This tasty mixed berry crumble is incredibly easy to make and absolutely heavenly topped with whipped cream or vanilla ice cream. It involves few ingredients, it's not too sweet and it's perfect for the spring and summer. I absolutely love desserts that give you a flavor, temperature, or texture contrast and this provides all three as we have the warm tangy berry base topped with the buttery, sweet streusel topping served with cold whipped cream or ice cream. Delish! This dish is perfect if you're looking for a dessert to impress your loved ones without spending all your time in the kitchen. It comes together so quickly and easily.
I couldn't end the summer without at least one more s'more recipe. I can't help it. I'll be on my best behavior and leave out yet another "The Sandlot" reference. You're welcome. Anyway, this pie is very easy to make. Your kids will absolutely love you for it. It's rich, sweet, gooey...it's a s'more supersized. The perfect end to the summer.
Angel food cake can get a bad wrap sometimes. It's one of the older cakes in our history and it shows. People say it's too complicated. People say that it's bland. People say it's boring. Well, I set out to flip the script on that old narrative. Angel food cake does not have to be complicated, bland, or boring. In fact, this recipe makes the process incredibly easy and it yields a light and fluffy cake that is full of flavor. This isn't the same old cake you're used to. It's a modern angel food cake.
One of the first recipes I shared on this blog was for the chewy chocolate chip cookie bars. All these years later and I'm still in love with that recipe. It's so versatile and produces delicious chewy cookie bars. We're using that recipe as our base today, but we're modifying it a bit by adding milk chocolate, graham cracker crumbs, and marshmallows. That's right...we're making s'mores cookie bars this time! You're going to love the flavor and ease of this recipe.
I've previously shared a lemon tart recipe on this blog. This one is a bit different. It's a bit more involved because we're using a yellow short dough instead of my sugar cookie dough. We're also adding in a bit of blueberry sauce on the bottom to bump up the flavor. It's a bit more work, but well worth it in my opinion. Spring is officially here and this tart is a great way to indulge in it.
One of my favorite movies of all time is The Sandlot. Real renegade, I know. I know it's a super popular and mainstream movie, but for me, it's a part of my childhood. I'm an early '90s baby, so it was literally everywhere when I was growing up. I'm pretty sure my first crush ever was Benny Rodriguez and I mean, who can blame me? And of course, it's just a really funny and fun movie. So, that's why I couldn't and can't resist the pull of The Sandlot. Pretty much every scene in the movie is my favorite and is super quotable, but one of most iconic in the movie is when Scotty aka "Smalls", is in the treehouse for a campout and is called out by "Ham" for not knowing what a s'more was. "I haven't had anything yet...so how can I have some more of nothing?" Ah, Smalls you fool. Your naiveté is quite hilarious. Regardless, The Sandlot is no doubt an All-American movie and the S'more is no doubt an All-American snack. Thus, to honor both one of my favorite movies and one of my favorite snacks, I've decided to share this full-proof recipe for delicious homemade s' mores ice cream.
A few weeks ago, I shared a raspberry mousse recipe with you guys. Well, little did you know what was going on behind the scenes. That mousse went a long way. Not only did I use them for my raspberry mousse cups, which you can find the recipe for here, but I also was able to use the mousse for this lovely chocolate-raspberry mousse cake. For as good as this cake looks and tastes, it's incredibly easy to make. I used a homemade chocolate cake, but you can use the boxed mix or grocery cake layers. From there, all I did was make some ganache, which is child's play and used the leftover raspberry mousse I had on hand. It was that easy.
It's Summer and it's hot out. I really don't do well in this weather. I'm more an Autumn girl. However, since I can't press a fast forward button to the Fall, I'm going to have to tough this heat and humidity out. During the Summer, I want something cool and refreshing daily. These mousse cups check all the boxes. They look impressive. They are easy and quick to make. And man oh man are they good. I'm pretty much a sucker for any raspberry and chocolate combination. Lastly, the best thing is the differing textures. We have the cool creamy mousse, with the dense fudgy chocolate cake and cookie crumbs sprinkled throughout. It really doesn't get much better.
Summertime brings all of the delicious lemon recipes to the forefront. From Pinterest to Instagram to Facebook, you're bombarded with lemon recipes. There is one that eluded me for years. I couldn't for the life of me find a recipe for lemon cookies that were the way I liked them. The taste wasn't right and the texture wasn't what I was looking for in a cookie. Personally, I like my cookies soft and chewy. Others prefer them crisp on the outside, but chewy on the inside. All the recipes I tried, provided a decent lemon cookie, but they definitely weren't what I wanted. So I did what I always do when I can't find a recipe that fits my needs. I made one up. I found a decent base recipe and tweaked it. The results were fabulous. The lemon was prominent and the texture was so perfect. Soft and chewy for days!
Ensure that the ingredients are at room temperature before getting started. In the mixing bowl, start by creaming the butter, cream cheese and sour cream all together for a couple minutes on medium speed until combined.
Add in the sugar gradually on low speed and then turn up the speed to medium and mix until light fluffy for about a minute or two. Scrape the bowl well. Add in the vanilla extract, lemon juice and zest and food coloring, if you're using it. Mix for about 30 seconds until combined on medium speed.
Scrape the bowl again. Add in the whole egg and let it absorb on medium speed. Then, add in the yolk and do the same.
Mix until uniform for about two minutes.
In a separate bowl, sift together the flour, baking powder and salt.
On low speed, dump in the dry ingredients to the wet ingredients. Mix until just combined, about 30 seconds. Flour will still be visible at this point.
With a rubber spatula, fold in the flour into the dough. The flour should be absorbed, but don't overmix.
Let the dough rest in the fridge for at least an hour, but you can rest it up to overnight.
Line a cookie sheet with a silicone mat or with parchment paper. I still spray with the mat or parchment with cooking spray, just in case.
I recommend using a cookie scoop to scoop out about 1 ½ tablespoon sized dough. Roll it between the palms of your hands until a round ball forms. Line them up about 2" apart.
Press down with your three fingers to flatten them slightly.
Bake at 350°F for about 9-10 minutes. It should look slightly under baked. Allow it to cool on the pan, out of the oven for about 5 minutes. Then move it to a wire rack to cool completely.
Once cooled completely, enjoy! Soft and chewy cookies. Just how they should be.
Watch how I make them.
Ingredients
- 10 tablespoons unsalted butter (½ cup [1 stick] plus 2 Tbsp), softened
- 1 cup granulated sugar
- zest of 2 medium lemons (about 1 tablespoon lemon zest)
- 1 large egg
- 1 large egg yolk
- 2 tablespoon fresh lemon juice (about ½ medium lemon)
- 2 teaspoons vanilla extract
- 3 drops yellow food coloring (optional)
- 1 tablespoon cream cheese
- 1 tablespoon sour cream
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
Instructions
Ensure that the ingredients are at room temperature before getting started. In the mixing bowl, start by creaming the butter, cream cheese and sour cream all together for about five minutes on medium speed until combined.
Add in the sugar gradually on low speed and then turn up the speed to medium and mix until light fluffy for about a minute or two. Scrape the bowl well. Add in the vanilla extract, lemon juice and zest and food coloring, if you're using it. Mix for about two minutes until combined on medium speed.
Scrape the bowl again. Add in the whole egg and let it absorb on medium speed. Then, add in the yolk and do the same.
Mix until uniform for about two minutes. Scrape the bowl well.
In a separate bowl, sift together the flour, baking powder and salt.
On low speed, dump in the dry ingredients to the wet ingredients. Mix until just combined, about 15 seconds. Flour will still be visible at this point.
With a rubber spatula, fold in the rest of flour into the dough. The flour should be absorbed, but don't overmix.
Cover the bowl and let the dough rest in the fridge for at least a couple hours, but preferably overnight.
Line a cookie sheet with a silicone mat or with parchment paper. I still spray with the mat or parchment with cooking spray, just in case.
I recommend using a cookie scoop to scoop out about 1 ½ tablespoon sized dough. Roll it between the palms of your hands until a round ball forms. Line them up about 2" apart.
Press down with your three fingers to flatten them slightly.
Bake at 350°F for about 9-10 minutes. It should look slightly under baked. Allow it to cool on the pan, out of the oven for about 5 minutes. Then move it to a wire rack to cool completely.
Notes
You can keep the cookies stored in a covered plastic container for about a week. You can keep the dough in the fridge covered for about a week or in the freezer for about a month.