#SundaySupper: Easy to Make Patriotic 4th of July Recipes

It’s July 3rd, the day my Firecracker turns two! (TWO!) It also happens to be the day before Independence Day – the 4th of July. Which is why #SundaySupper is celebrating with Easy to Make Patriotic Recipes.

To kick start a festive morning, might I suggest these stars? They’re a baked pancake, which I’m dubbing “breakfast cake.” It makes me think of that Jim Gaffigan skit:

You’re not having cake for breakfast; you’re having fried cake, with syrup on top!

I made this breakfast after returning from my brother’s wedding in FL last month from a bare pantry. I think that qualifies my recipe as being “easy to make.” I didn’t have any butter, so I used oil, and I didn’t have enough sugar for both the baked pancake and the syrup, so I decided to add vanilla to the batter and keep the sugar for the syrup.

I used a star cookie cutter to make the shapes and topped them with strawberry syrup and fresh blueberries. The leftover pieces of “cake” were handed to Treat, with no sugar I didn’t feel too guilty about it.

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The 4th of July is in my top three of favorite holidays. I love creating menus in my country’s colors. Three years ago I went all out with a Red, White, and Blue Spread: complete with colored star shaped ice cubes and dyed pasta! Two years ago was my first year (probably ever) missing the fireworks display, but I had a good reason. Last year I was on cloud 9 celebrating the holiday (and Firecracker’s 1st birthday) with my entire family where I spent my childhood Fourths.

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My 1 day old Firecracker – 2014

This year we will be experiencing our first California 4th of July. I am hoping for a fog-less, smog-less night so we can watch up to 3 Fireworks shows from our balcony. We’ll be grilling burgers, drinking sangria, and chowing down on rice krispie treats. (I can’t not have rice krispie treats!)

Breakfast Cake Stars with Strawberry Syrup

Ingredients for Breakfast Cake:

  • 1 1/2 C flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1 1/4 C buttermilk
  • 1/4 C vegetable oil
  • 2 tsp vanilla extract

Ingredients for Strawberry Syrup:

  • 2 C diced strawberries
  • 1 C + 1 tsp water, divided use
  • 1/2 C sugar
  • 1 tsp corn starch

Steps:

  1. Preheat the oven to 350 degrees F. Lightly grease a 9″ x 13″ cake pan.
  2. In a large bowl, whisk together the flour, baking powder, and salt. In another bowl, whisk together the eggs, buttermilk, oil, and vanilla. Combine the wet ingredients into the dry. Pour into the cake pan and bake for 20 minutes, or until lightly golden and a toothpick inserted comes out cleanly.
  3. Make the syrup: Put strawberries in a saucepan with 1 C water and the sugar. Bring to a boil over medium heat. Cook 15 minutes, or until the syrup has started to thicken and the strawberries have broken down.
  4. In a small bowl, whisk together the remaining teaspoon of water and the cornstarch. Add to the syrup. Allow syrup to thicken another 5 minutes. Remove from heat. Strain.
  5. Option: Using a cookie cutter, cut shapes out of the breakfast cake. Serve with strawberry syrup and fresh blueberries.

*This recipe is adapted from April at http://www.girlgonegourmet.com/2016/06/pancake-squares.html*

Breakfast Cake Stars with Strawberry Syrup for #SundaySupper from Sew You Think You Can Cook

All-American Appetizers

America the Beautiful Beverages

Raise the Flag Breakfasts

For the Red, White and Blue Salads and Main Dishes

Oh Say Can You See Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Blueberry Scones

The last time my mom came to visit (in Ohio) she made a batch of blueberry scones. She had an early flight out of town and wanted to take one with her in the cab to the airport. Apparently, she makes these scones almost once or twice a month as an easy grab-and-go breakfast.

I decided I’d take advantage of her spontaneous baking and take pictures of the scones, but every time the thought crossed my mind I’d get distracted. Probably had a diaper to change, ha! And then before I knew it, there was only one scone left. The boys in my house quickly gobbled up these scones.

My mom had the scone batter made and popped in the oven before I even knew what was happening. There isn’t any excuse not to make these myself, especially because I now have the recipe.

My mom usually uses frozen blueberries but she used fresh blueberries the last time she made them and declares them better that way. Use whatever you have, other fruits would work in this recipe, too.

Blueberry Scones

Ingredients:

  • 2 1/2 C flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 stick cold butter, cubed
  • 1/4 C sugar, plus more for sprinkling
  • 2/3 C milk
  • 1/2 C fresh or frozen blueberries

Steps:

  1. Preheat oven to 425 degrees F.
  2. In a large bowl, whisk together the flour, baking powder, and salt. Cut in the cubes of butter until it looks like crumbs.
  3. Stir in the sugar. Add the milk and mix with a fork until combined. Fold in blueberries.
  4. Form (“mush” is the term my mom used) dough into a disk and place on a baking sheet. Cut into 6-8 wedges. Spread wedges apart slightly if you want crispy edges or leave touching for soft edges. Sprinkle scones with a little extra sugar, if desired.
  5. Bake 15-20 minutes, or until golden brown on the edge/top. Scones will be done when  toothpick inserted comes out cleanly.

*This recipe is adapted from http://www.food.com/recipe/simple-sweet-scones-66409*

Blueberry Scones - Sew You Think You Can Cook

Triple Berry Spinach Smoothie

We have been in a “picky eating” stage of toddler-hood for a few months now and it’s been a little less than frustrating on a daily basis. Baby food jars and pouches seemed to be the only way to get him to eat his vegetables and I’m happy to report that version of feeding is definitely on its way out. (Though squeeze applesauces are still a great snack.) The only downfall of not spending oodles of money on baby food is that I can’t figure out how to give Firecracker his veggies!

One of my best friends met this battle, too, when her son was this age and their solution was smoothies. It took a little more time, but then a miracle happened and smoothies definitely were the answer. He gets a great hit of protein from Greek yogurt and milk as well as a generous handful or two of spinach or kale. I’m definitely open to trying more veggie-fied smoothie recipes, maybe some with carrot? (Speaking of, I’m about to make a batch of muffins with carrots in them after naptime! You’ll see them in next month’s #MuffinMonday assuming they’re a success.) If you have any great healthy smoothie recipes to share, leave me a comment below!

Triple Berry Spinach Smoothie (toddler)  Sew You Think You Can Cook

I’m not an expert in smoothie making and always struggle to get the perfect consistency, but making 2-3 smoothies a week has definitely improved my game! I decided to write down my proportions and this smoothie was a hit enough to create a post from it!

I used an individual serving size container of blueberry Greek yogurt that Firecracker tricked me into wanting to eat. Added frozen fruit, spinach,  and finished it with some milk. You’d never know there was spinach in it and with no added sugar it’s definitely a healthy smoothie.

This recipe makes 1 serving.

An Original Recipe

Triple Berry Spinach Smoothie

Ingredients:

  • 1 container (5.3 oz) blueberry Greek yogurt
  • 4 frozen whole strawberries
  • 20 frozen raspberries
  • 1/2 C baby spinach
  • 1/2 C milk

Steps:

  1. Put all ingredients in a blender. Blend until smooth. Add 1-2 tbsp more milk if needed.

Triple Berry Spinach Smoothie  Sew You Think You Can Cook

#BundtBakers: Fruit and Nuts

4ae7b-bundtbakerspostThis month #BundtBakers are baking cakes with fruits and nuts! #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month creative host is Shilpi of Simply Veggies.

I almost didn’t make it this month. Even with a lovely planner I wrote the reveal date on the wrong Thursday! I thought I had an extra week to make my cake. That’s why you’re seeing an almost repeat recipe this week. I posted a beautiful Cherry Coffee Cake on Monday. I would have scheduled that post for later had I realized I’d be making another coffee cake for #BundtBakers. Originally I planned on a Blueberry Almond Cake I found in the latest edition of Food Network Magazine. Upon further investigation of the recipe I realized it wasn’t easily transferred to a bundt pan. I also didn’t have all of the ingredients needed. But I did have everything I needed for another coffee cake.

While I used my usual coffee cake recipe, I changed up the topping and made a walnut streusel. I don’t know if it’s the streusel or the magic of a bundt pan but this cake turned out differently. And it’s fantastic! It reminds me of the store bought coffee cakes my grandmother would buy to have at the lake.

I wasn’t sure how to put the streusel on the bundt because putting it on top of the batter like I normally do would mean it’s on the bottom. I took a risk and put it into the pan first. But I still had extra streusel left over so I put it on top/bottom too. Turned out beautifully, now every bite has some streusel!

Instead of using a large bundt pan I used my Bundt Duet Pan, now Stuart and I each get our own cake! If you don’t have smaller bundt pans feel free to use an 8×8″ cake pan and bake 65 minutes. If you try this in a regular bundt pan let me know if there’s enough batter to fill out the pan! I’d also suggest cooking 60-65 minutes.

Blueberry Cherry Coffee Cake with Walnut Streusel

Ingredients for streusel:

  • 1/4 C toasted walnuts (I used this method)
  • 1/2 C flour
  • 1/4 C dark brown sugar
  • 1/2 stick cold butter, cubed

Ingredients for cake:

  • 2 C flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 stick butter, at room temperature
  • 1 C sugar
  • 2 eggs
  • 2 tsp vanilla paste (I used Nielsen-Massey)
  • 1 C Greek yogurt (I used Stonyfield Organic)
  • 1/2 C pitted and chopped fresh cherries
  • 1/2 C fresh blueberries

Steps:

  1. Make the streusel: Place toasted walnuts, flour, brown sugar, and a pinch of salt in a food processor. Pulse a couple of times. Add the cold cubed butter and pulse until a fine crumb is reached. Set aside.
  2. Preheat oven to 350 degrees F. Heavily grease two 2.5 C bundts.
  3. Make the cake: In a large bowl whisk together 2 C flour, baking powder, baking soda, and salt.
  4. In a the bowl of a stand mixer beat butter and sugar until fluffy. Add eggs one at a time. Add in the vanilla paste.
  5. Incorporate a third of the dry ingredients into the wet ingredients. Once combined add 1/2 C of yogurt. Add another third of the dry ingredients. Once combined add the last 1/2 C of yogurt. Add in the final third of the dry ingredients.
  6. Assemble the cake: Divide half of the streusel between the two bundts. Divide half of the cake batter in the prepared pans. Evenly distribute the blueberries and cherries, top with remaining batter, and the rest of the streusel.
  7. Bake for 40-45 minutes, or until a knife comes out cleanly.
  8. Allow cake to cool in the pan before turning out.

*The streusel recipe is adapted from http://www.keyingredient.com/recipes/2947/walnut-streusel-topping/?locale=en_US*

Blueberry Cherry Coffee Cake with Walnut Streusel for #BundtBakers from Sew You Think You Can Cook

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have baked this month:

Almond Rhubarb Bundt Cake from Wendy at A Day in the Life on the Farm

Aloha Bundt Cake from Olivia at Liv for Cake

Apple Pecan Bundt Cake from Bea and Mara at I Love Bundt Cakes

Apricot-Almond Bundt Cake from Cali at Cali’s Cuisine

Banana Peanut Butter Bundt Cake from Jana at Jenny and Sweets

Banana Monkey Bundt Cake from Los Chatos Chefs at Los Chatos Chefs

Banana Pecan Bundt with Bananas Foster Frosting from Stacy at Food Lust People Love

Banana Split Bundt Cake from Andrea at Adventures in All Things Food

Cherry and Almond Bundt Cake from Lara at Tartacadabra

Cherry and Nuts Bundt Cake from Diego at La Mejor Manera de Hacer

Cherry and Sliced Almond Mini Bundt Cakes from Teri at The Freshman Cook

Cherry Pistachio and Honey Bundt Cake from Ethel at eating in instead

Cinnamon Raisin Coffee Cake from Vonnie at My Catholic Kitchen

Eggless Mango Almond Bundt Cake from Shilpi at Simply Veggies

Generra Bundt Cake from Kelly at Passion Kneaded

Lemon Lime Pistachio Bundt Cake from Rocío at kidsandchic

Orange and Pecan Cake with Dark Chocolate Ganache from Deepti at Baking Yummies

Orange Blossom Honey Nut and Blueberry Cake from Anshie at Spice Roots

Peach and Pecan Bundt from Catherine at Living The Gourmet

Peach Coffee Cake from Julie at Eat, Drink, Be Mighty

Pineapple-Pecan Bundt Cake from Kathya at Basic N Delicious

Pineapple Sundae Bundt Cake from Colleen at Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice

Pomegranate and Pistachio Kugelhopf from Laura at Baking in Pyjamas

Roasted Banana and Black Walnut Bundt Cake from Terri at Our Good Life

Summer Fig Bundt from Margaret at Tea and Scones

Vegan Orange Ripple Rhubarb Cake with Pistachio Sauce from June at How to Philosophize with Cake

Weagle Weagle Chicken Salad

They always say you find things when you stop looking for them. Unfortunately you can’t trick that universal law into working faster!

A couple of weekends ago we had some friends over for game night. As is customary before company arrives the house becomes cleaner in ten minutes than it does all week. Unfortunately, that rush also means things are relocated and forgotten about.

One of those things that needed to be removed from my kitchen counter was a sheet of paper with some recipes on it. (Normally I write my recipes in a notebook, but laziness kept preventing me from grabbing that notebook and bringing it back in the kitchen.) Two of the four recipes were originals! So you can imagine my frustration when I couldn’t find that piece of paper. I may or may not have had a mini meltdown.

I needed one of those recipes to participate in Weekday Supper. #WeekdaySupper is a great movement by the #SundaySupper crew. Easy weeknight meals that can be done in under 30 minutes, without crazy, hard-to-find ingredients. I participated last month with my Green Eggs and Ham. The theme this month is Wraps. Conveniently my New Year’s Resolution recipe for March was a chicken salad, and one that I hadn’t yet shared with my readers.

I couldn’t find the recipe in time to submit to the Sunday Supper Movement webpage and thankfully was relieved of my stress by a good blogging friend, Wendy over at A Day in the Life at the Farm. While I don’t know Wendy personally, I feel like I do! We both participate in numerous blogging groups – Sunday Supper, Secret Recipe Club, Blogger CLUE, etc. So please go check out her page today, I know she put in great effort at the last minute to cover for me.

I was going to post a Thursday Thoughts today instead and this would’ve been the end of the post (along with the photos). But as luck would have it, I found that piece of paper a couple of days ago! Yay!

I created this chicken salad in response to a call for a new flavor at Chicken Salad Chick. While my concept didn’t make it to the voting round we were very happy with the resulting recipe. Chicken Salad Chick is an amazing chicken salad restaurant in Auburn – and have expanded to multiple locations in the south. (My favorite flavor is the Fruity Fran with apples and grapes.)

I wanted to create a chicken salad inspired by Auburn and chose fruits that were orange and blue. I chose to use clementines instead of oranges because they’re not as wet and dried blueberries instead of fresh because they’re sweet, tart, and unique. I added a little celery because I like having a crunch in my chicken salads. (I think adding pecans would be great, too!) In the dressing I used agave instead of honey in case my little man gave it a taste.

I hope you give my recipe a try and let me know what you think!

An Original Recipe

Weagle Weagle Chicken Salad

Ingredients:

  • 2 C cooked, shredded chicken
  • 1/2 C halved clementine segments
  • 1/4 C dried blueberries
  • 1/2 stalk celery, very finely diced
  • 1 scallion, thinly sliced
  • 1/4 C mayonnaise
  • 1 tsp agave
  • 1/2 tsp apple cider vinegar
  • 1/2 tsp Kosher salt
  • 1/4 tsp black pepper

Steps:

  1. In a large bowl, toss together chicken, clementines, blueberries, celery, and scallion.
  2. In a small bowl, whisk together mayo, agave, vinegar, S+P. Add as much dressing to the chicken salad as desired.
  3. Serve on a sandwich, in a wrap, with crackers, or simply eat it with a fork!

chicken salad with clementines and dried blueberries from Sew You Think You Can Cook

Maple Blueberry Pancakes

Do you know what today is?

It’s National Pancake Day!

I didn’t know that until yesterday. When an email from Yummly showed up in my inbox. (Honestly, I have tried to unsubscribe from their emails for way too long now. But I guess today I was thankful to have received it.) I immediately rushed to the computer to start typing up this post. I already had pictures of pancakes on my camera patiently waiting for the perfect day to be transformed into a blog post.

That day is today.

Maple Blueberry Pancakes

Ingredients:

  • 2 C whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 tsp cinnamon
  • 2 eggs
  • 1 C yogurt (I used vanilla)
  • 1 1/4 C milk
  • 1/4 C real maple syrup
  • 1 tsp vanilla extract
  • 3 tbsp butter, melted and slightly cooled
  • 1 1/2 C frozen blueberries

Steps:

  1. In a large bowl whisk together flour, baking powder, baking soda, cinnamon, and salt.
  2. In another bowl whisk together eggs, yogurt, milk, syrup, and vanilla. Whisk in the melted butter.
  3. Combine the wet ingredients into the dry. Fold in the blueberries. (You can also add blueberries individually to your pancakes when you drop the batter onto the griddle.)
  4. On a hot buttered griddle drop 1/4 C of batter into pancakes. Flip pancakes when batter starts to set and bubbles form in the center of the pancake. Cook until both sides are golden brown.

*This recipe is adapted from Sally at http://sallysbakingaddiction.com/2015/01/16/whole-wheat-blueberry-pancakes/*

Maple Blueberry Pancakes | Sew You Think You Can Cook

Yes, that’s my quilt Blueberry Pickin’ used in the photograph of these blueberry pancakes. 😉

Salmon Cake Salad

Remember that Not Ketchup I used in my Maize & Blue Chicken Salad for #10DaysofTailgate?

And remember how I said one of the things I had planned for my bottle of Blueberry White Pepper Not Ketchup was a salad dressing?

Well I did just that!

But I didn’t use it to top just any boring old salad. I used it to top Salmon Cakes (that were placed lovingly onto a salad bed)!

I apologize for the horrendous photograph – I’m still struggling with taking food photography in the new house at night.

Salmon Cake Salad

Ingredients for Salmon Cakes:

  • 3 8 oz salmon fillets
  • 1 lemon, quartered
  • 1 tbsp sea salt
  • 1 tbsp peppercorns
  • 1 1/4 C panko, divided use
  • 2 tsp olive oil
  • 2 eggs, beaten
  • 1/4 C red onion, diced
  • 1 tsp dried dill
  • 1 tsp paprika
  • 1 tsp Kosher salt
  • 1/4 tsp black pepper
  • 1 tsp dried parsley

Ingredients for Salad Dressing:

Steps for Salmon Cakes:

  1. Place salmon in a large skillet with high sides. Cover with water and add the lemon, sea salt, and peppercorns. Bring the water to a simmer and poach salmon 10 minutes.
  2. Preheat oven to 325 degrees F. Grease a baking sheet with non-stick cooking spray.
  3. In a large bowl, flake the salmon fillets, discarding any skin and bones. Gently mix the salmon with the beaten eggs, 1/4 C panko, onion, dill, paprika, S+P. If the mixture is too wet add a little more panko. If the mixture is too dry add another egg.
  4. Mix together 1 C panko with the parsley in a shallow dish.
  5. Form salmon mixture into 8 equal sized patties. Coat in the panko and parsley and place on prepared baking sheet.
  6. Bake 15-20 minutes.
  7. Serve on top of your favorite salad mix.

Steps for Salad Dressing:

  1. Whisk together salad dressing ingredients.

*The salmon cake recipe is adapted from Cheryl at http://www.cherylstyle.com/simple-food-recipes/dinner-recipes/panko-breaded-baked-salmon-cakes-recipe/ *

photo (11)

Disclaimer: I was provided a bottle of Blueberry White Pepper Not Ketchup through the #10DaysofTailgate event, however all opinions and statements are my own.