Saturday, July 2, 2011
|Spiffy birthday present, huh?|
|Multi-use blueberry sauce|
Might I add that a single box of pectin will make A LOT of jam.
So for the cakes themselves this recipe will do. And make sure you don't over mix the batter or they will turn out the consistency of cornbread (still tasty, but very dense).
Blueberry Sauce (Yields 2cups)
1pint fresh blueberries
6 tablespoons light agave nectar
In a small sauce pot on medium heat, combine ingredients. Stir occasionally until the nectar begins to bubble, then reduce heat. Simmer until most of the berries have popped, continuing to stir occasionally. Turn off the heat and allow to cool for 10 minutes. Puree in blender. (Alternative: skip the puree step and just use the chunky sauce)
8oz cream cheese (softened)
1stick unsalted butter (softened)
2-3 cups powdered sugar
1 teaspoon vanilla
Cream butter and cream cheese in stand mixer. Gradually add in sugar until it is the correct consistency then add in the vanilla and enough sugar to counteract the liquid.
*Then fold in 1/3 cup of the blueberry sauce and transfer to a ziploc bag for icing
If you completely mix in the 1/3 cup of sauce the icing makes an excellent topping for pancakes, so much so that you'll get designated breakfast maker for your week of vacation. Oh, sorry did I sound bitter that I shared this with my mom and now I have to get up early everyday for a week to cook for 6 people? Oops. Moral: horde all this for yourself!
With a bazillion birthdays in July we're certain to have a lot of new posts coming up. There are at least 4 coming up for real people, and I haven't even decided if I'm doing a cake for Harry Potter's birthday this year (though I'm thinking I will). So! More to come very soon.