All about my adventures with cooking, crafts, and travel
Raspberry Chocolate Chunk Scones are bursting with flavor from ripe raspberries and are indulgent with chocolate chunks.
Any morning that begins with these Raspberry Chocolate Chunk Scones, is going to be a good morning. Starting your day with a homemade scone that is bursting with berries and rich chocolate is a win in my book.
…
So funny story…I wrote the whole post to the recipe that I was going to post today. And then I tossed it.
Yep. Yep, I just wiped it clean. Ugh!
I had written about how I was dedicating the recipe to my blogging buddy Amanda and how she is so amazing and inspiring. We often make each other’s recipes, like how I recently made her Paleo Coconut Flour Waffles and she has made my Waffled Hashbrowns. In addition to Amanda trying them as directed, she also tried them with Sweet Potatoes and it was a bust! Twice!
I felt bad about that and wanted to figure it out so I go to work!
But I couldn’t consistently make them work well enough to share. I had amazing waffles and then ones that completely fell apart and stuck to the waffle iron. I just didn’t feel confident enough to share the recipe for the “Sweet Potato Waffles with a Triple Berry Sauce” that I had been working so hard on.
So, I said, “EFF IT!!!! LET’S MAKE CINNAMON ROLL WAFFLES!!!”
Yep, I went from homemade Sweet Potato Waffles with warm sauce made of strawberries, blueberries, and blackberries to these 1 ingredient Cinnamon Roll Waffles. Ha! It might be lazy but it’s damn delicious!
It’s exactly what you think it is…
Open up the package> put cinnamon roll on waffle iron> close> cook> drizzle frosting
Thankfully, Amanda NAILED a waffle using sweet potatoes this week. I cracked up as soon as I saw the post because it felt like ‘great minds think alike’ moments. You seriously have to check out her Paleo Sweet Potato Waffles.
Makes 5-8 waffles, depending on the can of cinnamon rolls you purchase
Ingredients
Process
This Lemony Raspberry Zucchini Bread with a Lemony Glaze uses ripe, juicy raspberries to sweeten a zucchini quick bread. The glaze on top is the perfect finishing touch to this bread that uses the best the summer has to offer.
When summer’s bounty of fresh zucchini has you incorporating it into just about all your dishes, you’ll have to try this beautiful Lemony Raspberry Zucchini Bread with a Lemony Glaze. It is a delicious example of a great summer time recipe.
…
While we were in Maine last weekend, Price made blueberry pancakes for breakfast one day. Of course they were Maine blueberries. On a whim we gave Autumn some. I say ‘on a whim’ because she is not a breakfast person baby. Her morning bottle is eaten in 2 parts and it’s the smallest bottle of the day. So I didn’t think she would be interested in it.
Well, I was wrong. Really wrong. She gobbled it up. And then we made more and saved them for lunch for her and she ate them up too. (Just to clarify there was no syrup involved!)
We had occasionally given her berries prior to this but this has definitely awakened something in her because since then she eaten a lot of blueberries and had some
So I can see that she is going to L-O-V-E this Mixed Berry Rustic Pie when she is older.
There are 4 different kinds of berries in this pie- blueberries, raspberries, blackberries, and strawberries. It’s loaded up with berry goodness. When Price had his slice (for breakfast- better lighting!) he said it was ‘berry good’. ba-dum-tss!
Because there is not much too it I would really urge you to make homemade crust for it as it adds to much good texture and flavor. Plus, I think it would just look better with its handmade edges vs its factory cut circle-y edge. I am a big fan of store-bought crust, but I think this one needs a handmade one.
As well, I tend to err on the side of caution when it comes to putting in cornstarch to thicken the filling. I think it’s sooo much worse to have a soupy pie than one that is a bit too thick. It affects the bottom of the crust and how you get the slice out of the plate. So if you think you’ve used enough, add some more!
Other than that… this recipe is a piece of cake! 🙂
Makes a 9″ Pie
Ingredients
For the Filling
Process
For the Crust
To make the Pie:
Inspired from Tidy Mom
One of my favorite things to do in the summer is to go to Brimfield Antique Show.
I love wandering around the dusty fields packed full of vendors while I find some great treasures to take home. Last year was a banner year. It was incredible. We rocked it!
…
What are your New Year’s plans? We are planning on enjoying a dinner out and Boston’s First Night Activities. We typically stay in to relax and enjoy some fondue or sushi but are hoping to go if the weather holds up. I’m hoping we can get some tacos at The Rattlesnake or some dim sum in Chinatown. Plus, looking forward to checking out the ice sculptures along Boylston and the fireworks on Boston Harbor.
Discoll’s reached out to me so I could have some fun using their berries to create something to celebrate the holidays. They have the freshest berries that are enjoyable on their own or incorporated into recipes. I knew immediately that I wanted to use their raspberries since they are always so fresh. Plus after we once went raspberry picking I’ve had great appreciation for just how hard it is to pick and transport raspberries as they are just so very delicate. So I started to brainstorm how to use their raspberries in a fun celebration drink to ring the new year, or just drink at any time.
A bellini is a cocktail of Italian heritage that was created by Giuseppe Cipriani, founder of Harry’s Bar in Venice, Italy. The hue reminded him of a piece of artwork from Giovanni Bellini, which is how it got the name Bellini. While a classic bellini uses Persecco and peach puree, I decided that swapping out the peach for raspberry. Then I added some honey to sweeten up the raspberries and the dry Persecco. Refreshing to sip on to ring in the new year or to enjoy the day while making a great homemade brunch.
What are your plans for New Year’s Eve? Staying in or going out?
Makes 6 cocktails
Ingredients
Process
Price and I recently had a party at our place for my birthday. It was centered around a Mexican theme so I’ll be posting a few recipes from that that works well for a fiesta or just a great gathering. Enjoy!
I love sangria so much because it works well year round and with so many different add in’s. You can do citrus, stone fruit, or berries, or an combination in between. I really prefer wine sangria but I have been enjoying red sangria more and more. Most of all I love to serve sangria when people are over. It works well for a crowd since you start with inexpensive wine, add fun fruit to it and it really transforms into a great drink.
This red sangria is packed with fruity flavor. All of the different types of berries add so much sweet, bright flavor. Each of the 4 different types of berries provides a different flavor to the sangria. Then when you add the tequila you get a bit of a kick to it in the end. The seltzer adds a nice bubble to the the whole thing to finish it off.
Serves 12-16 people
Ingredients
Process
A few weeks ago I wrote about the Canning Adventure that Emily and I had. Fruit was smashed, pounds of sugar was used, some lots of wine was consumed, and jam was made. Oh, how can I forget about that small kitchen fire? That alone is why Price tends to run away when the 2 of us are together.
This was a major refresher in math skills. The original recipe called for 1 single fruit in quarts. Well we had to make it difficult by using 2 fruits in various containers. This involved looking for conversion tables online as well as harassing Price and his friend Chris for confirmation that we did it correction. Conclusion… “math is hard”
Prior to canning, I got 2 books that I found really helpful. We used Better Home and Garden’s You Can Can for this first canning adventure. It is a step-by-step book that really breaks down the canning and preserving process using photographs, tables, and clear instrcutions. I REALLY suggest this book for first time canners because it explains the process and the reasoning behind various things. For example, when to use boiling-water canning vs pressure canning. Hint: it has to do with the pH level of the food. This book, and the wine we consumed, made canning really fun.
Not to toot our horns too loudly, but this jam was pretty damn amazing. The texture was even with crushed fruit, while still having some rather large pieces of blackberries. Getting a spoonful with a large blackberry in there to spread over some toast was amazing. The combination of fruit works really well together- raspberries add a bit of a tangy bit that holds itself against the rich blackberry, which the blueberries mellow that flavor out a bit. It is a rather sweet jam so you could cut that with a bit of lemon juice (2 tablespoons added to the fruit prior to processing).
Prep Time: 35 Minutes Process: 5 Minutes Makes: 8/9 Half Pint Jars
1 pint of blueberries 3 6oz packages of raspberries 3 6oz packages of blackberries 7 cups of sugar 1 1.75 packet of pectinWash and clean all fruit.
Combine the blueberries, raspberries, and blackberries. In a LARGE pot, add 1 cup at a time, smash* the fruit together. Continue until all fruit is smashed. Stir in the pectin.
Heat over a High heat, stir constantly, until the mixture is at a rolling boil. Add the sugar all at once. Return to a rolling boil; boil for 1 minute, stir constantly. Remove from heat and skim off foam with a metal spoon.
Immediately ladle jam into hot, sterlized janning cars. Leave 1/4″ inch headspace. Wipe jar rims, place lid on jar and screw on bands (so they are secure but not too tight).
Process jars using the boiling-water method for 5 minutes (start timing when the water returns to a boil). Remove jars and cool on a wire rack, just not directly on your counter.
*A potato masher works well. Or improvise, like we did.
