad (who doesn't compliment people easily) said that these were the best cupcakes he's ever tasted!  I won't keep you waiting!  I got this recipe from the book Martha Stewart's Cupcakes.  Here's the recipe!


Ingredients:
1 1/2 cups all-purpose flour
1 1/2 cups cake flour (not self rising)
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups milk
2 cups fresh blueberries, plus more for garnish (I added pecans and a mint leaf instead)


Directions:  Preheat the oven to 350 degrees.  Line standard muffin tins with paper liners.  Whisk together both of the flours, baking powder and salt.  With an electric mixer on medium-high speed, cream the butter and the sugar until pale and fluffy.  Add the eggs, one at a time, beating until each is incorporated, scraping down the sides of the bowl as needed.  Beat in the vanilla.  Reduce the speed to low.  Add the flour mixture in three batches, alternating with two additions of milk, and beating until combines after each.  Fold in the blueberries.  Divide the batter evenly among the lined cups, filling each three-quarters full.  Bake rotating half way through until pale golden, about 25 minutes.  Transfer to a wire rack and let cool completely before removing the cupcakes.  Cupcakes can be stored up to 3 days at room temperature in airtight containers.


Frosting:
Whipped Cream!


Ingredients:
2 cups heavy cream
1/4 cup sugar


Directions: Whisk heavy cream until soft peaks form.  Add the sugar and whisk until combined.


To finish dollop the cupcakes with the whipped cream and garnish with blueberries or the chopped pecans and mint like I did.  Enjoy! :)


Thanks
Alyssa :)

Amazing Blueberry Banana Bread!

Lately I've been really in the mood for some banana bread, so I was searching through some cookbooks and I found the PERFECT recipe!  I got this recipe from the book Jackson Hole Cooks.  Here are the ingredients!
INGREDIENTS:
1/2 cup blueberries
1 1/2 cups flour, divided
2/3 cup sugar
1 3/4 tsp. baking powder
1/2 cup uncooked oats
2 eggs
1/2 tsp. salt
1/3 cup oil
1 cup bananas, mashed, (about 3)


Directions:

Not a GREAT picture but this tastes amazing!!

Preheat the oven to 350 degrees.  Grease one loaf pan and set aside.
In a small bowl, sprinkle blueberries with 2 tsp. of flour, stirring gently to mix.  Set aside.
In a large bowl, sift together the remaining flour, sugar, salt and baking powder.  Stir in oats.
In a separate bowl, combine the eggs, oil and mashed bananas until well blended.  Add the banana mixture to dry ingredients, stirring until just combined.  Gently fold in the blueberries.
Pour mixture into the prepared load pan and bake for 1 hour, or until toothpick inserted into the center comes out clean.  Remove from the oven and let it cool completely on a wire rack before removing the bread from the loaf pan.  Bread is best if wrapped and stored in the refrigerator 24 hours before slicing (I didn't put it in the fridge, right as it was cool I had to try it!!)  It can also be frozen.  Enjoy!! :)


Thanks
Alyssa :)