Over the weekend, I had a slight mishap with a champagne bottle that resulted in a trip to the ER, a chipped tooth, stitches and well … general unpleasantness. Someone suggested a “commemorative recipe” so never one to put too much seriousness into my experiments, I made up this cocktail recipe. And yes, I wore protective gear. 🙂
I was asked to bring a few desserts to a birthday party, so sticking on the summer theme, I made two very festive kinds: Blueberry Vanilla and Key Lime “Margarita” Cupcakes. I’m adding both recipes to one post, because I served them (and in a rush, remembered to photograph them!) on one platter/tray. Each are different and unique, but still delicious (I think the blueberry ones were more popular!)
As the summer progresses, we move from strawberries to blueberries, and so here is *another* pie. I know, you all are likely getting sick of my pie recipes, but I had to make a birthday treat-not-pie and my best friend is a blueberry-lover, so I came up with this one. Turns out, it might be my favorite pie to date — well, on looks at this point, because I haven’t eaten it yet. But it looks really nice!
I went berry picking again today; summer tradition and all. July means raspberries, blueberries, red and black currants. And the peaches at the orchard / farm that I typically go to are becoming ripe. So, I thought that I would make this Peach Currant Streusel Pie as a surprise present for someone. Peaches were very sweet and the currants are a very nice balance. Yummy.
I thought that I would do a quick and easy giveaway this week, using my all-around go-to brownie recipe, and this time add toffee bits and toasted pecans. I love this brownie recipe — it comes together in minutes, is a million times better than “the box” and it really versatile. And just to be creative, I used a cookie cutter to make the cuts round on these Toffee Pecan Brownie Bites.