Blueberries are delicious little flavor bombs that, until this summer, I severely underestimated. These hot little pockets of goodness are filled with simmered berries and sweetened cream cheese and wrapped in a slightly sweeter variation of the buttermilk cornmeal crust I use for my Peach Blueberry Galette.
Category: Food + Drink
There’s not much better than an ice-cold treat on a hot day, and pudding pops are a classic hot-weather treat. With summer fruits and berries at the height of their abundance right now, I decided to put a new twist on one of my childhood favorites – Pudding Pops! This Berry Lemon Pudding Pop is made with a slightly sweetened berry compote, lemon instant pudding, and Greek yogurt for a little extra tang and a creamier texture.
I love this rustic dessert and it’s customizability. After several attempts, I came up with a recipe that is naturally sweet and bursting with flavor and has a light yet crunchy, sturdy crust.
I was so happy with how this cake turned out! I had some left over sour cream, so I decided to add that in to make the cake dense and moist as a bundt cake should be, and the strawberries lend the cake a beautiful juiciness in each bite. The combination of almond and sweet strawberries with a hint of lemon zest give this cake a lovely, light flavor that is a perfect warm-weather dessert.
There was a time when I thought I was Italian. My grandfather was Italian, and Italian food has always been a source of comfort for me, but I vividly remember the day I learned that I am not Italiana – after a family dinner at (yup, you guessed it) an Italian restaurant, I made a comment that I was so happy that we’re Italian – we have the best food, and everyone is so loud and happy! That’s when my seven-year-old boot-shaped bubble was popped – we’re not Italian, but Grandpa is… This was also the night I learned about step parents.