Posts Tagged ‘blackberries’

Guest Post: Mixed Berry Slab Pie by Blahnik Baker

My guest poster today is Zainab of Blahnik Baker. Although she has never baked a cake before February or 2012, her creations will make you think otherwise. I’ve been baking for years and my layer cakes never come out as pretty as hers do. Just look at her colossal six-layer cake, and her rose frosted cake. By the way she rocks the cupcakes and makes perfect macarons too. Is there any baking challenge she cannot conquer? She definitely has had far more baking successes than failures (if any), and today she is sharing a yummy slab pie! I’ve never made one but from the looks of it I am missing out.

One year ago: Roasted Cherry Brownie Cheesecake


Hello guys!!! I am Zainab from Blahnik Baker and I am very happy to be guest posting for Erin today. While she is busy finishing up her PhD and all that stressful writing, we don’t want her stressing about her blog too. So I am here to share an easy recipe with you!

mixed berry pie

Like Erin, I am PhD student starting my 5th year and I’m about a year and a half from where she is today. I understand her troubles just so well. Unlike her, I am new to baking and food blogging. To counteract all that science in my brain, I started baking and decorating cakes as a creative outlet about a year ago and I chronicle my modest self-taught kitchen adventures on my blog.

As a newbie baker, one of the things outside of my comfort zone has always pie. Who doesn’t love a good slice of pie?? I know I do, especially summer pies! But bad luck and terrible dough escapades kept me from attempting homemade pies in the past. So it’s been my goal this summer to make delicious homemade pies. This mixed berry slab pie is exactly that!

triple berry pie

This slab pie is easy to make and perfect for the upcoming Labor Day weekend.  A cream cheese dough is filled with the best of summer’s berries.  I used a mix of raspberries, blackberries and strawberries. But of course feel free to make your own mix. Either way, this pie is a glorious combination of flaky buttery crust and juicy filling of berries. It’s a win-win my friends!

Berry pie Read the rest of this entry »

Berry Frozen Yogurt Bars #IceCreamWeek

Welcome to #IceCreamWeek! Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina have teamed up with more than 20 of their blog friends to bring you a week full of ice cream treats, including a special ice cream giveaway! Prepare to have your taste buds tempted with some of the best ice cream treats around! Make sure you enter the giveaway for a Cuisinart Ice Cream Maker and two fabulous ice cream cookbooks so that you can join in on the ice cream fun!

Ice cream week is in full swing! In order to combat all the extra ice cream in my presence I have been drinking a lot more green monster smoothies for breakfast. Unfortunately the other morning I managed to knock my smoothie off the counter and it didn’t just spill onto the floor, it exploded and splattered all over my kitchen and into my dining room. Who knew smoothie cold fly so far? As a result I not only lost my breakfast but also had to fully clean my kitchen floor and surrounding walls/areas. I am still finding little flecks of green in places though.

But I digress. I thought I’d take a little break and share a slightly healthier ice cream treat for today’s post since I resorted to a less-healthy breakfast option after the smoothie incident (hello peanut butter poptarts). These bars are a fruity version of a traditional ice cream sandwich, but instead the cookie is a chocolate graham cracker and the filling is a berry frozen yogurt. It’s like chocolate covered fruit! Kinda…

Berry Frozen Yogurt Bars

If you’d like to check out today’s #IceCreamWeek recipes, drool over the blogs below:

Join us on Saturday August 17th at 2 p.m. (Eastern Standard Time) for our pinchatlive event to celebrate Jen’s Birthday and give away tons of amazing bonus prizes. We’ve got some tricks up our sleeves so you won’t want to miss this even. You can follow along on Pinterest Board #IceCreamWeek or look up our YouTube event by scoping out Kim’s G+ page for the event details. An announcement will go up on her G+ page earlySaturday morning with all the details for this fun event. So set your alarms for 2 p.m. to join the fun!

One year ago: Pineapple Muffins with Coconut Streusel

Two yeas ago: Gnocchi with Goat Cheese, Grape Tomatoes and Basil
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Breakfast Crème Brulee

It amazes and delights me that Memphis has not had more than a handful of 100+ degree, crazy humid days of summer. It’s July and should’ve been over 100 solid for weeks now but like I said you will not hear a single complaint from me about the lack of sticky heat. It is definitely summer outside just a more bearable, fun temperature where getting out of the pool and lying in the sun really does dry you off instead of turning into sweat. And rain actually cool the temperature a little instead of turning into steam and feeling like walking into a sauna fully clothed.

To go with the unusual yet pleasant weather, how about an unusual treat for breakfast – crème brulee made with Greek yogurt! Who says it has top be made with heavy cream and egg yolks? The name means burnt cream and after all Greek yogurt is creamy and there’s burnt sugar on top. Sounds like crème brulee to me. Heck, you could even eat this for dessert if you want a healthier version for your post-dinner sweet tooth. Or your post-every-single-meal sweet tooth if you are like me.

Breakfast Creme Brulee

Two years ago: Mixed Fruit Crumble

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Vanilla Bean-Nutmeg Shake with Blackberry Swirl

What goes with burgers almost as well as fries? Milkshakes! And one of my favorite milkshakes happens to be blackberry so it was an easy decision to make this milkshake to go along with the burger I shared the other day. I decided to make this milkshake lighter by using reduced fat milk and ice cream and I think it came out great. The swirly action was pretty, but next time I would blend the blackberries straight into the milkshake because I ended up using a spoon to eat as the berries kept clogging my straw! Delicious, but required more effort than a milkshake should require. Or maybe I just need to invest in wider straws.

One quick rant: Do you know what happens when you photograph a milkshake outside in 90+ temperatures? It melts and turns into flavored milk. Alas, another one of the perils of food blogging.

Vanilla Bean-Nutmeg Milkshake with Blackberry Swirl

Two years ago: Nutella Waffles with Raspberry Syrup
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Blackberry Swirl Meyer Lemon Curd Ice Cream

Don’t you worry, I haven’t let my Meyer lemon obsession die out just yet! Today it comes in ice cream form, because the 70 degree weather I’ve been having allows for it. And because while talking to Tracey about the gloriousness of Meyer lemon curd, she lead me to a ice cream recipe in which it is incorporated. Obviously it was just begging to be made and eaten and while I was at it, decided to add some blackberries. Fruit on top of fruit = extra good-for-you!

But in other news, I was sent a video of my 10 month old nephew saying touchdown the other day. He even lifted up his arms to signal it was good! And then I turned into a puddle on the floor. Once I pulled myself together, I looked through new photos and was put into a trance by the adorableness of him wearing argyle leg warmers, and then again seeing him and my brother in matching outfits all the way down to their black chucks. Two more months. Cannot. Freaking. Wait.

Which reminds me, I need to figure out what cake I’m going to make for Luke’s first birthday! Let me know if you have any good cake recipes that do not use sugar (not even the artificial kind), but instead use applesauce, etc. to naturally sweeten.

Blackberry Swirl Meyer Lemon Curd Ice Cream
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Blueberry-Blackberry Muffins

For The Secret Recipe Club this month I had Fantastical Sharing of Recipes. In addition to many great recipes, there are also three”non-recipe” posts a week: “Sunday Social” a sharing of bookmarked recipes, “Oh, How Pinteresting Wednesday” is recipes found on Pinterest, and “Tasty Thursday” is a weekly link party – feel free to add a recipe.

But back to the recipes. After being very intrigued by the chocolate chip ice cream muffins (which only require three ingredients!), I decided on the sour cream blueberry-blackberry muffins. But instead of sour cream I used my favorite substitution – Greek yogurt.

I have never made muffins with Bisquick before but I was very impressed by how fluffy and soft they turned out. I am sure the berries and yogurt helped out in those areas. And the coarse sugar on top was a nice touch. I wonder hat other kinds of muffins concoctions I could also make using Bisquick?

I would also love to try the blueberry cheesecake milkshake recipe.

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Baked Oatmeal with Blackberries and Bananas

The OXO Salad Dressing Shaker Giveaway has come to an end, are you the winner? Check out the original post, or your e-mail to see if it’s your lucky day!

Overnight oatmeal folks. It’s when you mix all the ingredients together, but instead of popping in the oven or on the stove top, you cover it up and let it sleep in the refrigerator overnight. Just like you – except you will be in a cozy warm bed. After you wake up and pre-heat the oven, place it in to bake and proceed with your usual getting-ready-in-the-am-routine. Thirty minutes later you will be enjoying a nice warm bowl of goodness!

For some strange reason, blueberries were absent from Kroger when I went grocery shopping for this recipe so I snatched up the blackberries instead. I obviously don’t know what it would’ve been like with blueberries, but I do know that with blackberries this was outstanding (notice the modesty). Even the leftovers were awesome! I just added a little extra milk after reheating and it was like new again.

One year ago: Chocolate Chip Cookie Dough Cupcakes
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Corned Beef with Blackberry Mustard Glaze

Last year I made a marmalade glaze for the corned beef and it rocked my world to the point where when planning the menu for this year’s St. Patrick’s Day feast I didn’t want to try a different version. Especially when contemplating a blackberry glaze. Berries on beef? But I took a chance and was glad I did!

Although I do have to admit that the marmalade glaze still is #1 for my corned beef, the blackberry glaze was still very delicious. Who knew I could like berries with my meat? This corned beef was served with carrots, roasted cabbage (recipe shared tomorrow) and herbed potatoes.

Maggie also brought over Guinness bread complete with glorious honey butter, and Sarah made a reuben dip for the appetizer while waited for the rest of the food to be ready. I nearly spoiled my appetite with that dip – amazing!

A quick mom update – she is still enjoying her cake pops (that woman has serious restraint which I did not inherit) and recovering from surgery. Says she still feels weak and bumps into things while walking but her headache pain has lessened. Hopefully things will look good at her next check-up!


Serves 5-6



1 (4-5 lb.) corned beef

1 onion, peeled and quartered

8 whole cloves

4 cloves garlic, minced

3 sprigs fresh thyme

3 bay leaves

1 Tbsp whole black peppercorns

6 carrots, peeled, and chopped into 4-inch pieces


1/2 cup blackberry preserves, or favorite flavor of preserves

2 Tbsp Dijon mustard

2 Tbsp brown sugar, packed

1 Tbsp soy sauce

1/2 tsp freshly-ground black pepper


  1. Use a sharp knife to carefully trim off the excess fat on the corned beef.
  2. Place the onion and carrots in a 5-qt. slow cooker. Add cloves, garlic, thyme, bay leaves and peppercorns. Place corned beef on top and add water to cover.
  3. Cover and cook on low for 8-9 hours or until meat and vegetables are tender.
  4. In a small saucepan, whisk the glaze ingredients together until combined, and bring to a boil over medium-high heat.  Continue to boil  until the mixture has slightly reduced and thickened, about 7-10 minutes.
  5. Remove the beef and carrots, and set the carrots aside.  Place the beef on an aluminum-foil covered baking sheet.  Brush with glaze, then place under the broiler for 5-7 minutes, until the glaze begins to caramelize.
  6. Remove from oven, and let the corned beef sit for at least 10-15 minutes before carving.  Brush with additional glaze if desired.  Serve with roasted cabbage, herbed potatoes and carrots if desired.

Source: Adapted from Gimme Some Oven.

Berry Detox Smoothie

I’ve seen many variations of the green monster detox smoothie going around after the binge-eating holiday season. But I wasn’t quite ready to try out that green concoction despite many people saying they cannot tell there is spinach in it. Sorry for being a skeptic, but I had to try one that at least looked like it was still mostly fruit.

When I saw this recipe, I knew it would be my stepping stone. Strangely enough I could taste the single tablespoon of peanut butter more than the full cup of spinach in this. But the fruit was definitely the stronger flavor over all. I may be trying out that green monster soon after all!

One year ago: Salmon Florentine


Makes 1 large or two small servings


1-1/2 cups frozen mixed berries

1 cup water

1/2 banana

1 cup spinach or baby spinach leaves

1 Tbsp natural peanut butter

1 tsp vanilla extract

2 tsp sugar

2 tsp honey


  1. In a blender or a food processor, add berries, water & banana.  Blend until smooth.  Add in spinach and blend.  Add in peanut butter, vanilla, honey and sugar.  Blend until incorporated.

Source: Macaroni and Cheesecake

Apple Blackberry Pie


I hope you all are having a wonderful day (or had since I hope you are not catching up on your Google reader when you should be spending time with your family). I am spending time with family in North Carolina and we actually jumped the gun on one of the two desserts I made for today, and ate it last night. Apparently this pie looked too good to not eat immediately upon my arrival after a 10 hour drive.

They really didn’t have to convince me to dig into pie a day early. Especially since I had baked it that morning and there was ice cream to put on top, yummy!

BTW, if you do not own an apple peeler/corer/slicer and a silicone pie shield, I strongly recommend them. The all-in-one peeler/corer/slicer perfectly peels off all the skin, cores out the middle and uniformly slices each apple all at once. And it’s fun to play with!

One year ago: Cranberry Sauce


Serves 6-8



2 cups all-purpose flour

1 tsp sugar

1 tsp salt

1 tsp ground cinnamon

2/3 cup cold butter, cubed

4 to 6 Tbsp cold water


5 cups thinly sliced peeled tart apples (about 6 medium)

1 cup fresh blackberries

1/2 cup packed brown sugar

4-1/2 tsp cornstarch

1 tsp ground cinnamon

1 tsp ground nutmeg

1 egg + 1 tsp milk, beaten

1 tsp cinnamon-sugar (optional)


  1. Preheat oven to 450 degrees.
  2. In a large bowl, combine the flour, sugar, salt and cinnamon; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one portion to fit a 9-in. pie plate; place pastry in plate and trim even with edge. (To avoid a soggy crust, brush egg-milk mixture on crust before adding filling.)
  3. In a large bowl, combine apples and blackberries. Combine the brown sugar, cornstarch, cinnamon and nutmeg; add to fruit mixture and toss to coat. Pour into crust.
  4. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry*. Add decorative cutouts if desired. Brush a little of the milk-egg mixture over the pie dough and sprinkle with 1 tsp cinnamon-sugar if desired. Cover edges loosely with foil**.
  5. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees; remove foil. Bake 40-50 minutes longer or until lightly browned and filling is bubbly. Cool on a wire rack. Store in the refrigerator.

*I made a lattice top

**Or a silicone pie crust shield

Source: Adapted slightly from Taste of Home


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