It finally feels like summertime here in the Midwest and no better way to kick off the sun-filled days than with a good dose of berries. We have yet to go on our annual strawberry picking outing, but I’ve been stacking my grocery cart with every berry the store has to offer.
For a refreshing and fun treat, I created a quick homemade triple berry ice cream using fresh strawberries, blueberries and raspberries. The recipe is easy – no cooking! – and perfect on a warm summer day.
Triple Berry Ice Cream
1 1/2 C chopped strawberries
1/2 C blueberries
1/2 C raspberries
3 TBSP sugar
1/8 tsp salt
2 C heavy cream
In a food processor, blend all three berries, the juice of one lemon and sugar. If you don’t have a food processor, you can use a blender or mash the berries by hand.
In a large bowl, mix blended berry mixture, heavy cream and salt. Refrigerate for 3 hours or overnight.
In an ice cream maker (I used the KitchenAid ice cream attachment), add cold mixture according to directions. Churn until thick.
Serve immediately for a soft serve texture or freeze in a container for a harder texture.
This recipe makes about 10 servings.
It’s Summer Fest with our friends over on Food Network! Check out some of these other great breakfast, dessert and drink berry recipes from fellow bloggers around the web.
Feed Me Phoebe: Gluten-Free Blueberry-Almond Pancakes
The Lemon Bowl: Strawberry Mango Chia Smoothie
Dishin & Dishes: Crunchy Topped Blueberry White Chocolate Muffins
Jeanette’s Healthy Living: Gingered Blueberry Shortcakes With Light Creamy Topping
Taste With The Eyes: Blueberry Limoncello Pavlova
Sweet Life Bake: Paletas de Fresca y Aguacate
Napa Farmhouse 1885: Mixed Berry Tea Cake
Red or Green?: Strawberry & Blueberry Crisp (Red or Green-style)
Virtually Homemade: Blueberry Mint Margaritas
Pinch My Salt: Strawberry Peach Cobbler With Almond Biscuit Topping
Cooking With Elise: Dehydrating Blueberries, Plus Blueberry and White Chocolate Cookies
Devour: Four Healthy Berry Recipes
Domesticate Me: Summer Berry Crisp
Weelicious: Brainy Breakfast
The Sensitive Epicure: Strawberries With White Balsamic Vinegar Caramel, Orange Zest and Black Pepper
Daily*Dishin: Fresh and Easy Blueberry Pie
From My Corner of Saratoga: Mixed Berry Freezer Pops
FN Dish: Wake Up With Berries
Salted Caramel is all the rage these days. I honestly had never really tried the combo but after hearing about it over and over again I decided to go for it. I made a basic vanilla cake very similar to Katie’s Lemon Cupcake recipe except I added caramel creamer instead of lemon and played around with the icing until I got it just right. One bite of these salted caramel cupcakes and I instantly figured out what all the fuss was about.
Seriously, the addition of salt is genius. It makes all of the flavors pop. I was somewhat hesitant to add sea salt on top of the cupcakes, but once I did and gave it a try I was hooked.
Salted Caramel cupcakes
1 1/2 Cups self-rising flour
1 1/2 Cups all purpose flour
1 Cup Butter
2 Cups sugar
1 tsp Vanilla
2/3 Cup Caramel Coffee Creamer (you could use half and half if you don’t have the creamer)
1/3 cup Half and Half
Preheat oven to 350 degrees. Line 2 standard sized muffin tins with 24 liners. Combine flours together and whisk. Set aside. In a large bowl, cream the butter and sugar. Add the eggs one at a time, beating after each addition, then the vanilla. Add the flour in 3 batches, alternating with the the half and half and creamer as you go. Spoon the mixture evenly into the lined muffin tin. Bake for 15-17 minutes. Let cool.
Salted Caramel Frosting
1 cup softened butter
1 cup caramel topping
6-8 cups powdered sugar
3-6 Tbsp milk
1/2 cup caramel topping for drizzle
Blend the butter and caramel topping together until creamy. Add powdered sugar 1 cup at a time, adding small amounts of milk as you go in order to reach the right consistency. Beat until creamy. Frost the cooled cupcakes. Drizzle with caramel and top with a pinch of sea salt.
Unlike Katie and Stef, I am a huge chocolate lover. However, when it comes to things made with chocolate chips, like chocolate chip cookies for example, I always prefer them with fewer chips than the recipe calls. This recipe form Our Best Bites is for Triple Chip Blondies. My husband loved the fact that each bite was packed with lots of chocolate, however I found them a little too rich. I made the next batch with mini chocolate chips instead and I thought they were perfect. More blondie, less chips. Just the way I like it.
Mini Chip Blondies
1 cup butter, melted
2 cups brown sugar
2 tsp vanilla
2 cups flour
1-2 cups mini chocolate chips
Mix the first four ingredients until well combined. Add the flour and stir. Finally add the chocolate chips . Pour into a 9×13 pan sprayed with cooking spray and bake at 350 for 20-25 minutes.
Cool completely and slice.
What I love best about this recipe is that you really can cater it to your tastes. Don’t like chocolate, add white chips and pecans instead!
For Christmas this year, I made and delivered Cinnamon Honey Butter to neighbors, family and friends. The butter was very easy to make and turned out to be delicious. I have received so many requests for the recipe that I figured I should post it on HAP!
This is supposedly the recipe for the Texas Road House honey butter. You can find variations all over the internet, but this combination is my favorite.
Cinnamon Honey Butter
1 cup butter, softened (not melted)
3/4 cup honey
3/4 cup powdered sugar
2 tsp cinnamon
Blend all of the ingredients together with a mixer until smooth. Store in jars and refrigerate.
We have used this on everything from toast to sweet potatoes. The possibilities are endless and so delicious!
My mother-in-law always has the best cookie plate every year. She makes sure everyone has their annual favorites and takes the time to make dozens of batches. Last year, I couldn’t get enough of these Raspberry Almond Shortbread Thumbprints. They are somewhat time consuming, but make the most delicious cookie!
Raspberry Almond Shortbread Thumbprints
1 cup butter, softened
2/3 cup sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam
1 cup powdered sugar
2 to 3 teaspoons water
1 1/2 teaspoons almond extract
For the cookies, combine butter, sugar and almond extract in large mixing bowl. Beat at medium speed, scraping bowl often until creamy. Reduce speed to
low; add flour. Beat until well mixed (2 to 3 minutes). Cover and refrigerate at least 1 hour.
Heat oven to 350 degrees. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 tsp jam.
Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute, remove from cookie sheets. Cool completely.
Meanwhile, stir together all glaze ingredients in small bowl with wire whisk until smooth. Drizzle glaze over cooled cookies. Makes 3 1/2 dozen