If you like fruit and cheese or if you like a sweet and savory combo, this one’s for you! The first bite was delicious and all, but when I got to the bite with the mint…mind blown! I honestly wouldn’t even consider myself a huge mint fan, but it worked perfectly with all the flavors on this crostini. These would make for a delicious and beautiful appetizer at any dinner party!
I was recently asked to guest blog for one of my favorite food bloggers, Raymund from Ang Sarap. I was truly honored when I received his e-mail. Head over to Ang Sarap to check out my guest post.
Since it’s been an insanely busy and hectic work week, I’m anticipating a relaxing weekend ahead. Unfortunately, that meant I had to put cooking and blogging on the back burner. I did, however, find time to whip up this simple and gorgeous blackberry fool–healthy for a dessert, too. ;) Are you catching onto this theme over the past few weeks? Well, we’ll see how long that lasts. ;)
We made and ate an excessive amount of food for the Super Bowl. From seven layer dip to spinach artichoke dip to deviled eggs (oh yes, with bacon grease) to homemade chicken tenders to pork sliders to veggie platters…the list goes on.
I was in charge of bringing dessert and wanted to bake cupcakes since I hadn’t in a while, which is odd considering it’s one of my favorite desserts to make. These weren’t just any cupcake though–not only were they filled with a blackberry puree, but they also had a graham cracker crust, which provided a pleasant textural contrast to the light lemon cake. The cupcakes were a hit at the party and I will most definitely be making them again, as should you!
Though I didn’t have a preference who won yesterday, the majority of our party was rooting for the Patriots. So, obviously it wasn’t the desired outcome for them, but congrats to the Giants fans.
Just a glimpse of half of the (half-eaten) food from yesterday.
I was finally able to catch up on some Bon Appetit reading over the weekend. Though I bookmarked multiple recipes, this blackberry buttermilk cake really stood out–I had to make it immediately. I ran to the market to stock up on blackberries and a springform pan (believe it or not, I didn’t have one before), and got to work.
The cake turned out moist and fluffy, with a rich buttermilk taste and hint of orange. The sweet blackberries perfectly complimented the otherwise plain cake, but I still felt as though something was missing. Since I had leftover blackberries, I whipped up a blackberry compote to spoon over the cake. The compote sealed the deal, providing more moisture and flavor.
Now I have to get the cake out of my apartment as soon as possible. Otherwise, I will eat it all. Yes, the entire cake. It’s that delicious, my friends.
