This time of year our countertops and fridge are always bursting with fruit. Thankfully my boys love fruit because they do not, ahem, love vegetables (to my great dismay). So I load up on the juicy, colorful fruits. And I'm always thinking up new ways..Read More
This is a little embarrassing to admit, but...sometimes I may or may not imagine that I'm on a cooking or baking show and a renowned chef has just proposed a challenge to me. The other day while cruisin' down the interstate, the imaginary chef..Read More
Will someone please put an end to this week? Please wave your magic wand and put an end to it, just like I put an end to these Puff Pastry Donuts yesterday. Which reminds me, good things have happened this week. I wrapped up Whole30 (SO HAPPY!)..Read More
Two of my sweet, adorable, funny, beautiful nieces and I set aside a day last week to make jam together. I was feeling pretty honored that two teenage girls willingly spent time with me for a few hours. We made 4-5 batches including blueberry, strawberry..Read More
We are experiencing spring in our yard for the first time and it has been exciting! It's like opening a present when you have absolutely no idea what is hiding inside. Suddenly a beautiful purple tree and strawberries pop out, along with..Read More
I am finally doing something my cute hubby has been telling me to do for years. I am unveiling a handful of dreamy, delicious grilled cheese sandwiches that have sadly gone mostly-unseen. My plan is to post one every week for the next sixteen weeks.Read More
Preparing to put a house on the market is CRAZY, people! I have been so consumed with fingernailing sticker remnants off of doors and scraping dust off the tops of my kitchen cabinets that I forget to do the important things like feed children lunch and take a shower.Read More
My boys are funny. They make me laugh out loud at least a dozen times every day. I write every bit of their funnies down so that I never forget a single word of it. My three-year-old Sammy said something yesterday that will likely be in the top 3 of funniest things my boys ever said. If you follow me on Facebook, you know what's coming.Read More
The only word I can think of to describe the weather right now is delicious. It is absolutely perfect outside. I want to put it in a dish and eat it. I have not been able to comfortably sit on my patio often this summer, so I have much appreciation for it right now.Read More
In typical Megan fashion, I have not even begun to plan Sammy's birthday party for this coming weekend. I am an incredible procrastinater. However, I always get things accomplished, and I have learned to trust that about myself.Read More
This apricot jam mixed with sweet raspberries is delicious. No pectin is used in this recipe because it's perfectly made to be slather on your food naturally. This is an easy way to enjoy this fresh combination of summer fruits and make breakfast even more delicious!
Since becoming a jam-making fanatic, we have jam all over our fridge. I'm not the only person in this house who loves having jars of jam bumping into the milk container and the butter and the celery and the blueberries. Every one of my family members eats my jam, and that is saying a lot. It is just about the only food that we all love.
This jam combines two wonderful fruits that you can pick up in your grocery store or find at the local orchards and farmers markets. Raspberries are much more well known for their jam qualities but I implore you to continue listening. Apricots, a yellow/orangeish stone fruit is more similar to a plum than a peach but they are a little tart. The raspberry nicely compliments this fruit and keeps the sweet from overtaking the tart and vice versa.
I hope you enjoy this recipe as much as my family and I do!
HOW TO MAKE APRICOT RASPBERRY JAM
It's time to make small batches of this jam recipe because tart apricots and raspberries deliver a fresh, tasty jam perfect over breakfast!
In a large heavy bottomed saucepan, combine:
8 to 9 apricots, seeded and cut into small pieces
2 cups raspberries
Add the sugar.
Stir, smashing the raspberries with the back of your spoon, folding any white foam into the mixture as you continue. Let the mixture sit at room temperature for 1 hour, stirring occasionally.
Add 2 tablespoons of fresh lemon juice to the pan and bring to a boil the mixture over medium-high heat, stirring often to prevent scorching your jam. Reduce the heat to medium and simmer for 15 minutes, up to 20 to reach the desired consistency.
Divide the jam between 3 pint-size jars. Close the jars and allow the jam to cool. Store in the refrigerator for up to 3 months.
This is a perfect jam topped on your favorite breakfast foods!
In place of cutting the apricots into small pieces, you can put your food processor to use and pulse them until they are coarsely broken up.
Add the zest of a 1/2 of an orange to your saucepan as you cook for a slightly more complex flavor.
To enjoy this recipe with a slightly healthier version, feel free to reduce the amount of sugar used as these fruits can be quite sweet on their own. Otherwise, another alternative is to substitute out sugar for coconut sugar, erythritol or honey. For 1 cup of sugar, substitute 1/2 cup honey.
HOW TO ENJOY APRICOT RASPBERRY JAM
Topped on pancakes
JELLIES AND JAMS
QUICK BREAD RECIPES
Pumpkin Banana Bread Recipe -, Pumpkin AND bananas join forces in this tasty bread! This is a great fall treat and your house has never smelled so good.
Triple Chocolate Banana Bread - Triple Chocolate Banana goodness for the kid in all of us! Kid tested, adult approved!
Reese’s Banana Bread - Add Reese's peanut butter cups to Banana Bread to make it a delectable treat! You'll never look at a loaf of banana bread the same ever again.
Best Beer Bread - This is the easiest, most delicious Beer Bread recipe you will find! Only a handful of ingredients are required for this no-fail, flavorful loaf of bread.
Blueberry Zucchini Bread - This bread does not disappoint! It is super moist and delicious!
Thanks again for reading, everyone!
Well well well. I am weeks behind in this challenge. The one that was supposed to end back in 2011. Please forgive me. I have been a bit preoccupied with sweets! But I'm back on track. In fact, I hope to post the last of the recipes for this challenge this week!Read More
When a recipe turns out better than you could have ever imagined you add it to every summer party menu!
This post is a part of a Foodbuzz Tastemaker program with Godiva Coffee. I was honored to be asked to sample this amazing product! When I opened up the box I received in the mail, I instantly began salivating upon reading "Chocolate Truffle" on the packaging. Chocolate Truffle-flavored coffee? Are you kidding?! My mind started swimming as I pondered what I should create. I decided upon a summer-themed drink, as I cherish the summer-time so very much. It turned out to be tastier than I could have imagined. I plan to make this very recipe again soon and serve it as dessert to guests.
Start by purchasing a 12-ounce bag of ground Godiva Chocolate Truffle Coffee.
The following makes enough for one serving, so adjust according to number of servings.
Brew 4 ounces of coffee and allow it to cool to room temperature. Pour the coffee into a large mug or coffee glass.
In a microwave-safe bowl, heat 2 teaspoons of raspberry preserves, to soften. Mix the softened preserves in with the cooled coffee.
Add 2 scoops of vanilla ice cream to the mug/glass and top with fresh raspberries.
I have in my hands two $2 off (any 12-oz. bag of Godiva Coffee) coupons to send to the first two interested parties to contact me (use contact button at top of page). Send me your mailing address and I will put them in the mail!
To keep in theme and we all know how much I love coffee. Coffee Cubes are easy to make and they add an extra zing to cold coffee! These go great with Cold Brew!
Do you ever take a series of photos of a particular food and forget that you took them? Only to find them, weeks later, screaming out to you from Lightroom? That's exactly what I did to these parfaits. And I feel terrible because they were delicious. I hope they can find it in their crunchy, creamy, fruity hearts to forgive me.
I had made this delicious granola as one of my challenge recipes, and knew that I wanted to throw it together with some other ingredients to create some sort of parfait. I pondered these parfaits in my sleep. I do that every so often. Ponder food in my sleep.
Here's what I did.
I purchased two of those convenient little 6-oz. containers of Greek yogurt and mixed about a tablespoon of honey in each container.
I put the yogurt-honey mixtures into the bottoms of two separate tall glasses.
I put a few spoonfuls of granola on top of the yogurt.
For the top layer of one parfait, I mixed together:
1 kiwi fruit, chopped
1/2 of a mango, chopped
1 pineapple slice, chopped
For the top layer of the other parfait, I mixed together:
4 strawberries, sliced
1/4 cup of blueberries
1/4 cup of raspberries
Easy, delicious breakfast served! Just like that.