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Lemon Coconut Crescent Pinwheels | alidaskitchen.com

Lemon Coconut Crescent Pinwheels

Lemon Coconut Crescent Pinwheels are a flaky, buttery crescent roll filled with lemon curd and coconut. This simple do-it-yourself breakfast pastry takes minutes to make using only three ingredients! 

Lemon Coconut Crescent Pinwheels | alidaskitchen.com

We have been pumpkin everything lately, from pie to cake and beyond! While my family is crazy for pumpkin, by the time Thanksgiving rolls around, I have a feeling they will be looking for a change. Instead of our usual Pumpkin Baked French Toast (which is really, really good, by the way!!), I am thinking we will mix things up a bit with a quick and easy do-it-yourself pastry that can be whipped together in minutes. Lemon Coconut Crescent Pinwheels are sweet, refreshing, delicious and far from pumpkin anything….

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Grandma's Lemon Bars | alidaskitchen.com

Grandma’s Lemon Bars #SundaySupper

This is my Grandma’s Lemon Bars recipe – a classic made simple, delicious and melt-in-your mouth good!

Grandma's Lemon Bars | alidaskitchen.com

 

As a child, whenever we went to visit my grandparents, my grandma always had a spread of several dozens of different varieties of homemade goodies.  If it were for a special holiday, like Christmas, there were even more varieties.  Her treat platters were impressive to say the least!  Each item was unique, a labor of love, and absolutely delicious….

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Lemon Buttermilk Bundt Cake | alidaskitchen.com

Lemon Buttermilk Bundt Cake #SundaySupper

This easy recipe for Lemon Buttermilk Bundt Cake makes a delicious lemony cake that can be enjoyed for breakfast or served with ice cream for a light dessert.

Lemon Buttermilk Bundt Cake | alidaskitchen.com

The theme for Sunday Supper this week is Hometown Foods, hosted by Coleen of The Redhead Baker. As I was coming up with my hometown recipe, I had visions of recipes for Juicy Lucys, wild rice or a healthier tater tot casserole dancing in my head.  But as I was doing this recipe during my morning commute, I drove past a large sign that inspired me……

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Lemonade Cake | An easy cake made with real lemonade and topped with a lemonade marshmallow buttercream frosting!

Lemonade Cake

Celebrate the taste of summer with this extra special Lemonade Cake topped with a lemonade marshmallow buttercream frosting!  

One of my favorite sayings is ‘A party is not a party unless there is cake!’   I actually don’t know if that is a real saying or if I just made it up, but they seem like good words to live by.  Who doesn’t love a good party and cake!

Lemon Poppy Seed Bundt Cake | alidaskitchen.com #recipes #bundtcakes #factsupfront #spon

Lemon Poppy Seed Bundt Cake

Tracking PixelThis is a sponsored post written by me on behalf of the Facts Up Front program.

Lemon Poppy Seed Bundt Cake is a lemony buttermilk cake made with whole wheat flour and studded with poppy seeds.

Lemon Poppy Seed Bundt Cake | alidaskitchen.com #recipes #bundtcakes #factsupfront #spon

This Lemon Poppy Seed Bundt Cake is made with fresh lemon zest and juice, buttermilk, poppy seeds and whole wheat flour.  It is a delicious coffee cake that is great for a special breakfast, snack or light dessert.  This cake is so lemony, bright and cheery, it reminds me of spring.  Now that we have warmer temperatures and snow melting, spring is finally on its way! One of my favorite things about spring is finally getting outside and being active as a family.  We love to run, go on bike rides or just kick around the soccer ball.  When kicking our healthy habits into high gear, I also find that we start paying more attention to what we eat.  I recently used this Nutrition Calculator to find out my daily caloric needs, as well as fiber, protein and other important nutrients.

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Chewy Lemon Sugar Cookies | alidaskitchen.com #recipes #lemon #cookies #SundaySupper

Chewy Lemon Sugar Cookies #SundaySupper

Chewy Lemon Sugar Cookies are the ultimate chewy sugar cookie with a lemon twist.  These are a perfect Springtime treat to welcome the season!   

Chewy Lemon Sugar Cookies | alidaskitchen.com #recipes #cookies #SundaySupper

While it may technically be spring, Minnesota temperatures remain chilly (think single digits, brr!)  It is this time of year, the transition from winter to spring, that lemon desserts are wonderful.  Berries are not quite in season, and lemon is like a bite of sunshine, all bright and cheery.  Add lemon to the ultimate chewy sugar cookie, and it’s Springtime perfection in cookie form….

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lighter lemon cake

Lighter Lemon Cake

Right now,  I am listening to the sounds of our snowplow service plowing our driveway. Again.  We got 5 inches of snow yesterday and are projected to get at least another inch today.  It’s mid-late April.  Yikes!  So while I had a different recipe to share with you today, I thought we all could use a little sunshine, well…for a variety of reasons these days. Nothing says sunshine quite like a lemon dessert, and this Lighter Lemon Cake will definitely brighten any day.

Back in February, I shared Adam’s Baseball Birthday cake, and the flavor of that cake was this Lighter Lemon Cake.  Lighter Lemon Cake has become my ‘go-to’ lemon cake.  It has a generous amount of lemon zest and juice, yielding a vibrant lemon flavor, and the buttermilk helps yield a nice, moist crumb.  The lemon zest and juice in the frosting gives an extra lemon boost, which is bright and delicious.  If you like lemon, you’ll love this cake!

This cake is made on the lighter side, which means less frosting than a typical cake, or a typical layer cake anyway.  While I stretched it to cover the sides of a layer cake for purposes of making a last minute baseball cake, I recommend just spreading frosting between the layers and on top of the cake, leaving the sides exposed OR make 1 1/2 times the frosting amount to have enough to fully cover the cake.

And while we are all a little snowed out after this winter, I can tell you one little boy who is elated.  Here is a picture of Adam after the snowstorm we had last week.  He’s loving every minute of it,…which is a different kind of sunshine that is sure to brighten any day.

Lighter Lemon Cake
 
Yields: 12-16 servings
Ingredients
  • Cooking spray
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • pinch salt
  • 1½ cups granulated sugar
  • ½ cup unsalted butter, softened
  • 3 eggs
  • 1 cup buttermilk
  • 2 tablespoons finely granted lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla
  • Icing:
  • 3 cups powdered sugar
  • ¼ cup unsalted butter, melted
  • 1 tablespoon lemon zest
  • ¼/ cup fresh lemon juice, add as needed
Instructions
  1. Preheat oven to 350 degrees. Spray 2 9-inch (or 8-inch) cake pans with cooking spray, line the bottoms with waxed paper and coat the waxed paper with cooking spray. Set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
  3. In a large bowl, beat sugar and butter at medium speed with a hand (or stand) mixer until well-blended (about 5 minutes). Add eggs, one at a time, beating well after each addition. Then alternate adding flour mixture and buttermilk, beating on low after each addition until just combined. Last, beat in the lemon zest, juice and vanilla.
  4. Pour equal amounts of batter in prepared pans and sharply tap on counter to remove any bubbles.
  5. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans on a wire rack for 10 minutes and then remove from pans to cool completely. Remove waxed paper.
  6. To make icing: In a large bowl, beat powdered sugar, butter, lemon zest and juice until combined and smooth. Frost cake as desired.


Source: Cooking Light, May 2008

homemade fig newtons

Oatmeal Fig Bars | Homemade Fig Newtons

oatmeal fig bars | homemade fig newtons
Oatmeal Fig Bars are a chewy, fig-filled bar made on the lighter side.  They taste pretty close to a Fig Newton, but homemade is always better, right?  When I was researching for a healthy fig bar recipe made with oatmeal, I was surprised to find there weren’t many (or rather any that were suitable).  So I decided to take the dough of a oatmeal date bar recipe and replace the date filling with a fig filling.  Because I wanted these to be healthier, I reduced the amount of sugar in the dough and eliminated added sugar from the filling.  In lieu of sugar, I added lemon juice and zest to the filling to brighten the flavor and also act as a thickener.  The result was just what I had in mind for a healthy fig bar, and they were also really simple to make.

When I was making these Oatmeal Fig Bars, I couldn’t help but think about my grandma and grandpa and chuckle.  I’ve talked many times about my grandma and what a wonderful baker she was.  While I’m sure my grandpa loved all of her (delicious!) baked goodies, he always had a stash of Fig Newtons in their pantry.  I really can’t blame him.  Not much beats a Fig Newton (except for these bars of course!.. but I digress).  I don’t think my grandma ever attempted to make a homemade variety of his beloved fig bars, but I’m sure they would have been similar to these…and my grandpa would have stashed these instead!

oatmeal fig bars | homemade fig newtons

Oatmeal Fig Bars | Homemade Fig Newtons
 
Yields: 16 bars
Ingredients
  • 1 cup chopped dried figs, stems removed (8 ounces)
  • ½ cup water
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1½ cups rolled oats (I used quick oats)
  • 1 cup all-purpose flour
  • ¾ cup packed brown sugar
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup butter, melted (I used light butter)
  • 1 egg white
  • Cooking spray
Instructions
  1. In a small sauce pan, put figs, water, lemon juice and zest, and bring to a boil. Simmer until mixture starts to thicken (about 3 minutes). Let cool for about 5 minutes.
  2. Put filling in food processor and process until smooth. Set aside.
  3. Preheat oven to 350 degrees. Spray a 8-inch baking pan with cooking spray and set aside.
  4. In a large bowl, whisk together oats, flour, sugar, baking soda and salt.
  5. Add butter and egg white to oat mixture and stir until combined.
  6. Press half of the oat mixture into the prepared baking pan. [Note: I used waxed paper to press and spread the mixture into the pan]. Next, carefully spread with fig mixture. Last, drop pieces of remaining oat mixture over the fig mixture so it appears crumbly and then gently pat it down [Note: I used waxed paper for this step].
  7. Bake for 20 to 25 minutes or until lightly browned. Cool on wire rack.

This marks the third installment of the Eating the Alphabet Challenge, hosted by Brenda of Meal Planning Magic.  This month we’re featuring healthy recipes using fruits, vegetables, grains or legumes that start with letters E or F.  This was a no-brainer for me.  I’ve been wanting to come up with a healthy Fig Bar recipe, so this was just the incentive I needed!

lemon buttermilk cake

Lemon Buttermilk Cake


We had a special surprise arrive last Friday ~ our baby decided to arrive a little early!  Naturally, when there is a birthday, there must be a birthday cake.  This Lemon Buttermilk Cake is quick and easy enough for a sleepy mama to whip together in minutes.  It’s not only simple to make, but the lemon cake is perfectly lemon-y, refreshing and delicious.  To dress it up, I added a simple lemon buttermilk glaze to drizzle over the loaf, with some extra to drizzle on the slices.  This cake is so good as-is, but the glaze adds a little something that makes it feel extra special.  Adam could not get enough of the baby’s birthday cake, and I discovered that despite not being a frosting person, he loves glaze.  Who can blame him!

Now to the baby details!  We had a baby girl named Greta Rose.  She is an easy baby so far and super sweet.  Seems fitting I guess, because the same could be said about Lemon Buttermilk Cake! 🙂




Lemon Buttermilk Cake
 
Yields: 8 to 10 servings
Ingredients
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1½ cups granulated sugar
  • ½ cup canola oil
  • ¾ cup buttermilk, well-shaken
  • 2 eggs
  • 1 tablespoon lemon zest (finely grated, approx 2 lemons)
  • ¼ cup lemon juice (approx 1½ lemons)
  • 1 teaspoon vanilla extract
  • Cooking spray
  • GLAZE:
  • 1 cup powdered sugar
  • 1½ tablespoons fresh lemon juice
  • 1 to 2 tablespoon(s) buttermilk, well-shaken
Instructions
  1. Preheat oven to 350 degrees. Spray 8"x4" loaf pan with baking spray and set aside.
  2. In a large bowl, whisk together flour, baking powder and salt.
  3. In a medium bowl, add the sugar, oil, buttermilk, eggs, zest, juice and vanilla and whisk to combine.
  4. Add buttermilk mixture to flour mixture and whisk to combine. Pour into prepared loaf pan.
  5. Bake for 65 to 75 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan for 15 minutes and then transfer to a wire rack to cool completely.
  6. To prepare glaze, in a small bowl, whisk the powdered sugar, lemon juice and buttermilk until well-blended. Drizzle over cooled cake, as desired.

Sources: Real Simple for the cake, Cooking Light for the glaze
cream cheese cookies with lemon glaze

Cream Cheese Meltaways

cream cheese meltaways with lemon glaze

Cream Cheese Meltaways with Lemon Glaze are little bite-sized cookies that are a light and delicious addition to any holiday cookie platter.  These cookies were a new addition this year, and they were an instant favorite!  The lemon glaze gives just a hint of lemony sweetness to the cream cheesy butter cookies.  The recipe for glaze makes plenty.  You could probably get by with using half the glaze recipe, or better yet – double the cookie recipe…these will go fast!

Cream Cheese Meltaways
 
Yields: 36 cookies
Ingredients
  • 1¼ cups all-purpose flour
  • ½ cup cornstarch
  • ⅛ teaspoon salt
  • 1 cup powdered sugar
  • ½ cup butter, softened (I used light butter)
  • 2 ounces block-style Neufachtel cream cheese (1/3 less fat/light)
  • 1 teaspoon vanilla
  • Glaze:
  • 1¾ cups powdered sugar
  • ¼ cup fresh lemon juice
  • assorted sprinkles, for decorating (optional)
Instructions
  1. Preheat oven to 375 degrees. Line cookie sheets with parchment paper and set aside.
  2. In a medium bowl, whisk flour, cornstarch and salt until combined.
  3. In a large bowl, add powdered sugar, butter, cream cheese and vanilla and beat at medium speed until light and fluffy.
  4. Add flour mixture to butter mixture, stirring until combined. (Note: dough will be dry and crumbly).
  5. Shape dough into 1-inch balls (be careful not to overwork dough) and place on prepared cookie sheets.
  6. Bake for 8 to 10 minutes, or until bottoms of cookies are lightly browned. Cool 5 minutes of pan and then move to wire rack to cool completely.
  7. GLAZE: In a medium bowl, whisk powdered sugar and lemon juice until smooth. Dip the tops of cooled cookies into glaze and place on wire rack. Decorate with sprinkles, as desired. Let cookies stand until glaze is set.

Source:  Cooking Light

cream cheese meltaways from Alida's Kitchen

lemon bars

Grandma’s Lemon Bars

For the next 11 weeks, I am excited to join a group, hosted by Meal Planning Magic, called 12 Weeks of Christmas Treats.   I missed last week due to somebody’s pesky 2 year old molars, hence 11 weeks 🙂   So every Thursday, I will be sharing a delicious Holiday-inspired treat.  I know what you’re thinking…Christmas? It’s only October!  It’s never too early to plan.  Time to dust off those holiday cookie platters!

For my first Christmas treat post, it is only fitting that I share a favorite recipe that my Grandma used to make for the Holidays ~ Lemon Bars.  There was always something extra special about her lemon bars.  They had a perfect balance of tangy and sweet, they had the lovely dusting of powdered sugar on top, and they literally melted in your mouth.  Of our favorites she made, my grandma’s lemon bars topped the list of many (and there definitely were many).  To me, no Holiday cookie platter is complete without lemon bars.  I never realized how easy they were to make, which is an added bonus!

Grandma’s Lemon Bars
 
Yields: 16 bars
Ingredients
  • ½ cup butter, melted and cooled
  • 1 cup all-purpose flour
  • ¼ cup powdered sugar
  • Cooking spray
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 2 eggs, beaten
  • 3 tablespoons fresh lemon juice
  • zest of 1 lemon
  • powdered sugar, for topping
Instructions
  1. Preheat oven to 350 degrees. Spray 8" square baking pan with cooking spray and set aside.
  2. In a small bowl, mix together butter, 1 cup flour and ¼ cup powdered sugar. Press into prepared baking pan. Bake for 20 minutes, or until golden.
  3. In a large bowl, mix sugar, 2 tablespoons flour and baking powder. Add eggs, juice and zest, folding gently until combined.
  4. Pour lemon mixture over baked crust.
  5. Bake at 350 degrees for 20 minutes. Let cool completely and then dust with powdered sugar.

 

 

Be sure to check out all the other bloggers who are participating this week in the 12 Weeks of Christmas Treats blog hop. And if you’re a blogger and want to join in on the fun, check out this post for the form to fill out to start baking along with us!

grilled lemon chicken with parsley sauce

Grilled Lemon Chicken with Parsley Sauce

Grilled Lemon Chicken with Parsley Sauce is a light and healthy dish that tastes like summer.  Plus it’s a great way to use some of the parsley that may be taking over your herb garden!  The lemon in the chicken is subtle and fresh tasting, which serves as a nice contrast to the tangy parsley sauce.  The marinade is quick and easy to make, using simple ingredients, and then pop the chicken in the refrigerator until you’re ready to grill.  As with any citrus marinade, it acts quickly so can be grilled within 15 minutes.  I’ve also let the chicken marinate overnight, and that works fine too.  For the parsley sauce, I just toss everything in my Magic Bullet (which I love any excuse to use!), and it’s done in a minute.  Easy! 

Grilled Lemon Chicken with Parsley Sauce
 
Yields: 4 servings
Ingredients
  • Chicken:
  • zest of 1 lemon (about 1 tablespoon)
  • 3 tablespoons lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 2 garlic cloves, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅛ teaspoon granulated sugar
  • 1 pound boneless, skinless chicken tenders or breasts (4 4-ounce breasts)
  • Sauce:
  • ⅔ cup parsley
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped shallot
  • 1 tablespoon white wine vinegar
  • 2 garlic cloves, minced
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh lemon juice
Instructions
  1. Prepare marinade: In a bowl, whisk together zest, juice, oil, garlic, salt, pepper and sugar until combined.
  2. Put chicken in a Ziploc bag and pour marinade over chicken. Shake to coat and put in the refrigerator to marinate until ready to use (at least 15 minutes to overnight).
  3. Prepare sauce: In a blender, add parsley, oil, shallot, vinegar, garlic, salt, pepper, and juice. Blend until smooth (about 1 minute).
  4. Preheat grill. Place chicken on grill (discard marinade) and cook chicken on 4 to 5 minutes per side, or until thoroughly cooked.
  5. Serve chicken with a drizzle of sauce and garnish as desired. (Store any leftover marinade in the refrigerator).

Adapted from Health, July, 2006

IMG_0525-3

Lemon Poppy Seed Ricotta Pancakes with Blackberry Sauce

Since blueberries are not quite in season, I decided to put a twist on my Blueberry-Lemon Ricotta Pancakes and make Lemon Poppy Seed Ricotta Pancakes.  I thought they deserved a suitable accompaniment.  As luck would have it, Trader Joe’s had in stock their mega containers of blackberries.  Score!

Since I was planning to top the pancakes with lightly-sweetened berries, I decided to reduce the sugar.   Otherwise I stayed pretty true to the recipe. The sauce is very simple and can be made ahead, which is very nice.

Lemon Poppy Seed Ricotta Pancakes are a nice burst of lemony goodness.  They are higher in protein, made with whole wheat flour, and delicious on their own.  When topped with a lightly-sweetened blackberry sauce, they are extraordinary.

Lemon Poppy Seed Ricotta Pancakes with Blackberry Sauce
 
Yields: 4 servings
Ingredients
  • Sauce:
  • 16 ounces blackberries (fresh or frozen)
  • ¼ cup water
  • 2 tablespoons granulated sugar (adjust to taste)
  • 1 tablespoon lemon juice
  • Pancakes:
  • 15 ounces low fat ricotta cheese
  • 2 tablespoons granulated sugar
  • 2 large eggs
  • zest of 2 lemons
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • ⅔ cup whole wheat pastry flour (or all-purpose flour)
  • 1 teaspoon poppy seeds
  • cooking spray
  • confectioners' sugar, for serving (optional)
Instructions
  1. Sauce: In a medium sauce pan, bring blackberries, water and sugar to a simmer, stirring occasionally. Simmer over low heat for 5 minutes.
  2. Pour into a strainer (or colander with smaller holes) to drain excess water. Put drained blackberry mixture into a bowl and stir in lemon juice. Cover and refrigerate until ready to use.
  3. Pancakes: In a medium bowl. whisk together ricotta cheese, sugar, eggs, lemon zest, juice and vanilla extract.
  4. Fold in flour until just combined; add poppy seeds, gently mixing until combined.
  5. Spray large non-stick skillet with cooking spray and heat to medium-low heat. Add batter, using a scant ¼ cup for each pancake. Cook until browned, 4 to 5 minutes per side. Transfer pancakes to a paper towel-lined plate.
  6. Serve hot, with confectioners' sugar or maple syrup, if desired.

Pancakes adapted from my Whole Wheat Blueberry Lemon Pancakes;
Sauce adapted from Eating Well

Lemon Ricotta Muffins

Lemon Ricotta Muffins

Bring on citrus season!  When life gives me a bowl of lemons, you better believe I’m going to make some muffins!  And perhaps some lemonade to wash them down, but that’s another post all together.  For now it’s all about muffins, as these Lemon Ricotta Muffins definitely deserve the spotlight.  They are bright, perfectly sweet and bonus – they’re low in fat, though you would never know it.  The ricotta cheese gives the muffins a moist, soft texture, and the flavor goes perfectly with the lemon.  The taste is reminiscent of delicious lemon ricotta pancakes, only a bit more portable.

With the wonderful citrus bounty upon us, over the next few weeks I will be sharing several recipes using citrus fruits.  In the meantime, grab those lemons and give these muffins a try!

Lemon Ricotta Muffins
 
Yields: 12 muffins
Ingredients
  • 1 cup all-purpose flour
  • ¾ cup whole wheat pastry flour
  • ¾ cup granulated sugar
  • 2½ teaspoons baking powder
  • ¼ teaspoons salt (optional)
  • ¾ cup low fat ricotta cheese
  • ½ cup water
  • ¼ cup canola oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh lemon zest
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons turbinado sugar
Instructions
  1. Preheat oven to 375 degrees. Prepare 12 muffin cups with paper liners or cooking spray. Set aside.
  2. In a large bowl, mix the flour, sugar, baking powder and salt. Make a well in the center.
  3. In a medium bowl, whisk the ricotta, water, oil, lemon juice, lemon zest, egg, and vanilla until blended.
  4. Fold the ricotta mixture into the flour mixture until just blended.
  5. Divide batter evenly among muffin cups. Sprinkle turbinado sugar over the tops of the muffins.
  6. Bake for 16 minutes, or until a toothpick inserted in the center comes out clean. Let muffins sit in pan for 5 minutes and then remove to wire rack to cool completely.

Adapted from Cooking Light

rp_DSC05711.JPG

Blueberry Lemon Muffins

Have I told you lately that I love summer produce? Because I do!  This weekend we are planning a visit to our local farm to pick up several pounds of blueberries.  I am so excited! While we love to eat plain blueberries by the handful, I have a long list of great recipes using blueberries that I can’t wait to share with you!

So in honor, and anticipation, of our future blueberry windfall, I would like to share with you my favorite blueberry muffin recipe.

Years ago, I was flipping through a Bon Apetit magazine, and this recipe for blueberry muffins caught my eye. It just so happened to be an advertisement for Pam Cooking Spray – go figure!

Now I know that I promised you a break from yogurt recipes, and well…I stuck to that for over a week. It would simply not be fair to keep this recipe from you any longer. These muffins rock!

The beauty of using yogurt in baked goods means that you can use less oil/butter, which makes them a healthier option.  These muffins also contain oats, which provide a little texture that goes well with the juicy blueberries. And what more can I say about the blueberry-lemon combination – it just works.

Over the years, I have made these muffins using different types of flours and yogurts.  This time, I made them using whole wheat pastry flour and Greek yogurt.  These muffins are just as delicious using all-purpose flour and/or regular yogurt, so use what you have or go crazy and try something different!

Blueberry Lemon Muffins
 
Author:
Yields: 12 muffins
Ingredients
  • 1 cup whole wheat pastry flour (or all-purpose flour)
  • 1 cup quick-cooking oats, uncooked
  • ½ cup firmly packed brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup plain nonfat Greek yogurt (or regular plain nonfat yogurt)
  • ¼ cup canola oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup blueberries
  • zest of 1 lemon
Instructions
  1. Preheat oven to 425 degrees. Prepare 12-cup regular muffin pan with cooking spray or liners.
  2. Whisk together flour, oats, brown sugar, baking powder, baking soda in a large bowl. In a small bowl, mix together yogurt, oil, egg and vanilla.
  3. Pour yogurt mixture into center of dry ingredients; stir until just blended. Do not over mix. Fold in blueberries and lemon zest. (Note: batter is thick)
  4. Divide batter evenly between prepared muffin cups. Bake 12-14 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes in pan, then remove from muffin pan and cool completely on wire rack.
Notes
Adapted from a Pam Cooking Spray Advertisement found in Bon Apetit magazine

 

 

Blueberry Lemon Ricotta Pancakes | alidaskitchen.com

Blueberry Lemon Ricotta Pancakes

Blueberry Lemon Ricotta Pancakes are made with whole wheat flour, studded with blueberries and a bright flavor from the lemon. These are a wonderful breakfast treat!
Blueberry Lemon Ricotta Pancakes | alidaskitchen.com

Recently, my favorite (well,…only) pancake turner met an early and unfortunate demise.  Let’s just say the combination of a very hot pan, quesadillas sticking to said pan and a non-silicone turner resulted in a slightly melted pancake turner (and a slightly not pleased Alida).  Now I am armed and dangerous with a fancy silicone pancake turner, ready to take on the world…of pancakes!

What better way to christen this handy new tool than by making ricotta pancakes.  Ricotta pancakes are delicate to flip, so they’re sure to put this new device to the test.

Blueberry Lemon Ricotta Pancakes | alidaskitchen.com

Not just any ricotta pancake recipe would do, however.  It was time to liven up my go-to ricotta pancake recipe from Everyday Food.  First I swapped lemon zest for the orange zest, and whole wheat pastry flour for the all-purpose flour.  I then decided to add vanilla and blueberries to the recipe.

The result was fabulous!  We thought they were perfect without any topping, though you could add a little confectioners’ sugar or maple syrup, if desired.  While these pancakes are easy to make, the batter is quite thick, thus requiring a few extra minutes to cook and extra care when flipping. In the end, it is all worth it – trust me!
Blueberry Lemon Ricotta Pancakes | alidaskitchen.com
Whole Wheat Blueberry Lemon-Ricotta Pancakes
 
Author:
Yields: 4 servings
Ingredients
  • 15 ounces low fat ricotta cheese
  • ⅓ cup granulated sugar
  • 2 large eggs
  • zest of 1 lemon
  • 1 teaspoon vanilla extract
  • ⅔ cup whole wheat pastry flour (or all-purpose flour)
  • 1 cup blueberries
  • cooking spray
  • confectioners' sugar or maple syrup, for serving (optional)
Instructions
  1. In a medium bowl. whisk together ricotta cheese, sugar, eggs, grated lemon zest and vanilla extract.
  2. Fold in flour until just combined; add blueberries, gently mixing until combined.
  3. Spray large non-stick skillet with cooking spray and heat to medium-low heat. Add batter, using a scant ¼ cup for each pancake. Cook until browned, 4 to 5 minutes per side. Transfer pancakes to a paper towel-lined plate.
  4. Serve hot, with confectioners' sugar or maple syrup, if desired.
  Adapted from Everyday Food
Blueberry Lemon Ricotta Pancakes | alidaskitchen.com