Category Archives: Baking

Blueberry Cobbler

Forbidden Rice Blog | Blueberry Cobbler (2 of 6)

Just like that, here we are, almost to the middle of February and it’s a whole new year since the last actual recipe I posted on this food blog. Though this space hasn’t been entirely vacant, and certainly I’ve been cooking frequently, my apologies for the lack of shared recipes.

After being “away” for so long, I wondered if I needed to explain myself. But… I don’t feel the need. There aren’t good excuses. Life is busy. There never seems to be enough hours to get everything I both need and want to get done in a day. Let’s be honest. I spend the majority of every day doing a multitude of tedious things that have to get done (though I try to make at least an hour to get outside — the puppy needs a good walk/play/run, after all). By the end of the day (which is usually somewhere between 11PM and 2AM for my nocturnal brain), I finally have time to myself and generally trying to think of words to describe a recipe in any detail sounds less than enjoyable.

That said, here we are. Blueberry cobbler. There are cobblers and then… there are COBBLERS. I’ve rarely heard of people agreeing on what exactly constitutes an authentic fruit “cobbler.” Bottomless-pie-pastry-crust-top? Thick, wet, cake batter smoothed over fruit then baked? Biscuit batter dropped haphazard and beautifully onto some fruit filling? I don’t know. Maybe YOU wouldn’t even call this cobbler. You can call it whatever you want, really, it’s still tasty!

Blueberry Cobbler


For the biscuit topping:
2 cups all-purpose flour
4 teaspoons baking powder
1/4 cup granulated sugar
1/8 teaspoon salt
1/2 cup cold butter
2/3 cup cold buttermilk
1 1/2 teaspoons vanilla extract
1 egg

For the filling:
2 pounds fresh blueberries, stems removed
3 tablespoons cornstarch
3 tablespoons fresh lemon juice
2 teaspoons vanilla extract

Additional ingredients:
fresh nutmeg
1/4 cup buttermilk
1/2 teaspoon cinnamon
2 tablespoons coarse sugar
zest from one lemon
2 tablespoons butter


Preheat oven to 375 degrees F. Butter the bottom and sides of a 9″x13″ baking dish.

Prepare the biscuit topping: in a large bowl, combine the two cups of flour, 4 teaspoons baking powder, sugar, salt. Mix well. Cut the butter into your dry ingredients, until you form pea-sized crumbs.

Whisk together the buttermilk, vanilla and egg. Add this mixture to the butter/flour mixture, gently kneading until a soft ball of dough forms. Turn the dough out onto a lightly floured surface. Roll until you form a rectangle approximately half an inch thick. Fold the bottom edge of the dough upwards, over the middle. Next for the top edge over the side you’ve just brought to the middle. (Basically creating 3 layers!) Roll this out until it’s a half inch thick again.

Use a knife or rectangular biscuit cutter to cut the dough into 12-15 pieces. Set on a baking sheet and refrigerate while you prepare the filling.

Prepare the blueberry filling: stir together the cornstarch, lemon juice, and vanilla extract. Pour this mixture over the blueberries and toss to evenly coat. Pour the blueberries into your buttered baking dish.

Prepare the cobbler:  place the biscuits on top of the blueberries, spacing them about one-inch apart from one another.

In a small dish, stir together the 1/4-cup buttermilk and 1/2 teaspoon cinnamon. Brush over the top of each biscuit. Sprinkle the coarse sugar, lemon zest and a light pinch of fresh nutmeg.

Bake for 25-30 minutes, or until the biscuits are lightly browned. Serve warm, with vanilla ice cream or fresh whipped cream if you’d like!

Lemon Cherry Muffins

Forbidden Rice Blog| Lemon Cherry Muffins (5 of 9)

I once went to a birthday party where there was no cake. Not even cupcakes. In their place were muffins. Fruit-filled muffins. While most kids would be terrified or genuinely pissed off about such a thing, I was quite pleased. I remember one of the choices being a cherry muffin that was laden with dried cherries… they were delicious.

One morning recently I recalled those muffins and my genuine appreciation of them. Not knowing what else to make for breakfast one day, the idea of baking  something that was quick and filling sounded necessary.

The following muffins came out of that experiment. They’re lemony without being overly tart, the cherries provide a beautiful sweetness, and the dusting of coarse sugar creates a lovely slightly-crisp topping once baked.

Forbidden Rice Blog| Lemon Cherry Muffins (2 of 9)

Lemon Cherry Muffins

Yields about 12 standard sized muffins.


1 cup dried cherries, chopped
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup sugar
1/8 teaspoon fresh ground nutmeg
1 teaspoon vanilla extract
1 egg
1 cup buttermilk
5 tablespoons butter, melted
4 tablespoons fresh lemon juice (about 2 large lemons)
zest from 1 lemon
coarse sugar (optional)

Forbidden Rice Blog| Lemon Cherry Muffins (1 of 9)


Preheat your oven to 375 degrees F and line a cupcake pan with liners or generously grease the well of each spot.

Sprinkle dried cherries with 2 tablespoons of the flour, then mix until the cherries are coated.

In a large bowl, whisk together the remaining flour, baking powder, baking soda, salt, sugar and nutmeg.

In another bowl, lightly beat the egg then add the vanilla, buttermilk, butter, lemon juice and zest and combine well. Add the chopped cherries.

Stir the buttermilk mixture into the flour mixture, just until the dry ingredients are moist.

Divide the batter equally between the greased/lined muffin tins, filling each well about 2/3-full. Sprinkle a generous amount of the coarse sugar over the batter. Bake for 20 minutes, or until muffins are golden brown.

Forbidden Rice Blog| Lemon Cherry Muffins (7 of 9)

Forbidden Rice Blog| Lemon Cherry Muffins (6 of 9)

Forbidden Rice Blog| Lemon Cherry Muffins (3 of 9)

The Top 15 Posts of 2015


To say so long to 2015, here’s a quick roundup of this little blog’s most popular recipes throughout the year!  Thank you all for your continued support of this endeavor. May the new year be filled with new recipes, full bellies, copious amounts of laughter and some new adventures in this blog space! Happy End-of-2015!


Top 15 Posts in 2015

Forbidden Rice Blog | Top 15 of 2015

#15:   Vegan Chicken and Herb Dumplings

Forbidden Rice Blog | Top 15 of 2015

#14:  Creamy Jalapeño Mac and Cheese

Forbidden Rice Blog | Top 15 of 2015

#13:   Creamy Sweet Corn Risotto

Forbidden Rice Blog | Top 15 of 2015

#12:  Chocolate Ice Cream

Forbidden Rice Blog | Top 15 of 2015

#11:  Ethiopian Mesir Wat

Forbidden Rice Blog | Top 15 of 2015

#10:  Panko Crusted Tempura Shrimp

Forbidden Rice Blog | Top 15 of 2015

#9:  Homemade Falafels

Forbidden Rice Blog | Top 15 of 2015

#8:  Malted Waffles

Forbidden Rice Blog | Top 15 of 2015

#7:  Barbecue “Pulled” Seitan

Forbidden Rice Blog | Top 15 of 2015

#6:  Cowboy Caviar

Forbidden Rice Blog | Top 15 of 2015

#5:  Lavender Vanilla Bourbon Cocktail


#4:  Miso Mushroom Ramen with Vegetarian Wontons and Crispy Tofu


#3:  Purple Sweet Potato Pie

Forbidden Rice Blog | Top 15 of 2015

#2:  Baked Barbecue Panko Tofu
img_1403_zps59746eff (1)

#1:  Leo’s Limoncello


Happiest New Year to YOU!

Blueberry Upside-Down Cake

Forbidden Rice Blog | Blueberry Upside-Down Cake (7 of 7)

If I wasn’t so stubborn, I probably would’ve given up on gardening nearly 7 years ago, after two consecutive years of low yielding, scraggly looking plants. The last couple years, my garden has been bursting with produce. Then last year I tried to plant some blueberry bushes… which inevitably became blueberry-less sticks in the ground. This year’s garden has yielded minimal produce — tough squash, a handful of roma tomatoes, a bigger handful of cherry tomatoes, little eggplants, skinny little anaheim peppers, a single carrot and two strawberries… Like I said, it’s good I’m stubborn because it’s likely I’ll try a better garden next summer. And I most certainly want to plant blueberries. That’ll actually give me blueberries.

Luckily even if I can’t find them in my own backyard, really good Oregon-grown blueberries are easy to come by here. I eyeball them in the produce sections the second they arrive in season and then dream up ways to eat them. When I saw the following cake on Saveur’s website I instantly knew it would have a home in my kitchen. I was not wrong… and most importantly, I was correct to assume that this cake would be deliciously delectable.

Forbidden Rice Blog | Blueberry Upside-Down Cake (5 of 7)

Blueberry Upside-Down Cake

Makes one 9-inch round cake.

Recipe very slightly modified from Saveur

12 tablespoons butter, softened
3⁄4 cup packed light brown sugar
2 cups fresh blueberries
zest and juice from one small Meyer lemon
1 1⁄2 cups all-purpose flour
2 teaspoons baking powder
1⁄4 teaspoon salt
3/4 cup granulated sugar
2 teaspoon vanilla extract
2 large eggs, separated
1⁄2 cup whole milk
1⁄2 teaspoon cream of tartar

Forbidden Rice Blog | Blueberry Upside-Down Cake (6 of 7)


Heat your oven to 350 degrees F. Melt 4 tablespoons of the butter in a small pot over medium heat. Stir in the brown sugar and lemon juice, then cook until mostly dissolved. Pour the sugar into a 9-inch round cake pan, then add the blueberries, spreading them evenly across the pan. Sprinkle on the lemon zest.

Whisk the flour with the baking powder and salt. In a large bowl, beat the remaining 8 tablespoons of butter and the granulated sugar with a handheld mixer on medium-high speed, until fluffy. Add the vanilla and egg yolks, and beat until evenly combined. Add the dry ingredients followed by the milk and beat on low speed until a smooth batter forms.

In a clean bowl, beat the egg whites and cream of tartar with a handheld mixer until they form stiff peaks. Use a large rubber spatula to fold the egg whites into the cake batter until just combined, and then spread the batter over the blueberries in the pan, smoothing the top.

Bake about 1 hour (until a toothpick inserted into center of cake comes out clean). Transfer the cake to a rack and let cool for 5 minutes. Place a serving platter over the pan and invert the two together. Let the pan sit upside down on the platter for 5 minutes, and then remove the pan. Let the cake cool completely before serving.

Leftovers can be wrapped tightly with plastic and kept up to 3 days.

Forbidden Rice Blog | Blueberry Upside-Down Cake (2 of 7)

Forbidden Rice Blog | Blueberry Upside-Down Cake (1 of 7)

Forbidden Rice Blog | Blueberry Upside-Down Cake (3 of 7)

Forbidden Rice Blog | Blueberry Upside-Down Cake (4 of 7)

Buttermilk Blueberry Biscuits

Forbidden Rice Blog | Blueberry Biscuits (1 of 4)

My name is Julie Hashimoto-McCreery, I am 30 years and 1.6 months old, and I still do not know the technical difference between scones and biscuits. While there is talk of differences being lightness, or moistness, or savory(ness) or sweetness… when it comes down to it, the best scones AND biscuits I’ve had incorporate few differences. Savory, light, but moist scones? YES. Savory, light, moist biscuits? YES. (Thou shalt never use the words “moist” and “biscuits” together from this day forward.) There’s debate on SHAPE being the determining factor (seriously, folks!).

I call the following recipe biscuits. You could call them scones if you prefer. They are fluffy, not-at-all-dry, packed with fresh blueberries and just a hint of lemon. These biscuits are most excellent while still warm, preferably with a cup of coffee or tea!

Forbidden Rice Blog | Blueberry Biscuits (2 of 4)

Buttermilk Blueberry Biscuits

Yields about 10-12 biscuits.

3 cups all-purpose flour
2 tablespoons sugar
4 1/2 teaspoons baking powder
3/4 teaspoon cream of tartar
1/2 teaspoon sea salt
3/4 cup butter (cold and cut into cubes)
1 egg, beaten
3/4 cup very cold buttermilk
zest and juice from 1 large lemon
1/4 teaspoon fresh ground nutmeg
2 cups fresh blueberries
2 tablespoons all-purpose flour
1 tablespoon sugar

Forbidden Rice Blog | Blueberry Biscuits (4 of 4)


Preheat the oven to 425 degree F and prepare an ungreased baking sheet with parchment paper.

In a mixing bowl, sift together the 3 cups of flour, 2 tablespoons sugar, baking powder, cream of tartar, lemon zest and salt. Cut in the butter until the mixture looks like coarse cornmeal.

In a small bowl, lightly toss together the blueberries with the 2 tablespoons flour and 1 tablespoon sugar, until the berries are well coated with the flour. Add the blueberries in the the flour/butter mixture, mixing together well.

In another bowl beat the egg, buttermilk, and lemon juice together lightly with a fork. Add it to the flour mixture, stirring to create a soft dough. (Work quickly, as you want to keep the mixture as cold as possible to keep the butter from breaking down before getting in the oven.) Some of the blueberries will inadvertently get mushed; it’s okay!

Turn the dough out to a floured board and knead it about 15 times. Roll the dough out or pat it out, to about 1-inch thick. Cut into 2-3 inch rounds with a biscuit cutter. Reshape and roll out the remaining dough scraps to make more biscuits. Place the biscuits on your parchment-lined baking sheet, about 2 inches apart.

Bake for 12 – 15 minutes, until the biscuits are golden brown on top. Let the biscuits cool for about 5 minutes, then serve while still warm.

Forbidden Rice Blog | Blueberry Biscuits (3 of 4)