oatmeal pecan pancakes with apple bourbon butter

oatmeal title

Is there anything that screams “weekend” more than pancakes?

Probably not.

My Saturdays are consumed with farmer’s market activities and baking, for the most part.

My Sundays, in contrast, are reserved for (a) pajamas, (b) coffee, and (c) brunch.

At yesterday’s Four Seasons Market in Richardson, I happened to cross paths with my buddy James with Spaulding’s Specialty Spices where I got my hands on some new items to play with for upcoming posts.

James is an urban farmer who grows many of his spices in his organic backyard. I just love that his spices don’t contain anything that other commercial spice blends contain (like silicone or MSG).

tablespoon holiday sugar

In today’s recipe, Oatmeal Pecan Pancakes, I put his Holiday Sugar to good use.¬†This sugar is a blend of cinnamon, nutmeg, fenugreek, and cloves, amongst others. I highly encourage you to order a jar from him – it’s good stuff. I wrote this recipe using his Holiday Sugar, but I’ve also provided info on substitutions in case you need to make these pancakes before your jar of Sugar arrives. ūüėČ

You can find information on ordering his spices here.

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The pancakes themselves are hearty due to the addition of quick oats and finely minced pecans. I haven’t tested them with Old Fashioned Oats, but I imagine they’d work just fine. The recipe call to let the batter rest for five minutes, I’d let it rest a few minutes longer to allow for the larger grains of Old Fashioned Oats to soften.

Just a note – these pancakes are not super sweet in themselves – they’re meant to be slathered with butter, Apple Bourbon Butter, and maybe even maple syrup.

For the Apple Bourbon Butter, please see this post.

Oatmeal Pecan Pancakes

  • Servings: 4
  • Difficulty: easy
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Ingredients:

2 cups whole wheat pastry flour

5 T. sugar

2 tsp. cinnamon

1/4 tsp. ground cloves

1/4 tsp. ground nutmeg

1/4 tsp. ginger

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 3/4 cups buttermilk

2 eggs

4 T. melted butter

1 tsp. pure vanilla extract

*Substitution – replace 5 T. sugar with an equal amount¬†of Spaulding’s Specialty Spices Holiday Sugar, and reduce the additional spices to 1/2 tsp. cinnamon only.

DIRECTIONS:

1. In a large bowl, use a whisk to combine the flour, sugar, spices, baking powder, baking soda, and salt.

2. In a medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla.

3. Add buttermilk mixture to dry ingredients and stir just until ingredients are incorporated.

4. Allow batter to rest 5 minutes.

5. Use a 1/3 cup dry measuring cup to pour butter onto a¬†lightly greased griddle. Cook approximately 2 ‚Äď 3 minutes per side.

5. Slather on your butter and Apple Bourbon Apple Butter.

***You can keep cooked pancakes warm while you finish your batch by setting your oven to 200 degrees and then shutting oven off. Put cooked pancakes on a cookie sheet and they’ll stay warm while you finish cooking the remaining pancakes.

 

 

Stovetop Apple Bourbon Butter

stovetop apple butter title

The Apple Bourbon Butter is cooked on the stovetop¬†and contains¬†plenty of warm spices, bourbon, and jarred applesauce. No peeling and dicing of apples needed and it comes together in a half hour! Set it on the stove and get started on the pancakes. It’ll be done by the time your last pancake comes off the griddle. Stored in an air-tight container in the fridge, I’d keep it no longer than one week – if it lasts that long.

The Apple Bourbon Butter can be used on pancakes, waffles, bagels, toasts, or stirred into oatmeal.

Stovetop Apple Bourbon Butter

  • Servings: 8
  • Difficulty: easy
  • Print

Ingredients:

1 cup applesauce

1/4 cup dark brown sugar

3 tsp. bourbon

1.5  tsp. molasses

1 tsp. cinnamon

1/2 tsp. ground allspice

1/4 tsp. ground cloves

1/4 tsp. ground nutmeg

Directions:

  1. In a medium pot, bring everything to a simmer over medium low heat.
  2. Stir every three minutes to eliminate burning.
  3. Allow to cook for approximately 30 minutes or until thickened and liquid pooling on the top of the apple butter is reduced. (Finished product should like like a very “dry” applesauce with no excess water)
  4. Remove from heat and allow to cool slightly. Transfer to airtight container and store in fridge for up to one week. This makes about 8 2 T. servings.

apple butter birdseye

Triple Citrus Poppy Seed Cake (and a review!)

Quick Breads are cute.

Quick Breads in polka-dotted, cubed baking cups?

Waaaay, way cuter. (Think: 12 fluffy puppies snuggled in a blanket cute)

I was super excited to get a package on my doorstep a few days ago. Even more excited when said package contained an assortment of baking cups from Welcome Home Brands, makers of oven-safe paper and plastic bakeware. Seriously, you guys. Think color. Think patterns. Think freedom from a zillion different sized baking pans – they stand alone!!!

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Organic Strawberry Vanilla Date Jam

This post is about jam, not muffins, those fickle jerks.

Well, howdy!

This post is about jam, not muffins, those fickle jerks. Click here to read about my previous muffin fiasco.

It’s nice to see that you’ve not yet melted to a puddle of sweaty mess during these past few days of scorching heat. After selling at the Dallas Farmer’s Market yesterday, and subsequently roasting my cajones off, I was determined to not leave the house today.

Ladies, there just isn’t anything remotely attractive about sweat mustaches. Oh, all the unattractive places we sweat. *sigh*

Moving along, I had some back and forth discussion with my friend regarding the alarmingly high amount of sugar required to can and preserve jams and jellies. Don’t get me wrong, as I am very much in the pro-sweetness camp, but my waistline is telling me to lay off the white stuff (sugar, I assure you).

In the rush of the past week, I had at some point picked up two pounds of organic strawberries. As you know, those ruby red jewels are priced as such. As always happens, I had eaten half of one container and the rest were somehow shoved to the way back nether-regions of the fridge. Blast it.

The following contributed to the creation of this week’s recipe:

1. After a full day in the Dallas heat, I decided to remain in an air-conditioned suburban bubble.

2. I haven’t done laundry this week¬†and thus find myself without any clean pants.

3. I wanted to start eating healthier and see if I could come up with a jam recipe to convince my aforementioned friend that I am super-cool.

4. I had a ton of organic strawberries that had started to bruise and were just asking to be sugared, smashed, and pureed into jammy oblivion.

Without further ado…let’s talk about the good stuff.

This recipe makes two 8oz jars of jam. I follow the standard instructions which are printed on the container of Pectin I had. This is NOT a recipe that I recommend canning. However, I can tell you that I often freeze the second jar this recipe makes. Once thawed, we use it within one week. I suspect it may keep longer, but we are BIG toast fans around these parts.

This jam is delicious. I used four Medjool Dates in this recipe to add some natural sweetness and textural interest. I also subbed Coconut Sugar for traditional granulated sugar. Coconut Sugar is low-glycemic and contains various naturally occurring nutrients. Granted, added sugar is still added sugar, but I don’t get a sugar crash as I do with other sweeteners.

Pretty simple ingredients here.

Pretty simple ingredients here.

The most tedious task is chopping the berries.

The most tedious task is chopping the berries.

Followed closely by pouring the jam into your jar. This is were a wide-mouthed mason jar comes in handy.

Followed closely by pouring the jam into your jar. This is were a wide-mouthed mason jar comes in handy.

Just make sure you don't fill your jars and then realize you forgot to puree the jam!

Just make sure you don’t fill your jars and then realize you forgot to puree the jam!

ORGANIC STRAWBERRY VANILLA DATE JAM

makes two 8-oz jars of jam

Ingredients:

1 1/2 lbs. strawberries, organic is ideal

2/3 cup Coconut Sugar

1/2 tsp. pure vanilla extract

1/4 cup Pectin, such a Sure-Jell brand

4 Medjool Dates, pits removed

Directions:

1. Wash, remove stems from, and roughly chop 1 1/2 lbs. of strawberries.

2. In a medium saucepan, mix strawberries with coconut sugar, vanilla extract, and pectin. Let rest for two minutes. Mash thoroughly, releasing juices.

3. Add pitted dates to saucepan, and bring to boil over medium heat.

4. Lower heat to medium-low and let bubble for 15 minutes, until thickened. Remove from heat and let cool for five minutes.

5. In a food processor, pour jam into work bowl and process until smooth. (If additional smoothness is desired, press pureed jam through sieve into a bowl) Take care as jam is still hot.

6. Evenly pour jam into two clean, 8-oz. wide-mouthed glass jars. Allow to rest for 30 minutes before screwing lid onto jar and refrigerating.

Use this jam on anything from toast, pancakes, or PB&J sandwiches. Would even make a nice addition to homemade salad dressings.

Use this jam on anything from toast, pancakes, or PB&J sandwiches. Would even make a nice addition to homemade salad dressings.

Chocolate Olive Oil Zucchini Muffins

Naked Muffin

 

What a mighty fine Sunday this is turning out to be. A far cry from how my Friday was.

Yesterday was my first market day at Dallas Farmer’s Market and aside from my granola jars and baby cobblers, I had planned on selling muffins.

Emphasis on planned.

Now, I am no mathemagician, but I’d reckon I’ve baked a gazillion muffins in my lifetime, give or take a million.

I have not the faintest idea what went down in the commercial kitchen on Friday evening, but my muffins got burnt to hell. (I suspect it was the sixteen hour workday, actually) I was so sad, because, of course they were the most gorgeously crowned, perfectly domed muffins ever. *sigh*

Muffins: 1. Birdcage Bakeshop: 0.

After exchanging texts with a baker friend of mine, who assured me that stuff like this happens all the time, I decided to call it a night and plan on the muffins for next week’s market.

My new mantra: No crying over muffins.

After a long market day at the Dallas Farmer’s Market yesterday, I came home, took a nap, and then got to work on this week’s recipe: Chocolate Olive Oil Zucchini Muffins.

Yep.

Chocolate Olive Oil.

My friends over at Texas Olive Ranch sell “specialty” flavors at the farmer’s markets here in Texas, chocolate being one of them. We’ve seen recipes for Chocolate Zucchini muffins before, but the addition of a fine quality olive oil takes them to the next level.

I baked them last night and let them rest until this morning. I took one bite, and nearly cried. Tears of joy.

These muffins are oh-so-perfectly tender, with a nice cocoa taste and a hint of fruitiness from the olive oil. You can certainly add in walnuts or chocolate chips to the batter, but I like my morning muffins to be cloud-soft and tender.

If you don’t have chocolate olive oil, don’t cry. Use a high quality, light tasting olive oil in it’s place.

Remember: No crying over muffins.

Take advantage of summertime zucchini for this muffin recipe.

Take advantage of summertime zucchini for this muffin recipe.

 

Use a whisk to incorporate your dry ingredients.

Use a whisk to incorporate your dry ingredients.

In a separate bowl, whisk together your wet ingredients.

In a separate bowl, whisk together your wet ingredients.

Use a spatula to combine the wet and dry ingredients.

Use a spatula to combine the wet and dry ingredients.

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Muffin batter is thicker than cupcake batter, so don’t be afraid to fill these babies to the top for domed muffins.

I like my muffins with domes. This recipe makes 10 larger muffins, but can easily be accommodated to make a full 12.

I like my muffins with domes. This recipe makes 10 larger muffins, but can easily be accommodated to make a full 12.

 

CHOCOLATE OLIVE OIL ZUCCHINI MUFFINS

 Makes 10 large muffins or 12 standard muffins

Ingredients:

1 1/3 unbleached cake flour, such as King Arthur brand

1/4 cup unsweetened baking cocoa powder

3/4 cup sugar, granulated

2 tsp. baking powder

1/2 tsp. salt

1/3 cup Chocolate Olive Oil (or light flavored regular oil)

1 egg

1/3 cup water

1 cup zucchini, finely shredded and organic if possible

Directions:

1. Preheat oven to 400 degrees. Line a standard muffin tin with 10 paper liners or grease well.

2. Finely grate one medium to large zucchini until you have 1 cup of zucchini shreds. Set aside.

3. In a large bowl, combine dry ingredients (cake flour, cocoa, sugar, baking powder, and salt).

4. In a medium bowl, whisk together wet ingredients (chocolate olive oil, egg, water).

5. Make a well in dry ingredients and pour combined wet ingredients into it. Using a spatula or wooden spoon, stir until just combined.

6. Gently fold in shredded zucchini, taking care that no large clumps of zucchini are present.

7. Fill muffin tins with batter, about 1/4″ shy from the top of tin.

8. Bake at 400 degrees for 19-23 minutes; mine are perfect at 21 minutes, but ovens do vary greatly. Muffins should spring back slightly when done cooking.

9. Cool muffins on a wire baking rack, then store in an airtight container or plastic storage bag for several hours. (Overnight is preferable)

*Note: as with most quickbreads/muffins, I find that an overnight “rest” allows the flavors to meld and the moisture to regulate itself. Perfect if you want to just roll out of bed, pour a cup of coffee, and have your muffin waiting for you.

 

Is it breakfast? Or dessert?

Is it breakfast? Or dessert?

 

 

Baked Stonefruit with Granola

Roasted Peaches - Final Pic

Granola and balsamic vinegar make for an easy breakfast or light dessert option. Ready in under a half hour!

Yesterday my baking company, Birdcage Bakeshop, participated in the Artisan’s Market held monthly at Williams Sonoma.

I know. (Squeeeeee!)

Navigating the world as a new business owner is exciting.

And terrifying.

Luckily, the sampling went well and I fielded lots of questions on what to do with the granola I was selling.

“Funny you should ask. I am posting a recipe on my recipe blog tomorrow and I’m using my granola!”

Believe me or not, this was not a pre-planned marketing tactic. That’s just way too clever for a simple gal like myself.

The true reason why I happened to be posting a granola-usage recipe?

I enjoy my own product. (and for those of you local to DFW, I will be down at the Dallas Farmer’s Market later this month!)

And I had this one queued for being posted this weekend. Pure coincidence.

I love, love, love summer stone fruits. Peaches, nectarines, even plums (as long as they don’t have too bitter of a skin. Bleck!)

This recipe is uber-versatile: serve it with crème fraiche or yogurt for an easy breakfast or top it straight out of the oven with a scoop of vanilla bean ice cream for an easy dessert.

Your friends will be amazed.

If you are baking more peaches than will be immediately consumed, I recommend storing them in the fridge without any granola. Reheat the fruit and top with the granola right before serving to avoid a soggy topping.

 

High Def Ingredient Pic Peaches

Simple ingredients!

Even Simpler Preparation. Make friends and amaze people with your mad skills.

Even Simpler Preparation. Make friends and amaze people with your mad skills.

Notice how the peach halves are filled with their yummy juiciness?

BAKED STONEFRUIT WITH GRANOLA

written for two servings, but easily doubled, tripled, etc. to accommodate number of guests/appetites

Ingredients:

1 peach (or nectarine) freestone peaches are easiest to halve

1 tsp. unsalted butter

1/4 tsp. ground cinnamon

1 T. balsamic vinegar, such as Texas Olive Ranch Peach Balsamic Vinegar

1/2 cup granola

Directions:

1. Preheat oven to 375 degrees. Line baking sheet with parchment paper or lightly butter the bottom of a small baking dish.

2. Wash peach and, using a sharp knife, insert tip of knife into crease of fruit; cut all the way around the fruit. Twist peach halves to separate fruit from pit. Note: freestone peach varieties are easiest for halving. If you happen to find yourself fighting a losing battle with the pit, you can also cut your fruit into wedges and stuff them into a small baking dish following the rest of the recipe directions.

3. Place peach halves onto baking sheet or prepared baking dish, cut side up.

4. Sprinkle each peach half with half measure of cinnamon and balsamic vinegar. Pinch off tiny pieces of butter and dot top of fruit.

5. Bake peaches at 375 degrees for about 25 minutes, or until top of fruit begins to caramelize and the flesh has softened.

6. Remove from oven and top each half with 1/4 cup granola. Serve with yogurt or ice cream for an easy summer breakfast or dessert.

Granola topped Roasted Peaches

What will you top your baked stonefruit with?

 

Carrot Spice Donuts with Citrus Cream Cheese Glaze

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Happy Easter!

Or, if you don’t celebrate the holiday, Happy Sunday Morning Homemade Donut Day!

Earlier in the week, I ordered a Wilton Donut Pan off Amazon. It’s heart shaped and likely a castaway remaining from Valentines Day, but it was only $5. Can’t beat that!

Going with the whole “Spring” thing and wanting to use my brand new donut pan, I came up with a recipe for Carrot Spice Muffins.

I know it’s confusing, Donut Pan Muffins?!?! Duffins??? Is that a thing?

The batter ended up baking and tasting like a muffin, albeit in a donut shape, so I just went with the title of muffins in order to avoid any breakfast table debate.

My kids woke me up at 6am. On Sunday. Screaming about the Easter Bunny. Without having made mommy coffee. ‘Nough said.

However, in my mind, since they were baked in a DONUT pan this makes them DONUTS, allrighty?

Since it’s Sunday and I don’t count Sunday calories, I topped these gorgeous muffins with a bath of gooey Citrus Cream Cheese Glaze and tossed on some pecans for good measure.

Enjoy!

Whisk together your dry ingredients.

I’m a big fan of using a whisk to combine dry ingredients. It breaks up any clumps and eliminates sifting:

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Similarly, use the whisk to combine the dry ingredients.

Add in your grated orange zest:

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After combining the wet and dry ingredients, use a spatula to mix in your finely shredded carrot.

Note the size of the grate I used. Using the finer grate means that your carrots will cook through:

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Fill your baking pan of choice.

If using a donut pan, it helps tremendously if you cut the corner off a plastic bag and use a coupler to squeeze the batter into the cavity:

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For the donuts, I baked them at 400 degrees for about 14 minutes. Remove from oven and let cool.

As you can see, mine puffed up quite a bit.

Nobody complained, though:

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CARROT SPICE DONUTS

Makes about 18 donuts if using the Wilton pan. Approx 12 standard muffins if using a tranditional muffin tin.

Ingredients:

1 cup finely shredded carrot

3 cups all-purpose flour

1 cup sugar

2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. ground nutmeg

1/4 tsp. ground cloves

1 tsp. baking soda

1/4 tsp. salt

1 cup buttermilk or whole milk

1 tsp. grated orange zest

3 eggs

1/2 cup unsalted butter, melted

1 T. pure maple syrup

1 tsp. pure vanilla extract

DIRECTIONS:

1. Preheat oven to 400 degrees.

2. In a large bowl, using a whisk, combine dry ingredients: flour, sugar, spices, baking soda, and salt.

3. In a medium bowl, whisk together wet ingredients: milk, orange zest, eggs, melted butter, maple syrup, and vanilla extract.

4. Make a well in your dry ingredients. Pour in the combined wet ingredients and stir until just combined.

5. Stir in the shredded carrots.

6. In a greased muffin pan or donut pan, fill cavities about 2/3 full.

7. Bake at 400 degrees. DONUTS – bake 12-14 minutes or until firm and toothpick comes out clean. MUFFINS – bake at 400 degrees 18-21 minutes or until firm and toothpick comes out clean. Please note that I baked this recipe with a donut pan and muffin time is approximate.

8. UNGLAZED donuts/muffins should keep at room temperature 2 – 3 days.

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CITRUS CREAM CHEESE GLAZE

Ingredients:

8 ounces Neufchatel (reduced fat cream cheese)

1/2 cup powdered sugar

2 tsp. pure vanilla extract or vanilla bean paste

1 T. fresh orange juice

2 – 4 T. milk (as needed to make glaze of a dipping consistency. Start low and increase as needed)

*The beauty of this recipe is that depending on the amount of milk you add, you can either make a frosting of sorts or a dunkable glaze. You choose! If you are crowning your donuts with chopped pecans, do so immediately after topping your treats.

Directions:

1. In a large bowl, use a hand mixer to combine cream cheese, powdered sugar, vanilla, and orange juice.

2. Add in milk 1 T. at a time until desired consistency is reached.

3. Dip or spread your donut with the glaze and enjoy immediately.

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Belgian Waffles with Balsamic Blueberry Velvet Syrup

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Belgian Waffles, meet Blueberry.

Blueberry, meet Blueberry Balsamic Vinegar.

Yup. Blueberry Balsamic Vinegar for breakfast. Okay, well maybe not FOR breakfast, but certainly IN it.

As we edge closer and closer to spring, I’ve noticed a distinct change in my food cravings. I’ve finally kicked my butternut squash craving, kicked my Brussels Sprout yearnings to the yard. Now, I want berries. I was asparagus and peas. I want tastes of Spring!

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So, naturally, whilst strolling the Dallas Farmer’s Market this past Friday I snapped up a huge pint of plump, juicy blueberries for about $2. What a steal!

It’s now Sunday morning and around my house, this usually means a big breakfast. Pancakes, eggs, bacon…stuff like that. I’d saved my basket of berries specifically for Sunday morning, because I knew just what I wanted. Blueberry waffles! And because I’m always looking for ways to take my go-to dishes over the top, I whipped up a batch of blueberry syrup and amped it up with a healthy dose of Blueberry Balsamic Vinegar from Texas Olive Ranch.

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As you can see, I’m not an expert vinegar-pourerer (that’s the technical term, ya know)

SIMPLY SPICED WAFFLES

(Makes 3 large Belgian Waffles, or 6 traditional sized waffles)

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INGREDIENTS:

2 cups of All-Purpose flour

2 T. sugar

1 T. baking powder

1/2 tsp. salt

1/2 tsp. ground cinnamon

1/8 tsp. ground nutmeg

1 cup blueberries, rinsed and lightly patted dry

1 1/2 cups whole milk

1/4 cup unsalted butter, melted

1 tsp. vanilla

2 eggs, separated

DIRECTIONS:

1. Preheat your waffle iron.

2. In a medium bowl, stir together the flour, sugar, baking powder, salt, cinnamon, and nutmeg. Gently stir in blueberries to coat in the flour.

3. In a separate bowl, whisk together the milk, melted butter, vanilla, and egg yolks.

4. Gently stir wet ingredients into dry ingredients until just combined.

5. Beat egg whites until stiff, then gently fold them into combined waffle batter.

6. Generously spray the waffle iron with cooking spray and fill and cook your waffles per iron directions.

BALSAMIC BLUEBERRY VELVET SYRUP

(The “Velvet” part came from my hubby, who remarked that the syrup was “velvety and amazing”. I love him! Always a willing guinea pig)

This makes about 2 cups of syrup and will keep about one week in the fridge.

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INGREDIENTS:

1 cup blueberries, rinsed and gently patted dry

1/2 cup pure maple syrup

2 T. Blueberry Balsamic Vinegar (substitute regular Balsamic Vinegar if you need to)

2 tsp. unsulfured Molasses

1 tsp. vanilla

pinch of salt

DIRECTIONS

1. Combine all ingredients in small sauce pot and bring to a gentle boil.

2. Simmer approximately 15 minutes, until most berries have burst and released their juicy goodness.

3. Spoon over waffles, pancakes, cake, or even ice cream and enjoy!

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Spiced Mango Blueberry Jam

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I’ve never wanted to drink a glass of warm jam before.

I mean, really. Just stick a straw in that mason jar and go to town. Jam is basically a smoothie, right? Kinda? Sorta?

Every once in a while I make something that knocks me out. Something so tasty, that I just can’t help but stare at it in awe. This stovetop jam is certainly no exception.

A warming, comforting jam, it combines the flavors of mango, ginger, allspice, sugar, and a hefty dose of Blueberry Balsamic Vinegar from Texas Olive Ranch.

You can order the infused vinegar by clicking on the link above. Or, if you are in Texas, at several locations found listed here.

Don’t fret if you don’t have any of this vinegar on hand. A decent substitute would be to add a 1/2 cup blueberries plus 2 T. balsamic vinegar. No biggie.

I know that there are several, high quality jams out there on the market. I know that it would be easier to buy them, but I just love the joy that a jar of homemade jam brings to me when I slather it on my bread. (Giving a shout out to my favorite boulangerie here…Village Baking Company. Their breads are to do for. Seriously. I sometimes drive 45 minutes just to stock up!)

Since this is a simple stovetop method, there is no need for a whole canning system. I’ve also scaled down my recipe to make a single batch, which I would recommend keeping in the fridge no longer than 7 days. I imagine this also freezes well, so if you’d like, you can probably freeze half of it to use the next week.

Beyond toast, this jam has many other uses: stir fry sauces, glazes, ice cream topping, cake fillings, dressings, etc. Be creative!

Also, if you do not have fresh mango on hand, just use frozen! It would work just as well, trust me. I just happened to have two overripe mangoes taking up counter space.

First things first. For mango newbies, here is a quick tutorial on how to quickly dice the flesh of a mango:

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Slice the mango vertically. With the tip of a paring knife, carefully score the flesh of the mango. (The skin is still intact)

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Holding the mango segment flesh-side up, use your fingers to gently push upward, forcing the mango to nearly flip inside out. Carefully slice away mango cubes. Voila!

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SPICED MANGO BLUEBERRY JAM

Ingredients:

2 large mangoes, diced OR 2 cups frozen mango

1 cup sugar

1/2 tsp. ground ginger

1/8 tsp. ground allspice

1/2 tsp. vanilla

2 T. Blueberry Balsamic Vinegar SUBSTITUTION: Add in 1/2 cup blueberries plus 2 T. Balsamic Vinegar

1 cup water

Directions:

1. Combine all ingredients into a medium pot, stirring to combine.

2. Over medium-high heat, bring to a boil.

3. Lower heat to medium and simmer for 45 minutes, stirring every so often.

4. Once liquid has reduced by half, remove pot from heat and allow to cool to room temperature.

5. Puree until smooth in a food processor.

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Slather. Serve. Snack.

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Mmmmmmmmmmm…..