Wild Berry Crumble

I'm back and ready to go with my favorite summer desert... wild berry crumble! We love to pick wild raspberries that grow along the four-wheeling trails near my in-law's home. It's truly a family affair, we load up the bike with tupperware containers and ride out on the trails in search of berry bushes. When we find them, it's pickin' time! We can easily come back with a gallon or more of these precious and yummy berries. They keep very well in the freezer and if you stash enough, you can enjoy fresh summertime treats all winter long! 

Unfortunately mine won't last that long. I've already made three crumbles, and the last one was a double! I only have one more portion of berries left and it's still only July! 

Wild berry prep and handling:

When we get home from picking I carefully wash and sort the berries in small batches to reduce incidents of breakage. I pick out any leaves, stems, bugs (yuck!) or bad berries. Then measure in 4 to 6 cup portions (depending on how much we've got) and freeze in ziploc bags. When it's pie or crumble time, simply defrost and use within two days.

What Exactly is a Crumble?

A crumble is my version of a cross between a cobbler, a pie, and a bar recipe. It consists of a delectable fruit base, which congeals into a perfectly spoonable solid, paired with a sweet and crunchy crumb topping. Let's face it, the crumb topping is everyone's favorite part of any dutch apple pie, coffee cake or crumb cake. My crumble is extra special because I use Splenda to sweeten the fruit portion. This means you have 100% desert enjoyment with only half the guilt! Feel good about the fruit, and not-so-bad about the decadent crumb topping. You love the fruit, you LOVE the crumb, why not marry such happy partners into one perfect recipe? It's win/win!

Ingredients:

• 6 cups fresh/frozen wild raspberries (or any fruit)
• 1/2 cup flour
• 1 cup granulated Splenda

• 1 cup (two sticks) room temperature, unsalted butter
• 2 cups flour
• 2/3 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 tsp cinnamon
• 1/2 tsp salt

Preparation:

Preheat the oven to 350 degrees, and grease (or use cooking spray) a medium sized baking dish. I used an 8 x 12 inch glass dish. In a large bowl, combine the fruit, 1/2 cup flour and 1 cup granulated Splenda. Gently toss to coat fruit and absorb all the ingredients into the natural juices.

Next, prepare the crumb topping. If you don't have a mixer, this can be done by hand, with forks, or a pastry cutter. Add all the remaining ingredients to the mixing bowl.

Mix on low speed until the topping looks... crumbly! It is normal to see chunks of butter along with larger and smaller crumbs. Take care not to over mix during this step- especially with an electric mixer. Over working the crumb can result in the butter melting, turning the batch into one mass. To fix this mistake, add small amounts of flour and slowly mix until crumbs appear once again. 

Now place berries into the baking dish in an even layer and gently top with crumbs. Spread crumbs evenly over the berries taking care not to press. Leave the surface looking natural, homemade and imperfectly perfect! 

     

Bake uncovered for 45 minutes at 350 degrees until fruit is bubbling and topping is crisp and golden brown.

Enjoy this wild berry crumble, and don't be afraid to get creative! I've made mixed berry crumble with blueberries, raspberries, blackberries and strawberries and I've even tried strawberry-banana crumble too. What pie flavor would you transform into a crumble?

Keep it Yummy! xo-Kip

Perfect Garlic Knots

I've missed some days not blogging lately. I've been chasing the dragon, trying to crochet the perfect sun hat for my upcoming vacation because I can't find one I like well enough to buy from any store. I pulled my old stash of hemp from college jewelry braiding days to try and crochet with. So far, so-so. When/if I achieve my feat, that'll be my next crocheting post!

back to baking...

I came up this recipe last week, and have been meaning to type it up. I'm really excited about these garlic knots, because not only are they totally scrumptious but it's truly easier-than-you-think baking! The inspiration for this recipe comes from basic pizza crust, which in and of itself is delicious! It's the only way my family eats pizza nowadays. So easy and delicious, I never buy frozen any more.

Garlic Knot Ingredients:

• 1 teaspoon instant or active dry yeast
• 1 1/2 cups warm water
• 4 cups all purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning mix
• 1/3 cup olive oil

Garlic Butter Ingredients:

• 2 tablespoons melted butter
• 2 tablespoons olive oil
• 2 teaspoons minced garlic (I buy mine in a jar: fresh garlic = too much work!)
• 2 teaspoons dried parsley flakes

Preparation:

Mix the yeast and water right in the measuring cup. Make sure the water is very warm. Stir to combine and leave it to sit for 5-10 minutes. Meanwhile, in your mixer combine all remaining dry ingredients, using the paddle. Yes, it's dough, but we don't need the dough hook. It doesn't work-well trust me I've tried! This is going to be soft, delicate dough.

Once combined, drizzle in on low speed, the olive oil. Mix until well incorporated. When it's time, add the yeast water, stirring it once more before adding. Mix just until the ingredients are all combined and a soft, sticky dough forms.

Next spray a bowl with non-stick cooking spray, and coat your hands in a bit of olive oil. Take the dough, gently form a ball and rub it with more olive oil. Place in bowl and cover with plastic wrap. Let it sit out on the counter for at least one hour. If you are making ahead, refrigerate it overnight. It should keep up two to three days but who can wait that long for delicious garlicy goodness?

Preheat the oven to 375 degrees. When you're ready to make knots, divide the dough in half. I use a pizza cutter and parchment paper for this part, it works great! Lay out a sheet of parchment and working with the first half of the dough, mold with your oiled hands a rectangle roughly 1/2" thick, and 6" x 15". Sprinkle flour over the dough and then slice into 1" strips. Flip them individually and flour the other side as well.

...then tie some knots!

Take each strip and gently tie it in a knot. It doesn't have to be perfect, just have fun with the dough! Place on a baking sheet at least one inch apart. Bake for 12-14 minutes until just turning golden. While they're baking whip up the easy garlic butter. Then prep the other half of the dough in the same manner. Combine the garlic butter ingredients into a mini-blender, chopper or food processor and pulse until the garlic bits are very small and all is well mixed. I used my baby food maker (basically a glorified mini-blender) for this part. But I think any chopping appliance will do. If you don't have one, You could crush the garlic or even leave it minced as is. Brush onto warm rolls and then try to restrain yourself. Good luck! I ate two before serving to my family with dinner!

Recipe yields approximately 20 rolls. I hope you enjoy and use this recipe to try to incorporate more baking into your meal routines. I wish I had taken more pictures, but I created this recipe on the fly one afternoon just making a regular dinner and I wasn't even sure they'd be good! But they turned out so yummy I could not wait to make it again to share it! Be sure to leave a comment if you have any questions about this recipe.

Keep it Yummy! xo- Kip

What were the yummiest garlic knots you've eaten at a restaurant?

Now you can make them at home! Aren't you excited!?

Take Your Vitamins

Foolproof method to get your baby or toddler to take their liquid vitamins without them even knowing it (or tasting it)! Read on...

For anyone who has children, especially a breastfeeding mother, I can take a wild guess you've been instructed by your pediatrician to give your babies vitamins. You must, then be familiar with this:

A pricey little vial of infant's liquid multi-vitamin. (With-iron version for breastfeeding babies of course!) It looks simple enough. It comes with a one mil. dropper and your child should have one dose a day with meals. Okay...

But have you ever tasted it? 

If not, then maybe you should! I have. I taste everything I've ever given my children including those nasty vitamins. If you have any experience with this you know the liquid is potent, strong smelling and very bitter to the tongue.

How can you expect your baby or toddler to actually take this thing!?

I bet, like me, you've tried mixing it into infant cereal or other foods. It doesn't mask the taste. It just makes the food yucky and brown. Maybe you've even held your kid's face still and just popped the little dropper in as quick as you can. I've tried that too. Maybe you've seen the same reaction to the taste, and maybe sometimes they've spit it out!

...And what about the mess it makes? The stains! Oh, the stains!

Those vitamin drops are diabolical for laundry. The brown liquid quickly stains anything it touches- from clothing, to counter tops, even skin! I thought for years, there has to be a better way! If you give it to your child straight, they spit and gag on the horrible taste. If you mix it into something you only ruin the flavor of what ever you're trying to mask it with. 

The Solution:

Fruit Pouches! 

As sort of a combination of the pop-it-in and mask-it methods, I use the genius of the children's fruit or applesauce pouch to help you get yucky tasting vitamins down!

When you open the fruit pouch, you'll notice there's a little bit of room at the top. Measure the vitamins and carefully drop them into the pouch right on top of the applesauce or fruit. Be careful not to squeeze or let your child squeeze. Just place the spout of the pouch in your child's mouth and let them begin sipping. 

The first mouthful they get will have the vitamins, and then be immediately chased with the sweet goodness of fruit! After the first sip you can let them hold the pouch. They'll gleefully enjoy the rest without having even known they've taken their vitamins! The trick is not letting them squeeze the pouch until the vitamins go down with the first sip. This can easily be a mess-free way to get the job done. 

Babies, toddlers and children need their vitamins. If you make this tip a part of your daily routine it'll become a beneficial habit. I serve my baby vitamin-laced fruit pouches at lunchtime daily. I hope this helps some of you moms and dads out there!

Take care! xo- Kip

Banana Chip Muffins

I know I promised more on puffy paint, but we had an emergency... a banana emergency. I had two bananas left, which no one had eaten and they were dangerously ripe. After a triage of available ingredients, I modified an old classic recipe for banana bread into a delicious new concoction I call the "Banana Chip Muffin". My 5 year old absolutely loves these! The batter is smooth as silk, and the muffins come out moist, fluffy and heavenly!

Here's how to make them:

First preheat the oven to 350 degrees, then assemble your ingredients:

• 1 3/4 cups of all purpose flour
• 1 tsp. baking soda
• 1 tsp. cream of tartar
• 1/2 tsp. salt
• 1/3 cup of unsalted butter
• 2/3 cup of sugar
• 2 eggs, beaten
• 2 medium bananas, mashed (approximate, but slightly less than a cup)
• 3 ounces unsweetened applesauce (or a third banana to make one cup total if you have it)
• 1/4 cup old fashioned oats
• 1/4 cup mini semi-sweet chocolate chips
• Paper cupcake liners

Next combine the dry ingredients of flour, baking soda, cream of tartar and salt into a medium bowl. The original recipe calls for "sifted flour" but really, who not only has a sifter but actually uses it these days? I "lighten" the flour in my container before measuring it by gently stirring it around with the measuring cup. Then without packing it, I fill the measuring cup and with the flat side of a butter knife level off the top.

In your mixer (or a mixing bowl with a hand mixer) cream the butter and sugar together. When smooth, add beaten eggs mixing well. Now,  in a small bowl mash your bananas. About 3 bananas should make one cup of mash depending upon their size. I only had two bananas, so I supplemented with applesauce. My two medium bananas plus a three ounce child's applesauce pouch very well equaled one cup total.

Alternately add the flour and banana to the mixer while mixing on a low setting. Mix until all ingredients are just incorporated into the batter. At the end, gently fold in oats, then chocolate chips taking care not to over-mix.

Now if you don't have a kitchen scoop- you need one. This thing is great for more than just ice-cream. I use mine all the time from meatballs to cupcakes! One level scoop per cup will yield at least 12 muffins in a regular "cupcake sized" pan. My batch made a lucky 13 muffins! I always have a smaller cupcake pan ready to go for the excess because I never waste the extra batter. Just bake 'em up with the rest!

If you wish, sprinkle a few oats on top of each muffin before baking to give them a special look. Bake in the center of a 350 degree oven for 15 minutes.

If you'd like to make a loaf, grease a loaf pan and bake for 1 hour. If you'd like to make larger sized muffins, grease the cups well and check after 15 minutes for doneness. When a toothpick comes out clean they're ready.

Credit where credit is due: The original recipe was handed down to my mother, from my paternal grandmother, who credited America's Cook Book Third Edition on her hand-written recipe card from which the above was adapted.

Keep it yummy! xo- Kip