Vintage Recipes: Blueberry Buckle

I stumbled upon this Blueberry Buckle recipe when I was flipping through a vintage cookbook from my grandma.  I updated the recipe a little and making it brought back some childhood recipes.  Click on over to Eat Boutique to see the whole post and the recipe.

Lavender Honey Bunches

I awoke this morning to sunshine streaming through the windows directly in to my eyes. I rolled over and pulled the covers over my head and heard the distant sound of birds chirping. As I hit snooze on my alarm for the third time I almost forgot that we are in the dead of winter.  That was until I had to emerge from my nest of pillows and sheets.  My feet hit the floor and it was freezing and I immediately pulled on the two sweaters and fuzzy socks that were sitting at the foot of the bed.

We've had snow, rain, and below freezing temperatures recently. We also had a day and a half of temperatures in the high 50's.  This, in addition to a 48 hour trip to Florida over New Year's, has left me longing for spring days, floral dresses, and more sunshine. So as I was swirling honey in to my tea this morning I decided to make these (and paint my nails a lavender hue) as a homage to spring. I was gifted some lovely lavender on that recent trip to Florida and this recipe looked so simple and good.  Spring, please hurry and allow sunlight to once again warm my skin.

Lavender Honey Bunches
makes about 24; from Purple Haze

• 3 cups quick oats
• 2 cups flaked coconut
• 1 cup flour
• 1 cup packed brown sugar
• 1 cup butter
• 1/2 cup honey
• 1 tsp dried lavender

1. Preheat oven to 350 degrees.
2. Combine oats, coconuts and flour in a large mixing bowl.
3. Bring brown sugar, butter, honey and lavender to a boil in a medium saucepan.
4. Pour wet ingredients over dry ingredients, stirring to combine. 
5. Drop dough by spoonful in to greased muffin tins.
6. Bake for approximately 12-15 minutes, until lightly golden. Allow to cool in tins for 15 minutes. 

Spiced Parsnip Cupcakes

Make these cupcakes. Even if you don't love cupcakes, make these. They are similar to a carrot cake or banana bread in texture and not overly sweet. I've had these bookmarked for about a month now and have been waiting to make them. I've been waiting mostly because having one dozen cupcakes around for two people is a huge waste. I made them for this weekend, in which friends will come over and hopefully eat them alongside carving pumpkins. 

I was drawn to this recipe because, as most people, once fall hits we desire warm, spiced baked goods to keep us warm. As New York Magazine published a few weeks ago pumpkin is the new bacon and I, for one, was over the pumpkin obsession as soon as it started this fall. So, when I saw this recipe it fit right in with a spiced, seasonal baked good but it offered something new and different. 

Having tried parsnips for the first time just last fall, they are a fairly new vegetable to me. Any different way in which I can use them is a welcome idea. The most tedious part of making these was grating the parsnip. Despite getting increasingly frustrated during the process (while simultaneously trying to fend off a monster kitten who was anxiously trying to eat any scrap of parsnip that fell to the floor) it was definitely worth it in the end. 

Spiced Parsnip Cupcakes

makes 12 cupcakes, from Everyday Food Magazine (with slight changes, see notes below)

• 1 cup all purpose flour 
• 1 1/4 teaspoons pumpkin pie spice 
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup packed light brown sugar
• 2 large eggs
• 2/3 cup vegetable oil
• 2 teaspoons vanilla extract + 1 teaspoon for frosting
• 2 cups grated parsnip
• 8 ounces cream cheese at room temperature
• 1/2 stick unsalted butter at room temperature
• 1/2 cup confectioner's sugar

1. Preheat oven to 350. Whisk together flour, pumpkin pie spice, baking powder and salt.  In separate bowl combine brown sugar through vanilla extract. Add dry ingredients to wet ingredients.
2. Divide batter among muffin cups lined with paper liners. Bake until a toothpick inserted comes out clean, about 18 minutes. Let cool completely.
3. To make frosting beat cream cheese, 1 teaspoon vanilla extract, butter and confectioner's sugar until combine. 
4. To store, refrigerate cupcakes in airtight container, up to two days.

notes:  I reduced the brown sugar to 1/2 cup, the butter to 1/4 of a stick- or 2 tablespoons, and made my own pumpkin pie spice with what I had on hand by combining 1/2 teaspoon cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon nutmeg. 

Hazelnut Dark Chocolate Cookies

The idea for these cookies began while I was staring at a bag of hazelnuts that's been sitting in the pantry for about 6 months.  They were bought and used in a couple of recipes but we discovered maybe we don't like hazelnuts.  At least not as raw nuts by themself. Nutella is probably the one hazelnut based thing that I like, and probably so much so because it's paired with chocolate.  Anyway, these cookies were inspired by that bag of hazelnuts that had no use and a love of Nutella.  

The hazelnuts were toasted and ground into a meal that was used, along with whole wheat pastry flour, as the base of the cookie.  A few simple other ingredients and these cookies turned out perfect.  They remind me of the chocolate chip cookies my mom makes, which are perfect every time, but these have that little something different.  Next time you are thinking of chocolate chip cookies - give these ones a try. 

They bake up tiny, perfectly nutty, and loaded with dark chocolate.  I made them on a recent day off and they were the exact thing that a dreary and rainy week day needed-the smell of toasted nuts and butter wafting through the apartment. 

Hazelnut Dark Chocolate Cookies

adapted from Nestle Toll House recipe

• 1/2 cup unsalted butter
• 1 1/2 cup whole wheat pastry flour
• 1/2 cup hazelnut meal
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup brown sugar
• 2 tsps vanilla extract
• 1 egg & 1 egg yolk, lightly beaten
• 1 1/3 cup dark chocolate chips

1. To make hazelnut meal: toast one cup of hazelnuts in the oven at 350 degrees for about 10 minutes. Keep a close eye on them as you don't want them to burn.  Once they are toasted, remove, and place in a dish towel to remove skins.  It's okay if some of the skins are left on.  Once you have removed the skins place hazelnuts in a food processor and process until they have a flour/meal like consistency.  Be careful not to over process as it will start to turn into hazelnut butter. 
2. Brown your butter.  Place butter in a pan over med-high heat, stirring occasionally until you begin to see small brown flecks and it gives off a nutty aroma; approximately 10-20 minutes. Remove from heat and let cool.
3. Whisk together flours, baking soda, and salt in a small bowl.
4. Once butter has cooled whisk together with sugar in a mixing bowl.  Add eggs and vanilla extract.  
5. Once all your wet ingredients are mixed, add your dry ingredients and mix until combined.  Fold in chocolate chips.
6. Roll dough into one inch balls and bake at 350 for about 7 minutes.