In Washington, August means blackberries. Along the roads, invading backyards and on trail paths, blackberries are the summer weed of choice. Honestly, I don't think there's ever been a time in my life where we've had store-bought blackberries in our fridge. This season, we picked too many blackberries too early leaving the taste to be less than desirable (read: sour). So, to sweeten things up a bit, I decided to turn our Thursday-afternoon pickings into frosting! This recipe is more jam-like than a buttercream frosting, but trust me, it's absolutely delicious. I used my batch as both the filling and the frosting for a chocolate cake that I'd made earlier in the day. What you'll need: 1 1/2 cup blackberries 2 cups sugar 1 Tbsp cornstarch 1 Tbsp lemon juice small saucepan blender electric-hand mixer
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These are my absolute favorite treat on ridiculously hot summer days. They're the perfect mix of cold and chocolatey and super easy to make. If you eat them straight, without putting them back in the freezer, the chocolate forms a shell that makes the frozen banana softer and easier to chew. The best part, is it gives you a way to use that super brown banana that's been sitting in your windowsill for the past week (trust me, we all have one). Make sure you don't remove the banana from the freezer until you're ready to cover it in chocolate. This helps it to stay frozen long enough to make the chocolate shell harden. All you need are some vegan chocolate chips, a banana and a little bit of coconut oil and you're good to go! What you'll need: 1 banana (the riper the better) 1/2 cup chocolate chips 2 Tbsp coconut oil
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