RECIPE: Blackberry Lime Pie

RECIPE: Blackberry Lime Pie #summer #baking
Blackberry season is here! Hurray! Blackberries are my absolute favorite berry and I look forward to the hot summer season every year. My grandparents live out in the country and have millions of blackberries, so I always make a trip out to pick as many as I can. Last year, I made my first homemade blackberry pie and have been hooked on pie-making ever since.

I’ve spent my entire life watching my mom and grandma make pies, but had never done it myself. When I made my first pie, I took my time in the kitchen, making sure to get my dough just right and the pie turned out perfectly. Ever since, pie has become my favorite way to whip up some ‘kitchen magic’. It takes time, patience and extra love to make the perfect pie and I enjoy the process of making one like I would a ritual.

RECIPE: Blackberry Lime Pie #summer #baking

Blackberry Lime Pie
 
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Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • 2 ½ cups all purpose flour
  • 3 tablespoons sugar
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter, cut into ½ inch cubes
  • ½ cup vegetable shortening
  • 4-6 tablespoons ice water
  • 1 ½ lbs. blackberries
  • ½-3/4 cup granulated sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons lime juice
  • 1 tablespoon lime zest
  • 2 tablespoons unsalted butter, melted
  • 1 egg white lightly beaten
  • 2 tablespoons coarse sugar
Instructions
  1. Place a bakesheet on lower third oven rack and heat oven to 400 degrees F.
  2. To make the pastry, place flour, sugar and salt in a bowl and whisk to combine. Add butter and shortening, using a pastry blender or two forks, cut into the flour until mixture resembles coarse meal (or place in a food processor bowl and pulse). Add 4 tablespoons ice water and stir (or pulse until dough comes together). Dough should hold together when squeezed and released. If not, add remaining water, 1 tablespoon at time, until dough does hold when squeezed and released.
  3. Turn dough out onto a lightly floured work surface. Using the heel of your hand and working in small portions smear each part out in one forward motion. Gather portions and form into one ball, divide dough into two with one portion being ⅔ and the other ⅓. Chill in refrigerator for 20-30 minutes.
  4. Next, make the filling. Combine blackberries and ½ cup sugar in a bowl, toss and taste; add more sugar as needed. Add in cornstarch, lime juice, lime zest and melted butter, toss to combine and lightly mash a few berries. Let rest for 20 minutes, making sure to toss mixture every 5 minutes.
  5. To assemble the pie, roll out larger piece of dough into a 12 inch round. Transfer to a 9 inch pie plate. Roll out remaining dough into a 13x11 rectangle and cut crosswise ½inch wide strips with a pastry wheel.
  6. Pour blackberry mixture into shell. Arrange lattice strips on top of filling. Trim lattice strips to edge of pan. Roll up bottom crust over lattice edge and crimp. Brush top with egg white and sprinkle coarse sugar on top.
  7. Bake on heated bakesheet for about an hour or until crust is golden brown and filling is bubbling. Check pie at 45 minutes. If the crust is browning too quickly, place foil or pie shield on top and continue to bake. Remove from oven once ready and allow to cool on a wire rack for at least 1 ½ to 2 hours before serving.

RECIPE: Blackberry Lime Pie

RECIPE: Chamomile Cupcakes

RECIPE: Chamomile Cupcakes #baking #dessert #tea
The two days of summer rain we’ve had here in the Pacific Northwest has got me in the mood to bake, curl up with a favorite book, pour a hot cup of tea and listen to the thunder and rainfall. I’m no where near ready for summer to end, but the break of cooler weather has been nice. I found a recipe on Food52.com for Chamomile Cupcakes and had to give in to the urge to start up the oven and bake something delicious. I have a lot of dried chamomile on hand and have been looking for creative ways to use it and this recipe was just the type of treat I was looking for.

RECIPE: Chamomile Cupcakes #baking #dessert #cupcake
RECIPE: Chamomile Cupcakes #baking #dessert
 

RECIPE: Chamomile Cupcakes
 
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Recipe type: Dessert
Serves: 18
Ingredients
  • 1 cups white sugar
  • 1 lemon's zest
  • 1 cup unsalted butter
  • ½ cup chamomile tea leaves
  • 3 eggs
  • 1½ cup all-purpose flour
  • ½ cup milk (I used almond milk)
  • 1 cup unsalted butter (softened)
  • ¼ cup confectioner's sugar
  • ½ cup honey
Instructions
  1. Whisk together ¾ cup of white sugar and the lemon zest. Allow to rest for about 30 minutes to infuse the lemon flavor.
  2. Melt 1 cup of butter in a saucepan. Stir in tea leaves and heat on low heat for 5 minutes. Remove from heat and let cool for 5 minutes, then strain through a fine mesh sieve. Let cool completely.
  3. Preheat your oven to 350 degrees. Whisk together lemon sugar and tea-infused butter. Whisk in egg yolks until completely incorporated, reserving the egg whites in a small bowl.
  4. Alternate beating in the flour and milk until you have a smooth batter. In another clean and dry bowl, whisk egg whites until foamy. Add ¼ cup of sugar and whisk until stiff peaks form.
  5. Gently fold egg whites into the batter in 3 additions. Fill cupcake liners ⅔ full and bake for 20 minutes, or until a skewer poked into the centre comes out clean. Allow to cool completely.
  6. To make the frosting, cream 1 cup of butter and ¼ cup of confectioner's sugar until smooth. Add honey and beat until smooth. Pipe icing over cupcakes. Eat right away or refrigerate until ready to serve.

RECIPE: Chamomile Cupcakes #baking #dessert #cupcake
RECIPE: Chamomile Cupcakes #baking #dessert #cupcake

RECIPE: Lavender & Lemonade

RECIPE: Sparkling Lavender Lemonade + Lavender Creme Cookies

Lavender and lemon are two flavors that remind me of sunshine and daydreaming, the perfect summer combination. A few months ago, I bought some dried lavender in bulk and knew had to find creative ways to use it up (so far I’ve used it in craft projects like Sachet Pillows and ‘Cat Nap’ Eye Pillows). I finally got around to researching different ways to cook with it and chose to make Sparkling Lavender Lemonade and delicate Lavender Creme Cookies for the perfect afternoon treat.

The Sparkling Lavender Lemonade was quite easy to make. I used leftover lemonade syrup from the Lemon Shandies I made recently along with homemade lavender simple syrup. Both of these syrups turned out delicious! I especially like being able to make my own drink to suit my desired sweetness and flavor.

RECIPE: Sparkling Lavender Lemonade Syrups

RECIPE: Lemonade Syrup
 
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Author:
Recipe type: Drinks
Ingredients
  • 10 lemons
  • 2 cups sugar
  • 1½ cups cold water
Instructions
  1. Remove the zest (but not the white pith) from the lemons using a vegetable peeler. (Yes, this is a ridiculous amount of lemon zest).
  2. Juice all the lemons into a saucepan and add in the zest.
  3. Next add the sugar and water and head slowly over medium heat. Stir constantly until the sugar has dissolved. Remove from heat just as it starts to boil.
  4. Pour into a sterilized glass jar and let cool completely. Store in refrigerator until ready to use.
RECIPE: Lavender Syrup
 
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Author:
Recipe type: Drinks
Ingredients
  • 2 cups water
  • 1 cup honey
  • 3 tbsp dried lavender buds
Instructions
  1. In a medium saucepan, combine 2 cups water, the honey and lavender. Bring to a boil over medium-high heat; remove saucepan from heat as soon as the syrup starts to boil. Let steep for 10 minutes.
  2. Pour syrup through a fine mesh sieve into a 2-quart pitcher or jar. Discard lavender buds. Let cool to room temperature.

 

To Make Sparkling Lavender Lemonade

Fill a glass 2/3 full with sparkling water (I used my Soda Stream). Add a few tablespoons of lemonade syrup and 1 tablespoon lavender syrup (feel free to add more/less to suit your tastes). Garnish with lemon slice or fresh lavender sprig.

RECIPE: Sparkling Lavender Lemonade #drink #summer
RECIPE: Lavender Creme Cookies #dessert #lavender #baking

RECIPE: Lavender Creme Cookies
 
Author:
Recipe type: Dessert
Ingredients
  • 1¾ cups all-purpose flour
  • 2 tbsp + 2 tsp dried lavender
  • ½ cup butter, at room temperature
  • ¼ cup honey
  • 2 tbsp sugar
  • 1 egg
  • ½ cup heavy cream
  • 1 pkg. (11 oz.) white chocolate chips
  • Violet food coloring
Instructions
  1. TO MAKE THE DOUGH: first preheat the oven to 350 degrees. Line baking sheets with parchment paper. Combine flour and 2 tbsp lavender in small bowl and set aside. Using a mixer on medium-high speed, beat the butter until light and fluffy, about 1 minute. Add honey and sugar; beat until blended. Beat in egg until combined, then gradually beat in the flour mixture until combined. Place dough in refrigerator to chill, about 20 minutes.
  2. TO ROLL OUT THE COOKIES: on a lightly floured surface, roll out the dough to 1/16" thickness. I used a 2½" scallop cookie cutter to cut out the cookies.Transfer to the prepared baking sheet. Then, using a smaller scallop cookie cutter (about 1½" in diameter), cut out centers of half the cookies. You want an even number of solid scallop rounds and scallop rounds with the center cut out. Transfer cookies to baking sheets and bake 5-10 minutes until lightly browned. Cool on pan for 3 minutes, then transfer to rack. Cool completely.
  3. TO PREPARE THE FILLING: In a microwave-safe bowl, combine cream and 2 tsp of lavender. Microwave on high in 30-second intervals until hot. Let stand 5 minutes.Place white chocolate chips in another microwave-safe bowl. Pour cream through a fine mesh sieve over the chocolate; discard lavender in sieve. Microwave mixture on high, in 30-second intervals until chocolate is melted (about 1-2 minutes). Whisk in food coloring until smooth. Refrigerate until spreadable, about 15-30 minutes.
  4. TO ASSEMBLE COOKIES: Spread about 2 tsp of the filling over each solid round cookie. Top with cutout cookies; gently press together. Store in airtight containers.

RECIPE: Lavender Creme Cookies

Happy 4th of July!

Happy 4th of July! from @Adventuresinmkg

Wishing you all a happy 4th of July! Hope you are spending your day relaxing with friends and family, grilling on the BBQ, eating watermelon and watching fireworks. Don’t forget to make yourself a delicious root beer float- a classic American treat. Happy Friday!

Love,
Rachel & Alison

RECIPE: S’more Trail Mix

RECIPE: S'more Trail Mix by Adventures In Making blog #homemade #favor #snack

S’mores are one of my favorite treats. You’ll often find me roasting a marshmallow over the stove in my kitchen late at night, chocolate and graham cracker in hand. I recently made up a batch of S’more Trail Mix for a woodland theme baby shower I hosted for my brother. Not only did this recipe make for wonderful favors to send home with our family and friends, but it was super easy to make. Feel free to adapt this recipe to suit your tastes.

RECIPE: S'more Trail Mix
 
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Author:
Recipe type: Snack
Ingredients
  • Honey flavored Teddy Grahams (Golden Graham Cereal would also work great)
  • Mini marshmallows
  • Chocolate Candies (I used M&M’s)
  • Honey roasted peanuts
  • Mixed Nuts
Instructions
  1. Combine all ingredients in a large bowl and mix thoroughly. Keep fresh for up to 1 week in an airtight container until ready to serve or package into favors.

 

RECIPE: S'more Trail Mix by Adventures In Making blog #homemade #favor #snack
RECIPE: S'more Trail Mix by Adventures In Making blog #homemade #favor #snack

RECIPE: Oatmeal Cake & May Wine

Recipe: Oatmeal Cake #mayday #beltane #spring #dessert
Last week my boyfriend James and I celebrated Beltane for the first time. Beltane is an old pagan holiday that celebrates the midpoint between spring and summer. It’s traditionally celebrated by having a bonfire, sipping may wine, eating a traditional oatmeal cake, and of course, by constructing a May Pole. Festivities begin on April 30 and are continued through the next day, May 1st.

Although we didn’t have a May Pole, I did make a small mobile decoration out of an embroidery hoop and ribbon to hang in our living room.

For dinner we made herb & citrus baked chicken (recipe from The Comfort of Cooking) with a green herb salad with strawberries, avocado and goat cheese. Both turned out delicious!

May Day Decoration #beltane #diy

For dessert, I made the traditional Beltane treat, Oatmeal Cake. I adapted a recipe from Jenny Can Cook and it turned out delicious. It has a muffin-like texture making it the perfect dessert when topped with vanilla ice cream and fresh berries. Plus you can have a slice for breakfast with fresh berries and a drizzle of honey the next morning!

Recipe: Oatmeal Cake #mayday #beltane #spring #dessert

 

Recipe: Oatmeal Cake
 
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Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • 1 cup rolled oats
  • 1¼ cups boiling water
  • ¾ cup all-purpose flour
  • ¾ cup whole grain pastry flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ¼ teaspoon salt
  • ⅓ cup + 1 Tablespoon oil (canola or extra light olive oil)
  • 2 eggs
  • ⅔ cup + 1 Tablespoon sugar
  • ¾ teaspoon vanilla
  • Topping:
  • 1 tablespoon softened butter
  • 2 tablespoons brown sugar
  • 2 tablespoons sweetened flaked coconut
  • ⅓ cup diced pecans (preferably toasted)
Instructions
  1. Preheat oven to 350 degrees and grease a 9-inch round cake pan. Pour boiling water over the oats in a small bowl and let stand, uncovered, for 10 minutes.
  2. Sift flours, baking powder, baking soda, cinnamon, nutmeg and salt in a medium bowl and set aside.
  3. Using an electric mixer and a large bowl, beat oil, eggs, sugar and vanilla for 2-3 minutes on medium-high speed until thick.
  4. On lowest speed, slowly stir in warm oats, followed by the flour mixture. Bake 35 minutes or until a toothpick in the center comes out clean. Let cool.
  5. Next prepare the topping. In a small bowl combine the softened butter, brown sugar, flaked coconut and diced pecans using your fingers.
  6. Cover cake with topping and broil for about one minute until just browned. Be sure to watch it carefully as it will brown very quickly!

Recipe: May Wine and Oatmeal Cake #mayday #beltane

 

Recipe: May Wine
 
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A traditional drink served for Beltane and May Day.
Author:
Recipe type: Beverage
Serves: 6
Ingredients
  • 1 bottle white wine
  • 1 bottle champagne
  • ½ cup chopped strawberries
  • 1 small bunch of sweet woodruff (or substitute with an herb of your choice)
  • Ice
Instructions
  1. In a large pitcher, combine the wine and sweet woodruff and let infuse for at least 1 hour or overnight. I wasn't able to find any sweet woodruff so I substituted some pineapple sage instead. Feel free to do the same with any fresh herb of your choice.
  2. Next pour in the champagne and strawberries. Serve over ice.

 

RECIPE: Carrot Cupcakes with Vanilla Cream Cheese Frosting

Recipe: Carrot Cupcakes with Cream Cheese Frosting #easter #dessert #homemade
Carrot cake is a flavor I often overlook, but love. I’ve been getting into the Easter spirit and decided to make Carrot Cupcakes. This was my first time baking carrot cake from scratch and I chose this recipe from Averie Cooks as my guide. The result was so delicious; they quickly disappeared from my kitchen. They are the perfect blend of sweet and spice and have a moist, soft texture. Plus the addition of the Robin’s Eggs and nuts on top added even more yummy-ness to this Easter treat.

Recipe: Carrot Cupcakes with Cream Cheese Frosting #easter #dessert #homemade

Recipe: Carrot Cupcakes with Vanilla Cream Cheese Frosting
 
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Author:
Recipe type: Dessert
Cuisine: Easter
Serves: 18 cupcakes
Ingredients
  • Cupcakes:
  • 2 large eggs
  • ½ cup canola or vegetable oil
  • ½ cup white sugar
  • ½ cup brown sugar, packed
  • ¼ cup sour cream (or greek yogurt)
  • 1 tbsp vanilla extract
  • 2 tsp cinnamon
  • 1 tsp allspice
  • 1 tsp ground nutmeg
  • ½ tsp cloves
  • Pinch of salt (to taste)
  • 1 ¼ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 3 medium carrots, coarsely grated (about 1 ½ cups)
  • ½ cup raisins (optional)

  • Frosting:
  • 4 oz cream cheese, softened (about ½ cup)
  • ¼ cup unsalted butter, softened
  • 1 tbsp vanilla extract
  • 1 ½ cups confectioner’s sugar (more or less as desired)
  • Crushed pecans (optional)
  • Whoppers Mini Robin’s Eggs (optional)
Instructions
  1. To make the cupcakes, first preheat oven to 350F. Line two muffin trays with cupcake liners.
  2. In a large mixing bowl (I used my electric mixer), whisk together the first 11 ingredients until combined.
  3. Add flour, baking powder, baking soda, and stir until just combined (don’t over mix).
  4. Next fold in the carrots and raisins.
  5. Fill each cupcake liner ⅔ full. I got 18 cupcakes, but you may get more or less depending on how full you fill each liner. Be careful not to fill them any higher than ¾ full or they will overflow when baked in the oven.
  6. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
  7. While the cupcakes cool, make the frosting. With your electric mixer, beat together the cream cheese, butter and vanilla on high until light and fluffy.
  8. Slowly add in the powdered sugar until you get your desired frosting consistency. 1 ½ cups was perfect for me, but feel free to adjust to your own tastes.
  9. Frost the cooled cupcakes then add about a teaspoon of crushed pecans to the top of each to form a nest. Then add three Mini Robin’s Eggs for the final touch.

Recipe: Carrot Cupcakes with Cream Cheese Frosting #easter #dessert #homemade

RECIPE: Pretzel Treat Favors

Pretzel Treat Favors #recipe #babyshower #birthday #party #treat
My mom and I recently made these adorable Pretzel Treat Favors for a baby shower. They were so easy and fun to make I just had to share them with you! Plus I LOVE the sweet and salty combination of this versatile treat.

Pretzel Treat Favors #recipe #babyshower #birthday #party #treat

What’s great about making these for party favors is that you can make them for practically any event. All you have to do is use colored sprinkles to match your theme. We chose pink and rainbow sprinkles for our rainbow/unicorn theme baby shower. But feel free to use whatever colors you like for birthdays, holidays, or whatever kind of event you are planning.

Pretzel Treat Favors #recipe #babyshower #birthday #party #treat

The other great thing about these favors is that you can make them in advance! Just store them in air tight containers and they will stay fresh for up to one week. Now onto the recipe…

5.0 from 1 reviews
Recipe: Pretzel Treat Favors
 
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Author:
Recipe type: Dessert Favor
Ingredients
  • Pretzel sticks
  • White chocolate chips
  • Sprinkles (I recommend getting a variety of different sprinkles so you can have fun mixing them and making fun color combinations).
Instructions
  1. Simply melt the white chocolate using a double broiler. Dip a pretzel stick in. I used a spatula to help evenly coat the pretzel. Give it a good shake to allow excess chocolate to drip off. Next, dust your choice of sprinkles over the chocolate until evenly covered. It's best to do this over a pan or plate to catch falling sprinkles. Place pretzel treat on a pan lined with parchment paper to harden and dry.
  2. Allow to dry completely. You can pop it into the refrigerator to speed up the process. The chocolate needs to be completely hardened before packaging. Stored in an air tight container, these treats will stay fresh for up to one week.

Pretzel Treat Favors #recipe #babyshower #birthday #party #treat
Pretzel Treat Favors #recipe #babyshower #birthday #party #treat