Happy Birthday, Jean Jean Jellybean! Today is my best friend’s birthday and seeing she is a cocktail connoisseur and blueberry lover, I thought I would make another one in the series of “Cocktail Cupcakes”. While not a lot of tequila is involved, there is just that hint. Celebrate well, my dear friend!
I highly recommend eating cobbler for lunch. Or crisp. Or crumble. Or whatever you want to call a crustless fruit pie with a oatmeal topping. Even more so, I advocate eating this very specific Brown Butter Blueberry Peach Crisp for lunch. Warm. Right out of the oven. With Ice cream. Trust me, your afternoon will be exponentially better if you eat this for lunch. Trust me. 🙂
PS: This is my entire platform … Pie for Lunch!
Over the weekend, I went berry picking again. This time for Blueberries and Raspberries, Red and Black Currants. Despite the heat and the horrific bugs, I do love berry picking and seeing it is generally so hard to find currants, I make the most of it. Some of the currants will be frozen, there will be lots of jam (and with the black currants, cassis making) and then a few treats. Here is the first: Red Currant Shortbread Bars. Extremely easy to make, and if you don’t happen to have currents, these can also be made with raspberries or even cranberries. Yum!
Cookie inspiration in the summer time can be a little harder. It’s too hot to bake, I don’t necessarily want to use chocolate and cinnamon because those are “winter flavors” (who am I kidding … chocolate is any time!) so when I came across a lime and coconut cookie, I thought that this combo might be a good idea. It’s like some of my other thumbprint cookies, but uses the tropical flavors. Not the prettiest, but they taste damn good.
When I bought the ingredients for this lovely cake, I had every intention of making a cobbler. Raspberry Peach Cobbler sounded like a good idea. no? Well, for some reason, this morning it turned into an Upside Down Cake. Nothing wrong with that, but certainly far from the intent. 🙂 Turned out really really good, and start to finish, this only took about an hour. The raspberries on the edges sort of melted into the sugar solution, but that doesn’t really matter as it just made it like a jammy addition. Give it a go.