Peach-Mango Lassi

2 mangoes 1 large peach 1 1/2 cups plain yogurt 1/3 cup honey 1 tsp nutmeg juice from one lime Blend together and serve frozen or slightly chilled Supes delish!

Garden Inspirations

Bruschetta

Top water crackers or thin-sliced baguette with mozzarella, tomatoes diced with basil, and pesto. Broil for 3-5 minutes.

Pesto

2 cups fresh basil leaves

1/3 cup pine nuts

3 tbsp oil

2 garlic cloves

salt

pepper

1/2 cup grated parmesan 

Combine basil, pine nuts, oil, and garlic in a food processor. 

Stir in salt, pepper, and parmesan. Store in fridge.

Spaghetti with Swiss Chard

Sauté swiss chard, onions, and garlic in a frying pan. 

Add cooked spaghetti and fry with olive oil. Serve warm or cooled.

Green tea with mint

Boil loose-leaf Green Tea of China, sugar, and fresh mint sprigs.

Blackberry Layered Cake with Lime

My friend recommended this recipe from Baked Perfection. Although the recipe is for cupcakes, she adapted it for a layered cake. As she suggested, I alternated blackberry filling and blackberry frosting layers. The recipes below include my adaptations but use the link above for the original recipe.

1 cup salted butter, softened
2 cups sugar
3 eggs
2 tsp vanilla extract
4 tbsp fresh lime juice
zest from 2 limes (use more if desired!)
3 1/2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt 
2 cups sour cream

Cream butter and sugar. Add eggs, vanilla, and lime. In a separate bowl, combine dry ingredients. Add dry ingredients to mixture alternating with the sour cream. Pour batter into three round greased cake pans. Bake for 25 to 30 minutes at 350° or until golden brown and edges begin to pull away from the side. Cool completely before frosting. Decorate with fresh fruit, homemade blackberry syrup, or chocolate sauce.

Blackberry Filling

16 oz. frozen blackberries

8 oz. frozen raspberries

1-2 tsp lemon juice concentrate

3 tbsp cornstarch

Heat berries and lemon juice in a saucepan until they form a liquid substance. Add cornstarch, mix well. Bring to a boil and stir until mixture begins to thicken. Remove from heat and cool completely. 

Blackberry Frosting

1 cup butter, softened (I used light butter, salted)

1 tsp vanilla

pinch of salt

1/3 cup blackberry filling

6 cups powdered sugar

Cream butter until smooth. Add vanilla, salt, and blackberry filling. Gradually add powdered sugar until frosting reaches a desired consistency. Keep in refrigerator until ready to use.