Blueberry pie has been on my mind. I’m a party of one so the idea of hand pies appeal to me, they can be eaten alone and shared. I found the regular sized blueberries were more flavorful than the wild blueberries. I like using frozen but fresh is great too. Last week I found bags of frozen blueberries and Immulate Baking pie crusts on special so I devised this recipe. Sometimes I add a little fresh Microplaned lemon rind in with the sugar as I did with this batch. Super yummy!
I stumbled on these murals along Christiansen Alley, which runs parallel to the first block of shops along the North side of Colorado Boulevard (it’s the alley to Sur le Table and Paper Source). Love! Another reason I find living here inspiring, art and trees everywhere. Get out and experience a different path today. Enjoy, Shelly xoxo
These flaky mile-high Layered Buttermilk Biscuits look fantastic! Lots of cool tips in here to make better biscuits, like using a food processor with only part of the flour… and pressing straight down, not twisting the cutter so you don’t get a sealed edge on the biscuit. Enjoy from Martha Stewart. Please leave a comment if you’ve made this recipe. Love, Shelly xoxo
I recently shared these muffins at Lift, where I work out in West Hollywood.
The Trainers scarfed down these moist mini muffins and said they were amazing! I then posted them on Twitter and the alternative milk company, Silk™ asked me to post my recipe since I used Silk™ Almond Milk to make these tasty muffins.
This is the perfect buttermilk pancake! Hands down, a must add to your cookbook recipes. Light, tender and crispy on the outside.
2 cups (10 oz.) all-purpose flour (or mix 1 cup all-purpose flour + 1 cup whole-wheat flour)
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups buttermilk (increase 1/4 if using wheat-flour option)
1/4 cup sour cream
2 large eggs
3 tablespoons unsalted butter, melted and cooled
1-2 teaspoons canola oil mixed with 1-2 teaspoons butter
Preheat oven to 200 F. Spray a wire rack with cooking spray and set it inside a baking sheet then place the baking sheet in the oven.
In a medium bowl, whisk together the flour, sugar, salt, baking powder and baking soda. Create a well in the center of the mixture. Add the buttermilk, sour cream, beaten eggs and cooled melted butter to the dry ingredients and whisk gently just until combined – the batter will be lumpy and it’s fine if there are a few streaks of flour. (Avoid over-mixing.) Let the batter sit for 10 minutes.
Heat 1 teaspoon of the oil/butter mixture in a 12-inch nonstick skillet set over medium heat. Once the oil starts shimmering, use paper towels to wipe the pan so only a thin, even coating of oil covers the bottom and sides. Use a 1/4 cup measure to portion the batter into the pan. Cook on the first side until the edges are set and bubbles form on the surface, about 2-3 minutes. Use a spatula to flip the pancakes and cook for 1-2 minutes on the second side, or until golden brown and cooked through. Transfer the pancakes to the wire rack in the oven. Repeat with remaining batter, adding the rest of the oil/butter mixture to the pan if necessary.
I like to add precooked bacon strips to the pancakes before I turn them over.