Fruit, Cereal, and Yogurt Parfait

With three little boys, I’ve got a rowdy bunch in the morning that is always hungry. We do eggs and toast alot – but bowls of cereal and yogurt and fruit are our main staples for breakfast during the summertime.

This super-easy and tasty parfait combines the best of both worlds. I used Honeycomb cereal, as it’s always been one of our favorites. I love the sweet crunch, and it’s a refreshing twist to granola that the little ones really enjoy.

Layered with honey-flavored yogurt, and fresh seasonal fruit – it’s a quick and easy breakfast that can’t be beat!

Disclaimer: This post is sponsored by Post Honeycomb Cereal. As always, all thoughts and opinions are my own.

Blackberry Sweet Tea

Porch sitting is one of our favorite past-times here on Chincoteague Island. There is nothing that I enjoy more than sitting on our front porch, enjoying a cold glass of iced tea, and watching the world go by.

I always brew my own, using those big family-style tea bags. Making a pitcher of sweet tea is always on my “to-do” list for the afternoon. Also with making my own, I can control the sugar. So many sweet teas are just so cloyingly sweet, they hurt your teeth. And, homey don’t play that.

I also like to switch it up with flavored tea bags (the mango black tea from Trader Joe’s is amazing!), or if delicious fruit is in season – some fresh fruit puree. One of my favorite places to eat here on the island (the lovely Sea Star Cafe) has a different flavored tea on the menu everyday, and I love that…I always look forward to seeing what new flavor combo is on the menu that day!

I had some blackberries hanging out that needed to be used, so I gave them a quick blitz in the food processor and dumped it right into the tea. If seeds bother you, feel free to strain them out…but I love seeing the fruity pulp and seeds in the tea, let’s you know it’s the real deal!

Blackberry Basil Vinaigrette

Have you guys taken note of all of the gorgeous berries in stores right now? I’ve been enjoying all of them, but hard pressed – I’d say juicy, plump blackberries are my favorite. And, they’ve been REALLY good this year. So when Driscoll’s reached out to me and ask me to come up with blackberry recipe to share with you guys, how could I say no?

While I’ve had my usual fun baking with them, I thought a more savory application would be a fun twist. In an effort to shed a few pounds before sandbar season, I’ve been trying to eat more salads. I always make my own dressings, but have never made one with a fruit puree as the base before. Wow, I’ve really been missing out!

I added a handful of fresh basil to the blackberries before I pureed them, which added a wonderful aroma and freshness. The thick puree acts as a wonderful emulsifier, and the sweetness from the berries really rounds out the flavor. I also used champagne vinegar, for it’s subtle flavor…to really let the blackberry and basil shine. But, white wine vinegar would be an excellent substitute.

I like to serve it over a bed of mixed greens with some candied walnuts, herbed goat cheese, and plenty of fresh blackberries. Makes the perfect simple salad for these warmer days we’ve been having! Would also be wonderful to use as a marinade for chicken or pork. I’ll definitely be trying that in the very near future!

Disclaimer: This post is sponsored by the good folks at Driscoll’s. As always, all thoughts and opinions are my own.

Blackberry Yogurt Cake

Well, it’s officially spring! Which, is kind of hard to believe considering we just had another snow day on Monday. Bygones! Hoping the warmer weather is here to stay, because we’re all ready for it in this house. And, I can’t think of a better way to welcome warmer days than by baking a delicious cake studded with plenty of fresh berries.

I’ve made a Strawberry Yogurt Cake in the past, that was absolutely delicious. So I took that as a base and substituted fresh blackberries for the strawberries. Talk about another homerun! It was moist and dense, everything that a Bundt cake should be – with the juicy and tart whole blackberries studded throughout the cake. Absolutely delicious.

Instead of a glaze, I went with something a little more heavy duty…adding more confectioner’s sugar to the mix, as well as some blackberry puree that I blended up with a few of the berries. It gave the glaze a gorgeous purple hue that really set the cake off, and let you know what was hiding inside.

Another new favorite, for sure. Will have to try it with raspberries and blueberries next, as I know those combos are sure to be winners as well. Have a great weekend everyone!