Desserts

3 cups blackberries
7 Tbsp sugar (divided)
¾ cup flour
1/3 t baking powder
¼ t salt
3 eggs
2 tbsp dark rum (or any other liquor)
2 tbsp melted butter
Sugar to sprinkle on top

Spread blackberries (blueberries) fresh or frozen on a 10 inch greased glass pie plate or shallow baking dish. Sprinkle evenly with 4 Tbsp of sugar. Combine flour, remaining 3 Tbsp of sugar and salt. In another bowl, whisk together eggs. Pour eggs over dry ingredients. Add melted butter + rum , mix and pour over berries. Bake 375F for 25 to 30 minutes until top is puffed and golden and the edges slightly browned. Sprinkle with bit of sugar and serve warm.

This brown butter, almond-y cake is dense and full of flavor. It wears a crusty top and hides a moist crumb. Its raspberries scattered throughout may be the most savored bites. But don’t take my word for it.

Chewy Chocolate Brownies. Slathered in a thick layer of Cookie Dough and then drowned in chocolate ganache. Rich enough for you?

Raspberry Slab Pie. It’s a thing. You should probably make it happen in your house sometime this summer while the berries are cheap and the summer-y foods are still happenin’. This would be awesome for a cookout. It makes a lot, it’s pretty easy, and it just sounds fun.

This cake is awesome! My family loves it.

It's really good and really does have all the flavor complexity of a German Chocolate Cake.

In this recipe  tapioca pudding takes a turn for the spectacular when cooked with a brown sugar custard then loaded with folded-in whipped cream and oodles of chopped Milky Way candy bars and little tiny bits of cream cheese.

yesterday I was craving something minty, fresh, and cold. I was fresh out of vanilla ice cream, so I decided to whip up a Grasshopper Pie, circa…well, I can’t exactly say from what era Grasshopper Pies originally hail. So I’m just gonna go out on a limb and assign it to the seventies. It’s the decade responsible for most of my favorite foods.