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!)
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Desserts
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.
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!