Breakfast Hashbrown Casserole

The holidays give us even more reason to bake cookies, make edible gifts, extend invitations to gatherings, and/or bring a dish to a potluck (yes, they are coming back!). These are just some of the ways we honor long standing traditions, express gratitude and love to family and friends, and create memories. From cocktail parties, to dinner parties, to breakfasts, brunches and luncheons, food and beverages usually take center stage. In "The Omnivorous Mind" John S. Allen captured the connection between food and memories perfectly: "We all have our food memories, some good and some bad. The taste, smell and texture of food can be extraordinarily evocative, bringing back memories not just of eating food itself but also the place and setting. Food is an effective trigger of deeper memories of feelings and emotions....." No wonder so many of us put even more love and thought into the food we make and serve during the holidays. Especially if we seek to create good, maybe even great memories.

Many of us have a favorite Cheesy Potato Casserole recipe. One we like to make for and/or bring to a barbecue, potluck, and/or holiday meal. If our beloved recipe is made with frozen diced hashbrowns, Velveeta cheese, and topped with crushed cornflakes we don't (or I should say I don't) often make it for an early or late morning breakfast (in spite of its' crushed cereal topping). But a Hashbrown Casserole, one using frozen shredded country-style hashbrowns and cheddar cheese but sans a cereal topping, is absolutely made for breakfast and/or brunch. Hence the name Breakfast Hashbrown Casserole.

More often than not, when having breakfast in a restaurant I ask them to hold the hashbrowns. However, after running a Turkey Trot in Nashville, Tennessee on Thanksgiving morning we wanted a good breakfast. Frothy Monkey (one of our favorites) was closed for the holiday so we headed over to the legendary Loveless Cafe (iykyk). Fortunately we got there just before the long waiting line started. As I looked at the menu something told me I should probably get the hashbrown casserole to go with my poached eggs, thickly sliced country ham, and fried green tomato biscuit (I was starving!). Whether that something was hunger or a post race carb craving, ordering a side of the hashbrown casserole turned out to be one of those 'best ever' decisions. In one bite I was hopelessly madly in love. And happy I didn't skip the hashbrowns this time.

Upon returning home from the trip to Nashville, I immediately ordered a copy of The Loveless Cafe cookbook, Not only did I want to get my hands on their insanely scrumptious banana pudding recipe, I wanted their hashbrown casserole recipe too. Fortunately the book contains both of them. With the exceptions of making significant reductions to the amount of salt and pepper, slightly increasing the amount the cheddar cheese used, and increasing the baking time, this Breakfast Hashbrown Casserole comes really, really, really close to replicating the flavor and texture of the one I ate on Thanksgiving morning.

If there was ever a dish to prove simplicity can sometimes be underrated, it would be this Breakfast Hashbrown Casserole. Slightly thawed country style (shredded) hashbrowns, sour cream, mild cheddar cheese, cream of chicken soup, a finely minced yellow onion, Kosher salt and pepper gets mixed together and baked in a lightly buttered skillet. Five ingredients, not including the Kosher salt and pepper, create such irresistible, craveworthy deliciousness, you might even be tempted to take a second helping. Trust me when I say you will not want to take a hard hashbrown pass, if a skillet of this Breakfast Hashbrown Casserole is set on the table.

Unlike other hashbrown casseroles where the cheese and butter can make you feel like you are eating a potato version of macaroni and cheese, the hashbrowns remain the star of the show in this one. The cheese, sour cream, and cream of chicken soup don't smother the flavor of the potatoes, rather they elevate it. 

Paired with some scrambled eggs and bacon (or if you are lucky enough to live in the South and have access to country ham), you have the makings of an unfussy, yet incredibly fabulous breakfast. Add some fresh fruit, biscuits or bagels, juice, and coffee and you suddenly have everything you need for a weekend or holiday brunch. This is easy, (almost) effortless entertaining at its' best! 

Recipe

Breakfast Hashbrown Casserole

Serves 8

Ingredients

30 ounce (850g) bag of shredded country style hashbrown potatoes, slightly thawed

1 medium sized yellow onion, finely minced

8 ounces (226) to 10 ounces (283g) shredded Mild Cheddar Cheese (highly recommend going with 10 ounces)

10 1/5 ounce (298g) can of cream of chicken soup

16 ounces (454g) sour cream

2 teaspoons Kosher salt

1 teaspoon black pepper

2 Tablespoons room temperature butter for preparing the baking pan/dish

Directions

1. Preheat oven to 375 degrees (F).

2. Take the bag of hashbrowns out of the refrigerator for 20 minutes prior to mixing the casserole so they become slightly thawed. You don't want your hashbrowns to be completely frozen.

3. Butter a 12" round cast iron skillet or a 9" x 13" baking pan with two tablespoons of room temperature butter. Set aside.

4. In a large bowl, combine the soup, sour cream, shredded cheddar cheese, minced yellow onion, Kosher salt, and black pepper. Mix until well blended.

5. Add in the slightly thawed hasbrowns. Mix well. Transfer to the prepared baking pan/dish.

6. Bake for 45-55 minutes until the top is browned and the casserole is cooked through. Serve immediately. Note: Begin checking for doneness at the 35 minute mark, especially if you are using a  9" x 13" (glass) baking pan.

Notes: (1) You can assemble the casserole the night before. Cover and refrigerate. Take it out at least 30 minutes before putting it in the oven. (2) I usually like to grate my own cheese rather than buy the package of shredded cheese, but the packaged shredded cheese worked perfectly. 

Nashville, Tennessee (November 2022)

Lemon Blueberry Ricotta Cake

Nothing takes the chill out of the house on those 'not cold enough to turn on the furnace' days quite like turning on the oven to bake. Between the heat from and aromas coming out of the oven, baking days warm more than one's soul. Once fall arrives here in the midwest my passion for baking goes into overdrive. Which explains in part why there is currently about fifteen pounds of unsalted butter sitting in the refrigerator. And in all probability it will not last until Christmas. Keeping my fingers crossed there will be another sale on butter in the weeks ahead.

With Thanksgiving still just a few weeks away and everyone either dreaming about or planning their favorite dishes, I am going to sneak in a recipe for a cake. Because it's one you need in your life. Especially in the weeks and months ahead. The Lemon Blueberry Ricotta Cake is first and foremost one of those quintessential breakfast cakes. Not too sweet, filled with fresh fruit, and satisfyingly scrumptious. Aka the trifecta of a great cake! It happens to be one of those cakes perfect to enjoy as a post turkey trot race treat, to nibble on while you are decorating for the holidays, to serve at or bring to a weekend brunch, to enjoy in the afternoon with a cuppa, and/or to make just because you want cake. 

As far as cakes go, this one leans toward the easy to make end of the continuum. From assembly to baking, the Lemon Blueberry Ricotta Cake is ready to enjoy in less than ninety minutes. Which makes it one of those cakes easily made early in the morning and enjoyed all day.

Indulge me as I take a brief moment to get on my 'why ingredients matter' or rather I should say 'why good ingredients' matter soapbox. If you are looking to make the most flavorful foods, high quality ingredients create higher quality goods and dishes. It is a matter of eating something delicious versus something divinely delicious. For this Lemon Blueberry Ricotta Cake there are five difference making ingredients. Whole milk ricotta. It can be homemade or store bought. Unsalted butter with at least an 18% butterfat content. Less expensive, generic butters generally have less fat. Thus less flavor. Fresh blueberries. Frozen blueberries will not work in this cake. Extra-large eggs are a must. And last, but not least, a really good quality vanilla. 

There will be a point during the making of the batter where it will look slightly curdled. Once the dry ingredients are blended in it will smooth itself out. The blueberries get divided. Two thirds go into the batter and the remaining one third get scattered (and lightly pressed) over the top. 

Using a nine inch spring form pan lined with parchment paper make it easy to remove the cake from the pan. 

Baking time for the Lemon Blueberry Ricotta Cake will range from 55 to 65 minutes. However, I recommend testing for doneness at the 50 minute mark (all ovens bake differently). To test for doneness, insert a toothpick in the center (not in the sides) of the cake. If it comes out clean, the cake is done. Other signs of doneness: the edges of the cake will slightly pull away from the pan and they will be golden.

Allow the cake to cool slightly before dusting with confectionary sugar. If you dust the cake while it's still too warm, the confectionary (icing) sugar will melt into the cake.

The Lemon Blueberry Ricotta Cake is slightly dense, luscious, fruity, just the right amount of sweet for breakfast or as a snack, and divinely delicious. Make this cake soon and have a slice for breakfast. You will be very happy you did. 

Recipe 

Lemon Blueberry Ricotta Cake

Serves 8-10, depending on how you slice it

Ingredients

10 Tablespoons (141g) unsalted butter room temperature

1 cup (200g) granulated sugar

3 extra-large eggs, room temperature

1 cup (250g) whole milk ricotta

2 Tablespoons sour cream

1 teaspoon good quality vanilla

1 teaspoon grated lemon zest (from on medium sized lemon)

1 1/4 cups (163g) all-purpose flour

1 Tablespoon baking powder

1 teaspoon Kosher salt

2 cups (343g) fresh blueberries, divided

Confectionary sugar, for finishing

Directions

1. Preheat the oven to 350 degrees (F). Line a 9" springform pan with parchment paper. Butter the sides and top of the parchment paper. Set aside.

2. In a medium sized bowl, whisk together the flour, baking powder, and Kosher salt. Set aside.

3. In the bowl of a standing mixer fitted with a paddle attachment, add in the butter and sugar. Beat on medium speed until light and fluffy (approximately 3 minutes), scraping the bottom and sides of the bowl as necessary.

4. Reduce the mixer speed to low and add in the eggs, one at time, mixing well after each addition.

5. Add in the ricotta, sour cream, vanilla and lemon zest. Mix well. Note: The batter will look curdled, do not worry, it should look that way.

6. With the mixer on low, add in the dry ingredients. Mix just until incorporated. 

7. Fold in 2/3 of the blueberries (229g) using a rubber spatula. 

8. Spoon the batter into the prepared pan. Smooth the top with an offset spatula. 

9. Evenly scatter the remaining 1/3 cup (114g) blueberries on top of the batter. Press down lightly.

10. Place the baking pan on a baking sheet, then place in the oven. Bake for 55-65 minutes (checking at the 50 minute mark) until a toothpick inserted in the center comes out clean.

11. Remove the pan from the oven and set on a cooling rack. When cool, use a knife to carefully loosen the cake from the sides of the pan. Remove the pan sleeve. Transfer the cake to a serving platter.

12. Lightly dust the cake with sifted confectionary sugar. Serve slightly warm or at room temperature.

13. The cake is delicious the first and even up to the third day. To keep any leftover cake fresh, store covered in the refrigerator.

Notes: (1) With an exception to the change in the baking time, the recipe for the Lemon Blueberry Ricotta Cake was heavily inspired by Ina Garten's Blueberry Ricotta Breakfast Cake recipe from her newest cookbook "Go-to Dinners". (2) Use only whole milk ricotta. Either store bought or homemade. (3) Use only fresh blueberries. (3) Instead of dusting the cake with confectionary sugar, could also make a confectionary sugar glaze to finish the cake. (4) This cake is one of those perfect breakfast or brunch cakes!

Sheep's Lake, Rocky Mountain National Park, (August 2022)

Eggs in Purgatory

Ever since she published her first cookbook, I have been a loyal fan of Ina Garten aka the Barefoot Contessa. From her elegant, yet simple approach to entertaining to her seriously delicious, impressive, timeless recipes, I am guessing I am not the only Ina wanna be out there. Who doesn't want to be the hostess creating the most inviting table and serving beautiful, soul satisfying food? While some of her recipes may have long (but accessible) ingredient lists, others fall into the category of 'semi-homemade'. Yet, both consistently deliver big on flavor and have that 'wow-factor' quality. So when her newest cookbook "Go-to Dinners" came out this month, I could barely contain my excitement. 

Somehow when Ina gives 'breakfast as dinner' her blessing, it's as if the permission slip you have been waiting for your entire life has been handed to you on a silver platter. When I saw her recipe for 'Easy Eggs in Purgatory' I knew it was about to become one of my new favorite breakfast and dinner staples. 

Unlike other Eggs in Purgatory recipes out there, this one uses both a store-bought jar of arrabbiata sauce (Rao's, of course) and fresh ingredients. Pure genius! If there was ever a recipe to make you always want to have jars of arrabbiata sauce, sweet onions, extra-large eggs, garlic and Pecorino cheese on hand, this would be the one!

Sautéing a thinly sliced sweet (or yellow) onion in olive oil until lightly golden (about 6-8 minutes) in a ten inch heavy bottomed skillet pan is the first step in creating this deeply flavorful Eggs in Purgatory. After briefly cooking a minced garlic clove, the arrabbiata sauce, Aleppo pepper, and sprig of fresh rosemary are added in and cooked over medium-low heat for about 5 minutes. At this point the aroma in your house will be beyond intoxicating. 

Before adding in the extra-large eggs (Ina almost always uses only extra-large eggs), briefly remove the pan from the heat. Having your eggs cracked and in small (3-4 inch sized) bowls makes adding in the eggs easier. Use the edge of the bowl to make a well in the sauce before carefully pouring the egg in (be careful not to break the yolks!). Once all of the eggs are added in, return the pan to the heat, cover and cook over medium-low heat for 5-7 minutes. The eggs whites should be set, but the yolks should still be slightly runny. Sprinkle over one tablespoon of the Pecorino cheese, some flaky sea salt, and black pepper. Cover and cook for about one more minute. 

Remove from the heat, sprinkle on the remaining 1-2 Tablespoons of Pecorino cheese and chopped parsley and serve with some thickly sliced toasted bread (use a hearty bread, like a sourdough or country loaf).

Then get ready to dig in to the best-ever Eggs in Purgatory! The arrabbiata sauce, Aleppo pepper and garlic bring some heat and spice to the dish. But not too much heat, as the sautéed onions, fresh herbs, and Pecorino cheese help to round out all of the flavors of this incredibly mouthwatering dish. 

If you are looking for a fabulous, easy to make breakfast, dinner or late night dish, these hard to resist Eggs in Purgatory should be at the top of your list! They are seriously, must be put on regular repeat good. Or rather I should say wicked good. Eggs for dinner never tasted this good. It feels like both comfort and gourmet food all at the same time. It just also now happens to be my new favorite dish!

Recipe

Eggs in Purgatory (an ever so slight adaptation to Ina Garten's Easy Eggs in Purgatory recipe)

Serves 3-4

Ingredients

1 Tablespoon good quality olive oil

1 large sweet or yellow onion, thinly sliced

1 garlic clove, minced

1 (24 ounce) jar Rao's Arrabbiata Sauce (yields two cups)

1/8 teaspoon Aleppo pepper or red pepper flakes

1 sprig of fresh rosemary (about 6-7 inches)

5-6 extra large eggs

2-3 Tablespoons freshly grated Pecorino Cheese (divided)

Flaky sea salt (e.g., Maldon)

2 teaspoons minced fresh parsley

3-5 slices, thickly cut sourdough or country bread, toasted

Black pepper

Directions

1. Crack the eggs and place in small (4 inch bowls). Set aside. Note: Custard cups work well.

2. Heat one tablespoon of good quality olive oil in a heavy bottomed (10 inch) pan. Add in the thinly sliced onions and cook over medium to medium-low heat for 6-8 minutes until tender and lightly golden. Stir the onions occasionally while they are cooking.

3. Add in the minced garlic and cook for about one minute.

4. Add in the arrabbiata sauce, Aleppo pepper and rosemary spring. Cook over medium low heat for about 5 minutes. Remove the rosemary sprig.

5. Remove the pan from the heat (temporarily). Using the edge of the bowl, make a slight indentation in the sauce as you carefully pour the egg in. Space out the eggs so they don't 'bleed' into each other.

6. Return the pan to the heat, place the lid on the pan and cook for 5-7 minutes or until the egg whites are set but the yolks still look runny.

7. Sprinkle on 1 Tablespoon of the Pecorino cheese and season with Flaky sea salt and black pepper. Put the lid back on and cook for 1 additional minute.

8. Remove from the heat, sprinkle with the remaining 1-2 Tablespoons of cheese and chopped parsley.

9. Serve in bowls with thickly sliced pieces of toasted bread.

Notes: (1) I made a few subtle changes to Ina's recipe (sacrilegious I know). I used a sweet onion rather than a yellow onion; Aleppo pepper instead of red pepper flakes, and increased the amount of Pecorino cheese (because there is no such thing as too much good cheese). (2) Definitely use extra-large eggs for this dish. (3) Use a sauté pan with a tight fitting lid, preferably one made of cast iron. I used a Staub cast iron pan. (4) You can make this with as few as 4 eggs, but strongly recommend making with 5 to 6 eggs.

End of season hydrangeas on Nantucket (October 2022)

Zucchini Muffins

'Tis the season. 'Tis the zucchini season that is. Farmer's Markets and grocery stores seem to have an abundance of them now. Which means it's the perfect time to make some delicious, moist, crunchy topped, lightly spiced Zucchini Muffins! And, if by chance you are someone who happens to love zucchini, has a bit of a sweet tooth, and have convinced yourself that a muffin made with zucchini it's healthier, today is your lucky day. While on an epic, road trip adventure out west this summer, my friend Karen brought some of her homemade zucchini muffins to sustain us on our hikes. In just one bite, I knew I needed to have her recipe. Years back she had the brilliant idea of turning her mother's zucchini bread recipe into muffins. What is not to love about being able to freeze a batch of zucchini muffins to enjoy whenever your crave one? Or to throw a few in a bag and bring them along on hike? Or to start your day with one? 

As much as I love a good thick slice of zucchini bread or any quick bread for that matter, I am beginning to think I need to start turning every one of my 'bread' recipes into muffins!

On a flavor continuum, these Zucchini Muffins are a 9+! On the beauty pageant scale, they fall somewhere between a 6 and 8. I made this muffin recipe twice to try and get them to have the kind of swoonworthy eye candy look that would compel you to make them. But after the second attempt, I decided there are times when flavor trumps everything. And in all seriousness, you need these insanely scrumptious, amazingly flavorful Zucchini Muffins in your life. 

The recipe makes somewhere between 18-20 muffins. Which makes their freezability factor a big plus! Especially if you happen to live alone or in a very small household. Filling the muffin cups closer to the 2/3's full versus the 3/4's full amount will help prevent your muffins of 'overspilling' during the baking process (trust me I learned this lesson). In a preheated 350 degree (F) oven, baking time for the zucchini muffins ranges somewhere between 28-32 minutes. 

The baked, slightly cooled muffins have the perfect muffin texture. A slightly crunchy top and a soft, moist, perfect crumbed center. The cinnamon in the batter is one of the factors sending the flavor of these muffins over the top! The only changes I made to Karen's recipe were to add some Kosher salt and squeeze out some of the liquid of the shredded zucchini. Other than those minor changes, I stayed true to her recipe. But in all likelihood, eliminating some of the moisture from the zucchini was probably one of those 'assumes everyone knows' steps on thirty year old handwritten recipe cards.

If there were any important takeaways from making these Zucchini Muffins it was the reminder of the importance of always 'eating deliciously'. Coming from me this may seem like a slight departure from my usual 'eat beautifully' mantra. Call it wisdom, a moment of irrationality, or sage advice. Whatever you call it I'm going on record saying never ever pass up a muffin having a 9+ rating on the flavor continuum. 

Recipe

Zucchini Muffins

Makes 18-20 incredibly delicious muffins

Ingredients

1 cup vegetable oil or canola oil

2 1/2 cups (500g) granulated sugar

3 large eggs

1 teaspoon vanilla

3 cups (396g) all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 Tablespoon cinnamon

1/2 teaspoon Kosher salt

2 cups (300g) unpeeled, coarsely shredded zucchini (see notes)

Directions 

1. Preheat the oven to 350 degrees (F). Line a cupcake pan with cupcake papers.

2. Sift the flour, baking soda, baking powder, cinnamon and Kosher salt. Set aside.

3. In the bowl of standing mixer fitted with a paddle attachment, briefly mix together the sugar and oil (about 15-20 seconds).

4. Add in the eggs and beat until well blended (about 30-40 seconds).

5. Mix in the vanilla.

6. Add in the dry ingredients. Mix until blended (the batter will be very thick).

7. Add in the zucchini and mix just until fully incorporated.

8. Using an ice cream scoop, fill the cupcake tin 2/3's full. Place the cupcake tin on a large baking sheet and bake for 28-32 minutes or until the muffins spring back when lightly pressed.

9. Remove from the oven. Let cool for about 5 minutes in the pan. Then remove and transfer to a cooling rack.

10. Repeat the baking process using the remaining batter.

11. Serve the muffins warm or at room temperature. Store any leftover muffins in a freezer ziplock bag.

Notes: (1) If measuring the zucchini using measuring cups, press down in the same kind of manner as you measure brown sugar. Ideally, weigh out the shredded zucchini. Before mixing the shredded zucchini into the batter, transfer to a colander and squeeze out much of the liquid. (2) Some of the baked muffins might have a slight dimple in the center. Not to worry, they are still really delicious. (3) If you love the flavor of zucchini, there are eight other zucchini recipes on the blog!

The Badlands, South Dakota (August 2022)

Blueberry Banana Bread

You might be wondering (hopefully gleefully wondering) if I have decided in favor of continuing to breath life into this non-income producing, creative outlet endeavor. The short answer is yes. But having spent an inordinate amount of time and energy wrestling with this decision over the past several weeks, the short answer doesn't really fully explain what will be happening in this blog's next chapter. So here goes. The blog will evolve differently in the months ahead. There will be less new recipes appearing on a monthly basis, but they will be ones being what I will call 'cookbook worthy'. Meaning, if someday there is a cookbook in my future, these recipes will be some of the contenders. There will be updates to many of the recipes posted in the blog's early days. From reshooting the photos (desperately needed in too many cases), to revising the recipe ingredients (to include gram measurements), to bringing greater clarity to the directions, is how I will spending more of my time. When these revisions happen, they will appear on my Instagram feed and stories. So I hope you follow me (lynnkrizic) there too, if you aren't already. Rather than spending countless hours taking and editing photos for a blog post, I am going on the uphill learning curve climb and dipping further into the reel pond. As I believe this is where the foodie world has been headed for awhile now (yes, I am a tad late to the party). So each blog post, beginning with this one, will have no more than six photos. Infrequent will be the days when a post has ten to twelve photos. But you never know, there may be an exception every now and then. If it weren't for the feedback I had received from a small handful of loyal, publicly supportive, encouraging friends, I would be writing the eulogy for this blog. So if you have ever doubted that it only takes is a small group of people to make a difference, let me be the one to tell you to never have those doubts again.

There happens to be eight delicious versions of banana bread recipes on this blog. And when I press the publish button there will be nine! Yes, nine recipes for banana bread. I have sung the praises of all of them. But after tasting a bite of my friend Ann's Blueberry Banana Bread I knew it was one I needed in my repertoire. Let me go on record as saying this is the blue ribbon banana bread contender, the one I would put up in a banana bread throw down, the one I must begrudgingly admit wasn't my original creation but a slight adaptation, the one you need if you want to live your best banana bread life. If I haven't yet enticed you to make this moist, scrumptious, better than any fancy bakeshop Blueberry Banana Bread, let me keep trying.

If I hadn't first tasted this Blueberry Banana Bread, I may have never made it. Because for some reason I wouldn't have been able to wrap my head around the whole blueberry banana combination. Which explains in part why there has been an almost unforgivable void on the blog. But let me back up a bit. Before I tasted this seriously good, actually pretty darn great, blueberry banana bread, my friend Ann shared it was a long time favorite family recipe. When I hear the words 'favorite family recipe' my thoughts immediately go back to the well done roast with crisco laden gravy my husband at one time would have referred to as a 'family favorite'. In other words, I am guilty of being unfairly dismissive of any recipe framed by those words. And had I not been a little hungry, I may have taken a pass on a slice. Thank goodness hunger has a way of overruling irrational thinking. Because I knew in the first bite, I absolutely had to have her recipe. 

Fortunately for me, she shared it. But like most well-worn, old family favorite recipe cards, the directions left a little to the imagination. Having seen and tasted the blueberry banana bread she made, I could have easily figured out how the blueberries were added to the batter. But, of course, I felt I had permission to take a few liberties with the recipe. Instead of mashing 1/3 cup of fresh blueberries in with the bananas, I decided to add a whole cup, lightly tossed with flour, (plus a handful for the top) of fresh blueberries into the batter. When you taste a whole sweet blueberry in a bite of banana bread, you will understand why I did this. I had to make an educated guess as to what size (metal) pan to use. The first time I made it, I used an 8" x 4" pan (rather than a 9" x 5" pan) because I like a banana bread to have alot of height. The second time I used an 8 1/2" x 4 1/2" pan. The slightly larger pan worked perfectly. And lastly, I made two changes to the ingredients: increasing the amount of Kosher salt from 1/4 teaspoon to 1/2 teaspoon and adding in 1 teaspoon of baking powder. Yet, in spite of these slight changes to my friend's recipe, it was the ratios of all of the other ingredients that were responsible for creating such an incredibly moist, perfect crumb, scrumptious blueberry banana bread. Without her recipe, I may have never been able to make a five star worthy version of a banana bread.

Forget about taking out your KitchenAid to make this Blueberry Banana Bread. Use your hand mixer. For the best results, use a European-style unsalted butter. In this bread, it makes a difference. Use very ripe bananas to give your bread a deep, luscious banana flavor. If you don't happen to have any bananas, it might be a week before you can make this bread. Unless of course you can find some getting very close to the ripe point bananas at your grocery store. Then maybe you are only a couple of days away from making this Blueberry Banana Bread. (Hint: Convenience stores are famous for having ripe bananas for sale.)

This Blueberry Banana Bread doesn't really need to be slathered with cream cheese or butter and honey, but I won't stop you. Whether you eat it 'plain' or 'adorned', you are in for such the best treat!

Last but not least, I hope you continue to follow the blog and my Instagram account. Nothing is more validating or motivating to a blogger than when posts garner comments and/or likes. 

Recipe

Blueberry Banana Bread (some very slight changes to my friend Ann's Blueberry Banana Bread family recipe)

Ingredients

1/2 cup (113g) unsalted butter, room temperature (recommend European or European-style butter)

1 cup (200g) granulated sugar

1 teaspoon vanilla

2 large eggs, room temperature

2 cups all-purpose flour plus 1 Tablespoon for dusting the blueberries

1/2 teaspoon Kosher salt

1 teaspoon baking soda

1 teaspoon baking powder

1 Tablespoon whole milk

1 1/2 cups (about 350g) ripe bananas, mashed (3-4 medium sized or 3 large bananas should yield this amount)

1 cup (148g) fresh blueberries

Optional: 1/2 cup walnuts, toasted and chopped

Optional: Cream cheese, butter and/or honey for serving

Directions

1. In a medium sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and Kosher salt. Set aside.

2. In a large bowl, add in the unsalted butter and sugar. Beat until light and fluffy (approximately 2 minutes) using a hand mixer.

3. Beat in the eggs one at a time. Beat until fully incorporated.

4. Add in the dry ingredients. Beat until incorporated (don't over beat).

5. Add in the Tablespoon of whole milk and mashed bananas. Beat until blended.

6. Toss the blueberries with a tablespoon of flour. Add to the batter. Fold in using a spatula. (Note: Coating the blueberries in flour helps to prevent them from sinking to the bottom.)

7. Butter or spray an 8 1/2" by 4 1/2" metal baking. Line with parchment paper. Pour the batter into the prepared pan. Smooth the top, then sprinkle on a handful of fresh blueberries. If using walnuts, fold them i with the blueberries.

Place the baking pan in the refrigerator to let the batter rest for 15 minutes. While the batter is resting, preheat the oven to 350 degrees (F).

8. Place the baking pan on a baking sheet before placing in the oven. Bake for 70-90 minutes or until the bread is done. At the halfway point, rotate your baking pan and lightly place a piece of aluminum foil over the top of the bread to prevent it from 'over' browning. Note: My baking time was closer to 80 minutes.)

9. Remove from the oven. Place baking pan on a cooling rack but keep the aluminum foil on top (it helps to keep the top of the bread from getting a hard top layer.) Allow the Blueberry Banana Bread to rest for at least 15 minutes before transferring the bread back to the cooling rack. Place the piece

10. You can wait to cut into thick (1" slices) when it comes to room temperature, or you can cut it when it's almost room temperature. However long you can wait.

11. I like to store any leftover blueberry banana bread in the refrigerator as it helps to keep it moist. You can always reheat a slice in the microwave or in the toaster if you would like to enjoy it warm.

Notes: (1) I increased the Kosher salt from 1/4 teaspoon to 1/2 teaspoon because I use unsalted, not salted butter, when baking. (2) I added 1 teaspoon of baking powder, in addition to the baking soda, to ensure there would be some rise to the bread. (3) Giving the bread some resting time in the refrigerator is a modification of a technique used when making quick breads. And technically, banana bread falls into the quick bread category. 

Blackberry Jam and Buttermilk Biscuits

While this blog was officially launched at the end of 2012, it is technically in its' tenth year of existence. In my world, that's a long time to remain committed to an endeavor. I wouldn't be honest if I didn't tell you there have been times over the years when I have thought of putting it on a long hiatus. For a myriad of reasons I end up convincing myself to keep going, keep creating, keep sharing what I have learned and continue to learn about food over the years, to spark food joy. I am again at one of those points where I am considering putting on the pause button. I haven't yet made a final decision on whether or not saltedsugaredspiced.com will continue to be a place where new recipes regularly appear. Although I will share the post for this Blackberry Jam and Buttermilk Biscuits will be the last one for the month of July. It's my hope that the next couple of weeks will provide me with the space necessary to gain some clarity, some inspiration, and some sense of direction. So stay tuned for a decision at the beginning of August. Until then, I hope you are inspired to make this seriously stellar jam. 

What could be better than a tall, buttery, golden, flaky, tender biscuit? Well, maybe one slathered with butter and some homemade Blackberry Jam? But topping a biscuit with some luscious jam isn't the only reason why you need make some. Just imagine what a small bowl of yogurt or oatmeal might taste like with a generous dollop of blackberry jam. Or imagine how next level your peanut butter and jam sandwich would be if it were made with homemade blackberry jam? But don't let your imagination stop there as blackberry jam can be paired with scones, waffles, french toast, pancakes, English Muffins, bagels, cheeses, cheesecake, cake, and ice cream to name a few! 

Blackberry Jam might be the unicorn of jams as it's not one you can easily find on grocery store shelves. And finding a really, really good blackberry jam will send you out on an even longer quest. So rather than spend all that time searching for something that might leave you a tad disappointed, why not just make your own? Especially when you now have an easy, almost foolproof recipe!

With large, beautiful blackberries now in season, there is even more incentive to make some sweet, slightly tart Blackberry Jam. It is the ultimate way to preserve the flavor of summer. All you need are some fresh blackberries, sugar, and freshly squeezed lemon juice. Just three ingredients! With blackberries having relatively higher levels of natural pectin there is no need to use 'artificial' pectin. Which makes this jam infinitely better than anything store bought!

If you have never made homemade jam before, this Blackberry Jam recipe will transform you from a novice to a pro in just one jam making session. To make a blue ribbon winning jam (yes it's that good), I want to give you a few helpful hints. First, choose ripe, but not overly ripe, mushy blackberries. Overripe berries have less pectin which will adversely affect how your jam sets up. Second, use a large, heavy bottomed saucepan. Not only to ensure the pan heats evenly, but because your jam will expand during the cooking process and you don't want it to overflow on your stove top. Third, you will need a reliable candy thermometer. If you have made my caramels before, you already have what you need! Fourth, you will need a potato masher (like this one), to smash down the berries during the cooking process. And last, but not least, you want some good 'canning jars'. Ones with tight sealing screw top lids are best, but jars with rubber rims, glass tops, and metal clips will work too.

The yield on the jam is about 18 ounces, slightly more than a pint. So when looking for jars for your jam, I would encourage you to look for half-pint, 6 ounce or 4 ounce jars. This way you will end up with at least one jar to share. Imagine how delighted a friend would be getting a homemade jar of blackberry jam!

Since sharing the buttermilk biscuit recipe with you last year, I have updated the recipe giving you an alternate to the brushed butter before baking. A mixture egg yolk and one tablespoon of heavy cream brushed on the biscuit will give your biscuits a more golden finish. And honestly, I like the finished look of the egg wash biscuit more. Finding White Lily flour here in the midwest isn't as easy as it is in the South. Unbleached Gold Medal All-Purpose flour is a good alternative. However, I would give a slight edge to White Lily flour as it resulted in a lighter, flakier biscuit.

I paired the recipe for the Blackberry Jam with the Buttermilk Biscuits for a slightly selfish reason. Eating jam on a warm biscuit brought me back to the fun, memorable trip Nashville we took with friends this past fall. Where almost every morning started with a fresh biscuit. But if you are simply looking to preserve the flavor of one of your favorite berries, you absolutely must make this heavenly, luscious, mouthwatering Blackberry Jam. It just might be the best blackberry jam you have ever tasted. Did I happen to mention how intoxicating the aroma will be in your kitchen when you make it? Have fun jamming!

Recipe

Blackberry Jam and Buttermilk Biscuits

Makes slightly more than 1 pint of jam and 12 biscuits

Ingredients

Blackberry Jam

15 ounces (426g) fresh blackberries

2 Tablespoons freshly squeezed lemon juice

2 cups (400g) granulated sugar

Buttermilk Biscuits

Ingredients and Directions can be found here

Directions

Blackberry Jam

1. In a large heavy bottomed stainless or copper pan, add in the berries. Give the berries a quick mash using a potato masher before bringing to a full boil over medium-high heat. Continue mashing the berries as they come to a boil.

2. Add in the lemon juice. Continue cooking at medium-high for 1 minute. Stirring slowly while the mixture continues to cook.

3. Add in the sugar, increase heat to high and cook for approximately 5 1/2-6 minutes or until the mixture reaches 225 degrees (F) on a candy thermometer. The mixture should be slightly thick and syrupy. To ensure doneness temporarily remove from the heat, place a stainless tablespoon in the jam. Run your finger down the center of the back of the spoon. If the jam does not run off or close the gap, the jam is done. If the jam is not done, return to the heat and cook for additional minute.

4. When done, permanently remove the jam from the heat and let sit in pan for about 5 minutes before pouring into a sterilized jar or jars. Do not let it remain in the pan for more than 5 minutes.

5. Allow the jam filled jar(s) to come to room temperature before covering with a tight fitting lid. Once sealed, immediately place the jars in the refrigerator. Jam will keep for up to 2 weeks.

Cades Cove, Great Smokey Mountain National Park (October 2021)