Tag Archives: Berries

Cocoa Streusel Topped Cranberry Coffee Cake

Cocoa Streusel Topped Cranberry Coffee Cake

Today is a simple, quick Saturday post, seeing as it’s the Saturday before Christmas and hopefully you aren’t having to brave the shopping malls. But if you are out there braving the holiday madness, you have my condolences and when you get back, there is coffee cake to cheer you up. As there should be.

cocoa streusel topped cranberry coffee cake

This particular cake is easy to prepare, features the lovely, beautiful cranberry – perfect for December – and the streusel topping is very special because it utilizes cocoa powder to give the cake a chocolate-y crunch. A welcome change-up from usual coffee cake streusel!

Cocoa-Streusel Topped Cranberry Coffee Cake

This cake batter is very thick, which yields such a moist end result. This would be perfect to make the day before or morning your guests are to arrive and keep it around all week for general grazing purposes. It’s such a festive and delicious coffee cake, everyone will love it. Enjoy!

Cocoa Streusel Topped Cranberry Coffee Cake

{One Year Ago: Cincinnati Chili}
{Two Years Ago: Pumpkin French Toast}

Source: adapted from Homemade with Love by Jennifer Perillo

Ingredients:
COCOA STREUSEL TOPPING:
1 ½ cups all-purpose flour
¼ cup granulated sugar
¼ cup packed brown sugar
2 tbs unsweetened cocoa powder
1 tsp ground allspice
1 stick (8 tbs) unsalted butter, melted

CAKE:
3 cups all-purpose flour
½ tsp baking soda
½ tsp kosher salt
2 tsp baking powder
1 cup unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs, at room temperature
1 cup plain Greek yogurt, either 2% or full fat, not fat-free
Zest of 1 orange
3 cups fresh cranberries, coarsely chopped (I used my food processor for this)

Directions:
Preheat your oven to 350 F. Grease a 9×13” baking pan. Set aside.
First make the streusel topping. Add the flour, sugars, cocoa powder, and allspice in a medium bowl. Use a fork or whisk to stir in the melted butter until well combined. Set aside.
Now make the cake. Whisk the flour, baking soda, salt, and baking powder together in a small bowl. Set aside.
Add the butter and sugar to a large bowl and cream together with a hand mixer until light and fluffy, 3 to 5 minutes.
Add the eggs, beating well after each addition. Now add one third of the dry ingredients and mix on low speed until fully incorporated. Add one third of the yogurt and mix on low until fully incorporated. Repeat, alternating between the dry and wet ingredients until all have been added. Add the orange zest and beat quickly to combine.
Use a rubber spatula to fold in the cranberries until evenly incorporated. Spread the batter into the prepared baking pan, smoothing it out to an even layer. Evenly sprinkle the cocoa streusel on top, making sure to get the outer edges too. Bake for 60 minutes, until a metal skewer inserted into the center comes out clean. Let cool for 30 minutes, then serve warm or at room temperature.

Cranberry Noels

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Today is a good, fun day – yep, it’s Secret Recipe Club reveal day! However… this reveal day is extra special, because we did a virtual holiday cookie exchange! When we got our assigned blogs, we all picked a cookie recipe to make and “swap.”

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I was assigned My Hobbie Lobbie, a wonderful blog written by Trisha who lives in Sydney, Australia with her husband. She used to have a corporate career but left that a couple years ago to pursue her passion of baking and crafting.

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Since this is a holiday cookie exchange, I went with these cranberry noels; it seemed like the right thing to do. But I was very tempted to bake up Trisha’s chocolate pistachio biscotti, or possibly her chocolate chocolate chip cookies. These cranberry and pecan (or walnuts!) slice and bake cookies were quite delicious. I did not go wrong here!

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These would be welcome at your non-virtual, three-dimensional cookie swap, for sure. I highly recommend. Not too sweet, just sweet enough, with a crisp exterior and a very soft and crumbly, shortbread-y interior. Matt told me to get them out of the house, for fear he would eat them all.

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So I did. I took them to the animal shelter where I volunteer once a week, where they were immensely enjoyed by the people and more than one dog begged for a cookie!

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This was such a fun SRC event, I hope we make this an annual thing! And I hope all of you enjoy these delicious cookies!

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Source: ever so slightly adapted from My Hobbie Lobbie

Ingredients:
1 cup butter, room temperature
3/4 cup sugar
2 tbs milk
1 tsp pure vanilla extract
2 1/2 cups all-purpose flour
3/4 cup dried cranberries
1/2 cup pecans, chopped

Directions:
In a large mixing bowl, using an electric hand mixer, cream the butter and sugar together until light and fluffy. Add the vanilla and milk and beat until just combined. Gradually add the flour, beating after each addition, then turn off the beaters and stir the cranberries and pecans in by hand until fully combined.
Divide the dough into 2 portions and roll each portion into a log. Wrap in plastic wrap and refrigerate for 2 hours.
Preheat oven to 375 F. Line 2 baking sheets with silpats or parchment paper.
Using a sharp knife, cut the logs into about 3/4-inch-thick slices and transfer to the prepared baking sheets.
Bake until edges are golden, about 14 to 16 minutes, rotating baking sheets halfway through. Remove from oven, and transfer cookies to a wire rack to cool completely.


Cranberry Chocolate Pecan Pie

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Pecan pie is probably one of the first desserts I ever learned how to make. Unless dipping strawberries in whipped cream counts. Likely not.

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You see, my grandfather, Pawpaw, is probably the world’s biggest pecan pie fiend, so when we weren’t sure what to get him for Christmas, my mom and I would bake him a pecan pie and that would be his Christmas present. More often than not, in my family pecan pie made an appearance at Christmas dinner as well as Thanksgiving.

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So that probably figures into why I feel completely comfortable sharing a pecan pie with my dear readers even though it’s December and Thanksgiving leftovers are already a thing of the past.

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I’ve shared a very special version of pecan pie in the past here, and this one is quite different enough that I don’t feel redundant. Today we’re adding chocolate (!!!) and fresh cranberries. Because chocolate ALWAYS works, and because I’m firmly in the camp of believing cranberries belong on December menus all month long.

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We always baked Pawpaw a very traditional pecan pie, so I’m not sure how he’d feel about this one. But Matt and I did love it. I’m not gonna lie – it’s rich, as most pecan pies are, and I think the chocolate takes that over the top even more. But the pop of the tart cranberries was welcome to my palate, and I think this is a great pie to bake if you’re looking to shake up tradition a little. I hope you enjoy it!

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{One Year Ago: Mint Chocolate Cookies and Cream Ice Cream, No-Bake Chocolate, Peanut Butter and Oatmeal Cookies}
{Two Years Ago: Pumpkin Pecan Souffled Pancake}

Source: slightly adapted from The Boozy Baker by Lucy Baker

Ingredients:
Pie dough for 1 (9-inch) pie, chilled
1 ½ cups fresh cranberries
1 cup granulated sugar
¼ cup bourbon
1 cup light corn syrup
Pinch of kosher salt
2 tbs unsalted butter
2 oz. good quality dark chocolate, rough chopped
3 large eggs
1 (8 oz.) bag of chopped, toasted pecan pieces

Directions:
On a lightly floured surface, use a floured rolling pin to roll out your pie dough into a 12-inch circle. Lightly grease a 9-inch pie plate and transfer the dough to the plate. Crimp the edges decoratively, then chill the pie shell in the refrigerator while you make the filling.
Preheat your oven to 350 F. Arrange a rack in the lower third of the oven.
To make the filling, combine the cranberries, sugar, bourbon, corn syrup, and salt in a medium saucepan. Bring to a simmer and cook until the cranberries soften and the mixture thickens, 4-6 minutes. Add the butter and chocolate and stir until melted. Remove the saucepan from the heat and allow to cool about 15 minutes.
In a small bowl, whisk the eggs until frothy and well blended. Very slowly pour in a small amount (about ¼ cup) of the cranberry chocolate mixture into the beaten eggs, whisking continuously. This will temper your eggs so they do not scramble when you add them to the pie filling. After your eggs are tempered, slowly pour them into the cranberry mixture, stirring continuously until combined. Now stir in the pecans.
Remove the pie shell from the refrigerator. Set the pie plate on a rimmed baking sheet. Pour the pie filling into the pie shell, and bake until the filling is just set and slightly puffed, about 45 minutes. Cool the pie completely on a wire rack. Cut into slices and serve.

Cranberry Hatch Chile Salsa #SundaySupper

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Happy Sunday Supper everyone! We are smoothly transitioning from the season of giving thanks to the season of giving (and receiving, let’s be honest) gifts with our theme this week of Food as Gifts!

You will get lots of wonderful ideas for the family and friends in your life who enjoy a good edible present. Today I’m sharing a cranberry salsa/sauce, which probably prompted you to say or at least think, “Uh, Thanksgiving was last week, Julie. Maybe you need a calendar for Christmas.” I know, I know. But I firmly believe that cranberries should last us until January, and that they are just as comfortable on December holiday tables as they are on the Thanksgiving table.

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And since this is a gift from me, I had to go all Tex-Mex with it, giving you this wonderful, amazing Tex-Mex-y spin on the usual cranberry sauce. I used Hatch chiles, but you could easily sub in the same amount of jalapenos and it would be delicious. This is a bit spicy, and not nearly as sweet as some cranberry sauces, which I loved. It’s thick and beautiful.

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You can pass it around at a formal holiday table like you would at Thanksgiving, or I also loved it heated and then poured over a block of cream cheese to be scooped up with crackers. Or honestly, just eat it with tortilla chips in front of the TV. It’s perfectly at home that way! It is also lovely on leftover turkey tacos or enchiladas. I would know. 😉

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If you happen to have someone on your gift-giving list who loves spicy Tex-Mex inspired holiday-appropriate condiments, then you’re covered on what to get them – cross ‘em off the list and pat yourself on the back! Or, give yourself a gift this year. You work hard. You deserve it. Enjoy, everyone!

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{One Year Ago: Apple Cider Doughnuts}
{Two Years Ago: Pumpkin Cheesecake, Mole Poblano with Chicken Thighs}

Source: slightly adapted from The Homesick Texan’s Family Table by Lisa Fain

Ingredients:
12 oz. fresh or frozen cranberries, thawed if frozen
½ cup granulated sugar
½ cup fresh squeezed orange juice
¼ tsp ground cinnamon
2 poblano chiles, roasted, peeled, stemmed, seeded and diced
2 Hatch chiles, roasted, peeled, stemmed, seeded and diced
¼ cup chopped toasted pecans
2 tbs finely grated orange zest
½ cup chopped fresh cilantro
¼ tsp ground cumin
Pinch of ground ginger
Pinch of cayenne
Kosher salt, to taste

Directions:
In a large pot, stir together the cranberries, sugar, orange juice, and cinnamon. Cook over medium heat until the sugar is dissolved and the cranberries are soft, about 10 minutes. Remove from the heat.
Stir in the poblano and Hatch chiles, pecans, orange zest, cilantro, cumin, ginger, and cayenne. Add salt to taste. Refrigerate for 2 hours before serving. Stored in an airtight container in the refrigerator, it should keep up to 1 week.

Beverages:

Bread:

Appetizers and Snacks:

Condiments and Sauces:

Savory and Sweet Mixes:

Desserts and Sweets:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Blueberry Barbecue Chicken

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Happy Hump Day! It’s the week no one can ever believe is upon us, myself included, despite the fact that it happens to us every year: the week before Labor Day!! Aaaahhhh!!!

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So this week I’m making the push to get the last bit of summery recipes blogged for you. Also since Labor Day is right around the corner, I’m sharing a delicious grilled recipe, along with a recipe round-up of ideas for your weekend, since most of us red-blooded Americans turn into grilling machines on summery three-day weekends.

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This is my blueberry contribution to the blogosphere for this 2014 summer season, and it’s a dang good one. This barbecue sauce is complex, fruity and sweet, yet also a touch spicy and decidedly savory. It pairs perfectly with chicken, which is what I was craving for it, but it would be lovely with turkey or pork too, I think.

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Enjoy it with sweet, seasonal blueberries for a few days longer!

And now for a GRILLING RECIPE ROUND-UP: (in alphabetical order)

Baba Ghanoush
Banh Mi
Chili Dogs
Classic Barbecue Chicken
Cumin-Cilantro Chicken Sliders
Grilled Cherry Tomato, Garlic and Goat Cheese Toasts
Grilled Romaine Hearts with Bacon Blue Cheese Vinaigrette
Grilled Salmon with Strawberry Salsa
Grilled Salmon with Tamarind-Peach Barbecue Sauce
Grilled Shrimp with Tarragon-Tabasco Butter
Italian Dressing Grilled Shrimp
Italian Sausage Hoagies with Caprese Relish
Jamaican Jerk Chicken with Ginger Barbecue Sauce
Jamaican Jerk Snapper
Kansas City Barbecued Spare Ribs
Maple Glazed Baby Back Ribs
Margarita Glazed Baby Back Ribs
Mexico City Street Corn
Molasses Mustard Pork Chops
Naan Bread
Pimento Cheese and Bacon Burgers
Rosemary Skewered Chipotle Shrimp
Salade-aux-Lardons Pizza
Skirt Steak with Green and Red Chimichurris
Steakhouse Pizza
Summer Corn and Roasted Pepper Pie
Tandoori Chicken Drumsticks

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{One Year Ago: Sweet Cherry Hand Pies, Plum Pecan Pancakes, Zucchini Arugula Lasagna, Cherry Upside Down Cake}
{Two Years Ago: Pickled Peach Orzotto}

Source: barbecue sauce lightly adapted from Sauces, Rubs and Marinades by Steven Raichlen

Ingredients:
1 quart fresh blueberries
1 large celery rib, chopped
1 small onion, chopped
1/2 red bell pepper, seeded and chopped
1 small carrot, peeled and chopped
1 garlic clove, smashed and peeled
1/2 cup cider vinegar
1/4 cup honey
1 tbs molasses
1 tbs ketchup
1/2 tbs sweet paprika
Kosher salt and black pepper, to taste
1/2 tsp ground cinnamon
1/4 tsp ground mustard
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp celery seed
1/8 tsp cayenne, or more to taste
Pinch of ground cloves
1 whole chicken, cut up into 8 parts

Directions:
Preheat an outdoor grill to very high heat. Remove the chicken from the refrigerator and let it come up to room temperature.
Make the barbecue sauce: puree the blueberries in your blender.
In a medium saucepan, combine the blueberry puree, celery, onion, bell pepper, carrot and garlic. Gently simmer over medium heat until the vegetables are soft and the sauce is thick, 15-20 minutes.
Wipe or rinse out your blender to get some of the blueberry skins out, but no need to really wash it. Pour the contents of the saucepan into the blender and puree until smooth. The sauce should be thick but pourable; add water if too thick.
Taste and correct for seasoning, if necessary. Pour it back into the saucepan and keep warm over low heat. When ready to use it on the chicken, pour about 40-50% of the sauce into a small bowl or cup.
Trim the chicken, then season generously with salt and pepper on both sides. Place it on the grill skin side up. Cover the grill and let it cook about 10-12 minutes. Flip the chicken, then baste the cooked side liberally with the barbecue sauce. Let the skin get really crispy, then with about 5 minutes to go (or when the internal thermometer reads about 150-155), flip the chicken again and liberally baste the skin side. Cover and let it finish cooking through. Rotate the pieces as needed if your grill has a hot spot. The whole thing will take between 20 and 30 minutes total, but please use a meat thermometer as it is the only way to be sure. You want to remove the chicken when internal temperature reads 165 F.
Let the chicken rest for 5-10 minutes. Serve with the extra reserved barbecue sauce.

Nectarine Raspberry Dutch Baby

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Happy Friday, happy month of August, and happy WEEKEND!!! What are your weekend plans? And how’s your weather predicted to be? It’s supposed to rain on and off where I am; I was originally slated to run a very athletic 5K with Matt on Saturday, to benefit St. Jude’s Children’s Research Hospital, but in training I got a lovely little shin splint. So, no 5K for me. Matt decided to skip it also, as he freely admits he hasn’t properly trained for it, so we’re blowing off the world and holing up in a romantic hotel and spa this weekend. After the Soundgarden/Nine Inch Nails concert tonight, that is!!! I’m just, oh, a teensy bit excited for all this. 🙂

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Oh, and this also will conclude my week of No Longer Neglecting Raspberries on this blog! This is the third raspberry recipe I’m bringing to the table for the week. I started with a delicious chicken and raspberry salad, where raspberries worked double duty – a salad ingredient and pureed to make the vinaigrette! Delicious and light and perfect for summer.

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Then yesterday we made homemade soda using fresh raspberries, which was awesome. And now today, we are eating breakfast. And we’re including some stone fruit, because ‘tis the season for that too. This Dutch baby was outstanding, as pretty much all Dutch babies are. The large amounts of fruit made this particular baby a bit less wrinkly than most, but they also made it a bit thicker in the middle, which hurt no one’s feelings in my house. Make sure you try this one before we lose the berry and stone fruit season for the year! (Sniff). Enjoy!

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{One Year Ago: Blueberry Bread, Peaches and Cream Crumble Topped Pie}
{Two Years Ago: Blueberry Scones with Lemon Glaze}

Source: The Boozy Baker by Lucy Baker

Ingredients:
3 large eggs
1 tsp lemon zest
1/3 cup granulated sugar
¼ tsp kosher salt
2/3 cup all-purpose flour
¼ tsp ground cinnamon
1/3 cup plus 2 tbs whole milk
3 tbs white wine
1 cup fresh raspberries
2 medium nectarines, pitted and cut into chunks (no need to peel them – you’re welcome ;))
4 tbs unsalted butter
Confectioners’ sugar, for dusting

Directions:
Preheat the oven to 425 F. On the stovetop, heat a 10-inch cast-iron skillet over medium-low heat.
In a medium bowl, whisk together the eggs, lemon zest, sugar, and salt until combined. Add the flour, cinnamon, milk, and wine and whisk again to combine. Fold in the raspberries and nectarines.
Melt the butter in the preheated cast-iron skillet and swirl the pan to coat it well. Pour the batter into the skillet, making sure to spread the fruit evenly. Transfer the skillet to the oven and bake for 20-25 minutes, or until puffed and golden brown.
Dust with confectioners’ sugar, cut into wedges, and serve hot.

Raspberry Vanilla Soda

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Ah, soda. Or pop. Or coke. Whatever you and your region call it, it remains many a human being’s guilty pleasure. Fortunately, it’s easy to make at home, where you can control the ingredients. Oh, and homemade soda has way more flavor, tastes really fresh, and isn’t full of chemicals that make you feel like you can’t stop drinking it.

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I found this little gem in Joanne Chang’s cookbook, Flour, Too, and knew I had to try it once raspberry season hit. It didn’t disappoint. So richly flavorful, with strong vanilla overtones that surprisingly don’t fight the tart raspberries. I can assure you, this is a soda you will not find at your local convenience store!

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And, like I said earlier, this isn’t really addictive. I mean, it’s really good, so you do want to keep enjoying it of course, but it’s so much easier to practice moderation on homemade soda than on the commercially made cans.

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Oh, and Matt wanted me to be sure and tell you guys: apparently this is extremely tasty with a little vodka thrown in! So enjoy (spiked or not)!

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{One Year Ago: Corn Chowder}
{Two Years Ago: Cubano Sandwich}

Source: slightly adapted from Flour, Too by Joanne Chang

Ingredients:
1 cup fresh raspberries
¾ cup granulated sugar
1 vanilla bean, split in half lengthwise and seeds scraped out
2 tbs freshly squeezed lemon juice
1 tbs freshly squeezed lime juice
1 to 1 ¼ cups club soda for each drink

Directions:
In a small saucepan, combine the raspberries, sugar, vanilla seeds and the bean itself, and 1 cup water. Bring to a boil over high heat, stirring until the sugar dissolves. Remove from the heat and let steep for 1 hour.
Pick out the vanilla beans and then transfer this mixture to a blender. Puree, then strain the mixture through a sieve placed over a small bowl or large glass measuring cup to remove most of the raspberry seeds. Add the lemon and lime juices to the raspberry puree and stir to combine. Refrigerate the syrup if not using immediately.
For each drink put 3 tbs raspberry syrup in the bottom of a drinking glass, then fill the glass with ice. Pour in the club soda. Stir gently with a long spoon until well mixed, then serve immediately.

Chicken Raspberry Salad with Raspberry Vinaigrette

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At the beginning of summer, I compiled all my summer produce recipes and categorized them by produce item for you in a Summer Produce Recipe Round-Up. And that is when I realized just how much I’ve been neglecting the lovely little raspberry on this blog. Oops!

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Since raspberry season has rolled back around, I think it’s time to correct that. And thus, for the remainder of this week, I will be bringing you raspberry recipes. Starting with this scrumptious dinner salad.

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I tend to associate raspberries either with sweets, or with just snacking. But let us not forget how tart they can be, which makes them perfect for savory summer meals. Here in this salad they are featured twice: pureed as part of the salad dressing, and then left whole and tossed in as a component of the salad itself.

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I *really* loved this one. Even though my northeastern US summer hasn’t been all that hot, taken as a whole, I’ve been obsessing over light dinner salad fare the past couple months. I just haven’t wanted to turn on the stove much, I guess. This one was perfect. Enjoy!

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{One Year Ago: Banana Pudding}
{Two Years Ago: Homemade Ranch Dressing}

Source: adapted from Weeknights with Giada by Giada de Laurentiis

Ingredients:
2 whole chicken breasts, butterflied open
Kosher salt and freshly ground black pepper
¼ cup extra-virgin olive oil, plus more for cooking the chicken
1 pint of fresh raspberries, divided
2 tbs fresh lemon juice
1 tbs honey
1 large head of butter or Boston lettuce, cored and torn into pieces
4 oz. baby spinach or baby arugula
¼ cup shelled pepitas, toasted and cooled

Directions:
Season the chicken with salt and pepper. Preheat a grill pan, outdoor grill, or sauté pan to medium-high heat. Brush or drizzle your cooking surface with oil, then cook the chicken until nicely browned and just cooked through, about 8-10 minutes total, flipping once halfway through. Remove the chicken to a cutting board and let rest for 5 minutes while you make the dressing.
For the dressing, add ½ cup of the raspberries to a blender, along with the ¼ cup olive oil, lemon juice, honey, and salt and pepper to taste. Puree until very smooth. Taste for seasoning and adjust as needed.
Slice the chicken thinly. Now assemble the salad. In a large bowl add the lettuce, spinach or arugula, plus the remaining raspberries. Lay the chicken on top, then drizzle dressing over all. Add the pepitas as garnish. Toss the salad to coat it with dressing, adding more as needed. Serve immediately.

Strawberry Mango White Sangria #SundaySupper

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Welcome to Sunday Supper! Our theme this week was Summer Chillin’, which means that everyone is bringing you a delicious recipe that is to be served cold. Sounds good to me!

June in NYC can be a bit odd – it starts with Needing a Sweatshirt to Go Outside and ends with Sweltering Humidity, Ugh, despite the temps not being all that high. Then July usually oscillates between Gorgeous Summer Days and Too Hot to Think Straight.

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I adore New York summers, and thanks to growing up in triple-digits-for-two-months Texas, I actually find summer up here to be quite tolerable – most days. There are a few days here and there where the temperature does rise uncomfortably high and pair that with the humidity up here? Ouch. You desperately need something chilled to drink.

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Enter this amazing, refreshing sangria that goes down a bit too easy and showcases beautiful summer fruit. I highly recommend this the next time you need a little cooling off. Enjoy!

Recipe notes: you can make this on the sweeter side or not. Choosing pinot grigio and lemon-lime soda will make it sweeter. Choosing sauvignon blanc and club soda will make it less so. You can go one or the other combination or mix it up in whatever way you want.

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And don’t forget to check out the rest of the fantastic chilled recipes from my Sunday Supper gang!

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Source: Mod Mex by Scott Linquist

Ingredients:
1 small bunch of fresh mint
2 (750-milliliter) bottles of white wine, either pinot grigio or sauvignon blanc
1 large ripe mango, peeled and cubed
1 pint fresh strawberries, hulled and roughly chopped
1 Navel orange, sliced into rings, rings cut into halves or quarters if desired
1 lemon, sliced into rings
½ cup brandy
1 (12-oz) can lemon-lime soda or club soda

Directions:
Add the mint to a large, glass pitcher. Use a wooden spoon to muddle and bruise the mint to bring out its flavor. Add the wine to the pitcher, then all the fruit and the brandy. Refrigerate for at least 2 hours. When ready to serve, add the carbonated beverage and serve over ice.

Brisk Beverages

Chilled Starters

Snappy Salads and Sides

Refreshing Main Dishes

Cool Confections

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Jumbo Strawberry Muffins

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Today is National Doughnut Day! Oh yes, that is a thing, as well it should be. So I’m sharing muffins… Clearly…. But, in my defense, when I made these muffins, I was really debating with myself on whether I should make strawberry muffins or strawberry doughnuts. The muffins won out when I flipped a coin, but I was thinking about doughnuts when I made these, so it counts, right? Or something….

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These are completely delicious. There’s something about jumbo muffins (jumbo cupcakes too) – I mean, they are so impractical to make and awkward to eat. And yet, they are awesome. Nobody doesn’t love them: the sight of that huge hunk of moist, flavorful carb overload, then the secret thrill of biting into something almost the size of your head – we just all love them anyway, despite their inherent impracticalities.

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These are so much fun, and of course, incredibly yummy. A fantastic vehicle for those strawberries looking gorgeous right now. Enjoy!

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{One Year Ago: Sorghum Syrup and Toasted Walnut Ice Cream}

Source: adapted from Food and Wine

Ingredients:
3 cups all-purpose flour
3/4 cup granulated sugar
1 tbs baking powder
1/2 tsp baking soda
1 tsp kosher salt
1 stick plus 2 tbs unsalted butter, melted and cooled slightly
2 large eggs
1 1/2 cups buttermilk
1 lb. strawberries, hulled and chopped
1 tsp lemon zest
Raw sugar, such as turbinado, for sprinkling

Directions:
Preheat the oven to 375 F and position the rack in the lower third of the oven. Coat 6 jumbo muffin cups with nonstick baking spray. Set aside.
In a large bowl, combine the flour, granulated sugar, baking powder, baking soda and salt. In another large bowl, beat the butter with the eggs until well combined. Fold in the dry ingredients and buttermilk in 2 alternating additions, then fold in the strawberries and grated lemon zest.
Spoon the batter into the prepared muffin cups and sprinkle the tops generously with the raw sugar.
Bake for 50 to 60 minutes, until golden on top and a toothpick inserted in the center of a muffin comes out clean. Let the muffins cool for about 5 minutes in the pan, then transfer the muffins to a rack to cool completely before serving.