I’m not going to lie. I’m a bit of a margarita wimp. I prefer my margaritas as fruity as possible. I do have a Grilled Margarita recipe, but my other margarita recipes have pomegranates and blood oranges in them. Yum.
Anywho, I came across this recipe for Blackberry Orange Margaritas in Cooking Light and knew I’d like this one! The original recipe adds spicy serrano tequila, but I decided to keep this one spice-free.
Ingredients:
6 ounces tequila
12 ounces fresh blackberries
1 cup fresh orange juice
1/2 cup fresh lime juice
2 tablespoons agave nectar
Add the blackberries, 1 cup orange juice. 1/2 cup lime juice, and 2 tablespoons agave to a blender and process until smooth.
Strain through a sieve, discarding the solids. Use a spoon to press down on the sieve to strain the liquid.
Stir in the tequila. Divided mixture among 4 ice-filled glasses and serve.
Tangy, slightly sweet, and super refreshing. Exactly what I want in a cocktail!
I love the color of this too. The photos don’t really do it justice. Definitely a statement drink that would be perfect for the next time you’re entertaining. You can also make this ahead of time and pour when ready to serve.
Note: I was sent some coupons for Eagle Brand Sweetened Condensed Milk in order to make this Blackberry Peaches and Cream Cake. Opinions are mine alone.
Last weekend, I had friends over for dinner. Planning what to eat dinner was pretty easy, until I realized I hadn’t thought of a dessert!
Luckily, I had picked up some Eagle Brand Sweetened Condensed Milk the last time I was at the supermarket and had the remaining ingredients on hand as well so that I could make this Blackberry Peaches and Cream Cake.
Not only is this Blackberry Peaches and Cream Cake super tasty, it can be made with pantry items without needing to make another trip to the supermarket. So it’s the perfect “just in case” recipe to make when needed!
It’s been a little while since I shared a cocktail recipe! I’ve been meaning to make this Blackberry Gin Fizz cocktail since I saw a version of it in the June issue of Cooking Light.
A “fizz” is a cocktail that includes an acidic juice (lemon or lime usually) and carbonated water. Fizzes typically also use egg whites in the recipe to add some extra froth on top.
I absolutely love gin fizzes, they are a perfect warm-weather drink. I used the Cooking Light recipe for a Blackberry Gin Fizz as a starting point, but adapted it slightly.
My husband absolutely loves peaches, specifically peach desserts. However, peeling and slicing a bunch of peaches is kind of a pain. So, hooray for frozen cut peaches! Also hooray for slow cookerdessert recipes, like this Blackberry Peach Slow Cooker Crumble!
This recipe, adapted from a Cooking Light recipe, is really simple. Just mix together a few ingredients, add to your slow cooker, and wait.
Three hours later, your house will smell fantastic, and you’ll have enough Blackberry Peach Crumble to feed a crowd! Just top with ice cream and dig in!
Note: I was sent a Glass 9″ Pie Plate, a Steel Pie Server, a Double Pastry Wheel, and a 1″ Pastry Brush from OXO. All opinions are alone.
This time of year get’s crazy busy doesn’t it? I feel like December always flies by! Before you know it, the holidays are here. And prepping for them can be tough; it’s difficult to figure out what can be made ahead of time without sacrificing quality.
This Very Berry pie recipe is here to save the day! It can be prepared ahead of time and frozen.
I call this a Very Berry Pie, because it has 5 (!) different types of berries in it: Blueberries, Raspberries, Blackberries, Strawberries and Cranberries. It uses frozen berries to make prepping even easier.
When ready to bake, thaw in your fridge overnight and then bake. Simple right?
Making it even more simple is the use of an OXO Glass 9″ Pie Plate. All OXO Glass Bakeware is made of thermal shock resistant borosilicate glass, so you don’t need to bring it to room temperature before adding it to your oven! (The other glass baking dishes are perfect for pre-made sides for your holiday dinners as well!)
Source: OXO.com
OXO has many other tools that help make preparing for the holidays even easier. You’ll see quite a few of them pop up throughout this post.
Ingredients:
For the pie crust:
1 1/3 cups cold butter
4 1/4 cups all-purpose flour, divided
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 teaspoons salt
1/2 to 3/4 cup ice-cold water
Note: You can also buy pre-made pie crusts. I won’t tell.
For the pie filling:
2 (16 oz) bags frozen mixed berries (mine had blueberries, raspberries, blackberries and strawberries)
1 (16 oz) bag frozen cranberries
1 1/2 cup sugar, plus more for sprinkling on top of the pie
Today (July 22nd), Ball brand is hosting it’s sixth annual Can-It-Forward Day. (You may recall my last post on Can-It-Forward Day, where I canned on my own for the very first time to make salsa.) Can-It-Forward day is a day to celebrate the joys of fresh preserving, and encourage both new and veteran canners to preserve more. This year, the day will be streamed online via Facebook Live from 10:00 am 3:30 pm EST. Throughout the day, the Ball brand and expert ambassadors will be demoing a variety of canning recipes. In the true spirit of “canning it forward,” for every engagement received on the videos, whether it be a comment, like or share, the brand donate $1 to a local charity, so be sure to check it out!
You can also ask Jarden Home Brands canning experts any preserving or home canning questions via Twitter with the hashtag #canitforward from 10AM – 5PM ET on July 22nd. Share your own #canitforward creations with the brand on Pinterest and Instagram as well!
Ball brand has also launched the Freshly Preserved Ideas Tumblr page, a “digital pledge page” a place for consumers to take the pledge to Can-It-Forward this year. Check it out and pledge!
I really loved the new canning book from Ball; along with canning and preserving recipes, there are many recipes that incorporate the canned/preserved items.
source: freshpreserving.com/
I wanted to show off how great both types of recipes found in the book are, so I made a blackberry syrup to can, and used it in a watermelon blackberry granita.
The blue wide mouth pint jars are SO PRETTY. I have been using a set of the regular mouth blue pint jars as my drinking glasses for years so I was excited to use the wide mouth for their actual intended use!
source: freshpreserving.com/
I will get to the canning and recipes shortly, BUT Ball brand was also kind enough to provide a second set of the products I received as a giveaway to my readers! Details on how to enter will be at the end of the post!
Ingredients:
For Blackberry Syrup:
3 lbs blackberries
2 cups water
2 3/4 cups sugar
1/4 cup honey
2 tbsp bottled lemon juice
For Watermelon-Blackberry Granita:
8 cups seeded watermelon cubes
1/2 cup Blackberry Syrup
2 tbsp fresh lime juice
Gear:
stainless steel or enameled Dutch oven
wire-mesh strainer
3 pint jars, lids, and bands
large pot for canning + a rack to keep the jars off the bottom of the pot
cheesecloth
13×9 inch baking dish
So, since my last post, I’ve upgraded my canning situation to the Ball Fresh Preserving Kit. However, for beginners, you really can’t beat the value of the Beginners Kit that I used last year to make the salsa. On to the recipes!
Over the past year, quite a few of my good friends have gotten engaged. Four of us are getting married this summer (!), so we have plenty to celebrate and discuss when we meet up.
We all love a good cocktail to make our time together festive and have made a few fun ones in the past. This time around, I decided to make us a gin-based drink that just screams spring.
Gimlets are traditionally made with gin (or vodka) and lime juice, but I wanted to create a new, fun cocktail with a few choice ingredients. This Sparkling Blackberry Gimlet is made with Blackberry Ginger Ale. To further enhance the blackberry flavor, I made a quick blackberry-mint simple syrup to go with it. You can substitute in traditional simple syrup if you’d prefer.
The Republic of Tea is one of my favorite tea companies, their tea is so good! (One of my go-to’s is their Earl Greyer Tea) I also really like their packaging; the tins make it easy to transport and keep the tea bags more fresh than they would be in a box.
What makes this tea particularly noteworthy is that the caffeine content of this tea is enhanced with green tea extract and pure caffeine isolated from premium tea leaves, so it’s a great morning pick-me-up. This tea also has a natural coconut flavor and a touch of licorice flavor, making for quite the tasty tea! It’s really yummy with a splash of milk. To really enhance the coconut flavor, add a little turbinado sugar to your tea too. (You can now understand why my boyfriend stole this tea from me!) The HiCAF Toasted Coconut Black Tea is also gluten free, carb free, with no added sugars.
I love using tea and coffee in recipes and the flavors of this tea just begged to be used in a dessert! The inspiration for this recipe was a Sunset recipe for a Blackberry-Black Tea Sorbet. Because there is already a flavor of coconut in the tea, I wanted to further enhance that by turning this recipe for a sorbet into a vegan ice cream using coconut milk.
Making ice cream is really easy but it takes quite a bit of preparation. First, you need an ice cream maker. (Luckily my mom had one!) The bowl of the ice cream maker has to be frozen for at least 24 hours before it’s ready to use. For this particular recipe, the tea bags need to be steeped in the coconut milk, cooled, and refrigerated before making the ice cream. Plus the whole ice cream mixture needs a few hours in the fridge to get cold. Whew!
So, if you’re making this, be sure to prepare ahead!
I was feeling a little fancy this week so I decided to challenge myself with a protein I rarely use: duck! I’ve actually only worked with duck twice (Duck Breasts with Cider Farro Risotto and Grilled Duck with Warm Mushroom Salad and Truffle Vinaigrette), but I tend to order it at restaurants quite a bit. I am also on a berry kick at the moment (if you missed it, go check out the Blueberry Coffeecake I posted recently!) so I was really excited to try this Cooking Light recipe for Duck Breasts with Blackberry-Port Sauce. I served mine with some sauteed green beans but Cooking Light also suggests serving the duck over a bed of lettuce. Ingredients:
I was at a restaurant on Long Island that had a drink they called a “lushee” which was basically a frozen sangria. And I haven’t been able to stop thinking about it. Pure brilliance. I told a friend about this and we knew we had to make our own, what could possibly be more refreshing on a hot summer day? I was recently sent a cookbook that actually one-upped the concept of the lushee: a White Wine Sangria Popsicle.
The book, Poptails, by Erin Nichols of Erin Cooks, is filled with sixty pops inspired by your favorite alcoholic beverages. Recipes range from classics like a gin and tonic to fancy favorites like a cosmopolitan.There are even some awesome dessert pops like cherry cheesecake and banana split.
I was in love with this book before I even received it. What an amazing idea! Who wouldn’t want their favorite drink in iced pop form? The recipes had me imagining all of the lovely get-togethers I could have: a brunch with iced coffee and bloody Mary pops, a pool party with strawberry basil martini pops, or Christmas in July with spiked eggnog, mulled wine, and Christmas cheer pops. Sigh.
Anyways, I kept thinking back to those lushes and knew I had to try the white wine sangria pops.
I tweaked the recipe within the book a bit. For the original recipe, pick up a copy of this fun book!
Ingredients:
1 bottle white wine (I used Sauvignon Blanc)
1 liter flattened seltzer water
1/4-1/3 cup cranberry juice (I used cranberry hibiscus)
1 tablespoon simple syrup, or to taste
1 pint raspberries
1 pint blackberries
1 pint blueberries
Note: You’ll need ice pop molds and Popsicle sticks to make these.
I wanted to start this post with the definition of seltzer, club soda, tonic water, and sparkling water. Because I always manage to mess these drinks up. And no wonder: club soda, seltzer and sparkling water are all water infused with carbonation. These can all be interchanged. Tonic water is something a bit different, it is still a carbonated water, but quinine is dissolved into the water as well. It’s quite a bit more bitter so be sure to use club soda/seltzer/sparkling water in this recipe. Or for a bit more sweetness, a lemon-lime soda would work.
Make sure to allow your seltzer water to flatten. Don’t forget this step! Unflattened carbonated beverages will explode when frozen. And that sounds like an awful waste of white wine sangria if you ask me. The book suggests opening your seltzer 8 hours prior and popping it into your fridge in a place it won’t spill.
Combine the wine, flattened seltzer water, cranberry juice, and simple syrup. I used lemon simple syrup to give a touch more flavor. Feel free to add some lemon zest to add a little extra.Add whatever mixture of berries you’d like to the pop molds. I went for one raspberry, one blackberry, and a few blueberries per pop.Fill each mold ¾ of the way full with the mixture; you need to leave a small amount at the top to allow the liquid to expand.
Note: you’ll have some extra sangria that won’t fit in the pop molds. This is so you can enjoy your creation before waiting 24 hours 🙂
Add popsicle sticks, cover, and freeze for approximately 24 hours.
To remove from the molds, fill a bowl larger than your pop molds with warm (not hot) water. Add the mold to the bowl for 15 seconds then gently pull on the top of the ice pop stock. If the pop does not release, add the mold back to the water for another 15 seconds, repeat this process until the pops come out of the molds.
These pops were refreshing and a little bit tangy. I wanted a bit more sweetness though, I might add more simple syrup next time I make them. I also would add a bit more cranberry juice so that the pops turn a very light pink color, which would probably look really nice.
What’s nice about this recipe is how adaptable it is. You can add or subtract whatever fruit makes you happy. You could use a sweeter wine, or even a (flattened) champagne. My friend made this recipe using white grape juice instead of cranberry.
There are plenty of other creative pop recipes within the pages of this book. I love the element of fun that the popsicles add and can’t wait to try more of these yummy recipes!
1/4-1/3 cup cranberry juice (I used cranberry hibiscus)
1 tablespoon simple syrup, or to taste
1 pint raspberries
1 pint blackberries
1 pint blueberries
Instructions
Make sure to allow your seltzer water to flatten. Don’t forget this step! Unflattened carbonated beverages will explode when frozen. And that sounds like an awful waste of white wine sangria if you ask me. The book suggests opening your seltzer 8 hours prior and popping it into your fridge in a place it won’t spill.
Combine the wine, flattened seltzer water, cranberry juice, and simple syrup. I used lemon simple syrup to give a touch more flavor. Feel free to add some lemon zest to add a little extra. Add whatever mixture of berries you’d like to the pop molds. I went for one raspberry, one blackberry, and a few blueberries per pop. Fill each mold ¾ of the way full with the mixture; you need to leave a small amount at the top to allow the liquid to expand.
Note: you’ll have some extra sangria that won’t fit in the pop molds.
Add popsicle sticks, cover, and freeze for approximately 24 hours.
To remove from the molds, fill a bowl larger than your pop molds with warm (not hot) water. Add the mold to the bowl for 15 seconds then gently pull on the top of the ice pop stock. If the pop does not release, add the mold back to the water for another 15 seconds, repeat this process until the pops come out of the molds.
Berries and Cream in Vanilla Dessert Cups is the perfect quick dessert for guests, or just to fulfill a sweet tooth in a pinch. I found the vanilla dessert cups in Whole Foods and immediately knew I was going to fill them with fresh berries and homemade whipped cream. This recipe for Berries and Cream in Vanilla Dessert Cups is easily adaptable to account for what is on sale or what looks freshest, any berry or fruit will do.
Recipes can tell you a lot about the time period in which they were written. I have always been interested in how recipes change over time to meet tastes, availability and personal income. A few months ago, I went to an event at the Historical Society of Philadelphia about a Civil War era cookbook they found within their documents. The cookbook, written by Ellen Emlenwas written around 1865 and is really well organized, especially for the time. Mrs. Emlen, a Philadelphia housewife, put a lot of time into the cookbook, organizing it into thirteen categories including over 200 recipes.
Some of the fun facts that I learned:
If you think Americans have a sugar problem now, you should see some of the amounts of sugar that used to go into recipes! Most recipes would have to be altered to include less sugar to make palatable to us today.
Despite their not so wallet-friendly prices now, oysters used to be “poor man’s food” in nineteenth century Philadelphia. The Delaware River used to be teeming with them! Because of that, there are some ridiculous-sounding recipes for things like “how to pickle 1,000 oysters”
It’s quite amazing how some things haven’t really changed. There is a recipe for eggnog in the book that is comparable to today’s recipe.
The affluent families of Philadelphia (Mrs. Emlen included) really had a thing for saffron. So many dishes include it in the ingredients!
The event was really interesting and we all were given a copy to take home with us! (Expect some posts including adaptations of her recipes in the future).I also picked up another book while I was there, 35 Recipes from “The Larder Invaded”, which also included historical recipes from local Philadelphians. I used a recipe from that book for this Blackberry Pudding, with a few slight changes.
I’m sure some of you just looked at that photo and thought to yourself “that is NOT pudding.” It’s actually an English pudding. Although in the U.S., pudding is usually a milk-based custard type dessert, pudding in the United Kingdom can be used for any sweet dish after dinner (think: Christmas pudding or “figgy pudding”).So, this recipe is actually more of a bread or cake.
Ingredients:
1 pint almond milk, plus more for glaze
3 1/2 cups flour plus more for dredging the blackberries
1/2 teaspoon salt
3 eggs
1 tablespoon melted butter or margarine to make dairy free
2 heaping teaspoons baking powder
1 pint blackberries
powdered sugar
To make this recipe a bit more my own, and bring it into the 21st century, I decided to try this with Vanilla Almond Milk. I thought it might add a nice extra flavor to the whole dessert. Feel free to use normal milk.
Beat the eggs together until light.
Add the almond milk and flour and mix to combine. Add the melted butter, salt and baking powder and mix to combine.
Wash the blackberries and dredge in flour.
Add the blackberries to the pudding and mix to combine.
The original recipe wanted me to put the batter into a pudding tin (I have no idea what a pudding tin is) and then place that in a pot with some boiling water and cook it this way, replenishing the water when needed, for 3 hours. Yep. Not happening.
Instead, I preheated my oven to 350, added the batter to some Pyrex bowls (I used one medium and one small to use all the dough) and baked them for 40-50 minutes.
Because I have a ridiculous sweet tooth, I decided to add a little bit of a glaze to the top of the dessert. Combine 2 parts powdered sugar to 1 part milk. (I made 1 tablespoon powdered sugar to 1.5 teaspoons almond milk).
So how was it? Delicious of course! Look at that beauty!
I was a bit afraid of how this would turn out because I messed with the method of preparation. But it looks fine to me! I enjoyed the glaze on top to give it an extra pop of sugary goodness. The blackberries were nice and tart, so it was a good contrast. I was really happy with the almond milk in it as well!
Best thing about this recipe is that it can easily be adapted to include any kind of berry you choose. It’s a wonderful base recipe to let your creativity run wild.
I actually had a really hard time taking these photos; I kept trying to eat the pudding!
3 1/2cupsflourplus more for dredging the blackberries
1/2teaspoonsalt
3eggs
1tablespoonmelted butter or margarine to make dairy free
2heaping teaspoons baking powder
1pintblackberries
powdered sugar
Instructions
Beat the eggs together until light.
Add the almond milk and flour and mix to combine.
Add the melted butter, salt and baking powder and mix to combine.
Wash the blackberries and dredge in flour.
Add the blackberries to the pudding and mix to combine.
The original recipe wanted me to put the batter into a pudding tin (I have no idea what a pudding tin is) and then place that in a pot with some boiling water and cook it this way, replenishing the water when needed, for 3 hours.
Instead, I preheated my oven to 350, added the batter to some Pyrex bowls (I used one medium and one small to use all the dough) and baked them for 40-50 minutes.
Let cool.
To make the glaze, combine 2 parts powdered sugar to 1 part milk and drizzle over the pudding while it cools.
I have a serious sweet tooth. To such an extreme, that I cannot have ice cream in my house or I will eat it in one sitting. It doesn’t matter if I buy a pint or a gallon. Sigh. It’s quite an issue I have. So I tend to try to avoid making dessert all together if I’m cooking, but this recipe seemed too good to pass up. Once again, this came from Cooking Light’sQuick & Healthy Menu Maker App to go with the Mango Shrimp Kebabs and the Grilled Corn with Chipotle Lime Butter. I adapted the recipe to work with a bag of mixed frozen berries I had in my freezer.
Ingredients:
1 cup frozen blueberry, blackberry and raspberry mix
Combine the frozen berry mixture, water, sugar, zest and lemon in a small pan.
Bring to a boil and reduce the heat to medium low. Let simmer for 10 minutes.
Stir in butter.
Meanwhile, divide the Greek yogurt among 4 bowls.
Spoon the berry sauce over the yogurt and serve. Top with fresh berries if you have any on hand.
What a perfect way to indulge in a dessert without completely ruining your healthy dinner. The berry sauce is just sweet enough to cut through the Greek yogurt, but not overly so.
As good as it was for dessert, I still had some left over, so I had it the next morning for breakfast. It was just as tasty cold, which is great news because you can make the berry sauce ahead of time. I do suggest adding some fresh berries on top, just so there is some texture to the dessert.
There was a restaurant near my college that served Sauteed Salmon with a Blackberry Butter Sauce and Red Bliss Potatoes. I loved this dish so much, I’m pretty sure I went once a week to eat it while they offered this dinner.
I had a bunch of raspberries and blackberries left over from the Berry Sangria and Berries with Lemon Mint Syrup, so I thought I’d attempt to recreate the recipe, adapting it into this Sauteed Salmon with Berry Butter Sauce and Roasted Potatoes.
Ingredients for Salmon
2 eight ounce salmon fillets, with the skin still on
I have a bunch of fruit left over from my Berries with Lemon Mint Syrup. It’s a lovely warm weekend in Philadelphia which immediately made me think of sangria. What a perfect way to use more of these berries!
Ingredients:
A bowl full of mixed berries (strawberries, hulled, blackberries, raspberries, blueberries, cherries)
1 1/2 cups of triple sec
1 1/2 cups cranberry juice (I used cran-raspberry juice)
