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Black and Blueberry Freezer Jam Recipe

May 9, 2020

Black and Blueberry Freezer Jam is quick, easy and delicious. It is a great recipe for those new to canning, as it doesn’t require much fussing about. For a quick tutorial on traditional jam, check out my strawberry key lime jam recipe.

I like the simplicity of freezer jam because you still get all the flavor of summer fruit, but it is quicker and easier than sealing everything in a water bath.

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How to Make Blueberry Mini Pies from Scratch

April 21, 2020

Blueberry Mini Pies are the epitome of summer. Ripe, juicy blueberries fill delicious buttery dough for the perfect hand-held pie. Mini blueberry pies are perfect for lunch bags, afternoon treats, beach day picnics, and they are small enough for little hands. Mini blueberry pies or mini cherry pies are also great for all of the red, white and blue holidays.

One of my favorite things about these pies is that they are hand held. No need for utensils, plates or clean-up, which in my opinion is one of the best things about these hand pies.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

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Blueberry Eton Mess

May 13, 2013

Let me say that I think we should appreciate our Mom’s on more than just one day a year… It is an incredibly important job that is sometimes thankless. Through terrible two’s and rebellious teenage years, through laughter and tears, joy and fear… you are there for it all.

So, to every Mom out there: Happy Mother’s Day today and everyday for all that you do!

Now that I’ve earned my birthday and Christmas presents for next year, let’s get to it.

This weekend is Mother’s Day and the Internet, food magazines, morning shows, cooking shows, even the evening news is filling the space between our ears with recipes to make for Mom…

Most of them even look really good! But here’s the problem: MOM isn’t the one making them! (I hope)!

More than a few of the recipes featured have ingredient lists long enough to make even the average home cook sweat under the collar, much less someone who rarely ventures into that mystical space from where food magically appears.

Some of you out there are lucky enough to live with people who actually know: A. where the kitchen is located in your home and 2) how to find things in this mysterious room. Then, there are those of you who live with people that open the fridge door, stand there staring at it’s insides and then ask you “what is there to eat?”.

Well, even THOSE people can handle this recipe.

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Pavlova with Fresh Raspberry Coulis

January 2, 2012

It is that time of year again when we all resolve to do better, eat better & live better. Life is about balance and although we may be a bit more stringent about our eating habits, every now and then one needs dessert.

Giving in to something a little less detrimental can keep us from going through a midnight fridge raid, faces smeared with chocolate sauce as if it were war paint… and in that crazed state it would be a war in which we had clearly been defeated.

We are all familiar with the pangs of deprivation and quite honestly, I’m not a fan. In lieu of depriving myself from culinary pleasures, I’ll temper them with a better choice.

Pavlovas are the lighter side of sweet. They are a meringue, made from egg whites and a bit of sugar. Granted, there is a billowy layer of whipped cream (and fruit!) piled on top, but if you are being extra good, you can omit the whipped cream… although that will change the dessert entirely.

While pavlovas are not cloyingly sweet, they pair well with fruit that is slightly tart. If you happen to live in a region where fresh passion fruit is available, that is a delicious option. I like pairing this with raspberries as well because they are not overly sweet and their crimson hue looks strikingly beautiful against the stark white of the cream.

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Tiers of Joy

November 17, 2011

It’s been awhile since I’ve had dessert and with the holidays right around the corner, that streak will be coming to a screeching halt.
Making a dessert like this is generally not too time-consuming which is a game-changer during the holidays when we are all pressed for time and running on empty.

This particular trifle comes together fairly quickly since there is no cooking to speak of, just a bit of manual labor and even that is minimal.
Trifles are a bit like window shopping… because they are usually served in a clear vessel, you can take a look at what you are getting before you decide to plunge in.

They are lovely with all of their layers and I like doing these individually so everyone gets a beautiful dessert all to themselves. (and the fact that I don’t own a proper trifle dish has something to do with that decision as well…)

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Frozen Blue Raspberry Berry Slushy

July 23, 2011

This berry slushy is made from 4 ingredients and comes together in about 5 minutes.

With a majority of the country suffering from a blistering heat wave, the thought of turning on the stove is honestly nauseating. I’m sure I’m not alone in this, but when it is this hot I can barely stand the thought of eating anything warm so I decided to raid the freezer to see what I could make that did not involve cooking.

Luckily for me, I had stored a few pints of summer berries at their peak and I had some left-over simple syrup from the Summer Sangria so I was in business.

When I was younger, a slurpie was one of my favorite summer treats. However, knowing what I know now I realize that perhaps all that sugar isn’t the best thing for me so I’ve started making my own version of a “slurpie”. (I still get a frozen coke when I’m visiting home, it’s just a food memory that I can’t go without, but more on that another time)

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