BIZZY BAKES

It is time for this month's I mprov Challenge and the two ingredients are berries and cream.  I decided when this was shared that I was going to make something a little different but ended up planning on making a yummy mousse......We know about the best laid plans and what can happen to them.....so you see a blueberry sour cream cake. If you are interested in joining us and to meet the challenge (yes, this month was relatively easy ---OK, very easy......but so delicious.) stop by Frugal Antics of a Harried Homemaker and tell Kristen you would to have some fun with us. Blueberry Sour Cream Cake   Ingredients: 1/2 cup oil minus 1 tablespoon 1 cup sugar 3 eggs 2 cups gluten-free flour 1/2 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 1 cup sour cream 1 teaspoon vanilla 2 cups blueberries, fresh or frozen 1/2 cup brown sugar Method: Preheat oven to 325 degrees. Grease and flour 9x13x2 inch pan. Combine oil and sugar in a medium-large mix...

THB: 21 - Plum-Polka Dot Caramel Cake  (click above to get the recipe for this winning cake) Joyce of Kitchen Flavours started  this group and Emily of Emily's Cooking (Makan2) Foray selected this cake from the book, we are baking from,Coffee Cakes, simple, sweet and savory by Lou Seibert Pappas.  As far as I am concerned, we have made a lot of successful coffee cakes, since we started sharing together.  Please contact Joyce if you would like participate too .  Joyce l eads a number of groups which you might want to check out.  Have fun. I made mine with peaches which Pappas said to slice but I just divided them into two pieces each.  I was a little concerned because the peach had to be pushed down a bit further and I was afraid that it was going to push its way up.  Hurrah.  It was just fine.  I could not locate my two piece tart pan so I made this in a pie plate.  I had no problem getting it out, I am happy to say....

Improv Challenge time is here again and we are celebrating the growing season with corn and butter. With all due respects to Kristen, I puzzled as to why she selected butter as the second ingredient. That means to me, corn on the cob with dripping butter, coming down the sides. Of course, that would be too easy although, it would be delicious.  Thanks, Kristen for organizing this event which is pure fun.  (I love corn) I saw a recipe for a corn fritter with cheddar cheese and that sounded so much richer than the standard corn fritter. Of course, I took it one step further. I had some broccoli, in the house, so I threw some into the batter. There are little green emeralds popping from the field of gold. Cheddar Broccoli Corn Fritter s 2 cups gluten-free flour 1 tablespoon baking powder 1/2 teaspoon cumin 1/2 cup sugar 1/2 teaspoon salt black pepper to taste 2 beaten eggs 1 cup milk 1/4 cup melted butter 2 cups broccoli, broken into small pieces 1/2...