With July just around the corner, my food thoughts begin to turn to fresh blueberries. We are fortunate to live in an area that is brimming with fresh produce, farmers markets, and pick-your-own farms. One of our favorite stops is a local, organic blueberry farm. Not only is the price amazing, but the blueberries, picked fresh from the bush, are amazing as well.
Despite the fact that I enjoy making desserts, I am really not a big dessert eater. I do enjoy cookies – classic cookies – but nothing fancy. I can pass on cake, pastries, and pies. But there is one dessert item that renders me completely helpless: cheesecake bars. It’s kind of ironic because one of my least favorite desserts is cheesecake. Go figure!
I’ve never been a big fan of desserts. I do love, I mean love, cookies, but desserts such as cakes, pies, and pastries, really do little for me.
However, (isn’t there almost always ‘however’), I do have a weakness for cheesecake bars. If you’ve never tried any one of the gazillion variations on cheesecake bars, well, you must. The base crust is topped with a simple cheesecake filling, then finished with crumbs….huge, sweet, delicious crumbs. Everything is baked to perfection, then chilled. For me, these are the perfect dessert.
The delicious duo of chocolate and pumpkin shines in this gluten free crumb muffin. Perfect for breakfast and ideal for anytime!
My family simply loves apples. Their apple habit is one that I as mom am more than happy to support. Buying apples at the store is not terribly economical for us. I’ve needed to resort to other methods of procuring these scarlet gems.
When the boys were young we would spend the afternoon at a local orchard picking apples to our heart’s content. But as the boys grew older and their appetites became that of men, apple picking at the orchard simply became too expensive. ‘Twas fun while it lasted.