Buttermilk Blueberry Sorbet!! With Organic Coconut Sugar!


_MG_0668Just 5 ingredients, this sorbet is a perfect summer treat to cool you off.  I found this Martha Stewart recipe to be a surprise success after having some leftover buttermilk from a scone recipe earlier in the week.  I substituted regular sugar for Organic Coconut Sugar.  I like organic coconut sugar because it has less of a crash then regular sugar.  I also do not have an ice cream maker so I had to make this the old fashion way, by stirring.  Let get started!    _MG_0667

All the Fixings 

  • 1 1/2 pints fresh blueberries (about 3 cups)
  • 1 cup organic coconut sugar – Trader Joe’s has this – (or regular sugar is fine too) 
  • 1 cup buttermilk
  • Finely grated zest of 1 large lemon
  • 1/2 teaspoon pure vanilla extract


  1. Combine 3 cups of blueberries, and 1 cup of Organic Coconut Sugar in food processor or blender and blend.  _MG_0626
  2. Pour puree into sifter on top a mixing bowl and sift out seeds and stems.  You will have to stir and press the mixture to force it out of the sifter, also don’t forget to scoop the outside of the sifter basket:)   _MG_0640
  3. Add zest of one large lemon.  _MG_0642
  4. Add 1 Cup of butter milk and 1 tsp of vanilla extract._MG_0650_MG_0651 _MG_0656
  5. Whisk ingredients vigorously.  
  • If you have an ice cream maker then simply add mixture to the ice cream maker and follow the suggested directions.  
  • If you do not, then add mixture to a deep dish baking pan and place in freezer.   _MG_0661
  • Every 30 minutes take out sorbet and stir vigorously.  A hand held blender might do the trick too.  The purpose is to keep the sorbet from forming ice crystals and to have it as smooth and creamy as possible.  Keep stirring every 30 minutes for 2 hours or until sorbet is frozen.   

That’s it!  Scoop into serving dishes and enjoy!

Store in glass container in freezer.   _MG_0672

Organic Coconut Sugar Scones with Strawberries!


_MG_0349Organic Coconut Sugar!  I stumbled upon this at Trader Joe’s by accident, of course I had to try it.  Apparently, Dr Oz endorses it as a healthier sugar substitute, I had no idea.  Check this clip out for the full story.  Coconut sugar causes less of a crash then regular white sugar.  The ratio is the same as regular white sugar.  The taste is delicious!  Try this recipe and see for yourself!

Makes 10-12 Scones small scones or 6 jumbo scones


  • 2 cups all-purpose flour – I used whole wheat flour
  • 1/3 cup organic coconut sugar
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/3 cup cold unsalted butter, cut into 1 inch pieces
  • 1 large egg, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 3/4 cup whole milk ricotta cheese
  • 1/3 cup heavy cream or whole milk

Preheat oven to 375 F.

In a large bowl, whisk together the dry ingredients.

_MG_0279Make sure butter is extra chilled, maybe pop it into the freezer for a few minutes prior.  Cut butter into small chunks.  Blend the butter into the flour mixture with your finger-tips. The mixture should look like coarse crumbs, with chunks of butter the size of small peas.

_MG_0306Combine the ricotta cheese, heavy whipping cream, beaten egg and vanilla in a separate bowl.


_MG_0305Add this mixture to the flour mixture.

_MG_0315Stir until just combined and fold in strawberries or any fruit you have.




Knead dough gently on a floured surface two or three times. The more you touch the dough, the more the butter in it melts, causing it to become dense, so remember to apply a light touch!  Roll or pat the dough into one circle for jumbo scones or two circles for smaller scones.


Then, using a pizza cutter, cut the dough into triangle slices. Place the scones on a cookie sheet covered in parchment paper, spacing a few inches apart.  Lastly, sprinkle a little extra sugar on top of scones before you bake them.



Enjoy!  Happy Baking!!



Easy Doughnuts! Made from biscuits in a can!!



From the Kitchen of Julie is back!  January was a little crazy.  Which probably explains this delicious and indulgent doughnut recipe instead of my usual healthy spin on baking.  These doughnuts are SOOO easy that I don’t mind making an exception this one time.

Doughnut Ingredients & tools

  • Pillsbury Grands Flaky Layers Originals
  • Canola oil
  • Doughnut cutter
  • Medium pot
  • Baking thermometer (these go higher then a meat thermometer)
  • Long handle slotted spoon (spoon with holes).  The long handle gives you room to stand back from heated oil when submerging doughnut.
  • Paper towels

Chocolate Ganache Icing

  •  1/2 cup of bittersweet chocolate
  • 1/4 cup heavy whipping cream
  • 2 Tbs cup honey

Chop bittersweet chocolate into small chunks and place in a bowl.  In a separate bowl, heat the heavy whipping cream in microwave for 30 seconds.  Pour cream over chocolate, add honey, stir with a whisk in a spiral motion from middle of the bowl to edge until smooth.

Cinnamon and Organic Coconut Sugar Dusting

  •  2 Tbs of Organic Coconut Sugar (Trader Joe’s) and 2 Tbs of granulate white sugar
  • or 1/4 cup granulated white sugar
  • 1 Tbs cinnamon

Mix all together with a fork.


  • Fill medium pot 1/3 to 1/2 full with oil.  Heat oil to 375 degrees.  Clip thermometer to side of pot and monitor temperature closely.  Start at a medium high heat and go up from there till you hit 375.
  • As oil is heating up, crack open the biscuits and lay them out to rise.  Then get your cutter out and cut your biscuits into doughnuts shapes.  Save your doughnut middle for doughnut holes!
  • Have slotted spoon for submerging ready and a stack of paper towels to place doughnuts on after they have cooked.  Once oil is heated, gently submerge your doughnut into oil.  CAUTION!  Be careful with heated oil at this temperature.  It could crackle out of the pot and fly up at you!  Stand back when submerging.
  • Let doughnuts cook until golden brown about 4-5 minutes.  The holes should also be golden brown but only 2-3 minutes.
  • Remove doughnuts from oil with slotted spoon and place on paper towels.  Then toss in cinnamon sugar mixture until fully coated.
  • If you are doing the chocolate ganache icing let doughnuts cool then dip into icing.
  • Serve immediately!  These bad boys will keep for a few days but are amazing right after cooking.  Enjoy!!