They Will Grow

For years we attempted to grow a garden in our backyard. And by we, I mean Adam, and then Alex too. We always got a few things that were edible and usable, but never anything like we hoped. Finally after so much time, money, and water wasted, we gave up.

But the one thing that they can get to grow? Blackberries! Adam planted bushes back when Alex was just a baby, and each year they've gotten a little bigger, and produced a little more. Well, this year, they have gone crazy! They are picking from them every single day...and trying to make sure they get to them before the birds do. Our little feathered friends enjoy them as much as my boys do.

Oh, and this summer Max has gotten in on the fun. You know, picking them and eating straight from the bush? Yeah, he's an expert. "Back-berr-ies Mommy!" He will even sneak them from the bowl in the fridge. (His face always gives him away though!)

So last week when they were out picking in the evening, there were too many to just keep to snack on, so I ended up making muffins at 8:30 at night. Something simple, but oh so yummy to treat my little berry growers.

They loved these. Couldn't get enough. They ate them right out of the oven, for breakfast the next morning, snacks and dessert after supper. Needless to say, they didn't last long.

You can easily swap out the blackberries for raspberries or even black raspberries, (Adam's favorites... and yes there is a difference....he will tell you!) if you happen to have those on hand.

We might not have fresh tomatoes, cucumbers or corn in our backyard, but luckily we have friends who share and terrific farm stands. But we do have berries....so we will make the most of those!

Blackberry Muffins

2 c. all purpose flour

1/2 c. white sugar

3 tsp. baking powder

1/4 tsp. salt

1/4 tsp. ground nutmeg

1 egg, beaten

1/4 c. butter, melted

2 tsp. vanilla

1 c. milk

1 c. fresh blackberries

Decorating Sugar (I used gold)

Preheat oven to 375. Line muffin tin with papers or grease well. In a large bowl mix together flour, white sugar, baking powder, salt and nutmeg. Add egg, milk, melted butter and vanilla. Stir well. Gently fold in blackberries. Fill each well about 2/3 full. Sprinkle with decorating sugar. Bake for 20-25 minutes until toothpick comes out clean. Transfer to wire rack to cool.
Makes 1 dozen.

Shared at Weekend Potluck

The Very First

As most of you already know, my woes of a broken oven are over. My man fixed it, and it's up and running...baking, roasting...doing all the things it is supposed to, beautifully.

 But I'm not going to lie. As much as I love no bake desserts, I was starting to crave something freshly baked from that oven. I'm not kidding you, he got it fixed on a Saturday afternoon, and Sunday morning I got up extra early to bake something, simply because I knew I could; and this recipe was the very first thing I baked in my newly fixed oven!

This is a take on my Strawberry Cobbler I shared last summer. See, not only are my boys raspberry and blackberry fanatics, but this year, we actually have fresh blackberries growing in our backyard. Alex gets so excited every time he checks the bushes and finds those purple beauties staring back at him. So, Mommy just had to find a yummy dessert to use some in to reward all his hard work.

I love this recipe because it is truly fool proof. Even if you aren't much of a baker, I guarantee you can make this. Mixing, pouring, baking. That about covers it. And I don't see why your favorite berry couldn't be substituted.

I'm so grateful to have my oven up and working again. Not only does it make menu planning so much easier, but in insures scrumptious things like this are going to keep showing up on EMM!

Blackberry Cobbler

1 c. flour

1 c. sugar

1/2 tsp. baking soda

1 egg, beaten

4 TBS butter, diced

4 c. blackberries, fresh or if frozen, thawed and drained

Whipped Cream, optional

Preheat oven to 375. Spray an 8x8 baking pan. Layer berries in bottom of pan. In a large bowl combine all dry ingredients. Mix well. Add egg. Using a fork, mix until forms a crumbly mixture. Sprinkle over top of berries. Dot with butter dices. Bake for 45-55 minutes until golden brown and bubbly. Cool slightly before serving. Top with whipped cream, or ice cream!

Shared on Lady Behind The Curtain Aug. 21, 2013
Shared on The Country Cook Aug. 23, 2013

Monday Brainstorms

A couple weeks ago on a rainy Monday afternoon as I sat in the pick up line waiting for Alex to get out of school I started to ponder our supper. I knew what we were having, after all that's why I take the time to plan those menus each weekend! But I wanted to experiment with the main course a little. Pork Chops. They are one of my favorite things, and sometimes I want them prepared very simply with some olive oil, salt and pepper, grilled or sauteed. But on this day I felt like jazzing them up a little bit. Maybe it was my way of getting over a dreary Monday, or maybe it was because my subconscious knew I had more brand new vinegars sitting in my cupboard. 

I told you about the vinegar/oil gift set I received for Christmas when I shared my Black Cherry Balsamic Chicken, and I'm having so much fun playing around with them! This time I wanted to try a new one, and I thought the flavors in the one I chose would go so well with pork. It is such a great meat to take on flavor, but can really stand up well to flavor at the same time. These turned out moist and delicious, and really added an unique flavor to those "every day" pork chops.

Now I will tell you if you can't find the flavored balsamic vinegar, the original recipe used regular, and I'm sure it would be just as delicious. Or maybe you have some flavored vinegars you have been wanting to experiment with too, and I've inspired you. Either way, who knew such great brainstorms could happen while sitting in the parent pick up line!

Blackberry Ginger Balsamic Adapted from Food Network

                  and 

Honey Glazed Pork Chops 

5 boneless center cut sirloin pork chops

1/2 c. blackberry ginger balsamic vinegar

3 TBS honey

1 TBS Dijon mustard

1 tsp dried rosemary, crushed

4 garlic cloves, minced

2 TBS olive oil

Salt and Pepper to taste

Season pork chops with salt and pepper on both sides. In a large skillet over medium high heat, sear for  2-3 minutes per side. (If you aren't using non stick, coat with cooking spray). In a small bowl combine vinegar, honey, mustard, rosemary, garlic, oil and salt and pepper. Whisk to combine well. Pour over pork chops, turning to coat. Increase heat to high and bring to a boil. Reduce heat and simmer for 7-10 minutes until pork is cooked through, turning occasionally. Remove pork to platter and spoon sauce over top. 

Shared on Miz Helen's Country Cottage Feb. 7, 2013
Shared on The Country Cook Feb. 8, 2013

Pork at Very Good Recipes
Pin It