Start off your morning right with healthy and colourful breakfast options everyone in your family will love!
In our latest Make It with Hamilton Beach episode, host Miranda Malisani shows us her recipes for healthy, filling and colourful breakfast options including butterfly pea flower tea, delicious breakfast toasts, and coffee oatmeal, all using appliances from our Hamilton Beach Elite line. In this episode, Miranda is joined with fellow mom and registered dietitian Noelle Martin!
Stir in chia seeds, maple syrup, cinnamon and blueberries.
Recipe Notes
Recipe by Miranda Malisani Miranda Malisani, RNCP is a Toronto based Nutritionist who is recognized nationally for her expertise in holistic nutrition. Her down-to-earth attitude and ability to cater her services to an individual’s needs has made her a leader in the field.
We decided to combine two of summer’s best desserts – cobbler and ice cream – into one mind-blowingly fantastic recipe. While I love a hot cobbler loaded with fresh berries, nothing quite says summer like enjoying an ice cream cone on a 80 degree night. Combining the two leaves you with the best of both worlds – and we mean the BEST.
Skip the ice cream parlor and make your own ice cream. It’s way less complicated than you’d think, especially when you have an ice cream maker at home.
A simple mixture of fresh blueberries, sugar, lemon juice, half and half, and heavy cream makes up this delicious ice cream. And the best part? You know those yummy spice cookies you sometimes get on airplanes? Yep, the Test Kitchen decided to add those to the mixture – and sprinkle even more on top.
Not to toot our own horn, but… the Test Kitchen deserves a standing ovation for this one. The combination of fresh, tangy blueberries and the spicy, crunchy cookies is reminiscent of classic cobbler flavors and will have you craving scoop after scoop. If you thought you had your favourite ice cream flavour set in stone, think again.
The bright purple ice cream disappeared at our tasting panel and we guarantee it will disappear from your bowl or cone in record time. Do yourself a favour and make this ice cream. It’s sure to become a new summer tradition.
The Best (and we mean THE BEST) Homemade Blueberry Cobbler Ice Cream
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Servings
8
Servings
8
The Best (and we mean THE BEST) Homemade Blueberry Cobbler Ice Cream
In a large saucepan over medium heat, bring blueberries, sugar and lemon juice to a boil and cook until sugar is dissolved and blueberries start to pop.
Remove from heat and stir in half and half and heavy cream. Cover and refrigerate until completely cooled.
Pour blueberry mixture into ice cream canister. Follow directions for your ice cream maker to freeze mixture.
Stir in chopped cookies. Serve immediately as soft serve or pour into a freezer container and store in freezer.
Spring is the unofficial start of salad season in my world. Rising temps means eating less heavy, creamy soups and more fresh fruits and vegetables – something this Brussels sprouts and berries salad has plenty of.
While I love a good salad, I get frustrated when my greens go bad. Who else has has bought baby spinach, romaine lettuce, or a bag of spring mix at the store only to open it a few days later and it’s spoiled? Not only are you wasting food, it’s a bummer when you can’t make that perfect salad you crave.
That’s where Brussels sprouts come in. If you haven’t tried using Brussels sprouts to replace your go-to greens in a salad, now is the time. Not only are shaved Brussels sprouts extremely filling and add tons of texture to any salad creation, they don’t spoil as quickly. You can easily shred a big batch of Brussels sprouts using your Hamilton Beach® food processor over the weekend and store them in the fridge for salads during the week.
For this salad, we put a twist on Brussels sprouts. We took them them out of the cold-weather box some people place them in and dressed them for spring. Instead of topping our salad with fall favorites like sweet potatoes, cranberries, and goat cheese we freshened things up with bright, seasonal berries.
Using a food processor fitted with the slicing disc, slice Brussels sprouts. In a serving bowl, top the shaved Brussels sprouts with strawberries, blueberries, grapes, and sliced almonds.
The plump, sweet fruit perfectly complement the crunchy Brussels sprouts. Serve this beautiful spring salad at a bridal shower or for brunch. Or throw it together when you have plenty of seasonal fruit in the fridge. It’s truly salad goals.
During the spring and summer months, the last thing I want to do is heat up the house turning on the oven. While I love baking, I’m a big fan of the no-bake desserts. You can find plenty circulating in magazines, on Instagram, and on Pinterest this time of year. But this lemon blueberry icebox cake is worth the bookmark.
First, make some fresh whipped cream by beating heavy cream, sugar, and vanilla for about 2 to 3 minutes with your Hamilton Beach hand mixer. When soft peaks form, cover and refrigerate. You could certainly use store-bought whipped cream but since we skipped preheating the oven, we figured we had a little time to spare.
Next, beat cream cheese and sugar for about a minute until the mixture is creamy. Then add lemon curd and continue beating until well blended. Stir two cups of whipped cream into the lemon curd mixture and reserve the rest.
Now it’s time to assemble your “cake.” In the bottom of a 13X9 baking dish spread the lemon curd/whipped cream mixture. Layer ginger snap cookies on top of the lemon mixture in a single layer. Next, add a heavy-handed layer of fresh blueberries. Top with the remaining whipped cream and refrigerate.
In the refrigerator the ingredients transform into what we know as icebox cake. The cookies absorb some of the moisture from the lemon mixture and soften, creating a cake-like texture.
When the cookies are softened, remove the cake from the fridge and add toppings before serving. We topped ours with even more blueberries and lemon zest, but you could add a few extra gingersnaps, too.
Serve this no-bake cake at a bridal shower, kids’ birthday party, or summer cookout. While this cake may skip the “baking” is definitely doesn’t skip on flavour thanks to the plump, sweet blueberries and spicy gingersnaps. Leave the oven off and let your refrigerator do all the “baking” for you this summer.
In a large bowl, with hand or stand mixer on high speed, beat heavy cream, ¼ cup sugar and vanilla extract about 2 to 3 minutes or until soft peaks form. Cover and refrigerate.
In a large bowl, on high speed beat cream cheese and remaining sugar until creamy, about 1 minute. Add lemon curd, beating until well blended.
Stir 2 cups whipped cream into cream cheese mixture and spoon into a 13x9-inch dish.
Layer cookies and blueberries over lemon cream cheese mixture. Top with remaining whipped cream. Cover and refrigerate overnight or until the cookies are softened.
Garnish with blueberries and lemon zest, if desired.
Smoothies are a great breakfast, lunch or snack option when you are looking for a quick but nutritious meal. While drinking smoothies is part of many people’s morning routines, why not switch it up and serve your smoothie in a bowl?
Smoothie bowls seem to be everywhere – from Pinterest, to restaurant menus – and we understand why. These thickened-up smoothies are a great base for fun and flavorful toppings that make smoothies a little more filling, fueling you for the day ahead.
Thicken your smoothie with chia seeds, bananas, peanut butter or yogurt and add your favourite toppings. Fresh fruit, dried fruit, more chia seeds, nuts, granola, coconut and even chocolate – everything but the kitchen sink.
This Blueberry Smoothie Bowl recipe will have you thinkiing twice the next time you want to pour your smoothie into the nearest glass. Whether you make one in your personal blender as a breakfast for one or whip them up in a blender for the entire family, smoothie bowls are sure to become a new breakfast favorite in your house. Grab the biggest spoon in the drawer and enjoy.
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