Sweet potatoes are something many of us enjoy eating year-round…baked sweet potatoes, sweet potato fries, sweet potato “bowls”—there are lots of ways you can enjoy them! But it’s mainly in the fall and winter when I use sweet potatoes in my baking, and these Loaded Sweet Potato Muffins are one of my favorite things to make!
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Crumb-topped coffee cakes are the best—like this Blackberry Crumb Coffee Cake! It’s made in a 9 x 13″ pan, so there’s plenty of it to enjoy! 🙂 This coffee cake is topped with a yummy crumb topping and inside it’s moistened by the juicy blackberries and small chunks of cream cheese that are stirred into the batter.
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Here’s a great smoothie I tend to make more in the summer, but it’s great any time of the year! I use frozen berries in this smoothie, which makes it convenient because I don’t have to worry about having fresh berries on hand—I just pop them out of the freezer whenever I want to make this!
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Blackberries are one of my favorite treats of summer, and one way I love to enjoy them is in these muffins! They’re easy to make, with a thick, creamy batter that bakes into yummy moist muffins with lots of blackberries in every bite. And sprinkling them with some coarse sugar before putting them in the oven gives these muffins a light sugary crusted top. I like the little sparkle the coarse crystal-like sugar gives the muffins, too!
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I saw this smoothie at Food.com and was kind of intrigued by the blueberry/green tea combination, wondering just what that would taste like. I had plenty of green tea on hand, some blueberries in my freezer, and vanilla yogurt in my fridge, so I didn’t have to buy a single thing to make this, which was nice! You do have to plan ahead a little before you make it though, because it works best if you brew the tea the night before and refrigerate it so it’s chilled in the morning.
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NancyC 