I’ve got two delicious summer desserts both take just a few ingredients. The Green Kitchen Stories Strawberry Rhubarb Ripple FroYo is amazing it’s a little sweet, a little tart and very refreshing. The ingredients are strawberries, rhubarb, honey vanilla and Greek yogurt, simple.
When this was cooking the fragrance of the strawberries, rhubarb, vanilla and honey had me wishing that it was in a candle that I could keep going all summer long, yum! Right now is our time to find these ingredients at their peak. The ice cream freezer we have is a just the old fashioned electric plug-in where you add ice and salt to make the ice cream freeze. We’ve tried every kind of freezer on the market and none do as well as this type. It work’s, it lasts, it’s cheap and it does it’s a half gallon at a time, more is always better ;) The ice cream when it’s finished (sorry no good shot I was too busy eating) is fluffy and smooth really good, we doubled the recipe and the freezer had no problem holding it. Pop over here for a pic of the finished Froyo scooped up and the recipe.
My Brown Butter Blackberry Blondies are again easy with a few ingredients but they do have naughty brown sugar & butter, mmmm. These brownies you can mix all in the same pan that you melt the butter in, one pan easy clean up. These you can double not a fussy recipe at all a single batch makes a 10 x 10 pan.
I’m going to give you the faster recipe without browned butter. To have browned butter read the next bit: *If you want browned butter put the butter in a small sauce pan over medium high heat. It will foam and then calm down you need to watch it as it cooks, pulling it off the heat once the butter browns. It will get a light caramel color. Be patient- it seems to take forever then poof it will be brown. Now take the butter off the heat and let it cool 30 minutes.
From there you can put the butter back on the heat over low heat and add the brown sugar stirring just one minute and pulling the new browned butter & brown sugar mixture back off the heat and let it cool. The two cooling periods for the browned butter keep you from burning the sugar which will happen if you don’t cool the browned butter…fussy but not too bad. I know it sounds like a lot but that’s why I’m giving you two choices :) And now the recipe tah dah:
Browned Butter Blackberry Blondies
*1/2 cup unsalted butter
1 cup light brown sugar
1 large egg
1 tsp. vanilla
1 cup all purpose flour
1/4 tsp salt
1/2 cup of blackberries (raspberries work too)
350 degree oven – 8 inch or 10 inch pan greased
Melt butter *(see above for browned butter) in small sauce pan over low heat. Add brown sugar and cook 1 minute, stirring often until it bubbles. Remove from heat. Cool 30 minutes. Stir in one egg and vanilla, then flour, baking powder and salt. Pour into pan and spread evenly. Dot the blackberries across the top. Bake 25-30 minutes until a toothpick inserted in the middle comes out clean. Cool on a wire rack. I love this recipe!