Berry Crumble

A berry crumble is my go to summer dessert (even in the fall too) because it combines some of the best things around–summer fruits and lots of sugar–plus, it's super simple! 

Gather your assortment of berries. I like to use fresh blueberries, blackberries, raspberries, and strawberries, but some recipes call for cherries or currants; just cater to your liking.

The recipe is quite simple and only uses a few ingredients (and one bowl for easy cleanup!): 

for the crumb topping, combine:

1/2 cup of butter (chopped into small cubes)

1 1/2 cups flour

2/3 cup sugar 

for the filling:

add the pound of fresh berries to your dish

 then cover all the berries with 3/4 cup sugar 

then add crumb topping to this, covering everything evenly. bake at 425º for 30-35 minutes, until you have a crisp & crumbly looking top

my favorite part about this recipe is knowing how good this is leftover, either warmed up with some vanilla bean ice cream, or cold and on its own. 

Enjoy! 

xx

Strawberry Shortcake Cookies

gather fresh strawberries 

cut strawberries into small dice 

you'll need two cups of strawberries

combine 1 teaspoon of fresh lemon juice and 2 tablespoons of sugar with the strawberries

set this mixture aside– in a new mixing bowl, combine 2 cups flour, 2 teaspoons baking powder, and 7 tablespoons of sugar. Cut in the butter (6 tablespoons) so your mixture looks like crumbs, then add 2/3 cup of heavy cream. 

Once you have your dough, add the strawberries to the party! Once all combined, drop the dough in tablespoons onto parchment paper. 

I like to add sanding sugar to some of the cookies but not all. Bake on 375º for 25 minutes.

voila! 

xx

A Week in Review...ish

Just as I found myself feeling settled in at home, starting to unpack, getting back in to my normal routines, catching up with family and friends, and visiting my favorite local spots, I'm on a plane yet again! Off to NYC tomorrow morning for shopping, museums, and visiting friends and family.

Picking up fresh flowers for around the house

Catching up with my girl Sara over brunch at La Boulange will never get old, especially with lattes served in bowls the size of our heads.

Reminded of how amazing my neighborhood is! 

Lunches at the Grove

Mini sweet treats from Kara's Cupcakes! 

Packing while still fully not unpacked is always interesting...

stay tuned for NYC posts! 

xx

Strawberry Banana Muffins

Got any gross overly ripe bananas? Use them for some banana nut bread or this yummy breakfast treat! 

Combine 1 3/4 cups flour, 2 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. salt in a small bowl. In a bigger bowl, beat 5 tbsp. unsalted butter, then add 2/3 cup sugar, then 2 eggs, and 2 tsp. vanilla. 

 Strain the strawberries to ensure all the water is out. I know this seems silly, but the muffins won't turn out right if you bake them with too much water. Combine the berries with your mushy bananas & then with your wet butter & egg mixture. Gradually add this to the bowl of dry mixture and then to your muffin liners! 

Bake at 350° F for about 15 minutes. Recipe makes about a dozen muffins. 

Our delicious muffins went perfectly with a ton of scrambled eggs & veggies

Enjoy the rest of your weekend! 

xx