Posts tagged blueberry
Baked Brie & Blueberry Wreath

This post was made possible by the U.S. Highbush Blueberry Council. Thank you for your support!

6D4A9813.jpg

This is one of my go to appetizers anytime of the year but especially around the holidays. Who doesn’t love gooey cheese and warm bread? Topped with blueberries bursting with flavor and seasoned with thyme, rosemary and a little red pepper flakes, it’s the perfect balance of fruit to cheese to bread.

6D4A9843.jpg

I’m telling you right now you should pick up double ingredients and make two of them. They go quick. And if you’re like me you probably have most of the ingredients on hand. I keep blueberries by the boxful around here and always have a can or two of refrigerated biscuit dough.

6D4A9831.jpg

I usually have a bundle of fresh herbs in the fridge (it goes a long way!) or I’ll sometimes forage them around my hood. Ha! This is actually my third attempt at an herb garden but technically it’s not my fault they all died because I was over watering them cause I didn’t know Mr. A was also watering them and then this one time my basil just fried in the sun. It was sad. I don’t know what happened but that’s neither here nor there. And……. I should stop right now because you’re probably not even reading this anymore which is totally fine. Make this right now. You won’t regret it! And if it changes your life like I know it will, send me a shoutout on the gram! I love when you remake my recipes. Means the world. Hope you enjoy! Oh yeah and one more thing. Scroll down for the recipe and pics of Milly helping me with the final touches! She’s the yummiest!

6D4A0023.jpg

Baked Brie & Blueberry Wreath

by Brandi Milloy

  • 1 (8-ounce) round Brie or Camembert cheese

  • 1 (16.3-ounce) tube of biscuit dough like Pillsbury Grands!

  • 3/4 cup frozen blueberries or 1 (6-ounce) basket of blueberries

  • 1/4 teaspoon red chili flakes

  • 1/4 teaspoon rosemary, minced

  • 1/4 teaspoon thyme leaves

  • 1/2 teaspoon flaked sea salt like Fleur de Sel

Directions

  1. Preheat oven to 350°F and cover preferably a pizza stone (because it cooks evenly and provides a crispy bottom) or a baking sheet with parchment paper.

  2. Remove top of cheese round by carefully slicing the top of the rind off. Place cheese round in center of baking sheet with cut side up. Open biscuits and cut into quarters. Roll each piece of dough into a ball and place around cheese round until you have two rows of dough balls around the cheese. Bake for 25-30 minutes or until bread is cook through and golden brown. .

  3. Meanwhile, into a saucepan, add blueberries, red chili flakes, rosemary and thyme. Cook on medium low for 2-3 minutes or until blueberries start to darken and burst. Remove from heat and pour blueberry mixture on top of cheese. Garnish with fluer de sel and herbs as desired!

6D4A0042.jpg
6D4A0037.jpg
6D4A0039.jpg
6D4A0043.jpg
6D4A0048.jpg
Peanut Butter & Jelly Cups

Peanut Butter and Jelly Cups

This post was made possible by the U.S. Highbush Blueberry Council. Thank you for your support!

6D4A0672.jpg
6D4A0691.jpg
6D4A0814.jpg
6D4A0867.jpg
6D4A0885.jpg
6D4A0772.jpg
6D4A0961.jpg

PB & J Cups

by Brandi Milloy

Ingredients

  • 12 oz. fresh blueberries

  • 1 tbsp. water

  • 1/2 cup sugar

  • 12 oz. semi sweet chocolate, melted

  • 3/4 cup creamy peanut butter

  • fluer de sel, optional

Directions

  1. Make jam by placing blueberries, sugar and water in pot on medium-high heat and bring to a boil. Boil for a minute and mash slightly. Turn off heat to cool. Pour jam into clean jar and keep in refrigerator up to a month.

  2. Using a pastry brush, spread chocolate up sides of mini muffin liners and place in muffin tin. Freeze to set, about 5 minutes.

  3. Spread 1/2 tablespoon of peanut butter into bottom of chocolate shell. Top each with 1/2 tablespoon of jam. Place back in freezer to harden, about 5 minutes.

  4. Top each cup with melted chocolate and garnish with a sprinkle of sea salt. Place back in freezer one final time to set completely. Keep in refrigerator for ultimate freshness and enjoy within 10 days!

Pumpkin Spice Blueberry Donuts

Blueberries are an absolute staple in our home so I’m thrilled to partner with the U.S. Highbush Blueberry Council on some fun and easy recipes like these pumpkin spice blueberry donuts. Some might argue these aren’t donuts because they aren’t fried but I promise you they are every bit delicious. These cake donuts are fluffy and tender with juicy blueberries, a creamy frosting and if you like pumpkin spice-they have all those warm comforting flavors that instantly get you in the fall mood.

6D4A1137.jpg

And when I say this recipe is easy, I mean SO simple! All you need is pumpkin bread/muffin mix, oil, eggs, water and blueberries!

6D4A1349.jpg

You basically make the batter, fold in the blueberries and then pour it into your donut pan and bake. That’s it. This is the donut pan I use.

6D4A1436.jpg

If you want to add a simple glaze on top, you need a little bit of powdered sugar, water or milk (I used almond milk cause that’s what we had on hand) and some chopped blueberries. Then just frost them after they’ve cooled.

6D4A1369.jpg

Even my 15 month old daughter, Milly was able to join in on the fun! If you’re like me and your kiddos won’t let you do anything without them, invite them to help you! I love using cooking and baking as a teaching tool. I had Milly help me add the blueberries to the batter. It may have took her a while and she ate about half of the blueberries but she did it and was so proud of herself!

6D4A1208.jpg
6D4A1241.jpg

For a finishing touch, I added a few fresh blueberries on top of each donut while the frosting was still wet and I had Milly help with this too.

6D4A1395.jpg
6D4A1264.jpg

I mean, can you even with those cute chubby baby hands!?

6D4A1274.jpg
6D4A1292.jpg

I just love this recipe and I hope you do too. The flavors of the pumpkin spice and blueberries work so well together and frankly, I think it’s a beautiful treat to show off at any of those holiday parties you have coming up!

6D4A1472.jpg
6D4A1324.jpg
recipe.jpg

Photography Credit: @Ographr

This Ice Box Cake Made With Dairy-Free Coconut Whipped Cream is LIFE CHANGING...as seen on TODAY Show
Photo Credit: TODAY Show/Nate Congleton @photonate

Photo Credit: TODAY Show/Nate Congleton @photonate

When TODAY Show asked me if I could make a couple of my favorite desserts dairy-free for Hoda, I was up for the challenge! This Ice Box cake features fresh blueberries, bananas, Golden Oreos and a delicious coconut whipped cream made with coconut cream. This dessert isn't too sweet, totally comforting and perfect for spring or summer.  The star of the show is really the coconut whip! The trick is to you put the cans of coconut cream in the refrigerator the night before. This allows the cream to solidify so that you drain the liquid and only mix the cream. Once you see soft peaks, add a little powdered sugar and vanilla beans/extract.  It's absolutely delicious and a fantastic frosting too! Click here for the full recipe and to watch my segment on TODAY!