Tag Archives: fruit

Drunken Strawberries

Hello!  Did you watch the Super Bowl?  That was the longest game in history!  My neighbors, K & B hosted.  I’m a Seattle fan so I really didn’t care who won.  I just wanted it too be a good game.

It was a fairly productive, but low-key kind of weekend.  The house got picked up, I organized the woman cave a bit, went thrifting with my gal friends and started on a few projects.  But of course, nothing is complete.

For that reason, and because I LOVED them so much I’m sharing the strawberries that my neighbor K made for the party.  I’ve renamed them Drunken Strawberries!

Vodka Strawberries

Wash and clean fresh strawberries.  Leaving the stems on made them see more festive.  Soak in chocolate flavored vodka overnight.  Dip in mellted chocolate and place on waxed or parchment paper to set.  Melt white chocolate.  Using a pastry bag or baggie and ice to mimic a football.  They were delicious and yes, I had more than 1!

Have you added alcohol to anything you’ve made?


Blueberry Banana Bread

Big shout out to Natalie @ Designer Bags and Dirty Diapers because the recipe I’m sharing today is one she featured on her blog several months ago.  And speaking of blogs, be sure to check out the pics of Natalie’s little guy. ADORABLE!  I miss those days.

According to Natalie, this Blueberry Banana Bread recipe is low calorie and we all like that.  She says “each loaf makes 16 servings and each serving (a slice) only has 2 grams of fat and 183 calories”. 

The cast of characters separated by dry and liquid ingredients.

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One addendum however.  I did not have any buttermilk.  If you run into this problem, just stir 1 tablespoon of vinegar into 1 cup of milk and wait 5 minutes.  Just toss out what you don’t need. 103

The instructions are pretty simple; mix the dry ingredients together, mix the liquid ingredients together, mix everything together, add the blueberries.  Bake, add a glaze when partially cool.  I totally agree with Natalie and added a lot more blueberries than the recipe called for. 

I also have found that my oven bakes banana bread better in a bundt pan than a loaf pan.  It just seems to cook more evenly.  If you have problems, consider trying this.

Without further blah, blah, blah, here’s the bread.  Doesn’t it look yummy?  It’s fruit smackin good.  In fact, I want to use this recipe to make blueberry muffins.


Here’s some pics of the bread all sliced up and served on the Glass Dessert Stand I made for my sis-in-law.


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Here’s the recipe…

Blueberry Banana Bread

2 ½ cups flour

1 cup sugar

2 tsp baking powder

½ tsp baking soda

½ tsp salt

1 ½ cups mashed bananas

¼ cup buttermilk

2 Tbsp canola oil

2 large egg whites

1 large egg

1 tsp grated lemon zest

1 cup blueberries


½ cup powdered sugar

2 tsp lemon juice

½ tsp grated lemon zest

Preheat oven to 350 degrees.

In a large bowl combine the dry ingredients. In a separate bowl combine the bananas and *buttermilk, lemon juice, canola oil, eggs and egg white, and lemon zest. Stir flour into the liquid mixture. Stir in *blueberries.

Pour batter into *9x5x3 inch loaf pan that has been coated with baking spray. Bake one hour. Cool 15 minutes, turn onto rack and add glaze.

*Changes I made

I did not have buttermilk and made my own. Mix 1 Tbsp vinegar with 1 cup milk and let sit for 5 minutes. Throw away what you don’t need

I used 2 cups of blueberries and it wasn’t too much. In fact, I think this recipe would make great blueberry muffins!

I always bake my banana bread in a Bundt pan. It just seems to cook better

Hope you enjoy and happy Saturday and happy 3 day weekend!

latte-1 Lattenene

Monday Magazine Review – Family Circle July 2011 Issue

055 Hi everyone.  I checked out the July issue of Family Circle magazine.  This month I found some great recipes.

Side note before the recipes: I am an ice cream freak and I learned July 17 is National Ice Cream day!Yes!  In 1984, President Reagan designated it a holiday.  So mark your calendar for a family visit to Cold Stone, Baskin and Robbins, TCBY Yogurt or a store of your choice for a special treat.

Some new food ideas I might try below…..

BLUEBERRY KETCHUP – In a saucepan stir together  and bring to a boil 2 cups blueberries, a clove of minced garlic, 1 small minced shallot, 3 TBL brown sugar, 1/4 cup balsamic vinegar, 1/4 tsp ground coriander and 1/8 tsp ground ginger.  Simmer for 25 minutes.  Add additional salt and pepper to taste.  (This is supposed to be good with grilled meat)

SAUTED ZUCHINI – I love zucchini and this side dish sounds simple and amazing.  In a large skillet on high heat 2 tablespoons of olive oil.  Add 1 pound of shredded zucchini.  Sauté for 1 minute.  Toss with 1/4 cup sliced almonds.  Add shaved parmesan cheese and salt and pepper.


Blueberry Cupcakes



  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 3/4 cup fresh blueberries
  • 1 1/3 cups heavy cream
  • 3 tablespoons granulated sugar
  • 2/3 cup fresh blueberries
  • 1 tablespoon confectioners’ sugar (optional)

1. Heat oven to 375 degrees. Line one 12-cup cupcake pan with foil or paper cupcake liners.

2. Cupcakes. In medium-size bowl, combine flour, baking powder and salt. In large bowl, beat butter with an electric mixer until smooth. Add sugar and beat until pale and fluffy, about 2 minutes. Beat in eggs, one at a time. On low speed, add half the flour mixture. Beat in the milk and vanilla, followed by remaining flour mixture. Fold in fresh blueberries.

3. Spoon batter into pan, a scant 1/3 cup in each indent. Bake at 375 degrees F for 23 to 25 minutes, turning pan once. Cool in pan on wire rack, then remove cakes from pan to cool completely.

4. Prepare Topping. In large bowl, combine cream and granulated sugar. Beat until medium-stiff peaks are formed. Spoon onto cooled cupcakes, about 1/4 cup on each. Scatter 6 or 7 blueberries over each cupcake, and dust with a little confectioners sugar, if desired. Serve immediately or keep cool until serving.


Mixed Berry cobbler


  • Filling:
  • 3-1/2 cups blackberries (2 packages, about 6 ounces each)
  • 2 cups blueberries (2 packages, 4.4 ounces each)
  • 1-1/2 cups raspberries (6-ounce package)
  • 1/2 cup sugar
  • 1/2 cup coarsely chopped walnuts
  • 1/4 cup orange liqueur or orange juice
  • 2 tablespoons quick-cook tapioca
  • Topping:
  • 1 cup all-purpose flour
  • 1/4 cup plus 1 tablespoon sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons milk
  • 1/4 cup sour cream
  • 2 tablespoons unsalted butter, melted
  • Whipped cream, optional
1. Heat oven to 350 degree. Coat a 6-cup oval baking dish with nonstick cooking spray.

2. Filling: In a large bowl, gently mix blackberries, blueberries, raspberries, sugar, walnuts, orange liqueur and tapioca. Spoon into prepared dish.

3. Topping: In a large bowl, whisk flour, 1/4 cup of the sugar, the baking soda and salt. Mix together milk, sour cream and butter. Add to the flour mixture and stir until a batter forms.

4. Dollop batter over the fruit. Sprinkle batter with remaining 1 tablespoon sugar. Bake at 350 degree for 35 to 40 minutes, until nicely browned.

5. Serve warm or at room temperature with whipped cream, if desired.

Please make these recipes and let me know how they taste.  I’m on a diet and I’m really afraid to bake for fear I have a weak moment! 😦

Happy Monday,

latte Lattenene

Picture Perfect Fruit Salad


Don’t you just love spring?  Because with it comes plenty of fresh fruit.  Last Sunday, Easter dinner was at my brother and sis-in-laws house.  I brought the fresh fruit salad and, fruit dip. I filled the bowl with strawberries, cantaloupe, honeydew, grapes, kiwi, pineapple and blueberries. I used my moms original Fiesta ware bowls to put in. The fruit popped…it was picture perfect!

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