Chef Mia

How to Make the Most Luxurious Blueberry Compote

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Blueberry Compote

  • Author: Chef Mia
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Description

Glossy and luxurious Blueberry Compote is incredibly easy to make and tops off pancakes, waffles and desserts beautifully.

Ingredients

Scale
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 2 cups blueberries *either fresh or frozen
  • 1 lemon zested
  • 1 tablespoon lemon juice

Instructions

  1. In a heavy bottomed sauce pan bring sugar and water to a boil until sugar has melted.
  2. To the pan add blueberries, zest of 1 lemon and 1 tablespoon of lemon juice.
  3. Bring to a simmer over medium heat.
  4. Stirring occasionally simmer until blueberries have burst and sauce begins to thicken, about 8-12 minutes. See Note #1 Below
  5. Let cool to room temperature. The sauce will thicken as it cools.

Notes

Recipe Notes
Note #1 Frozen berries will take longer to cook whereas the fresh berries will be done around the 8 minute marker.
Note #2 See above in post for flavor and sweetness variations.

Nutrition

  • Calories: 65kcal
  • Sugar: 17g
  • Protein: 1g

Apple Cranberry Winter Jam: Winter Jam Recipes

Enjoy the flavors of the season with this apple cranberry winter jam recipe! Combining apples and cranberries with a hint of lemon, this four-ingredient jam is perfect for spreading on toast or adding to your holiday desserts. A wonderful homemade gift idea or addition to your own pantry. Find more easy canning recipes, winter canning ideas, holiday jams and jellies, and Winter Jam Recipes at creativecanning.com.

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Cranberry Apple Jam

  • Author: Chef Mia
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Description

Cranberry apple jam is a delicious homemade jam that comes together quickly without added pectin.

Ingredients

Scale
  • 4 cups apples, peeled, cored, and diced (about 2 lbs, or just under 1 kg fresh as purchased)
  • 2 cups fresh cranberries, 200 grams
  • 3 cups sugar, 600 grams
  • Juice of 1 lemon, about 2 to 3 Tbsp

Instructions

  1. Peel, core, and dice the apples into small pieces (1/4 inch or about 1/2 cm cubes).
  2. Toss the apples first in lemon juice and then the sugar. Stir, so they're evenly coated. Cover and set aside to macerate for at least 2 hours, or overnight.
  3. After maceration, place the apple mixture and cranberries into a jam pot. (If canning, prepare a water bath canner before turning on the jam to start cooking.)
  4. Turn on the stove to medium-high heat and cook the apple-cranberry mixture until it thickens. (About 6 to 10 minutes.) Stop when it's not quite as thick as you want the finished jam, as it thickens considerably when it's cooling. It's done when the cranberries have popped and fallen apart, but the apple chunks are still pretty much in their original shape.
  5. Remove the jam pot from the heat and ladle into prepared jars, leaving 1/4 inch headspace.
  6. If canning, process in a water bath canner for 10 minutes (15 minutes above 6,000 feet in elevation).
  7. Cool jars completely on a towel on the counter, and check seals. Store any unsealed jars in the refrigerator for immediate use. Sealed jars will keep on the pantry shelf. Refrigerate after opening.

Notes

The lemon juice in this recipe is to keep the apples from turning brown, and to bring out their flavor. It’s highly recommended but optional. It’s not needed for canning safety or preservation, as both cranberries and apples are acidic enough for canning naturally. Use either fresh lemon juice (for better flavor) or bottled, if that’s what you have. If you want more lemon flavor, add in the zest of 1 lemon as well.
This jam comes out “jam sweet” and uses 3 cups of sugar to counter the tart flavor of the cranberries.
You can use less sugar, but the jam will be tart. At 2 cups sugar, it tastes more like a cranberry sauce than a jam. Still deliciously tasty, but more tart than a full sugar jam.
At 1 cup sugar, the jam will still jel nicely, but it’s incredibly tart. Below that, it’s not going to gel, and it’ll make more of a sauce.
Batch Size
You can safely double the batch size of this recipe to make 10 half pints, but don’t increase it beyond that. Very large batch sizes don’t cook evenly and have trouble gelling.
It’s perfectly fine to make this cranberry apple jam recipe as a refrigerator jam (or a freezer jam). It’ll last several weeks in the refrigerator and up to 6 months in the freezer.
If freezing, be sure to leave plenty of headspace and use freezer-safe jars.
Properly canned and sealed jars of cranberry apple jam will maintain peak quality on the pantry shelf for around 18 months. Past that, they’re still good, provided they’re sealed, but the quality will start to decline.
Refrigerate after opening.

Nutrition

  • Calories: 133kcal
  • Sugar: 33g
  • Protein: 0.1g

BAKED STRAWBERRIES AND CREAM FRENCH TOAST

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Baked Strawberries and Cream French Toast

  • Author: Chef Mia
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Description

The most impressive make-ahead breakfast! So easy with 15min prep. Just pop it right in the oven before serving!

Ingredients

Scale
  • 1 (16-ounce) loaf brioche bread, cubed
  • 1 (8-ounce) package cream cheese, cubed
  • 1 pound strawberries, diced and divided
  • 12 large eggs, beaten
  • 2 cups whole milk
  • cup maple syrup
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • 1 tablespoon confectioners sugar

Instructions

  1. Lightly coat a 9×13 baking dish with nonstick spray. Place a layer of bread cubes evenly into the baking dish. Top with cream cheese and half the strawberries in an even layer. Top with remaining bread cubes to completely cover the filling.
  2. In a large glass measuring cup or another bowl, whisk together eggs, milk, maple syrup, vanilla and salt. Pour mixture evenly over the bread cubes. Cover and place in the refrigerator for at least 2 hours or overnight.
  3. Preheat oven to 350 degrees F. Remove baking dish from the refrigerator; let stand 30 minutes.
  4. Place into oven and bake, covered, for 30 minutes. Uncover; continue to bake for an additional 25-30 minutes, or until golden brown and center is firm.
  5. Serve immediately, sprinkled with remaining strawberries and confectioners sugar, if desired.

SNICKERDOODLE BANANA BREAD

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Snickerdoodle Banana Bread

  • Author: Chef Mia
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Description

Soft, moist, and cinnamon-swirled, this Snickerdoodle Banana Bread combines classic banana bread with the sweet cinnamon-sugar flavor of snickerdoodle cookies. Perfect for breakfast, a snack, or dessert!

Ingredients

Scale
  • ¾ cup sugar
  • ½ cup oil (canola or vegetable)
  • 3 tablespoon sour cream (or Plain Greek yogurt)
  • 2 large eggs room temperature
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 ripe bananas mashed
  • 2 cups all-purpose flour

Instructions

  1. Preheat oven to 350°F. Grease 4 mini loaf pans or 1 large loaf pan.
  2. In a small bowl, combine cinnamon and sugar for the swirl; set aside.
  3. In a large bowl, mix sugar, oil, sour cream, eggs, baking soda, salt, mashed bananas, and flour until just combined.
  4. Layer pans: Sprinkle a bit of cinnamon sugar in the bottom, pour in half the batter, add more cinnamon sugar, then pour remaining batter and finish with remaining cinnamon sugar on top.
  5. Bake: 30 minutes for mini loaves or 60 minutes for a large loaf, until a toothpick comes out clean.
  6. Cool for 10 minutes, slice, and enjoy warm or toasted.

Notes

Tips & Variations
Storage

Nutrition

  • Calories: 280kcal
  • Sugar: 24g
  • Protein: 4g

Greek Yogurt Banana Bread

This Greek Yogurt Banana Bread is moist and naturally sweet, full of delicious banana flavors. Made with Greek yogurt and no oil, this loaf is healthy, high protein and low in calories. Perfect for breakfast, as a satisfying snack or dessert.

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Greek Yogurt Banana Bread

  • Author: Chef Mia
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Description

This Greek Yogurt Banana Bread is moist and naturally sweet, full of delicious banana flavors. Made with Greek yogurt and no oil, this loaf is healthy, high protein and low in calories. Perfect for breakfast, as a satisfying snack or dessert.

Ingredients

Scale
  • 2 ripe bananas, about 7 oz/200 g in total
  • cup (180 g) Greek yogurt, minimum 2% fat
  • 1 large egg
  • cup (80 ml) maple syrup, or honey
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • tsp salt
  • 1 ½ cup (150 g) oat flour, or preferred flour
  • ½ cup (50 g) almond flour, or more oat flour
  • 2 tsp baking powder
  • ¼ cup (40 g) chocolate chips, optional

Instructions

  1. Heat oven to 350°F (180°C) and fold a 20 cm (7.9 inches) loaf pan with parchment paper or grease with oil.
  2. In a large bowl, mash the bananas then combine with Greek yogurt, egg, maple syrup, ground cinnamon, vanilla extract and a pinch of salt. Stir well until you get a smooth mixture.
  3. Add into the wet mixture oat flour, almond flour (or more oat flour) and baking powder. Stir the ingredients together, adding chocolate chips if desired.You may need to adjust with little extra flour if the batter is too liquid, or with a splash of milk if it is too dry. This depends on the size of the bananas used.
  4. Transfer your Greek yogurt banana bread batter to the prepared pan, then bake in hot oven for about 30-35 minutes. The loaf is ready when a toothpick inserted into its center comes out clean.

Notes

Notes Nutritional values: Nutrition facts provided in this recipe include chocolate chips. Keep in mind that they are approximations calculated by third-party apps, and precise values may vary depending on the specific ingredients used (such as size of bananas or type of yogurt).

Nutrition

  • Calories: 142.6kcal
  • Sugar: 8.3g
  • Protein: 6.8g

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