11 Temmuz 2012 Çarşamba
10 Temmuz 2012 Salı
9 Temmuz 2012 Pazartesi
Party Favors, Wedding Favors & Baby Shower Favors!
To contact us Click HERE
So Sweet Stationery is excited to announce that we now offer Favors!!! I love party favors and the vendor that we now carry, Kate Apsen, has an adorable selection of unique favors for weddings, baby showers and all kinds of parties. What I like best about these favors is that they are so unique and practical at the same time! Here are a few of my favorites.
“Take Note! New Baby On the Block!” Sticky Notes
Good news travels fast, and there's no better news than a new baby! Help family and friends spread the wonderful word with sticky notes sweetly tucked away inside a colorful baby block.
“Sweet As Can Bee” Ceramic Honey Pot with Wooden Dipper
Just how sweet can a baby bee? Sweet as honey, as you can see! Bee-hold a honey of a favor that's perfect for celebrating the new baby. Bee-sides its practicality, this ceramic honey pot is bee-yond cute, and it simply bee-longs at the baby shower!
So Pretty Miniature Purse Bottle Stoppers in Gift Box
Talk about favors that are sure to make your girls grin! Half funky, half fancy, these bottle stoppers are very useful and just plain retro-fabulous. Each set contains four different handpainted purse designs and each purse arrives in a box that's almost as cute as the stopper itself (and that's saying a lot!)
Topiary Photo Holder/Place Card Holder
"As Seen in Modern Bride Aug/Sept 2008"
A breathtaking topiary—always the stunning showpiece of an exquisitely arranged garden—is the inspiration for this dramatic Kate Aspen design. The Topiary Photo Holder/Place Card Holder will bring the same engaging charm to your wedding reception tables. Nobly rising from a well-crafted, dark-wood planter is the finely manicured, round, rich green foliage—an artisan’s hallmark. Every topiary can hold a cherished photo of the happy couple or a place card.
“Maison du Vin” Wine Cork Place Card/Photo Holder with Grape-Themed Place Cards
When two wine lovers wed, perhaps in a lovely vineyard, and the house wine at the reception is naturally spectacular, there's a Kate Aspen favor made just for you. You can share your affinity for wine with guests by choosing this charming place card/photo holder.
“Take Note! New Baby On the Block!” Sticky NotesGood news travels fast, and there's no better news than a new baby! Help family and friends spread the wonderful word with sticky notes sweetly tucked away inside a colorful baby block.
“Sweet As Can Bee” Ceramic Honey Pot with Wooden Dipper Just how sweet can a baby bee? Sweet as honey, as you can see! Bee-hold a honey of a favor that's perfect for celebrating the new baby. Bee-sides its practicality, this ceramic honey pot is bee-yond cute, and it simply bee-longs at the baby shower!
So Pretty Miniature Purse Bottle Stoppers in Gift Box
Talk about favors that are sure to make your girls grin! Half funky, half fancy, these bottle stoppers are very useful and just plain retro-fabulous. Each set contains four different handpainted purse designs and each purse arrives in a box that's almost as cute as the stopper itself (and that's saying a lot!)
Topiary Photo Holder/Place Card Holder
"As Seen in Modern Bride Aug/Sept 2008"
A breathtaking topiary—always the stunning showpiece of an exquisitely arranged garden—is the inspiration for this dramatic Kate Aspen design. The Topiary Photo Holder/Place Card Holder will bring the same engaging charm to your wedding reception tables. Nobly rising from a well-crafted, dark-wood planter is the finely manicured, round, rich green foliage—an artisan’s hallmark. Every topiary can hold a cherished photo of the happy couple or a place card.
“Maison du Vin” Wine Cork Place Card/Photo Holder with Grape-Themed Place Cards
When two wine lovers wed, perhaps in a lovely vineyard, and the house wine at the reception is naturally spectacular, there's a Kate Aspen favor made just for you. You can share your affinity for wine with guests by choosing this charming place card/photo holder.
Party in Style with PINK!
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I was visiting my friends over at Silly and Sweet Baby Boutique and I found the custest Garden Princess Dress and I just had to share. This would be a perfect birthday dress for your little princess. You can even personalize the dress with your little angel's name or monogram! There is also a matching diaper cover...too cute! To make things even sweeter we have some adorable invitations and matching thank you cards available at So Sweet Stationery that I think would match this dress perfectly. You could plan the whole birthday around this pink and white princess theme.
Garden Princess Pique Dress - Hot Pink with White Trim at Silly and Sweet Baby Boutique $48.00 - $60.00
Garden Princess Pique Fancy Pants - Hot Pink with White Trim at Silly and Sweet Baby Boutique $20.00
Unique Pink Lattice Invitation at So Sweet Stationery
Personalized Note Cards Pink Lattice at So Sweet Stationery
Garden Princess Pique Dress - Hot Pink with White Trim at Silly and Sweet Baby Boutique $48.00 - $60.00
Garden Princess Pique Fancy Pants - Hot Pink with White Trim at Silly and Sweet Baby Boutique $20.00
Unique Pink Lattice Invitation at So Sweet Stationery
Personalized Note Cards Pink Lattice at So Sweet Stationery
Lubbock Texas Has Inspired Me!
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I just got back from a trip to Lubbock Texas to visit my in-laws. I got to spend time with my two nephews who are 3 1/2 and 6 1/2 (according to them you HAVE to include the 1/2, it's a big deal!) Anyways, we spent some quality time with them and got to play some intense games of Mario Kart on the Wii.
Little did I know that I would actually get inspired for work there. I met with a Lubbock based stationery designer and we have some really cool ideas for the site! We are hoping to offer an exclusive stationery and invitation line to So Sweet Stationery very soon!
I will keep you posted and in the mean time would love to hear from you about the types of designs that YOU would like to see on our site! Thanks ahead of time for your input!!
Little did I know that I would actually get inspired for work there. I met with a Lubbock based stationery designer and we have some really cool ideas for the site! We are hoping to offer an exclusive stationery and invitation line to So Sweet Stationery very soon!
I will keep you posted and in the mean time would love to hear from you about the types of designs that YOU would like to see on our site! Thanks ahead of time for your input!!
Sweet Find! Busy Bee Lifestyle
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I recently found a great blog and site called Busy Bee Lifestyle and just had to share! At busybeelifestyle.com you’ll find inspiring and up-to-date ideas on entertaining, decorating, fashion, shopping, holidays, family, friendships and much more! Busy Bee Lifestyle takes the legwork out of adding special touches to life’s everyday celebrations.
I especially love their section on "What's For Dinner". I struggle sometimes with what to make for dinner and they have some great ideas and recipies that are simple and delicious. I like to check back often to see what new and exciting recipes they have added. Click Here to check it out!
I especially love their section on "What's For Dinner". I struggle sometimes with what to make for dinner and they have some great ideas and recipies that are simple and delicious. I like to check back often to see what new and exciting recipes they have added. Click Here to check it out!
Michelle & Stephen's Save The Date Photo Announcements
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Check out these amazing Save The Date Photo Announcements that one of our vendors customized for my sister Michelle and soon to be brother in law Stephen. What a beautiful couple! They are getting married on November 6, 2010 and they are incorporating all of the beautiful fall colors into their theme!!
Thank you Cutie Pies Custom Creations!!! So Sweet Stationery can customize your photo cards too :)
Thank you Cutie Pies Custom Creations!!! So Sweet Stationery can customize your photo cards too :)
8 Temmuz 2012 Pazar
10 Popular Baby Shower Themes
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Choosing a theme is the first step in planning a fun and fabulous baby shower. When choosing a baby shower theme, it is important to take into account what you think the mommy to be would like and what suits her personality best. There are a ton of fun and unique themes to choose from but to make things easy I have put together a list of 10 popular baby shower themes that are sure to impress your guests and the mommy to be.
1. Tea Party - Tea parties are a very popular choice for baby showers. You can choose to host the shower at either a local tea house or in your home. Invite guests to the shower with tea themed invitations. You can find a ton of cute invitations online or you can decide to make them yourself. For the menu, it would be fun to serve a variety of finger foods or mini sandwiches and tea cookies. Of course, no tea party is complete without tea! You can purchase a variety of fun and unique tea cups and have a variety of different teas for your guests to choose from. For favors, you can give guests their own unique tea cup or tea bag to take home with them.
2. Rubber Ducky - This is a popular theme for a gender neutral baby shower. A great color scheme for a rubber ducky themed shower is blue, yellow and white. Decorate the room with a ton of clear balloons to give the effect of bubbles. For centerpieces, you can get clear bowls and fill them with ping pong balls and a yellow rubber ducky. If you really want to engage your guests in the theme you can ask them to come to the shower in their pajamas or bath robes.
3. Baby Book Theme - This a great theme for a baby shower. When inviting guests, ask them to bring their favorite baby book with them as a gift for the mommy to be. Guests can also write a message to the baby inside the book. When decorating, you can set the table like a bed. Get a bright and colorful sheet and use it as a tablecloth and use matching pillow cases as placemats. You can also decorate the table with stuffed animals and binkies that the mommy to be will get to take home with her for the new baby.
4. Jungle Theme - For a wild baby shower you can choose a jungle theme. There are a ton of really cute animal print invitations out there to choose from and you can find most of them in a blue or pink theme as well as brown, green or yellow for a gender neutral shower. Decorate the room like a jungle with a ton of green balloons or streamers and have stuffed animals like monkey's and lions hanging off chairs and around the room.
5. Diaper Party! - This is a fun and practical baby shower theme. When inviting guests, ask them to bring a pack of diapers for the mom to be. You can assign guests a diaper size so that the new mom will have a variety of diapers to use for the baby's first few months. A diaper cake would also serve as a great centerpiece and gift for the mom. Entertain guests with the dirty diaper game.
6. Mommy Cravings or Comfort Food Theme - What better way to pamper the mom to be than with her favorite foods? The menu will be the focus of this baby shower theme. Guests can indulge in a variety of comfort foods like mac and cheese, grilled panini sandwiches, pasta salad and fondue or an ice cream sundae bar for dessert. You can also have guests to a recipe trade of all of their favorite comfort foods.
7. Circus Theme - Step right up to a circus themed baby shower. This is another great choice for a gender neutral shower. Decorate the room with bright colored balloons and streamers. Serve popcorn, cotton candy and caramel apples. You can entertain guests with a magic show or a clown.
8. Pea(s) in the Pod - This is a super cute baby shower theme for twins or multiples but can also be done for the expectant mother of just one. A good color scheme for this theme if green and white but you can also add a splash of color. For table decorations and centerpieces, fill a glass vase with green jelly beans or peas and white or yellow flowers. Plan a pea themed menu with a pea pasta salad or pea soup. A great party favor for guests is their own personalized pack of pea seeds that they can plant in their own garden.
9. About to Hatch - This fun "chick" themed baby shower is a classic. Decorate the room with white and yellow balloons and cute little chick stuffed animals. There are some really cute favors available for this theme online such as an "About To Hatch Egg Timer" and "About to Hatch Mini Whisk". You can entertain guests by dying eggs or playing the "hot potato" game with a hardboiled egg.
10. Bling Bling Baby Shower - This is one of my favorite baby shower themes. The focus of this theme is all about the bling. Diamonds are not only a girl's best friend but a baby's best friend. Decorate the table with jewels and sparkles. You can even glue rhinestones or glitter onto the tableware. Serve sparkling cider and mini sandwiches or cookies cut in the shape of diamonds.
Article Source: http://EzineArticles.com/?expert=Melissa_Gabler
http://EzineArticles.com/?10-Popular-Baby-Shower-Themes&id=3807992
1. Tea Party - Tea parties are a very popular choice for baby showers. You can choose to host the shower at either a local tea house or in your home. Invite guests to the shower with tea themed invitations. You can find a ton of cute invitations online or you can decide to make them yourself. For the menu, it would be fun to serve a variety of finger foods or mini sandwiches and tea cookies. Of course, no tea party is complete without tea! You can purchase a variety of fun and unique tea cups and have a variety of different teas for your guests to choose from. For favors, you can give guests their own unique tea cup or tea bag to take home with them.
2. Rubber Ducky - This is a popular theme for a gender neutral baby shower. A great color scheme for a rubber ducky themed shower is blue, yellow and white. Decorate the room with a ton of clear balloons to give the effect of bubbles. For centerpieces, you can get clear bowls and fill them with ping pong balls and a yellow rubber ducky. If you really want to engage your guests in the theme you can ask them to come to the shower in their pajamas or bath robes.
3. Baby Book Theme - This a great theme for a baby shower. When inviting guests, ask them to bring their favorite baby book with them as a gift for the mommy to be. Guests can also write a message to the baby inside the book. When decorating, you can set the table like a bed. Get a bright and colorful sheet and use it as a tablecloth and use matching pillow cases as placemats. You can also decorate the table with stuffed animals and binkies that the mommy to be will get to take home with her for the new baby.
4. Jungle Theme - For a wild baby shower you can choose a jungle theme. There are a ton of really cute animal print invitations out there to choose from and you can find most of them in a blue or pink theme as well as brown, green or yellow for a gender neutral shower. Decorate the room like a jungle with a ton of green balloons or streamers and have stuffed animals like monkey's and lions hanging off chairs and around the room.
5. Diaper Party! - This is a fun and practical baby shower theme. When inviting guests, ask them to bring a pack of diapers for the mom to be. You can assign guests a diaper size so that the new mom will have a variety of diapers to use for the baby's first few months. A diaper cake would also serve as a great centerpiece and gift for the mom. Entertain guests with the dirty diaper game.
6. Mommy Cravings or Comfort Food Theme - What better way to pamper the mom to be than with her favorite foods? The menu will be the focus of this baby shower theme. Guests can indulge in a variety of comfort foods like mac and cheese, grilled panini sandwiches, pasta salad and fondue or an ice cream sundae bar for dessert. You can also have guests to a recipe trade of all of their favorite comfort foods.
7. Circus Theme - Step right up to a circus themed baby shower. This is another great choice for a gender neutral shower. Decorate the room with bright colored balloons and streamers. Serve popcorn, cotton candy and caramel apples. You can entertain guests with a magic show or a clown.
8. Pea(s) in the Pod - This is a super cute baby shower theme for twins or multiples but can also be done for the expectant mother of just one. A good color scheme for this theme if green and white but you can also add a splash of color. For table decorations and centerpieces, fill a glass vase with green jelly beans or peas and white or yellow flowers. Plan a pea themed menu with a pea pasta salad or pea soup. A great party favor for guests is their own personalized pack of pea seeds that they can plant in their own garden.
9. About to Hatch - This fun "chick" themed baby shower is a classic. Decorate the room with white and yellow balloons and cute little chick stuffed animals. There are some really cute favors available for this theme online such as an "About To Hatch Egg Timer" and "About to Hatch Mini Whisk". You can entertain guests by dying eggs or playing the "hot potato" game with a hardboiled egg.
10. Bling Bling Baby Shower - This is one of my favorite baby shower themes. The focus of this theme is all about the bling. Diamonds are not only a girl's best friend but a baby's best friend. Decorate the table with jewels and sparkles. You can even glue rhinestones or glitter onto the tableware. Serve sparkling cider and mini sandwiches or cookies cut in the shape of diamonds.
Article Source: http://EzineArticles.com/?expert=Melissa_Gabler
http://EzineArticles.com/?10-Popular-Baby-Shower-Themes&id=3807992
Get a HOOT out of this Popular Baby Shower Theme!
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So, a very popular baby shower theme this year is "Owls". I am seeing them everywhere. We just added some new baby shower invitation designs to our site and we now have a whole collection of owl themed invitations. These would be cute for an evening or night time shower where you could invite all of your "night owl" friends and family to come and celebrate the new baby on the way. Owl Invitations are available in blue, pink and green.
Michelle & Stephen's Save The Date Photo Announcements
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Check out these amazing Save The Date Photo Announcements that one of our vendors customized for my sister Michelle and soon to be brother in law Stephen. What a beautiful couple! They are getting married on November 6, 2010 and they are incorporating all of the beautiful fall colors into their theme!!
Thank you Cutie Pies Custom Creations!!! So Sweet Stationery can customize your photo cards too :)
Thank you Cutie Pies Custom Creations!!! So Sweet Stationery can customize your photo cards too :)
Oh How Tweet Baby Shower Theme @ Hostess With The Mostess
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So I was browsing some of my favorite blogs and I came accross a posting at Hostess With the Mostess for a "Oh How Tweet" baby shower theme and I was blown away! What a darling idea for a baby shower or bridal shower. I especially like the adorable centerpieces and table decorations! There is so much detail but the decor still has a simplistic and natural feel. It is believed in Feng Shui, that birds are the deliverers of good news so the symbolism behind this shower theme is also very fitting!!! As I was admiring this posting I realized that our Birds and Branches Invitation design from our exclusive invitation line would be a perfect addition to this shower or party theme. I have included a few photos of the shower courtesy of Hostess With The Mostess and you can click here if you would like to learn more about how to host a "Oh How Tweet" baby shower!!!
The Nest Egg Soap Favors at So Sweet Stationery
Birds and Branches Invitation at So Sweet Stationery
Courtesy of Hostess With The Mostess: http://www.hostesswiththemostess.com/
The Nest Egg Soap Favors at So Sweet Stationery
Birds and Branches Invitation at So Sweet Stationery
Courtesy of Hostess With The Mostess: http://www.hostesswiththemostess.com/
New Spring Photo Birth Announcements!!!
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We are excited to announce that we have just added Take Note Cards brand new Spring 2010 Photo Birth Announcement line to our site. They have some amazing stylish designs for Girl Photo Birth Announcement and Boy Photo Birth Announcements. We will also be adding their coordinating note cards and address labels very soon as well as their Twin Photo Birth Announcement line!
Here is a look at some of the new baby announcement designs that we have available on the website:
Here is a look at some of the new baby announcement designs that we have available on the website:
7 Temmuz 2012 Cumartesi
Peach-Blueberry Ice Cream Pie
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Bon Appetit recently did a feature on frozen desserts based on treats from gourmet ice cream shops around the country. All of the options looked fantastic, and so I was excited when my dad picked one of them for Father's Day. This pie features a cookie crust made with gingersnaps - I loved the spicy flavor the cookies added - way more interesting than graham crackers! My one quibble with the crust was that there wasn't really enough butter to hold everything together and so the crust was pretty crumbly - this didn't hurt the flavor (and, as you can see in the photo, I sprinkled some of the pieces of crust that didn't make it under the pie onto the top), but I'd add more butter next time so that the crust would be more cohesive. The crust is topped with peach ice cream that's been mixed with cooked blueberries - an easy filling that's also really delicious. I think I'd probably use vanilla ice cream next time, but my mom said she preferred it with the peach, so this is really up to your discretion! My favorite part of this pie was actually the blueberry syrup that comes from the cooked berries. It's the perfect mix of sweet and tart, and really adds something extra special to this frozen dessert.
Peach-Blueberry Ice Cream Pie (adapted from Bon Appetit)
2 cups fresh blueberries, divided
1/3 cup sugar
1/4 cup freshly squeezed lemon juice
1 package Anna's ginger cookies (5-1/4 ounces)
2 T unsalted butter, melted
1 cup heavy cream, divided
1 pint (2 cups) peach ice cream, softened in the refrigerator for 20 minutes.
1. Place 1-3/4 cups blueberries in a saucepan with the sugar and lemon juice. Cover and let macerate for one hour at room temperature.
2. Place the saucepan over medium heat and simmer the berries and juices, stirring often, until the berries begin to burst, about 10 minutes. Strain the berries (a colander works well), and keep both the juice and the berries separately. Place both bowls in the fridge to chill.
3. While the berries are chilling, make the crust. Crush the ginger cookies using a food processor or a plastic bag and a rolling pin, until they're as crushed as you can get them. Stir in the melted butter and a splash of cream. Press the crust into a pie plate, and chill at least 30 minutes before filling.
4. Mix together the softened ice cream and the chilled berries. Spread into the chilled ginger cookie crust and smooth the top. Cover and freeze for at least 6 hours (or up to 2 days).
5. Before serving, soften the pie in the fridge for 10 minutes.
6. Whip the cream to medium peaks. Spread over the pie, and then scatter the remaining 1/4 cup of whole (uncooked) berries on top. Drizzle with the reserved blueberry juices.
Peach-Blueberry Ice Cream Pie (adapted from Bon Appetit)
2 cups fresh blueberries, divided
1/3 cup sugar
1/4 cup freshly squeezed lemon juice
1 package Anna's ginger cookies (5-1/4 ounces)
2 T unsalted butter, melted
1 cup heavy cream, divided
1 pint (2 cups) peach ice cream, softened in the refrigerator for 20 minutes.
1. Place 1-3/4 cups blueberries in a saucepan with the sugar and lemon juice. Cover and let macerate for one hour at room temperature.
2. Place the saucepan over medium heat and simmer the berries and juices, stirring often, until the berries begin to burst, about 10 minutes. Strain the berries (a colander works well), and keep both the juice and the berries separately. Place both bowls in the fridge to chill.
3. While the berries are chilling, make the crust. Crush the ginger cookies using a food processor or a plastic bag and a rolling pin, until they're as crushed as you can get them. Stir in the melted butter and a splash of cream. Press the crust into a pie plate, and chill at least 30 minutes before filling.
4. Mix together the softened ice cream and the chilled berries. Spread into the chilled ginger cookie crust and smooth the top. Cover and freeze for at least 6 hours (or up to 2 days).
5. Before serving, soften the pie in the fridge for 10 minutes.
6. Whip the cream to medium peaks. Spread over the pie, and then scatter the remaining 1/4 cup of whole (uncooked) berries on top. Drizzle with the reserved blueberry juices.
Fresh Cherry-White Chocolate Muffins
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It's cherry season here in California, and there are tons of gorgeous cherries all around the grocery store. I've been enjoying just munching on them, but I also wanted to bake something fun. Since I don't have a cherry pitter and didn't want to pit a million cherries by hand, this was the perfect recipe. It makes just a few muffins, each one bursting full of fresh, juicy cherries. That also makes it a great recipe if you're baking for one or two people - I'm definitely having to adjust my baking quantities now that I'm not living in a house with six roommates! Of course, Tim and I still managed to eat the whole batch in one morning...but still better than making two dozen!
Fresh Cherry-White Chocolate Muffins (adapted from Cook Almost Anything, original recipe here)
Makes 6-8 muffins
150 grams all purpose flour
1-1/2 tsp baking powder
25 grams granulated sugar
1 egg
1/2 cup skim milk
40 grams butter, melted and cooled
100 grams halved, pitted cherries (measure after pitting)
50 grams best-quality white chocolate, coarsely chopped
1. Preheat the oven to 350 degrees and line a muffin tin with papers (start with six papers and have a couple more ready to add if needed for extra batter).
2. Whisk together the flour, baking powder, and sugar in a small bowl and set aside.
3. In another bowl, whisk together the egg and milk. Whisk in the melted butter. Add the dry ingredients and stir together with a rubber spatula until just combined.
4. Add the cherries and white chocolate and fold in gently.
5. Scoop the batter into the muffin tin, filling each cup about 3/4 full and being sure to get at least a couple of cherries in each muffin.
6. Bake for 20-25 minutes, rotating the pan halfway through, until the muffins are golden brown and a tester comes out clean.
Fresh Cherry-White Chocolate Muffins (adapted from Cook Almost Anything, original recipe here)
Makes 6-8 muffins
150 grams all purpose flour
1-1/2 tsp baking powder
25 grams granulated sugar
1 egg
1/2 cup skim milk
40 grams butter, melted and cooled
100 grams halved, pitted cherries (measure after pitting)
50 grams best-quality white chocolate, coarsely chopped
1. Preheat the oven to 350 degrees and line a muffin tin with papers (start with six papers and have a couple more ready to add if needed for extra batter).
2. Whisk together the flour, baking powder, and sugar in a small bowl and set aside.
3. In another bowl, whisk together the egg and milk. Whisk in the melted butter. Add the dry ingredients and stir together with a rubber spatula until just combined.
4. Add the cherries and white chocolate and fold in gently.
5. Scoop the batter into the muffin tin, filling each cup about 3/4 full and being sure to get at least a couple of cherries in each muffin.
6. Bake for 20-25 minutes, rotating the pan halfway through, until the muffins are golden brown and a tester comes out clean.
Olive Oil Banana Bread
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To me, a warm slice of banana bread is one of my favorite comfort foods. I love the contrast of a crispy crust and a slightly squishy, super banana-y interior. This particular banana bread is moist, tender, and full of banana flavor. I liked the idea of using olive oil in the bread, but honestly I couldn't really detect a flavor difference - I think next time I'd use less expensive vegetable oil. I do love the addition of plain yogurt as it adds a great tang to the bread. Overall, this is a gorgeous loaf and feels relatively healthy between the bananas, whole wheat flour, and non-fat yogurt - so you can feel free to enjoy it for breakfast!
Olive Oil Banana Bread (adapted from Bay Area Bites, original recipe here)
Makes 1 loaf cake
2 ripe bananas, mashed
3/4 cup olive oil
3/4 cup plain yogurt (I used non-fat)
2 eggs
1 tsp vanilla
1 cup all purpose flour
1 cup whole wheat flour
1 cup white sugar
2 tsp baking powder
1/4 tsp salt
1. Preheat the oven to 350 degrees and spray a loaf pan with oil.
2. Mix together the bananas, oil, yogurt, eggs, and vanilla in a large bowl.
3. In a small bowl, whisk together the flours, sugar, baking powder, and salt. Add the dry ingredients to the wet and fold together with a rubber spatula until just combined.
4. Scrape the batter into the prepared loaf pan and bake until a tester comes out clean, about 65 minutes.
Olive Oil Banana Bread (adapted from Bay Area Bites, original recipe here)
Makes 1 loaf cake
2 ripe bananas, mashed
3/4 cup olive oil
3/4 cup plain yogurt (I used non-fat)
2 eggs
1 tsp vanilla
1 cup all purpose flour
1 cup whole wheat flour
1 cup white sugar
2 tsp baking powder
1/4 tsp salt
1. Preheat the oven to 350 degrees and spray a loaf pan with oil.
2. Mix together the bananas, oil, yogurt, eggs, and vanilla in a large bowl.
3. In a small bowl, whisk together the flours, sugar, baking powder, and salt. Add the dry ingredients to the wet and fold together with a rubber spatula until just combined.
4. Scrape the batter into the prepared loaf pan and bake until a tester comes out clean, about 65 minutes.
Grandma Minnie's Carrot Cake
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My mother found this recipe in my Great-Grandmother's box, typed on a 3x5 card with a couple of hand-written notes added later. It is dated 1967. This carrot cake is quite good, maybe the best I've ever had. That says a lot since I'm not a huge carrot cake fan! There are no nuts or raisins in this cake, although you can always throw some in if you like them.
3 Cups peeled and finely Grated Carrots (Grandma Minnie ground them with a hand-crank food grinder; I grate them mine with a microplane, you can use a food processor if you wish). Grate them and set aside to be added last.
2 1/3 Cups All-purpose flour
1 teaspoon salt
1 Tablespoon baking soda
2 tsp cinnamon
4 whole eggs, beaten well
1 Tablespoon Vanilla
2 Cups White Sugar
1 1/2 Cups Vegetable Oil
Preheat oven to 350 degrees and grease (or line with parchment) three 6" or two 9" pans (or three 8" pans will work fine, the layers will just be a little thinner).
Mix the dry ingredients together in a large bowl and set aside. In a separate bowl, mix together the eggs, vanilla, sugar and oil and stir well. Add the dry ingredients to the wet and stir until thoroughly blended. Stir in the carrots last and mix well.
Spoon the batter into the pans and bake for approximately 25 minutes.
I do not use the icing recipe that comes with this, I use a standard Cream Cheese Frosting or American Buttercream (or even seven-minute icing sometimes). But the original recipe for the icing is so retro that I feel I just have to post it here! It is as follows:
8 oz. package of cream cheese, softened
1 Cube Butter or margarine (I assume she meant 1 stick)
1 Box (1 lb) Powdered sugar
1 Cup Coconut
1 Cup chopped nuts
Mix thoroughly and spread onto and between layers.
My mother found this recipe in my Great-Grandmother's box, typed on a 3x5 card with a couple of hand-written notes added later. It is dated 1967. This carrot cake is quite good, maybe the best I've ever had. That says a lot since I'm not a huge carrot cake fan! There are no nuts or raisins in this cake, although you can always throw some in if you like them.
3 Cups peeled and finely Grated Carrots (Grandma Minnie ground them with a hand-crank food grinder; I grate them mine with a microplane, you can use a food processor if you wish). Grate them and set aside to be added last.
2 1/3 Cups All-purpose flour
1 teaspoon salt
1 Tablespoon baking soda
2 tsp cinnamon
4 whole eggs, beaten well
1 Tablespoon Vanilla
2 Cups White Sugar
1 1/2 Cups Vegetable Oil
Preheat oven to 350 degrees and grease (or line with parchment) three 6" or two 9" pans (or three 8" pans will work fine, the layers will just be a little thinner).
Mix the dry ingredients together in a large bowl and set aside. In a separate bowl, mix together the eggs, vanilla, sugar and oil and stir well. Add the dry ingredients to the wet and stir until thoroughly blended. Stir in the carrots last and mix well.
Spoon the batter into the pans and bake for approximately 25 minutes.
I do not use the icing recipe that comes with this, I use a standard Cream Cheese Frosting or American Buttercream (or even seven-minute icing sometimes). But the original recipe for the icing is so retro that I feel I just have to post it here! It is as follows:
8 oz. package of cream cheese, softened
1 Cube Butter or margarine (I assume she meant 1 stick)
1 Box (1 lb) Powdered sugar
1 Cup Coconut
1 Cup chopped nuts
Mix thoroughly and spread onto and between layers.
The Addictive Blog award
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Thank you so much to Stephanie at Its not just about the recipe for nominating my site for the Addictive Blog Award! I am excited to know that she enjoys Baking Outside the Box and thinks it is "addictive" :)
The rules for the Addictive Blog Award are:
I started blogging a little over a year ago. My husband and kids are eager taste-tasters, but they grew tired of me talking about baking techniques and recipes all the time. I had the urge to bake so often that everyone I knew started asking, "Are you trying to make me fat?!" I was running out of friends, family, neighbors and school bake sales to make goodies for. And nobody really wanted to discuss in detail whether it would have been better to add a touch more clove or try a lower oven temp next time. So I took my passion for scratch baking to the only place a self-taught baker like me can be heard - the blogosphere! I love sharing everything I do whether or not it gets read, but it is always nice to know that people do read and appreciate the posts.
Here are MY nominees for the Addictive Blog Award:
1) Bake at 350 blog2) Bargain Becky3) If it bakes you happy4) Life's a Batch5) Cravings of a Lunatic6) Fountain Avenue Kitchen7) Sweetapolita8) Baking Bites9) i am baker
10) Farmgirl gourmet
Thanks again to Stephanie at Its not just about the recipe!
Thank you so much to Stephanie at Its not just about the recipe for nominating my site for the Addictive Blog Award! I am excited to know that she enjoys Baking Outside the Box and thinks it is "addictive" :)
The rules for the Addictive Blog Award are:
- Thank the person who nominated you and link them back.
- Share a little bit about why you started blogging.
- Copy and paste the award onto your blog.
- Nominate up to 10 other bloggers you think are addictive enough to deserve the award.
I started blogging a little over a year ago. My husband and kids are eager taste-tasters, but they grew tired of me talking about baking techniques and recipes all the time. I had the urge to bake so often that everyone I knew started asking, "Are you trying to make me fat?!" I was running out of friends, family, neighbors and school bake sales to make goodies for. And nobody really wanted to discuss in detail whether it would have been better to add a touch more clove or try a lower oven temp next time. So I took my passion for scratch baking to the only place a self-taught baker like me can be heard - the blogosphere! I love sharing everything I do whether or not it gets read, but it is always nice to know that people do read and appreciate the posts.
Here are MY nominees for the Addictive Blog Award:
1) Bake at 350 blog2) Bargain Becky3) If it bakes you happy4) Life's a Batch5) Cravings of a Lunatic6) Fountain Avenue Kitchen7) Sweetapolita8) Baking Bites9) i am baker
10) Farmgirl gourmet
Thanks again to Stephanie at Its not just about the recipe!
5 Temmuz 2012 Perşembe
Pizza with Chicken and Summer Fruits
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This pizza is one of the reasons I love making pizza at home - you can do crazy topping combinations with whatever strikes your fancy! This pizza combines sauteed chicken with juicy black raspberries and nectarines - it's a perfect way to showcase summer fruit. Jack cheese and goat cheese add tang and creaminess to the pizza for a seriously amazing pie. You can make this in pretty much no time at all if you use a pre-made crust like we did, or you can buy or make unbaked pizza crust. Although I love thin-crust pizza, you'll definitely want to make the crust for this one on the medium-thick side since there are a ton of toppings. Once you bite into a hot slice, you may just agree with my parents that this is one of the most delicious pizzas ever!
Pizza with Chicken and Summer Fruits (inspired by How Sweet It Is, original recipe here)
Pizza dough or pizza crust such as Boboli
Olive oil
Grated Jack cheese
Cooked chicken breast, diced
Thinly sliced nectarines
Black raspberries
Thinly sliced basil
Crumbled goat cheese
Preheat the oven to 450 degrees (or whatever temperature recommended for the crust recipe you are using. Stretch the dough into your pizza pan. Brush with oil and then generously sprinkle with Jack cheese. Top with diced chicken, nectarines, black raspberries, and basil. Crumble goat cheese over the top. Bake until the crust is crisp and the cheese is melted. Enjoy!
Pizza with Chicken and Summer Fruits (inspired by How Sweet It Is, original recipe here)
Pizza dough or pizza crust such as Boboli
Olive oil
Grated Jack cheese
Cooked chicken breast, diced
Thinly sliced nectarines
Black raspberries
Thinly sliced basil
Crumbled goat cheese
Preheat the oven to 450 degrees (or whatever temperature recommended for the crust recipe you are using. Stretch the dough into your pizza pan. Brush with oil and then generously sprinkle with Jack cheese. Top with diced chicken, nectarines, black raspberries, and basil. Crumble goat cheese over the top. Bake until the crust is crisp and the cheese is melted. Enjoy!
Green Bean Salad with Fennel and Baby Arugula
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This is a perfect summer salad - full of green veggies, crunchy fennel, and tossed with a lemon-y dressing. I am totally in love with the salad dressing - Parmesan cheese and an egg yolk make it extra creamy, and it was fantastic both on this salad and over other veggies later in the week. What really takes this salad over the top, though, is fresh, homemade croutons. Since we served this salad with roast chicken, I used some chicken fat from the roast chicken to fry up cubes of white bread, making them super flavorful. Of course, if you haven't just roasted a chicken, you could use olive oil and a generous sprinkling of salt. Any leftover salad keeps well in the fridge for a day or two (just store the croutons separately so they don't get soggy).
Green Bean Salad with Fennel and Baby Arugula (adapted from Tender)
Serves 3-4
For the dressing:
1 T red wine vinegar
1 tsp Dijon mustard
1 egg yolk
Scant 1/2 cup olive oil
3 T freshly grated Parmesan
2 tsp lemon juice
For the salad:
7 ounces green beans
One medium fennel bulb
2 handfuls baby arugula
2 thick slices good quality white bread
Chicken fat, butter, or oil for frying the bread
1. Make the dressing. Combine the vinegar, mustard, and egg yolk in a small jar with a watertight lid. Screw on the lid and shake to combine. Add the olive oil and Parmesan, and shake well to combine. Finally, add the lemon juice and shake well to combine - the dressing should be creamy. Set aside while preparing the rest of the salad.
2. Bring a pot of water to a boil. Trim the green beans and boil until just tender. When they're done, drain and immediately run under cold water until the beans are cold.
3. Trim the fennel bulb, cut in half, and remove the core. Slice as thinly as possible. Toss together the beans and fennel with the arugula.
4. Cut the bread into chunks. Heat a bit of fat in a non-stick frying pan over medium high heat. Add the bread chunks and saute until browned, stirring occasionally.
5. Toss the vegetables with about two-thirds of the dressing. Divide among plates and top with the croutons. Serve with the remaining dressing alongside.
Green Bean Salad with Fennel and Baby Arugula (adapted from Tender)
Serves 3-4
For the dressing:
1 T red wine vinegar
1 tsp Dijon mustard
1 egg yolk
Scant 1/2 cup olive oil
3 T freshly grated Parmesan
2 tsp lemon juice
For the salad:
7 ounces green beans
One medium fennel bulb
2 handfuls baby arugula
2 thick slices good quality white bread
Chicken fat, butter, or oil for frying the bread
1. Make the dressing. Combine the vinegar, mustard, and egg yolk in a small jar with a watertight lid. Screw on the lid and shake to combine. Add the olive oil and Parmesan, and shake well to combine. Finally, add the lemon juice and shake well to combine - the dressing should be creamy. Set aside while preparing the rest of the salad.
2. Bring a pot of water to a boil. Trim the green beans and boil until just tender. When they're done, drain and immediately run under cold water until the beans are cold.
3. Trim the fennel bulb, cut in half, and remove the core. Slice as thinly as possible. Toss together the beans and fennel with the arugula.
4. Cut the bread into chunks. Heat a bit of fat in a non-stick frying pan over medium high heat. Add the bread chunks and saute until browned, stirring occasionally.
5. Toss the vegetables with about two-thirds of the dressing. Divide among plates and top with the croutons. Serve with the remaining dressing alongside.
Grandma Minnie's Carrot Cake
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My mother found this recipe in my Great-Grandmother's box, typed on a 3x5 card with a couple of hand-written notes added later. It is dated 1967. This carrot cake is quite good, maybe the best I've ever had. That says a lot since I'm not a huge carrot cake fan! There are no nuts or raisins in this cake, although you can always throw some in if you like them.
3 Cups peeled and finely Grated Carrots (Grandma Minnie ground them with a hand-crank food grinder; I grate them mine with a microplane, you can use a food processor if you wish). Grate them and set aside to be added last.
2 1/3 Cups All-purpose flour
1 teaspoon salt
1 Tablespoon baking soda
2 tsp cinnamon
4 whole eggs, beaten well
1 Tablespoon Vanilla
2 Cups White Sugar
1 1/2 Cups Vegetable Oil
Preheat oven to 350 degrees and grease (or line with parchment) three 6" or two 9" pans (or three 8" pans will work fine, the layers will just be a little thinner).
Mix the dry ingredients together in a large bowl and set aside. In a separate bowl, mix together the eggs, vanilla, sugar and oil and stir well. Add the dry ingredients to the wet and stir until thoroughly blended. Stir in the carrots last and mix well.
Spoon the batter into the pans and bake for approximately 25 minutes.
I do not use the icing recipe that comes with this, I use a standard Cream Cheese Frosting or American Buttercream (or even seven-minute icing sometimes). But the original recipe for the icing is so retro that I feel I just have to post it here! It is as follows:
8 oz. package of cream cheese, softened
1 Cube Butter or margarine (I assume she meant 1 stick)
1 Box (1 lb) Powdered sugar
1 Cup Coconut
1 Cup chopped nuts
Mix thoroughly and spread onto and between layers.
My mother found this recipe in my Great-Grandmother's box, typed on a 3x5 card with a couple of hand-written notes added later. It is dated 1967. This carrot cake is quite good, maybe the best I've ever had. That says a lot since I'm not a huge carrot cake fan! There are no nuts or raisins in this cake, although you can always throw some in if you like them.
3 Cups peeled and finely Grated Carrots (Grandma Minnie ground them with a hand-crank food grinder; I grate them mine with a microplane, you can use a food processor if you wish). Grate them and set aside to be added last.
2 1/3 Cups All-purpose flour
1 teaspoon salt
1 Tablespoon baking soda
2 tsp cinnamon
4 whole eggs, beaten well
1 Tablespoon Vanilla
2 Cups White Sugar
1 1/2 Cups Vegetable Oil
Preheat oven to 350 degrees and grease (or line with parchment) three 6" or two 9" pans (or three 8" pans will work fine, the layers will just be a little thinner).
Mix the dry ingredients together in a large bowl and set aside. In a separate bowl, mix together the eggs, vanilla, sugar and oil and stir well. Add the dry ingredients to the wet and stir until thoroughly blended. Stir in the carrots last and mix well.
Spoon the batter into the pans and bake for approximately 25 minutes.
I do not use the icing recipe that comes with this, I use a standard Cream Cheese Frosting or American Buttercream (or even seven-minute icing sometimes). But the original recipe for the icing is so retro that I feel I just have to post it here! It is as follows:
8 oz. package of cream cheese, softened
1 Cube Butter or margarine (I assume she meant 1 stick)
1 Box (1 lb) Powdered sugar
1 Cup Coconut
1 Cup chopped nuts
Mix thoroughly and spread onto and between layers.
Cherry Berry Pie
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When summer fruit is at its peak, a Cherry Berry pie is a delicious way to use it up. If you can, use fruit from your local farmer's market (or even your own garden), since it will taste better the fresher it is. I used dark sweet cherries, strawberries and raspberries for this recipe to get a deep red color. You can use any combination of cherries and berries you have on hand, but do not use more than 1 cup raspberries. They turn to mush when cooked, and contain small seeds, so you will end up with a mushy, seedy filling. 1 cup or less is good just for flavor.
Note: If you are looking for a traditional tart cherry pie, see the cherry pie recipe on my recipe page instead of this one.
Cherry Berry Pie:
This recipe makes one DEEP dish pie. If you have a shallow pie plate, you can lessen the measurements for the filling, or cook the leftover filling briefly on the stovetop then store in the fridge to use as a jam.
Crust:Prepare and chill one recipe Flaky Pie Crust
Filling:3 Cups dark, sweet cherries (I used Bing cherries)2 Cups ripe strawberries1 cup ripe raspberries3/4 Cup Sugar (you can add more or less to taste, depending on how sweet your fruit is)1/4 Cup Instant Tapioca beads (available near the pudding in your grocery store)1/2 teaspoon almond extract, optional
Wash the fruit and drain well. Pit the cherries and slice in half. Cut the strawberries into halves (or quarters for very large berries). Leave the raspberries whole. Mix the cherries and strawberries together in a large bowl with the sugar, tapioca and almond extract. Let this mixture sit and macerate for at least 20 minutes. Fold in the raspberries last.
Line the pie plate with the bottom crust. Sprinkle a little flour in the bottom and then add fruit mixture. Cover with the top crust and crimp edges. Cut slits into the top crust to vent (I attempted a decorative polka-dot design here, but it didn't look as pretty as I thought it would.) Brush crust with milk and sprinkle sugar on top. Bake in a preheated 400 degree oven for 40 minutes, or until golden brown on top and the filling is bubbling. Check the pie halfway through baking to see if the edges are getting too brown - if so, cover edges with foil.
When summer fruit is at its peak, a Cherry Berry pie is a delicious way to use it up. If you can, use fruit from your local farmer's market (or even your own garden), since it will taste better the fresher it is. I used dark sweet cherries, strawberries and raspberries for this recipe to get a deep red color. You can use any combination of cherries and berries you have on hand, but do not use more than 1 cup raspberries. They turn to mush when cooked, and contain small seeds, so you will end up with a mushy, seedy filling. 1 cup or less is good just for flavor.
Note: If you are looking for a traditional tart cherry pie, see the cherry pie recipe on my recipe page instead of this one.
Cherry Berry Pie:
This recipe makes one DEEP dish pie. If you have a shallow pie plate, you can lessen the measurements for the filling, or cook the leftover filling briefly on the stovetop then store in the fridge to use as a jam.
Crust:Prepare and chill one recipe Flaky Pie Crust
Filling:3 Cups dark, sweet cherries (I used Bing cherries)2 Cups ripe strawberries1 cup ripe raspberries3/4 Cup Sugar (you can add more or less to taste, depending on how sweet your fruit is)1/4 Cup Instant Tapioca beads (available near the pudding in your grocery store)1/2 teaspoon almond extract, optional
Wash the fruit and drain well. Pit the cherries and slice in half. Cut the strawberries into halves (or quarters for very large berries). Leave the raspberries whole. Mix the cherries and strawberries together in a large bowl with the sugar, tapioca and almond extract. Let this mixture sit and macerate for at least 20 minutes. Fold in the raspberries last.
Line the pie plate with the bottom crust. Sprinkle a little flour in the bottom and then add fruit mixture. Cover with the top crust and crimp edges. Cut slits into the top crust to vent (I attempted a decorative polka-dot design here, but it didn't look as pretty as I thought it would.) Brush crust with milk and sprinkle sugar on top. Bake in a preheated 400 degree oven for 40 minutes, or until golden brown on top and the filling is bubbling. Check the pie halfway through baking to see if the edges are getting too brown - if so, cover edges with foil.
Baking with Fresh Summer Fruits
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Summertime brings gardens and farmer's markets full of fresh local fruits. But how to use all those different kinds of fruits in baking? What are the different types of fruit out there and which is best for each recipe? Here's a primer on some widely available summer fruits:
Cherries:
There are many different types of cherries, but most of us will only see one of three varieties at our local store or farmer's market. Sweet cherries such as Ranier (which is gold and red in color) and Bing (dark red, shown above) are the most readily available everywhere. I prefer Ranier for eating raw and Bing for baking. Sweet cherries are delicious in baked goods. They are not the cherries used in a traditional tart cherry pie (see sour cherries below), but sweet cherries are more versatile, being great for baking and also for eating raw.
Sour (tart) cherries are harder to find and usually very pricey when you can find them fresh. The reason for this is because sour cherries are grown in fewer areas and are not as hardy as sweet cherries, so there is more crop loss and they do not ship as well. Sour cherries are small and bright red; the most common type is Montmorency. You may see these cherries for a brief time in July at specialty stores or farmer's markets, or even in upscale grocery stores, but some years they can be hard to find at all. Sour cherries are generally used for traditional cherry pie (which is meant to be tart) or similar tart baked goods. They are not good for eating raw. If you are really set on making a tart cherry pie and cannot find fresh sour cherries, you can buy them frozen online (though pricey to ship overnight). There is also a brand of sour cherries packed in water, Oregon brand, which is available in most stores in the canned fruit aisle.
To prep fresh cherries for baking:
After washing the fruit, you can use a cherry pitter to get the pits out, or just cut them in half and pull out the pits. If you want to keep your cherries whole, you will need a pitter.
Even with a pitter, I prefer to still cut them in half. I think it releases the juices better.
Here is a bowl of dark red Bing cherries, all prepped and ready to go.
Strawberries:
Strawberries are easy to prep and so versatile. You can use them in Strawberry bread, strawberry shortcake, strawberry muffins, puree strawberries to make a real strawberry cake with strawberry buttercream. Or how about strawberry pie or a strawberry icebox cake? The list is endless. There are many different types of strawberry plants, but unlike cherries, the berries that come from those plants are pretty much the same, and totally interchangeable in baking. The most important thing is to try to get the freshest ripest strawberries you can. I highly recommend going to the farmer's market instead of your local grocery store.
To prep strawberries for baking, all you need to do is wash them, pat them dry, hull them, and then cut them into uniform pieces (or leave them whole if they are small berries).
Strawberry Buttermilk Cake, Real Strawberry Cupcakes, Strawberry Shortcake
Blueberries:
Blueberries are one of my favorite summer fruits to bake with. Not only do they taste great, but they are versatile and SO easy to use. Just pick over the berries to make sure there are no stems or rotten berries in the bunch. Then wash them and pat them dry. Done! Now you are ready to make a pie, muffins, bread, skillet cake, cobbler, custard, pancakes or any number of other blueberry things.
Blueberry Custard Pie
Traditional Blueberry Pie
Raspberries and Blackberries:
Raspberries and Blackberries are great for jams and baked goods. For things like pie fillings, I prefer to use them mixed with other berries like blueberries and strawberries. The reason is that raspberries turn mushy and juicy when cooked, so they need to be paired with firmer berries when used in something like a pie. And both Raspberries and Blackberries contain seeds which can be overwhelming when used alone (i.e. Blackberry pie tastes great, but it is very seedy, so I do mixed berry instead). But for baked goods such as breads and muffins, you can use them alone. These berries just need to be picked over to get rid of stems, then washed and patted dry before use. As with all berries, don't wash them ahead of time, wash them right before using. (If you wash them when you first bring them home and then leave them piled in their containers for a day or two, they can turn moldy due to high moisture). Be sure to be very gentle when handling blackberries and especially raspberries - they are fragile and will break up easily!
Raspberry filled white cake with Raspberry Buttercream
Peaches:
I have to be honest and say that I think peaches are best eaten raw. I adore raw peaches and peach jam, but I am not a big fan of peach pies, cobblers, etc. However, for those who do like to bake with peaches, here is the low-down: Peaches are very easy to use in baking. Choose the ripest ones you can find (again, farm-fresh is best). Wash, peel, and slice the peaches, removing the pit. Slices should be uniform in size, about 1/2" thick. Peaches are not pre-cooked before putting them into a pie or cobbler - just peel and slice them, add sugar and the thickener of choice (i.e. tapioca, cornstarch) then fill and bake as per your recipe. You can also add raw cut peaches to breads, muffins, pancakes (cut very small) or make a peach puree to add to cakes.
Cherries:
There are many different types of cherries, but most of us will only see one of three varieties at our local store or farmer's market. Sweet cherries such as Ranier (which is gold and red in color) and Bing (dark red, shown above) are the most readily available everywhere. I prefer Ranier for eating raw and Bing for baking. Sweet cherries are delicious in baked goods. They are not the cherries used in a traditional tart cherry pie (see sour cherries below), but sweet cherries are more versatile, being great for baking and also for eating raw.
Sour (tart) cherries are harder to find and usually very pricey when you can find them fresh. The reason for this is because sour cherries are grown in fewer areas and are not as hardy as sweet cherries, so there is more crop loss and they do not ship as well. Sour cherries are small and bright red; the most common type is Montmorency. You may see these cherries for a brief time in July at specialty stores or farmer's markets, or even in upscale grocery stores, but some years they can be hard to find at all. Sour cherries are generally used for traditional cherry pie (which is meant to be tart) or similar tart baked goods. They are not good for eating raw. If you are really set on making a tart cherry pie and cannot find fresh sour cherries, you can buy them frozen online (though pricey to ship overnight). There is also a brand of sour cherries packed in water, Oregon brand, which is available in most stores in the canned fruit aisle.
To prep fresh cherries for baking:
After washing the fruit, you can use a cherry pitter to get the pits out, or just cut them in half and pull out the pits. If you want to keep your cherries whole, you will need a pitter.Even with a pitter, I prefer to still cut them in half. I think it releases the juices better.
Here is a bowl of dark red Bing cherries, all prepped and ready to go.
Strawberries:
Strawberries are easy to prep and so versatile. You can use them in Strawberry bread, strawberry shortcake, strawberry muffins, puree strawberries to make a real strawberry cake with strawberry buttercream. Or how about strawberry pie or a strawberry icebox cake? The list is endless. There are many different types of strawberry plants, but unlike cherries, the berries that come from those plants are pretty much the same, and totally interchangeable in baking. The most important thing is to try to get the freshest ripest strawberries you can. I highly recommend going to the farmer's market instead of your local grocery store.
To prep strawberries for baking, all you need to do is wash them, pat them dry, hull them, and then cut them into uniform pieces (or leave them whole if they are small berries).
Strawberry Buttermilk Cake, Real Strawberry Cupcakes, Strawberry Shortcake
Blueberries:
Blueberries are one of my favorite summer fruits to bake with. Not only do they taste great, but they are versatile and SO easy to use. Just pick over the berries to make sure there are no stems or rotten berries in the bunch. Then wash them and pat them dry. Done! Now you are ready to make a pie, muffins, bread, skillet cake, cobbler, custard, pancakes or any number of other blueberry things.
Blueberry Custard PieTraditional Blueberry Pie
Raspberries and Blackberries:
Raspberries and Blackberries are great for jams and baked goods. For things like pie fillings, I prefer to use them mixed with other berries like blueberries and strawberries. The reason is that raspberries turn mushy and juicy when cooked, so they need to be paired with firmer berries when used in something like a pie. And both Raspberries and Blackberries contain seeds which can be overwhelming when used alone (i.e. Blackberry pie tastes great, but it is very seedy, so I do mixed berry instead). But for baked goods such as breads and muffins, you can use them alone. These berries just need to be picked over to get rid of stems, then washed and patted dry before use. As with all berries, don't wash them ahead of time, wash them right before using. (If you wash them when you first bring them home and then leave them piled in their containers for a day or two, they can turn moldy due to high moisture). Be sure to be very gentle when handling blackberries and especially raspberries - they are fragile and will break up easily!
Raspberry filled white cake with Raspberry Buttercream
Peaches:
I have to be honest and say that I think peaches are best eaten raw. I adore raw peaches and peach jam, but I am not a big fan of peach pies, cobblers, etc. However, for those who do like to bake with peaches, here is the low-down: Peaches are very easy to use in baking. Choose the ripest ones you can find (again, farm-fresh is best). Wash, peel, and slice the peaches, removing the pit. Slices should be uniform in size, about 1/2" thick. Peaches are not pre-cooked before putting them into a pie or cobbler - just peel and slice them, add sugar and the thickener of choice (i.e. tapioca, cornstarch) then fill and bake as per your recipe. You can also add raw cut peaches to breads, muffins, pancakes (cut very small) or make a peach puree to add to cakes.
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