suzette roberts

// Blueberry Blackberry Bake

If nothing else, do ensure your fair share of dessert this long weekend— and hopefully a warm one with a chilled whipped topping for a fun balance. Fresh, juice-bursting market blueberries and blackberries with a light and nutty crumbly topping for our holiday dessert: Blueberry Blackberry Bake. Gently rinsed berries and clean fingers do all of the work, practically...  so while Mr. Turkey/Roast does 'his' thing in the oven, you can layer this just-right (not too sweet), the berries are in charge bake, on a side counter with the kids. They may even take over once they see the ingredients and recipe card out on display.😇 "Nana, I'm doing adding." :) Have no fear; keep a watchful eye. :) 'Looking forward to streaming this new release too. Have a safe and wildly-playful Thanksgiving weekend, at home! ~xx

// Roasted Blueberries on Blue

Or... the lazy housewife's guide to summer 'dessert-ing'... with no desire to turn on the larger oven, and wanting to keep things light with our humid days. Outdoor watering comforts are much more, important enticing. Roasted blueberries on a bed of blue— chilled blueberry Chantilly cream, feels just right these days and has become another after lunch or dinner favourite with our freshly picked Ontario blueberries. Simple, delicious, and not 'too' sinful to our hips. :) This is it. More after the jump... Happy Friday everybody and have a lovely weekend. ~xx

// Banana Olive Oil Cake (Gluten-Free)

It was a Monday. That I do remember. Not this week— and last week still remains a blur🙃. But I do recall working and actually being at my desk. And all I thought about for that full eight-hour work day (for the most part), was finally having not one, not two, not even three—, but four whole beyond-ripe bananas. I say 'beyond', as any other description could do me in here, where not even my squirrel in my backyard would entertain the fruit as a potential snack-nibble if left for another day — and of course I'd never ever want to do that to my playful pecan-loving furry. But at this later ripe stage, the banana flavour is so elevated in any type of baked good, there is no need for any added sweet spices etc... Therefore, at 5 p.m. sharp, I promptly and politely and excitedly excused myself, and scurried to check on them (once again) as they hung out in my oven, below deck, in their medium-sized brown paper bag from the market since the prior weekend. It was bliss. The time had arrived to make my first gluten-free olive oil slim cake for 2020!, and it was all an experiment of the lighter, ultra-moist, and drizzled-chocolate kind...

// Blueberry Olive Oil Slim Cake

'She' really is the late-summer, fall-is-on-her-way seasonal cake. Indeed. And when Deb Perelman mentioned a slight chill in the air during a day in August, for the first summer ever with living North, I paid more attention to our temps this month and smiled my wild heart out when I needed that light extra layer over my shoulders last weekend. :) The very next afternoon, I made this lovely gluten-free slim cake and evening tea for dessert outdoors with fresh market blueberries I had a really good feeling about. I used Deb's recipe here as a safe guide with just three minor changes-- I added my loved olive oil instead of butter, an extra brown egg, and rice flour, for a moist, flavourful and happy gluten-free ending. More after the jump and happy weekend! ~xx

 

// A sweet Halloween treat

These Butter & Cream Fudge pieces from Laura Secord (celebrating their 100 year anniversary of fine confectionery) are pure melt-in-your-mouth goodness, and have been a loved after lunch treat recently.

Photos by Suzette 

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