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Recipe: Raspberry Brioche Bread Pudding

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Directions

~ Marla Meridith

Recipe: Cast Iron Skillet Blueberry Sweet Rolls

Everyone will love these Delicious Cast Iron Skillet Blueberry Sweet Rolls. The recipe is super simple and the homemade sweet roll dough is a must!

Ingredients

Sweet Rolls Dough
3 1/2 cups unbleached all-purpose flour
1 (1 /4 oz [7g]) package active dry yeast
1/2 cup whole milk
1/2 cup sour cream
6 tbsp unsalted butter, cut into cubes
1/3 cup granulated sugar
2 tsp salt
1 large egg, lightly beaten
Blueberry Filling
1 1/3 cups frozen, not thawed blueberries
1/3 cup light brown sugar
6 tbsp melted butter, divided into 4 and 2 tbsp
Blueberry Glaze
1 cup powdered sugar
1/4 cup frozen blueberries
2 tsp freshly squeezed lemon juice
top with fresh blueberries

Directions

In the bowl of a stand mixer, whisk together the flour and yeast. Heat the milk, sour cream, sugar and salt in a medium saucepan over medium heat. Stir occasionally until just warm, about 3 minutes. You do not want it to simmer or boil. Add the milk mixture to the flour mixer. Beat with the dough hook. Add in the egg and beat until the dough pulls away from the sides of the bowl.

Remove the dough from the mixer bowl with lightly floured hands. Place in a large oiled bowl to rise. Cover and let rise at room temperature for about 90 minutes or until the dough has doubled in size.

For the filling: Mix together the blueberries, brown sugar and 4 tablespoons of the melted butter in a medium bowl.

For the glaze: Combine all ingredients in a food processor or blender and process until smooth. If you want an even smoother glaze you can strain it through a fine mesh sieve.

Assemble the rolls: Coat a 10 inch cast-iron skillet with vegetable oil or cooking spray. Once the dough has risen, place on a lightly floured work surface. Roll out the dough to a roughly 14×10 inch rectangle. Brush the dough with the extra 2 tablespoons of melted butter, all the way to the edges. Layer on the blueberry filling mixture evenly over the top.

Start to roll the dough from the long edge away from you. Seal the edge with some water or melted butter. Cut the log until you have about 10 1-inch tall slices.

Place the rolls in the prepared skillet snuggly, in a single layer. Bake for 30 minutes uncovered until the sweet rolls are golden brown. Remove from the oven and let cool before drizzling with the glaze. Top with fresh blueberries.

~ Marla Meridith

Recipe: Quinoa Breakfast Bowls

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Directions

~ Marla Meridith

Recipe: Blueberry Swirl No-Churn Ice Cream

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Directions

~ Marla Meridith

Recipe: Blueberry Cosmopolitan Cocktail

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Directions

~ Marla Meridith

Recipe: Simple Strawberry Sauce

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~ Marla Meridith

Recipe: Blueberry Swirl Cheesecake

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Directions

~ Marla Meridith

Recipe: Vegan Strawberry Coconut Ice Cream

We love this simple to prepare coconut ice cream. If you don’t have strawberries on hand use any berries you love!

Ingredients

2 cans (13.5 ounce) full fat coconut milk
1/2 cup pure maple syrup or agave
1 tsp vanilla bean paste
pinch of salt
2 1/4 cups (12 ounces) frozen strawberries, chopped into small pieces

Directions

Chill the coconut milk in the refrigerator overnight. Open the cans without turning them upside down. Carefully scoop some of the coconut cream into the bowl of a food processor. Carefully drain any water in the can. Place all of the coconut cream in the bowl.

Add the maple syrup and salt. Pulse until all is well combined and creamy.

Fold in 2 cups of the strawberries. Pour the ice cream batter into a 9×5 loaf pan, smooth with the back of a spoon if needed. Place the rest of the strawberries over the top. Cover with cling wrap.

Freeze for 2-3 hours or until you have ice cream. Consume within a few days.

~ Marla Meridith

Recipe: Sweet Summer Raspberry Tarts

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Directions

~ Marla Meridith

Recipe: Cowgirl Coolers

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~ Marla Meridith

Recipe: Sparkling Champagne Popsicles

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~ Marla Meridith

Recipe: Blueberry Buttermilk Scones

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Directions

~ Marla Meridith