I love making homemade blackberry pies! The best part is picking the blackberries yourself. It makes such a difference in the quality of the pie. Making blackberry pies are one of my favorite things to do during the summer, so now I’m going to share a recipe with you!
- 4 cups fresh blackberries
- 1/2 cup white sugar
- 1/2 cup all-purpose flour
- 1 recipe pastry for a 9 inch double crust pie
- 2 tablespoons milk
- 1/4 cup white sugar
- Preheat oven to 425 degrees F.
- Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges, and cut vents in the top crust for steam to escape.
- Brush the top crust with milk, and sprinkle with 1/4 cup sugar.
- Bake in the preheated oven for 15 minutes. Reduce the temperature of the oven to 375 degrees F, and bake for an additional 20 to 25 minutes, or until the filling is bubbly and the crust is golden brown. Cool on wire rack.
By Maddie Kelly
Hi! It’s Shannon! This is my favorite dessert recipe because it is delicious and healthy! I hope you love it too!
- 1/2 cup nonfat ricotta cheese, (4 ounces)
- 2 tablespoons confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon ground cinnamon
- 12 ladyfingers, (about 1 3/4 ounces)
- 4 tablespoons brewed espresso, or strong coffee, divided
- 2 tablespoons bittersweet chocolate chips, melted (see Tip)
- Combine ricotta, sugar, vanilla and cinnamon in a medium bowl.
- Place 6 ladyfingers in a 9-by-5-inch (or similar size) loaf pan. Drizzle with 2 tablespoons espresso (or coffee). Spread the ricotta mixture over the ladyfingers. Place another layer of ladyfingers over the ricotta and drizzle with the remaining 2 tablespoons espresso (or coffee). Drizzle with melted chocolate. Refrigerate until the chocolate is set, about 30 minutes.
Tips & Notes
- Tip: To melt chocolate: Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium in 20-second intervals until melted, stirring after each interval. Or place in the top of a double boiler over hot, but not boiling, water. Stir until melted.
Per serving: 107 calories; 2 g fat ( 1 g sat , 0 g mono ); 3 mg cholesterol; 18 g carbohydrates; 3 g protein; 0 g fiber; 125 mg sodium; 29 mg potassium.
Have fun and enjoy!
Crepes are a great way to start your morning! You can put anything you want in them including, fresh fruit, powdered sugar, butter, jam, and so much more! I love eating crepes, but it is also super fun to make them, too.
Simple Crepe Recipe:
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons melted butter
- In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
- Put anything you want in it to personalize it!
By Maddie Kelly
Hi! It’s Shannon and I’m going to share one of my favorite recipes today, Cake Pops!
What you’ll need:
1. 1 cake, any kind (use mix )
2. Lollipop sticks
3. Any kind of frosting (to mix with cake)
4. various things for decorating such as sprinkles, candies,or anything else you want to add to personalize your dessert
5. To frost the cake pops you will need chocolate or white chocolate
- After making cake refrigerate overnight
- Take half of cooled cake and slice into small pieces, then crumble with a fork or hands until fine
- When there are no lumps or clumps, add half a cup of frosting and mix together
- Once thoroughly mixed, role mixture into 1″ by 1″ balls, put in freezer for 1 hour
- While cake balls are freezing melt chocolate in 40 second increments in microwave, stir and repeat until melted
- Remove cake balls from freezer, before you put the ball on the lollipop stick dip stick in chocolate and the chocolate will act as a glue, then carefully take the stick with the cake ball on it or the cake pop, and dip it into the chocolate, roll it around until thoroughly covered
- After all the cake pops have been covered in chocolate add sprinkles and candy
- Have fun and enjoy!
Peanut Butter Blossoms are one of my favorite types of cookies. They are fun to make, and even more fun to eat! I remember I used to make them at my grandma’s house all the time, so they are also a part of my childhood. I recently baked a batch of Peanut Butter Blossoms, and I can’t wait to bake them another time!
Peanut Butter Blossom Recipe:
- 48 Hershey’s Kisses
- 1/2 cup shortening
- 3/4 cup Creamy Peanut Butter
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Granulated sugar
- Heat oven to 375°F. Remove wrappers from chocolates.
- Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
- Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
- Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each
cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
About 4 dozen cookies.
Have fun, and enjoy!
By Maddie Kelly
Hi! We are Maddie and Shannon, and we decided to create this blog so that we could share our love for baking, through our favorite recipes! We look forward to sharing these desserts with you 🙂