If you follow me on Pinterest (if not, check me out here), you'll see that from time to time I get the urge to pin desserts. I will look at board after board pinning dessert upon dessert. And yet, I don't make any of them. Why? Because I really don't want to ingest 18-24 cookies, a pie that serves 4-6 or any other "mass quantity" dessert. I'm still trying to go strong with this "eating better" goal I'd set for myself since I'm still about 10-15 lbs over my pre-preggy weight.
Enter Pinterest and micro recipes.
After eating a totally healthy (and seriously delicious) chicken salad made by Chris, I thought I'd woo him with some kitchen talent of my own. For the past few days, I'd been pinning micro dessert recipes and had just found a micro blueberry cobbler. Oh yeah, that was so going to happen.
1.Preheat oven to 375.
2. Combine filling ingredients in a microwave safe dish and mix until the mixture is boiling and thickened, stirring every minute or so. This took about 5 minutes in my microwave.
3. Mix together dry ingredients in a small bowl with a fork until well combine.
4. Melt margarine or butter and mix with wet ingredients in a separate bowl.
5. Mix wet and dry ingredients until doughy.
6. Spoon dough over blueberry filling in blobs
7. Sprinkle extras on top
8. Bake for about 18-20 minutes until the extras are caramelized and the topping is cooked through and fluffy.
Enter Pinterest and micro recipes.
After eating a totally healthy (and seriously delicious) chicken salad made by Chris, I thought I'd woo him with some kitchen talent of my own. For the past few days, I'd been pinning micro dessert recipes and had just found a micro blueberry cobbler. Oh yeah, that was so going to happen.
I did screw up at first and mix wet and dry ingredients when I shouldn't have but the best part about a micro recipe is that in the event you do mess up and have to start over, the amount is so low, you don't feel like a total mess for ruining it and having to start over!
This picture seriously doesn't do it justice. I might just make another one tomorrow just so I can take pictures of it. And the taste?... absolutely AMAZING. You could sub the regular flour for gluten-free flour. Since the dough sits in the blueberry, it keeps the bread moist. I had also subbed baking soda with cream of tartar since I didn't have baking soda. It would be even better with vanilla ice cream.
Here is the recipe:
Ingredients
Filling- 3/4C blueberries
- 1/8C sugar
- 1tsp flour
- 1 tsp margarine or butter
- 1TBSP water
- 1TBSP lemon juice
- 1/4C flour (you could even use gluten-free flour and make this a GF dessert)
- 1/2TBSP sugar
- 2/3tsp baking powder (I used 1/3 cream of tartar, 1/3 baking soda)
- pinch of salt
- 1TBSP margarine or butter
- 1TBSP milk
- 1/4 egg (I scrambled an egg and measured from that)
- 1/3ts almond extract
- 1t Brown Sugar
1.Preheat oven to 375.
2. Combine filling ingredients in a microwave safe dish and mix until the mixture is boiling and thickened, stirring every minute or so. This took about 5 minutes in my microwave.
3. Mix together dry ingredients in a small bowl with a fork until well combine.
4. Melt margarine or butter and mix with wet ingredients in a separate bowl.
5. Mix wet and dry ingredients until doughy.
6. Spoon dough over blueberry filling in blobs
7. Sprinkle extras on top
8. Bake for about 18-20 minutes until the extras are caramelized and the topping is cooked through and fluffy.
The end. ;)
