One of the things I love most about summer is that it’s berry season.  Every Saturday morning, my kids and I hit up the local farmer’s market and bring home fresh vegetables, homemade jams and flats of delicious, ripe berries.   My son often eats our haul of strawberries, blueberries, raspberries and blackberries straight out of the container, but my daughter likes to help me turn them into yummy desserts.

Here are three of our favorite recipes.

Blackberry Cobbler
My husband hates pie because “there’s too much crust”.  Cobbler, however, is a completely different story.  This cobbler is our summer favorite.  Occasionally I’ll mix in a few peaches, but it’s perfectly delicious without them.

SEE ALSO: 3 Outstanding Dessert Recipes That Are Actually Healthy For You
Blackberry Cobbler
Image Credit: Scott Teresi

Ingredients:

Filling:
3 cups blackberries
1 cup sugar
1/4 teaspoon ground cinnamon
3 tablespoons cornstarch
1 cup cold water
1 tablespoon butter

Topping:

1-1/2 cups all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter, cubed
1/2 cup buttermilk

Instructions:

   1.    Preheat oven to 350⁰
   2.    In a large saucepan, combine blackberries, sugar and cinnamon. Stir until the mixture comes to a boil.
   3.    In a small bowl, mix cornstarch and water until smooth.   Stir into fruit mixture.
   4.    Bring to a boil.   Stir for 2 minutes or until thickened.
   5.    Pour into a greased 8-in. square baking dish. Dot with butter.
   6.    Now comes the topping!  In a small bowl, combine the flour, sugar, baking powder and salt.
   7.    Using a fork, cut the butter into the mixture until it resembles coarse crumbs. Stir in buttermilk just until moistened.
   8.    Use a tablespoon to drop the topping onto the hot berry mixture.
   9.    Bake, uncovered for 30-35 minutes or until filling is bubbly and topping is golden brown.
   10.    Serve warm with whipped cream or ice cream.

Inside-Out Chocolate Strawberries
I will freely admit that I’m a strawberry junkie, especially when there’s chocolate involved as well.  It’s gotten so bad that we buy a box of Shari’s Berries at least once a month.  So, to curb the spending, I started making my own chocolate strawberry concoctions at home. 
Chocolate Strawberries
Image Credit: slgckgc

Ingredients:

24 to 36 medium strawberries
1 cup (6 ounces) semi-sweet chocolate chips
2 tablespoons heavy whipping cream
4 ounces cream cheese (room temperature)
1/4 cup powdered sugar

Instructions:

   1.    Remove stems and scoop out just a bit of the inner part of the strawberries to form a small bowl.
   2.    Cut a small sliver off of the bottom of each strawberry so that it will stand on end.
   3.    In a medium sized glass bowl, microwave chocolate chips and cream on high for 30 seconds.  Stir until creamy.  If needed, microwave at additional 10-second intervals, stirring until morsels are melted. Let cool slightly.
   4.    In a large mixing bowl, beat cream cheese and powdered sugar together until creamy.  Add chocolate and mix well.
   5.    Using a pastry bag with a star tip, pipe chocolate mixture into the strawberry cups, filling them to just over the cut top of each berry. 
   6.    Refrigerate for at least an hour.
   7.    Eat ‘em up, yum!

Raspberry Lemonade Bars
This is our most requested recipe for summer barbecues.  These bars are to die for!  In my humble little opinion, raspberry and lemon is the best flavor combination out there.
Raspberry Lemonade Bars
Image Credit: kathryn in stereo

Ingredients:
Crust:
1 stick + 1 tablespoon butter
1/4 cup sugar
1 cup flour
1 teaspoon vanilla extract

Filling:
2 heaping cups raspberries
3/4 cup sugar
2/3 cup lemon juice
2 tablespoons lemon zest
3 egg whites
1 egg
2/3 cup flour
pinch of salt

Instructions:
   1.    Preheat oven to 350º and line an 8x8 baking pan with parchment paper.
   2.    Cream butter and sugar together with an electric mixer.  Add vanilla.
   3.    Add flour until just combined.
   4.    Press dough into baking pan until it covers the bottom of the dish evenly.
   5.    Bake for 20 - 25 minutes until slightly golden brown.
   6.    In a large bowl, mash raspberries.  Add sugar, egg whites, egg, lemon juice and zest, flour, and salt.  Mix well.
   7.    Pour the mixture into the crust and bake for 25 - 30 minutes.
   8.    Let cool to room temperature. 
   9.    Transfer bars to refrigerator for 4 hours or until completely cold.
   10.    Dust with powdered sugar, cut and serve!

I hope you enjoy these three berry-filled recipes.  Let me know how your desserts turned out in the comments section!
Mary Shroedinger
About the Author:

A foodie and mom from southern Idaho, Mary Shroedinger loves to indulge her sweet tooth by whipping up delicious desserts and writing about them. 

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