Blueberry Buckle

Blueberry Buckle

1 1/2 cups all-purpose flour
1/2 cup firmly packed light brown sugar
2 tsp baking powder
1/4 tsp salt
1/2 cup low-fat vanilla yogurt
1/4 cup egg substitute
1/4 cup vegetable oil
2 cups fresh or frozen blueberries (I find the smaller, wild blueberries have more flavour)

1/2 cup all-purpose flour
1/2 cup firmly packed light brown sugar
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
2 tbsp chilled butter, diced

Preheat oven to 375F. Spray 9″ springform pan with non-stick cooking spray. Set aside.

In a small bowl, prepare the topping by combining all ingredients and using a fork or pastry blender, cut in butter until coarse crumbs form (it should look like wet sand). Set aside.

In a medium bowl, combine flour, brown sugar, baking powder and salt. In another bowl. combine yogurt, egg substitute and oil. Mix to combine, then stir the wet mixture into the flour bowl until just moistened. Spread batter into springform pan, smoothing the top. Sprinkle blueberries over, and then sprinkle topping over blueberries.

Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Please on wire rack and cool for 15-20 minutes. Remove springform collar and slice into 8 pieces. Serve warm.

Serves 8.


Choco-Kissed Key Lime Bundt Bites

Choco-Kissed Key Lime Bundt Bites
1 3/4 cup all purpose flour
2 tsp baking powder
1/2 tsp salt
6 tsp softened unsalted butter
1 cup granulated sugar
2 large eggs
1 1/2 tsp grated lime zest
1 tbsp Key Lime juice
2/3 cup buttermilk
4 oz semi-sweet chocolate morsels

Preheat oven to 350. Spray individual bundt pan cups with non-stick cooking spray. Set to the side.

In a small bowl, sift flour, baking powder and salt.

In a mixer fitted with a paddle attachment, cream butter until light and fluffy. Add sugar and beat until well blended. Add eggs, one at a time, until incorporated, then mix in lime zest and juice. With the mixer on low, alternately add the flour and the buttermilk, being sure to begin and end with the dry ingredients.

Spoon mixture into the cups, and bake for 20-25 minutes or until lightly browned. Remove from oven and turn pan upside down on a baking sheet. Rap on the counter to dislodge the mini-bundt bites. Move to a wire rack and allow to cool for 30 minutes.

In a microwave safe bowl, add chocolate morsels and heat, 20 seconds at a time (stirring after each heating cycle) until smooth. (This may also be done over a double boiler) Grasping each bundt bite by the bottom (as much fun to say as to do!) dip them top down into the melted chocolate, and twist as you raise them out. Return to the cooling rack and allow to sit for another 30 minutes. Store in an air tight container. Enjoy!

Serves: 12.


In the Kitchen with the Wannabe Gourmet

There are times when my mind wanders as to what would make a good breakfast; most of the time, I’m having a cup of steaming coffee and a Clif bar (Apricot or Blueberry Crisp are my two favourite at the moment). But there are days, like today, when I have to have something more – so I made waffle sticks and had frozen blueberries on the side.

Continue reading In the Kitchen with the Wannabe Gourmet


Weekend French Toast

Weekend French Toast

12 pieces sliced white bread
8 oz egg substitute
1/2 cup non-fat skim milk
1 tbsp ground cinnamon
1 tsp ground nutmeg
1 tsp real vanilla extract
1/4 cup packed light brown sugar

For best results, if possible, place bread out on a baking sheet several hours prior to making French Toast to let it dry out. Alternately, place in toaster on lightest setting (bread should not brown).

In a large, shallow container, incorporate all ingredients (except bread) with a whisk until brown sugar is completely dissolved.

Place a large frying pan over medium heat and spritz with cooking spray. Take one piece of bread at a time and dip in egg mixture, turning over quickly so bread does not go soggy, and place in skillet. Do not dip more bread than you can fry at one time. Process in batches, cooking about 3 minutes on the first side (or until browned), and 1-2 minutes on the second. Respray pan between batches.

Discard left over egg mixture.

Serve with bacon (or turkey bacon, or soy substitute), fresh fruit (strawberries are exceptionally sweet right now, but blueberries, or even nectarines would be nice), and if desired, a drizzle of honey or maple syrup.

Serves: 4


Cracked Black Pepper Shrimp

Cracked Black Pepper Shrimp with Scallions and Garlic

1 or 2 cloves of garlic, finely diced (according to taste)
1 tbsp olive oil
1 bunch scallions, cut into matchstick size
1 pound (31/40) raw shrimp, peeled and deveined, tails removed
1/4 tsp Kosher salt
1/2 tsp freshly cracked black pepper (or more to taste)

Heat olive oil in wok or large heavy skillet. When the oil begins to wisp smoke, add the garlic and allow it to infuse the oil with flavour, but do not brown. This should take about 60-90 seconds. Garlic will soften slightly. Add scallions and sauté for another 1-2 minutes, until they begin to get tender. Add shrimp and toss until they are cooked (they will turn pink to let you know they’re done). Remove from heat, sprinkle salt and cracked black pepper over all. 4 servings, this will keep in the refrigerator for up to a week.


“Just Right” Chocolate Brownies

“Just Right” Chocolate Brownie

8 one oz squares of unsweetened chocolate
2 sticks of unsalted butter
5 large eggs
2 cps granulated white sugar
1 cp light brown sugar, packed
1 tbsp vanilla bean paste (or vanilla extract)
(Optional: add 1 tbsp orange extract)
1-1/2 cups all-purpose flour
1 teaspoon salt
1 tsp baking powder
(Optional: 1 cup chopped pecans or walnuts)

Preheat oven to 375F. Grease a 9 x 13 METAL pan. (Glass cooks too quickly and you’ll end up with burnt edges.)

In a small saucepan, melt chocolate and butter over low heat stirring frequently. Once completely melted, remove from heat and set aside.

In a stand mixer fitted with a whisk attachment, beat eggs, sugar and vanilla (and orange extract if using) at high speed for 10 minutes. Stop mixer, change to flat paddle attachment, and mix in chocolate mixture, flour and salt until just combined. Stir in the nuts, if using. Turn out into prepared pan.

Bake for 30-35 minutes. (Be careful not to overbake!) There should be just a few crumbs sticking to your tester when inserted in the middle of the brownies. Cool, and cut into squares.

Makes at least 36 brownies, depending on size. Serve with fresh fruit or freshly whipped cream.