Lemon Blueberry Cream Cheese Loaf

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Nova Scotia is renowned for its blueberries and I love all things blueberry as does my family. That includes muffins, cakes, crisps, and fresh blueberries with cream! They are all delicious! I wrote this recipe to take on a camping trip. This recipe makes 2 loaves and will transport and keep nicely for a couple days, if they last that long!

Lemon Blueberry Cream Cheese Loaf

In a large mixing bowl, cream together:

  • 3/4 cup softened butter
  • 1 pkg room temperature cream cheese (250g)
  • 1 and 3/4 cups sugar

Then add in:

  • 1 cup plain unsweetened yogurt (equal to 4 eggs)
  • Zest and juice of 2 lemons (about 1/3 cup)

Then add in sifted dry ingredients:

  • 4 cups flour
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt

Mix until combined and then add in:

  • 1/4 cup milk

After the batter is just mixed, fold in:

  • 3 cups blueberries, dusted with flour

Bake at 350 degrees F for approximately 70 minutes, in two parchment lined loaf pans. This makes 2 large loaves.

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Lemon Blueberry Muffins

I haven’t been posting lately due to back to school busyness, but I have been working on a new recipe. It has been giving me a bit of trouble so I need to adjust the recipe and try it again. In the meantime, here is a repost for you, using blueberries which are in season right now in Nova Scotia!

Lemon Blueberry Muffins

my eggless world

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These muffins are yummy, light and bright. Sure to get you out of the winter slump that is the end of February!

Combine dry ingredients:

  • 2 cups flour
  • 3/4 cup sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • zest of 1 large lemon

Combine wet ingredients in a separate bowl and mix well. Then add to dry ingredients and mix until just combined:

  • 1 cup plain unsweetened yogurt
  • 1/2 cup canola oil
  • 1/4 cup lemon juice
  • 1 tsp vanilla

Then fold in:

  • 1 cup blueberries

Bake 400 degrees F in a paper-lined muffin tin for approximately 18-20 minutes. Makes 12.

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Honey Oat Cakes

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Oat cakes do not usually contains eggs,  however, I am always looking for recipes that are healthy breakfast options and these fit the bill. A few coffee shops and bakeries here in Nova Scotia make oat cakes and I have changed the recipe to contain honey which cuts down on the amount of refined sugars in the recipe by half, so you can feel good about giving these to your family for breakfast. These are especially handy for your kids to grab on the way out the door in the morning on the way to school. And back to school is almost here!

 

Honey Oat Cakes

Combine dry ingredients in a large mixing bowl:

  • 2 cups large flake oats
  • 1 and 1/2 cups flour
  • 3/4 cup whole wheat flour
  • 1/3 cup brown sugar
  • 1/2 tsp salt
  • 3/4 cup baking soda

Cut in:

  • 3/4 cup softened butter

Then add:

  • 1/3 cup honey
  • 1/4 cup water

Mix by hand until a dough is formed. It will be sticky.

Roll out on a lightly floured surface about 1/4 inch thick and cut into 3 by 2 inch rectangles. If it is too sticky, add a bit more flour.

Bake 350 degrees F for approximately 12-14 minutes. Cool. Makes approximately 16.

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Mint Chip Ice Cream

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We are having a very hot summer and a sure way to cool down is with ice cream! This ice cream recipe is made with fresh mint and is very refreshing! My kids love making homemade ice cream in the summer and this is one of their favourites!

Mint Chip Ice Cream

In a saucepan, whisk and simmer until sugar is dissolved:

  • 3 cups heavy cream (35%)
  • 3/4 cup sugar
  • 1 tsp vanilla
  • pinch salt

Remove from heat and whisk in:

  • 1 cup milk

Then add in:

  • 1 cup steeped mint leaves in hot water, strained (I took a big bunch of mint leaves and steeped them in hot water and then strained the leaves out and used 1 cup of the liquid)
  • drop of green food colouring (optional)

Cool the ice cream mixture completely.

When cool, churn in your ice cream maker.

During the mix in cycle add in 1/2 to 3/4 cup mint chocolate chips chopped up. This makes approximately 2L of ice cream.

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New Product Review

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One of my readers alerted me to a new product called Hellmann’s Carefully Crafted, which is an eggless sandwich spread. I hadn’t heard of the product so I went looking and found it in my local grocery store here in Canada and I also found it at my sister’s local grocery store in the United States. I have already tried Vegenaise which is also an eggless sandwich spread but is only available at a health food store in my neighbourhood as opposed to the grocery store where I frequent. Here is my post about Vegenaise: https://myegglessworld.com/2014/03/20/vegenaise/.

I tried Hellmann’s Carefully Crafted on a sandwich and it is a good mayonnaise substitute. It has a good flavour and the fact that it is readily available is a bonus. One slight drawback is that it is not as thick as a regular egg mayonnaise. Since giving up most egg products when my son was 11 months old due to an egg allergy, I must say that mayo is not necessarily a product I have missed. I love vinaigrette and oil based salad dressings and anytime I want a creamy dressing, I make it out of greek yogurt, which I love, or sour cream. But, if you are a mayo lover and want to use an eggless one as either a health choice or due to an egg allergy, this is a good option.

Biscotti

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Biscotti seems more of a holiday type cookie to make and not a summer treat, but I wanted to make these because I was watching my favourite British baking reality cooking show and they were making biscotti. I made these with pecans and chocolate chips with a hint of cinnamon but really the possibilities are endless. If you want to make these nut free, omit the pecans and replace them with coconut or dried fruit or simply leave them out. You can change these up by keeping the base the same and changing the flavour combinations.

Chocolate Pecan Biscotti

In a large mixing bowl, cream together:

  • 1/2 cup softened butter
  • 3/4 cup sugar

Then mix in:

  • 1/2 cup plain unsweetened yogurt (or egg replacer equal to 2 eggs)

In a separate bowl, sift together:

  • 2 and 1/4 cups flour
  • 1 and 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon

Add the dry ingredients into the butter mixture and combine until it looks like cookie dough. Then add in until just mixed:

  • 3/4 cup chopped pecans (dried fruit or coconut can be used instead to make nut free)
  • 2/3 cup semi-sweet chocolate chips

Form into a long oval, partly flattened log, approximately 14 inches long and 3 inches wide. Bake at 350 degrees F on a parchment lined cookie sheet for approximately 35-40 minutes until lightly golden brown.

Cool for 30 minutes. Using a cutting board and sharp serated knife, cut the log into diagonal 1/2  to 3/4 inch pieces. Place on the parchment lined cookie sheet and bake again for approximately 15 minutes at 350 degrees F until lightly golden brown and crisp. Cool. Makes approximately 15.

 

 

 

 

Not Your Mama’s Potato Salad

Summer is here!! Enjoy this yummy Italian inspired Potato Salad recipe!!

my eggless world

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Summertime is coming and with it brings outdoor fun, family, friends and BBQ’s! Of course there’s the inevitable potato salad, laden with mayo and eggs.  An egg-allergic, and not to mention high fat nightmare. I have been experimenting with potato salads in the past few years and have come up with some delicious alternatives to a traditional potato salad. I make Italian potato salad, a Mustard-based potato salad and a Bacon Cheddar Ranch potato salad. Today I made an Italian one to have for the long weekend. I will post the others as I make them.

Italian Potato Salad

  • 2 and half pounds new potatoes 
  • 3 generous tbsp olive oil
  • 1 tbsp lemon juice
  • 1 clove minced garlic
  • 3 tbsp Parmesan cheese
  • basil
  • oregano
  • parsley
  • thyme
  • salt and pepper

Cook the potatoes until just fork tender. Remove from pot and cool. I like to mix in the dressing when the potatoes are…

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