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.
Happy Independence Day, Americans! As is always my plan, I made an “all-American pie” — which usually ends up being blueberry. I’ve made galettes before, but if you look carefully, this one is intended to be a mulit-pointed star … aka fireworks. Easy to make, no pie pan necessary. And as always with blueberries, very juicy. Celebrate well!
‘Tis the season for both fresh local strawberries and rhubarb, so taking advantage of the local, I made my famous (and super easy) crumble bars. They are ready to go quickly and are definitely easier than making strawberry rhubarb *pie* as there you always have to solve the issue of berries being too juicy. Definitely recommend having a go at these!
Afternoon pick-me-up: Roasted Strawberry and Ginger Frozen Yogurt! I’ve never been a huge fan of commercial frozen-yogurt. It always had too much of a tangy flavor, and the low fat nature of it made it become icy pretty quickly. This homemade stuff doesn’t have either of those issues. Of course, I also used full-fat yogurt, which likely helped! 🙂 The ginger adds this touch of brightness and it’s hard to really identify as ginger, but it definitely adds something. And I got to use my ice cream maker to huge success, so might have to try more flavors!