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. 🙂
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!
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.
Today is Canada Day so for my friends in the Great White North, happy celebrating. South of the border (so strange to say that in New England!) we’re gearing up for the big Independence Day weekend. Thought I would make another set of cupcakes to make the occasion, and no better excuse to make red velvet. As always, managed to drip a drop on the floor and one of the cats walked through it, leaving a nice trail of what looks like blood at first glance. Eeks!
Another friend’s birthday so in my way predictable manner: more cupcakes. I like giving cupcakes better than cakes because it makes sharing easier .. no cake cutting and plates and such, just grab a cupcake and eat out of hand. These are summery with the raspberries (local ones are just coming into season) but would be easy enough to make in January too, with the overload of chocolate.