It is officially summer time. Although most of us have been suffering from the humid heat for weeks now. That means it is the time of year we try to use the oven as little as possible. What else does summer call for? Parties and sweet desserts. Lucky for me (and the rest of you), I crossed paths with Faith Durand when compiling our graham cracker recipe list. Not only does Faith have some awesome graham cracker icebox recipes (including a s”mores icebox cake), but an entire book full of Bakeless Sweets ranging from puddings and panna cottas to fluff and icebox cakes. Hence the name of her book: Bakeless Sweets.Read More›
“So. Pickled blueberries, huh?” …was along the lines of what I was thinking when I decided on this as my next victim. To be perfectly honest, I was a bit hesitant at first. Once I began looking up ways to use pickled blueberries though (more on that later), I was sold.
I used this recipe from Saveur, and lemme-tell-you, it is the perfect way to stretch out those pickling muscles. Minimal ingredients, no stovetop prep, plus it’s ready to be devoured in 24 hours. All y’all lazies out there who think pickling takes days and weeks to take effect will love this. Do yourselves a favor though and make this recipe now while blueberries are in season!
Pickled BlueberriesRead More›
On a quick 2-day trip to Michigan I kept driving past all these signs and billboards for u-pick blueberry farms. I resisted until the drive home and made a last minute stop. I didn’t have enough time to pick my own, but I did have enough cash to pick up a 5 lb bucket of blueberries. The first dessert to come of the blueberry bounty was this mildly sweet tart. If you’ve had bad luck with crusts before, fear not, I’ll walk you through a (nearly) fool-proof way to make a light and fluffy crust. Or if you just don’t care or aren’t up to the task, feel free to substitute store-bought pie crust.