We’ve been having some 90+ degree days here in Seattle and for us.. well, that’s pretty hot. We start melting. Especially since no one has air conditioning. Anyway, we put on fans, eat icy treats and pretend we can deal with the heat.
I plant myself in the shade while the kids splash and run around.. I like to think we look like we’re in the serene setting a Pottery Barn summer catalog.. you know the double fold showing a gorgeous patio with a large glassy pool and beautiful outdoor furniture with lush greenery in the background? But really it’s just the blue plastic kiddie pool and my chaise lounger on the yellow straw that is Seattle grass in summer.
Anyway, if you have some leftover Watermelon Granita, add some vodka or tequila, shake it up and call it a summer frozen refresher. The natural watermelon flavor says summer!
Ready for some more blackberry inspiration? Try these Blackberry Vanilla Coconut Pops. Low sugar and kid approved! Not just for the kids, these are a cool treat for anyone on a summer day.
2 cups blackberries
2 Tbsp honey, divided (or more if needed)
1 tsp vanilla, divided
1 can full fat coconut milk
1 Tbsp water
In a saucepan over medium-low heat, combine blackberries, 1 Tbsp water, 1 heaping Tbsp honey. Simmer, stirring gently, 3 to 5 minutes. Mash berries with a spatula as they cook. Remove from heat and add 1/2 tsp vanilla.
Strain through a fine mesh sieve into a bowl, pressing with spatula to extract all liquid. Discard solids, and set liquids aside to cool.
In another saucepan over medium-low heat, combine the coconut milk with another 1 heaping Tbsp honey. Simmer, stirring constantly, 2 to 3 minutes or until thoroughly blended. Remove from heat, stir in 1/2 tsp vanilla, and set aside to cool.
Fill pop molds 2/3 full with coconut mixture and then pour in blackberry mixture until mold is full. Insert sticks and freeze.
As mentioned in my blog post on the topic last week, Blackberry season is in full swing and so much fun! The berries are fun to pick, eat and make yummy things with. Today, a Blackberry Crisp.. pretty much paleo, but add some vanilla ice cream for some non-paleo, but totally delicious, goodness!
4 cups blackberries
1/4 cup sweetener like honey or sugar as needed (if you have very ripe blackberries this may not be needed and you can certainly make it without sweetener for a slightly tarter crisp)
For the topping
1 cup almond meal
1/2 cup golden flax meal (or any ground flax)
1 Tbsp honey
1/4 cup butter
1/2 tsp cinnamon
Vanilla Ice Cream and mint leaves for garnish
Rinse blackberries, drain well and pour into glass baking dish (9×11″ works well) and drizzle with some honey or sprinkle with sugar (as needed)
Mix topping ingredients with a fork until butter is distributed and ingredients are combined well
Sprinkle topping evenly over berries
Bake @ 350 for 35-45 minutes with tinfoil on. Remove tinfoil and bake for another 10 minutes as needed or until crust is a golden brown.
Enjoy with your favorite vanilla ice cream or drizzled with some cold coconut milk
It’s blackberry season in Seattle! The season can be pretty long depending on weather. A bunch can have flowers, little green berries, ripening red berries and juicy sweet blackberries all at once! 🙂
Blackberries are known for their fiber and nutrients (like vitamin C and K) and antioxidant properties.. and of course, their tastiness! They are a great berry for pies, cobblers, crisps, shakes, cordial and other drinks.
We have a lot of recipes with blackberries on this blog, simply type in the keyword on our homepage! Because blackberries tend to grow wherever the vines reach, it’s a great activity for big and small.. berries are often found at or near ground level. Pick, eat, enjoy! And I’ll be posting more recipes as the summer goes on! 🙂
As Blackberries start to ripen, this is a GREAT base recipe that you can make up to a week in advance and store in your fridge. I’ll post a couple of drinks next week! Jalapeno adds a lot of heat, but you could certainly leave that out if you want a non spicy syrup!
Ingredients (makes 1 ½ cups)
1 cup Sugar
1 cup water
1 cup fresh or frozen blackberries
1 jalapeno pepper, minced
Combine the sugar and water in a small pot and bring to a brief boil over medium heat.
Transfer the syrup to a blender and add the blackberries and the jalapenos. Blend until smooth. To extract the seeds, pour through a fine mesh strainer into an airtight container or mason jar. Refrigerate for up to 1 week.
Happy 4th of July, happy Independence Day! Hope you have a wonderful and safe holiday!
Need a festive dessert for the holiday? Make these cupcakes and decorate with berries – a beautiful and great cooking project for kids to help with (especially the decorating part)! 🙂
And.. the secret ingredient? Zucchini! This makes them moist and delicious, and who can say no to some extra healthiness? 🙂
1/2 stick butter
1 1/2 cups almond flour (spooned and leveled)
1/4 cup plus 2 tablespoons potato starch (or corn starch is fine)
1 1/4 teaspoons gluten-free baking powder
dash sea salt
3 large eggs, room temperature
1/3 cup coconut sugar (or other sugar, white/brown)
2 tsps pure vanilla extract
1 cup finely grated zucchini (from 1 medium zucchini), squeezed of excess liquid
16 oz cream cheese, room temperature
1/2 cup confectioners’ sugar
3 Tbsp lemon juice
1/4-1/2 tsp lemon zest
Berries for garnish (I used raspberries and blueberries)
Shredded coconut for garnish
Preheat oven to 350 degrees. Prepare cupcake tin with paper forms.
Whisk together almond flour, potato starch, baking powder, and salt.
Set a large heatproof bowl over (not in) a pot with 1 inch barely simmering water. Add eggs and whisk until foamy, about 1 minute. Whisk in sugar and continue to whisk until mixture is fluffy and sugar is dissolved, 3 minutes. Remove bowl from pot and, using a mixer, whisk on high until mixture is thick and pale, 7 to 10 minutes (I did this in my food processor with the standard chopper blade).
With a rubber spatula, gently fold in melted butter, flour mixture, vanilla, and zucchini. Pour into tin and bake until cupcakes are golden brown and a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Let cupcakes cool.
For frosting, with mixer (or again I used the food processor here) beat together room-temperature butter, cream cheese, lemon juice and zest until fluffy, about 3 minutes. Add confectioners’ sugar and beat until combined. Spread on top of cupcakes and decorate with berries and shredded coconut.