Tag Archive | Raspberry

Made a Berry Good Smoothie in the New Blender Today!

Guess what we got?! A new blender!

After getting our rebate in the mail from Costco, we were off to find the perfect blender. Did you know how confusing it can be when shopping for kitchen appliances? Lucky for us, our kitchen is so tiny that I can’t shop for fun gadgets very much. So the other day I found myself *ecstatic* going store to store and comparing all the blender options – the differences aren’t very noticeable until you start touching the device. I’m serious!

For example, the moment I lifted the glass container on what would become our new blender, I knew it was “the one”. The one that had all the traits I’ve dreamt about….The one that seemed to know how to fit my needs like a missing puzzle piece….The one that made me wonder if God really does create our other half…. Sigh…  Oh, wait! I’m supposed to be talking about our blender, not my man!!…. I always seem to veer off track and daydream about him…..

Okay, back to the blender.

The best part is that it has pre-programmed buttons that provides a timed blending of your food in a perfectly rhythmic pace. When I hit the smoothie button, it goes on high for a few continuous seconds, slows to a one-pulse-at-a-time for a couple of rounds, back to a continuous pulse, etc., and repeat. It does EXACTLY the same routine I would do! All on its own!! *Magic* I LOVE LOVE LOVE this thing!!

Here is the newest member of our growing family:

Isn’t she purrrdy?!

Even though I’ve been out picking fresh blueberries & raspberries, we have a freezer full from last summer that I really need to use. Perfect for a smoothie!!

Berry Smoothie

1     cup frozen or fresh blueberries

1     cup frozen or fresh raspberries

3/4  cup vanilla yogurt

1    cup orange juice

1    cup milk

A handful of ice cubes

With my blender, it is easier if I put in the ice cubes first, followed by the OJ and milk. Next I add in the blueberries, raspberries, and yogurt. Blend for a couple of minutes so that the ice is crushed well and the remaining ingredients are blended. Serve in a pint glass and serve immediately.

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It’s Raspberry season!

Did you know there is an island in the state of Oregon? I sure didn’t. During my first visit here in 2009, I learned about Sauvie Island by going berry picking in the 100 degree heat of July. They have blueberries, strawberries, blackberries, marionberries, raspberries, etc. and many varieties of each.

Fast forward to 2011 and I still can’t get enough berries in July!I picked 15lbs of Tulameen raspberries and began to run out of space in the fridge for them – I needed a solution – STAT!

So what else to make on a lazy summer Saturday morning when I can’t sleep in no matter what? Make Raspberry Syrup over Buttermilk Pancakes!

After tasting the tart yet still sweet raspberry syrup over those light ‘n fluffy pancakes, I may just have to rethink maple syrup’s role in my pantry… It. Was. That. Good. Can’t wait to see what other recipes I can find for this wonderful berry!

Here are both recipes, from Food & Wine:

Raspberry Syrup

5     cups fresh raspberries

¼    cup of water

1 ½ cups sugar


 In a non-stick saucepan, combine the raspberries and the water. Lightly crush the berries against the side of the pan, then cover and bring to a boil over high heat. Strain the raspberries into a bowl, pressing down on the berries.

Wipe out the pan and pour in the raspberry liquid. Stir in the sugar, bring to a boil over high heat and cook. Skim the surface and stir until the sugar dissolves, about 1 minute. Serve warm.

The sauce can be refrigerated for up to 1 week or frozen for up to 1 month.

Makes about 1 ½ cups.

The Best Buttermilk Pancakes

1 ½ cups unbleached all-purpose flour

2     tsp. baking soda

¾    tsp salt

2     cups buttermilk

6     Tbsp. unsalted butter, melted

2     large egg yolks

2     egg whites

Fresh raspberries for garnish


While making the batter, heat a griddle on medium-low heat. In a medium bowl, stir together the flour, baking soda and salt. In separate large bowl, combine the buttermilk, butter, and egg yolks.

In another medium bowl, beat the egg whites until stiff peaks form. Add the dry ingredients to the buttermilk mixture and stir just until combined. Using a rubber spatula, gently fold the beaten egg whites into the batter just until combined.

Heat a lightly buttered griddle. For each pancake, gently spread the batter on the hot surface to form a 4-inch circle. Cook over moderately-low heat until the top pops the bubbles, about 2 minutes. Flip the pancakes and continue cooking until golden about 1 minute longer. Transfer to a large plate and keep warm while the other pancakes cook.

Serve with Raspberry Syrup for a wonderful weekend breakfast.

Makes 4-6 servings – I halved the recipe to make exactly enough for 2 people.