Here is a riff on old-school Rice Crispies Squares: Rice Crispies Squares with nutty browned butter and … wait for it … Nutella! Oh so posh, right? Originally I had intended to dip them in chocolate as well, but it’s been so hot that that would have just melted in your hand. I’ll have to try that variation when it it cooler out!
Lemon Bars are a really nice summer treat, and this time, I combined in a little bit of red currant — which I love, but I understand can be harder to find. You can always do the exact same recipe with raspberries. Meyer Lemons can be harder to find in the summer as well, so you can substitute out with regular lemons, though I would add a little bit more sugar (like 1/4 cup). Enjoy!
So, It’s my best friend’s birthday this weekend, so I am up at her place, visiting in Maine. And of course, there was a birthday cake to be made, so I made this amazing Mountains of Berries Cheesecake. It’s a vanilla cheesecake and fresh berries that I picked myself (well, at least the raspberries and blueberries). It’s goinng to be a disaster to cut, but that is ok because it will still taste good!
I went blueberry picking again last weekend. And currants and raspberries actually, but that doesn’t have much to do with this post. In typical fashion, I made some more jam. I love jams. And per my usual, I decided to make this one with a twist: adding a bit of balsamic vinegar and simmering the jam with some rosemary. Now, it isn’t an overwhelming rosemary flavor and the balsamic really just adds a bit of brightness. At any rate, it is delicious on toast but I could also see this being very yummy with savory things, like adding to a cheese plate.
It’s Farmer’s Market Season again — I love the summer — and I found a huge bushel of fresh peas. I love peas, freshly shucked and just blanched with a bit of butter. I made this quick pantry friendly meal (don’t most of us have spaghetti and parm in the house?) for dinner tonight. Absolutely delish!