Raspberry Blueberry Crumble

If I had enough foresight, this picture would show a red, white, and blue dessert and be a perfect recipe to share on the Fourth of July.

But alas, my patriotic spirit was overcome by my desire to quickly take a picture and dig in to this scrumptious dessert.  Io I forgot to add the white ice cream to my red raspberries and blue blueberries,  But, when you do it at home, it will be a perfect dessert to celebrate the upcoming July holiday.  It’s so simple by so delicious: fresh berries, a little bit of flour and lemon to thicken and bring out the juices all topped with brown sugar, oatmeal, and butter.

RASPBERRY BLUEBERRY CRUMBLE
From My Mom

INGREDIENTS

2 cups raspberries
1 cup blueberries*
1 tablespoon all purpose flour
1 tablespoon lemon juice
3/4 cup light brown sugar
1/2 cup oats
Pinch of salt
4 1/2 tablespoons butter, cut into 1/4 inch size pieces
Ice cream, for serving

DIRECTIONS

Preheat oven to 375°F.

In a large bowl, stir together raspberries, blueberries, flour, and lemon juice. Set aside.

In a food processor, combine light brown sugar, oats, salt, and butter. Process until crumbly and combined. In a large pie dish, spread the berries in an even layer on the bottom. Sprinkle crumble topping on top. Bake for 30 minutes, until fruit is bubbling and crumble topping is golden brown.

*Use any combination of berries that your heart desires.
Let cool slightly. Serve warm with ice cream.

Vanilla Pavolva with Berries

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It’s back to the grind for me, my friends.

It’s that time of year when it is just plain scary to enter the hallowed halls of Walmart- even more than usual.  Everyone please remember to watch our for the wild children running down aisles begging their parents for the next cool batch of school supplies (anyone else miss gel pens), large families stocking up for the academic apocalypse, college students buying an inflatable chair for the dorm/prison cell, and

And let’s not even get started on the parking lot.  Instant road rage.

The school year is definitely back in gear, and I am having a small adjustment period to being back on a more normal schedule.  Sometimes I feel super productive and ready to get work done, and other times all I want to do is sit on my couch and binge watch Orange is the New Black.

This semester marks the start of a lot more new work for me.  I will start seeing clients in therapy within the next week, and earlier this week I held the first day of my Introduction to Psychology class.  Here hoping these students enjoy me as much as my pretend students I instructed when I was seven years old.  Because they loved me.

These new tasks have put a lot of work of my plate, which doesn’t leave me as much time to put delicious food on that plate.

This pavlova was a dinner for me during this first week back.  A treat for all my hard work.  This was a perfect recipe for a busy night.  All you do is whip up some egg whites and sugar (delicious) and then bake it for a little bit over an hour.  Then you can use that hour to get some work down (or watch Orange is the New Black- best show ever).  Then enjoy a delicious meringue treat.  Topped with summer berries this is perfection.

Eating dessert for dinner- I think I am setting a wonderful examples for my pupils.  The lessons they could learn from me.

VANILLA PAVLOVA WITH BERRIES
Slightly Adapted from Smitten Kitchen

INGREDIENTS

100 grams egg whites
Pinch of salt
3/4 cup super fine sugar*
1/4 teaspoon cornstarch
3/4 teaspoon vinegar
1/2 teaspoon vanilla extract
For serving: berries, whipped cream

DIRECTIONS

Preheat oven to 250°F.  Line a baking sheet with parchment paper.  Draw a circle that is 6 inches in diameter on the parchment paper.

In a small bowl combine sugar and cornstarch.  In another small bowl combine vinegar and vanilla extract.

In a separate bowl, whip egg whites and a pinch of salt on low speed, slowly increasing the speed to medium, until soft peaks form.  This should take 2-4 minutes.  Increase speed to medium-high and slowly adding in sugar-cornstarch mixture.  Then slowly add vinegar-vanilla mixture.  Whip until stiff peaks form, 6-8 minutes.

Use a spatula to spread the whipped egg white mixture into a 6 inch circle.  Leave a slight indentation in the middle for the berries and whipped cream.  Bake for 75-85 minutes.

Let cool slightly.  Serve with berries and whipped cream.

*If you don’t have superfine sugar, you can run normal granulated sugar in a food processor.  Also, I have made this with granulated sugar, and it has generally worked.

Angel Food Cake French Toast

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Now last week I took a mini-vacation, had lots of fun, and ate some good food.  I have enjoyed going back to a normal schedule and eating healthily at home again, but it did not take long for me to want something sweet.

Breakfast is sometimes just an excuse to eat dessert as a meal, and I am all for it.  Sure, you could eat some eggs and bacon and ham, but really I just want something sweet. Pancakes, Waffles, French toast, cake.  Give me anything sweet, and I am a happy girl.

Jessica at How Sweet It Is had the genius idea of subbing in angel food cake for bread in French toast.  I was so there.

This dish makes no qualms about the fact that you are eating dessert for breakfast, and I love it.  Really, it is a genius idea to dip cake in French toast batter and fry it up.

And if you eat breakfast for dinner, then you basically get to eat dessert for dinner.  Winning.

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ANGEL FOOD CAKE FRENCH TOAST
Idea from How Sweet it Is

INGREDIENTS

1 angel food cake.
3 eggs
1 tablespoon granulated sugar
1/2-3/4 cup milk
1 teaspoon vanilla extract
Pinch of salt
Nonstick spray/butter
Berries, for serving
Whipped Cream, for serving
Maple Syrup, for serving

DIRECTIONS

Slice the angel food cake into 2-2 1/2 inch slices.

In a large bowl, whisk eggs, sugar, milk, vanilla extract, and salt together.

Heat a griddle over medium high heat.  Grease pan with nonstick spray or butter.  I find nonstick spray is better works better for an even coating.  Dip 3-4 slices on angel food cake quickly in your batter.  Place on griddle.  Cook for 3-5 minutes.  Flip and cook another 3-5 minutes.  Repeat with remaining angel food cake.

Serve warm with berries, whipped cream, or syrup.

Serves 3-4.