I love the touch of savory with dessert trend that has been popular for the past year or so.  Salted caramel or chocolate anything makes me happy because the salt prevents the rich chocolate and/or caramel from becoming too overwhelming.  There is a pizza restaurant that my husband and I love that has olive oil ice cream with sea salt for dessert and they serve it with warm chocolate chip cookies.  The sweet with the salt is just enough to be dangerously addictive.

One of my other favorite savory additions to dessert is balsamic glazes or reductions.  I particularly enjoy this savory accompaniment with berries.

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

You can make a simple sauce of balsamic and berries and pour it over ice cream for an effortless, yet decadent dessert.  The fine people at Mandarano sent me their award-winning Balsamic Glaze and I have used it in so many ways.  The Mandarano Balsamic Glaze is so great drizzled over sandwiches, pasta or salmon.  I made a simple caprese panini and this glaze kicked it up a notch and made it taste very gourmet and sophisticated.  It is the perfect condiment because it is made with high quality balsamic vinegar that has already been reduced and is ready to use.

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

One of the best ways I have used this glaze is to make this Blueberry Balsamic Sauce to top this perfect Lemon Poppyseed Blueberry Bread.  As you make the blueberry balsamic sauce, the balsamic glaze infuses the blueberries so that when you bite into one of them, the subtle rich flavor of balsamic vinegar bursts into your mouth.  It really is the perfect addition to this sweet and tart lemon bread which even on it’s own is so moist and delicious.

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Yield: 1 9-inch loaf

Sweet and tart lemon poppyseed bread bursting with juicy blueberries and drizzled with a decadent blueberry balsamic reduction

Ingredients

    For the bread:!
  • 1 cup sugar
  • 1/2 cup canola oil
  • zest and juice of one lemon
  • 3/4 cup buttermilk
  • 2 eggs
  • 1 1/2 tsp salt
  • 1 Tbsp baking powder
  • 2 1/2 cups flour
  • 1 Tbsp poppy-seeds
  • 1 cup blueberries (fresh or frozen)
  • For the glaze:!
  • 1 cup blueberries
  • 4 Tbsp sugar
  • 4 Tbsp water
  • 4 Tbsp balsamic

Instructions

    For the bread:!
  1. Preheat oven to 350 degrees.
  2. Spray a 9-inch loaf pan with nonstick cooking spray.
  3. In a large bowl, mix sugar, oil, lemon zest and lemon juice.
  4. Mix in buttermilk and eggs.
  5. Mix in flour, baking powder and salt until well combined.
  6. Mix in poppyseeds and blueberries.
  7. Pour into prepared baking pan and bake for 50-60 minutes or until toothpick inserted into bread comes out clean.
  8. Cool in pan on wire rack.
  9. For the glaze:!
  10. Combine all ingredients in a small saucepan and bring to a boil. Boil for about 6 minutes or until mixture has thickened.
  11. Serve sauce poured over bread.
  12. Bread recipe adapted from King Arthur Flour Baking Companion

mix sugar, oil, lemon zest and lemon juice

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

mix in buttermilk and eggs

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

mix in flour, baking powder and salt until well combined

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

mix in poppyseeds and blueberries

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

pour into prepared baking pan and bake

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

for the sauce, combine all ingredients, bring to a boil and reduce

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

*Mandarano provided me with their balsamic glaze, however, all opinions are, as always, my own.

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Part of the reason that I have been so excited to eat this Cinnamon-Swirl Bread that I shared with you yesterday is that I have gotten to toast it in the Magimix by Robot-Coupe Vision Toaster!

Magimix Vision Toaster Review

Leave it to an inventive company like Magimix by Robot-Coupe to make even browning your same old toast in the morning more exciting!  The most obvious feature of this toaster that is unique is that you literally get to watch your toast, waffle or bagel brown before your eyes.  To me this is so great because I am always either not setting the brownness  setting high enough on my toaster and then I have to continuously push my bread down for another round, or I set it to high and burn it!

Screen Shot 2013-01-10 at 8.28.41 PM

The Magimix by Robot-Coupe Vision Toaster has an extra wide slot so that it is wide enough to fit those big, thick bagels that I love so much.  The toaster actually has a bagel setting so that only the cut-sides of your sliced bagel get toasted.  That means you end up with a perfectly crispy bagel with a still soft and chewy backside.   Genius.

Screen Shot 2013-01-10 at 8.28.58 PM

My mom is notorious for freezing every baked good she makes immediately after it comes out of the oven or putting a brand new loaf of bread straight into the freezer.  This is great for keeping things fresh for a later time, but if I want a piece of bread, I have to wait for it to thaw or microwave it risking the bread turning soggy and chewy.  Another great feature of the Magimix by Robot-Coupe Vision Toaster is the Defrost setting.  You can put frozen slices of bread in and the toaster will gently warm to defrost the bread before toasting.  I love that handy, insightful idea!

One final feature of this toaster that I will share with you is the Warming mode.  Say you put your bread down to be toasted but then you run to grab something and before you know it you got sidetracked only return to toasted, but cold bread.  You can re-insert the bread and push the warm button and without toasting the bread more, it will simply rewarm your perfectly toasted bread.

Screen Shot 2013-01-10 at 8.29.14 PM

Thank you to Magimix by Robot-Coupe for sending me this exceptional toaster to review and if you are like my husband and I and you make toast every morning, I guarantee this Magimix Vision Toaster will make you a little more excited to roll out of bed in the morning.

*Magimix by Robot-Coupe provided me with this toaster to review, but all opinions are, as always, my own.

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When I posted this Peanut Butter Cup Fudge,

Peanut Butter Cup Fudge {Satisfy My Sweet Tooth}

I shared some of my candy making conundrums with you and offered some tips that I have learned for how to resolve them.

Vanilla Bean Sea Salt Caramels {Satisfy My Sweet Tooth}

I have had my fair share of caramel-making challenges as well, but the past few years, I have been able to make chewy caramels that are soft and so buttery.  This year, I decided to add some some vanilla bean paste and sea salt to my mom’s classic caramel recipe.  The sea salt really takes these over the top and balances the sweetness so perfectly.

Vanilla Bean Sea Salt Caramels {Satisfy My Sweet Tooth}

I also attribute some of my recent candy making success to the use of the Thermapen.  This digital thermometer allows for precise accuracy down to the tenth of a degree which is so crucial for candy making.  Read my full-review of this helpful kitchen tool here.

To help  your candy-making courage and encourage you to try some new recipes, the kind people at Thermoworks have offered to give a Thermapen to one lucky Satisfy My Sweet Tooth reader!  Use the widget below to enter and good luck!

Vanilla Bean Sea Salt Caramels

Prep Time: 30 minutes

Cook Time: 20 minutes

Yield: about 50 caramels

Soft, chewy and buttery caramels infused with vanilla bean paste and sprinkled with sea salt

Ingredients

  • 1 cup unsalted butter
  • 1 14 oz. can sweetened condensed milk
  • 2 cups brown sugar
  • 1 cup light corn syrup
  • 2 tsp vanilla bean paste (or vanilla extract)
  • coarse sea salt for sprinkling

Instructions

  1. Liberally butter a 9X13" glass pan. Line with parchment paper overhanging the edges and lightly butter the parchment paper.
  2. In a medium pot, melt butter over low heat.
  3. Add sugar, milk and corn syrup and heat over medium-high heat until mixture boils, stirring only a couple of times.
  4. Reduce heat to medium and continue cooking until mixture reaches 240 degrees on a thermometer.
  5. Remove from heat and quickly and carefully stir in vanilla bean paste.
  6. Pour (carefully) into prepared pan, sprinkle modestly with sea salt and allow to cool completely (you can place the pan into the refrigerator once it is cool enough to handle and allow to cool and set).
  7. Once cooled, lift caramels out of the pan using the overhanging parchment paper.
  8. Cut into desired size (I like to use a buttered kitchen scissors to cut the caramels) and wrap individually in wax paper.

melt butter

IMG_0258

add sugar, milk and corn syrup and bring to a boil

IMG_0259

cook until mixture reaches 240 degrees (I am aware that the thermometer does not read the correct temperature in this picture, I had to snap a photo before the critical temperature was reached!)

IMG_0261

pour into prepared pan and cool before cutting and wrapping

IMG_0262Vanilla Bean Sea Salt Caramels {Satisfy My Sweet Tooth}

Vanilla Bean Sea Salt Caramels {Satisfy My Sweet Tooth}

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*ThermoWorks provided me with a Thermapen to review however, all opinions are, as always, my own.

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This week it snowed for the first time of the season!!!!  Yikes, I am so not ready for the extreme cold, but I do love cuddling up on the couch with a blanket and a hot cup of tea.  This week I had a major kitchen flop with some caramel rolls that I was sending to work with my husband that failed to raise.  Just when I thought I had conquered my fear of yeast, I have to have a mishap!  Oh well, you can’t win them all…

Here are the recipes that I shared with you this week:

Cilantro Jalapeno Hummus

and Pumpkin Streusel Bread.

I also am very excited to tell you about a wonderful tool that will be a valuable workhorse in your kitchen.  We already know that I would not know what to do without my KitchenAid Stand Mixer and I frequently use my regular KitchenAid Hand Mixer, but my new favorite appliance to use to blend soups, chop vegetables or mix pancake batter is KitchenAid’s 5-speed Hand Blender.

All of the attachments to the KitchenAid 5-speed Hand Blender are conveniently stored in the carrying case that has a perfect spot for everything.  One of my favorite features of this hand blender is that there is a blade cover that fits on top of each of the different blade attachments so that your pots are protected and will not get scratched as you are creaming  a soup or sauce.

How cool is the whisk attachment??  You can whip up fresh whipped cream for any dessert or have perfectly frothed egg whites for a meringue.  Even though the KitchenAid 5-speed Hand Blender is lightweight and easy to use, it has a very powerful motor so that you don’t need to worry about overworking the blender when you are blending up a smoothie or making fresh salsa.  Some small kitchen appliances can be a nuisance to clean, but not this blender.  All of the removable parts are dishwasher safe, but I always hand wash the different pieces because all of the blades and crevices are very easily accessible.  This KitchenAid 5-speed Hand Blender would make a great gift for a graduate heading off to college since it functions as multiple appliances or for anyone who likes efficiency and quality in the kitchen.

*KitchenAid provided me with the 5-speed Hand Blender for review, but all opinions are, as always, my own.

Butterscotch Chip Cookie Cake from Cassie at Bake Your Day.  I love butterscotch anything and the way she describes the buttery texture of this giant cookie made me salivate just reading it!

Loaded Apple Cider Oatmeal Muffins from How Sweet It Is.  The photo of this steaming apple cider instantly draws you in and these muffins just scream fall.

And last, but not least this Fall Chicken Salad from Emily at A Nutritionist Eats.  I love chicken salad, but sometimes feel guilty about the heavy mayo content.  In true, nutritionist eats’ style, Emily has lightened this salad up without sacrificing on kicked up, flavorful ingredients.

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Remember this little beauty that I shared with you a couple of weeks ago?

This Apple Brown Betty is just one of the simple, yet delicious recipes in Alice Medrich’s latest book Sinfully Easy Delicious Desserts.  The desserts in this book are as straight forward, no nonsense as the title of the book promises.  Alice begins the book by suggesting some key kitchen tools that will make life in the kitchen much easier as you cook your way through this book.

The name of the game with this book is mouthwatering desserts that look impressive and taste amazing, but require minimal prep in the kitchen.  There are chapters on how to dress up ice cream, fruit desserts, puddings, and of course cakes and pies.  There are go-to recipes for caramel and chocolate sauces, so that if you were really in a pinch, you could make one of these luscious sauces and pour it over store-bought ice cream or a pound cake.

I love this photo from the book of a recipe for Honey Caramelized Figs.  This dessert would be so perfect this time of year.  While the photos in the book are gorgeous, there are not quite as many as I prefer. There is about 1 photo per 4 recipes.  I like a photo with every recipe, but since the recipes in this cookbook are meant to be simple and easy to execute, not having a visual aide may not be too detrimental.

Overall, if you are looking for a cookbook full of sophisticated desserts that will wow your audience without you spending hours in the kitchen, Sinfully Easy Delicious Desserts would be a great addition to your collection.

Up next for me from this book will likely be this Baked Hot Chocolate Pudding with the Works.

*Artisan Publishing provided me with a review copy of Sinfully Easy Delicious Desserts by Alice Medrich, but all opinions are, as always, my own.

 

 

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