Wednesday, August 15, 2012

50 Blueberry Recipes

Are you running out of ideas of what to do with all those blueberries?  There are blueberries everywhere, in the store, farmers market,  in your garden maybe.   Today I we are sharing 50 blueberry recipes from around the web.

From breakfast to dessert,  here are 50 awesome recipes just for you!


Baked Brie with Blueberry Sauce – Recipe Girl
Cucumber, Mint & Blueberry Salsa
– Budget Gourmet Mom


Blueberry Crumb Bars – Smitten Kitchen
Lemon Blueberry Bars – Two Peas & Their Pod
Lemon Blueberry Cheesecake Bars
– Eats Well with Others


Blueberry Bagels – Brown Eyed Baker
Blueberry Baked French Toast
– Pioneer Woman
Buttermilk Blueberry Breakfast Cake
– Alexandra’s Kitchen
Blueberry Clafoutis
– Closet Cooking
Blueberry Cream Cheese Fritters – Vanilla Sugar Blog
Blueberry Breakfast Cookies
– Heather’s Dish
Blueberry & Cream Cheese stuffed French Toast
– Creative Culinary
Blueberry Maple Drop Biscuits
– Evil Shenanigans
Blueberry Pancakes
– Smitten Kitchen
Blueberry Scones
– Carrots & Spice

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Sunday, August 12, 2012

Blueberry Pie

Blueberry Pie is my second favorite pie after Apple Pie,  or they might just be equal.  With all the blueberries around and the ones growing in my garden i just decided to make a pie. This recipe is a keeper.

If you follow all the steps to refrigerate the pie crust, it truly makes the perfect, flaky pie crust.  Allowing the dough to rest helps relax any gluten that forms when you handle the dough. It also keeps the butter cold, which results in a flakier crust. But if you are in a rush the pie will still be good, the crust will just not be perfect.

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Monday, August 6, 2012

Balsamic Glazed Flank Steak

Flank Steak is one of the cheaper meat cuts out there and kind of tricky to prepare.  But when prepared well it is delicious.  This is one of those recipes that is a keeper, I will make this over and over again. 

To prepare your flank steak correctly you have to cook the steak medium to medium done; basically you just want the pink to be in the middle.  And then you have to cut the flank against the grain or it might be tough. Flank steak has distinct lines in it.  These long lines are fibers running through the meat, and they are difficult to chew through. These cuts of meat are usually sliced in a way that fibers are cut through. In this way, the meat becomes more tender and easy to eat.  Slice the meat thinly at about 45 degree angle.

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Sunday, July 29, 2012

Peach and Ginger Pie

Peaches are in season and I wanted to do something different with them. I found this recipe and wanted to try to it out, and turned out delicious.  It has a little spicy kick to it and if served with ice cream it’s awesome.  The ginger not only gives the pie a little kick but helps cut through the sweetness of the cooked peaches.  If you want it less spicy just reduce the amount of ginger.

Today’s post is part of World on a plate, which is a blogging cultural exchange. On the last Sunday of the month, bloggers from all over the world get together to interpret a food through the lens of their home country cooking. Each blogger will produce a wonderful dish featuring the food chosen that is typical of her/his home country and will tell us a bit about the dish. This month the theme is fruity desserts.  If I really wanted to make something Swedish I would make this awesome Apple Cake, but I was craving peaches.

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Thursday, July 26, 2012

Dairy Free Chocolate Smoothie

I love milk!  I have to say that when i arrived in the US (long time ago) from Sweden and tasted US milk for the first time i thought it was pretty gross.  It was SWEET.   Swedish milk tastes like milk, not like someone put tons of sugar in it.  It took me awhile to find milk that was not sweet and tasted good.  But i found it.  Today there are a lot more choices and there are several companies out there that make great milk.

Today there are also tons of milk alternatives and i have always been skeptical about them, i have tried to like soy but i just can’t take the texture, i know it is good for you but it doesn’t go well with me.  However,  a few weeks ago i was contacted by Silk to write a post using one of their products.  Again, so skeptical since i LOVE MILK.  But i tried a few of their products.

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Monday, July 23, 2012

Rotisserie Chicken

Rotisserie Chicken is one of my favorite ways to prepare chicken.  It takes awhile but it is totally worth it.  If you have a grill that you can add on a rotisserie, then do it.  Usually an attachment is less than $100 but it depends what kind of grill you have.  If you are in the market for a new grill I highly recommend getting one that you can get a rotisserie attachment for as well.

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Tuesday, July 10, 2012

Splendid Avenue – Grand Opening

Today i am glad to announce the Grand Opening of Splendid AvenueSplendid Avenue is my online store that represent only things that we go absolutely nuts for. We stay true to our Scandinavian roots, we bring unique items, great design, and high quality.

Splendid Avenue is run by two gals — myself and my very close friend Monika.  We make a great partnership and have a blast together.  Monika runs an amazing design blog Splendid Willow if you haven’t seen it check it out.

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Monday, July 9, 2012

Bean and Feta Salad

I have been gone for two weeks but for good reasons.  And i can’t wait to tell  you all about it tomorrow!  I have been working on a big project and it launches tomorrow.  So come back and check it out!

I have also been on vacation – I went back to my old town Boston, MA and to Cape Cod.  It was a great time but hot.  It was 90+ the whole time.  But it was great to go back and visit all my favorite places in Boston, and introduce the town to little Ella who is 19 weeks now.  Next week i will share with you my Best of Boston list.

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Tuesday, June 19, 2012

Rhubarb Cheesecake

I have wanting to do a Rhubarb Cheesecake for years.  And when I found this recipe I decided to make one.  Oh my, just amazing dessert. The cheesecake is smooth, tangy and delicious.  The sour cream topping gives it a little more of tangy kick as well.  The topping is optional.  If you are serving the cake the same day I recommend not making the topping since it needs a little time to set.  If you are serving the cake the following day then making the topping since you have some time for it to set.

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Friday, June 15, 2012

Asparagus Salad with Fresh Herbs

Wednesday was my birthday and i spent the day at Pike Place Market walking around, shopping and eating.  I love doing that especially during the week when it is a little less crowded.  I had a fabulous lunch and got a bunch of goodies.

Then i made my Swedish Birthday cake, always reminds me of summer when i eat it.

I hope everyone is having a great June so far.  My little Ella is 15 weeks now and just growing like crazy.  It’s amazing to see how fast it goes.

I had a bunch of asparagus in the refrigerator and made this salad.  I love this dressing and it really goes with anything but just so refreshing and another thing that reminds me of summer.

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