Sweet Nothings

Our lives have been a bit hectic for the past few weeks. I won’t bore you with the details right now, but I will apologize for neglecting the blog a bit. Lucky for you, we have been busy cooking and crafting up a storm, so there will be lots to share soon. In the meantime, here’s a quick recipe we recently tried for a super simple sherbet that takes just five ingredients to make.

Lemon-Blueberry Buttermilk Sherbet by somethingwewhippedup.com

Lemon-Blueberry Buttermilk Sherbet by somethingwewhippedup.com

I know, I know. Summer is over! But I’m not quite ready to move on to the pumpkin-flavored goodies just yet (it’s not even October). And we just spent the last few days in North Carolina, which is still enjoying some warm temperatures during the day. This refreshing treat is a great way to hang on to the fading warm temperatures while we can.

The sherbet was inspired by a recipe I spotted on a Buzzfeed post for a three-ingredient frozen lemon-buttermilk dessert. It turns out, that person got the original recipe from the website for Bon Appétit. We put our own twist on it by incorporating a blueberry compote we had whipped up a few days before. The result: A tart, sweet dessert that is simple and refreshing—and a perfect way to wind down on a hectic day.

Lemon-Blueberry Buttermilk Sherbet

(Recipe adapted from Lemon-Buttermilk Sorbet via Buzzfeed)

Makes about 2.5 pints

  • 4 cups buttermilk
  • 1/2 cup freshly squeezed lemon juice
  • 2 tablespoons grated lemon peel
  • 1 1/2 cups sugar
  • 1/2 cup blueberry compote

1. Combine the buttermilk, lemon juice, lemon peel and sugar in a medium bowl. Whisk until sugar is dissolved, cover and store in fridge until well chilled (about 3 hours).

2. Once chilled, pour mixture into an ice cream machine and churn until nearly finished. Once you think you have about 5 minutes remaining, add the blueberry compote and continue to let the ice cream maker do its thing. When complete, transfer to a freezer-proof container and freeze for 2 to 4 hours or more.

SWWU Tip: Curious to know why I called this creation a sherbet instead of a sorbet? A bit of research revealed that adding dairy (be it milk, buttermilk or eggs) to a sorbet actually makes it a sherbet. Either way, it’s delicious!

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What a Stud-Muffin!

Last Friday Brian came home from work with a lovely surprise: about 4 to 5 founds of fresh blueberries! What a treat! We’ve been putting them to good use in smoothies, waffles and even made a blueberry pie, but we still weren’t able to make our way through the whole bag. We’ve already got a stash of frozen blueberries in the freezer, so we needed to come up with another way to store the extras long-term. We decided that hearty (and freezable) blueberry muffins would be the way to go. We can enjoy a few now and freeze the rest so we have them on hand whenever we need a quick breakfast treat.

Blueberry-Oatmeal Muffins by somethingwewhippedup.com

Blueberry-Oatmeal Muffins by somethingwewhippedup.com

We were inspired by an oatmeal muffin recipe from an old issue of the now-defunct Gourmet magazine (moment of silence please). It came from a reader whose mother apparently made these muffins in her home economics class in the 1940’s. The recipe asks you to soak the oats in buttermilk for an hour before you mix everything together, which is essential for the texture of the final product. Of course, we made a few changes as well, the biggest being the addition of blueberries. The result was a chewy, filling muffin with a touch of sweetness. I look forward to having these on hand in the freezer, I just wonder how long they’ll last.

Blueberry-Oatmeal Muffins

(Recipe adapted from Oatmeal Muffins, printed in the August 1995 issue of Gourmet)

Makes 1 dozen

  • 1 cup rolled oats
  • 1 cup buttermilk
  • 1/2 cup (1 stick) unsalted butter, cubed
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 large egg, lightly beaten
  • 1/2 cup firmly packed light brown sugar
  • 1 tablespoon maple syrup
  • 2 cups fresh blueberries
  • 2 to 3 tablespoons turbinado sugar

1. In a large bowl, combine the oats and buttermilk. Place the butter in a small bowl and microwave until melted. Place on the counter and let sit, along with the oat mixture, for 1 hour.

2. Preheat oven to 400°F. Line a muffin pan with paper liners and set aside.

3. In a small bowl, sift together the flour, salt, baking powder and baking soda. Set aside.

4. Add the egg, brown sugar and maple syrup to the bowl with the oat mixture. Mix until combined. Add the dry ingredients to the wet ingredients in two batches, incorporating fully after each. Fold in the blueberries. Transfer batter to the prepared muffin pan, filling each liner 3/4 of the way full. Top each with a sprinkle of turbinado sugar. Bake for 15 minutes or until a tester inserted into the center comes out clean. Remove to a cooling rack.

SWWU Tip 1: Want to freeze these? Let cool completely then wrap each with plastic wrap. Place wrapped muffins in a zip-top bag and freeze. To thaw, remove from freezer and leave on counter or in fridge overnight or microwave at half power for 20 seconds. 

SWWU Tip 2: Want more delicious recipes that use oats? Check out these Bourbon-Apple Oatmeal Cookies or these Banana-Oatmeal Chocolate Chip Cookies. I dare you not to love them!

Like what you see? Follow us on twitter @SWWUblog and like us on Facebook for bonus photos and content.