This post contains affiliated links. I will be compensated for purchases made at those links with no additional cost to you. Thank you for your support. As the saying goes, necessity is the mother of invention. I had some fresh blackberries that needed to be used as well as some very ripe bananas. I wasn't in the mood to make bread or pie, so VOILA! This Banana Blackberry Crumble is born! I baked it in my large cast iron skillet, which seems so down home and comforting for some reason. Who knew that berries and bananas could marry so well? Since my tastebuds have never totally recovered from Covid, my friend Rhonda, my husband and my son all gave this recipe the thumbs up. The first step is to get the blackberries ready. By adding the cornstarch, sugar and lemon juice to them first, the juices will begin to flow, giving this crumble its moist goodness. Next, you mix up the crumble ingredients. The butter should be cold, (not frozen), and cut into the dry ingredients so that it lives up to its name...crumble. Finally, prepare the bananas. When I first made this recipe, I simply sliced them and then caramelized them on one side. But, Rhonda suggested chopping them a bit smaller and caramelizing them then mixing them with the berries a bit more so that the flavor of the berries and the bananas combined rather than being in layers. I'm going to try it that way next time and see which method we prefer. If you try it before I do, please let me know your thoughts. I do think that the caramelizing step is very important to the final outcome of this recipe. Of course, you can't serve a crumble without a scoop of ice cream on top. We were out of vanilla and used Chocolate Chip Cookie Dough, lol. I think vanilla would have been better! If you loved this post, you may enjoy these as well:
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This post contains affiliate Links. I will be compensated for purchases made through those links at no additional cost to you. All views expressed are my own. Thank you for your support. These Valentine Cinnamon Rolls are definitely a work of love! Maddy first had the idea to make pink, heart shaped cinnamon rolls. She wanted to make them quick and easy, therefore, she didn't want to use yeast. After 3 tries, I think she got them just about perfect! To make the dough of these cinnamon rolls pink, she added regular pink liquid food coloring. Getting the heart shape was the most difficult task. First she tried just shaping them like hearts in the pan. That didn't work. Then I suggested she tried a ball of foil to make the indent between the two bumps. That didn't work either. The dough simply expanded around the foil. Alicia came up with the idea that worked the best! Instead of making one big roll of dough with the filling inside, she suggested rolling the dough from either side, meeting in the middle. That resulted in two spirals that created a natural heart shape when sliced. Genius! The next try was going to be purchasing heart shaped cupcake pans, but we avoided that! The frosting for these rolls is made with cream cheese, orange juice and orange zest, along with the confectioners sugar. Maddy piped the frosting into a heart shape to help enhance the Valentine look. The slight orange taste of the frosting, blending with the cinnamon is delicious! Of course, nothing would be complete around here with out some cute sprinkles! These cinnamon rolls are easy to bake and will make a great Valentine's Day treat for those that you love! Add a Hot Cocoa Bomb for a special Valentine breakfast! Maddy came up with such a fun way to make Valentine's Day Special!
This post contains affiliate Links. I will be compensated for purchases made through those links at no additional cost to you. All views expressed are my own. Thank you for your support.
I am a big fan of the Great British Baking Show. If you've watched it, you will have noticed that the bakers create their recipes using digital kitchen scales. It got me to wondering if there is a big difference in the results between the use of the scale compared to the standard way of measuring with cups and spoons. So, I asked for a digital kitchen scale for Christmas and I got one! (Thanks Maddy and Jacob!) Now, my experimentation has begun, much to my husband's delight.
This Post Contains Affiliate Links. I will be compensated for purchases made through those links at no additional cost to you. All views expressed are my own. Thank you for your support.
Funfetti is such a fun and festive choice for any occasion. My son and DIL had Funfetti cupcakes at their wedding reception! So, when I saw a bunch of posts about Funfetti Cookies online recently, and being the sprinkles lover that I am, I knew that I had to give them a try! They will add a festive addition to any Christmas cookie platter.
A couple of years ago, I shared a 3 ingredient cookie collection with you on this post. Cake mix cookies can be a life saver when you are in a hurry and need to take a plate of something somewhere. If you need some inspiration, be sure to check out that post to get some!
What makes these cookies even better is the addition of white chocolate Funfetti Chips! They have the same look as the cake mix, with the sprinkles in the chips! This is a good time of year to look for them in your local grocery store.
Click on the image below to get the PDF to print the recipe.
I hope that you enjoy them!
And now I have to get back to my baking!
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Creators of Hot Cocoa Bombs! (copyrighted)
Author
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here! Archives
June 2024
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