Huckleberry Cream Muffins

If you aren't lucky enough to have huckleberries, blueberries will work just as well. I thought these muffins turned out really moist but need something to give them a kick.
2 eggs
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup plus 2 tablespoons brown sugar
1/2 cup vegetable oil
1 tsp vanilla extract
2 cups flour
1/2 tsp salt
1/2 tsp baking soda
1 cup sour cream
1 1/2 cups huckleberries
Preheat oven to 400 degrees. Grease 12 muffin cups or line with paper muffin liners.
In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
Bake for 20 minutes.

Plum Kuchen

This recipe was interesting. I really liked the cardamom but found the cake a bit dry. Maybe add more butter or a little less flour. It was something fun to try with plums.

~1 1/2 cups flour

2/3 cup plus 2 tablespoons granulated sugar, divided

2 tablespoons brown sugar
• 1 teaspoon baking powder
• 3/8 teaspoon salt, divided
• 1/2  teaspoon ground cardamom, divided
8 tablespoons butter, divided
• 1/2 milk
• 1 teaspoon vanilla extract
• 1 large egg
• Cooking spray
• 1 1/2 pounds plums, pitted and sliced
• 1/4 teaspoon ground allspice

• Preheat oven to 425°.
• Combine flour, 2 tablespoons granulated sugar, brown sugar, baking powder, 1/4 teaspoon salt, and 1/4 teaspoon cardamom in a medium bowl, stirring well with a whisk. Cut in 4 tablespoons butter with a pastry blender or two knives until mixture resembles coarse meal.
• Combine milk, vanilla, and egg in a bowl, stirring with a whisk. Add milk mixture to flour mixture, and stir until just combined.
• Spoon batter into a 9-inch round metal cake pan coated with cooking spray. Arrange plums in a circular pattern over batter.
• Combine remaining 2/3 cup granulated sugar, remaining 1/8 teaspoon salt, cardamom, and allspice in a small bowl, stirring well. Place remaining 4 tablespoons butter in a microwave-safe bowl. Microwave at HIGH 30 seconds or until butter melts. Stir into sugar mixture. Sprinkle plums evenly with sugar mixture. Bake at 425° for 35 minutes or until browned and bubbling. Cool in pan 1 hour on a wire rack. Cut into wedges.

James's Favorite Cheesecake with a Twist

There is no picture for this one because I forgot to take one before I gave the cake away as a gift. To make the original recipe, leave out the strawberry puree.

~1/6 of a French vanilla cake mix, prepared

4- 8oz packages of cream cheese, softened

1 2/3 cups sugar, divided

¼ cup cornstarch

1 tablespoon vanilla

2 eggs

¾ cup heavy cream

1 ½ cups fresh strawberry puree

Heat oven to 350 and grease a springform pan. Pour in the prepared cake mix and bake for about 10 minutes. Meanwhile, beat together one of the packages of cream cheese, ½ cup of sugar and the corn starch until well mixed. Beat together the rest of the cream cheese, sugar, vanilla, and eggs. Add the heavy cream and beat until just combined. Fold in strawberry puree. Transfer to pan and bake for about 1 hour. To add moisture, put a pan of water with it in the oven. Cool for one hour and refrigerate overnight. 

Chilled Pineapple Gazpacho

This recipe was shared by my friend Jess at a Nutrition Club meeting. It is so good and refreshing on a hot summer day.
1 pineapple

1/2 cup diced red bell pepper (1/4-in. pieces)

1/2 cup seeded, diced cucumber (1/4-in. pieces)

1/4 cup finely chopped, rinsed red onion

1/4 to 1/2 serrano chile, seeded if you like (for less heat), and minced

1 tablespoon chopped cilantro, plus some leaves for garnish

2 tbsp. fresh lime juice

1 tsp. sea salt

Juice the pineapple using a juicer or blend and strain the juices using a seive into a medium bowl. Add the rest of the ingredients and chill for 2 hours.

Fresh Berry Salad

This recipe was adapted by my friend Elaine. It's a deliciously fresh twist on summer fruit salad. 

¼ cup sugar

¼  cup water

Mint sprigs

Zest and juice of one lemon

Pinch of salt

Fresh strawberries (about 4 cups)

Fresh blueberries (about 2 cups)

For dressing:

Bring sugar and water to a simmer in a saucepan. Remove from the heat, add 3 mint sprigs and steep for about 10 minutes. Discard the mint and add the zest and juice of the lemon and a pinch of salt.

Toss part of the dressing with the fresh berries. Serve and enjoy!