Posts Tagged ‘blackberry’

Re-posted from July 19, 2011. Cheesecake never stays around long but I was lucky and came away with a couple of pics, and a piece of cake! 



This is so easy to make yet people are always so impressed when I make it. I made a cake just this past week and topped it with blackberry topping (we have a blackberry u-pick farm). It was gone before I got a chance to take a picture of it.


1  3/4 cups Honey Maid Graham Cracker crumbs (I usually use Graham Crackers and crush my own crumbs)

1/3 cup butter, melted

1  1/4 cup sugar, divided

3 packages (8 oz.) Philadelphia Cream Cheese, soft

1 cup sour cream (I use Daisy brand.  It has a good ingredient list and I like the taste best)

2 tsp. vanilla

3 eggs

Mix Graham Cracker crumbs, butter, and 1/4 cup of sugar.  Press firmly onto the bottom and up a little bit of the sides of a spring-form pan.

Beat cream cheese and the remaining 1 cup sugar in a large bowl with an electric mixer on medium speed until well blended.  Add eggs, one at a time, beating on low speed after each addition until blended.  Add sour cream and vanilla and mix until blended.  Pour into crust.

Bake at 350 for 1 hour.  Turn off oven and leave cake in oven for 1 hour with door closed and/or partly open.  (I leave door closed about 10-15 minutes, then I open it slightly for the remaining 45 minutes)  Refrigerate 4 hours.

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I use my frozen blackberries and a frozen puff pastry for this quick dessert. Mellow pears also get worked in. This is a lite bite that’s perfect to share with a special Valentine! 


1 sheet frozen puff pastry, thawed

2 tablespoons flour and some for the parchment paper

about 1 cup frozen blackberries

1/4 cup sugar and some more for sprinkling

2 teaspoons lemon juice

dash salt

2 small pears (Bartlett or Anjou) peeled and thinly sliced

1 egg white


Place puff pastry on a lightly floured parchment-lined baking sheet and gently stretch it just a little bit. It should be a 9 inch square. With a knife, score pastry 3/4 inch from edges to create a border. Freeze while preparing the topping.  Stir together blackberries, sugar, lemon juice, flour, and salt. Lightly mash some of the berries to release juices. Gently stir in pears. Spread evenly within the border of the pastry. Brush the border with beaten egg white and sprinkle with sugar.

Bake at 375 for 30-45 minutes until juices are bubbling and crust is golden brown. (Tent crust with foil halfway to prevent over browning- because that happens)

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 our plants still provided us with an abundance of blackberries even with very little rainfall this season

& we canned these black gems to savor during the winter


“opportunity is missed by most

because it is dressed in overalls and looks like work.”

– Thomas Edison

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JOIA is a tantalizing combination of fruits, herbs and spices that creates layers of intensely fresh flavor for a wonderfully refreshing beverage.

We rarely drink soda at my house but when we opt for this kind of beverage, we choose from the natural brands available. Joia is not only natural but also distinct.

Obviously, Joia’s flavors are unmistakably different.

We have no favorites – only empty glasses.

Each person I served a Joia soda tasted something different. Some thought that the main flavor stole the show while others felt that a background flavor was actually more noticeable. Joia starts the conversation moving and it’s agreeable to adults and kids. There are plenty of smoothie and punch recipes on the Joia website. Joia can also be used as a mixer and there are lots of recipes on the website for that, too.

There is nothing artificial. No preservatives. No caffeine. And the ingredients are conveniently listed on the website for your inspection.

I received Joia All Natural Sodas to help facilitate the writing of an honest review. A positive review is not guaranteed, and all opinions are my own. No other compensation was received.

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Enjoy this terrific blackberry torte recipe, re-posted here with permission from Katrina at

Our freezer has long been a place of neglect in our kitchen. I don’t mean neglect in the don’t-open-that-door-or-you-might-find-something-living-in-there way, but rather the always-empty-save-for-some-cubes-of-ice-and-ice-cream way. A while back, I decided that one of the marks of a true grownup is a well-stocked freezer (yes, I realize that’s weird), so I started picking up a few freezer staples any time we went to the grocery store. Thanks to this new grownup-food-buying endeavor, frozen fruits and veggies have gradually made their way into our home and served us well on the occasions when we’re out of fresh produce and need something in a pinch.

Now the problem with stocking your freezer with too many frozen fruits and veggies, particularly in the summer, is that they stare back at you sadly from their cold state in those frosty bags any time you open the door. This recipe was born out of the consequential feeling of guilt. For too long an unopened bag of frozen blackberries, purchased for use in a never-made smoothie, sat in my freezer, until recently when I finally decided to give them purpose. Turns out, blackberries — even the frozen kind — are a pretty amazing addition to a basic torte, particularly one that’s warmed with brown sugar and cinnamon, two of the world’s greatest flavors. This is my favorite torte to date. And it’s officially made me a freezer believer.

Blackberry Torte

• 1 cup all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon kosher salt
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup unsalted butter
• 2 eggs
• 1 lemon
• 1 teaspoon cinnamon
• 2 tablespoons granulated sugar
• 2 cups blackberries, frozen or fresh

Preheat oven to 350 degrees.

In a medium bowl, sift together flour, baking powder and salt.

In a large bowl, cream together sugars and butter until they’re light and fluffy (I like to use a hand mixer for this recipe rather than the standing mixer). Add eggs one at a time, and beat well until combined. Take the time to beat this mixture until it’s super fluffy and well-mixed; I think it’s worth it.

Gradually add the dry mixture to the wet, and mix until just combined.

Use a spatula to spread mixture evenly in a 9-inch spring form pan. Press the blackberries into the batter, scattering them throughout the pan so they’re evenly dispersed. It’s OK if it the pan seems super crammed with berries; the batter will rise around them.

Squeeze the fresh lemon juice over the top of the berries and batter. In a small bowl, mix together the cinnamon and remaining 2 tablespoons of sugar. Sprinkle cinnamon sugar mixture over top of the torte.

Bake for 45 minutes to an hour, until torte is a pretty golden brown and berries are bubbling.

What’s the best thing you’ve ever made with freezer staples? What sorts of frozen ingredients do you always have on hand? Does anyone regularly keep homemade dough, crusts or stocks in the freezer? I’d love to hear about it!


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