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One Bowl Berry Coffee Cake

I had some berries they weren’t being eaten so I made this delicious berry cake. I had fresh berries but you could also use frozen. This cake is so easy to make, and you only need one bowl. I think it would also taste great with cranberries and lemon extract instead of almond.  One Bowl Berry Coffee Cake Makes 1 11x7” Cake Ingredients 2 cups fresh berries (I used blueberries and strawberries)  1/4 cup brown sugar 3/4 cup white sugar 1/4 cup butter, melted 1 teaspoon vanilla extract 1/2 teaspoon almond extract 2 large eggs 3/4 cup sour cream 1/4 cup milk 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/3 cup sliced or sliced almonds Brown sugar for topping Directions Preheat the oven to 350F and grease an 11”x7” baking dish. Combine berries and brown sugar in a bowl. Set aside.  Beat butter and sugar in a large bowl. Beat in the eggs and extracts until well combined.  Stir in sour cream and milk.  Add the dry ingredie...

Juice - Kale, Celery, Beet, Lemon, Pomegranate & Herbs

This was surprisingly tasty. It’s got green stuff in it, but the beet and pomegranate turn the juice VERY red.


Juice - Kale, Celery, Beet, Lemon, Pomegranate & Herbs
Makes 3-4 cups

Ingredients
  • 1 large beet, peeled
  • 1 large lemon, peeled
  • 6 ribs of celery
  • 1/2 bunch of parsley
  • Handful of cilantro
  • 6 stems of kale
  • 1 large pomegranate, peeled
Directions
  1. Cut the ingredients to your desired size based on your juicer.
  2. For the pomegranate, I just peeled off the skin and then broke it into pieces that fit into my juicer.
  3. You can adjust the cilantro to your liking or just leave it out.  I also peeled my lemon but you don’t have to.
  4. Juice all ingredients and store in an airtight glass jar if you’re not going to consume it all at once.  It should be good for 72 hours if using a slow juicer, and best if you can fill the jar right to the top before closing.
  5. I use a Hurom juicer and got between 3-4 cups of juice.

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