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Blackberry Lemonade Blondies
Blackberry Lemonade Blondies
Blackberry lemonade blondies are something special. While a typical blondie is vanilla flavored and kinda boring, these are about as blackberry-flavored as it gets; with a simple lemon glaze. What’s great about this recipe is that the fruit flavors can be changed. Instead of blackberries and lemon glaze, you can try combos such as pina colada(pineapple cake with coconut milk glaze), orange julius(orange cake with heavy cream glaze), mojito(mint and lime cake with lime glaze), etc. Just use your imagination…
Equipment
- standing mixer
- 8” springform pan or 8”x8” cake pan
Ingredients
- 1 pint blackberries
- 1 cup sugar
- 1/2 tsp salt
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 1/2 tsp vanilla
- 1 cup flour + 2 tbsp
- 1 tbsp cornstarch
- 1/2 tsp baking powder
Lemon Glaze
- 1 cup powdered sugar
- 2 tsp lemon juice
- 1 pinch salt
Instructions
- In a standing mixer, cream the butter, sugar, and salt for 2 minutes.
- Add in the blackberries, lemon zest and juice, and vanilla. Continue mixing for a minute.
- Add in the flour, cornstarch, and baking powder. Mix for 2 more minutes.
- Pour the batter in a greased springform pan. Place in a preheated 350° oven for 30-35 minutes until cooked through.
- Let rest at room temp for 20 minutes.
- Mix the glaze ingredients together in a bowl.
- Pour the glaze over the blackberry lemonade blondie.
Cauliflower Vadai
Cauliflower Vadai
Vadai are fritters made out of cauliflower, much like pakora, but with a multitude of ingredients like curry leaves, cilantro, green chilies, mint, cashews, onions, ginger, and white poppy seeds added to the mix. Unlike pakora, the Vadai are shallow pan fried instead of deep fried, using significantly less oil.
Ingredients
- 1 head cauliflower broken into florets
- 1 tsp ground turmeric
- 1 tsp salt
- 2 liters water
- 4 green chilies finely chopped
- 6 sprigs mint finely chopped
- 4 sprigs cilantro finely chopped
- 3 sprigs curry leaves finely chopped
- 1 tbsp ginger finely minced
- 1/2 cup yellow onion finely chopped
- 1 tsp ground fennel
- 1 1/2 tbsp white poppy seeds
- 10 whole cashews finely chopped
- 1 tsp salt
- 1/2 cup chickpea flour
- vegetable oil for frying
Instructions
- Bring a pot of water to boil. Add in the turmeric, salt, and cauliflower florets. Simmer for 8 minutes. Remove from the pot and let cool.
- In a large bowl, mix together the rest of the ingredients.
- Add the cauliflower to the bowl. Using a potato masher, mash the cauliflower into very small pieces.
- Mix the cauliflower into the rest of the ingredients.
- Form the dough into small patties; about 1/4 cup per patty.
- Heat up 1/4” deep of vegetable oil in a large sauté pan over medium heat. Add the patties into the pan, making sure to not overcrowd.
- Fry for 4-5 minutes a side until crispy. Drain on paper towels.
Blackened Grilled Shrimp
Blackened Grilled Shrimp
Blackened seasoning was made popular in the 1980’s by the godfather of Cajun and Creole cooking, Paul Prudhomme. The seasoning was used to mimic open-fire grilling, but on cast iron in a commercial restaurant kitchen; creating a blackened crust. Blackened seasoning is great on chicken, fish, seafood, and vegetables; giving a nice smokey flavor.
Equipment
- metal skewers
- chimney starter
- charcoal
- charcoal grill
Ingredients
- 1 lb 16-20 ct. shrimp peeled and deveined
Blackened Seasoning
- 2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp cracked black pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp oregano
- 1/4 tsp thyme
- 1/4 tsp salt
Instructions
- Mix together the blackened seasoning.
- Pat the shrimp dry with paper towels. Toss the shrimp with the blackened seasoning.
- Add 5-6 shrimp on each skewer.
- Let the charcoal turn gray in a chimney starter. Pour the charcoal into the grill in a single layer and place on the grill grate. Place the skewers directly over the charcoal.
- Grill for 3-4 minutes a side until the shrimp are cooked through.
