This summer we have had a ton of these:
Which has led us to blackberry sorbet, blackberry sauce, and finally blackberry cobbler. But, unfortunately I’m not a fan of the gooey fruity cobbler that we grew up with, I love a cakey cobbler. And that is how I discovered Brown Butter Blackberry Cake. I am not ashamed to say that this has been our go to weekend breakfast this month!
- 1 Stick of butter
- 3/4 cups of sugar
- 1 cup flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 cup milk
- 1-2 cups washed blackberries (depending on preference)
To start melt butter in a saucepan over medium heat, stir occasionally to make sure that it is cooking evenly. As it darkens you are looking for it to turn a toasty brown color, be careful not to burn. When it has browned take it off the burner and poor into a separate bowl.
Next mix flour, salt, baking powder and sugar. Whisk in milk then add browned butter, whisk everything together and poor into a greased baking dish. Evenly sprinkle blackberries over the top. Bake at 350 degrees for 1 hour or until golden on top.
Please let me know how you enjoyed my Browned Butter Blackberry Cake!
Today I’m sharing my all time favorite (and super easy) salad recipe, Roasted Tomato Salad with Goat Cheese. There was a point in my life when I was so obsessed with it that I literally ate this salad for lunch and dinner every single day! I’ve always loved tomatoes, especially when they’re roasted.
These days, I like to have it as a side (as it goes well with almost any dish). If you’re a fan of goat cheese and tomatoes too, you will especially love how quick and easy to make.
- 1 head of Lettuce (I prefer a leafy red lettuce or romaine)
- 1 pint cherry tomatoes
- 4.5oz herbed goat cheese (if you cant find this buy plain and add in oregano, garlic, salt, and pepper)
- 2 Tbsp Milk
- 1/2 cup balsamic vinegar
- Salt/Pepper to taste
Begin by preheating your oven to 400 degrees. Add cherry tomatoes and balsamic vinegar to a glass baking pan, I like to use a smaller size so the tomatoes stay soupy. If i have some handy I will mince a clove of garlic on top, then throw these in the oven for about 20 minutes or until the tomatoes are soft and beginning to pop. they should look like this:
While the tomatoes are roasting cut up salad and divide into bowls, this will make a generous salad for 2 people, but I often serve 4 with it. Combine goat cheese and milk till the goat cheese has softened and divide it onto the top of each salad. When your tomatoes are done divide them and the balsamic vinegar equally into each bowl. Serve immediately!
Hope you liked my Roasted Tomato Salad with Goat Cheese recipe! Leave a comment and let me know how yours turned out.
Fettuccine is my go to dish for a quick and easy week night dinner. I always keep these ingredients on hand; fettuccine noodles, butter, Parmesan, and cream. You can whip this delicious dish up in 15 minutes! To make it a meal I add peas, mushrooms, spinach, or broccoli!
- 1 box of fettuccine noodles (I love Pappardelle)
- 3/4 cup of butter
- 3/4 cup of cream
- 1/2 cup pasta water
- 1 cup Parmesan
salt and pepper to taste
Start by bringing water to a boil for the fettuccine noodles. While your water is heating combine cream and butter in a sauce pan over medium-low heat. Add noodles to boiling water and follow the packages cooking instructions. While the noodles are boiling reserve 1/2 cup of the pasta water. When the noodles are ready strain them and toss into your sauce. Add your reserved water and 3/4 cup of Parmesan toss gently to combine until the sauce has thickened and is coating the noodles. Remove from heat, add remaining cheese salt/peeper to taste and serve!
Leave a comment and let me know how you liked my Week Night Fettuccine Alfredo recipe! What’s you go to week night recipe?