TWD: Blueberry Crumb Cake

You know you've been a bad blogger when you can't remember the password to your account. I could say life got busy. Vacation. Work. Headaches. But, I'll chalk it up to just plain laziness. There has been no excitement in the Vanilla Bean kitchen lately. And, I'm sure you don't want to read about Hamburger Helper night.

To make it up, here is a yummy little recipe from Dorie Greenspan. Sihan of Befuddlement chose it for last week's TWD. That's right. Last week. It'll take me awhile to get back on track.

Blueberry Crumb Cake
Dorie Greenspan Baking: from My Home to Yours

For the Crumbs
5 tbsp unsalted butter at room temp
1/4 cup sugar
1/3 cup light brown sugar (packed)
1/3 cup all purpose flour
1/4 tsp salt

For the Cake
1 pint (2 cups) blueberries (preferably fresh, or frozen, not thawed)
2 cups plus 2 tsp all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1/8 tsp freshly ground nutmeg
2/3 cup sugar
grated zest of 1/2 lemon or 1/4 orange
3/4 stick (6 tbsp) unsalted butter at room temp
2 large eggs, at room temp
1 tsp vanilla extract
1/2 cup buttermilk

Preheat oven to 350. Butter an 8-inch square pan and put it on a baking sheet.To make the crumbs: Put all the ingredients except the nuts in a food processor and pulse just until the mixture forms clumps and curds and holds together when pressed. Scrape the topping into a bowl, stir in the nuts and press a piece of plastic wrap against the surface. Refrigerate until needed. (Covered well the crumb mix can be refrigerated for up to 3 days.)

To make the cake: Using your fingertips, toss the blueberries and 2 tsp of the flour together in a small bowl just to coat the berries; set aside. Whisk together the remaining 2 cups flour, baking powder, baking soda, salt, cinnamon and nutmeg.Working in the bowl of a stand mixer or in another large bowl, rub the sugar and zest together with your fingertips until the sugar is moist and aromatic. Add the butter and, with the paddle or whisk attachment, or with a hand mixer, beat the sugar with the butter at medium speed until light, about 3 minutes. Add the eggs one by one, beating for about 1 minute after each addition, then beat in the vanilla extract. Don't be concerned if the batter looks curdled-- it will soon smooth out. Reduce the mixer speed to low and add the flour mixture and the buttermilk alternately, the flour in 3 parts and the buttermilk in 2 (begin and end with the dry ingredients.) You will have a thick, creamy batter. With a rubber spatula, gently stir in the berries. Scrape the batter into the buttered pan and smooth the top gently with the spatula. Pull the crumb mix from the fridge and, with your fingertips, break it into pieces. No need to try to get even pieces--these are crumbs, they're supposed to be lumpy and bumpy and every shape and size. Scatter the crumbs over the batter, pressing them down ever so slightly. Bake for 55 to 65 minutes, or until the crumbs are golden and a thin knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool just until it is warm or until it reaches room temperature.

TWD: Caramel Crunch Bars

Lately, I've been a bit picky with the TWD recipes I make each month. We can barely polish off one week's treat before I am back in the kitchen baking the next. I hadn't made bars for awhile, so I decided to give the Caramel Crunch Bars a whirl. Before you go thinking, "Mmmm....caramel," I will be upfront and tell you there is no caramel in these bars. Unless, of course, I missed an ingredient, like 1/3 cup of caramel. Looking back, that isn't the case. I guess the toffee bits on the top are kinda caramelesque. But certainly not enough to earn it a spot in the title. Nevertheless, this is a good little bar. The base has a cinnamon and espresso taste. (Actually, I used Folgers and it came out fine). Dorie suggested making an ice cream sandwich with these, but that seemed a little too much for me. I want to keep my teeth. She says they will freeze up to 2 months, so I popped half the pan in the freezer to enjoy later.

Thank you to this week's hostess Whitney from What's Left on the Table. Check out her blog for the recipe and check out Tuesdays with Dorie to see the other baker's blogs.

Chicken and Vegetable Pot Pie

Typically, I make the chicken potpie recipe found on the box of Bisquick. It is fast and super easy. Well, with just a little more chopping and some wine (a little for the potpie...a little for me), this is just as fast and easy. AND, tastes even better! Then again, how can adding wine to a dish taste bad?

Chicken and Vegetable Potpie
Real Simple, February 2009

1 pound boneless, skinless chicken breasts
1 tablespoon olive oil
2 onions, chopped
4 carrots, diced
3 tablespoons all-purpose flour
1/2 cup dry white wine
2 cups 1 percent milk
1 10-ounce package frozen peas
1 tablespoon fresh thyme
kosher salt and black pepper
1 9-inch store-bought piecrust, thawed if frozen

1) Heat oven to 400° F. Cook the chicken in a pot of simmering water until cooked through, 10 to 12 minutes; let cool, then shred.

2) Meanwhile, heat the oil in a saucepan over medium heat. Add the onions and carrots and cook, stirring, until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.

3) Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens, 2 to 3 minutes. Stir in the chicken, peas, thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Transfer to a shallow 1 1/2- to 2-quart baking dish.

4) Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.