Summer is here in Colorado, and it’s not playing nice about it. We’ve been in the 80s and 90s for a while now, and my swamp cooler is down currently, which means I need something else to cool me off.
Something you may not know about me- I don’t really prefer summer. I really love winter actually, and I hate what the heat does to my hair and skin. Also, I like all my winter clothes much better. (I know, I know, everyone thinks I’m crazy).
Alas, I still live in a state where the summer season and heat occurs right on schedule every damn year, so here I am with some sorbet to help us all get through it.
The first time I made this flavor of sorbet was because I was headed to a BBQ at a friend’s house, and she can’t eat dairy. Sorbet is maybe the best solution for a summer dessert without dairy, honestly. It’s mainly just frozen fruit, with a couple of small ingredients to throw in, and it turns into something super flavorful and awesome.
This is a no-churn recipe, but you do need a food processor or a blender that can handle ice. The main reason we churn ice cream is so that it freezes slowly, while moving, in order to lessen the amount of ice crystals being formed on the end result. similarly with sorbet, we want to work with frozen fruit. As you work through the recipe, the fruit will thaw a bit, but overall this will allow for that partially-freezed-before-the-freezer goal, and will result in a creamy delight.
If you aren’t in a dairy-free house or if you don’t like almond milk and don’t want to buy it, just use regular milk in place! You can also use soy milk if you prefer. I’m using a sweetened vanilla almond milk because that’s the kind I like best. Adding some form of a milk product helps the sorbet get a smooth, less crumbly and icy texture.
This is a 4 ingredient recipe, and just takes a few minutes to whip up.
Enjoy!
Ingredients
Instructions
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
I don’t know how it is where you live, but in Colorado, it looks like we’re about to swing right out of winter! Today it’s 70 degrees, sunny, and totally perfect.
That being said, I’m starting to crave those summery treats that I’ve been missing out on all winter, and you probably are too! Enter berry lemon crumb bars.
I used to work a coffee shop for several years through college, and we served a lemon bar with a a layer of tart berries, and a delicate crumb topping, which is where I got the inspiration for these! Now, I have no idea how those ones at my coffee shop were made- we had them shipped in frozen every week- but I do know how I’ve always made traditional lemon bars, so that’s where I’ve started.
These sweet and tart little gems start off with a super easy shortbread crust. BTW, this same crust recipe can make the most amazing shortbread cookies! Just chill the dough for 30 minutes after mixing it up, and then roll, cut, and bake them until just golden!
In the meantime, make a full batch of these lemon bars with sweet and tart berries, and a light crumb topping to hold you over until summer comes full on! The berries add a whole other dimension of flavor that traditional lemon bars have never known, and you’ll love this variation on the classic!
Enjoy!
Ingredients
Instructions
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Waffles. Harder to clean the dishes, but everyone knows they’re way better than pancakes. Everyone loves a crispy, fluffy waffle in the morning. Don’t get me wrong, I still love a good pancake. But if waffles are an option, they almost always win.
Unfortunately, waffle irons are fairly obnoxious to clean, and we didn’t even own one while I was growing up. But now that I have an iron of my own, I’m working towards waffles at least once week! It’s necessary.
I’m a big enthusiast of breakfast for dinner- I offer it as option to my husband nearly every night- he declines far too often. Basically, breakfast food is my favorite food, and a good waffle is near the top of my list. Whether it’s a savory or sweet version, I’m in.
So today I’ve got a great recipe for classic waffles, plus a super easy berry compote to serve right on top- today I’m going for a sweet version. If you know me, you probably know I’m not usually big on fruit. But if you cook down berries with sugar and lemon juice, it really turns into something even better than maple syrup. These waffles are perfect with just a little bit of butter, and the warm berry compote poured over the top- you won’t miss the syrup at all!
I actually just used these berries a few days before to make triple berry orange scones, and I was able to (for once in my life) effectively use the leftover berries for this amazing dish instead of wasting them! You can use any berries that you want, whatever looks good in your grocery store that week, or you can even add in some stone fruit or apples for something more hearty.
Enjoy!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Hi everyone, and happy almost Friday!
I’ve recently changed my day job to another company where I get the privilege to work from home, which has been amazing. That being said, I pretty much work in my pajamas most days now, and most lady-like-ness has gone out the window on the day-to-day basis.
Just to be clear, working without having to get dressed, do makeup, hair, the whole thing, it’s the best thing ever. Seriously, I recommend it.
But in general, sometimes I need to feel like a lady again, and the bottom line here; scones make me feel like a lady. In fact, I may have some tea with my scones just to keep it classy.
Sometimes I like to feel classy on the go, and I recently grabbed a cranberry orange scone from Starbucks, which is what inspired this recipe. I love the slight back-flavor that orange zest and extract brings to the scones, and you can use any kind of berries that look good at the grocery store. Plus, if you’re anything like me, you probably buy berries for a recipe, but don’t use them all- this is your leftover berry recipe!
I’d say the best part of scones is really that they’re super easy. It’s basically a slightly sweet, flavored biscuit, and you don’t even need a rolling pin because your hands work just fine. I actually usually just use clean hands to cut the cold butter into the flour mixture- here’s what it looks like:
You can flavor scones with just about anything you’d like, and I’ve made an awesome chocolate chip version as well.
Brush the tops with cream to help brown them, and sprinkle some raw sugar on top before the oven to get that bakery-style crunch on top. Enjoy!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
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