This recipe is a great staple to have on hand when you want to impress guests with pastries. Feel free to substitute another berry or flavor the cream cheese mixture with citrus zest or a different extract. My next round will be raspberries with a lemony cream cheese. Get started on your own pocket pies by reading more.
I love this dish because it's fun to make and fun to eat, for kids and adults alike. Who can resist bite-sized blocks of breakfasty goodness, lovingly browned to perfection on all six sides? The answer is nobody, especially when it's laced together with wholesome blueberries, raspberries, and bananas, topped with a sprinkle of sugar, and drizzled with the incredible berry compote. For a fun weekend provision to make with the whole fam, read on.
This blueberry compote has become a fast favorite. It takes less than 15 minutes to make, and livens up everything from pancakes and waffles to ice cream. I used it in an original vodka cocktail and even stirred some in to basic bread pudding! Or, like I did with caramel sauce, bottle it in a pretty container and give it away as an edible gift. For the recipe, read on.
The hot months are finally here, so it's the perfect time to pull out those popsicle molds and get to work freezing a refreshing Summer treat. This three-layered popsicle recipe combines watermelon, lemon, and blueberry ices to create a pop that is both sweet and tart.
Although the recipe says to strain the pureed fruit mixtures, I wanted a little texture and left them unstrained. The layering process definitely takes time, but the final product is well worth it. To cool off this July, keep reading for the recipe.
In a modern dessert world full of Earl Grey panna cottas and lemon verbena granités, a berry-and-grape gelée makes a bold pronouncement with its simplicity. The finished chilled dessert was certainly greater than the sum of its parts — smooth, cool, and just sweet enough. To make it, read on.
To kick things off, we have a quintessential Fourth of July dessert: flag cake. Since there's no set recipe for the interior of flag cake, I modeled mine off of a recipe I found in Every Day With Rachael Ray. It's a dense vanilla-blueberry cake with lemon cream cheese filling and whipped marshmallowy frosting. The resulting dessert is absolutely amazing.
Make it the night before you serve it, because the cake tastes even better the next day. Decorate the top before serving to look like a flag with blueberries and raspberries. Don't worry if the flag design ends up being a little crooked like mine was, it's OK for the cake to look homemade. It's the flavor that matters, and this cake is fruity, creamy, and just plain wonderful! Here's how I made it.