New Favorite

Blackberry Brie Bites

Brie and Blackberries is like a slice of heaven. For my last meal, I would definitely choose Brie and a bowl of berries so this recipe sounded perfect to me! It’s relatively simple to make.  Delicious addition to my recipe box!

You’ll notice a glimpse of Fancy Schmancy Asparagus to the right as well.  I used 1/2 of the crescent rolls to make the Blackberry Brie Bites and the other half for the Asparagus.  Win, win!

BLACKBERRY BRIE BITES

1 tube refrigerated crescent rolls (8 oz.)
1 round Brie Cheese (8 oz.)
1/4 cup blackberry jelly or jam
24 fresh blackberries
24 large toothpicks (optional)

  • Preheat oven to 350 degrees.
  • Separate the crescent rolls into 4 rectangles. Press the seams together and cut into 6 even squares. Press into 24 mini muffin tins.
  • Cut the rind off the Brie.  Cut into 24 small squares. Place one square into each crescent lined tins. Spoon a small amount of blackberry jelly/jam on top of each cheese square. Fold the tips of the crescent rolls over, if desired.
  • Bake for 12-15 minutes.  Remove from the oven and top with a fresh blackberry on a toothpick.  Serve immediately.

Makes 24 crescent cups.

Recipe from Inside BruCrew Life

Family Favorites · Gluten Free · New Traditions

Blackberry Frozen Yogurt

Blackberries, or any berries for that matter, are among my favorite foods. This recipe sounded so delicious, simple and somewhat healthy, I had to try it. It was delicious and I wish I had more in my freezer. While grandson, Evan, wasn’t initially excited about the cold, he acquired a ravenous taste for it and wanted more, more, more.

I’m anxious to try other fruits this spring and summer!

BLACKBERRY FROZEN YOGURT

5 cups fresh or frozen blackberries
1/3 cup water
2 tablespoons lemon juice
1 cup sugar
2 teaspoons vanilla
4 cups (32 oz.) fat-free (or low fat) vanilla yogurt

  • In a food processor, puree blackberries, water and lemon juice.  Strain blackberries, reserving juice and pulp. Discard seeds. Return pureed blackberries to food processor; add sugar and vanilla. Cover and process until smooth.
  • In a large bowl, combine yogurt and blackberry mixture. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions.

  • Refrigerate remaining mixture until ready to freeze.  When yogurt is frozen, transfer to a freezer container.  Freeze for 2-4 hours before serving (IF you can wait that long!).

Adapted from Taste of Home

 

New Favorite

Blackberry Peach Coffee Cake

Fresh fruit…pies, cakes, coffee cakes or naked is my favorite dessert or breakfast treat.  This recipe, from Southern Living, caught my eye and with more beautiful peaches and a box of fresh blackberries, I had to try it.

My oven bakes a little hot, so the bottom is quite brown but still delicious.  This recipe will stay in my recipe box and perhaps a straight peach coffee cake will be in the plan for next summer!

BLACKBERRY PEACH COFFEE CAKE

Streusel Topping

1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
2/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

  • Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar and brown sugar, beating well. Add flour, cinnamon, and nutmeg; beat just until blended.

Cake:

1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
2 teaspoons vanilla extract
2 cups peeled and sliced fresh firm, ripe peaches (about 2 large peaches, 7 oz. each)
1 cup fresh blackberries

  • Preheat oven to 350°. Prepare Streusel Topping.
  • Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
  • Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 9-inch springform pan (I used a small oblong pyrex baking dish).
  • Top with sliced peaches and blackberries. Pinch off 1-inch pieces of Streusel Topping, and drop over fruit.

 

  • Bake at 350° for 1 hour and 10 minutes to 1 hour and 20 minutes or until center of cake is set. (A wooden pick inserted in center will not come out clean.) Cool completely on a wire rack (about 1 1/2 hours). Dust with powdered sugar. Garnish, if desired.

  • Peach Coffee Cake: Omit blackberries. Increase peaches to 3 cups sliced (about 3 large peaches, 7 oz. each). Proceed with recipe as directed.