I love this time of year for many reasons, but top of my list right now is the beautiful weather and the appearance of fabulous berries in the stores and at the markets. This week, we couldn't resist stocking up on some strawberries and have been finding all kinds of ways to enjoy them (aside from straight out of the bowl, of course).
It would be foolish to miss out on the other great produce right now — rhubarb, which, conveniently enough, is frequently combined with strawberries — so we picked some of it up at the farmer's market this weekend as well.
First up, strawberry-rhubarb jam, which Matt whipped up on Saturday before I set to baking item #2...
Strawberry-rhubarb muffins. I've been wanting to try out one of the muffin recipes from the fabulous Flour cookbook (her banana bread is fabulous), and she has a raspberry-rhubarb muffin. I just swapped out the raspberries for some strawberries, and they were super delicious, a perfect addition to a Mother's Day brunch with friends.
Finally, tonight I whipped up this strawberry cake from Smitten Kitchen. So, so good and super quick to put together. I'll definitely be keeping this recipe handy.
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