all things food
These gluten-free scones are adapted from our original blueberry rosemary scones, which are a fan favorite! However, at many readers’ request, we created this versatile gluten-free version as well!
A special blend of gluten-free flours creates scones t…
These gluten-free scones are adapted from our original blueberry rosemary scones, which are a fan favorite! However, at many readers’ request, we created this versatile gluten-free version as well!
A special blend of gluten-free flours creates scones that are flaky on the outside, tender on the inside, infused with fresh rosemary, and studded with wild blueberries. Swoon! Let us show you how it’s done.
Origins of Scones
Scones are thought to have originated in Scotland in the 1500s (source).
How about a fruity treat? On a summer evening, there’s not much better than a warm homemade crisp with cold vanilla ice cream. This mixed berry crisp…
The post Mixed Berry Crisp (Gluten Free) appeared first on Cookie and Kate.
How about a fruity treat? On a summer evening, there’s not much better than a warm homemade crisp with cold vanilla ice cream. This mixed berry crisp is the perfect use for those wonderful in-season berries. It’s easy to make (far less fussy than a pie) and just as good.
You can make this crisp with any combination of strawberries, blueberries, blackberries or raspberries—use all four or just a couple. Or, use it as a template for a single-berry crisp (here’s a more straightforward blueberry crisp recipe). You can’t go wrong.
This mixed berry crisp recipe is the latest addition to my growing collection of crisps on the blog. Like most of the others, this recipe just so happens to be gluten free, easily made vegan, and naturally sweetened.
I love the combination of oats and almond flour in the topping—the result is golden and crisp on top, and tender underneath. The topping keeps well to enjoy leftovers for several days. I like to eat it for breakfast with plain Greek yogurt. Why not?
The post Mixed Berry Crisp (Gluten Free) appeared first on Cookie and Kate.
Fresh Blueberry Pie
Classic blueberry pie made with homemade pie crust, fresh (or frozen!) blueberries and a touch of lemon and cinnamon is the best. An easy summer recipe!
READ: Fresh Blueberry Pie
Classic blueberry pie made with homemade pie crust, fresh (or frozen!) blueberries and a touch of lemon and cinnamon is the best. An easy summer recipe!
READ: Fresh Blueberry Pie
The Best Blueberry Muffins
These easy blueberry muffins mix together quickly for a perfect morning treat. Soft and tender from sour cream and bursting with blueberries (use fresh or frozen!), these muffins have been a long-time family favorite.
READ: T…
These easy blueberry muffins mix together quickly for a perfect morning treat. Soft and tender from sour cream and bursting with blueberries (use fresh or frozen!), these muffins have been a long-time family favorite.
This easy blueberry cobbler has a little magic! As it bakes, the blueberries sink to the bottom and the batter forms a golden crust on top. Here’s an easy blueberry dessert that will for a magical blueberry cobbler? This recipe is an old family favorite. Growing up, my mom served it all the time in the summer. Here we’re sharing her recipe…with a magic trick that’s fun every time! Throw fresh blueberries on top of the blueberry batter and throw it in the oven. As the cobbler bakes, the blueberries sink to the bottom and the batter forms a golden crust on top. Get ready to be amazed by this simple kitchen trick! Ingredients in blueberry cobbler (only 6!) This blueberry cobbler recipe is so delicious and it only uses 6 ingredients! You’ll be amazed at how the blueberries sink from the top of the dough to the bottom. A crust appears and forms neatly over the top. This recipe is handy because the batter uses ingredients you’ll likely already have on hand. All you need to find is ripe blueberries! Here are the ingredients you need for this tasty summer dessert (plus salt): Fresh blueberries Flour Sugar Baking powder […]
This easy blueberry cobbler has a little magic! As it bakes, the blueberries sink to the bottom and the batter forms a golden crust on top.
Here’s an easy blueberry dessert that will for a magical blueberry cobbler? This recipe is an old family favorite. Growing up, my mom served it all the time in the summer. Here we’re sharing her recipe…with a magic trick that’s fun every time! Throw fresh blueberries on top of the blueberry batter and throw it in the oven. As the cobbler bakes, the blueberries sink to the bottom and the batter forms a golden crust on top. Get ready to be amazed by this simple kitchen trick!
This blueberry cobbler recipe is so delicious and it only uses 6 ingredients! You’ll be amazed at how the blueberries sink from the top of the dough to the bottom. A crust appears and forms neatly over the top. This recipe is handy because the batter uses ingredients you’ll likely already have on hand. All you need to find is ripe blueberries! Here are the ingredients you need for this tasty summer dessert (plus salt):
In this recipe, you’ll mix up the simple batter and place the fresh blueberries on top of it before placing it in the oven. How do they end up on the bottom? The blueberries are more dense than the batter. So during the 1 hour that the blueberry cobbler bakes, they’ll settle to the bottom. A beautiful golden brown crust of the batter forms on top!
When we made this, we turned on the oven light and watched the berries. At 20 minutes, the blueberries were still on the top. But as luck would have it, after another 40 minutes a lovely golden crust had formed over the top of the blueberry cobbler. It worked! We pulled it from the oven and served it warm with melty vanilla ice cream. As I watched my son and his friends smear the blue goo all over their charming faces, I was convinced: this blueberry cobbler is now my family’s tradition, too.
This blueberry cobbler is fantastic on its own, but it’s even better with a topping! Here are a few ideas to take this cobbler from good to great:
If you’ve got fresh blueberries on hand, we’ve got lots of blueberry recipes for you to choose from! Here are a few favorites:
Vegetarian. For vegan, plant-based, and dairy-free, use coconut oil and almond milk.
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(17 votes, average: 4.29 out of 5)
Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour 
Yield: 6 to 8 This easy blueberry cobbler has a little magic! As it bakes, the blueberries sink to the bottom and the batter forms a golden crust on top.
Category: Dessert
Method: Baked
Cuisine: AmericanKeywords: Blueberry Cobbler, Easy Blueberry Cobbler, Blueberry Desserts, Blueberry Recipes, Summer Dessert Recipes
Love fruit desserts? Us too. Here are some more favorites to try:
Last updated: June 2020
A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes
You are going to fall in love with this blueberry summer salad! I’m pretty sure this is the quickest turn around I’ve ever done in testing and photographing a recipe for you! But after posting this salad on my instagram stories last weekend, there were so many requests for the recipe. So here I am! […]
The post Blueberry Cucumber Summer Salad with Creamy Balsamic Vinaigrette. appeared first on How Sweet Eats.
You are going to fall in love with this blueberry summer salad!
I’m pretty sure this is the quickest turn around I’ve ever done in testing and photographing a recipe for you! But after posting this salad on my instagram stories last weekend, there were so many requests for the recipe. So here I am!
Funnily enough, I already have another berry salad coming your way. I was planning on sharing it this week but will wait until we are closer to the 4th of July. That salad is also incredible! They both shine in their own special ways.
I speak of my recipes like they are my children, right?
I threw together this salad last weekend when we celebrated my mom’s birthday and it was SO good. It’s similar to my simple fall salad and simple winter salad in that it’s a little fancier (fancy for me apparently = fruit + nuts, haha) than a traditional house salad, but it’s still easy and classic enough that it can go with anything. It can be served before a meal or can be eaten as a light lunch or dinner, of course.
It’s so summery, refreshing and crispy.
A big old bunch of spring greens. But of course, you can use your favorite variety of greens!
Fresh blueberries that are getting SO good right now.
Fresh cucumber for a refreshing punch.
Thinly sliced scallions, because they add the perfect bite without being way too onion-y.
Parmesan cheese, because cheese is liiiife.
And sugared almonds which add this granola-like crunch and a hint of sweetness.
I never even thought I liked a creamy balsamic until I made this. I served the salad with a bottled creamy balsamic last week and it was super good, so I figured that I had to make my own. While this might mark salad dressing #634 on this website, it’s a good one! A traditional one that can go on many salads, one that won’t be discarded when a new season rolls around and one that everyone will love.
The key to the creamy balsamic is to add a little heavy cream into the dressing. I’ve made so many dressings with yogurt and mayo and yes, that’s a possibility here. But it never fails that the yogurt or mayo separates and almost curdles in the dressing after it sits for a while. With the heavy cream, this never happens! You still have to shake it up or stir it well, but it won’t get all weird on you.
I love this salad so much that it kind of reminds me of caprese, in a way. Not the flavors of course, but more in the simplicity. There aren’t many days out of the year where I would consider tomatoes and mozzarella a meal, except for the few weeks where our tomatoes are UNREAL here in Pennsylvania.
This salad is like that. Blueberries, cucumbers and almonds. Easy enough to throw together but also seriously amazing when the fruit is in season. it will be a new fave!
Crunch crunch crunch.
The post Blueberry Cucumber Summer Salad with Creamy Balsamic Vinaigrette. appeared first on How Sweet Eats.
This light salad recipe is made with fresh spring berries and a lemon verbena vinaigrette. It’s the perfect way to use lemon verbena from the garden! All I Want is Salad We got back from Georgia on Monday night and I’m now ready for my next…
While I tend not to drink a ton of smoothies in the wintertime (fellow cold persons relate?), I’ve been making an exception for this salty-sweet combo.
Lately, I’ve revisited a smoothie that used to be my absolute favorite: peanut butter, b…
While I tend not to drink a ton of smoothies in the wintertime (fellow cold persons relate?), I’ve been making an exception for this salty-sweet combo.
Lately, I’ve revisited a smoothie that used to be my absolute favorite: peanut butter, banana, and berry. But instead of peanut butter, I’ve been opting for peanut butter protein powder and choosing wild blueberries for my fruit.
The combination is seriously dreamy and I’m hooked!
Blueberry Peanut Butter Protein Smoothie from Minimalist Baker →
Food trends are one factor that can have a big impact on ingredient costs. It’s all about the laws of supply and demand. If the demand is low but supply is relatively stable, the cost will come down. And do you know what food isn’t exactly trendy right now? Cottage cheese. It may not be […]
The post Cottage Cheese Breakfast Bowls 6 Ways appeared first on Budget Bytes.
Food trends are one factor that can have a big impact on ingredient costs. It’s all about the laws of supply and demand. If the demand is low but supply is relatively stable, the cost will come down. And do you know what food isn’t exactly trendy right now? Cottage cheese. It may not be a popular food, but it is extremely versatile and an excellent source of inexpensive protein. So I’m going to try to make it popular again. 😂 Starting with these meal prep friendly Cottage Cheese Breakfast Bowls.
I made one each of the six different flavors for the photos in this post, but you’ll probably get the most out of your time and money if you prepare four of one flavor at a time. That way you don’t have to buy several different ingredients for each one, or have partial leftover ingredients like a ½ banana, cucumber, or apple. Use the whole piece of fruit and make more than one bowl at a time.
If you’re concerned about the apple and banana getting brown, you can opt to chop those fresh daily. Personally, I’d rather do it all at once and just not worry about the appearance later. Brown does not mean it’s spoiled, only that it has been exposed to oxygen.
Prepared cottage cheese breakfast bowls will be good in the refrigerator for about four days.
I’m slowly transitioning from plastic Ziploc containers to glass. The Ziploc containers are inexpensive, convenient (lightweight), dishwasher and freezer safe, and a great option if you’re on a budget. Glass containers are great because they are extremely durable, are also dishwasher and freezer safe (oven safe, too!), they last a lifetime, and therefore reduce waste. The glass containers in the photos are part of a 26 piece set made by Anchor Hocking, and can be found in my Amazon Shop. I also love Pyrex glass meal prep containers.
I wanted to show you a variety of ways to use cottage cheese in a breakfast bowl so you could see that not only does it pair with many different flavors, but you can also make the bowls to match your price point and nutritional needs. This happens to be the first post on Budget Bytes to include nutritional content (we’ll be adding to the rest of the site starting this week!), so you can see how the different bowls compare. All of the stats below were calculated using 2% fat cottage cheese.
Are you ready to see all these awesome flavors? Yes, I’m calling cottage cheese awesome.
This Apple Cinnamon flavored Cottage Cheese Breakfast Bowl is probably the best flavor for cottage cheese newbies to try. It’s not scary at all. It’s a lot like a yogurt parfait, but with a slightly different texture! And honestly, with all the texture from the apples and walnuts, you’re not going to notice the texture of the cottage cheese at all.
If you’re concerned about your apples browning, either chop them fresh each day, or sprinkle a little lemon juice on them just after chopping.
Protein packed creamy cottage cheese, sweet and juicy apples, warm cinnamon, and crunchy walnuts make a delightful and healthy no-cook breakfast.
Add all the ingredients to a bowl or container. Enjoy immediately, or refrigerate in an air-tight container up to four days.
This flavor may be a little more experimental for some. If you think of cottage cheese as being a lot like yogurt, that might help you imagine how this combo tastes. Cottage cheese is like yogurt, minus the acidity, so it actually tastes creamier. It goes great with both sweet (jam) and savory (PB) flavors. The oats in this bowl will soak up the moisture as it’s stored, just like overnight oats, but you can also eat it immediately with the oats still dry. Banana would also be a great addition to this bowl!
Hearty oats, creamy cottage cheese, sweet jam, and rich peanut butter make a filling and delicious no-cook breakfast.
Add all the ingredients to a bowl or container. Enjoy immediately or refrigerate in an air-tight container up to four days.
If you’re a savory breakfast lover, like me, you’ll LOVE this one. Tons of fresh crunchy vegetables, an extra dose of protein with the hard boiled egg, and a little cracked black pepper for good measure. It’s simple, delicious, and honestly, good any time of the day!
Creamy cottage cheese, fresh crunchy vegetables, an extra shot of protein from a hard boiled egg, and a little black pepper to kick things up make this easy, protein-filled breakfast!
Add one inch of water in a small sauce pot, place a lid on top, and bring the water up to a boil over high heat. Once boiling, carefully add the egg using either tongs or a slotted spoon. Replace the lid and let the egg steam for 10 minutes. After 10 minutes, turn off the heat and use the tongs or slotted spoon to transfer the egg to a bowl of ice water. Peal the egg once it is cool enough to handle. (If meal prepping these bowls, peel the eggs daily.)
Add the cottage cheese, tomatoes (sliced or whole), sliced cucumber, peeled egg, and some black pepper to a bowl. Enjoy immediately or refrigerate in an air-tight container up to four days.
This simple bowl is sure to be a hit with its familiar breakfast flavors. Again, this cottage cheese breakfast bowl is a lot like a yogurt parfait, but with cottage cheese swapped out for the yogurt. The little bit of honey drizzled on top makes the bowl so 👌👌👌. It almost tastes a little like blueberry cheesecake!
Creamy cottage cheese, juicy blueberries, crunchy almonds, and a little drizzle of honey make a breakfast bowl that tastes surprisingly like blueberry cheesecake!
Add the vanilla extract to the cottage cheese and stir to combine. Top the cottage cheese with the blueberries, almonds, and honey. Enjoy immediately or refrigerate in an air-tight container up to four days.
This one is a little like ambrosia salad, minus the icky stuff like marshmallows and maraschino cherries. Haha! The creamy cottage cheese pairs so nicely with the sweet tropical fruit, it’s like they were made for each other! I suggest using frozen pineapple tidbits for this bowl, since you can save the leftovers without them going bad, and they tend to have a better texture than canned. Canned pineapple can be used, if needed. Just make sure to get pineapple canned in juice, not syrup.
Creamy cottage cheese, sweet banana and coconut, plus tangy pineapple make a delicious and easy no-cook breakfast.
Place all the ingredients in a bowl. If you plan to enjoy immediately, allow the pineapple to thaw before adding to the bowl. If you plan to store the breakfast bowl for later, the pineapple can be added frozen. Refrigerate the bowl in an air-tight container for up to four days.
Yes, you can make chocolate flavored cottage cheese! And I promise, it’s delish!! I added cinnamon granola to my chocolate peanut butter cottage cheese bowl, but you could do any flavor granola, or even plain rolled oats. Sliced banana would also go awesome with this one!
A slightly sweetened chocolate flavored cottage cheese makes the base for this decadent high protein no-cook breakfast.
Add the cocoa powder, brown sugar, and vanilla to the cottage cheese and stir to combine. The cocoa may not blend in completely immediately, but it will after it sits a few moments and the powder hydrates.
Add the flavored cottage cheese to a bowl and top with granola and a drizzle of peanut butter. Enjoy immediately or refrigerate in an air-tight container for up to four days.
So how about you? Do you like this slightly unpopular ingredient? If so, share your favorite way to eat cottage cheese in the comments below!
Want more breakfast meal prep? Check out our Breakfast Meal Prep Category!
The post Cottage Cheese Breakfast Bowls 6 Ways appeared first on Budget Bytes.
This Blueberry-Lemon Yogurt Cake is like biting into a slice of sunshine. It’s moist and delicious, with a bit of tang from the lemon and yogurt, and a burst of sweetness from the blueberries. All topped off with a sticky-sweet lemon glaze. This delici…
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