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Recipe: Maple Vanilla Roasted Strawberries

Add these Maple Vanilla Roasted Strawberries to your pancakes, waffles or yogurt parfaits. Or enjoy over cakes, whipped cream or ice cream! This recipe is so simple and delicious!

2-4 servings

1 pound fresh strawberries, rinsed and pat dry
2 tbsp pure maple syrup
1 tsp pure vanilla extract
pinch of fine sea salt

Preheat oven to 375 degrees F with the rack in the middle.
Trim ends off strawberries and discard. Cut strawberries in half, quarters if they are huge.
Place on a baking sheet and toss with maple syrup, vanilla and salt. Arrange berries in a single layer.
Bake for 25-30 minutes. Remove from the oven and scrape from the pan with a spoon. Enjoy hot, room temperature or cold.

Adjust maple syrup to taste, to go sweeter simple add more!

~ Marla Meridith

Recipe: Citrus Roasted Strawberry Parfaits

4 servings

1 pound fresh Strawberries, remove tops and cut berries in half
1 tablespoon Unrefined Coconut Oil
2 tablespoons (1/2 Orange) freshly squeezed Orange Juice, at room temperature
pinch of fine Sea Salt
zest from one Orange
unsweetened shredded Coconut
–Serve With
Thick Greek Yogurt
Whipped Cream
Ice Cream
Frozen Yogurt
Oatmeal

Pre heat oven to 375 degrees F with the rack in the middle. Mix orange juice with coconut oil and salt. Toss with strawberries. Lay strawberries on a baking sheet in a single layer. Bake for about 30 minutes. Berries should be syrupy and very soft, almost jam like.
Serve with thick Greek yogurt or enjoy by the spoonful! Top parfaits with orange zest and some shredded coconut.

Strawberries get really sweet when you roast them. If needed you can sprinkle some stevia, or add a drizzle of honey or maple syrup to them when they are done baking.

~ Marla Meridith

Recipe: Blueberry Pie Cookies

We are completely smitten with these Blueberry Pie Cookies. This recipe is great for entertaining and it will assure you don’t eat the entire pie!

18 cookies

–for the dough
2 1/2 cups unbleached all-purpose flour, plus 1 tbsp
1/2 cup granulated sugar
3/4 tsp Kosher salt
2 sticks unsalted butter cut into cubes, at room temperature
1 large egg, plus 1 beaten egg for brushing
–for the filling
1/2 cup light brown sugar
1/2 tsp ground ginger
1/2 cup fresh blueberries
1/2 tsp pure vanilla extract
Turbinado sugar for sprinkling

For the dough: In the bowl of a stand mixer, whisk the 2 1/2 cups flour, 1/2 cup granulated sugar and salt together on low speed. Change to the paddle attachment. Add the butter and beat until the mixture appears crumbly. Add the egg and beat until the dough clings to the paddle. *This dough can made with a stand mixer or food processor
Transfer the dough to a clean work surface. Divide into 2 balls. Place one of the dough balls onto a sheet of parchment paper and top with another sheet. Roll the dough until it is 1/8 inch thick. Roll out the other piece of dough the same way. Refrigerate until firm, about 1 hour.
Preheat the oven to 375˚ with the oven racks in the upper and lower thirds of the oven.
In a small bowl combine the brown sugar, ginger, blueberries, vanilla and remaining 1 tbsp flour.
Line two baking sheets with parchment paper. Remove one dough sheet from the fridge. Cut as many 3 inch cookies as you can from the dough and place on the parchment lined baking sheet two inches apart. Knead the leftover pieces and roll into another 1/8 inch sheet. Place the remaining dough back in the fridge. Repeat the cookie cutting with the other refrigerated piece of dough. Continue to cut cookies until you have used up all the dough, transferring it in and out of the fridge as it gets too soft to work with.
Place a small amount of blueberry filling (about 1 tbsp) into the middle of half of the cookies. Place the tops on the cookies, press to seal the edges with a fork. Poke some holes on the tops to let steam escape. Brush with egg wash and sprinkle with the Turbinado sugar.
Bake for 22-25 minuets, rotating sheet pans half way through baking time.
When the cookies are golden brown, remove from the oven and cool on cooling racks.

~ Marla Meridith

Recipe: Blueberry Walnut Mascarpone Muffins

We are smitten with these delicious Blueberry Walnut Mascarpone Muffins. This recipe is simple to prepare and great for breakfast, brunch or as an anytime snack.

18 standard sized muffins

1/2 cup unsalted butter, room temperature
3/4 cup granulated sugar
1 large egg, room temperature
1 tsp pure vanilla extract
1/2 cup mascarpone
2 1/2 cups flour plus 2 tbsp unbleached all-purpose flour, divided
1/2 cup whole milk
2 tsp baking powder
1 tsp kosher salt
2 cups fresh blueberries
1/2 cup toasted walnuts, chopped
raw (course grain) sugar for topping

Preheat the oven to 350F. Line a muffin pan with liners or grease generously with baking spray or softened butter.
In the bowl of a stand mixer with the paddle attachment, cream the butter with the 3/4 cup of the sugar until light and fluffy. Add in the egg, mascarpone and vanilla extract, beat until combined.
In a small bowl, toss the blueberries and the walnuts with the 2 tablespoons of flour.
In a medium bowl, whisk together the 2 1/2 cups of flour, baking powder and salt. Add the flour mixture to the batter in three additions, alternating with the milk. Fold in the flour-coated blueberries and walnuts.
Fill the liners to about 3/4 full. Sprinkle the batter with raw sugar. Bake for 25-30 minutes or until a toothpick comes out virtually crumb free. The muffins will be slightly golden brown when done. Let cool on a wire rack at least 15 minutes before serving.

~ Marla Meridith

Recipe: Blueberry Cosmopolitan Cocktail

We love this refreshing cocktail in the warmer months, make the most of those fresh & juicy summer blueberries. Can also be made with frozen berries.

1 cocktail (blueberry puree for 4 cocktails)

–for each cocktail
1/3 cup blueberry purée
2 ounces vodka
1 ounce St. Germaine (elderflower) liquor
1 tbsp freshly squeezed lime juice
fresh blueberries for garnish
–for the blueberry puree
1 cup fresh or frozen blueberries
2 tbsp water
2 tbsp cup granulated sugar
1 tbsp key lime juice

–for the blueberry puree
In a small saucepan, bring the berries, water, sugar and lime juice to a boil over medium heat. Cook for 5 minutes until berries soften. Transfer to a blender and purée the mixture.
–for the cocktail
Add all ingredients to a cocktail shaker 1/2 filled with ice and a splash of water. Shake until well combined. Strain into a chilled martini glass. Garnish with a blueberry pick.

~ Marla Meridith

Recipe: Blueberry Swirl No-Churn Ice Cream

We love homemade ice cream…but this Blueberry Swirl No-Churn Ice Cream recipe couldn’t be easier! Make the most of those delicious summer blueberries!

8-10 servings

1 cup fresh or frozen blueberries
2 tbsp water
2 tbsp cup granulated sugar
1 tbsp key lime juice
1 pint (2 cups) heavy whipping cream
1 can (14 ounces) sweetened condensed milk
1/4 cup fresh blueberries for topping

In a small saucepan, bring the berries, water, sugar and lime juice to a boil over medium heat. Cook for 5 minutes until berries soften. Transfer to a blender and purée the mixture.
With a hand or stand mixer, whip the cream until you have stiff peaks. With a spatula fold in the condensed milk.
Pour the mixture cream mixture into an 8 1/2″ X 4 1/2″ inch loaf pan. Drizzle the blueberry sauce over the top. Swirl around with a knife.
Top with fresh blueberries. Freeze for 5 hours & serve.

~ Marla Meridith

Recipe: Vegan Baked Strawberry Steel Cut Oatmeal

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Directions

~ Marla Meridith

Recipe: Blueberry Martini

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~ Marla Meridith

Recipe: Raspberry Lovers Quinoa Breakfast

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~ Marla Meridith

Recipe: Coconut Raspberry Popsicles

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~ Marla Meridith

Recipe: Baked Blueberry French Toast

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~ Marla Meridith