I love summertime for the songs the birds sing, the brightly colored flowers we can see and smell, and the warm sunshine that touches our skin.
Why do you love summertime?
Grab a fork and a plate for a taste of this Blueberry White Chocolate Cheesecake Pie.
With the 4th of July weekend here don’t pass up the chance to make one of these deliciously rich and creamy pies. This pie is easy (no-cook) to make and will wow just about any hungry crowd. I made a pie for a gathering of six and we didn’t leave as much as a crumb.
Bluberry White Chocolate Cheesecake Pie (Recipe adapted from Jamie Cookies It Up)
1 package (not the entire box) of honey graham crackers, crushed fine
5 tbsp. butter, melted
1 tbsp. sugar
1 tsp. vanilla
Put all ingredients in a medium sized bowl and mix completely. Press into a pie plate and bake at 375 degrees for about 7 minutes.
12 oz. cream cheese, softened
1/2 c. white chocolate chips, melted
2 c. powdered sugar
1 tsp. vanilla
2 tbsp. milk
2 c. whipped topping
1 pint of fresh blueberries ( add an extra half a pint of berries if you LOVE fruit)
dash of salt
In a large bowl with electric mixer, beat cream cheese and melted chips together. Add milk, vanilla, and salt. Mix in powdered sugar and whipped topping one cup at a time until smooth and creamy. Fold in blueberries. Pour into prepared pie crust. Refrigerate for two hours before serving.
Do you have plans for the 4th of July? What are you making for dessert?
This weekend hubby and I put on our work boots and followed a wet muddy path out behind our house until we got to the wild black raspberry plants. I have been wanting to make some homemade jelly for a while now and it just didn’t seem right to let these plump juicy berries go to waste.
Of course we had to battle mosquitos, a couple Daddy Long Legs, and some noisy birds that warned us to leave their berries alone. But in the end – it was all worth it.
I followed this recipe for Blackberry Jelly that I found posted by Kathy in Florida on Food.com. If you follow the instructions just as I did, then I think you’ll be eating homemade jelly too!
When I have fruit that has a lot of seeds like these berries do I prefer to make jelly over jam because I can avoid the seeds all together.
This recipe was easy to follow and the jelly making went fairly quickly. I used a box of SUREJELL for the pectin. I have always had good luck with this brand and it’s what my mom used long before I started making jams and jellies. *Cooks note: Remember to skim the foam off the top before putting the jelly in jars.
And did you know there is no written rule that says you only have to eat jelly on toast or peanut butter and jelly sandwiches? Try it on a scoop of vanilla ice cream.
I am now officially in the jam and jelly making mood. My next adventure? To pick cherries and make homemade cherry jam.
Have you ever made homemade jams and jellies? What’s your favorite flavor?
Even if you haven’t given 4th of July dessert a thought at this point I think you might after looking at these pictures of these simple and wickedly good ice cream cookie sandwiches.
Of course you can buy cookies from your favorite bakery to make these but they aren’t the same as using chocolate chip cookies made from scratch.
I filled these sandwiches with Edy’s Slow Churned Ice Cream made with 1/2 the fat . (This is not a sponsored post. ) I’m just sharing one of my favorite products with you. My new favorite Edy’s flavor is Mud Pie; coffee ice cream with chocolate cookie chunks and fudge swirl. I have to admit it rocks the ice cream world.
Chocolate Chip Cookies
1 stick of margarine, or butter
1/4 c. sugar
1/4 c. light brown sugar
1 large egg
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. vanilla extract
1 cup all-purpose flour
1/2 c. mini semi-sweet dark chocolate chips
Makes about 16 cookies.
Preheat oven to 350 degrees. Grease two cookies sheets with cooking spray.
In a large bowl cream together margarine, sugars, egg, salt, baking soda, vanilla. Add flour and mix completely. Fold in mini-chocolate chips. Drop by dining teaspoon onto cookie sheets about two inches apart. Bake approximately 8 minutes until cookies are light golden colored and are slightly firm to the touch. Be careful not to over bake.
Move to a cooling rack and allow to cool completely before making ice cream sandwiches.
What’s your favorite flavor of ice cream?
I was ready to experiment in the kitchen yesterday. I planned on making something with some Granny Smith apples I had on hand. I considered making a pie, muffins, bread, and apple crisp, but I couldn’t shake the idea of creating a deliciously moist apple cake.
I started out with a big bowl and worked my way into this delicious cake. I promise you this cake is super moist (thanks to the sour cream) and will quench any hankering you have for the combination of apples and cinnamon. What’s even better? You can don’t need an electric mixer to whip this cake up; simply mix by hand.
I decided to title this recipe as Old-Fashioned Apple Sour Cream Cake because it is the type of dessert my mother or grandmother would have whipped up to serve following one of their delicious home cooked meals.
Old-Fashioned Apple Sour Cream Cake
1 c. granulated sugar
1 large egg
1 stick of butter, softened
1/2 c. sour cream
1/4 tsp. cinnamon
1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
1 c. all-purpose flour
1 Granny Smith apple peeled, cored, and sliced very thin
Cinnamon and sugar mixture – 1/2 c. granulated sugar and 1 tsp. cinnamon; add prepared apple slices and set aside
Preheat oven to 350 degrees. Grease an 8”x8” glass baking dish
In a large bowl mix by hand the sugar, egg, softened butter, and sour cream. Add cinnamon, baking powder, baking soda, vanilla, and flour; mix until all ingredients are combined. Don’t over mix. Pour half of the batter into the prepared baking pan. Layer half of the apple slices on top of the batter. Repeat with remaining cake batter and apple slices. The apples will be the top layer.
Bake for approximately 30 – 35 minutes, or until a toothpick comes out clean after being submitted into the center of the cake.
Cool slightly and serve warm with your favorite vanilla ice cream, or allow to cool and serve later.
What is your favorite fruit to bake with?
This pistachio salad is one of my summer picnic favorites. And while it’s usually a popular item at most supermarket deli’s there is no reason not to make it yourself at home. The ingredients and the making of this salad are so simple that you’ll wonder (like me) why you didn’t make it sooner, or more often.
Here is what you will need.
(1) 8 oz. tub of light whipped topping
(1) 20 oz. can of crushed pineapple (drained)
(1) 3 oz. package of instant pistachio pudding
2 c. mini marshmallows
2-3 drops of green food coloring (optional)
In a large mixing bowl mix the pudding and drained pineapple together. Add the whipped topping and mix until everything is combined. Add the food coloring if desired. Fold in the mini marshmallows. Refrigerate a couple hours before serving.
I didn’t use the food coloring in this salad. If you decide to use it in your salad it will be much more greener.
What’s one of your favorite picnic salads?
SAVE THE DATE!!
Who: Elizabeth Cady Stanton Child Care Center presents
What: The Former Willard State Psychiatric Center Tour – 2015
Where: Camp Edgemere to purchase tickets @ $10.00 each. Children under 10 – no charge.
When: May 16, 2015 9AM & 1PM
At 11AM there will be a service at the Willard Cemetery memorializing Lawrence Mocha. Mr. Mocha (also known at the gravedigger) was a patient at Willard who buried over a thousand other patients while he was institutionalized. New York Times Journalist, Dan Barry, wrote an excellent article about Mr. Mocha. To read his article click here.
Why: This tour is offered annually as fundraiser for The Elizabeth Cady Stanton Children’s Center.
For more information contact (607)869-5533
Curious about what you might see while touring Willard? Check out my 2011 tour of Willard here.