Last week, Fearless Baby and I went on an adventure – we went blueberry picking! I was apprehensive, as we had never been to this farm before (and had never been blueberry picking, period) and it was a 45-minute drive away. If you’re familiar with toddlers, you know that combining a new activity with a fairly-lengthy drive is risky. Will it be a fantastic adventure? Or a catastrophe? In our case, it turned out wonderful. It was a weekday morning, and the farm was quiet, which made our berry-picking delightfully leisurely. The overcast skies kept the temperature from getting too high (and made for excellent lighting for taking pictures). And my daughter had SO much fun. She quickly figured out which berries to pick (the plump, dark blue ones), and which ones to leave behind (the green and pink unripe ones). After an hour of picking, our baskets were full.
Lemon and blueberry is one of my favorite flavor combinations, so I knew I wanted to make a lemon/berry dessert straightaway, and settled on this Lemon-Blueberry Cream Pie. And heavens, it turned out amazing. It has a sweet graham cracker crust, topped with a tart no-bake lemon cream cheese/pudding layer, topped with fresh blueberries + jam, then more lemon cream cheese/pudding, and fresh whipped cream. The combination of the crumbly crust, the smooth / creamy lemon layer, and bright pops of fresh blueberries is divine. We all loved it so much that we’ve decided this should be a summertime tradition: A mama/daughter trip to the farm for fresh berries, followed by making this delicious pie for the whole family to share.
And Nashville friends, I can’t recommend Kelley’s Berry Farm highly enough. Warm, welcoming employees, easy to find, and delicious berries. Take a look at their Facebook page for more information/hours if you want to visit, too!
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The 4th of July is this Saturday, which means that if you’re in the USA, you’re seeing lots of red, white, and blue this week — In flying American flags, in party decorations, in patriotic outfits .. and on your favorite food blogs. =) I couldn’t resist the excuse to post a red, white, and blue treat, and I specifically wanted to challenge myself to make something that was naturally colorful, rather than using artificial food coloring. Thank goodness that beautiful red and blue berries are perfectly in season here! These popsicles have three layers — a pureed blueberry layer, a sweetened Greek yogurt layer, and a pureed cherry layer (strawberries or raspberries would also be fantastic, but I couldn’t pass up some gorgeous fresh cherries on sale).
And y’all, these popsicles turned out just as I hoped they would – absolutely delicious, refreshing, and patriotically pretty. Two things worth noting: 1) The popsicles do have added sugar to each of the layers, which makes them delightfully sweet. However, you can absolutely omit (or reduce) the added sugar, which will make for a more-tart, but still scrumptious frozen treat. Adjust the sugar accordingly based on your needs and taste. 2) The original (Martha Stewart) recipe called for the three layers to be swirled together, but I chose to keep them as three distinct layers, mostly for visual reasons. The next time I make these, I will definitely swirl the layers together. Why? Because that sweetened yogurt layer is SO insanely, addictively amazing. I wished I had a little of that creamy, sweet yogurt in every bite, rather than just in the middle layer. Lesson learned — next time, I’ll just do as Martha says. =)
Happy Independence Day, Americans — I hope you all have a wonderful time celebrating this weekend!
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Summer has arrived in Tennessee — it’s sunny, it’s humid, and it’s predicted to be over 90 degrees every day for the foreseeable future. Even though lots of people loathe hot weather like this, I actually don’t mind it. As long as I have access to plenty of shade, some air conditioning, and cool beverages, I feel pretty comfortable. And steamy weather like this always inspires me to try out some new refreshing drink recipes — like this spritzer, with pineapple juice, lime juice, coconut water, + sparkling water.
This drink was super delicious, incredibly refreshing, and so easy to make. A little tart, a little citrusy, a little sweet, and unbelievably satisfying on a hot day. It’s definitely going to be my go-to drink for summer parties and cookouts this year! I love that it has a slightly fancy taste + look that makes it perfect for parties, but it truly is no more difficult to make than a pitcher of lemonade. It is fantastic just as written, and it would be excellent with a splash of rum added, if you’re wanting something a little more decadent. So, if you’re looking to jazz up the drink menu at your next summer cookout, give this simple, wonderful spritzer a try!
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My (newly!) TWO-year-old daughter has recently learned a new phrase: Ice Cream Truck! We moved into our current home less than a year ago, and little did we know that we’re apparently on the daily route for the neighborhood ice cream truck. When we’re out playing in the backyard, we can hear its tell-tale music approaching, and my little lady excitedly says “ice cream truck! ice cream truck!” And while I don’t mind letting her have an occasional treat from the truck, I prefer giving her something a little bit healthier, and a little bit more homemade. And that is how I stumbled across this recipe for Banana-Peanut Butter Frozen Yogurt. It combines three of her favorite foods simply and quickly to make a delicious, satisfying, hot weather treat.
While this is just as scrumptious and creamy as store-bought ice cream, it’s healthier and more natural than many of the ice cream truck’s options, and super simple to make, with a mere three ingredients. It’s wonderfully balanced, with richness from the peanut butter, a tart bite from the Greek yogurt, and natural sweetness from the bananas. The three ingredients are all familiar enough to my daughter that they made the frozen yogurt an instant hit with her, yet they’re complex enough together that this isn’t merely “kid food” — it’s appealing to adults, too. So, if you and your family are looking for a wonderful homemade frozen treat to cool you down on these hot summer days, give this awesome recipe a try!
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As many of you know, we LOVE Mexican and Southwestern food in our household and eat it frequently. However, I tend to make the same few dishes over and over again to serve with it (Cilantro-Lime Rice, Mexican Rice, and black beans). They’re super delicious, BUT I’ve been wanting to change things up. So, I took to my Facebook page earlier this spring, and asked for ideas. And WOW, you all came up with some wonderful ones — from calabacitas to elote to papas y mas. (Click here to read all of them). One suggestion in particular called out to me immediately: Sopa de Fideo, which is essentially a Mexican tomato noodle soup. So, I did some research on it, looked through a ton of recipes, and made a version for my family and I to try.
And wow, this soup was incredible! This is total comfort food for me, as it combines some of my favorite things: soup, pasta, and citrus. The broth is slightly thick, due to the starch released from the pasta, which gives it a rich, hearty consistency without needing butter or cream. The pasta is tender + wonderfully flavorful from toasting it in oil. And the tomato-lime-cilantro flavors of the soup are bright, tangy, and wonderfully balanced. I can’t believe it took me 30+ years to try Sopa de Fideo, and I’m going to make up for lost time by eating it constantly from now on. =) Thank you to reader Norma for suggesting this amazing soup, and to all the other commenters for your fabulous ideas — I’m working my way through your suggestions, one by one!
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