The Baker Upstairs: August 2017

8.30.2017

Spinach Ricotta Calzones

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These cheesy and savory spinach ricotta calzones are so delicious and the perfect meatless meal!

These cheesy and savory spinach ricotta calzones are so delicious and the perfect meatless meal!

Who else gets crazy food cravings? My husband makes fun of me all the time because I'll see a food I like on TV, or see a recipe in a cookbook, or (and this happens surprisingly often) have a dream about a certain kind of food, and then it's ALL I can think about. I once craved a steak sandwich from my favorite restaurant for an entire month while I was pregnant with my firstborn. At this point in our marriage, my husband knows that his job is to just go along with whatever crazy food I've decided I need, and the sooner the better. Such was the case with these spinach ricotta calzones. I was browsing Pinterest and happened across this recipe, and suddenly all I could think about were calzones. Gooey, cheesy, stuffed with spinach and parmesan and ricotta. Nicely browned and crisp on the outside, but still chewy and delicious. I needed some stat! I hit up the grocery store for some baby spinach and ricotta, and within a few hours I had my own pile of glorious homemade calzones. They were so easy to make, and everyone in my family loved them! 

These cheesy and savory spinach ricotta calzones are so delicious and the perfect meatless meal!
Spinach Ricotta Calzones

for the dough:
3/4 cup warm water
1/2 tablespoon yeast
1/2 tablespoon sugar
1 1/2 cups flour
1/2 teaspoon salt

for the filling:
10 ounces frozen spinach, thawed and drained
8 ounces ricotta cheese
4 ounces shredded mozzarella cheese
2 tablespoons grated parmesan cheese
1 egg
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
olive oil (for brushing)

In a medium bowl, whisk together the water, yeast, and sugar. Let sit five minutes, or until bubbly. Add the flour and salt, and mix until the dough starts to come together. Knead gently, adding more flour as needed, to form a soft dough. Cover and let rest 15 minutes. While the dough is resting, preheat the oven to 500. In a medium bowl, mix together the spinach, ricotta, mozzarella cheese, parmesan cheese, egg, garlic powder, salt, and pepper. Divide the dough into four equal pieces and roll each out into a circle approximately 8 inches in diameter. Scoop 1/4 of the filling onto half of each circle, then fold over and pinch with your fingers to seal. Cut slits in the top of the calzones to vent. Brush with olive oil. Place on a lined baking sheet and bake 13-15 minutes, or until golden brown. Let cool slightly before serving.
These cheesy and savory spinach ricotta calzones are so delicious and the perfect meatless meal!

Don't forget to pin this recipe for later!

These cheesy and savory spinach ricotta calzones are so delicious and the perfect meatless meal!

For more fantastic pizza recipes, check out some of my favorites below:


8.28.2017

Blueberry Buttermilk Waffles

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These blueberry buttermilk waffles are crisp on the outside, light and tender on the inside, and so delicious!

These blueberry buttermilk waffles are crisp on the outside, light and tender on the inside, and so delicious!

When it comes to breakfast time, do you usually eat a hot or cold breakfast? I remember talking with a good friend a while ago about the subject, and she mentioned that she prepares a hot breakfast for her kids every single day. Her logic is that it really doesn't take much more time to make pancakes or waffles than it does to pour bowls of cereal, and it's a way to ensure that her kids get a good start to the day. As much as I admire her, and agree with her logic, it's just never going to happen for me. My kids have to be out the door by 7:20, and it's all I can do to get everyone dressed, with backpacks and lunches packed, and hustle down to the bus stop on time. I'm way too tired (and lazy) to make a hot breakfast for the kids every morning, and it really doesn't feel like it's worth the effort. Lest you think I'm the worst parent ever, I usually give my kids something like whole wheat toast and yogurt, or a multigrain breakfast bar and a banana. So it's not like they're just eating garbage, even if they're not getting that full and hearty breakfast every day.

All of that being said, one of my favorite things about this summer has been the chance to make a hot breakfast for the kids at least 3-4 mornings per week. I have really enjoyed all those lazy mornings, making chocolate chip pancakes or fried eggs and hash browns, and chatting with my kids about our adventures for the day. Now that school is starting this week, I will definitely miss those leisurely mornings! I guess we'll just have to make up for it on the weekends, instead. These blueberry buttermilk waffles are a new favorite recipe that we discovered over the summer, and we can't get enough! They are perfectly crisp and buttery on the outside, and the inside is light and tender, and bursting with juicy blueberries.  

These blueberry buttermilk waffles are crisp on the outside, light and tender on the inside, and so delicious!

These really are some of the best waffles I've ever made, and my kids loved them too! They're perfect with a little butter and syrup, and a few additional blueberries sprinkled on top. Yum!
Blueberry Buttermilk Waffles

1/2 cup butter, cut into pieces
1 cup buttermilk
3/4 cup milk
2 teaspoons vanilla
2 eggs
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 1/2 cups fresh blueberries

Add the butter, buttermilk, and milk to a small bowl or measuring cup, and heat in the microwave for one minute and thirty seconds, or until the butter is melted. Whisk in the vanilla and set aside. In a large bowl, beat the eggs until fluffy. Add the buttermilk mixture and stir to combine. Add the flour, baking powder, salt, and sugar, and mix until just combined (small lumps are ok). Let sit five minutes, then gently fold in the blueberries. While the batter is resting, preheat your waffle iron. Add the batter and cook according to your waffle maker's directions. (For my belgian waffle maker, 1 cup of batter cooked for 4 minutes was perfect.) Serve warm with butter and maple syrup.
These blueberry buttermilk waffles are crisp on the outside, light and tender on the inside, and so delicious!

Don't forget to pin this recipe for later!

These blueberry buttermilk waffles are crisp on the outside, light and tender on the inside, and so delicious!

For more delicious waffle recipes, check out some of my favorites below: 



8.25.2017

Instant Pot Carnitas

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These instant pot carnitas are so savory and flavorful, and take just a few minutes of active time to make!

These instant pot carnitas are so savory and flavorful, and take just a few minutes of active time to make!

Can we all just agree that tacos are one of the best foods ever invented? Everyone in my family loves them, and we all crave them so frequently that we can't limit ourselves to just Taco Tuesday. Every day can be a taco day, if you just believe in yourself! As much as I love my fallback chicken breast tacos, I've really been trying to up my taco game lately, and it has been paying off in all sorts of deliciousness. These Instant Pot carnitas tacos are some of the best tacos I've ever tasted, and I can't believe I made them at home!

I made these earlier this week when we had some friends over for dinner, and they were a hit with everyone, from the littles to the grown ups. I was a little nervous about trying a new recipe for the first time when guests were coming over, but the carnitas were so easy to make, and the recipe turned out fantastic. I love that the Instant Pot lets me cook huge pieces of meat to moist and tender perfection in under an hour! I don't have a lot of experience cooking pork or beef, but the Instant Pot has really helped me master cooking larger cuts of meat. (No worries if you don't have an Instant Pot, though. I added directions for making this in the slow cooker as well!)

These instant pot carnitas are so savory and flavorful, and take just a few minutes of active time to make!

I served our carnitas with a double batch of freshly made flour tortillas, some chopped red onion and cilantro, and cotija cheese for sprinkling on top. Our friends brought over the most amazing street corn salad (similar to this one, but with some lovely chunks of avocado in it) and we found that the tacos were even more delicious with the street corn salad on top. We are definitely going to make these carnitas again and again! 
Instant Pot Carnitas

3-4 pounds boneless pork shoulder
2 teaspoons oil
1 medium onion, diced
1 cup chicken broth
1/2 cup orange juice
juice from one lime
2 teaspoons minced garlic
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon black pepper

Heat the Instant Pot in sauté mode. Trim the excess fat from the pork shoulder and cut into large chunks. Add the oil to the instant pot and add half of the pork shoulder, turning to brown all sides. Remove to a clean plate and repeat with remaining pork. Add the onion to the pot and cook until slightly translucent, 2-3 minutes. In a small bowl, whisk together the chicken broth, orange juice, lime juice, garlic, cumin, salt, and pepper. Return the pork to the Instant Pot, and pour the sauce over the top. Place the cover on the Instant Pot and cook at high pressure for 30 minutes, then let naturally release for 15 minutes.

Remove the pork from the pot using a slotted spoon and shred. Strain the cooking liquid over a bowl, discarding any solids that are strained out. Preheat the broiler. Spread the shredded pork on a foil-lined baking sheet, and pour about one cup of the cooking liquid over the top of of the meat. Broil 5-10 minutes, watching closely, until the edges of the meat are crispy and brown.

*Alternatively, you can use a slow cooker instead of the Instant Pot. Trim and cut the pork shoulder and add it to the slow cooker. Spread the onions on top of the meat. Mix together the chicken broth, orange juice, lime juice, garlic, cumin, salt, and pepper, and pour the sauce over the meat. Cook at low heat for 6-8 hours, then follow the instructions in the second paragraph above.
These instant pot carnitas are so savory and flavorful, and take just a few minutes of active time to make!

Don't forget to pin this recipe for later!

These instant pot carnitas are so savory and flavorful, and take just a few minutes of active time to make!

For more delicious taco recipes, check out some of my favorites below:



8.23.2017

Homemade Blueberry Pie

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This delicious homemade blueberry pie is so simple and easy to make, you won't believe you made it at home!

This delicious homemade blueberry pie is so simple and easy to make, you won't believe you made it at home!

Ever since I was in high school, I've dreamed of making beautiful, perfect pies. Somehow, to me, pies are the pinnacle of domesticity. When I was sixteen, a boy I was dating told me that his favorite dessert was peach pie, so I set out to make one for him for his birthday. It was my first try, and it was a disaster. The peaches I bought at the store weren't ripe enough, so they were sour and hard even after the pie was fully baked. The crust was thick and flavorless and hard. My friend managed a few pity bites of the pie, but ultimately couldn't even finish one piece. I felt like such a moron for not being able to make a pie! That experience was burned in my brain, and I just resigned myself to never being able to make a good pie. I've tried a few different times throughout the years and have always come up short. And then, just a few weeks ago, I discovered this amazing pie crust recipe, and all of a sudden, I'm a pie making machine!

This delicious homemade blueberry pie is so simple and easy to make, you won't believe you made it at home!

When we were on vacation in Utah last month, I had planned to have a full two weeks without cooking anything at all. I spend so much time in the kitchen that I was really looking forward to a break. And then when my mom and I were trying to figure out what we should have for dessert on Pioneer Day (Utah's state holiday), I couldn't stop thinking about a delicious homemade blueberry pie. My mom already had all the ingredients I needed to make it, and working together, we were able to get the pie into the oven in about thirty minutes! It was so much easier than I expected it to be, and tasted amazing. It was a huge hit with my whole family, and made our Pioneer Day celebration all the more festive. 

This delicious homemade blueberry pie is so simple and easy to make, you won't believe you made it at home!

The simple and delicious blueberry filling gets thick and bubbly in the oven, and the pie crust stays crisp and buttery. It's definitely important to wait until the pie cools completely before serving, so the filling sets up and is easy to cut neatly. We enjoyed our pie with some vanilla ice cream on the side, and it was the perfect summer dessert!
Homemade Blueberry Pie

2 pie crusts (I used this recipe)
18 ounces fresh blueberries
2/3 cup sugar
1/4 cup corn starch
1/4 teaspoon cinnamon
pinch of salt
1 tablespoon butter, cut into pieces
1 egg
1 tablespoon water

Preheat the oven to 350. Roll the bottom half of the pie crust out to fit your pie dish, and press gently into the dish. In a medium bowl, toss the blueberries with the sugar, corn starch, cinnamon, and salt. Spread the blueberries in the bottom crust. Sprinkle with the pieces of butter, distributing evenly. Roll out the top crust in an even layer, and cut vents as desired, or form into a lattice (this is an excellent tutorial, if you haven't done a lattice crust before). Place the top crust on top of the blueberries, cut off the excess crust, and fold or crimp the edges together. In a small bowl, whisk together the egg and water. Brush the egg mixture over the top of the crust, spreading evenly. Bake 55-60 minutes, or until the crust is golden brown and the blueberry filling is bubbling and thick. Let cool completely before slicing and serving.
This delicious homemade blueberry pie is so simple and easy to make, you won't believe you made it at home!

Don't forget to pin this recipe for later!

This delicious homemade blueberry pie is so simple and easy to make, you won't believe you made it at home!

For more delicious homemade pie recipes, check out some of my favorites below:



8.18.2017

Chicken Caesar Pasta Salad

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This delicious and zesty chicken caesar pasta salad is quick and easy to make, and perfect for a light summer meal!

This delicious and zesty chicken caesar pasta salad is quick and easy to make, and perfect for a light summer meal or for a potluck!

I mentioned earlier this week how excited I am for fall, but really I'm just stuck in the in-between, where half the time I want the summer to last forever, and half the time I can't wait for fall. I took the kids school shopping this week and bought them new jeans and t-shirts, sparkly notebooks, and squeaky clean shoes. And I spent the whole time thinking, "Wait! Slow down! Can't we just keep hitting up the splash pad and stopping by Sonic for a slush every day? Can't we just continue to sleep in and eat lazy meals, and soak up all the sun?" All too soon, the infamous nine-month-long rainy season will be here, and I'll be remembering (with longing) all these warm summer days. With that in mind, here's a tasty and summery meal for you, even though the summer is nearly over.

This chicken caesar pasta salad is simple and quick to make, and so delicious that you'll want to eat it all year round! If you use a rotisserie chicken, it can be ready in just fifteen minutes or so. It's the perfect dish to bring to a barbecue or potluck, or makes for a great main course with some crusty bread on the side. This salad is a huge favorite with my kids (who ordinarily are not great fans of salad), and I love that it's so easy to make! 

This delicious and zesty chicken caesar pasta salad is quick and easy to make, and perfect for a light summer meal!

Chicken Caesar Pasta Salad

1/2 pound bowtie pasta
2 cups chopped cooked chicken
1 romaine heart, chopped
1 medium tomato, chopped
2 cups garlic croutons
1/2 cup caesar dressing (I used Brianna’s Asiago Caesar)
1/4 cup grated parmesan cheese
2 tablespoons chopped fresh basil (optional)

Cook the pasta according to package directions. Drain and rinse with cool water. In a large bowl, combine the pasta, chicken, romaine, tomato, and croutons. Pour the dressing over the top and toss to combine. Sprinkle with parmesan cheese and fresh basil. If you’re making the salad in advance, add the dressing just before serving.
This delicious and zesty chicken caesar pasta salad is quick and easy to make, and perfect for a light summer meal!

For more delicious salad recipes, check out some of my favorites below:



originally published on Somewhat Simple

This delicious and zesty chicken caesar pasta salad is quick and easy to make, and perfect for a light summer meal!

8.16.2017

Apple Cinnamon Baked French Toast

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This deliciously sweet apple cinnamon baked french toast is the perfect breakfast for fall!

This deliciously sweet apple cinnamon baked french toast is the perfect breakfast for fall!

Who else is excited for fall? The weather around here has finally cooled down after some crazy high temperatures in the last few weeks, and I am totally looking forward to crisp fall days. My kids start school two weeks from today, and as much as I have enjoyed having them home over the summer (and I really have!), I'm excited to get back into our normal schedule. We spent the last school year kind of over-scheduled and stressed, and I am planning to scale back on some of our commitments this school year, and hoping that will leave more time for relaxing and having fun.

Fall is my favorite season, and I can't wait for rainy days, warm hot chocolate, and cozy sweaters. This apple cinnamon baked french toast is the perfect breakfast for fall! It's simple and easy to make, and it can be prepped the night before, so you can just pop it in the oven when you're ready to eat in the morning. It also holds up really well in the fridge, so it's easy to make a batch at the beginning of the week, and have a delicious breakfast on hand all week long. If you're making it for a crowd, you can use a full loaf of french bread and increase the other ingredients by half, then bake it in a 9 x 13 baking dish. This is definitely one to make this fall!
Apple Cinnamon Baked French Toast

2/3 loaf of french bread, cut into cubes (about 4 cups)
1 large apple, peeled and diced
5 eggs
1 1/4 cups milk
1/4 cup half and half
1/2 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
1/3 cup flour
1/3 cup brown sugar
5 tablespoons butter, cut into small pieces
1 teaspoon cinnamon
2 tablespoons pecans, chopped

Place the bread cubes and apple pieces in a 8 x 8 baking dish. In a medium bowl, whisk together the eggs, milk, half and half, sugar, vanilla, and salt. Pour the egg mixture over the bread cubes and toss to coat. Cover and refrigerate at least 4 hours, or overnight.
When you are ready to bake, preheat the oven to 350. In a small bowl, whisk together the flour, brown sugar, and cinnamon. Cut in the butter using a pastry blender or two knives. Stir in the pecan pieces, and sprinkle the streusel mixture over the french toast.
Bake 45-55 minutes, or until the french toast is golden brown on top and only jiggles slightly when shaken. Remove and let cool 5-10 minutes before serving. Top with maple syrup, if desired.
This deliciously sweet apple cinnamon baked french toast is the perfect breakfast for fall!

For more fantastic make-ahead breakfast recipes, check out some of my favorites below:



originally published on Somewhat Simple

This deliciously sweet apple cinnamon baked french toast is the perfect breakfast for fall!

8.14.2017

Honey Buttermilk Biscuits

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These light and flaky honey buttermilk biscuits are melt-in-your-mouth delicious!

These light and flaky honey buttermilk biscuits are melt-in-your-mouth delicious!

I remember when I first discovered the joy of biscuits. I found a recipe in my mom's ancient bread cookbook when I was about twelve, and started whipping up biscuits weekly. I always over-mixed them (and overcooked them), and they were basically just hard little doorstops, but I loved them! At this point in my life, though, I have become a total biscuit snob. They have to be just right - crisp on the outside, and fluffy and flaky on the inside. The baking powder flavor can't be overpowering, and they have to be buttery and melt-in-your-mouth tender. I've developed what I consider to be the perfect biscuit recipe, and I make them all the time (at least twice a month, but sometimes twice a week!). These honey buttermilk biscuits are a fun twist on my favorite biscuits, made even more delicious with the addition of some sweet honey. They are so delicious that they will win over even the pickiest of eaters!

Honey Buttermilk Biscuits

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoons salt
5 tablespoons cold butter
3/4 cup buttermilk
3 tablespoons honey

In a medium bowl, whisk together the flour, baking powder, and salt. Grate the cold butter into the flour mixture and toss to combine. In a small bowl or measuring cup, whisk together the buttermilk and honey. Add the buttermilk mixture and mix just until the dough comes together. (Be careful not to over-mix!) Pat the dough out to an even layer, about one inch thick, on a lightly floured surface. Fold the dough into thirds, as though you are folding a letter. Pat the dough out again until it is about one inch thick. Turn the dough 90 degrees and fold it in thirds again. Pat it out into a rectangle that is approximately one inch thick. Cut into circles using a biscuit cutter or small cup. Bake 10-12 minutes, or until golden brown on top.
These light and flaky honey buttermilk biscuits are melt-in-your-mouth delicious!

For more melt-in-your-mouth biscuit recipes, check out some of my favorites below:



8.11.2017

Blackberry Lemonade

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This sweet and refreshing blackberry lemonade is so easy to make at home!

This sweet and refreshing blackberry lemonade is so easy to make at home!

One of the things that made me excited about moving to Portland was the promise of a more temperate climate. I grew up in Utah, and I'm used to hot summers and cold winters, so I was really looking forward to milder weather. However, since we moved, we've experienced record snowfall, record rain, and now... record heat. Last week we had a huge heat wave, with temperatures well over 100 degrees, and it was melt-your-face-off hot outside. We spent an entire day in our basement (which is generally about 10 degrees cooler than our upstairs), with all the blinds drawn, watching movies. It was actually kind of a great way to spend the day (although not very productive), and I made this fabulous blackberry lemonade to keep everyone cool! I had already made the blackberry sauce earlier in the week, so I didn't even have to turn on the stove (win!). 

This blackberry lemonade is perfectly sweet and refreshing, and everyone in my family loves it! It's a delicious balance of sweet and tangy, and I love the combination of the lemon and blackberry flavors. It's a pretty unconventional method of making lemonade, and I love how simple it is to make. No squeezing required! 

This sweet and refreshing blackberry lemonade is so easy to make at home!
Blackberry Lemonade

2 large lemons, washed
4 cups cold water, plus enough ice to make 6 cups total
1 cup sugar
1/2 cup fresh blackberry sauce

Cut the ends off the lemons, then cut each lemon into eighths. Stir together the water and sugar, and mix until the sugar is dissolved. Add the lemons and the sugar water to a blender and pulse 8-10 times, until the lemons are broken up slightly. Pour the mixture through a strainer into a large pitcher and add the ice. To serve, add two tablespoons of blackberry sauce to the bottom of a glass. Top with additional ice (if desired). Pour lemonade over the top to fill the glass. Stir and enjoy.
This sweet and refreshing blackberry lemonade is so easy to make at home!

For more delicious lemonade recipes, check out some of my favorites below:



8.08.2017

Zucchini Fritters

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These delicious and savory zucchini fritters are the perfect summer side dish!

These delicious and savory zucchini fritters are the perfect summer side dish!

Did you know August 8 is National Zucchini Day? It seems only fitting to have a day to celebrate such a delicious and versatile vegetable! We love zucchini at our house, and it is on my shopping list nearly every week. I love that it makes a great side dish on its own (we like to saute it in a little olive oil with salt, pepper, and garlic powder), but it's also great for baking. It's so mild that I grate it and add it to everything from soups to taco meat to scrambled eggs. It's a favorite with my kids, too! In honor of zucchini day, I made these delicious zucchini fritters to share with you. They're crisp on the edges, and so savory and delicious. We had them on the side with some chicken nuggets for dinner, and they were a fantastic and easy side dish!
Zucchini Fritters

2 medium zucchini, grated
1 teaspoon salt
1/4 cup flour
1/4 cup grated parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon pepper
1 large egg, lightly beaten
2 tablespoons canola oil

Place the zucchini in a colander in the sink and sprinkle with the salt. Let sit 5-10 minutes to drain. Wrap the zucchini in a kitchen towel and squeeze it to remove the excess water. Add the zucchini to a medium bowl, then add the flour, parmesan, garlic powder, pepper, and egg. Mix until combined. Heat the oil in a large skillet over medium heat. Drop the zucchini mixture into the hot oil by spoonfuls, flattening slightly with the back of the spoon. Cook 3-4 minutes, then flip and cook an additional 2-3 minutes, or until golden brown on both sides. Serve warm with sour cream.
These delicious and savory zucchini fritters are the perfect summer side dish!

For more delicious zucchini recipes, check out these posts from some of my favorite bloggers below!


Cheesy Zucchini Tots from Life Made Simple
Butterscotch Zucchini Blondies from Creations by Kara
Vegan Pad Thai Zoodles from Namely Marly
Crispy Parmesan Zucchini Fries from Foodie with Family
Loaded Zucchini Skins from Real Mom Kitchen
Cheesy Grilled Zucchini Boats from Hey Grill Hey
Zucchini Crust Pizza from Baking with Blondie
Chocolate Zucchini Bread from Sweet C's Designs

And be sure to check out these awesome zucchini recipes from The Baker Upstairs:


8.07.2017

Fresh Blackberry Sauce

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This homemade fresh blackberry sauce is the perfect topping for pancakes, waffles, ice cream, or shortcake. It's quick and easy to make, and so delicious!

This homemade fresh blackberry sauce is the perfect topping for pancakes, waffles, ice cream, or shortcake. It's quick and easy to make, and so delicious!

Why, yes, I DO have another fresh berry recipe to share with you today. You're going to be seeing a lot of them around here, since I have berries coming out of my ears at the moment. :) We are determined to pick every kind of fresh berry we can find, and preserve all the bounty for the cooler months when our fruit options are much more limited. Last week we took my six year old blackberry picking while her big sister was having a play date, and we had so much fun! We ended up picking eight pounds of fresh blackberries, and I couldn't wait to get them home and make them into something delicious. So far I've made a double batch of blackberry jam (recipe coming soon!) and a double batch of this lovely fresh blackberry sauce. 

This homemade fresh blackberry sauce is the perfect topping for pancakes, waffles, ice cream, or shortcake. It's quick and easy to make, and so delicious!

This sauce is simple and delicious, and so quick and easy to make! It's mostly just crushed blackberries with a little sugar and cornstarch, and it is perfect for topping everything from pancakes to ice cream. It keeps pretty well in the fridge, too, so it's fun to make a big batch and then enjoy it on EVERYTHING for the next week or two. I'll be sharing my very favorite way to use it on the blog on Friday, so be sure to come back and get the recipe! 

This homemade fresh blackberry sauce is the perfect topping for pancakes, waffles, ice cream, or shortcake. It's quick and easy to make, and so delicious!
Fresh Blackberry Sauce

3 cups fresh blackberries, crushed
1/2 cup sugar
1/2 tablespoon lemon juice
1/2 tablespoon corn starch
2 tablespoons water

Add the blackberries, sugar, and lemon juice to a medium pot and stir well. Bring the mixture to a simmer over medium heat. While the mixture is heating, dissolve the corn starch in the water and whisk until smooth. Add the corn starch mixture to the blackberry mixture and stir well. Let simmer 2-3 minutes, or until slightly thickened. Remove and let cool slightly before serving. Store in the refrigerator.
This homemade fresh blackberry sauce is the perfect topping for pancakes, waffles, ice cream, or shortcake. It's quick and easy to make, and so delicious!

For more deliciously sweet homemade sauces, check out some of my favorites below:



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