As if that Strawberry Frozen Yogurt wasn’t enough to convince you to join me in my newfound love for making homemade frozen treats, here’s a Blackberry Sorbet to tempt you with.
Note about Blackberries: They have huge seeds. You’re not gonna want that in your sorbet. So whip out your strainer and get to work. It’s really quite amazing how good the finished product tastes. Really.
P.S. All my bags are packed and ready to go. The next post on this blog will be made from my new home in Chicago. See you there!
p.p.s Every single time I typed the word Blackberry in this post, my mind did a double take and I thought I was talking about my Blackberry phone. Crackberry indeed… One day I will get an iPhone and Blackberries can return again to being just a fruit.
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I don’t know where you are, but it is sickeningly hot in St. Louis right now. Hot and sticky, disgusting. So disgusting that both my Mom and I have given up on cooking. It’s simply too hot to crank up the stove. It turns out my dog, Cami, is the smartest of us all. She’s taken to sleeping on top of the A/C vent all day, hogging all the cool air. She’s even started eating Watermelon, cold juicy watermelon. What a smart little dog.
So it goes without saying that if the stove’s not getting cranked up, the oven certainly is not going to be used…or is it? If I’m gonna turn on that oven, ruining the delicate temperature balance of cool air in the house, it better be for something good. And folks, this muffin is good, nay, great and completely worth the sacrifice.
Sugar and lemon zest are muddled together and sprinkled on top of the muffin. When it comes out of the oven, it seriously tastes like lemon candy.
People, it’s delicious. Go make it. The end.
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The great modern technological application we call Spell Check is my best friend. Without it, I’m sure all my college papers would have come back to me with red marks all over and embarrassing communication grades. Just now typing that last sentence, I misspelled “embarrassing”. Well, that’s embarrassing… Speaking of embarrassing, I am not ashamed to admit that I learned how spell to Banana from Gwen Stefani’s hit song “Holla Back Girl”. You know…”This s*^! is bananas, B-A-N-A-N-A-S.” I sing it in my head every time I write out the word banana. And that, my friends, is how my little spiel about spelling has anything to do with today’s post. Because today is Banana post #2 (and yes, I did just sing that song in my head again).
Over spring break, during a brief recess from CPA misery, I decided to release my frustration over my stupidity through a baking session. Nothing like a little CPA studying to make you realize how truly deficient one’s brain capacity really is. A humbling experience surely. (The top pan in the photo above is a little sneak peak for the next post! Lemon Yogurt Cake)
In Banana post #1, I addressed my curious partiality for green bananas. And while Caramel Banana Cake is delicious, one does not always have the time and resources on hand to whip up a cake every time banana’s get over ripe (which, for me, means yellow). So when my bananas over-ripen, I can’t just eat them…that’s gross! And I also can’t throw them out, I’m Asian! We don’t waste food…or anything else for that matter. A frugal bunch we are. Anyways, my ripened bananas usually end up in a smoothie or…Banana Bread!
Why do I love Banana Bread so much?
Three words: Fruit, Nuts, & Chocolate. Quite possibly some of my favorite things in life. While I know it exists, I really don’t understand why someone would make or eat plain Banana Bread when you can have Banana Walnut Chocolate-Chip Bread!
I love the picture above and below. You can see Cami’s little eyes peering right above the bread…
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Posted in Uncategorized, tagged Dessert, Fruit, Yogurt on April 15, 2010|
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Whenever I bake anything, my mother always complains that it’s too sweet or that I’m just going to make my entire family fat. The only time she doesn’t complain (and sometimes even requests) is when I bake my Yogurt Blueberry Muffins. She loves blueberries.
Before I get into the muffins, I feel a well deserved shout-out is owed to my mom’s homemade yogurt! Now…I must admit that the first time she told me she was making her own yogurt I thought – eww! But that’s cause she makes all kinds of weird things. Like the black sesame seed/date/Chinese herbal medicine she tried to make me eat to purify my skin over Spring Break. Granted, I never actually try any of these “weird” things so I shouldn’t really pass judgment. And they’re probably good – like if you didn’t know what was in it, you would probably enjoy it. I really did think her homemade yogurt would be gross (I mean, come now, by definition you’re basically growing bacteria in milk) but it is surprisingly delicious yogurt. I ended up using it in a bunch of recipes over break.
Now…about these muffins. I’ve made them a hundred times before and they are delicious. But I usually bake them with fresh blueberries. I did not have fresh blueberries. Instead I had a giant sack full of Costco frozen wild blueberries. And even though I coated the blueberries with flour, when I added it to my batter, it turned everything a lovely shade a purple. Don’t get me wrong – I love the color purple. I painted my bedroom purple in the 6th grade. But I prefer to have lovely golden muffins, not purple. Sigh…still tastes good though. And b/c I’m lazy, have no idea when I will be home again to make these muffins, and rather like the pictures I took despite the purple-ness – I will post the muffin recipe now instead of waiting to reattempt. Just pretend they are golden muffins.
p.s. Check out my cool red muffin tin. Isn’t it awesome? I think so.
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