Category Archives: Dessert

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

Ingredients:

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

Directions:

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!

Vanilla Banana Smoothie

Forbidden Rice Blog | Vanilla Banana Smoothie (3 of 5)

At least once a day either for a meal in itself or a snack between meals, my husband will say, “Babe…can I have one of those smoothies?” I know what this means: this chocolate soy milk, bananas, peanut butter (preferably this one), and lately also powdered chocolate peanut butter. He has deemed the concoction “God’s Nectar,” (bwahaha! I shit you not!) and says that one day he will certainly live off of the stuff. Happily.

The truth is, when you combine frozen bananas (this part is essential), milk, and chocolate, vanilla, and/or peanut butter, the end product is very milkshake-like. Without the guilt… Not that I feel guilty about drinking milkshakes; I am a firm believer in moderation…and could drink a vanilla or chocolate milkshake every day guilt-free.

Milkshake diet aside, I decided to try a little spin on my husband’s chocolatey-peanut-buttery-smoothie. I wanted something a little lighter tasting, which would still be filling and refreshing. The oats and frozen bananas make this smoothie milkshake-thick and will keep you full. You can add unsweetened cocoa and peanut butter if you wish, as well!

Forbidden Rice Blog | Vanilla Banana Smoothie (1 of 5)

Vanilla Banana Smoothie

Serves 2.

Ingredients:
2 teaspoons old fashioned oats
2 cups whole milk (vanilla soy, almond, or your preferred nondairy milk would be okay!)
3 medium bananas, frozen
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
pinch of fresh nutmeg

Forbidden Rice Blog | Vanilla Banana Smoothie (4 of 5)

Directions:
In a spice grinder, pulverize the oats into a fine powder. (My “spice grinder” is actually just our coffee grinder, cleaned out really well.)

In a blender, combine the ground oats, milk, bananas, vanilla, cinnamon, and nutmeg.

Blend on high until smooth. Divide between two glasses and enjoy immediately.

Forbidden Rice Blog | Vanilla Banana Smoothie (2 of 5)Forbidden Rice Blog | Vanilla Banana Smoothie (5 of 5)

The Top 15 Posts of 2015

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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!

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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

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

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#3:  Purple Sweet Potato Pie

Forbidden Rice Blog | Top 15 of 2015

#2:  Baked Barbecue Panko Tofu
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#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

Ingredients:
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)

Directions:

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)

Fresh Strawberry Ice Cream

Forbidden Rice Blog | Fresh Strawberry Ice Cream (8 of 8)

Summer seems to be flying by. I could’ve sworn it was June just yesterday, that the kids were about to get out of school, not start back up again… Vincent’s going into his senior year of high school and Silas into his last year of elementary school. I’m not sure how that happened so quickly.

Regardless, summer produce is still in full swing (thank goodness!). Strawberries luckily make two robust appearances around here — late spring/early summer and then again in the late summer. (I prefer the latter, as the berries always seem a deeper red, sweeter and more delicious!) A good old-fashioned strawberry ice cream celebrates both the loveliness of summer and the wonderful abundance of these beautiful berries. While this recipe does require an ice cream maker, and just a little while to throw together between the chilling and churning, the strawberry ice cream that results is absolutely creamy and delightful (and totally worth your efforts)!

Forbidden Rice Blog | Fresh Strawberry Ice Cream (4 of 8)

Fresh Strawberry Ice Cream

Makes a little more than a quart of ice cream.

Ingredients:
4 egg yolks
1 cup plus 2 tablespoons half and half
1 cup plus 2 tablespoons heavy cream
3/4 cup granulated sugar
3 pints fresh strawberries, hulled
1 1/2 teaspoons vanilla extract
scant 1/4 teaspoon salt

Forbidden Rice Blog | Fresh Strawberry Ice Cream (7 of 8)

Directions:

In a small bowl, whisk the egg yolks.

Put the half and half plus half of the sugar in a medium sized pot. Heat over medium heat, being sure the mixture doesn’t boil, occasionally stirring until the sugar dissolves, (5 or so minutes). Set a fine-meshed sieve over a large heatproof bowl.

Forbidden Rice Blog | Fresh Strawberry Ice Cream (1 of 8)

Once the half and half mixture is hot, whisk a little of it into the egg yolks to temper them. Whisk all of the warm egg yolks into the hot half and half. Stir constantly with a wooden spoon or heatproof spatula as you heat the mixture over medium heat (keep scraping the bottom and stirring until the mixture thickens and you can coat the back of a spoon). Again, make sure the mixture doesn’t come to a boil. Remove from the heat and pour through the mesh sieve over a large heatproof bowl. Add the heavy cream to the mixture and stir to combine. Cover and chill in the refrigerator for at least 30 minutes (or until thoroughly chilled).

Forbidden Rice Blog | Fresh Strawberry Ice Cream (2 of 8)

Place the strawberries in a large bowl and mash them a bit with a potato masher. Add the remaining sugar. Let the strawberries macerate in their own juices, stirring occasionally until the sugar has disintegrated, 15 to 20 minutes. Add the berries to the chilled cream mixture. Add the vanilla and salt. Chill, covered, in the refrigerator for at least 30 minutes (but up to 2 days in advance).

Freeze the custard according to your ice cream maker’s instructions.

Forbidden Rice Blog | Fresh Strawberry Ice Cream (3 of 8)

Forbidden Rice Blog | Fresh Strawberry Ice Cream (6 of 8)