I've been in a creative mood lately when it comes to food. I made a cake! In the middle of summer! Not the smartest move, but the cake turned out great. It was a drier cake which made it perfect to eat with coffee. Cake for breakfast...mmmmmmmm.
Lemon and blackberry cake. I found the recipe HERE. The only thing I did differently was I made a 'frosting' out of cream cheese and blackberries cooked down with a little sugar and lemon juice. It was perfect because it wasn't really sweet but gave an extra creamy texture. It also made it a lovely purple color! You'll notice that the recipe calls for it to be baked in a bundt pan, which I don't have. I did two 9 inch rounds and put a layer of the 'frosting' between. I also kept a little of the cooked down blackberries to drizzle over each slice. Yum!
I've also been canning like a MoFo. Our tomatoes are all turning red at the same time (yay!) and I've been drowning in salad cucumbers from the garden. I haven't gotten to can anything tomato based yet, but I've made pickles, pickled okra, pickled jalapenos and dilly beans.I have also made and frozen 10 cups of pesto from all of my basil plants! This picture doesn't even have the newest batch of pickles. 4 quarts and a few half pints of chips. Lots of garlic. Hopefully delicious!
All of the recipes I've been using have come from this wonderful book "Canning for a New Generation: Bold, Fresh Flavors for a Modern Pantry" by Liana Krissoff. The pictures alone in this book will make you drool. They're gorgeous and the recipes are easy to follow. This is my first REAL time canning and I found it intimidating but this book really does make it seem easy.
Back To School Roundup
11 hours ago